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Grill This!
Grill This!

Episode · 1 year ago

Ribs and Home Brewing

ABOUT THIS EPISODE

Jim and Matt talk Ribs, home brewing, and beer pairing

He now live from the Salmon ranch in western New York. This is grill then Jim Salmon here along with big Matt. Well, so going good. You know, every time I hear that theme Jim, I get excited because I know we're going to eat a drink. Can we win life's lottery for what I think we did? I smell something ridiculously awesome in this in the studio. What is that? It's beef park ribs, low and slow on the LGE, thus hundred Louisiana Black Label Pellet Grill for five hours, wrapped them up, sprite him down with apple juice and vinegar, little of the Salmon ranch trail dust that we make here and a little black pepper APP to just give it a little extra kick. There's a little tear in my eye right now. So you know, I think we've talked before, I'm sure I mentioned this, that pork ribs are one of my favorite favorite things to cook and eat. Yeah, the fairly easy. Yeah, I mean in this scheme of things, and if you're not a big griller, barbecue guy or Gal ribs, they're very inexpensive. You can scrow them up if you want. They're still outible after absolutely right. But then you start to fine tune your the whole way you do it and and there's no less than fiftyzero different ways to cook ribs and you try, you try them on. I'm probably up to Thirtyzero. So it's that's all good. But yesterday, last night actually here at the Salmon Ranch, we cooked three big racks for for people. Okay, wow, and I did each rack individually. Okay, I did one that was barbecued, one that had some alime juice and butter mixture down on it. Amazing, which was, which was really good, and one I put a little extra outside heat to it to crisp up the outside. Okay, just to see what we got. And it was. It was wonder they were very, very good and and it's just it was my second try with this pellet grill. I have all I've every grilled, known a man, right, and but the pellet grill is my newest grill and it's my newest passion. You know how when you at first get something new right, you just dive right into right. So so now I know and now we text throughout the week and I know you were considering different kinds of wood or kind of kinds of pellets to use for this. So what what pellet you go with for this? I did MESQUITE, okay. Now, I've always heard that and and my experience is that Mesquite is a unique taste, okay, and sometimes overpowering. For Yes, I've heard the same thing. It was awesome. It was awesome, man, and and it was a unique taste. You can definitely taste the difference between mesquite and Apple Wood or or cherry up next, probably Cherry, okay, but excellent. It just wonderful experience and I just absolutely love the taste. Now we're going to talk about a few things here on grill, this pairing food with certain things, and that's coming up here in a little bit, but I'm starting to really get into the whole this wood goes with this piece of meat, with this piece of chicken and fish and whatever. That's an advertic. Yeah, that's like an advanced level when you start getting to that where you start matching woods and meats and figuring out which would goes best with with what meat. So I think that's like at the expert level is it? Is it hard to get to that level, or does it just take some some mess a wrong with one thing I've learned in my grilling. Everything's by accident. Yeah, everything's by asset. I am by no means an expert in anything but you, but by losing and by failing, I get better and you...

...just have to you just have to keep plowing away. It's like anything else in life, right, grilling the best piece of meat is the holy grail of your life. That's what it is. So, oh, by the way, I want to mention this. So Jim, when I say I heartcom, Jim Salmoncom and inside the Mars Radiocom, what comes to your mind? US? Yes, Krill, this podcast available on iheartcom and pretty much everywhere else you get your podcast, and it's we like to have email sent to inside the margins RADIOCOM. You can get right to Matt Jim Salmoncom. There's a contact section are. So if there's something you disagree with us on, we love that call. Absolutely love that. Guys are hatchet man right, and or a suggestion of something you'd want some information right. Today we have we just taunt of stuff. We have a lot of things to talk about today. I'm thirsty. Yeah, I was going to say so what we're gonna still, if you listen. Last week I mentioned IPA's with Jim, and now Jim likes all beers. So I don't want anyone to get that mistaken, but IPAs aren't usually on the top of your list. I correct. okayrect so my I was tasked with finding an IPA that Jim may like Mel now only is this an IPA, Jim, this is a double IPA. A double ips is a double life. Okay, so I want you to grab the CAN, all right, and you tell me what that is. This is Ktwo brothers brewing, one of my favorites, by the way, absolutely mine to fairly new, two or three years probably right. Are Raspberry Marshmallow milkshake IPA, oh my gosh, flavored India pay a one pint. Alcohol by volume six point five right, so a little over the five point on normal, but my yeah, rap the seven. All right. Right, so this, this is great. And and Ktwo brewing is located on Empire Bovard, right, and Ronick wate right, right, and Rochester, New York, and postal ronic. What? I'm sorry, yeah, and it is. I can't wait. Yeah. So, well, there's there's two glasses sitting there. All right. Well, this one we have to share, right. This is because we have an individual and we're going to try later. So right, that's the sound right there. Yes, there's only a couple other sounds in the world that get me going like that. What my guys, that's pouring right now. Mr Salmon, this is for you. Yeah, thank you, sir. You're welcome. For Myself, when as well, and as I oh, that smells wonderful. That smells but what I want to remind you that this is actually an IPA. Now, when you drink ips, for those of you who have not had an IPI before, there is a distinct bitter flavor that you get with ips, because it's the happiness is it's almost like I called the pine cone taste. Almost. That's a great way to you know. And now this is a double pine come. Yes, but again there's raspberry, there's marshmallow and everything else mixed into this, so it kind of hides that. So I'll cheers to yea, Mr Salmon. I will give it a shot. Here we go, folks. I told you, that's that's absolutely wonderfu delicious. Seriously, and and those of you to think maybe I wouldn't tell the truth. Yeah, if I don't like something, you'll tell you. You'll know. It's nice. I'm sure to people that brewed are great, the people, but this is wonderful. Yeah, now I get a little bit of Sour on it. There's a little flour in this too. Yeah, because it did. I don't believe it said so our on the cane. This is not so. When you start going with fruited IPA's, because the fruit is a little more intense, you will get a sour taste to it.

Sometimes that is wonderful. It's delicious. That's a wonderful crap beer right there. And those of you that already forgotten what it is, Ma's going to read the label again. I got it's a raspberry marshmallow milkshake IPA, and that grant again. This is a six point five. That's JIM said. The if when you go with the standards of beer, five percent is like your average beer. Your average beer is usually right around five, where if you have a few of them you'll start feeling a little you know, you know what I mean. So I believe manual. So this one is just a tad over it. So it's not too strong, that too old, not too powerful, and it has a lot of flavor, as you are tasting right now. So, unless you unless you are weigh eighty pounds, you could have two of you can have a couple of and then find, you know, twenty cups of coffee, right are you go? Yeah, Um, this a wonderful beer. I would buy this beer. Look at that. Yeah, I would buy this beer. And and I'm not a big guy. PA, guys, you're not. I usually the IPAs that people get me in whatever. I have friends that have I chas, and you being one of them, I would donate those two right this if you tried to take this. Well, now, wait a minute, your beggar name, I had everything, but yes, so I will have a six pack of this coming to you soon as well. Thank you, sir, very well, very nice. This is one of my favorite IPAs from K to, by the way. You just let you know. Now. Is this a beer? Where you is is KTU and I'm I was in there once. Is it all cans or do they have this on draft or how they they have a few what now? They don't have everything that they have can do on draft, but they do have things on draft. Now another thing will do one an another episode, as I went shopping and I bought a new toy, and the toy that I bought is a device where you can take your canned beers or your bottled beers and you can pour up to forty ounces in it and it refrigerates it and it hasn't come out as if it's on track on a draft a little. So. So what we're going to do in a future episodes? I'll bring that right here and we're going to pour one of our hands in there and we're going to see if we can tell the difference between the can and it being drexful. That'll be fun. Yeah, it'll be great. Now, people the last ten years, especially craft brewing, it's gone Bazarre, absolutely nuts. I mean, people are formatt and everything. You ever look right, I mean it just every single kind of name of stuff that you could imagine. That's true. You know, most of it's most of it's good, some of it's kind of right, a little weird. Some of US just making money. I mean, come on, but if you've ever thought about making your own beer, where I thought? Boy, I bet you I could do that. or or you don't know a thing about it or whatever. This Mr Beer Kit, yes, is an entry level experimental type thing that gets you to be able to make your own beer, starting it around sixty five bucks. Now I have one of these and if I recall back when I first began working on the whole repair quick with you, I think you brought that to my attention and that's when I got it. I think you told because I because you were making ciders, right, and you may also make wines, and you told me that you used to make beers. You told me what this Mr Beer Kit and I went out and got one and I tried it myself. So let's let's go ahead. Let Gold just dive right into this and talk about how this is. The Mr Beer kid is about sixty five dollars and it gives you a tank and various types of things that you need to be able to make a batch of beer. And I think it's four gallons or something. I believe it's something like that. Yeah, and basically what you do you need three or four things to make beer. You need some barley and some hops and and water and yeast, pretty much. And but what Mr Beer did is they made this, they measured everything. Yep, and you buy a particular beer that you think you might like, like I like reporters or a pilsner. Or are you? You know? I'm...

...not Brown Ale. Right, exactly. And they have various beers and there anywhere is from fifteen to twenty five dollars for the package. Yeah, each time you make a beer, but when you first buy it it has something, pills in her something in there. Yeah, and there's a can and a little plastic cap on it and under the cap is the yeast and you take this, you heat up a certain amount of water in a SAUCEPAN, you pour in this mixture from the CAN. It becomes the work. You stir it up, you put it in this tank and you fill it up with what? With cold water, and then you have pitched the east and you close it up and you wait fourteen days. Run to fourteen days at this sweezy and what you said is perfect. If you ever were considering doing this, this is like the beginner entry level into doing it. Obviously you can start getting into different flavors and sours and stuff like that later, right, but, like you said, the first kid you get is usually like a basic like pills ner or a lagger, one of those two, and you can just go ahead and go through the experience and see if you'll like this sort of thing. And if you do, you can you can go further and forward and try more difficult and challenging types of beers to make you get bit by the beer. Absolutely, and but the Mr Beer takes the measurement and whole mistake thing almost completely right out of it. Right. They do recommend you use some kind of bottled water or whatever, but you can use tap water. That's all I ever use. Yeah, and then, I can't stress enough, though, when you read the instructions and you dive into this and it takes you like a half an hour to get this whole thing right, right, and then you're you know, then you've kind of forget about it for ten days. But cleanliness and sanitizing is where ninety nine percent of the mistakes are made. I was told the same thing. I've I've talked to a few people who used Mr Beer and other similar type products, and I say about fifty percent of them told me that it did not come out well. Yeah, and they said they found out after their second trial run. It's because they didn't sanitize correctly. So I remember also when you told me about this Mr Beer thing, the importance of sanitation, of you have to sanitize every tool that you use and everything's got to be cleaned to the tea. So you don't, because it can offset the way things fer meant if you if you don't sanitize correctly, the way I sanitize, as I buy an oxygenator, okay, comes in a small tub about maybe six inches in diameter. It's like thirty five dollars and it's a white powdered type of material, and that's what I used to sanitize with. I will sanitize my bottles, all the utensils that I'm using to make beer, wine and a course, to vessel that I'm putting it any sure, and if you don't, and one of these tubs lasts a long time, sure does. So it's worth investing in that, because you can't use clorine bleach because that effects that taste wise, and and you can't use regular tap water because there's a little bacteria and everything you deal with. So the oxygenator is what I use and that that seems to to work fine, and I and I invested in some better bottles. I'm instead of capping them myself, I invested in sixteen ounce bottles that have the little bail on top of the seal right, so you can reseal it. There's nothing better than going to the refrigerator and taken out your own Matt Wilson Beer made right at them Matt Wilson Compound Right now. Yeah, you've been a few different things and I've no, I sold the first beer that I made. I've only done this one so far and I'm going to do another one. I use that the kit that you buy comes with plastic bottles. So okay, so the original kid you get, you get plastic bottles. So I went out and I bought, I think, twenty four glass bottles for my second one, and I was going to ask you about that, because I have the regular like handcapper or whatever were the tool that they have you. I want to get the thing where the compressor thing, so you can bottle it. I think that's probably the best way to go. I believe the same thing with wine bottles.

Yes, get the equipment. It's like twenty bucks or thirty bucks or whatever it is right, but it allows you to really a lot of failures take place when people are goofing around with caps and and corks and that kind of thing. Well, you're not doing it right. So that's that's it. Invest in a good, good material. Yeah, that's why. Next move. So what we're going to have to maybe hear? Have to do that? Well, if the gold, step by step through the process of making one of those, Mr Beers, and then we can press it out ourselves. You've got me on a mission now. I have two of those somewhere. Okay, it's just matter finding. So we'll set this whole thing right up and do it live right here on grill this. Yeah, you know, you're not going to want to miss that. That's going to be fantastic. All right. So let's let's shift gears a little bit, because I'm I'm dying smelling this food here. So we're going to have to talk about your amazing ribs and then after that we'll get to our next pair that I brought for you. All right, so you notice, you know, ribs are a little messy. You know, I do, I do. I got to make sure that the equipment is the safe, the that's what that roll of paper towels format and start right into that. And let's see we get to so put here. Oh Man, now, now, unfortunate you can't smell on this podcast, but I wish you could. They do smell, good, man, they smell amazing. So, you know, grab yourself one. There's crisp be on the top. That was the one that I did with and then there's the ones down deep are a little on the softer side. If you would. I like a little Christmas. Yeah, yeah, a little bit of the crispiness is good for me. So live right here on grill with so, diving right into the replated our ribs and let's go ahead and take a bite of these. Know that right off the bone. Look how juice this O. Man, amazing, are wonderful. I say this is you know, I grade myself and I I've had a couple of tens in my life, but I'd say this is a six or seven. I give you at least an eight. You could taste the mesquite in that too. Oh you can. MMM, that's so good. Wow, that's the first thing they tell you, though. A broadcast school never show gummers a we violate that for thirty years. Yes, on this very podcast. We've already drank and I were eating the start off there about this. HMM, this is real good. Wow, you like it. Hmm, I'm telling you, I tell you what. You got to restaurants and you get ribs and sometimes you're not so happy when you got reference. I'd eat this at any restaurant and anywhere I want, anywhere. So this was used. So you use your pellet grill on this one. Yep, mesquite pellets. Louisiana, if I told you this before, Black Label oneos hundred Pella. Girl believes the biggest one they make the official grill of a grill disc. There is a Louisiana whole hog grill coming out this spring by Louisiana. And I one time in my life, back in the seventy, so that probably gives you an idea how fossilized I am. I helped, I signed on to help a hospice. Okay, Cook feetwo thousand people, basically, right, and we cooked ten, two hundred and twenty five pound market hawks. Wow, cooked, you know, pig roast to them. Right. One of the most amazing things I've ever been involved within my entire life, and I learned a lot. This is. This is out in the wild west, is not a Colorado, and from how do I put this...

...politically correct, from the butchering process to the eating process that we did it, all right. I mean this didn't come from a grocery store, right, and it was an amazing, amazing thing, and I learned a lot. And then, when I got older, I raised pigs and did big. So I can't wait for this whole hog grill to come along because if I really like the one I'm dealing with now, that whole hog is you and I, buddy, I'm in. I've not done it myself, I've seen it. I witnessed the entire process from the pig breathing to it, not, I guess, the new little collect also. Yeah, there you go. And then the being on the spit or or whatever they use. And you know what, it's one of those things when you experience it and then you eat it, it's something that you you'll never forget and you either love it or you don't. And I love the whole thing. I love it. So for you, good for you. So question to want to ask. When it comes to ribs, there's a lot of different flavors right there's a usually people go with a sweeter thing for ribs. You know, I like that, but I like what happened here with the with the the seasons use here. You kind of describe what you use, because I this is really, really good, this rub that we make here at the salmon ranches and we call it the salmon ranch trailed no, just not for sale anywhere. I just make it for my closest I have. I've a little bit. Started off twenty. Now it's fifty friends, you know, right, and usually make it at Christmas time and there's twenty things in there. Garlic, salt, white pepper, black pepper cooming, you know. There's ten other things in sure, and I parsley or Egano and you're grind it all up in a blender and you make this wonderful, wonderful dust and I use it on everything. Now. Some people like it pounded on there, some people like it just a little bit right. With the ribs, I use that Salmon ranch trail dust. Plus I added a little extra pepper because I wanted sure. I like it all right. So now now we've talked before. You're a spice guy, not a crazy spice guy, but she likes spice, a little bit of kick. Yep, I would make things a lot more spicy and hot, but one of my family members doesn't like it. Got Yeah, and they here. You know, you know how that guy, I sure do. So I'm I don't want to see new dirt, but I'm slowed down on yes, and and, because it's no fun for me. If we sit down to eat something, she takes one bite of it, puts it down, says I can't eat, eat anymore. Right, okay, yeah, that's the person that you live with, so you kind of want them to enjoy the food that you make. So same thing. My my wife also is not a huge spice enthusiast. I'll say so. You know I am. I like things sometimes blazing right. So she we can't do that. And hoping, fortunately, well, when I have larger groups, then I'll make a separate batch for my wife, HMM, and the rest, ninety percent will be the way I want it right, right, and there's some people in that group that won't need it, is sure. So absolutely. Yeah, just stinks to be there that day. You know, I just how it. So, yeah, and I have used that Semon ranch trail dust I've used it on stakes, the the prime rib that we bought from Eggadoran's. I did RUB that with a little I put my put a little oil and I put that on that as well. So and that came out amazing. By the way, cooking ribs is great, cooking steaks are great, cooking bris gets wonderful, but cooking a primary air man, it's right up there, buddy. Yeah, serious...

...it is. It is. So wanted to take the folks through some of the wives tail mistakes that they might be making on their gass. Now, this is important and I I'm guilty, but right off the bat, one of the things that people don't do enough of his clean, to clean the great guilty of charts, clink, clean that surface at that meets going down on and so I couple times a year after pull a whole thing out of their power, wash and scrub everything, put all back together. And one of the things they've told you to do for years is put some oil on your great and that's not what you want to do. You don't want to oil that great. You put some oil onto meat, yes, and that's fine. But the biggest, one of the biggest mistakes people make. It go out, turn onto gas grow throw the steaks right on there. You absolutely not two things. First of all, that meat should be sitting out for forty minutes beforehand to come up to room temperature, because if you don't, if you throw it right out in here, it's cold. The outside gets cooked to this level and the inside not. So now you're trying to figure out how to get the inside where you want it and you burn the outside. Absolutely correct room temperatures the best thing for every type of Friny you cook at night. I always that's one real I don't break. I always put it out and I let it set. It's also better for the seasoning to the penetrate the meat better as wellsolutely. So now the the great two is that it should be hot. Yes, so if you just fire up to grill and throw the meat on there, that's it's counterproductive to getting those nice little lines on it. And and the next thing you know, if you made a mistake and put a piece of fish on there like that, the fish is now vulcanized to the great and you're taking a Spatchel and the fish comes off like tuna fish right. So you just heat it up first. I do that anyways, because anything that was as you said before, I'm not the best that cleaning the grill all the time. So a lot of times I'll burn off anything that was left over from the last time I used it. So that's one of the reasons why I like the grill to begin with, is I'll burn and then I'll scrub with us eat, a little wire brush, right, I clean things off. Yeah, and I keep it hot and then I put the meat on. So I a hundred scentred with you on that. And everything that I put on a grill has some kind of seasoning, absolutely because I like that. So don't forget the seasoning, right, especially steaks. I don't know, I I like so many different types of rub that I almost wouldn't cook anything without put me some kind of yeah, something on the same way, running out a propane that's in the middle of a cook's happened before. I've embarrassed to admit that, but it has up to me for always have an extra backup. Yep, I don't any more yet, and if you only have one of those tanks, go get another one. Have it sitting right there, because that happens all the time. Yep, now I built this giant rolling gas grills eight feet long, right and grill sits in it and there's a sideburner whatever so I can move it around the patio. And one day I had some friends over. I was halfway through cooking chicken, I think it was, and it ran out of propane. So I go around the other side, I opened the door, I reach in there and grabbed the thing and there's this big old raccoon right underneath and he wasn't leaving either. So I'm in there and I start laughing right and then of course everybody standing around watching this happened. And just just make sure you have enough gas in there, because you don't want that to have. It's happened twice. That's never happened again. I have a backup take at all times. Now if you were to make a mistake with something that all of a sudden you don't know where you are with dumbness. Okay, you lost track, and one of the things that that I always try to do, because I love grilling, is stay there.

Yes, they stay there right now, unless I've done hours long, and which case this new that tell you this. Lg Twenty one thousand hundred Louisiana Black Label Pellet Grill talks to my cell phone. I tell you that. You you did and you showed me. So, unless you stick with it, stay there and whatever. The worst thing you can do to a steak or a good piece of meat is to cut in it, into it to see how how done it is. Yeah, now, we all do it. Yes, because there's just this rulling grilling. Is that I have to unfriend people to cook things well done. I'm right. I mean, we've talked about that before, but but if you cut into it, one happens. All those just the moisture and juice is just he's checked out of it. You know what I will do sometimes, because I don't, I'm with you. There is and I don't like to do that. So what I'll do is I'll have what I call the test meat, a smaller piece of whatever I'm cooking there so I can cut into that, because that's not the one, because you know that one will be eaten. Right then, right, exactly. The other thing, too, is opening the lid too much. Oh, that's huge. That's because you so want to see it. And if your buddy standing there were you asking you about it and what is it right up down? Say the thing. But when you open, especially in a pellet grill, it's nothing to drop twenty and thirty degree ups just like that with one opening. You'll ruin it. Now this, this Louisiana Grill, has a a primer where, if you're going to do that, I can hit the primer for a few seconds. It'll put in more pellets into the burning hopper and then once I open it or whatever, close it down, it'll fire it up and it'll comprom I'm a little jealous of the scrill to but I can't loud of you. So it's a it sounds amazing. I think there's one in your future. Never, never, never, light your gas girl with the top down. No, you know what happens. They're right. If I have the explosion button, I push it right now. Eyebrows. Yeah, you know. I mean that's that's just one of those things. And people crowd to grill too. If you're having twenty people over and you only have distraction, yeah, I mean you just jamming in there and things don't cook right and you don't want the hot dogs mixing with the the hamburgers and you know whatever. Right, right, one of the things that that drives me nuts is I'll go over to somebody's house and they're cooking burgers or whatever and they're doing a good job and they take that spash on a flat and that thing down. You know what happens there? Hate that. The the juices fly out of there right next thing you know, it flames up. You don't want just because it looks cool. You don't want your gas grill flame streaming hid. No, that's not good for anybody, or even the food. Yeah, I guess that could anything. It's all about charcoals. Yeah, they speaking a charcoal there. I did some show prep for grilled this, by the way. Oh, there are eyes. There's a hundred different brands of charcoal. Yes, the top ones are Kingsford, which I have a bag of it my home right now, Royal Oak, okay, cowboy lump, which I use exclusively here because it's bigger chunks. It's Chunk Lop. Yes, I used that before and I will use that in the ceramic smokers. Okay, because it seems to burn longer. That big Komodo Joe, like I told told you last week that will run twenty four hours on one load of circle maazing. And don't skimp on the charcoal. No, don't. Just if for some reason you're done before it's all burned off, you can shut off the air supply to it. It'll die out and you can reuse it. Yep. Then there's Komodo, Joe and Laredo, which round out the top six or so charcoals, and country I'm not use the Coloto Joel one out. I won't lie. It's it's ten bucks a bag more. Okay, that's why I don't use it. Yeah, I mean that's just ten bucks a bag more. And I've used the Komodo Joe Charcoal and I've used every other kind of chartol...

...in comparison. How is it? And be honest, I don't notice much of a different. Okay, I do notice a difference in the cowboy stuff, because the cowboy lump charcoal seems to have bigger pieces, okay, and that I like. Okay, so fair enough. You know that's it's especially in cold weather grilling. Now, this morning here at the match it was six degree, six degrees now, yesterday it was thirty. So I didn't have nearly as much time getting my pellet gral going as I did when we cook the breast get a five degrees. But and and I believe me, I am still on the learning curve on this pellet grill. I'm I knew where that I will get this all down. All these ribs are I'm going to yeah, I think Matt Wilson Right now picking up another Oh, that's a good way. Oh, I wanted that one. No, it's mine now. That's great. So I also have sho'll prop, all right, that I want to jump into. But before we jump into that, there is another beer that we're going to actually open. I was waiting. So because we're eating and drinking. This is going to go handhanda what we're doing. So what we're going to talk about next, gym, is beers that pair the best with the kind of food that you're eating. So, as I was saying, I think I've said there before, I'll say it again, you're still welcome to drink whatever beer you want to. It's this is not like the Bible of what you must drink when you're eating. These are just beers that are designed, or these pairings are designed, to help him enhanced flavors of both the food and the drink, and the goal is to get to ommmy exactly, which is that that extra sense of undiscovered flavor that you've not experienced a lot of? So, yeah, Great. So what do we have here? So this is from Hamburg. This is a bourbon barrel age imperial stout. When chocolate. Now, when I talk about percentages of beverages, once you start hitting double digits, you start getting to that oh factor. Yeah, so this one's is at the the ground level of the Oh factor. Ten percent alcohol, yes, by volume. Yep. So we're so we're getting there now, all right, and that's and this is twelve ounces. Yeah. Now the other one was this. Is that the Saint Pipe? Yeah, Yep, all right. So this is the sound you love. Here on girl, this stand by, here it comes. Look at that. Oh Oh oh, that's dark. That's a dark, dark beer. Well, Bourbon aged. Yep, right, and it's also that is been a heil style. Oh, chocolate, I smell it. Here we go. Oh, that's wonderful. See, this is this is more up your alley, because this is this is the holy grail of Beers right there. Yep. Now, Hamburg brewing is in Hamburg, New York, and these are both local. Yeah, our obviously we're hurt all over the place. So you know will I'll be talking later, Jim, about craft beercom and also there's a place there on that website where you can find all your local breweries, wherever you're at. Okay, all right, that's or wherever you're traveling, wherever you're troubling to correct. Our original Bourbon barrel aged imperial stout matured over a year in freshly dumped Bourbon whiskey barrels. Additionally, this varietal of ground aged with cocoa to add a layer of complexity featuring rich flavors and Aromas of coffee, Vanilla and toffee of the original beer. MMMM that's that's a fine beverage right there, Matthew. So Hmm,...

...if you were to judge this one, and I know, like I said, and I like all beers too, how would you judge this one? This, this for me, is a ten. This is really now let me tell you. We explain. Not all bourbon barrel aged porters do. I like know some of them are not that great. I won't lie about that either. Some of them have too much bourbon and depends on the length of stay in the barrel and the barrel and also happens on much. You loved Bourbon to absolutely and I love Bourbon and and I and I love beer. I Love Stout, but it's sometimes it's overpowering. Yes, this is not. This is a Nice Min this has and I believe what's happening here, of course, is that the chocolate is taking over the urban a little bit. So it's smooze without the Bourbon test. This is a wonderful beer. Yeah, really, yeah, and again, I would, I would buy this. Yes, you're us. I knocked out of the park today. This is a very good beer. Yeah, Yep. So these can be you can find these at any place where they sell craft beer locally. Obviously, in this in this upstate New York area, might be more difficult to get in the areas if you're further away from here, but you can find beers similar to this there. And again, I'll talk about this little bit later on too. There are apps you can use to have different beers from around the country sent to you if you want to, if you want to kind of broaden your horizons with how far you willing to get your beers from. Now I do like to do that and I have a membership to a couple of those, but I think I've already mentioned I want to support local. That's very important to me to support local. Man, we're obviously still in pandemic and a lot of these places have been hurt a lot by that. That that was that's a good subject. I'm glad you brought that up because here in New York state the government is against breweries. Yeah, against yeah, bar so, unfortunately, that whatever. It's true, you have to buy food, you can't have the TV on, whatever, and whatever the rules like. Yeah, and and well, now that the vaccines are out there and whatever this is, should be loosening things upout. Yeah, just a little bit. These people are struggling big time. Yeah, and some of them have figured out how to how to thrive and but most of them are in the middle to the lower section of this. So, yeah, if you like Craft Beers, rather than and there's another wrong with Budweiser, but rather than that, knocking on it. Yet, rather than going to the grocery store and and given an sizer bushes owned by where? Oh, research that. You know. They were bought out, I believe, their own, by different country. Now, yes, I'm not even joking. Yeah, know, that is true. I just forgot what comes it is. I can't even I'm saying is that that if you have if you like beer, check out your local absolute craft brewery, and I think that's the most important thing we can say is, wherever you're at it, if you're doesn't matter where you're in this country, make sure you put money back into your local brewery because they're there, they're providing a nice thing for your community and they also support the other food and farmers and everything local that's around them, because they get their ingredients from those people, right. So a craft brewery gets their yeast from the local bakery. They usually get food and meets from your local farmers and Delis and whatnot. So it's a big local structure that these all these things are all a part of. So it's that's why, to me, it's one of those things that I pride myself on, is I do my best support the local craft brewers. I can find a hundred things wrong with how New York State is. Yeah, yeah, however, every craft brewer you talk to says a New York State is pretty friendly to crapper. Absolutely, you buy a certain amount of hops locally here. You get tax breaks, you get they leave you alone. There's...

...some rules that they don't nail you at at a wall with. And then comes in the virus to wreck everything. So you know, it's just part of the deal. Yeah, but yeah, by local absolutely. But again, don't don't be afraid to try the things too. I still like to get beers and there's nothing wrong with trying other beers from other countries, but I try to buy things mostly in this country and there and those apps that we use, they come from most of this country. You can still get things. If you want to try English beer from the guys who make Guinness and all that stuff, that's great too, but I try to keep it within here. Right. I think that that on girl this we will we will work our way through hundreds and hundreds of craft there. I'm sure we will over the next few months and years and whatever, and we need people to listen to this. Absolutely, absolutely, if you enjoy this conversation. Jim salmondcom there's a contact section there inside the margins RADIOCOM. We also there's our contact section for Matthew. Ask questions, comments, complaints, suggest some topics to that you'd like to hear about or beers you want us to try. Yeah, absolute, yeah, no, yeah, if you're a craft brewering you're listening to this, you'd be nuts not. The sentis are right. So anyway, all right, so I want to jump into this and we'll get back to you on the food thing, because we're eating these ribs, which are delicious, and Certain Beers, Jim, go better with certain foods, depending on what you're eating. So I got this from craft beercom and again, this is a great website because it teaches you a lot about the beer making process, the different kinds of beers that the actual names of those kind of beers, and also it helps you find your local brewer or, like you said, if you're traveling and you want to know who's in the area and what they do, you can find them there as well. They have a little map there, a a locator. So this is a great website. So we'll go through a few of these. So today we're eating pork. Right, yeah, there's these are ribs. What do they suggest? So, for pork, they suggest multi and sweet or dark and roasty. So, like a jury of one of me, this is this. That was so we have the like a German style Bach or a Baltic style porter or like we're having here as well. The stout would work as well, says. It highlights the roasted character. It gives you the mail or reaction. So another dish that they give an example to is like milk chocolate bread pudding. Actually, I'm reading the wrong one. That was for brave me. So I'm sorry. Well, forgive you. Yep again. Let's go back to pork. Should be happy and bitter or fruity and sweet. I'm sorry. Okay, so that's India Pale Ales or Belgian style do bells, and the reason why they work well as the intensity of the pork fat stands up to the strong beer characteristic. Really, okay, all right, so an example it gives us pork chops and apple relish. So hoppy and bitter. would be like this IPA. Okay, this would go well with the pork, and it did. It did so beers like the dark and rosie that we're having. This would go with things like vegetables, with fattier foods and with beans and Lagos. All right, I have two or three people in my orbit that don't eat meat. Who are they? I love them to patient, but their yeas messing around. So with a vegetable. What would pair good with vegetables? Just just vegetables? Like, say your vegetables are fruits. Say you're you're grilling a pineapple and and maybe some Zuchini. And sure, so, according to this here from again CRAPIERCOM,...

...if we're looking at vegetables now, they're talking here about grilled vegetables. Okay, this this would be a dark and roasty so like an Irish dry stout. So we have a stout here, yeah, or a German styled shore riser, which I don't think I've had that before. And this says that this brings out the UMAMI and balances sweetness and richness. And example, they give us a grilled Chili stuffed portobello mushroom. Oh, there you go. Okay, now, if you have a German you have been to Germany. I've not been. You know what? I've not been to Germany. All right, there's a road trip. Yes, I heard amazing things about it. I'll tell you one thing, though. On the Audubon they have the best rest stops, twenty kinds of beer, all the food you can eat. You. I'm sold. Oh my gosh. So, staying on vegetables. So grains would fall for like vegans or Vegetarians? Right? They stillet grains, creep clean and crisp. So like your American amber loggers, right? Or pills there, listeners? Right, yeah, says complimentary. Grain flavors balance hops while remaining light on the palate, and they give an example of Creamy risotto. Yeah, okay, all right, I'll go along with that. When I when I have a beer, now I want to stern everything up. Sure not. Not, not alcohol wise, I mean tastewise, and that's why I like the sours. The dark's the part, the porters. Yeah, whatever. I mean that. PILSERS are okay, but but I guess I can. I well, I won't say that. So so, so, here's so. Here's me again. We're full of slows. You're on real thiscom that grilled this. I'm sorry, not a website yet, but maybe someday. Not a huge pillsner fan myself. I if you're outside it's a hot day, a white pilsner maybe isn't so bad, you know, but for the most part pills there's don't have a ton of flavor there like that. To me, that the waters of beer. You understand. So I get it. Yeah, I get that. You don't you you get you get the beer flavor, but it's very light, light and it's an easy drinking beers, if you like easy drinking beers. And again, I hate sound like I'm going to knock on the industrialized beer industry, but here we go. The Industrialized Beers are successful because they don't taste like anything. That's a great point, and they advertised a hell out of right there, generic and they taste like, if you use the taste, like beer, and they're consistent right in that taste like beer. Right, right, right. So it's like if you got like a generic yellow cheese, right, like like a like a regular right. So there you go. It's that's a piece of cheese. It's not. There's no just eat the flavors to it. It just tastes like your standard cheese. And that's pills there. It's like this is a beer. Okay, thank you, it's a great it's a great just just a beer, but I want more my beers. Yeah, it's like going out and buying a fifteen year old extra, extra, extra sharp sheet, which I long right. Know, you and I are on the same page with that. You're in the same page with that. There's yeah, if you're having a giant party or whatever, you can, okay, go ahead and buy a case of Budweiser. Right. If you're meeting with eight close friends, go to your craft brewery and get sword those, you know, growlers full of the best stuff you can and there's so unique. Yeah, some of them are great. I mean, we used to drink when we were kids. We used to drink de cremail from around here, Tennessee. Sure did so. And some of the craft breweries like knuckle head over there and webster, yeah, they make a cremail every once in a while and it's awesome. But you'll notice the when the craft brewers even make the pillsres and loggers, they still taste different...

...than your standard industrialized like bludweiser or a course. Right, you ever noticed that they do something different? They add a flavor to it or something. I think it's well, part of that is probably the freshness of it. That's all various. When you go to your crap brewery there, pull a lever from ten feet behind you in this in the cooler, right. So, and it's not like it's on a truck, there's no oftentimes no preservatives at all. Are Them? Very good point. And all that stuff adds are to tracts from Flavor, depending on your point of view. Right. That's a really good point. Yeah, not that that. That's true. Localized is freshness. It doesn't go very far. It goes right from the if you go to like knucklehead or if you go to like three heads, in the back of that brewery or the bar area is, I'm sorry, in the back of the restaurant borrower, where they serve the food and drink. If you want the back, there's the brewery. Yeah, it's right there, right there. So it comes from there to where you're sitting at eating. And I would also tell you this, folks, if you're just listening to this podcast of grill this and you're into this whole thing and you're just or maybe you're not and you just don't know you aren't yet, when you go to a craft brewery, they are so excited to give you a tour of the back room so and explain how they do stuff. Now, they're not going to give you the top secrets. No, nor should they, but but seriously, dealt chillie take you through the whole thing and show you the process and and and some of the breweries that have been around a long time have some of the most amazing copper vessels and stainless steel stuffed state of the art. It's a cool thing to see. Yeah, it's amazing. And and just think you could start in your own kitchen with a little plastic keg from Mr Beer. Yep, and a lot of these people I've met with. I met with the guy who makes Brooklyn, the Brooklyn Loggers, the Brooklyn Brewery which is now as big as Sam Adams almost there there. You can find Brooklyn Loggers and Brooklyn Beers anywhere there here and it's Garrett Oliver's his name, and I met with them at a beer festival out in Pennsylvania and we sat that we had a conversation and the reason why he started making beer, and this is true, and I should play this interview sometime for somebody. He had a regular like Budweiser and he hated it. He hated it so much that he decided, you want to train his zone? So he went to his kitchen and he just start making stuff and, like his friends, liked it. And then he kind of just grew from there. Yeah, well, that you know, that's a great idea. It's kind of like when when you say to your wife, I don't like the way you're doing that, and then she says to it, well, if you'd like to do it and do it better, go for it. Exactly. That's the same concept, right. I mean, come on, Yep, he said, he said he had. This is now. So this is before the craft beer boom here in the states and this is back. I guess it is like s time frame. He had went on a tour because he was a he actually was a manager for bands and he was on he was on tours and he went to Europe for a tour and they were you know, they've been doing craft beers in Europe for forever. So he started drinking the beers. He had already had the budweiser stuff here and he went there and had that be he's like, wow, what are we doing? Yeah, why aren't we making this kind of stuff? Right? So he came back and he started making his own. Always got sours and all types of things he makes now and they're great. I don't I guess I just don't understand that whole deal because we're the best country in the world and freest country and we have our problems, right, but you go to Europe and they're always six months ahead of us a. what's with that? I don't know. Well, anyway, they know how to enjoyed the flavors. But but yeah, but that's that's kind of the story of hollow he started. A lot of people are the same way. They just you don't know that. You love this. It's all. You start to rying things and you're look, wait a minute, this is I'm into it. So one...

...of the I did get an email this week or two from folks that listen to our first and second podcast backtoback. They hadn't heard about it before. Thank you. By the way. Grill this by the way, I heartcom and every where you get, anywhere you could pocket. Yeah, and a question was I'm not really good. I have some health problems. I'm not really good with cleaning my grill. I can do. Every area has grill professional grill cleaners. Yes, and we have one right here in western New York, a family type business that they come in and they clean your grill. Now you can't expect it to be shiny chrome review, but the but they do clean it from top to bottom and they, you know, it's all sanitized. It's just a win. It's a couple hundred bucks and you know, sometimes you could buy a new grill for what that cost. I was going to I'm eating your rib. I'm sorry, I was going to ask. This is live radio, by the way. Say absolutely so. If you're not so, if you're the grill that you own. It's not a higher end grill, lets say it's one of those ones that you buy from your local big box stores that only cost you like a hundred bucks. This is probably that the services you want to get for something like that, right. Well, yeah, I agree with that. You know, you and I have some pretty good grill yes, and so it's worth it's worth investing in, but every once in a while I'll keep I keep one grill for just cooking ribs that I mop. Yeah, because that just you can't get ahead of that. It's right. You just burn it off right as best you can and take to tick to brush. Yeah, I don't want to throw a negative into this either, but grill brushes equal about a hundred emergency room admissions every year, because people most brushes of those bristles come off and their wire and you suck in a rib or something and you now you have this thing stuck in the roof of your mouth. You have to go to emergency and have it yanked out. So just be careful with that. Be Conscious of the fact that some of those grilled brushes do give off some bristles which our metal. Yep, yeah, that's why the ones that I use, because you're right, I've seen it happen even with my girl before, where you scrub it and those elongated little metal prongs for right. Yeah, so I use the ones that are kind of spiraled. You know what I mean that? Oh, yeah, yeah, so, so it's harder for them that come totach from the actual brush. But either way it still can happen and it if you swallow one of those, that could be a very bad that's not a good thing. They do make an attachment for two things. First of all, saws, all or reciprocating sauce. Yeah, for a grill cleaning and and a drill that you can put in there and and clean that if you want. But but there are grill services, grill cleaning service especially if you have a nice grill. And this is the perfect time, February now, to have somebody cleaning both ahead of the spring. This is this would be the time that you want to do something like that. Yeah, yeah, I don't I agree. Having a clean girls very important. You know, people do say they use a lot of things like that, like a cast iron pot or pain for example, and some people don't cleaning all the way because I like the leftover flavors that have stayed in there for months or whatever, and I get that. But you still don't want it to be just nasty when you cook, and some of them get pretty pretty nasty. And and when you're cleaning your cast iron Dutch oven or FRY PAN or whatever it is, and you're just wiping it out, you're you're telling yourself that this is what you should do, but you really don't want to work that right, you know, and and and you shouldn't leave any built up foods and things in there. That's not actually not good for...

...you. I have a twenty four inch cast iron frying pan that I've cooked thousands of meals in mountain man breakfast has left and right, hundreds and hundreds of pounds of Bacon, sausage here, you name it, and nothing is better outside on the grill when you have some people over for breakfast, then cooking a couple of pounds of Bacon, Yank in the Bacon, put it in a Dutch oven with a paper towel in the bottom, hang it over the end, keeping it warm, and then cook those eggs in that Bacon Grease. It's so good you think that everybody's got that's on healthy you have never tasted ever is yeah, it's just and you take the spatula and you take that debt bacon grease and flop it over the top of the egg, so my grandmother Man, and you pick it up your dray, you drain it off. That's awesome. It's really good, absolutely awesome. So it's far so so now we're at to give anything a great so, as far as the Craft Beers go, on a scale of one to ten, what would you give the raspberry marshmallow milkshake IPA? Oh Gosh, that's a that's an eight and a half. That it's pretty good. That's an that's a really, really good beer. Now in comparison to other IPAs out of this right well, ten. Yeah, I mean I'm not. I don't like the bitter hoppy and that. This is a cross between that and a sour, and it has all our raspberry notes in it and the milkshake and all the other stuff, which makes it almost perfectly my opinion. I love that beer. Now I already think I know the answer this one. So the Hamburg grounded Bourbon barrel aged imperial stout with chocolate. What would you give this? That's a tender. Seriously, that's a ten beer. Yet it's that's an awesome beer. You taste a lot of chocolate with that. The more I sip on it and, you know, analyze it, because we're pros here grills, I'm getting more of the toffee note. Yeah, to notice that too, and I think that that may be part of the whole reason why it's not over the top bourbon right now. You know, you can't see through that. It's that it absolutely yeah, yeah, if, well, you can't, a spoon doesn't stand up under either. But I'll tell you, that's a win right there. That beer. That's an excellent pair. It's got a nice it's got a nice aroment to it to the smell of actual really good. This is a one beer deal, though it's ten percent. You can't go crazy on these. Yeah, yeah, you have too many of these, you're going to be stuck weevy at for a while. Well, going crazy is relative to the individual. That is a very good punch, but you know, I mean, come on, that's this. I really like that beer. It's a wonderful beer. Yeah, so again, there's there are I've had a there's a beer that Sam Adams makes and I cannot remember the name of it right now, and it's the most expensive beer in the world and it's also the strongest beer in the world. And I remember the first time I had it was at a local bar called the tap and Mallet Gregory Street right. They had, they have it come in once every couple of years and it served in like this, like this, like this unique bottle that's like the bottle of self is expensive, and I remember they poured it in a shot class and that shot glass of beer cost twenty dollars really, just for the shot glass of Beer, and it was thirty ABV for a beer. Really Wow. Yeah, Matt, have them send a Pallett over now. I can't, I can't lie you were talking about not liking the barrel overbearing Bourbony bear. That definitely was there. Right, it was there. Is definitely that flat. There was a very...

...strong it tasted almost like liquor because it, you know, you start getting a thirty percent, right, I think you're gonna be given to lose that whole beer aspect. Gosh. But it was still consider it's a beer. It's been it's made by Sam Adams. Well, I try anything once. Yep, so keep me in mind that time, now that you have a road trip and and coming up on grill this over the next few months we're going to have some actual craft your brewer sitting in on the broadcast with us. Excellent. So we're working on that. We're also, of course, we're going to cook something every week. We got that's what we do, Jim, next week Prime Rib, Oh, prime rib on the Pellet Grill, okay, and so we'll or maybe, maybe we'll do it in the charcoal smoker. Okay, yeah, let's do let's do that. Will change it up next week and you know what, I'm going to switch it up. So the last few shows that we've done we've had sours and stouts for the most part. Even this IPA is almost a almost so our ish. So we're going to switch it up a little bit and let's do it's the porters. Okay, the porters next week. Yeah, I don't really care what we do porters. You know, the needle moved into the nine category there for me, so it's all good. Yeah, I like porter, so will do porters next week. That sounds a music a Jim. We still have food and drinks the finish, so I should do that. I think we should do that. Jim salmondcom inside the margins. RADIOCOM, if you have some comments, will be back next week for another edition of Gril Thess.

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