Grill This!
Grill This!

Episode · 1 year ago

Sensational Side Dish

ABOUT THIS EPISODE

Jim prepares a side dish that is thought of as a winter dish.. but also pairs well with your summer BBQ. And Matt brings the beers including another knock your socks off stunner sour!

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongues, your apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Yeah, welcome to do another grows. Hi everybody. Jim Samon here, along with Big Matt Wilson. How are you, buddy? I'm doing well. How are you? Jaw Thirsty and hungry as usual. As usual, and we are going to have a feast. Okay, every time I walk into I can smell then rate foods. I'm so excited. What do you got today? Well, you know I mean we've been doing ribs and pulled pork and briscuts and stuff right, but all those mean ingredients need a good side to go along with it. So today what we're having is a non traditional side. You might think it's a winter okaying, but it's not. It's it doesn't have to be. It is a potato cheesy soup with burnt and ham in it that I cooked on the grill. And you know nobody doesn't like this. So will I'll be interested because because I know you tell the truth, I do. So I do always am absolutely so. I'm interested in normally you say, well, I could eat a hundred bowls of this. Well, as your question off and I've been exaggerated, not to on here. So it's great. So anyway, the whole side thing, Yep, is great. And there's one particular side that I've used too a few times lately, and that's smoked corn on the COB. Oh, okay, you take the corn on the COB and you leave it on, leave the Husk on it, okay, and you soak it for a couple hours and then you pull it up. You mix up while it's soaking, you mix up a butter and your favorite barbecue rub, okay, and melt it down, get it warmed up a little bit and then you pull down the Husk after a couple hours and you just pound it to it right. Yeah, and and then put the Husk back on, put it back on the grill and just let it go. I'm low for about ninety minutes and it's it's unbelievable. Unbelievable. Now. So I tried it once with liquid smoke, okay, added I put too much on. It was over the top. So it was still good. It was all gone right, and we don't waste stuff here rant. No course, then we'll get into that in a minute. Yeah, but it was. It was. If I had used about half of them have been perfect. Right, but there's no right or wrong way. You can try every rub in the world on your corn and it's more like a great appetizer, especially if you have a source for really good salt and butter sweet corn, which we love. Yeah, no, I this is not actually the first that I've heard of this. I know a lot of people who do barbeth. You like to do this kind of thing where they were. They smoke and put our rub on it, and I think it's as a fantastic way to have something to accessorize your barbecue experience. I think it is fantas street corn to yeah, where you get Mannai's involved everything. Anything with Manonnaise is another another great point. It's all good. We had a pretty busy week. We what were we doing last week? US A few hours Ado. We spoke like we spoke a camp fire. By then it was over. I was exhausted. I was a lot day. Last Thursday we filmed episode two of the Salmon Ranch cowboy cooking show and we started it seven yeah, thank you. Thank you so much, as John Welch was a please. We see, and of course nobody still would know its that. And so we started a seer in the morning. We filmed all day long. It was unbelievable. We cooked beef ribs. MMM, we cooked beef ribs. Were rubbed with traditional Texas yeah, salt and pepper, I mean tone of it. Yeah, and Oh are they good? It was. Probably. I've had beef ribs very often to my life, but those are some of the most tender that I've had. They were so good. Black Angus, thick, thick short ribs. They were wonderful. Yeah, we also did poor ribs with two different rockslious by the way. We did the Sam ranch trail dust that we make care and we did a it's called a Cactus Deus. It's a barbecue Texas style. Yeah, and that one today. Yeah, that that one to day. You know what it was? That had a little bit of a kick to it. It did. Yeah, I think that's I think that that put it over the top, that little bit of a little punch of kickness right there, that that it had. We did six racks of pork ribs and cook them for hours, you know, low and slow. A couple hundred, yea, two fifteen, I think it was. And then we sprayed him down a few times with apple juice, yes, and then we wrapped him, Yep, and put it in there another two or three hours. They were followed up. There were so tender and delicious. I've...

...come celibating again this remembering that day. I know that it was so much fun. Baked beans. Now, now listen that before you continue, because I want, I want, if you're listening this, you have to understand. So you think big beans, you know that, no big deal. You incorporated some of my favorite things into these big beans. This was an experiment because when we're filming, it's not to me anyway, it's not about the quality of the food, it's the production that we're putting together. Sure, sure, but both times, both shows nailed it. Food was over the top. So I took the beans that I like, the great northern sure, which are the land, and I mixed them with some barbecue sauce and then I put some about a quart of a couple of molasses in there and a court of a couple of Maple Syrup, Yep, and a quarter of a cup of honey and more barbecue sauce on in Green Pepper, salt and pepper. Yep, and then we roasting them for a while and then we put in a gallon a burnt and Oh, they were so good. It's say. There was again, these are like baked beans on stereoids. It were white clean. There were two gallons of them. Yeah, and they and you know, of course, we played it and then film the whole thing and there are what twelve, fourteen people? Yes, something like any white clean hammers. God, Great. So, before we continue with the rest of the ingredients, I'm thirsty. Yeah, you know, you have some interesting Oh so you know I because you did such a great job with the Jim Salmon Salmon ranch cowboy cooking show, which, by the way, will be if I'm working on it, nows. You just give me a little time, but be able soon. We're going to be launching a YouTube channel, which I'll get it till later on too, but I decided to treat you with a bunch of beer. So I have a I have a wide selection of beer. So you now you know how we do this. We will pick one that we like the best night at the end of the episode. Yeah, absolutely, and I have like seven or eight different yeah, yeah, well, you know me. I want to try. You know, there's one that's really really peaking my yeah, now, you picked because you know you well, you're the provider, so you pick. I want to save that one, all right, because because, yeah, we're going to dive into that one. But first, so I brought back a let me go. So I brought like a contender that we've had here a few times now, one of the breweries that we've had a couple times in the show and not they knocked out of the park every time. Right as rising storm, rising storm, very, very good beers. Sorry, good. They have a series called it was written and in these series they have a different variety of different flavors of this series. So I went back to that series and let me grab it for you right now. All Right, Matt what everything here is on ice. There's nothing worse than a warm beer and we never have warm beer right here on grilla. We keep it nice and cold. So this is a very pomegranate sour IPA. It's six alcohol content, Heay, and again it's rising storm again, one of our favorite there in Kansinovia, New York. Right, so we have to make our way up there. So we yes, girl is going live in a couple of weeks at rarbocks. Yeah, not, that's right, Buffalo Road. So, you know, more to come on at maybe I should probably have that in front of me. Should we say exactly that? They so well, work on that. We will before we work on anything. Oh Yeah, well, let me this is my favorite time of the week, except when their film in a cooking show. So I will not go why? I will not skip you on the beer. All right, so let's see what we have here. That's got the what you can I smell some kind of bury in there. Oh yeah, that's still comes. Yeah, and and you can tell it's a sour without even drinking. But sure, kid. All right, check it out here. M Oh, this is very, very complex. Yes, it is. There's I'm trying to figure this in my head. HMM, it's it's not watery. It's a little thick, and this is a little thicker than normal. This is almost like a heart fruit smoothi almost. Yeah, this is really good. I like this one. Yeah, this was pretty good. Now you all. I also taste because I'm one of those dopes that actually, when I was a kid, I'm bought of pomegranate and because I didn't know what it was after the home and you can taste it over and taste it. So I have an idea what pomegrants. Nobody goes and buy them really. So here's the thing. So there's this hours there, but it does have a little hit the sweetness in this one. So it kind of a kind of counterpounces that sourness. See, this is I'd go out by this. This is good.

This is really good, very good. Rising storm again, Juke. That is good. Yeah, well, so, yeah, I'm so far. Well, that's a number. That on first place. Yeah, well, right now it's pretty good. We got enough. This is a very pomegranate from the it was written series from rising storm brewery. Bring it. Anyone wants to check this one out? Yeah, it was written. So also on a cobbly cooking show. My cooking partner Tim to Mexic Bugle. He's awesome, I love he's Great. He's just a great guy. He's one of these people that he is an analyzer guy, and that's what you need. An analyze. Sure, absolutely know I'm where. You're technically smart and I'm not. And he's he got the whole ingredient thing down and he knows what goes where and and he can analyze a taste and I just throw stuff in and start eating it, you know. And but he's great. He made two things for the cooking show that was absolutely over the top awesome. And when he first told me, when we were having meetings about what we were going to cook, and he said, well, I want to do a roasted root vegetable and I go well, okay, yeah, doesn't sound excited right right. But he had two kinds of carrots, a potato, some small different colored potatoes and some parsnips. Yes, yes, and he they were cut up in small pieces and he put it together and the frying Pan and he was frying it and put in some seasoning and whatever, and I'm I'm smelling this, the swells start to come through you while we're filming it. I'm going, wow, this is a was a great idea. And that he put in a beef stock. Yep, that went in there, and and then and with onion, and then that caramelized the color cheese immediately. It was so cool and it was the sleeper he caught, we call it this. All of a sudden, this was a sleeper because out of all these these robust, hardy portions of our meal, you're not thinking the the root vegetable dish, is going to be the one that kind of takes it right. It's it's awesome. Everybody kept saying, can have some our roof vest? Yeah, and and nobody's used to calling anything a root vegetable, right. They passed the potatoes, example, but everybody was going, can I have a root vegetable? Right? It was pretty funny. Then we did a shrimpster echee with fresh call my goodness, onions, shrimp, a lime juice, just a ton of stytto was in there and bay, of course, Bacon, rap despair. Guests, which we've been hammering this past spring and summer, eat the hello of those permit front and then Tim and and again, when we were having our meeting before the shows, you know, figuring out what we were going to cook and all that, he said I wanted to do a cheesecake in the Dutch oven and I immediately my head went to cheesecakes belonging and refriger right. Sure. So he made a Graham cracker crust cheesecake and cook it in the Dutch oven and it was perfect. You'd have to what you got to watch the show to see how many see this roight, how it got cooked in there and how you do it, because Dutch ovens cook from the top down, not the bottom up, and it's easy to burn stuff. And and then he drizzled these pieces of cheesecake with Luxarto Cherry Juice and Luxarto Cherries, which are twenty bucks. That think got the the expressive cheers. Oh my God. So, so, anyway, that's the that's what we cooked and we filmed all day and then we played it at all and and sat out there with a bunch of friends, everybody wearing cowboy hands and stuff. It was fun. I wanted to mention this too. But number one, that cheesecake was insane, insane. I've never seen she's getting like that before. So you got, you definitely got to watch the film for that. Number two, he made a drink too. I have that right. Yes, it was. And and again a meeting. He said to me already, text me and he says, I I want to do a smoked old fashioned too. And and I you know, I, I'll okay, what the hell is that? So he has this little drink smoking machine. Yep, not smoking like is in cigarettes or Sigars, but it's a machine that there's a little tube and then a plastic thing and you put it down over the glass and you put a little wood chip in there and your light and it puts smoke, smoke, into your bedroom, into your beverage. It seals it and smokes the beverage. It was two ounces of Elijah Craig Bourbon, good Bourbon, it really good, really good, but half an ounce of simple servant. Yep, sir up a court of announce of Grand Maren a Marion grandman. Ye,...

...yeah, two or three dashes a bitter and you pour it over ice and your stir it and then he garnished it with a little orange peel, twist right, and then put some some of those luck Sarto Cherries in this. So good. And and then he smoked it. What was more aligning up wanting those what was the stir stick? To the stir stick? That's right, I forgot about that. It was a rolled up piece of Bacon. Was the stir stick. You couldn't make it up. It was awesome. It was so gosh, it was good. So you know I mean that we need to of course we're going to do this youtube channel. Yeah, and it will get because nobody could. Would you say? You know, because you gotta see this, believe it was so good, although I know you enjoy the podcast, you definitely gotta see this. It's so we were there for it was an all day project. We were there for we by the way, I want to thank your son for helping out. He did a fantastic job. He's he he got. You know, I'm a larger guy. He got the areas that I could not get in through gym. He was having more fun than he's had a long time. He wants to go in business with you and make movies. That's absolutely so. It's all good. He did a great job. Yeah, yeah, you know, when your film All Day Long, sometimes that you and you know we all put in some works when we were all tired, right, but a lot of times you got man, I filmed all day. I was on my feet all day on the one who was laid out. Were your rewarded with the meal like that? It kind of it makes all worth it. Yeah, it was great. Now, I did send some home with you for your lovely wife. Did she enjoy it? I ate half of it. She enjoyed when I left over. That's good. That's too funny. Well, it's always fun to send it, because that's what we do here at the ranches, is when we cook. We always cook way more than we're ever going to be able to eat and we always want to send it with anybody that's here. Yep, and that's the goals to make people happy. She loved it and again she was sad that she she wasn't here. She she tasted the ribs. Gone all the ribs. That's great cheese cake. I blinked. That slice gone. Well, you know, the Tim used to a ten inch Duff Dutch. He should. I thought that one. You know, I'm looking at this thing and I'm saying why doesn't? Why isn't just twenty four inches in diameter right? And I said, I said, how the hell are you gonna cut us into fifteen pieces? I think you know. I think you're well. You said that. You throughout the tables. Oh my God, it's a lot of people here. It was so funny and he's meticulously cutting these things about an inch and day and its wide right and he did eat, knocked at it. There was one piece left over just for my wife. Yeah, it's great. So it was pretty funny. I know it was awesome. I was. I was some one of the best best moist just the flavor is unreal. There's even it. There was even a little bit of a smokiness to it, if you could believe. So yeah, it's it's something that you're going to have to watch. It's going to be on Youtube. Hopefully get that. Then, as soon I'm going to get that, Don a suon as I can because I want to. It was such an awesome project. In the film that we shot looks great. That, where I looked at it, looks fantastic. The consensus going forward is if we're going to do another, one of these is a low country boil. I know, I'm excited about that. Low country boils are so much fun and and you can do them fifty different ways. Yep, but we'll do it right. Well, we'll do it with giant shrimp and crab legs. You know what. I'm excited listen, I know that my duties have changed, but I'm all in for the cooking show on the podcast. So we can we can lend another one up, but we'll do it. We'll do it. It's great. This time of year is really interesting. We were talking about sides before and it's an interesting thing. So if you're cooking ribs and are you're doing steaks or whatever, and you can do corn as a great side, but don't forget about the grilled fruits. Yeah, vegetables. That's a great point. Jib, we pineapple weat Cook here all the time. You take a you know, a cloth or brash or whatever, and you get some oil on the great done to grill and run some pineapple slices across their apple slices. People do grilled and not a lot of people do this. They do a grilled Kebab with fruit like like a piece of banana. Yeah, a pineapple, strawberries and and you heat him up and it just gives it that it brings out some different taste. You know what I had not that long ago that I did not pick would work? Grilled Watermelon. Really, I did know. there. You good. It was fantastic, right. Yeah, it's great. Well, when we were in high school we always used to inject those.

Yes, so there you go. You're a little Vodkan at first and put it across the flame. There you go. Yeah, that was great. But you can also one of these things that people are grilling now. One of the concepts is pit pit, vetched pit fruits. Yeah, so you run peaches, Plum and Plums, Cherries and what one the world's the other one it had. I can't it's Oh, nectaring. Very Great. So you take all that stuff and you cut it maybe a quarter of an inch, you know, thick. Can you run it out over the grill or you put it on a Kebab? You Win, you absolutely. When you use a leftover, some makes angrea. Yeah, they actually have this grilled stone fruit Sangria. It's Oh, it's it's funny you brought that up, because it has peach, nectarine, Plum and cherries in it. Okay, and you grown first, and I think maybe we might have to try that. I think we're going to have to do it. All right, what do you want to do next? All right, you see you getting hungry. Yea, I am. I'm starving. I had a long day, so I'm ready to this deciple some stuff and I'm puss up smelling it's like, okay, described be crazy. What this is is a cheesy potato soup and I'll put I'll put yours over there, presentations right by the way. cheesy potato soup, and it's garnished with some fresh cracked pepper and that shy yeah, it's you know, those onions you by all like the weeks or yeah, and I have to any interest of full disclosure, when I started out making this, I went off the went off the grid a little bit, and it's recipe and I cleaned out the refrigerator. We had twenty five bags of various types of shredded cheese and the right and so somebody said, my daughter had a little bit of this tonight and she said that this was the best soups she's ever had in her life. Right to recipe down. And that ain't gonna happen because I couldn't even begin to tell you all the stuff like the fly right, but I'm interested in your taste. So go ahead. Man's gonna dive right into that and and see and should be warm enough. But Salt, pepper, lots of sprinkle cheese or or shredded cheese, it. The recipe calls for milk, but I never use milk. I use heavy whipping cream. Well, I'm Um, I'm a cheese guy. I love cheese. I love everything with onion in it too. I like you, this is delicious, delicious. I would be for going to get over my shirt now because I want to just dive into it. So about that's what they make washing machines for. Put me the first time the that's really good. A stick a butter and a cut up vidalia onion. Well, there's the meat right there and two or three carrots iced up into small pieces. Now, I'm you know, when you go to cobal skill or one of those colleges that you know up and he had around it or whatever? What's the one in Saren NEC like that, where they teach you how to cook? Right, colder schools? Yeah, callinary schools. They teach you, you know, to go to a hotel and make thousands of millions of dollars. Right. They always teach you to cut everything up down to nothing. Right, right, you might as well put it in a food chat. Right, but I like it's a taste stuff. So when I cook things I don't cut up the onions. I did into, you know, into little pieces. I want chunks. So you make you make it hurdy. I make everything with a rust to cut to it, if you will. So I think there's a lot of chefs that actually have found success like, for example, I'm sure you heard of Irmal Lagassi. He's not a person who chops things. The likes things thick and robust and full flavored, all the oils and the greases that go with it. He puts all that stuff in. So, yeah, this is this is really, really good. You like it. I do a lot, a lot. So Stup will be gone for this episode over. You might think that, all right, here's another angle. You might think that this is a winter side. If you sure, okay, I don't believe so. The air conditioning has been on. Yep, it's freezing in here right, and it's ninety five degrees outside. Yeah, so work for no other reason. It's now a winter side. You know what? So not because we did this m I think this is a good time to go to that, to that a special beer that Oh, we're gonna go hardy. Let's go hardy. Let's do it now. This beer that he's pulling out here he's going to explain it here in a second. Has a unique and great and I...

...got yeah, I can't wait here. So we're both cure. Because now let me ask you a question. Do you like peanut butter? I love peanut buses, sort of like. Yeah, so this is from rusty rail brewing. I don't believe we've had a beer from rusty rail before. They're located in Milfinburg, Pennsylvania. MMM, so they're they're not a York brewery, how or not too far from us. This is called fools gold. It's a half a Wisen, which is normally a lighter if you think of like loggers and pillsers. It's kind of in that family, but not quite. It's a little it's got more of a a robust flavor to it, but it's usually a lighter tasting beer. But this is an imperial butter, peanut butter half a wise and. So this is a peanut butter half a wise and beer. I don't believe in my lifetime I've had a peanut butter beer. Yeah, so does is a first for me. Yeah, and, and I'm actually looking very much forward to it. I'm curious as that the how if we're going to have a strong flavor of peanut butter, or a hint the peanut butter. How this is going to come across? So I'm curious. HMM. Well, so let me go ahead pour this real quick. First First, here we go. Oh yeah, you can smell the peanut butter. Can You Ken? You all right, he's pouring. I love this part because Matt Wilson is an artist when it comes to pouring. He pours it perfect so there's the perfect head. There's nothing worse than some guy that just dumps it in there and next thing you know it's overflowing on the floor and whatever. Now, well, you smell the peanut butter. I mean you open that right up and he smells like a peanut butter sailing right it does. Where's the Jelly? Here we go. That is interesting, very interesting thing that is. That is way different. Yep. Now, first of all, it's dry. That is very dry, which you know we like, and it's a it's almost like a peanut butter color. It is. It's like a white peanut butter color. So you can taste the peanut butter. There's a there's the hathawising taste comes through but it's also a little bit of a bitter in there. I think. Well, it's it's kind of between that and the Pilsner. On the taste. Yes, there you go CD there. And then it's infused with peanut butter. Yep, if you breathe to if you tick the SIP and then you breathe, you can get that peanut butter on the back. Ye. So there's to go your first people beer. I like it. I like it. I think it's I don't think it's over the top peanut butter. It's not. It's just a hint of it. There's a sure out. Yep, not like it too. It's it's good. It's very, very dry. Actually there's dust in the bottom of and that's at you know. We like that. Yeah, we go with that. We go throughry. That is interesting. Now I would well, first of all, I would buy that M and I would put it in there and my friends would go over to the cool there where there's a thousand beers right by the way, which I saw for during the show. Your you know, you've been hiding that on me. You have a pretty insane beer cool room. It's hard to keep it stock. So one of my friends would go over there and would look at that and go, Huh, peanut butter, and I immediately had to try. This is what was was. You have to try. Yeah, absolutely, I like it. I do. It pairs well with a soup. You probably could pour this in the stupid make it with it. HMM. That was funny because I was getting ready. You know this podcast. Yeake, take some prep work, it does, and hours and hours are prep work. Right, yes, it does. My wife says to me, what a soup have to do with grill this as a honey. You got to think out of the box, right. Yeah, if you go, if you go to your favorite barbecue establishment, usually a soup or a kind of soup, especially when the cheese in it, I found too, is offered as a side. So this is something that you could probably by the way, I'm glad I said that. So I don't know. Are you familiar with the Batavia downs? Oh yeah, absolutely love that place. And now they're going to concerts. Yeah, I'm not much of a Gambler, but I'm not really that. If I'm going to throw my money away, I'm out. I'll do it on beer and food. Right, exactly. So they have reopened. As you know now a lot of places are reopen that right, and they have a new restaurant in there. It's a barbecue restaurant inside there. I had heard that. Yeah, so I'm thinking, because that's not too far from my neck of the woods, I may...

...have to stop out there for one of episodes walk that will have the kind of dive into that see we think in the new Barbecue restaurant that's locally here. Yeah, would be fun. I've been to all the restaurants out there, Surmon, Thomas, yeah, yeah, definitely to yeah, yeah, and Nay. They have great food out there actually. Well, yeah, we have to hit that barbecue. I did hear about that. So we'll to work on it. Yeah, Yep, my my wife saw it. She my one of my daughter's she just turned eighteen and she just graduate high school and for her gift my wife took her to the casino because she's now legal to go to that. Right, good for her, and they saw that. Andy. She called me. You guys are gonna do that in grill this. I'm like, all right, well, I'll talk to Jim. Well, we'll talk about it. Well, actually, well, more to come on it. I have an in there. So you're really well, yeah, we's because a guy, if you're right, he isn't watching. Allow. That's too funny. So I think at some point here we had to try another beer. Oh, you know what, we're gonna do that actually right now. All Right, about that? Yeah, it's a good idea. I want to I wanted to tell a story too, if we have time. Yep, went to Europe couple years ago and I wanted to just tell you a story about the food that I had in actually Budapest, hungry, okay, and how how disappointed I was really not. The food was bad, it was different and and it was probably my own inability to you know, you have tastes it, you love you know, you a love of that steak. You love the US and that and the other thing. But where, when you go to under the underdeveloped countries, I can should say, or their cookers are not as adults here, your palate has to be used to that kind of food. It was. We went on a Viking river ship and if you ever get a chance to do that, if you sell your kids, you can go take a Viking River Cruise, and the food on those boats is some of the finest food in the world. Okay, now the Viking, the Viking Company didn't do right by us. That's another whole story, which is an interesting story and if we have time I'll I'll give you a pitted that through. Yeah, sure, but the food on those boats is awesome. They cook and it's like if you ever watch those TV shows, like you know, the ones with the yachts where the and there's all these people run around underneath that you don't see. Yeah, well, they have these these chefs and stuff down in these boats that are just cooking like crazy and it's some of the finest food I've ever had in my life on those boats. And the captain, you know, I went and I said, hey, we're doing grill less. Can you know? And I said, can you just take me on a tour this whole thing? Sure, and he took me everywhere. Well, even up on the top of the run the thing. This podcast is pretty popular. I thought that was your yeah, so it got us go down there and see where they make all the food and talk to the people and stuff, and it was just a lot of fun. But when we we went into a Prague, the Czech Republic, flew in there and then got on the Danube River and went down through Germany and Regnan's Burg Germany and Nurrenberg and Vienna Austria and the watchaw valley and you know, I'm probably butchering all these names, but when we got to Budapest we had a private tour from somebody that my brother knew, okay, and they took us to this restaurant that was one of the best restaurants in Budapest. But and he knew the person, it was a friend to his that that owned it, and they put on this spread and they just kept bringing food matt, they kept bringing it home, bringing it and bringing it, giant Turkey legs and but everything was cooked with big time thick sauces and gravy shirt and at some point it just got to the part art where I just wasn't enjoying it. There was, first of all, was so much food and second of all, it had all that thick richness to it that, yeah, eventually then I'm not used to it too and so much I was disappointed and then I was a little sad with myself for not being able to to enjoy the whole thing. You know, it was a weird deal. Yeah, yeah, you just you weren't ready for that. Yeah, all right. So it's up next. I guess we're going to stick, stick with the highly ones. Okay, all right. So this is this is a stout. This is a coconut truffle nitral imperial milk Salt Stout with sea salt, dark chocolate and natural chocolate...

...and coconut flavors. Now I'm expecting chocolate. Yep, I'm expect because a truffle taste is a little bit on the not as not a sweetie, right, it's a little bit on the darker, the darker side or the less sweet side, right. And and coconut is one of my favorites. Now, a lot of people don't like coconut. Yep, I'm ready willing enable on this one. So this is from southern tier brewing and here's what it says. It says color black, body, creamy and heavy, bittern bitterness, load of moderate and it's about nine point six ounces. There's milk sugar in it and it is a ten point old or that bear man. Yeah, they look at that. Yeah, you can smell that. The chocolate and the cocoon can. Yeah, okay, all right, so you want? Yeah, I'm sorry. Yeah, that's fine. That is coming out like a malted milk ball in liquid. It's that color. It's our CARAMEL. Yeah, I expect that. Yeah, it's not black. Well, Oh, no, it's in the bottom. Yeah, there you go, it's turning black. Okay, it came out looking like Caramel, but it was the bubbles in there. Yep, that rose to the towel. Settle it. So, yeah, it's a dark brown. Now get it. Give it a smell, right. Yeah, yeah, it smell that chocolate. Yeah, I do go creamy. HMM, the sweetness to it too. Yeah, yeah, it's not. You know, and I probably said this before, especially on Grillisa, when I was a little kid, I went there into the cabinet where my mother had stuff and it said chocolate, so I just grabbed some of it and I did into it and it was Baker's chocolate and it was just, you know, just no sugar, there's no sure, it's just just yea and a, and I went please. And so I was expecting a little of that, but just a sweet yes, that milk sugar to this. I think that that's that's the difference. HMM, it's actually's pretty good. Yeah, it is. Yep, it's. It's very, very creamy. This would be a wonderful winter beer. Pig, I agree with you. You know, absolutely correct. Yeah, this would be. And it's nice and cold and Yep, yeah, of course we don't often. We don't care whether it's winter. We don't really waste much here on the cross. So yeah, this is actually it's pretty good. Can you taste the strink of it? I mean you can. It's mask pretty really can't get it doesn't taste like it's ten percent. This was. So this would be. Also, it's a winter beer and it's dangerous. Yeah, because you really can't taste it and it's ten percent. So a couple of these would put you out of space. So if I had, if I had two or three of these in the cooler and and I had some people, some friends over, I would take three, four glasses, and I've split one bottle up again, right here. Try this right and and some people would like the coconut, but I don't think the coconut it's not overpower, over powers. It's there. You can take there, but it's not like you know the Tom Hanks thing where it's that's all I had to drink for five years, I think, island. So this, yeah, this is good. Yeah, look, Guy, I like it. So we've had three. I think we're going to do one more. Probably at least we'll do one more. Yeah, but out of these three, if you were to pick a leader right now, I already know my answer. Which one would you pick? The first one? Yeah, that's our that one's off the and I can't tell you how. Before I met you sours I had a couple, but I probably had to run on a mint. Yes, you did. And when Kelly came here with shoes, with drink like a girl. Yes, she brought a sour. That's just world class and I thought that, man, if there's if they're out there like this, this is wonderful. Yep, so we're going to one. So that's like the partly. That's it. The third, third solar we've had from rising storm. Yeah, and all three of him I been. I Love Nat Park perfect well. I think when we take this podcast, grilled this on the road sometime in the middle of July, we're doing we're taking it live to roar box on Buffalo Road, the crotches of New York. Chat Earl Up, great guy, a good guy, and they...

...have some special barbecue planye. Do that. Yes, so that'll be good. They wouldn't tell us what it was, but they said they got some special plan for and anytime. Then I can have a roar Bock Scotch ail. It's a wind. Yeah. So, and they have some Specialty Beers, specially beers that they haven't really put out. I guess. Shut really. Yeah, I. Yeah, of course the Scotch Oldre's really my favorites, but the part of my favorite Scotch childer, that that's made right now. So it's that might be like the twenty one, whatever that Saturday is. I don't have it in front of me like a dope. It's towards the end of the month. Yeah, we should probably, but don't worry. We love you. Joy. Were stores are we got? Yeah, guys. So a couple of other things, if I might serve still got time now. Let's see here what we got on the list. Ah, I was going to to talk about a little bit. We try to squeeze in a grill story every year, or yeah, every year, once a year here. Let me just try some more. One once a week. We try to get a girl story in and there's some really, really mandatory grill maintenance tips that people don't, yeah, don't really pay attention to, and I got bit by this last night. So here's the story. Okay, now I want to hear this. I had to work until later on. So my son in law, now you like four different jobs, don't yeah, you know whatever. So I didn't get back till I think it was like six o'clock last night. Okay, and and that's late for me. Yeah. So on the way home, the family text me that my son in law's cooking burgers on the ground all right, and some other stuff, that he made some salads or something. He's really good. It's great, Great Cook, God guy to yeah, yes, and he's a great so he puts the Burgers on the grill and he's running back and forth because he's get another stuff ready or whatever. So my wife just happens to be walking by the outdoor kitchen and she sees the grill fully involved, right, and he had we had these really nice brought buns, you know, the good ones. Yeah, and so he had cut those in half and butter them and put him up on the top or act and whatever. In the course of flames are dancing off of that whole thing. The problem is that on the section that I use on my really good gas grill all the time, I cleaned it at the beginning of the season and now it's just loaded with you name it, Burger juice, as a sausage dogs, you stuff. I don't want them married. Done that and it just took right off. So the the bottom line is after each use you're supposed to get in there and horse around with it. Now, I don't mind if you want to burn it off, that's fine, but don't burn it off with the grill cover closed. Yeah, because that's the fire. Yeah, and don't let it burn off so that it's catching wood and burning down your outdoor catch sir, you can torch the food if you want. You can light it off without the gas grill part being one and and one of the things that people don't do is oftentimes just cover their girl and they wind up replacing them every two or three years. And and you don't know how that burners are all rested out or whatever if you're leaving your grill out, or weather, we're snowing, raining, whatever it is. Yeah, a normal gas grill covers going to be fifty bucks a good one. Yeah, so get a good grill cover and that's that's a good thing. And then, of course, on a list of maintenance. One of the things that's horrible is you put chicken down on your and your grill great, and then it sticks to it. Yep, to have have either a pad or a brush or whatever and brush down your grates before you at right after you turn them on so that the stuff doesn't stick. And that's all good, good advice. And then they want you to check the gas lines. Nobody's got to do them. So that's a dumb thing. So don't even worry about it. And it's just one of those. So I have a question. So so there's the there is the I do. I do do maintenance of my girl. I do my girls. Have a couple that shaft, three of them, but one of them, and I think I've told you this before, there's one I called the CHEAPO. If, if you, if you do what I mean, right, right. Well, I've I have two of these girls that are the cost of these amount of money and I maintain a cue and I cover and I do that stuff. This want to have a cost yea hundred bucks. Yep. Usually I get a couple years out of that and I toss it. Yep, take it to the road right. Well, that's the one that you maybe you're putting some ribs on there and you're pounding barbecue sauce down in assolutely. Or, yeah, you have too much oil on there and catch a fire and that or you want to burn some...

I have some family members that like it when we do ribs that are crispy. Yeah, and you get that burnt on the end. You know, you love that. You know idea. Yes, fall off the bone is good and tender is absolutely what we're in it for. But sometimes you do run that pound to barbecue sauce on there. Then you caramelized. Yes, so good. But that girl takes a bigger head. It takes a beating and I learned that I had a girl that was a little bit more sensible. A hundred bucks where I did that a lot, and that girl just got pounded Jim. So I after that like, you know what, if I'm gonna do that, I'm just going to have this cheap grilled the where. If I want to go hard on something, I will. Here you go. Then after a couple of years it's run its course. But you know what, I just want to push this sound to grill this. That's that's you and I testing. This is it is a stoup. So we we got a little bit more time left, so we're going to try one more. Let me see what I want to pull up the Goodie bag here. This is the fun part of this whole thing. At when we first started doing these episodes, Matt would bring, you know, three beers and that's that's fine, I'm not you know, I'm not stingy, I don't let I never said to him I'll come in and bring five and but done over the time he has my tour and it brings all these beers in here and it's so hard to to decide which one we want to try, and some of them are so cool. All right, so here's here are two options. I got two in my hand. That we have a Chil we have a choice. Okay. So we have a ghost style Ale, which is like a it's almost like a sour and up, not quite. It's brewed with passion fruit and guava. Okay, all right. And we have strawberry sky from Colorado. It's a Culche Alee with strawberry. I'd vote for the first one, okay, but you you do, you can decide. It's bigger. So that so it's you have two votes. I have one house that and it's bigger. You're right. So this one going out of the tradition of extremely strong beers that we've had, this one's a little lords four point five. Okay, so that's why as bigger. Yep, this is from Captain Brewing, Captain Lawrence Brewing Company. So I don't believe that's local. Lett be. Just double check, though. Let's see that says. One of them said color way, it's an is local. It's from ELMS FOR NEW YORK. Oh okay, so that's local. So this is our summer thirst quencher, a traditional German ghosts and fused with passion fruit and guava. The ghost is a tart and tingy. So we had fruit to round it all out enjoy all season long. Whoo, that's good. Remind me to tell you a story, a food story, about ELMSFORD, New York. Okay, all right, I don't know if I didn't. For me, it's just outside of New York City, okay, and I used to there was a place down there that I had to go to get some training for my job. Sure, so I'd go down there and stay overnight and do a training day and then come back. Sure. So I got up early one morning and I went to try to find a diner and alms for it is right near New York City and one a lot of stuff going on right hold u stuff up there. So I parked my truck. I go in this little diner and I go in there and it's a it's just a gang diner. And and I'm, you know, I'm just this lowly older white guy, right, and these guys took me in and set me down and the lady cooked me this Mexican breakfast thing that was unbelievable. And and I, you know, I went, I went from being scared to death to weld life for love and life, having a bunch of new friends, you know, I mean, I don't understand their lifestyle, but at all, but but it was just a cool thing. Yeah, that's what my helmet so I tell your food, your nights. Everyone yet does that's always say you're right, and it sure united us. Last year's sure this. Here we go again. I try that okay, all right, they'll pass the description of that again, would you? I'm sure. So here we go. It's a traditional German ghosts in fused with passion fruit and GUABA. The ghost is the tart and the Tangis so we add fruit to run it all out. Okay, all right, all right. Matt Poors these things. He pours the meticulously. He pours them like a pro. I've point of beer or two of my life. Yeah, and if you are facebook friend of Matthew Wilson, you will find that he puts some great stuff...

...out there all the time. Oh, I thought you know what we forgot to mention. You could find the little of this podcast anywhere. To get your podcast. That also, if you are you waiting for the I'm looking at space. We'll talk about this to be pretty shower and I like it then. Showers, little tars. If you are a fan of the cooking shows, don't forget it. Before you watch the new one that we're working on, watch the first seven ranch cowboy cooking shows already available on Youtube. is about thirty seven, thirty eight minutes long like that. Yep. So, yeah, you'll see that and you'll be able to compare the first one to the new one, which I think. I think we're going to do a little better this one and a lot of a lot of well, we learned a lot and that's the whole going and the next one will learn even more. Right plus when we take that garbage can and we pour out that low country boiling. Oh my God, yeah, try this. WHOA now that it didn't say sour on there. Did Not? It was no, e said that there was a there was better on there, but there is fruit running out. Yeah, that this just this gives you the fucker face. I taste a little bit of the fruit. I can't tell the difference between the mango and guava here, but because there's a lot, there's a lot of sour there. Now, I don't necessarily dislike this just out of hand, but it's interesting. No, I think, I think, I think you're in for a shock when you drink it, when you probably won't be now because you've heard US talk about it. But it's not bad. Definitely is not. I and if you, if you're a person who likes the hour of the Fucker Sour, this is definitely right up your alley. Not a lot of sweetness to it. Yeah, I like it. Again, it's one of those ones that I would I probably would would buy and keep it around. But yeah, I still think rising storm is there. Is there a winner? I think I liked the peanut butter and world like the peanut butter one and I liked it the truffle because I like dark beers. Yep, but there's no question that that rising storm Sohour beat, kicked it out of the park right. Absolutely, I'm telling you again, I love we had a chance to go to big als, which is great. We've had Kelly Guilfoil with us a couple times, which fantastic. We're talking to a few of the breweries. Really see Robox, go to Robox, which is awesome. We definitely gotta we have to make sure that we visit rising storm because they keep giving us great beers. Where they keep providing these great beers that we drink. So we got it. We got to figure out how they're doing this. Yeah, we have to get to people that are right up there doing this. Yeah, on the PODCASTING ASS whom? Yeah, you know, lots of questions. So on future episodes of Grill. This what I got an email saying that I love your podcast. I would like to know, and that this is the truth, I would like to know how they cook food at the International Space Station. This is a really. Do they have steaks? Do Is there any adult beverages in space? ha ha ha. So does your research this? I'm in the process. I've got some of the information. I don't want to give it away because it's unbelievable. That is amazing. Now, I've been aware of the the dehydrated foods they do. Yeah, the hydrate ice cream. Well, it's improved over the years. But yeah, you're right. And there's no open flame in there because it's oxygen, so you can't. So you don't want about. The whole thing would turn into a grill. No, LG Pellet, grill air. But it's it's interesting and there has been some adult beverages in space. Hey, where the hell's a Moan? If so, I have a question for you. If you're if you're in a space station or spaceship right and you've had too many beverage right and you automatically had out towards Mars or what if you throw up? Where's that? Well, no, that's actually I've mention that. That actually happens a lot because of the yeah, you're not something, you know whatever. I mean. You know, people aren't supposed to be upside down right, right, and that happens a lot. So they have bags and stuff for that. So he hammered on the space to know. I mean if all of a sudden I woke up, I woke up space safe and I want to be it's too funny. That's great. Anyway, we're going to have to behave ourselves. There's neither one of us are going in space. No, all right, that's not I don't know, I'm not qualified for that, me neither. They wouldn't want that, but anyway, it's it's an interesting thing. So more...

...to come on that. That's awesome. Also, other parts of the world, especially very, very poor parts of the world, where do they get their adult beverages? What do they make it out of? So we're talking, we're going to cover that. Got A lot of stuff coming up. I'm grillas or to them. Got It. Got A couple of minutes before we got to get out of here. Jim, just real quick, I want to mention one more time that we did film. We have completed the filming process of the second episode of the seven ratch cowboy cooking show. It's not we don't have it up yet. It's it's still got a little work out of need to do, but it did. The filming process is completed. In the next week or so our youtube channel will be launched and I will we will put together a special behind the scenes grill this podcast episode should we probably the very first video we're going to put on that channel. Heavy. So it was so much fun and as little snippets. So you're going to get to see some. Well, I'm going to just a specific be sure I specify, just some of the footage from US behind the scenes clouding around and also some of the cooking. I'll throw in a couple of scenes so you can they can kind of get an idea what they're in for for the great idea. Yeah, so just more to come on that. Next week or so we'll have that. We'll make sure we don't re announce that. We have a we have a facebook page, don't we? Is that? Yeah, we do grill this. It's grilled this exclamation point. Yeah, and it's up on facebook and has all the links to all the podcast and whenever you can get it on. I hired spotify or wherever you get your podcast, pretty much everywhere, and it's it's a lot of fun. Yeah, and and you can reach out to madden. What's your email? That's it's Matt Wilson Inside the margins RADIOCOM. And also, if you go to inside the margins RADIOCOM, well, I have a page there as well with all the pod links to all the podcast that we've done. I know that they can go to Jim sammoncom also and probably find the same things there. So yeah, there's a contact section at Jim Salmoncom that you can send me suggestions or whatever, or throw a tomato at me or what. And you know not mad we love hearing from you. So if there's if there's a if there's a category beers that we're missing or if there's a food that you think that we should prepare try, we're definitely always about that right. Yeah, absolutely. And and the beers that you bring to the table here are absolutely the Best Beers, certainly in our area, and we've had some great beers from across the country to so yeah, it's all good. Yes, well, Jim, with pretty another fantastic episode of grilled vis I got I really enjoyed doing the show is fun. That's coming soon. Yep, Jim salmoncom inside the margins, radiocom. I heardcom grill this on facebook. What am I missing? Nothing, anything that can be grilled and cooked. Him was once alive. We do it here on grill this. SEE YOU NEXT TIME.

In-Stream Audio Search

NEW

Search across all episodes within this podcast

Episodes (66)