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Grill This!
Grill This!

Episode 42 · 1 month ago

Smoked and Stewed Ox Tails

ABOUT THIS EPISODE

After months of talk, Jim finally serves up some smoked and stewed ox tails.  Matt pairs with some craft beers including another Bath Bomb from Fifth Frame.  Also, Matt and Jim discuss a high-end grill that can be attached to your vehicle and taken anywhere.

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, you're a friends, and your pike glasses. Get ready to grill this with mett Wilson and Jim Salmon. Welcome everybody to grill this. Jim Salmon here along with Matthew t Wilson, and today the t stands for ox tails. It's Jim. You know, I've been waiting for this for a while. Huh? We've been talking about this for an has to be at least a month. Yeah, Long. It's a long process. Yesterday and I have no idea. I have not tried them. I'm so excited, so exciting, and and I know you will, you know, you will be nice, but if you don't like them, you will tell me. I will, I will grill this. If it's not so, I was going to suggest we talked about all the wheels coming off the country, your nuclear war, but I think we'll stick with crap bro and ox tails. Today everything's better with crappy. have absolutely and there are so many great absolutely airs are Oh my Gosh. And so next, next week, we have a couple of good guests were absolutely John Earlab who owns and began robot brewing here in our part of the world. He was the first. It was funny watch a listen to him tell about there were like forty six of them in the country. Yeah, and now there's forty six on every block. Yeh. So he was the first around here. And of course Paul Owne, who's the director of the New York State Brewers Association'll be along with us on the same show. Will be a lot of fun. That's a great yeah, obviously John is a good friend of the show already and we've visited his place a few times had some of his great beers in the food there is amazing, my Gosh, and Paul's also fantastic and he's a he's like the ambassador of this whole craft beer thing right now. So maybe we can get John to bring us some of that deep fried corner yea. That is delus Gosh. So anyway, we have a good grill less for you today. We're going to talk about the oxtails. I did them on the Pellet Grill, okay, with some oak pellets, okay, and these are a little, little more expensive pellets are a little more hard woody, if there is such a word, and I smoked. I smoked them first, Yep, to get that spurroot, an hour and a half, and then I brought him in and you Brais them and you go through the whole process. So, you know, ix tale. Second time in my life. I stills aren't cheap anymore. You know, they are not. They are not. And I don't know if I should say this or not, but I got him at a big box. Okay, all right, all right now. The last time I got him at a butcher. Sure, and I ordered them and they were they were great. The first shot out of the you know, when I ever did it was was wonderful. But these came from a big box. I saw them, they were there. I am pulse bought them, and you know how that is. I don't. We will. We will see. Now I had to trim them. Oh yeah, because they had some serious fat on them, and you know there's only one tail per ox. Yeah, right, so, right, and point what you have to go through to clean them and and see, you know, sanitize them and because the tail is right above the other A. Yeah, you know, and you have to make sure that everything's everything's good. Yeah, so more to come. I'll take you through that whole thing. Excellent. We have a special grill to talk about today. This is this isn't for everybody. This is this is for the Matt Wilson's of the world, that people with money, and we'll talk about that. And and you have some good beers. That's let's do what we have. Let's go. Let's go and get started, and I'm so excited about these back sales. Like I said, we've been talked about this for a while. One of my favorite dishes.

I'm gonna I'm going to ask you some questions later on. Okay, no, great, I I have to be honest. I went to Youtube a few times, sure, and there's no less than tenzero different yeah, Cook a Knox, sure, right, yeah, and and I pick out two ones that I want, and usually the ones with the Jamaican accents are the ones that got the buzzart. So after all, because I don't know what the origin into that is. Do you know? I mean then, that's a great question. I obviously for my heritage on my mom's side, where Jamaican. Okay, so that's how I was made aware of them on might. We used to go to like some family gathering. Someone in the family would make them. Okay, and I I've primarily had ox tails from Jamaican restaurants or Jamaican families. I do know other heritage. Heritage is like Hispanic backgrounds. Okay, they make them as well. I know there's a there's a place in Rochter called L Latinos, okay, and they're there. Are More of a like a Puerto Rican type at background. They make them too, okay. So I and they are probably all just a little bit. Yeah, but so I'm thinking it's more like a like a Caribbean island type. Okay, food. So I'm not sure exactly where the origins are, but it's all. It's obviously in that whole areas where's where it's problems. Words popular. Well, we can pretend it's a d degree, but wearing the Caribbeans. Yeah, you know what was actually not that. It was a nice it was, but yeah, okay. So the first one and I got a I got a couple great ones and I I once again because the ones we've been getting from fifth for ant of been excellent recently. They have. So I've got another bath Bole, a different one from them, that will try later on. Okay, but love those bath bombs are also so good, so good. By the way, before we get into this one, I will be visiting more Talis soon because I know they have a new release coming out. Okay, I want to grab what they got. It's hard to get those in the lines around the building all the time. Well, well then, you know something's good there. Exact. Absolutely so. First up we have from SLOOP, sloop brewing. They have a sloop jam fruited Sour. So it's got milk, sugar, Red Raspberries and Tart Cherries. HMM, so it could either be sweet or dry. It right, one of the other. Don't know what it was going to be. Okay, cool. It's at five, so it's right, as relatively right, where normally right? We're exactly yeah, right, so let's give it. Let's give it a shot and see we got here. Yeah, here we go. Oh Yeah, I love that sound. Now it's not in case you're listening to this and you here gurgling in the background. Yes, there's six gallons of Cherry Cherry wine that I just put up here in the studio and it's on its fourth or fifth day, I think, and it's just cranking now. You just got done with the cider to night. I did. I bottled straight to the corner. It is a combination of hard cider, dry hard cider, apple cider and it's mixed with tart cherry juice. Man, I've had a chance to sample it throughout the you know the brew process. It's delicious. It is. It's not for everybody because it's dry. It is dry and and those of you that like know and like hard sighter know that some some of that sweetie here. You know. I mean it goes all the way right to your feet, right right. So let's see what we have here. The smells good, like I said, does I smell? I smelled rasperest. Yeah, so all right, here we go. Now that is sour. It is very dry. Well, on there goes a sweet but it's good. It's actually it was a say's not bad. Yeah, you can taste the fruit in this. I had another sour conversation with somebody, did you last night? Yeah, we're get together with a bunch of home inspector H I amember. We meet once a month and watch paint driver. But one of the GUY said, I I've...

...tried a sour and I said look, you got it. I was like you right, go out and fight, go out and pay twenty five bucks for a four pack of the best fruited Sour you can find. Yeah, and you will fall in love with it. Yes, sir, it's very true. Yeah, but, yeah, this is, this was still be in the regular sour category but, like you said, you've kind of come into this category now. So it's what I look for. Yeah, the problem is the first thing you teach you in merchandising school that the high price stuff is always at the end of the all where you first go down. Ye, right, you don't put the cheap stuff right there because people grab that and that don't go down the rest of the right. Right. That's what without this work. And and so I find myself looking for those fruited souris which are great. Yeah, absolutely great. So good beer on this is not bad. And on a warm on a warm day or a hot day, I think this is good. I'm pretty easy, so it's not bad at all. It would go down very smooth absolutely, and it does on a pucker. Yeah, with a pee on a pucker scale. Okay, because you know there's all somebody out there when to take a yet this is with with one being pure sweet and ten being like sour sweet word, YEA, sweet tarts. Right, this is in a seven ring, I would agree. Yeah, this is this will this will puck you up a little bit. Ye, yeah, it's right. With the PEA, I always just we have time for a little star. Sure, we are plain time. After all, this is grill. That's it's our podcast, because if you watch it right and you get it on, Iheart, spotify, apple and we're a sounder and wherever else you get your podcast, grill, this exclamation point and grilled this podcastcom horse. Now, by the way, before I forget about this, I did take pictures of the of the box tail process. Excellent, and so we'll but I haven't the finished products. So you'll have to think we'll get that up. I we will post it our real this podcastcom absolutely so small story. Okay, Radio Studio, okay, professional radio people. Right. So one of the one of the finest broadcasters that that I've ever known, Chat Walker, he'd. He was on Wham for long, twenty five yea, and he was a complete professional. I mean one thing after another. I mean he did everything by the book, right, right. So I came in there one day and I had been at a candy store and they had these, you know how they have those jars of very. Sure you grab one and the Lady, I knew the lady that was behind the counter, I said one are these things? It said ultra ultrasour, and she goes those those are ruin your day. I mean they're so sour. Did you get me something? Yeah, so I go, I go in there and I go in the studio and everybody's around, and so I had the bag in my hand. I said, guys, want a Gumball, and he pulls one of those out of there and I watched it happen. Right. We put it in his mouth and he never flinched a bit. He goes, that's great and he went on doing what he was doing. The met forfe did not get stick it at all. So I handed one to this so this other woman who was there and she bout lost her mind, was so funny. Sour can really get to you again and and so you know that that might have been one of the reasons why it was challenged until you came around with with Sour. Yeah, so I think what's ours, it's not slurs art for everybody, and I'll I'll be honest about that. Some people just can't get past that tart. Yeah, and Gary Flavor. But, like you said before, I think what you start getting get those heavy fruited so ours, those are the one. I think you can pretty much convince ables any and like those.

Those those are almost like a dessert bear. Yeah, some of them are. Ye, there's at and the best ones we've had is a little bit of a blend of like the most decaite dessert and then sour, Yep, you know, and and being able to brew that. That's got to be really cool, as you know. Yeah, so more to come on that, because I'm sure we're going to be diving into a bunch of those as we go. Now, what brewery is this again? It's from sloop brewing. Okay, where US is that? Whoop is? As I grab the can here, Sloop does not tell me where they're located. Yeah, but I'm assuming they're probably in the New York State area. I've had what. We've gone through festivals before, we've had sloop before. Okay, we go. Hope Will Junction New York, okay, so, and also and Hampton New Hampshire. All right, there we go. So so what I'm thinking this might be, i. A collaboration or something like that. People that are fifty years or older have more money than people that are younger. I agree with that as a rule. Absolutely. And people that are fifty years or older sometimes the smallness of the print on those cans could prevent you from actually reading it. Yes, so, I love the artwork on on all of these can't kiss as ever. Really, they really do. Some of them are kind of, you know, grateful, Dad, stop, but, but, but most of them are really cool. Yeah, but they need Tom they need to get the information out in front, like what the alcohol level is and where the hell they are. Right. So, yeah, I think. I think with marketing, that's probably the best thing to do it. Yes, is what it is. This is that's a good beer. Yeah, but it's good. It really is good, and I'm a fan of slooper and copy this beer is really good. So I one of the things that happens this time of years people start to get back outside the whole deal or sure, and the topic of pig roast come up. I used to raise pigs here at the rans. Yes, you've told me. We had steals, we had boares, we had a whole nine yards, I mean the whole nine yards, and it was a lot of fun. And then it became then I got busy. Yep, and you know that we've talked about this before. them the seals would have their babies at one o'clock in the morning and if you're not there to have them get squished. YEA, so you have to be there all night and then get up and go to work, and I just cut out. So we wound up selling the pigs. But but one of the by products of of all those years we raise hogs here was the beautiful I knew exactly what every ounce of food went into those pics. Sure, and when it came time for a pig roast, I had the best tasting pigs on the planet. So yeah, whole hog. Nothing better than that, Shin. Well, now I gave you that book, you did, and I'm about halfway through that book and it tells the story of this is North Carolina and King Streets and South Carolinas. Right, so we're another another story there. But but this Guy Day they've been doing this the traditional way, with the whole pig, every ounce of everything in there, and I mean needing grinded up to bones or anything right, but everything when all the meat right and it according to him, this is just the way. And then the young kids will come along and say, wow, we need a streamline. That's no, we're not doing that. So wh hog cooking is is so much fun and it would intimidate somebody who had never done it before. Yeah, because you can go out to a private Bush or there's a bunch of them and get a pig, rose pig. Yeah, you can buy him from probably the smallest you'd...

...want to get might be a hundred, a hundred twenty five pounds. Yeah, but you can get a full two hundred and fifty pound market hog, Yep, if you want, which you'll dress out at one hundred and seventy five or so. Right, right. So, anyway, you know, that's just one of those things. So absolutely so. We have a visitor here in the gorillas studio stealing ox town. She's gonna sample, but meekly so, in the in that one is the rice where you go first and you can put the sauce and Yashill on time. Y. You take to take the rice and you put the rice on the plate, you and then you scoop up the oxtail and you put it all over that and extal Gravy, I call it right, which, yes, so it's so good. Yeah, so we've actually been raided here at grill there's has not happened before. I was just kind of cool. What the food's good as and it means that's a good that's a good thing. Absolutely. So, Ya know. So we I've always said this to about whole hog. It's got a different flavor, right. You know, if you have like pork shoulder, you get the shoulder, which is I love pork shoulder. It's delicious. Yeah, but a whole hog wouldn't, because they mix it every all together. Right, you have a blended flavor of all these different kind of meats in that barbecue and it's a unique thing and it's so good. So you have like some of the less fatty, tougher meat portions and then the you know, melt in your mouth fatty portions, all mixed together and it's just it's amazing. One of the things that I've been reading about is and I've done I don't know, I probably Cook Twenty pigs in my life. Sure, sure, whole hog, and one of the things that I guess I did, know that I loved, that I did, was crisping up the skin. And the best thing of so they're talking about doing this this guy. They have this giant restaurants and stuff. Right. So there they have all these fancy cookers. Sure, but when you're out on the ground and you're cooking with just hunks a apple, would did you cut down a you know, a year ago, right, and you crisp that skin any grind dad all up in there too, and I mean you win, I man. So the place in King Street, which I can't wait to actually get you there eventually, the place that we go to, which is it's in my it's in my family line. I think it's a cousin of my dad, and you can buy the whole hall whole Hog Barbecue and they actually cook the cracklings also on the side. So they'll do they'll pick some the skin off, the off the pork of the pig and make it cracklins. Yet so you can buy the barbecue and throw a handful of Cron that. It's the best. That's great. Yeah, so, I mean it's probably a heart attack on a plate, but it's delicious us. Absolutely. Yeah. So the reason I brought that up is that I wanted to tell you about this. Have you heard of Yoder's smokers? By any chance? I have not. I've not. Yoder's smokers is a fairly good sized company. It's an Amish Company, okay, and they make these awesome grills and all kinds of all kinds of different ones, portable, semi portable, and then the trailer version are okay, and a lot of professional competition type cooker guys and Gals have these Yoder smokers. So in my infinite research, because I know you have a lot of money, I wanted one on a trailer. Oh you, and I need to take this thing on the road right exactly. So the Yoder it's called a Cimarron twenty six and it says after years of requests from the competition circuit, we have designed a Simarron trailer to fit those needs. An offset smoker is sleek and lightweight and competition ready. We started with our cimarround model competition card and extended it another whole foot, giving it twenty six inches by sixty six inches. That's twenty four hundred square inches of...

...cooking space. That's all. So you could do a Ho Hog. This pit can cook an entire competition. And the competition is everything right. It's ribs, it's it could be checking, it could be brisket, it could be whatever. And I'm getting to the price. Stainless steel hinges, stay cool latches, which are really important ones, with a little you know, integrated post port, probe port, which you have to have, a pro sure ten gage, stainless steel front shelf, heat management plate, sixteen inch tires and wheel. Okay, seventeen six, whooah, yeah, and plus shipping. That's whole inspect I might go get it, but but that is you see some of these people out there with these awesome competition a grill setups right and they come in there, they have their motor home and they get what are we missing? Yeah, well, let me ask you a question, because you are I've been got to know your order the years. You're pretty good do it yourselfer. Is this something that you could put together on your own? I am not a welder. No, and it takes a welder. Although the point they're popping up all over my my area, there these girls that are made out of propain tanks. Yep, you know, giant. I've seen those. Yeah. or or are the big oil drums? They've turned they've turned it down. Yeah, I think we need to look into that. Absolutely. So, with my research and development and your money, we gotta going on right. I just recently replaced that's beautiful neck cool. I might want to put a picture that on our site. To Y's beautiful. That's beautiful. I just recently replace my throwaway grow. I saw that. Yeah, so that everybody needs to throw away grill when you get into the yeah, real, you know. Yeah, we had a we had a pretty rough wind storm of I think a month or so bad and it not that grill over it. A lot of everything was bent up and I'll jacked up and plus I hadn't cleaned a little while, so I figured it was time. So I got rid of that. I got and I knew once again, as a small it's got this, got two burners on it and I think nothing crazy, but that'll be where you do barbecuelrid right, the right that's going. We're gonna be messy and slather stuff. Or if you just want to do hot dogs and hamburgers real quick or something? Right, I'll use that one, which is fine, I think, because you can't be married to the cleaning thing. No, that's the problem. Yeah, you know, the expressive girls, that the big rules of the pail smoker I have, and Nice truckle girl that I have, the w smoker that I have, I clean those. Yeah, because you love them. Yeah, right, this one. That's great. All right, let's grab another. Bro And, I I knew you want Weld Excel. Yeah, I know you. Well, somebody come in and came in here to the studio and actually stole some of them. And I don't know about you, but when I talk to my wife about anything other than normal, what she would consider to be normal food. Yeah, Nope, not trying that. Yeah, nothing spicy. I don't want anything to do with that. Now, I'm sure she wasn't in here taking it for herself. She probably was taking it for my son in law, who will try it. Yes, who will try anything? Right, that's right. So all good. It's really it's just it's beef. You know, if you think about it, you really just beef. It's just, if done well, very delicious. So I will find out. So I was going to say this for last but I'm we're going to drive into it right now. All right, could. So this is the fifth frame bath bomb. They have a fifth frame as a brewery here roster will not here, but in the rockster New York area they have a series of them called bath bombs, and these are heavy fruited sours. These bath bombs are usually so this one it is...

...a heavy fruited sour with Rainbow Sherbert. Now I now you have my attention. Yes, YEP, cool. So it's at six. Oh, and again, this is on Joseph Avenue in Roster New York. Okay, so it I remember that place used to be like a little bar grill and I this brewery bought that place out and we did the thing. It's beautiful in there now and their food is actually really good too. Well, I need to go that. We will change that at the work that work on that. What? Let's go ahead and get again. It's a six. Oh, okay, all right, not too high. Nope. Yeah, well, that was a six point. No, opening smells really good. What kind of you? Oh, you know what, I forgot to do. What? Because it's fruited. Oh yeah, we got to do that, but will see. We'll see what happens. I'll say, you know whatever, I forget that too. You're supposed to just take it lightly and turn it upside down. Let it shift for a little bit, right, you can already see. Look at this. Yeah, that's like. Look at that. Wow, you gave me. You gave me more than you Oh, I think, I think I'll still be all right. Oh, yeah, there you go. Oh, no, that's you did well. You Got Lucky on this. Did Not sure what I smell here. I'm not really either, but here we go. Yeah, that has notes of pineapple, Tangerine, orange. Yep, it's got all the fruits in there. Yeah, all the citrus fruits. If there's a sour, there's a sourist to it and there's a sweetness to it. That's a real good it's a good beer. I mean more of those. You bring a really good and it's thick. You can't see this on the PODCAST, but as Jim Jim I was talking about, you can see the residue, that it leaves a sediment of what where you want to call it, left on the glass when you drink it. That's how you know you're drinking. The real fruit is sour. It's got to be pulp, right, I think so. Yeah, Yep, that's a really good beer. It looks like well, it looks like it's started out like orange juice and then something darker got put in. Yeah, right, and so it's a cross between orange juice and dark yep, I don't know. It's so different looking. You have now been in this craft beer game for a while, so I'm going to ask you. You're probably going to guess right how much you look for a four pack of these. This one here is probably two four ninety nine. Got It. Twenty five bucks, absolutely correct. Yeah, yeah, that's well, has to do with all of those fruits which are everything's way expensive's now. That's actually be a good point. And they grind it up. I wonder what point they they grind that up and put it in here. And Yeah, it's is it in the fermentation process too? It's got ys are come afterward. I think it's got to be part of the firm, the Asia process, and they much just keep some of that stuff left it left over in there. It. We need to find that. Yeah, but this is this is this is delicious. I would buy this. If I had money, I would buy this. Absolutely. It's very yeah, it's very good. This is what we were I think this is what we were talking about earlier. Yeah, the blend between you know, it's a Shour, but it's really, really good sweetness to it. It's good. Yet. So this is the kind of sour as you mentioned before. If someone said I don't like Sour Beers, yeah, this is the one that together where they would bring an embedd am it now, right, yeah, exactly. Yep, I agree with that. Now I also think that that this type of beer is mainly a spring and summer beer. Yeah, that's a good think, but that's that's a good point. You Start Fighting these beers. They're more readily available during the spring and summer season because that's when you have like like fruiture says are easily right. That's kind of a like a spring summer thing. Yep, well, I've made you wait long enough. All...

Right, here we go. All right, so Matt's going to tell you how to listen to this podcast. You're going to tell you all about a bunch of stuff while I plate up, grill this ox tails. We wait for these lock feels for a while so I'm very excited. As we mentioned earlier, you can get real this on spotify, I heart apple, wherever you get your podcast. Of course you can go to grill this podcastcom or right there as well. You can also see a schedule of where we're going to be on the road. We have an on the road event coming up at the end of the month. will be a long island for another of the New York state brewers fests out there should be a great time. Paul the owned, the Executive Director of the New York State Brewers Association, is heading that. He'll be here on our next girl this so you're gonna you're not going to one on this that also, John Earlab will be with him and I'll general lob is with roar box. We've had him a few times. We visit this place a few times. that his beer spectacular. He's they call him the godfather of craft beer because in this area and the upstate New York area, one of the first people that had a craft brewery around here and he kind of introduced a lot of people to crackt beer. And even though all the craft brewers that are here now who are doing it, they did it because they got advice and some direction and guidance from John Earlab. So he's very well respected in this area and he's a just a nice guy to that's the ultimant. Yeah, compliment, I guess, when your peer, when you are as comfortable as John is with helping everybody else, very goudible. No, well, he's been in the game long enough for it's not going to hurt him at all. Right, so right now it looks really good. You. So I get a picture that was as you talk here. Yes, so I read or I watched a youtube video. I have to be honest with you, okay, on this, and the One lady was a Jamaican lady and she said you cannot make this without butter beans, and so I trusted her. That's why the butter beans are in there. And there is there's twenty ingredients in here. If you're going to make ox tails, it's a unless it's something you do, you know, just in your sleep. I mean you've done it all your life or whatever. Sure it takes all day? Yeah, it really does. Isn't all day cooking. Yeah, it's. They're a tough thing and they get them tender. You got to work at it. So I don't know, looks like it's so, look at that and falling off the fork here. So here we go. MMM MM, you did it, Jim. Now this is why I got to start bringing cameras of the show. If you, if you can see me doing this. I Jim brought a knife and fork for us. I've not grabbed the fort in the knife. I'm just forking on the meet. It's coming right off. That's how you know. That's the secret to a good oxis got to be tender. Yeah, and this is extremely tender. This, this particular ox tail, scared me a little bit because I did get it egg box, but it is. It's pretty tender. Man. You did well here, sir. It was worth it is worth the weight. Now I didn't jerk this. Nope, I could have, and a lot of times you will, if you have oxtails out at Caribbean restaurant or whether it'll be jerk yep tails, which is great too, but and I probably have some that I could send home. What your wife eat this? Or she was like sale, that's HMM. This is amazing. First thing they teach you in radio don't Cho dumb. We violate...

...that every everything looks like it melts. It literally melts in your mouth. So can you, can you just walk us through how you prectice again? All right, so I took the OX tails and I took him out of the package and I soaked them in and water, HMM, a little bit of salt, wash them by hand. Picked each one up, scrubbed it with with my hand, right, washed everything, dumped the water out, make sure I had all the water out. Put in a couple of cups of vinegar. MMM, and that further sanitizes it and whatever I did. Then take a knife and I cut a lot of the fat. Sure you don't want too much, better too much. I mean the whole thing has fat. Yet it's right, but but you don't want too much. And so I took off a fair amount of fat. Now this is three packages, so there's there's a lot of ox tailer and and so then I did this in two sections for a while and then put it together. First of all, all my vegetables. I saw taid sweet onion, purple salad onion and and green onion, and then cut up some Roma tomatoes and then on top of that went green pepper, red pepper, some catchup salt and pepper and some some top secret seasoning right and you know, then I went I can't believe I ran out of this, but you know what Browning sauces I do. Okay, there's there's some of that in here and that's part of what you get, the taste that you're getting here, from Browning sauce. So I introduced that later on. There's also some carrots in here, which I introduced later the Garret ship. The root vegetables I put in about halfway through and then the other stuff about three cores of the way through, and then I put it all together and reduced it down in in the pot and you have to get all of the the hardness out of it. And these are tender. Yep, and the butter beans do go with this very well. Jim, that wait, I gotta take it for myself. You got a minute, man, this is you're not going to have a clap line. Are Not the other park enough watching a toilet. I'm good. Hope you had a hold run, my friend, hold run here. Thank you. Well, I'm you know you. I'm usually pretty nice, but I was. I was ready to give it to you if you did this one wrong with you guys. I one of the things I didn't do that I take heat for him for or from some of my friends, is not peeling the tomatoes. HMM. Now, I have a friend of mine I grow up tomatoes Ad Nauseum out here and I want to be able to just walk up to that garden and grab tomatoes from, you know, the first August all the way through October. Right, right. And so there's nothing better on the outdoor kitchen is always sliced tomatoes with salt and pepper and mayonnaise and just whatever. Right. And I have a friend of mine who yells at me because I don't take the skins off the tomatoes, so I have to blanch them all. Yank to. I did not do that here. I don't mind. I don't know, I don't mind at all. Nope, I think everything you put in here, the butter beans, the carrots and tomatoes all go well with the rice is looking up. The sauce very well. Here. This is a this is a good play. Oxtails. Well, you could probably sell these from a an expert on octave or the consumption there out constructed. Yeah, that would be you. HMM. Has Your wife ever made these. She did. She did this. She will be easy to this easy out lover. And they came out well, yeah,...

...they came out well. These are a little more tender, but she she did a good job that. Hers Were Hers War tender. These are just these are just extremely tender. I cheated a little bit here, doll too, all right, when I started it, I put him on the Pellet Stove, Yep, with Oak, oak pellets and to give it a little smoke flavor. I'm not sure I taste that, but and then I did the whole thing, all the ingredients and everything, and I turned it. I cooked them in a crack pot, pressure cooker, Yep. That's how she did. Pressure cooked it for about twenty minutes, and I think that's part of what Hell, how you get to the end result, because I didn't, you know, I didn't want to get yelled at. Well, these are ridiculously tender. Like they is it melts, you know. Well, I've had the other fine mail here at the ring. I have the extel where you bite into it and it's like in your teeth and you can't see it. That's how you know someone was trying to do something with it. Didn't work out. But this, this, this is fine. I got to put this six of a keep eating. But what's up? A show of you and I'd show in the at. Well, I have twenty pounds colossal king crab legs. Wow, I have a spiral ham and I have an eighteen and a half pound bone in prime rib. Okay, for Easter Sunday, which wows, in straighted four days. Yes, sir. So we're having a little bit of a get together here. Excellent, it's it was actually eighty degrees here at the ranch today. Beautiful Day today. So the rain high. Forty four on Sunday, of course. Now, yeah, we're doing some stuff for Easter. We're not having that many people over our place. We had a little get together this past weekend and I I did something bad, Jim usually, I know, because even not on real there's you, myself and Welch. We like to kind of share photos of what we're doing, what we're making, a kind of yeah, see, we tend pictures of all the photo right, great, but I was so busy I didn't get a chance to. But I I went. I did a little bit. I did I did a brisk on Friday, absolute that brisket came out insane, really insane. I was so, so tender. It was devoured. I did the I did Bacon repersparair Gus, excellent, which is a favorite. The children love it. It's a favorite of the kids now. So I wrapped it, I wrapped it with Bacon, seasoned it, put it up on a little great so it's stood up and cooked it on the smoker. It was fantastic. Gone a sixty seconds. I did the stuffed peppers, the exact one you did here in roll this Hella being helop your peppers. Yep, howled them out, put in the cream cheese, put in the span am, put in a little shredded Cheddar, cheese breath and Bacon, smoked it. Wow, my mom eat like nine of them. Great God. And I did another pork belly just because I went to I don't know if I should save the company. Should I say the company or not? Yeah, sure, I went to palmers actually, because, yeah, I thought you were going to say I went to Costco. No, you win if you went to power, the palmers that the spots radio show to, but I I went to palmers because I couldn't find porkbility work real. It was gone. It was gone at the big box stores. It was gone at the big Waymans and everything else. They didn't have any of them. So I had to go to Palmers and they and they have like four of a murder that for me. So I grabbed them from palmers. Then they had it's Nice hunk of it. Smoked that for about eight or nine hours. Gone. Girl on the Pellet Room. Oh Wow, cool, everything gone. Pork bellies not inexpensive right now? No, it's not. No, I went broke this weekend. If you...

...were, well, you know you're in the League now. Oh my gosh. Well, that's great. Good for you. I'm proud of you. I'm proud of Welch to. He's really coming through. Our Buddy John Welch does the opening for girl listen, and when we we discovered him, when we first discovered him, he was just useless. Hot Dog maybe once in a while, hamburgers, and then we brought him. Now he's insane. He's all in and he's trying to surpass up. He's right into Yep, he's a good music, great guy. Up these ox tails. It's like anything else that you spend a day on. It's always best to consume it right then and there. Yep, but it will go into refrigerator and there are you can eat it another day. Sure, you have to get two or three days out of it, but and generally speaking, I love putting it on just regular white rice. I think it's perfect because it soaks in the flavor. I do cheat a little bit on I do put stick a butter and that right, but you know not roll that. Yeah, well, I'm I'm glad that it came on. Amazing, Jim now, because you did a good job. Okay, I got it. You could. You can actually blow on it. The meat would fall off the blow. So you'll I'll sign you some pictures and you can and you took some and you can. We put them up on grill as podcastcom write. Check that out. Try, try ox tails. I mean there are some people in your family, I'll tell you right now that I'll look at you and go, I ain't eating that. Yes, right, but but it's no different than a real tender steak right with that takes you all day to cook. So that, yeah, you said all the time. I think people there's what I love about you is it could be whatever, you'll try it. You'll taste it first, make sure, because I don't think it really matters what it is. If taste good, you can eat it. Yeah, right, but a lot of people assumes they hear what but par the body comes from or or what animal comes from. That touch of yeah, well, you know, I guess I understand some of that, but some of the weird stuff is some of the best, some of the greatest of the world. Simus clan, all those things, cheap meat and Oh my God, and yeah, I mean we're all kind of oars here. Yeah, whatever. So, anyway, Easter coming up. Yes, sir. So the primary am I'm going to do on a pellet on the pellet groom. Okay, I normally, you know, we normally do the five hundred degrees for four minutes a pound thing and which turns out good, which is always great. But this time I thought I'd like a little smoke on the burn ends, maybe a little bit and whatever. So I'm going to put it right on a great and run a probe in there. I am going to plaster it with whipped butter first, or salt and pepper, and then low and slow until I get to about one hundred and twenty five in the middle, right. And and there's always Antelma, God rest her soul, right. was was the one in our family that wanted her meat well done. Yeah, and and I used to drove me nuts, right, but I would take her peace and I would hold it up to her and I and it's blood red. Right, that's just perfect. What you want? Sure? And I would say to her, you sure you don't want this? No, no, I need it well done. So then I would always have a Saucepan with some au Jew in it. Yep, and I put that right in it, as you and let us sit there for a minute and flip it over and well done. All right, but it had all that juice, as you say. That that's smart. That's actually really good advice for anyone who's listening. Is Don't throw that back of the other or on the grill by itself, because I just have a bone driver. Some...

...meat just dries right out. Yeah, that putting the ADS. Use what you want to do absolutely correct. I cheat on the as you because when I'm doing the primary of there's always some drippings there that I taken. I make you use some of that, but the beef bath. That tones beef base. They have beef based chicken base and Nauju Yep awys use a buck more for some reason I don't know, but that gives you that primary of juice that you want. Yeah, absolutely, so we will have that. My Good Buddy Tim bought me one of those carving knives with a rounded end on this. Sir. That thing is you could cut your hand off with it. I mean it's that sharp. Right, so we'll cut that up. We're doing some crab legs, MMM, and now and then we have a spiral ham which has some maple and brown sugar glaze on it. You got do hand for Youse through and then somebody wanted some vegetables. So last of and then there's always a desert or to or around the ranch here for Easter and we get together and we used to, as a family, go out to one of the country clubs or whatever and do a one of the Brunches, which was always fun nice. Yeah, but I'd rather stay home. Yeah, I really would. Have a nice bonfire'll be forty five degrees on Saturday or on Sunday, so we'll heat it up a little bit. Well, plus it's nice out here at the ranch. Why would you not want to be here? And I love this. I'm with you too, for sometimes your best meals are the ones that you make yourself and they have at home. There are places out there that are fantastic and go to, but sometimes just stay at home with a with your family and cooking some great things on your your grills and whatever you got here is the way to go. There was an oyster recall, oh, from a reef somewhere off Washington state, and some of those oysters actually were shipped to New York. Oh and so if you're into that stuff, I'll get you the information. Put that up. Absolutely it was some kind of fancy disease that you get from a throw up for days or whatever. It's not good. And I'm a I know you like oysters and I do too. Yes, Ye, that, and I don't know why that popped into my head, but for Christmas I had an aunt, that one of my wife's aunts, that would bring oysters and I was the only one to eat them. I went right, yeah, it's great, yeah, I love them. Now do you eat them? Some people eat them Ross, people eat them always deemed, some people eat them fried. Yeah, went down to New Orleans a few times and had oysters benedict for breakfast, Brandon's brandons of New Orleans, and that's just wonderful. So I tried a bunch of times, a duplicated because there's some kind of like rich cracker coating on and whatever, and it was awesome. I came close but never, never quite got to that. But anyway, anything to do with seafood, and not big a fish, though, except for a fish at roar box. That's seven. We had it rebuts of delicious. So anyway. So what do you say? Should we try another beer? I think we should. Yeah, right, we're we're behind. Usually we have three beers in by now. You're right, and we do have a poor out bucket, folks. I mean it's not like we're drinking every ounce of it. Yeah, though, this one's good. Yeah, but I think that bat bomb. We Are Duking a Yon Soo. But yeah, you're right, we do have a poor out bucket to so this one another brewery that I am a big fan of, his resurgence. Yeah, they make great beer. This is their Penia Colada Berry Sour. It's called the twist. It's five point five a TV resurgence is out of Buffalo, New York, right, so not too far from us. And again they make spectacular everything. They're good at what. They were good IPAs. Their stouts are great. Other stars are fantastic. So how much was...

...that one? This one is mid range. Not Twenty five bucks, but not like ten dollars. Okay, we're right around, like seventeen for a four four Bukad this. Okay, this is the sound you know you love right here on gorillas. Yeah, you go. All right, it smells like Pea Colotta. I like Penia Colotta. I do too, I really do. We don't. I don't make them here. I don't know why. Why don't I make him here? Oh, because we make Margarita's here. Do you like coconut? I love coconut, yes, here. I'm the only one of my family that loves because that right. Yeah, coconut is I used to buy coconuts and cut him up and eat two pieces out. I like it. Coconut milk, and yeah, it's all good. Coconut milk makes good adult beverages, absolutely as ye, go ahead and try that. See what you think. We go. It's got a funky smell. Through it. I am getting some of the Penia Colada. Not Bad. It's a sour, but it's not the one that we have from swoop was kind of puckery. This is not ass puckery. There's a little sweetness to this one. Yep It. I get the idea why they're calling it a penut come because you're get to taste it. Yeah, you can taste it. Yep, I wonder. I wonder how you have to get is it all just coconut milk, or can they take a coconut and the meat and grind it up into into liquid? You know, I wonder how. Let you look. I bet you they could. I know, I'll put a lot of places. We'll just pour the milk into it, right, but I'm sure if you wanted to grind it up, you probably could. Yeah, but this, this is in comparison of the beer that we just had. A look at the glass here. It's nothing like that. It's one was extremely thick. That one had like you know when you buy orange juice, yes, as no pulp, medium paup for happy. This one is. Then again, it's there's there is a there is a sweetness to it. It's not not really sweetie, but there's a sweetness to it, but a lot of sour to it also. It's a different smell. Yeah, the smell is unique. Kid. I don't want to say Suntan Lotion. Yeah, that's kind of what I guess. It's not like supposed to beach. There you go like you know. There's more ox tails in there. I'm still I'm filled the bowering this way. HMM, I know he's telling me the truth when he just can't put the plate down and we're doing a radio broadcast. So funny. It's tasty. Are you did really good at these? Well, thank you. This beers. Okay, so question for you. Yep, we got something happening at the end of the month's what's We got going on? Yes, we are leaving this part of New York to go to bellmont race track, Oh wow, which is in Long Island. On Long Island, and the New York State Brewers Association is having a festival. Okay, and is it master and everything just is. No, this is wonderful. It's in person and it's just it's what you want. The craft Bruce Festival long islands on April thirty and it's at the Belmont race track, which is a really cool place, and nar'll be a last one. We went to in Albany. There must have been a hundred and fifty craft block of them area and if you if you can't find what you like there, and it's so much fun because you get to talk to the people to actually make it. Yep. So that's great. Looking forward to that. You can go to think n. Why drink and why? Docom you, sir, think N, why drink and WHYCOM and it'll take you...

...right there where you can get tickets. There's also, let's see, they had you know, this is the Internet on me. May, second and through the fifth is craft brewers conference, which is cool, and then there's on June twenty five New York State Craft brewers festival in Buffalo. Yep, and you and I'll be there. That would also will probably well, we're probably be there with a table doing girl, let's right down and we're hoping for yeah, so we'll work on that. Yep. And then they have something going on to New York State Fair and in August and the first week of September and then there's a November ninth there's a brewerist festival in Syracuse. Yep. So if you're into that stuff and you'd like a special treat, you know you really like to go and yeah, check out some great bruise. They always have good food and it's a lot of cool people to great we talk with and learn things. Great Way to fully immerse yourself into the whole craft your community. If you want to see what Jim just talked about, the schedule of when this is, you can go to think New York treat new yorkcom girl, this podcastcom also we have we have a schedule on there where we're going to be and it tells you that we're going to be there and there's a link to that to get to. Oh, is there? Okay, yeah, probably should have known that out to do some better show prep now. So you're fine. You're fine. But yeah, Yep, we we try to get to these so you can talk to us, you can sample beers, you can try food, you can you can actually see what Jim I look like in real life. That'll I'll be amazing. Well, yeah, it's funny, because it's funny you brought that up, because you know you're handsome and stop whatever stand when I meet people all the time that have listened to us for thirty five years on the radio. Right, they look at me and they go oh, and I'm thinking, okay, well, yeah, most people think I'm six, six, real good looking. Doesn't work out that way. Listen, you are married with children's obviously it did work out for your great yeah, now you put it that way, that's funny. Yeah, no, no, it's fun to see people and it was fun to talk to those people we went to all video. Was a great time. Yeah, and I'm looking forward to being out and about in Long Island and seeing the people there and drinking the beers and trying the food. You got to work in the morning, that right after that too. Don't yes, I do. That's gonna be a rough my radio programs from a hotel on Long Island. Yeah. So, yeah, a good time will be had by all. Yes, sir, as long as the Internet works. I wanted to say too, a couple of things. This this time of year at the ranch here I host some political fundraiser type things and you know, I we don't get into politics much here on girl list, but every once in a while we laugh our heads off. But but I I'm so excited to get out there and get all the grills cleaned up and get everything set up and whatever, and we we can feed two or three hundred people here to ranch a nice, nice am it's great. So we try to try to get back a little bit on that stuff. Absolutely speak that. I so. Are you now in full swing with getting everything set up? I'll side again. Are you still the only thing I don't have set up yet is the TV. Oh, outside, television, and and that I had. It's very froze, freezing sensitive. Yeah, got you. So, and we've had to frosts this week. We have, and so I've been waiting. I'll probably wait another week to put TV out. Okay. The cools also, yeah, the coolers are all fight out and, Matt, they're loaded with beers like you can't imagine.

There's there's some Great Craft Beers and wines and I just bottled straight to the corner this week, which is my apple CIDER, Cherry tart cherry mix. About that? And there's a bottle for you to take home. Thank you, sir. And it's it's drinkable now, but it's better in a year. Right, let us send nobody ever waits a year and I don't care. I have a problem with where to yeah, so me too. And it's dry. Yep. So you know, some people like it, some don't they as it got a kick to it. It's twelve percent, so it don't twelve percent. Yeah, so it's you'll get where you want to go pretty quick. Yeah, if you drink that whole bottle, you have a headache, but then you know you never mind now. I had fun. I waited on this one because I had a couple of them that and I'm not an expert at this. Sure, have you done any year brew yet? Man, I had it out, I have the ingredients out and I was going to do it and then my wife was not ready to meet for me to make a mess and do stuff, so I put it on the back burner. But I'm I'm going to be doing it really soon because I'm excited about doing that. It's so much fun. And this is the one. I set up a new one here and it's cherry, sweet cherry. So I love making fruit wines. So next it'll be in here for a couple weeks and it goes into a secondary fermenter and then I'll probably put it in a cooler area sure out in the barn or whatever for four to six weeks and then we'll will not at it. Yeah, I'm excited about that. We still have one beer left's dood all right, still it, Matt, all was you always try to bring for and we seem to have kind of zeroed in on sours for this. Yeah, that's particularly I you know, I had an idea of getting a couple of stouts, but I don't know, I saw all these hours and lot of them. Yeah, I want to try and some love them, but yeah, next I'm glad you said that. To those. Jim, I don't want anyone to listen to his podcast. And they all they do with drinks hours and we like them all, we do. And I will incorporate different beers, especially with Paul and John. Next week will have different, different beers, not just straight sours. Yeah, we probably want to have a rub boxer because it's probably good. Probably good. I need to be all right. So what's this one? All right, so this is a this is a brewer that I've not had beer from. Me For it's from Westbrook brewing company. It's called Blackberry Blueberry Smash. It's a five point. Oh, it's a sweet and Tart smashup of juicy blackberry and bloop blackberry and blueberry pure's and Sour Ale. Oh cool, so brewed and can by Westbrook ruined company and Mount Pleasant South Carolina. Really, yes, sir. What's to stop by that? That's it, absolutely, that's that's outstanding. So there we go. All right, blackberry blueberry smash smells really good. Does it okay? Good, make sure you get more of this time. Who that came out different than I thought. Look at that. That's good. It's like Ruby red. It's this the first like different? Could there all? They've all been kind of this color right, except for the back bomb. This was got like a little darker color to it. Smells good, though. Oh that's good. That's it's a sour, there's no question about it. But it's not too sour, but it has has a like an IPA taste to it. I get that, Yep, and it does have a it's definitely sour.

It still I think that first one was that the slooper was still really, really sour. Yeah, this what's our, but it's got a hint of sweet to h OK, a little hint of it right. I like it, though. You get get that Barry Taste in it. I Love I love that little barry thing. That's great. That's why I do fruit wines. I love it. The the whole thing was stout. So I've got a right on the edge of making two batches of stout. So we'll more to come on that. Now are you using that Mr Beer thing? Yeah, yeah, I like that, but I'm you know, I don't have the equipment. However, a good friend of mine has a still that he wants to give me, so I need to procure that. So we'll see what's going on with that. But but yeah, I'm going to make to five gallon batches of different stouts, okay, on New England, not Ale, and then a Scott jail. Okay. So I'm exciting. We'll see where we are. That last time I made I made that one batch from Mr Beer when I bought that, I think it was an IPA, and actually came up pretty good. Yeah, it was darker than I thought it was going to be, but it's the taste was good. You know, a lot of craft brewery started out with Mr Beer. Yeah, and and then you graduate. I mean there's all kinds of cool equipment you can go from there, obviously. Right. Yeah, know, a lot of a lot of garage breweries, yea, turned into big brewery. Yep, Yep. It's a fun I love it. It's a fun process. I like this beer. This is okay, that's pretty good. So I think we're at that point in the show where we have to judge. We have to judge these beers. So you know how? You know how this because I think I already know what we're going but I'm going to at will still do the actual process. Okay, here are the beers that we're going to be judging from. First up was sloop brewing with sloop jam fruited Sour, had milk, sugar, Raspberries and Tart Cherries. Yep. Then we had the bath bomb from fifth frame. This was a rainbow srbert bath bomb. This is a heavy fruited sour. Right. There was very thick and as a lot to it. Yea. Then we had other great brewery, resurgence brewery out of Buffalo. They had the it's called the twist. It's a Penia Colota Berry Sour at five point five right. And finally, our friends in South Carolina provided us with the opportunity to drink one of their beers. It is Westbrook brewing company with Blackberry Blueberry Smash. It's a sweet and Tart match smash up of Juicy Blackberry Blueberry pure as and Sour Ale. YEP, already, my friend start with you. Well, there's no question. At the bath bomb is our face. Yeah, that night, hands down, it was a nine. Yeah, up, Yeah, plus, right, it's up there. Yeah. However, the first one we had was was a good beer too. Yeah, and and that that's probably, you know, a seven or so. And that was an excellent beer. Sure too. Sure, and the other two were okay, but they trailed in. Yeah, I think I trailed in behind. Yep, I think I'm with you. Obviously the bath bombs right up there. It's really, really good. Like I said, it's got to be at least a nine. Yeah, and then I probably would go with the first one we had to after that and the other ones, you're kind of they're there. Yeah, there's a good and we wouldn't pour him out. No, no, yeah, at a good judge at a fruit wine competition once told me after he tasted one of my fruit wines. I forget which. What blackberry or something. Yep, he goes. If I didn't pour it out, I liked it, and it doesn't mean it's award winning. I mean if I liked to pour it out. If if I didn't like it, I would have poured it out. Yep, so I guess that's kind of a couple. Yeah, sorry, back door, but yeah, right, that's funny. So what...

I want to do, and I'm going to make this happen. It's hard because, like I said, Jim, fifth frame and more talous don't genuinely sell their beers at any stores. Right, you actually have to go to more Talis and you have to go to fifth frame to get those, to get them. Yeah, I want to get some more of those in my hand because, I'm telling you, when it comes to the heavy fruit, it's ours. It's really close between Frau and more talents and I don't know which one's better. And now, and we are going to really, really good, we're going to have to do a battle of those two beers. I see which one we like better. They'll be fun. Yeah, I'm up for it. That's all. Of course, the for pats like eighty dollars, whatever. It's. Well, you have a couple kids. You good. You Know Radio Money? Yeah, rolls out, rolls down your Wallet Right into the Bank. Sure does. Oh my gosh. Well, don't forget, girl this is available on Iheart and spotify and apple and sounder and pretty much every else, every other place you get your podcast, and we'd be at it. If you check us out. Go to the new website. Grill this podcastcom up and running. There's a contact section there. We've had quite a few people reach out to us. Yeah, you know, some various cool things going on and you know, if you just happen to be a grill company and you want to be the official girl of girl this, we're ready welling enable in full. Girl this podcastcom. Reach out to us, we'll get a hold of you. And another quick reminder that next week Paul the OOne and in general we're going to be with us. So looking for to having them here again. You can find us on facebook, prill this podcastcom. We're on Jim sammoncom. What a little missingcom docom, I don't know. We're everywhere. Grill this exclamation point, sir. Yeah, all right. Well, we'll see you next week for another edition of grilled this. Matthew T WILSON.

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