Grill This!
Grill This!

Episode 64 · 3 months ago

Smoked Cajun Sausage and 5 Onion Soup

ABOUT THIS EPISODE

The boys barely hold it together on this episode of Grill This! Jim makes his famous 5 Onion Soup and pairs it with a smoked cajun sausage topped with sauerkraut! Matt Brings in 4 new Beers to go with the meal. And, for the first time, Jim and Matt totally lose it and can't stop laughing.. Listen to find out why!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongues, your aprons, and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. You know what he said right there? Is is real if you're not out there pounding it at least once a week. And I know we're all busy, right, but there's no excuse grist get rib, roasts, chicken, I mean's a pork, chops, unstuffed fish. Come. You gotta do it at least once a week, and you have to. You have to invest in in some grills. Every man that does grilling, every woman that does grilling, needs at least five grills. Hello, everybody, welcome to grill this. Jim sam not along with a great Matthew T. Wilson. Who what are you up to? Now? You're you got five grills? Right? I think I have five. I think I scored another one. Well now okay, now this is how things roll here at the Salmon Ranch. I don't know half of what goes on here. I mean sometimes I come here as people I don't even know and if they get past the security, that's you know, all of a sudden, out back of the outdoor kitchen, I was out there getting another propane tanker, doing something and I looked over and there's one of those little Joe grills, the little version you know, maybe I don't know, twelve thirteen inches and with a little smoke stack. I never I don't know where it came from. It was used, and I went over to look at it, and it needed you know, it's a little rough, needed cleaning whatever. I haven't got to it yet, but that's my new barbecue mop grill rib that should be your trouble with you, and it's charcoal, so I win, right, I don't have one of those, you know, I'm going to a build game soon when I could use that. Are you really can use a small little grille help your you know where it's like between your house and and Bill Stadium is like right here? Yeah right, yeah, So yeah, if the kids in the Diana see me, just like, yeah, that's what they know you. You can't be missed now now that something like that might show up at this roast, got a six skin, right, buddy. Of course we'll get into that we'll talk about that roast. We have a big show plan for yes, we do. Before you get into the beers. The uh, what we're having today is a Cajun style smoked sausage on Costanzo rolls, which are the some of the finest roles on the planet. Uh. And sour crowd Now, I make I throw a little butter my soler crowded. I throw a little bit of pepper in there, you know, kind of jack it up a little bit. So as soon as I walk, I started salivating immediately. It so more to coming at. And I'm not gonna tell you yet, but there's a special I made something this week and there's a little left over. You win, buddy, and so we'll we'll inade you know. I can excited when you do that. And our goal is to get people to listen to this podcast all the way to the end because that's when we get paid. So they have to wait till the end to find out what deck culinary. You've been doing this for a while. It hasn't worked very well, uh, And so we have lots of things going out. First of all, though, we need to recognize are great sponsors Tipsy Light Company. Now I know what I'm doing with this. I'm I'm buying tent of these things and I'm giving them out for Christmas and people will open them and they'll look give me a little flash night. But it's it's the It's the coolest thing for your grill. Have you ever been out there and cutting a steak and it's dark or even dust right and you can't you can't see. This thing is the clamps onto your sever in a grill. It also has a little stand so it can stand, and it's an LED light is so bright you can't believe it. Absolutely Tipsy Light company, of course, Tipsy lights dot com. You know a friend of mine, uh that I work with had issues in the basement. The power went out and I had given him a Tipsy light put it right in his heart. It is a hat. Now these are available pretty much everywhere. You can get him at Amazon, you can get him at Walmart. I think I hate to send you to Walmart, but whatever. Or you can go to the website at Tipsy lights dot com and I think there's probably a list of where you can find Then they're only like ten twelve bucks or something like that. They're wonderful We also have a link to it on Griller's podcast. And of course now I'm gonna just turn this over because you you nailed it out of the park. Oh man, so send us see senne Ce Sea Foods LLC. One of the one of the great sponsors here in Griller's podcast. They sent us a package of fish, some salmon, some amazing salmon, hopper salmon. Man. So I know that you did a...

...sweet potato cross on it when you did it, and I was using the smokers, so I was like, you know what, let me see what I can do with smoking this. So I smoked it. Oh my god, it's right until about one in the middle. Okay, that's that's about right. And then I made my own like uh like sour cream chive type cream sauce for it. It was so good. Girls like the girls ate it up. They killed it for you. It was if you if you follow me on Facebook at Radio Matt Wilson, there's pictures there you could see how pink that salmon. It was the perfect color. Gym so cool with with salmon or you know lots of other seafish seafish sea food you can you know it's sushi. Yeah, so it doesn't really it's not only important that right to vulcanized in the middle. No, perfect exactly how it was it was. It wasn't dried out, it was it was still kind of moist, it wasn't raw. It was good. And the cool thing, folks, you can have Senna see is in uh there in Washington State. But um um Senna and her husband, Rich Wheeler, they go out into the Alaskan Watering Sea right and and the and the Copper River, and they they fished this stuff and they bring it back to their factory and they process deep freeze it right away, send it right to your exactly. It doesn't fressure, doesn't get freshure. So you can go to sennas See dot com. That's s E and a s E a dot com Senna See dot com and they have all kinds of stuff crab and you know, I got a very sad crab story to tell you. However, um they have it, and they have all kinds of seafood and they'll ship it right to your door. It's so great. And Rich and Sina Wheeler, they're both fantastic. Hopefully we get there with the show again soon. Yeah, yeah, yeah, we want to talk to Rich. We certainly Sona, I think it's Sena was was She's awesome, wonder she was wonderful. Uh, and then she reminded us that, yeah, Rich might be a little more colorful. Yeah, so that's what we want here. Yeah. And of course rounding out to think, first of all, an honorable mention out to Komodo Joke Grills, Stramming Girls and finest girls in the world. Uh. And the New York State Craft Brewers Association. Thank New York Drinking. Come on, you know we love those guys, we do and try to go to all. When's the next November November twenty you know we said that ready for next time? You know, I was speaking of that. I have to apologize to you officially on the Grill List for the last episode when I refer to you as a rodent. Fine, you know, I lost my mind because my other radio partner, he just pisses me so much, you know, and I'm always referring to him as a rodent, and it just I had a mind. So the next day I sent you a text I don't think you real life? Yes you did? You know? There was no I didn't. I didn't bother at all. But thanks to UH all of our sponsors here of gorillas and and the next one sponsors absolutely that we need to sign up. Speaking of one hundred and fifty sponsors, that you have some like crazy anniversaries coming up. Yeah, um My, the radio station that I've been on uh for thirty three years. In December, UH is celebrating a one hundred year anniversary. That's a long time. It's a long time. It's a long time. And it's news radio WAMM eleven eight. If you want to go news radio wammleven eight dot com. It's an I heeart station. I've been in there before you Uh. And and our shows on Saturday morning from six to ten and Sundays nine to eleven. And UH, the production guys, Joel Monico is wonderful news sound and Joe is doing these hundred year podcasts. Was interviewing a lot of the personalities from the years gone by, and UH, you know it was it was a couple of weeks ago. It was my turn. And so tomorrow on Why I Love dot com is the interview uh. And and what I'm interested in is seeing how much made it to the chopping room for you, right, So it'll be a lot of fun. And then on Sunday is an episode of the Homey Para Clinic radio program from Yeah Wow, so that ought to be a who to listen to that high school? Yeah yeah, that was before you were on the aircraft carc win. Oh my g uh So anyway, um that I'll be fun. They've interviewed some great world renowned personalities that had a lot to do with w h AM. I've heard it's eventually produced it at NAU And...

...then you got kicked upstairs and then you why did you bring that up? Oh? You know I'm not doing that. You killed me, all right, so now I'm depressed. What are we drinking? All right? Well, I will make you happy because what's one of your favorite breweries around? Big time? Guess where I was? More? Tellis now I have to admit I cheated because you you're a social media I am What's I just sent it right to you. So so we're not going to start there because because I want to, I want to make sure you just like you want. However, my wife went on on a pub crawl. Uh this past weekend. I started at Eli Fish, the What Hops Vessel which I'll talk about later. But she one of the breweries that she went to, she had a pumpkins stout and she said it was good. Really. I said, Okay, we're in Search, We're we're trying, all right, so we're going to start there. Okay, that sounds really good. I thought I saw her crawling down the street. Oh no, that's a pub crawl. Isn't actually crawling. It's going from one pub to another and sometimes you end up. So this actually is a place that I have not been to you. It's Dublin Corners Farm Brewery in Lynnwood, New York. It's in Livingston County, so it's it's not far from here. It's they say it's Livingston County's oldest brewery. Uh. And this is just called the pumpkin Stout now because this was port and can as a crawler right there. There's not a ton of information on unfortunately, but we just know that this is their pumpkin stout that they say. Okay, so they right on the top of it with a pen magic market exactly, pump Do we know what the alcohol is? I think it was like six points something. Not I I wasn't I wasn't there, so I didn't get So here we go. Here we it's a pretty big canty by the way, pump Yeah, how many olns? Is that like thirty two or something. It's like, yeah, you can't finish it all? And before oh don't don't you say that, buddy? Have you last year? Mine? Completely? Actually I know better than that. Yeah, we've we've proven that we quarter kegs are. Now that'd be institutional stuff. We want to so what do we have here? We have looks like coffee almost. It's it's a stout and I'm smelling some nut, some you know smell. You could smell the spice, the spice from the pumpkin. I know, I'm here, we go. I taste cloth, I do um a lot of pumpkin though, No, that's just a spice that you would when you think of pumpkin spice, not the pumpkin, but the spice of pumpkin spice. I taste and then I can stout. Yeah, you know, I don't just like this is this is not a bad beer in the inswer to full disclosure, Um, we're still stear changing. That's that's the truth. Negatively, it's good beer is a good beer, but what what somebody would have to put into a pumpkin pumpkin stout would be pumpkin. It's got to be pumpkin, Yeah, you would. I on the stand page. I'm not. I don't nothing against anyone who likes to pumpkin spice everything. I just when it comes to craft beer not, I have not found what I really like yet. Let me just say that this is thirty two ounces. We could we could have poured now follow me. They sell cans of that pumpkin pie mix the pumpkin in the can. Yeah, or you can do your own. But you know ad nausea, right, right, So you pour that in the blender, that beer in the blend, and you pour a can and that stuff in here, you put the lid on your blend. It's good. We might have to try that here, do it ourselves, yeah, because because that might be the holy grail of pumpkin airs. I was hoping to find that at more Talis. What I found you wait till you taste it. It's amazing. But I didn't didn't have a pumpkin one going, so well, uh, maybe they know something that everybody else does. We already do. No, I do, remember though, one of those festivals we went to I don't know where it was, and I remember it was Buffalo, but no, you know, we would interview the guys that are only companies in the head burrows or whatever, and some of the looks we got when we asked, you make a pumpkin air, we're just teasing people. I don't dislike this. No, if this is this is a drinkable beer. It's just that if you're looking for the greatest pumpkin beer around, I don't know if we've crossed that...

...are to come mhm. But it's good, it's cold, it's you know, you know what. This would go good with salmon ranch, cherry bourbon, barbecue saus Oh my goodness, I hear that that possibly may be available and the salmon ranch trail dust rub. We uh. We have been the last few months in uncharted territory, Yes we have, because we've been going through this whole process of making these and bringing them to a supermarket shelf. And it's been a lot of fun process, very interesting. A lot of people get bogged down in the label, and a lot of people get bogged down into this and that, and some people get bogged down in they Oh, I ran out of money and you know, but hopefully we will have both of these products on the shelves at least in a few places by Thanksgiving. Now that's pretty ambitious. I get it is a less than a month away. But now not, let me ask you a question because I've been holding you know, I've been holding off. You know, I've been holding off. Can I show the label yet or now? Um, we're because we're not done yet. We're close, but I'll tell you you'll be the second after my wife. You'll be the second all I make because you know I'm a post it everywhere. Yeah, I know, and I do appreciate that we're not a done yet. Um, but we'll see. Yeah, are people gonna be able to buy this and grill this podcast dot com? Yes exactly, and you'll be able to. And now the whole thing is, uh, we gotta put together a holiday pack of one of each and you know for sign picture of Matt Wilson or whatever, and you know, free shipping or whatever. I don't know. We'll work it out. But you know, everybody has these great on our team. They all have great ideas. But you know, so far, nobody says Okay, here's the box we can use. Okay, here's the post. Okay, fire it up. So we're working on ideas. Are one thing actually happens another, but we're we got this far. We have both products that were developed. Now when we're on the road, will we perhaps have some of this stuff with us as so, so not only will you be able to enjoy like the fine beers and foods that we are enjoying at the festivals, you might people to pick up this right by visiting us. Absolutely, I love it. Both of these products will will most likely be around ten bucks apiece. Um, A lot went into this. There's a ton of cherries and there's fifty pounds of cherries in each batch of that stuff. Now we enjoy craft beers. Would I be off the charts by saying this is probably a craft sauce? It is? Absolutely? Yeah, Yeah, we win. But so you know, the goal is to uh you know, sell it across the country and you and I can retire and and uh you know buy out two or three of the local breweries just hired the people to run it. We can go in their need for free. You know what. I like that, I love that and drink oh my gosh. All right, so um, before we get too far into um, you know, I know we have these sausages, smoked sausage. I'm dying for him, but um, I think i'd like to give you your surprise first. I'm not gonna say noa I had. I'm I'm excited now. Two nights ago and I love making this. I made five onion soup. Oh my god, two whites, two purples to vidalia uh to uh yellow um green green onion, all chopped in a shallot and you stick a butter in there. You cook them down own uh salt, little pepper. Uh. I use chicken broth to for the main base of it, and then we switch over to beef bas and then man, it was just like I'm constantly amazed. Now I just described eight onions. I mean my had to add it up and it was mounded out of the pan, but it cooks down into the it's so good. So you tell the people where they can get this podcast. And I'm going to deliver that French onion soup. Five onion soup from the salmon ranch right now. Last time you made that, I think I drink it like it was like the antadote, so it was. It was really good, so I'm looking forward to it. By the way, Grilled this Podcast dot com you can find all of our stuff. So I'm gonna mention a bunch of other places that you can go, but just go to grow this Podcast dot com. Everything that you need is right there. But you can find the podcast on my Heart, Spotify, Apple, Google, wherever you...

...get your podcasts. We're there. Also, the seven Ranch Kawoe cooking show is available on YouTube, so you can see that if you've missed that, you can see some of the stuff. I'm good, God, I'm looking at this cheese covered ridiculousness right now. But uh yeah, so and also as well, uh you want to go to our website because you'll see where we're going, what what dates are events are like, Like we're talking about I think on the nineteenth we are going to be in Syracuse for the New York State Craft Boards Association Festival. You can join us. There should be a good time. Also, you can follow us on Facebook. We do on Facebook page. It's that girl. Those podcasts right on Facebook. All the pictures that we do and things they're posted there. And even if we're not there, in person like Jim and I sometimes can't make it. We sometimes have a representative who takes pictures of other other events so you can still see what's going on up and around New York State. We never thought we would get to the point where we have executive assistance, but we do. Yeah, well, we're not doing bad. We're not doing bad. So what do you think of that? Well, I'm taking the picture of it first, because this looks insane. So five onion soup in the ranch kitchen takes about three hours to make, uh, And then what I do is I have to sample it through and there's a lot of extra beef baste that goes into it. It's got to be just right. This looks insane, It's it's pretty. I'm going ahead. Careful, it's hot though, I'm okay, And don't worry about that keyboard in front of you are too funny m M. So it's so good. So I, oh, I take and I gotta be honest about this. You you go out. I hate to say this, but I didn't have, uh, the right bread for the top of this. So I went out, in my rare appearances, I went to Walmart and they have these French breads that they bake every day, and they were for ten years. Now they're on So I bought one of those uncut because I like to cut them like an inch plus. And then you butter them, and you you put them in the oven on low and just let him crisp upp a little bit, and then you spoon in your onions to the bottom and then you fill it up with liquid, put that bread on top, and then smother it over the cheddar cheese. That's really good. I love cooking that. And I have I have one family member that almost forbids me from cooking onions in the house and unfortunately of my life so or fifty five no matter how you look at it. But and she doesn't need it, but the rest of the family does. And we wiped We've wiped it clean. And I thought, you know, I gotta save a little bit of this for my little buddy, Matthew, you know, is gonna be upset about this, you know when I apologize. You know what, though I might be able to scrape enough out of that pan to sun one hometown, she would she she would have her favorite kind of soup onion basedup. Is it really okay, all right, Yeah, I'll think we'll work that out. This is really good. And the cool thing too, is today is like a one of those cold, rainy days, you know what I'm saying, And it's it's perfect for a day like thank you he saw me making a mess with myself over here. It's it's perfect for days like this, or it's like just raining and just dreary outside. Feel better, yeah, just warm inside. It's really good. This is soup time of the year. I'll do maybe some seafood soup now, kaking soup, you know that all that? What about oxtail? You know oxtail can be on the on the day again. Yeah, you did a good job with that last time. By the way, it was, it was you know, I worry about those recipes that I haven't done much of. That was my second or third time doing ox else even you want to admit, that was pretty tender, pretty perfect. It was. Yeah, I mean you cooked a bet Jesus, right, I mean, you really do. And it it winds up being so good with that greevy and then on rice or now do you do you ever have it on other stuff like grits or anything? Or no? I would though, I certainly would, but I usually have it with rice. I think I've almost always had it with rice. But I think it would go grit and grits, right, I think that would be fine. Now, for the past six months, I promised you a brisket, which I have not to let you know I'm working on that. Listen, I'll tell you what. If you work on the brisket, I'll bring you some more pork belly. Yeah, I wonder what the because you have a bottle there from the test batch of the trail dost rub here uh and if you wanted to try that on your next pork belly and let me know what you think of it. I think I've told you many times. The base coat on the pork belly that so far the recent one since since we've been doing the podcast, I I've used that saved right,...

...showed us as my base coat that I will put something else on, like give it a little sweetness or whatever. But that's my base coat all the time. And you've had it now. It comes out pretty good. It's it's a darn, it's pretty good. Now there's the people in the country don't know how to cook pork belly or even what they are. Maybe they listen to a farm show when the prices and they're talking about the price of pork belly, but that's bacon, right basically, So it's you can you can mess it up so easy. So anyway, that's that's so there's a trade off. I'll do a pork belly if you do a brisket. All right, we got that. You got that. I did have a couple of somebody sent me an email somehow they bypassed the grill this podcast dot com, and I don't know how that happens, but um, there were there's these pet masters out there all over the place, and it's it's funny how these guys that win these barbecue competitions, they all have a different recipe for cooking a breast, and and so who do you believe whatever, But there are five things and I think we've covered this before, but I'll just stick this out here again. Sure, there's five things that you can make a mistake on your brisket and not knowing your best smoking temperature. And that's the number one, because you know, you take these big giant rigs that uh some of these guys have and and their temperature might be to right for us little guys, you know, two tens to not allowing enough time. That's why I haven't served you up a brisket lately. It takes, it takes, it takes twenty four hours to plan that it's a long process. Uh, not allowing enough time to rest. Now that we rested one four hours and it was the best and in my life, better than any restaurant life that it was. It was that insanely good, right, it really was, even I'm an exaggerate. Number four would be not being consistent. Um, you know, I was reading this article of this guy that had he's a caterer guy, and he's catering this barbecue thing and he's making fifteen biscuits. Now what he does is he trims him different too. He trims the corners so they're almost round, and he rubs them down. Now that's my next brisket. I'm going to change up on that. But if you wanted to come out the same, you got to do with this same right. Uh. Now, I don't know when you let it rust four hours in order to do that one again. Uh. And not using your best rub for your for your deals. Yeah, yeah, the rub. The rub is important. The rusting is important. I think a lot of people freak out, even even Mr Welch when he first started doing it. That stall always freaks everyone absolutely, and it's to me, you wonder, well, see it's been an hour, right exactly? You know what do I do? Gotta And then on one of those he was cooking, his wife went up and said, this is dumb, and she cut it in half. You can't do that. That might show up at the roaster. I would have institutionalized her. If she john handled it better than I thought. I would have been upset. It's just a guy with no vices. Come on, you know how that is. Anyway. Yeah, so I'm thirsty and and uh, all right, I guess I'll bring pumpkified. So I'll bring it one of the fun ones for you. Okay, Oh I love this part. You know, I don't know, Matt is um is really good. I did read about this this beer that's a chocolate chip cookie stout, and I wish I had it in front of me. Um, maybe I can dig it up here before we're done. It's from stone Yard. I think it's a Dobella's chocolate chip cookie stout. That's right. It's a combination of them in stone Yard, that's right. Yeah, okay, And I saw that and I was immediately intrigued. I was watching them crumble up the cookies and poured in a beer van. It's probe. Yeah, So we gotta get ourselves, you know, to make some good beers. So we have to get our hands on that. I will. I'm on it. I'm on it. So I luckily had a chance to um visit more Talus this weekend and I had a good conversation with some of those guys. As we mentioned before, they're at Richmond's now downtown already, uh, the old Richmond's on St. Paul, I think it is. They're already there. They're they're working on opening another place at the Public Market. Ah yeah, yeah, that's cool. Ye. And I think we talked to Paul when we saw him at the festival. Yeah. And they're also starting a delivery service, Jim, that is that's amazing. I've never thought they would do that ever. Yeah, in New York States, somehow is allowing that. And and that's wonderful because you you get it delivered right to your house. Because more Talis is one of those deals to get. Yeah, you gotta oh there, and and it doesn't the kind you like isn't going to...

...be around me. Yeah, they're still when I went there that I tried that chocolate stout whenever I had, which is insane. It was it was a small stout and it was insane. It was gone. I couldn't even buy it. That was like the last sample. I was like, well we don't. We sold out of it. Okay, so you go right to your computer, you order it up and they deliver it. Right. Yeah, that's a win right there. So the first one up, there's a second one. I'm interesting because I didn't try the second one yet. This one I tried already. The second one I have not tried, so I'm looking forward to trying that. But this is a strawberry, BlackBerry, marshmallow, walnut maple. Oh my god, that is so cool. Um. Yes, yeah, I'm stunned. Yes, it is seven alcohol, so it's a little higher. Uh. You already know how Mortel spears pours, so it's gonna pour it. Yeah. Oh this is just oh man. Yeah, see what I secretly do. I have one that's bigger and I hope he said, he doesn't know that it's a bigger glass, and he gives me more. So here we go. That's so funny. One more time. Raspberry, BlackBerry, strawberry, marshmallow, walnut, and maple. So oh now he took and rolled that can so it evenly. Just oh my gosh, wow, that's uh like a purple color. That's like their flagship color. But this one's a little darker. Some of the thickets came in mind, Oh my god, let me pour you some of the thickes in there. Have you have you tasted this one yet? I think I may not have. I mean a different one when I was there. Thank you? Oh yeah, look at that. When you smell this, it's like it's like heaven. Everything comes out of this. It's just every fruit and sweet did you ever thought of all? Right, here we go. Mm hmm, that's nuts. It is really really good. What's the what's the numbers on this one? Uh? This one was about a four pack? Okay in the alcohol seven point Oh yeah, that is really really good. And as you can see, there's obviously the stuff on the side of the glass. So yeah, it leaves a sediment. Yeah, that's a wonderful beer it is. That's a cool company. They do it right. They gotta dial in. And these are more expensive, there's no question about that. It's it's a good way to ye. So would you buy this beer? Yeah? And if I had your money, I'd buy two. Um, let's just in from the research and development company. All right, Uh, Debella's Chocolate Chip Cookie Three Heads Brewing? Is it? Three Heads? You're right? It's an event by Three Heads Brewing and Debella's subs uh and uh. They got together and came together for a limited edition Debella's Chocolate Chip Cookie Stout. They took a traditional stout and throwing as many fresh baked Devella cookies as possible to create an exceptional beer full of chocolate cookie flavor. And Debella cookies are famous for now that's cool. Yeah, we need to get the three heads and and uh and check that one out. So anyway, this is a really good beer. Yeah. I like that. So hunger pains or what do you? What do you think of? What do you think of? That? Super here? I'm not done with it yet. All right now at the talk, I might I might be able to. I think I can put together at least one more of those. Um, I'll put it in a container and you can take it home. But and I'll give you all the ingredients and all she needs to do is put it together and put it in the brother. All Right, we can do that because I know your your wife who was the executive assistant, Grill liss Um. You know she deserves special treatment. She was out doing some work for us this weekend. Actually, okay, the good so, UM, I have some sad news. Um, and i'd like to you know, I actually get ahold of rich and and seeing a wheeler from Senna see to maybe talk about this, um, maybe we can get that together. For next week, Alaska will cancel the upcoming winter crab season in the Bering Sea for the first time, and and bar fishers from catching king crabs in the Bristol Bay for the second consecutive year because of a sharp decline in estimated...

...population. Now, this week's announcements by the Alaska Department of Fishing Game deal a severe blow to fishers and make a living off the crash um. You know what do you call that show? There? Catch? Yeah. They also bring back to the forefront questions about the role of climate Chaine. Okay, I'm not going there. A number of juvenile crabs was at a record high just a few years ago, before some of the snow crabs mysteriously disappeared ahead of last season. Now, in my world, the whole populations don't just disappear. That sounds odd. They moved maybe, or maybe they went to the I don't know, but but Alaska's kind of where they've been. You know. It's just it's just odd. He's looking at the beer. If you're listening. He actually shared more of it with me. I'm got excited about it. Alaskan officials said they had consulted carefully with the stakeholders before canceling the season. Well, but that's not the present, um. They said they were aware of the impact and the closures. I'm sure you know stuff. Life's hard. It's harder if you're stupid. Um. These are truly unprecedented and troubling times for Alaska's iconic crab fisheries. Um local crab harvesters in a statement, second and third generation crab fishing families will go out of business through the lack of meaningful protections by decision makers to help crab stocks recover. That's a shame. Huh. That sucks Alaska king crab or Alaska crab fishing industry. That's a lot of I had only a hundred million in I think, I ate, I think we ate that here we do. Uh, this is a time in forever that I don't have any crab here. Yeah, you almost went to the moon price wise, right. I had a jar of it for the I bought that pre shredded the real crab. But it was that jar of appreciate a real crab that was like, well, you can make crab cakes with that. There's a lot you can do. I use that to the stuff my peppers. Oh okay, all right, But for reasons that are still not entirely clear, the population appears to have crashed. The federal government now designates snow crabs as overfished. The stock of some red kin crabs, the largest of the commercially harvested crabs in size, is considered below the target level by the n O a A and some waters. Last year, Alaska closed crab kin crab season for the first time since So at least you know they're they're on it. And I just don't understand how a whole population disappears. Maybe it just goes to a different place. I don't know. I have no idea. I know, I don't. I'm just weird that Alaska's where they have been, so just weird for them is to be not there anymore. Now I know this. The statement that I'm going to make right now is just dumb. It's pure dumb, right, especially after we've had some wonderful beer. Um, Now here's the deal. If we can we can see the eye of a fly from a satellite, all right, so why can't we find a crab clan or whatever you call it from a satellite? Right? That's that's a question I can't answer. I have no idea how deep down that is. Like when you're watching the Deadliest Catch, it doesn't seem like it's down all that fire. No, they I know, they throw it down those little uh I don't what you call those things pods. Thank you that they throwing those pods. And then they let him sit for a while and they come back out and they scoop them up, and you're right, I know that it's it's kind of because they have the machines that kind of you to travel it back up. But it's not like I guess it wouldn't be like extremely extremely deep. I don't think. I don't know, but those waters. About to ask Rich that that's a good person to talk to about. I want to. I want to ask Rich Wheeler from sin to see, Uh, Rich, you do realize that fishing is the most dangerous thing in the planet, right, I mean, there's no other job that's any higher than fishing. That's true. Farming is like right there too whatever, But fisherman, yeah, they you know, you go off the boat, you're done, Especially in those murky, choppy, cold waters. No one's kittting. It's pretty much. It's sober. It's too funny. All right. You ready to eat? Yes? Okay, uh you do. You're doing well. As I discussed earlier, Grill This podcast is where you go to get all the stuff that you need for grilled This. We're on Facebook, We're on Instagram, we're everywhere on YouTube. You can find the Sandwich Copic cooking show that's there as well. Follow New York Drink New York also to see some of the other events that they will be whole throughout the year, and even some mentioned...

...for next year already. Jim and I try to go to as much as those as possible. You can meet and say hi to Jim, you can get on the podcast, and as Jim mentioned, you might be able to get yourself a jar of Santa Wrench cherry bourbon barbecue sauce and also trailed dust that might be available to you very soon at one of our next gatherings and what our next functions. So if you want to, you've heard us talk about it on the Santa Wrench Carter Cooking Show, you heard us talk about it here on the podcast, So why don't you try it for yourself to see if you like it. It is a craft sauce. You will not taste anything like this. The very first time I had it, I just dip bread in it and just ate it like just like that because it's that good. So I think that you will love it. Give it a shot. Um, we'll have it available on Grillers podcast dot com, We'll have it available at some stores, and we will always bring it with us when we're on the road. Can you just say that all again? Please? I can't. Yeah. Wait, that's a lot of all right. So this is a saturins z A T A R A I n s. I don't know how you say that. It's a big brand obviously, and it is a Cajun style smoked sausage. Now, I do believe this has some uh some heat to it, which I like, which, yeah, what you like? And uh should I read the cholesterol and all that or no, you know what, we don't need you don't need to know that, all right? You know this is yeah, this is too funny. That's the big sausage it is. Yeah, he Jim's already having in man, that's wonderful, is there? Yeah? Okay, no, not much, but this role, this role feel is good already. You might even need another room, another napkin there. M hmm, little sour cry m hmm. Well, mustard. What's your favorite condiment? If when you get a chance, there's no problem, you can go back and edit this breakout later. That's a good question. So on sandwiches, like a horse redder sauce is like my favorite thing. I love horse rad sauce on like a sausage. It's probably mustard or like a spicy type catchup hot sauce. Yeah, I love hot sauce on everything everything. One of the hot sauces they have around here that I buy all the time is Bill Gray's Hot Sauce. Oh my gosh, that's awesome. And and Bill Gray's Restaurants a chain around here, like fourteen of them, and food is awesome. And and these folks make their hot sauce upmarket, their meat sauce you're talking about. That's some really good stuff. Those are some of my favorite days working for UH producing your show on eight because when we were all in studious pre COVID obviously, and we Bill Grays is one of the proud sponsors of the program. And man, that nine o'clock time hit and that food would show up and it would just be like vultures coming in. It was great. M what do you think of this? This is really good this sausage. I like the sauces itself. It's it's not but it's got a lot of flavor to it. It's got a lot of flavor to it's fairly heavily smoked. There's a lot of spoken gets to it, and there's you can chach the cage in spice, which right, it's not it's not really hot. I was hoping it was a little hotternness, but whatever, you know, it'll it'll help me better tomorrow. So m hm, actually, f what spicy food is? It tastes good going in sometimes it's rough coming out while we're on it. Yeah, absolutely, And and onions do special things to you looking forward to that. This is really good. This is this is extremely good. This role is perfect. It's perfect. The sour crouck can be wet. I can dampen that role. This role holds all the moisture perfectly. Yeah, there's nothing worse than a role that disintegrates itself, you know. Mm hmmmm mm hm hmmm. Well, I had some great soup and this and this sausage. I'm I'm in heaven. Normally I spend a lot of time with whatever I'm making. You know, it's good today. This morning, I had an appointment at eight o'clock. I had an appointment at ten o'clock. I did a doctor's appointment at three o'clock. When I slid right in...

...with thirty minutes to spare, and you still knocked it out of the park. Well, but you know, I always trying to make a little extra son home with you. But I didn't get that I'll be be the enemy of Carrie. But I might be able to scoop up some some of that. If I bring the soup, Pope should be fine. Just a big sausage too giant. There's a giant sausage and I'm already almost done with it. Well, you have never been the type of person that gave up on a little bit of food. No, I mean at all, No, No, I eat very well, that's real quick if if you don't mind, I just want to mention this real quick. So as I was disgusting, Carrie was able to visit Eli Fish Brewing this past weekend. They had their Wet Hop Festival. Um, it was pretty much what this is is most of the time when you make craft beer, it's like processed, dried, frozen hots when they make the beer. So what hop is freshly picked and brewed that same day, so they pick it and they brew it immediately, so it's as fresh as beer can get when you do what hopped. So they had some of their best wet hot beers on display at this festival Eli Fish Brewing in Batavia, so Carrie was able to partake in that and she got some great pictures that will be available on Real This podcast dot com Excellent exclusively. I think we might have to get our families together there that. Yeah, absolutely, I love it. They're absolutely. Food is good too, and it's it's uh, I don't want to say rare, but it's a good thing when they when the food is almost as good as the right I'm with you on that. Yep. Yeah, definitely we'll have to we'll have to arrange that sometime. Yeah. Now, I I don't know about you on how you feel about uh fishy fish. I mean as in trout, um lake trout or whatever. Diana and I stopped by the uh there's a fish hatchery new York state sponsored fish hatchery. There's a bunch of them in New York, but this is a pretty big one. It's in Caledonia, and I and I go there once in a while if I'm in between appointments or something, I'll pull in there and get some paperwork done. And every once in a while, the giant trucks they're sucking the fish up and and I know they're taking them to a lake somewhere. It's fascinating to watch that. Now, do you like trout and other kinds of fish that might be more fishy To have a stronger fish taste, smell to it, it cooked right, Yes, I can. I don't. If you cook a very fishy fish, you like, just cook it like a like you normally cushy cook anything sometimes is gonna be overwhelming. But if you do it right, if you you can long smoke anything, If you smoke, if you have a smoke trout that's done right, it can be. It can be. The way I do it is because I have a friend that fishes lake trout out of Kuca Lake, which is one of the finger lakes in New York. And what he does is he flays him and puts him in the freezer. So he's got tons of it, and so you know, he's always trying to pawn it off on people. And a lot of people don't like trout because it can be fish. So what I do with it? And and I don't like fishy fish, right, um, So what I do with it? And I take it I thought out. I put it in heavy duty foil, and I put in a quarters stick of butter Pepperson onions and mix it all up. Make sure the butter I melt. The butter poured all over the top. And then I make a tent out of it, and I just put it on the cast iron thing on the fire or whatever, on a grill or whatever I'm doing, and I cook it right up and and it's always really good. Peppers and onions in the butter, take away some of the fishy fish, and I think it winds up being a wonderful fish. Yeah, that's free. Yeah, you're right. And I like to put like cut slice of the lemon on top of the trout when you smoke. It gets through that fishy fish too. Some people I know brine their fish to get rid of that fishy fish taste too. Yeah. I don't. I've never been a real fish person, and that uh you know, if I was going to Brian anything, it might be a cabbage or something. I don't know, but um, you know, it's it's there's so much salmon that comes out of Lake Ontario now. And when I was a little kid, there's a hundred seven years ago there there were no salmon in there. That's a stocked deal. But the salmon to come out of there are just awesome, awesome fish. I've been out on the lake a few times fishing and it's just wonderful. So yeah,...

...speaking of fish, I might have to call city see up real quick and make it order. Yeah, um, yeah, I have some. I have some of that copper salmon left in there. That's really good. Want something that's good. I cooked. Diane likes fish. She likes fish a lot more than I do, and I cook she likes haddock is her best fish. And I cooked that. Dad's really I cook it with. I always melt butter, you know, some garlic, salt and pepper and whatever, and then I'll thin cut lemon slices there you go, and then pecans sliced peacans over the top of it, maybe a little parmesan here, and put it in there and just cook it right up. That's where you're doing. America is a great So I think this is a good time. I know you're still enjoying a little bit of that beverage. Oh there's more glasses here. Yeah, so I have to bring up this next one, and you're going to be excited about it, really okay. Cool? He goes of the he goes to the well, which is a deep freeze, and he pulls out on another one. Oh my gosh, So this is another one for mortalis of course it is This is called the gemini. It is. You're ready for the ingredients pineapple, blueberry and glazed donut. You had me at pineapple but glaze, don't you That sounds wonderful? At seven point oh? And this is right around bucks four pack. That's pretty standard I think for their beers. Yeah, you know, they're they're about so I'm gonna do this. Actually, I'm gonna turn an upside down now. I'll tell you one thing though. If you go you go to some restaurants in you order a beer, you're paying that much. You go to more talents, you're paying that much, and you get a beer that's forty times better. That's awesome, you know. Yeah, yep. If you so, if you're listening to this podcast and you still haven't had a beer from like pour Toils or not even just poor Tels and in the places that make you have you fruited sours, that's something that you haven't tried yet. You understand what you do. Try it. I know it's it's hard to understand that's talking about it. You actually have to have one and you'll see that it's world's apart from probably the beer that you've been drinking. Yeah, well, being able to have more tell Us beers delivered to your house. That's insane. That's uh, that's pretty cool. Yeah, seriously, I guess that's the thing I thought never would happen. So he's rolling it, he's turning it upside down because this is a thick beer. It's a very thick the right and you want it it obviously gravity rules the earth right with bear in women and and it. It's one of those things where you gotta you don't want to shake it ever, but you're rolling around. You roll it on the table and turn it upside down. Let's sit for a little bit whatever, so you don't have all the solid, the good thick part at the to the bottom. Right here we go. Are you ready for this? All right? See how this pores to be? That wasn't a thirty two ouncer. I did a better job of getting the pick this in there already. Oh look at you this, This looks it's darker. Yeah, it's a little bit darker than the other one, but it still has that purple haze to it, kind of like this is a blueberries flying right out of the glass. Right. Oh, that's good. That smells really good. We go here we go. Man, it's insane. That is Um, it's thicker than the last even with you know, mixing it up and whatever. This is, Um, this is really really good. You know, I think I don't know, you know, this is probably a dumb thing. But when when you go out, it always seems to me like women like things that are sweeter. Yes, guys like things maybe not. It's it's some people say that's kind of a stereotype, but it turns out to be kind of accurate to a degree. Now some some A lot of women I know like chardonay, like it's a bite. I mean I wouldn't drink that stuff in a million years, so I don't like it. Um. But but something like this, uh, you know, every woman in the world out to try this, I think, I think so. I think I I tell everyone if even if you're not a beer person, I think this would be like a different experience for you. You have this, You're like, what is what is this? This is not when you think of beer. This is not what you think of pineapple, blueberry and gaze don't blaze, donut. I wonder if there's a picture of them dumping Hagadorn's donut...

...bad at Martelity. Yea mm hmm, that is really really really good. Yeah, so I don't know, you're not gonna ask me to pick between the two of them, right, well, you want to do it an now? Well, yeah, that's good, that's real good. Which that was, Let's do it now? Which one of the two? This one here is is my favorite out of the park, but the other one is Yeah, I mean, and the fact that you shared the rest of it, Oh my gosh. Yeah, this one's seven point seven. All the hydro chocolate or hydro smoothie. Yeah, yeah, that's just a wonderful beer. Anyway you are, you're you're very talented and finding the best is on the planet. I try, I try, and we have to work like crazy. We gotta get we gotta talked to We talked to them. We finally got talked about one of the festivals. We gotta get them on the show. Yeah, that would be great. Um, okay, So up next is rich and sen A Wheeler. Maybe next week, and then when we reach out to more Talis, maybe we get them on the next week or something to talk about the new places that they're opening up and also effect you can order this. You can get this online now, that's too cool. Yeah, yeah, all right, well I'll take that under executive advisement this week. Yes, so again, how often can you talk about having a donut in your beer? Not very often, but but that's the whole creativity thing. Even Genesee Brewery came out something this week that I saw that uh and there you know, everybody's jumping on the band went um and and some of the finest beers in the world right now, I don't. We had one guy that came up from I don't know, Washington, d C. Maryland, and he came up to one of the festivals and we were interviewing. You can't get anywhere, right, he drove all the way from near to the New York State Craft Roof Festival in Buffalo. I tell you what, Everyone has their opinions on what's going on in this state. Craft beer, though, was one of those. Wo don't it's it's it's great here. Craft beer is great here. I want to take a minute and talk about the rise of prices on things. Sure if I could. Um, everything's gone wacky, right, everybody knows, and it's affecting everybody. Inflation and whatever girls are more expensive, Accessories are more expensive, Pellets are more expensive. Now I decided to get out ahead of it, so I bought a whole bunch of tragger pellets at my local hardware store in Pittsburgh. You got some for me to write, as you know. I mean, it's like these raft brewers. They if one guy runs out of hops, he calls the guy down the road and they share with each other, back and forth. I would share my pellets. So now I'm stocked up for the winner. I have twelve bags of pellets. Now that's you know, you look at that as five briskets, three roasts and or whatever, some parks or whatever. So we're going to go for the for the season. And the average was about twenty two bucks a bag. Now I got the big bags, and I obtained different types. I have mesquito, I have pecan, I have cherry, um, I have oak. My favorite favorite I think so far is mesquite that develops a good taste, especially on um, you know, especially on ribs. I like cherry too, and and some of these things. I didn't really realize that i'd be able to tell the difference, but you really can't. And it's and and it's fun too. And these grills that you and I have the Louisiana Pacific uh LG twelve hundred Black Label Girls the official podcast absolutely uh and and we um. We love those grills because first of all, they're twelve hundred square inches and we can get a ton of stuff in there. Now, one of the things that I like about there is it's yeah, it's like three ft long, right, So if I'm cooking a brisk at, maybe I'm gonna cut it in half and do a point in a flat. You know, the point always needs more time, the flat less time. So I'll put the flat way off on the on the right away from the flame, and the point up there and sometimes but they both has two probes, so you can stick probes and both of them and it goes right to your phone and it's a...

...wind. So I love that thing. I'm every time I use it, I'm grateful. And you come out with something spectacular when you when you do it the right way, you take your time, and you put the probes in and you keep the temperature chack going. You make amazing food on that thing. One thing that I have not done. I'm like pellet grill is serious steak because you can take that up to six seven degrees and serious steak and then turn it down, but it takes it takes fifteen minutes to get back down. Or more so, I the way I've done it, and it's worked as I've just done it the opposite way, so meaning I will smoke it slow, you know, for a while, first for a little bit, and then once I think it's got a nice head of smoke and it's cook a little bit, then I'll take it off, creak it all the way up and then serious. Okay, And that has worked for me. If you syrup to begin with or your afterwards, I'm not sure it matters. I don't think I don't think it does. And it's just the reason why I do it that way, because like you said, I don't like to h bring it down and have it up and then bring it all down. No, I'd rather have it going up and then just bring it all the way up. Now, my son in law, who's a pretty good cook, he's a great he's a great, wonderful, it's a great cook. He had an idea for grill list. He said, okay, the next four shows one month it's going to be steak every time. And immediately said to him, you're supplying name. That's not cheap. That's not cheap. And he said, right, okay, fine, all right. First, the first time you do it, um in a cast iron pan. You sear it in a cast iron pan. They're wonderful. The first time I saw a friend of mine do that, I thought, what the hell's he doing? It was really good. Then there's marinated and on charcoal, which I also love. Then there's uh jakartan was filled with holes with butter, and you know, another way or whatever, and so you do it four different ways and then you vote on you know, I kind of like it. I'm I'm in for that. I like that. I think it's a great idea. Of course, Thanksgiving coming up too, and I've I don't know about you, but I've ordered forty pounders, did you really? Yeah? Now, the last few years I've not been able to get a forty pounder because of COVID or some stupid thing. All the turkeys had COVID or something. I don't know, but um, you know, we used to raise turkeys here and I had fifty pound turkeys. But I knew when I fed him, and you know, I just got him about an hour before they were going to have their heart attacks. Took them to the butcher. Those are the finest turkeys on a planet. Um, beggar is better. We've always been kind of known as uh. We've had Thanksgiving here at the ranch since we moved here. In every single Thanksgiving, whoever comes comes and whatever. And you know, we have friends and family that are all wrapped up in you know, COVID stuff and whatever. And I go, okay, well, you do what you gotta do. We're here. If you want to come, you come right right? Do you do? You do football? Afterwards? We do football. We do real football. The whole family gets together. We go out and football and um, but there's pies, there's it's a great time. That's one of my Well I think. I think when you're a kid, you like Christmas more, when you become an adult you like Thanksgiving more. No, I agree, I agree. Um, any excuse for a party is a good thing. But I love cooking for tons of eating and drinking and football and that's all. It's a good day. It's a good day. And then there's Friday recovery. Yeah, No, I you know, I've been in business for myself forever. And on Friday's after Thanksgiving, my wife used to schedule me business right because she works in the office, and I had to put an end to that. What are you out of your mind? Yeah? That no Fridays usually that Black Friday. Yeah, and you do you shop on Black Friday? That's amateur day, buddy. There was There was the stupest, dumbest thing I ever saw. My whole life is a target, right. They had this super super duper sale thing right there. He had to be there or whatever. There was fifteen thousand people in one store. It was about the most dangerous, ridiculous thing on its plants. And now they're not open on Thanksgiving. Coles isn't a bunch of those other places that I don't go because they screwed to my pillow guy. But that's another that's so that's a that's a different show. Stick that out. I love that pillow guy.

He's too funny. Goodness, Oh my gosh, that's what I'm going to get you for christ It's my pillow. I will come on, come on, it's crazy. Oh sorry, sorry, So I have I do have one more beer okay, finish this whole deal. All right, what do you got? Alright? So, oh my gosh, it's like a champagne thing. This is a special one that was given to me by our friend Kelly Gilfoil. Okay, I told her when she gave it. I interviewed her for Inside the Margins, which also has a very great program um and she brought this. How do you get Inside the Margins? Well, I'm happy you asked Jim. If you're going to iHeart dot com, it's podcast right at iHeart just like this one is. It's crazy. Yeah, you can find it right there. You are? You listen to that every once in a while. Now you're your politics and mine could be our polar a little different. That's wonder Thank you. I do appreciate that. Thank you so much. I try not to do. I try not to jump into politics. I talk about the top is everyone kind of when do you have Trump on it? I don't think he wants to be my show. I so this make it up? Okay? So this is a alright, what is it? Come on? This is called a more uh, it's a burned beertrop it alright, alright, come on? Oh man, alright, start over. Okay, this is called the more alright, like the word in French or whatever. It's a barbed it's a burned beer with strawberries. Uh, it's a New York ingredient, wild ale, aged oak on fresh New York grown strawberries, fermented with house culture. It was bottled on June. That's wild ale, which means wild yeast, bottled and brooding bottled by Plan B Farm Brewery in Poughkeepsie, New York. Right, So this is she said, it's very unique tasting. I don't think I've had this before, so I'm partial to plan A. But so there's a little be like like and I'm trying to see if I can see the alcohol content of what it does not say at this point in grillas that might be it does not tell us. So, but she said this this is, uh, this is almost like a sour sort of you can see it. Kind of thinking that. So I'm just kind of I'm curious that this is going to be able to instantly tell you what the alcohol is that it probably you're probably will I seriously here, I'll give you this glass here, alright, So it's bottled so you don't get you don't get the cool sound affect. Unfortunately, we've we've done it three times today, so the folks are good with it, all right, So it comes out looking like it's looks like a sound lass interesting smell. I think I did you say strawberries? M yeah, I smell. Did you have it? You have it already? Yeah? No, I am't trying it, Yeah, but go ahead. Mhmm. That is definitely sour. Now that that's a sour beer. That's a pucker. Yeah, nobody's gonna but we just came out. We just had this like marshmallow beer, and then we switched to this one. It's a this is a this is a one, this is a tent well one being right, it's I do I think I think Kelly might have brought this to us one other time, maybe a different year. You may have. She's been here multiple times, so it's definitely a possibility. She's a lot of fun. She's great, she's great. She was also a guest inside the Margins as well too. Yeah, that was I listened to that. That was um, that was greatly. I appreciate that you and you know as much as I work you over on every other stuff, but um, that's...

...wonderful. That's a good public service that you do, and anybody should listen to inside the margins you get it on. I hired available everywhere. Yeah, I haven't sent right to your phone like you do grill this. Uh you know, I don't know if you not new this I worked for I heard, Yeah, you still do, I still do. You're right. Somebody I was driving somewhere with somebody I had in the car and you came on doing a news story and they said, I thought, I thought William or Matt left to go do something else, and I said, well he did, but he's still Yeah, he's still in a new sound. Once it's in you, it's in you. It's hard to get out of it. You've you've you've been doing this for how long? Don't remind me? Yeah, when once you start, it's really hard to stop, it really is. Yeah. I started in I think it was December fifteen, sixteen seventeen, and you know you were you. I was young. I was very young. Was that that I was twelve? Maybe? Really? I was okay, Oh yeah you're a young I was. Yeah, I was a kid. I just wanted to stick this in real quick. Anybody that's listening to this roast that lives in and around Well, I don't care where you live. You come here from California. We're having the Jim Salmon celebrity roast of my radio partner John Welch. It's at a place called the Yes, Thank you, Thank you very much. It's at a place called a comedy. It's a Carlson. It's a wonderful comedy. It's a great comedy. Fifty Carlson rode in Rochester, New York. It's on November nine, two thousand twenty two. It's at seven pm. Tickets are tucks not bad. You go to Carlson Comedy dot com or as the President says, Carlson Comedy d O T C O M sorry um. In a portion of the proceeds go to the gym and Dan Diane Samon Children's Find which is very awesome, Dove oh one C three public charity, and some great names, the great Bob Blinsbury's radio shows and you're previous, boss Um and the Reverend Mother who is just a it's a nun and she roast people. It's like great market Polito who is a wonderful comedian. So is Venni Polino, the Great Herb Smith. That's great. Herb Smith is a trumpet player, and um he's the Rochester Philharmonic Orchestra. He's the third trumpet. I learned a whole bunch about these numbers. The numbers mean nothing about ability. They just mean those are the jobs. And the guy that's number one trumpet has more administrative and management and whatever. Herb's ben the r p O for twenty years. He's an awesome trumpet. Yeah, yeah, he's Herb is going to play the national anthem prior to starting. That's fantast I can't wait to hear that. Every bit as good as Doc Severance. He's really good and he's a nice guy. And of course Amy Saidari is going to play the part of beating you to death with a purse, and Tom Mexican buddy, some guitar work, the great Matthew T. Wilson. I'll be the tea. Then night's gonna stand for terrifying and yours truly as the roastmaster. So it'll be a lot of fun. That's gonna be a good time. I will go to go to Carlson Comedy dot com. Get your tickets. It will be sold out right now, we're about halfway and it's only a month away, so but you'll get your tickets twice. John's in for it. Yeah, I've learned a lot about him over the years, and I guess says as a youth, he's lucky he's not an industry. Well, industry is a if you're listening to this in California, industry is ah. Well, I don't know if you call it a prison, but it's a place where calcitrant teenagers, yes, yes, and to be rehabbed if you will, to be put back into society after being fixed. And yes, there's razor wire fences around the industry whatever. I went there, back to the few times you did what. No, I never went in there. I went to drive somewhere for some reason. Yeah, some reason. If you if you google maps something, it takes you to one of those places. I don't know why I was there, but yeah, doesn't look doesn't look fun. Well, you know, there are some I think there's more people in there now than there ever was. But don't get me started. What trouble can I cause with that? So real quick, we've had a few beers.

We're going to recap real quick. Okay, we had the Pumpkin What was your thought on that? It was it was drinkable and I liked it. Um, I don't know if I'd buy that, but it didn't. It wasn't to me. The holy grill of pumpkin got it. I I love pumpkin pie. I want a beer that tastes like pumpkin pie. I don't know if it's even possible, but that's what's a fair ask. Then we had the Hydras Smoothie from more Talus. How was that? That was crazy good? Yeah? I really enjoyed that beer. Then we had the Gemini, which contained glazed donut amongst other things. And how is that? That's my that that edged out the last one just by a hair. They're both excellent beers from more Talus. That one was it's phenomenal. Yeah, I really enjoyed that. And then there's Plan B. Plan B is a different a different type of sour um. Plan besa summer beer and extremely cold like this one was would have on an eighty ninety degree day. That would be a wonderful thing if you could stand up after it. Sound good? Yeah? And I think we had some great beers today and hope. We had some good food and always some great food. Onion soup that was really good. That sausage was outstanding. I ate, I ate good and I drink good like I do in every episode another episode of Grill This. Of course, don't forget all of our sponsors sent us see Tipsy Lights and New York State Crap Birrols Association, all great sponsors here of UH think Grilled This podcast and we'll be back next week with another edition. God Willing and UH Jim Salmon here, Matthew T. Wilson. The T stands for tremendously talented Today. Thank you, I appreciate it that Grilled This podcast dot com. Make sure you go there to get anything you need all your grill This information and you can email us at infull at grill This podcast dot com. We'll be back the few surpers. Minister Christopher S.

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