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Grill This!
Grill This!

Episode · 1 year ago

Memorial Weekend Special-Smoked Alaskan Crab Legs

ABOUT THIS EPISODE

On this Memorial Day weekend eddition of Grill This, Jim serves up smoked Alaskan crab legs in a lemon buter and garlic sauce. Matt brings some new craft beers to the table, and the guys talk grills and Man Cave rules.

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're a friends, and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. That's sharing on man means a state being stred at seven hundred degrees on both sides and then on its way medium rare in the middle. Welcome everybody. That Grill Ist. Jim Salmon here, along with a great matthew t will say, hey, how's it going today, Jim? Wonderful, Wonderful, oh man. Ever, tell you, I hear that noise and I start greeling a little bit. I can I get so hungry. We are so fortunate, yea, in America we have the ability to go and spend this next weekend coming up, which is Memorial Day, with our families and doing the things that we love to do in honor of the people that gave the ultiman sacrifice and we think of them on this memorial absolutely. Absolutely. I know that you have some military background of your family. Absolutely, and I'm sure you obviously you know that I do. So, yeah, it's an important day to me, just a lot of friends out of family members. We're in the military served and you know the we can have this weekend to enjoy the food in the beverage that we have because of the ultimate sacrifice. So absolutely, definitely we're gonna do that today. Obviously, Leyeah, we're gonna live it up today because, you know, I know, you have some wonderful, Wonderful Beers. Absolutely talk about in a second. But today's grilling experience, you guessed it, King Crab legs man smoked in the Holland Grill. Now, most people think there's only two ways that cook crab right in. One would be steaming, one would be boiling. Yep, and you steam away or you boil away all the taste. Yeah, so what we're doing is we put a little smoke to it. We cooked it on the Holland Grill, which I'll explain the whole thing. You gonna love this. I'm excited. Special butter that only goes with the smoked type crab. You're going to love this. I'm excited. I want to give a quick shot out to John Welch too. I saw some pictures of a brisket that he did and it looks like. Yeah, he did a good job with it. John Welch, our buddy who couldn't get it grill a hot right, did to Biss briskets, a point and a flat, separate, separate right, two separate pieces, and he did it on his brand new lgewe hundred Louisiana Black Label helling grom man from big Ash fireplaces and and I'm so proud of him. Yeah, now, of course I had to put it together, of course, and one of the cool things about these black label girls from Louisiana as that they pair with your phone. You can control that, you can, you can turn the temperature down, you can add more palets, so awesome. It's timer. Is just a wonderful thing. Technology is crazy, thought it. So I paired my phone, was his pellet crack and then I told him that I could, I could turn his brisket up to five hundred or turn it off anytime I wanted. Anyway, he did a great year. Yeah, the first the flat is a little thinner, okay, and he said it was very good, but it was a little on the dry side, so that not not as juicy as he would like. Right. He said it was tender right, but not quite as as juicy as he would have liked, and that goes to flavor a little bit. But it was gone ate it all. Yep, which is good, you know, for your first attapter. Right, that's that's also wird. It's a absolute win. If it didn't come out like a shoe, Yep, you win. Right, you can still eat it. Right. So then it took a longer to get to about two hundred and ten for the point, which is thicker and and has more of the Collagen and the marbling in it. Sure, but he said that was a ten rest. First, first, first go. That's crazy. It doesn't now always have always happen. No, so Kudos and we're very proud. Good job, job of John Welch for for doing that. And now he has one of the finest girls in the world and it's the first time he ever did probe cooking. Yeah, and he goes, I don't know what I was missing with the control the available on it. It's a it's night and day when you start seeing the temperature from within using those probes so you can control exactly what you're doing. First of just I aint getting grit grilling on the top. This is a whole new world for John, since I'm so put excited for it. I know you are too, because he sent pictures of it all over them. Oh yeah, we got it all week. And so anyway. So what do we have to drink today? All right, well, so we talked last week, even though the girl this was miss last week, but we did talk last week about a new system of how we're going to rate our beers. Yes, so I figured we turn it that this week. Okay, so we have three beers this...

...week, all right, and what we're going to do is we're going to try all three of them, as we do on this podcast, because you know we enjoy that, and we're going to pick the one that we like the best and we're that's going to be our choice of the week. So that's the one we're going to recommend to our listeners on a weekly basis, as though, as the beer to go out and get. Exactly now, one of the Beers, now we had a little technical problem. We didn't yet know. We don't need to tell it's it's a learning deal. Yeah, but one of the beers that we tried last week, it didn't make it. Oh, this is really so good as gone. It's a gone that by it. I couldn't find it. It was so good. It was one of your favorite es'. Right, is really good. It's I couldn't get it was. Oh, we'll just wait until that comes up. I'm not going to mention what it is. I almost, I almost slip them Graad to stop. Still, leave it alone. It's good. All right. So what we're going to do in the honor of memorial days will start off with the beer that you would think of, because what people think of Memorial Day as the Cookoff, the official cookoff of a summer. Right, right, right, that's open the pool girling, you know, the whole nine yarch. So I beverage of people like to have for moral days, usually like iced teas and lemonade's right. So the first one we're going to try is a pink lemonade beer. Oh, that's awesome. It's a sour right, absolutely correct. Yeah, all right, so man's going to get that baby. I do. We keep our beers cold, right here in this cooler, right in the studio of grilled that's yet. So everything crisp, and cold temperature means everything. We have to have cold beers. So so here we go, not before I actually open it, when we go ahead and talk about real quick. So it's called city time pink lemonade Sour Ale. Now not on the heavy side for alcohol. It's that's right up five percent. Okay, so your typical normal power for right, exactly like your Budweis or whatever. And again it's from three heads and it is a pink lemonade sour al. All right, just is what we love doing here. Let's get that baby poured. Yeah, there we go, grill this every week. You hear that sound, it makes you want to run right out and buy this pink lemonade sour now that is about the color that you would yep back to right. It does have that pink hue to it. So Young, okay, all right, I'm going to go ahead and try this while I'm going to pour myself a glass, and I'm definitely curious on your take, because I know you either love this hours are don't love them. So this is this is okay, on a scale of one to ten. Yep, for only the sour part. Yes, okay, it's a nine point five. So it's our so sour. Go ahead, Mat's gonna try this. And and it just reaches right out. Oh Yeah, are you sell my mouth? Pucker up. It's all right. Yeah, so let's break this down. Okay, he definitely get the lemon taste, absolutely, no question to it. It's not a really sweet so that's the good part about a lot of times. What's our sometimes you get the extra fruitiness of it and it can it can be too sweet sometimes. So it's not overly sweet. Definitely. If you're a person who doesn't like sours, this is on the sour end. So if you're like person wasn't like like warheads in those sour candies, you may be turned off by it's in a little bit. Well, I like all that stuff. Yes, so do I. I do like that. So why I was going to say I did to there is this perception out there, though. Okay, when somebody says to close your eyes right, and when somebody says to you pink lemonade, what do you think? You think summer, ninety degrees. Yes, sweeter than sweet. Yes, you do. So your mind's already conditioned that this is going to be some sweet. It's not a sassinated come on, yeah, I like that. You're right. It's it's not sweet at all. And you're right. As I was pouring it and saw the color, my mentality was saying this is going to be sugary sweet lemonade. Yeah, this is good. I like's not bad at all, though. Yeah, I definitely drink this is good. Yeah, so I it. Well, there's only been one beer that we that we've had in I think one thousand five hundred and sixteen of these podcasts. We've done that. We just didn't even take another slick. Yeah, there was, but we're we're triple snippers on this is. Well, you know, I know that you are a person who likes dry beverages to absolutely and this is you would think. This is definitely true. Dust and the bottom glass as a sour and I like that. I really do h I really do it. And so there's absolutely no hint of the sweetens. There's no sweet this whatsoever than that gun. So, because we're we're kind of cutting edge here on on Gril this which, by the way, is available everywhere. I hired spotify, bunch of new ones every week. Yeah, and we're all over the place. So easy to find us. Yeah, it's really easy to find us. And if you have a comment, you can always go to my website at Jim salmoncom. There's a contact section there. Matt does a wonderful podcast called inside the MARGINSCOM and here's a contact section there. Absolutely correct. Get Ahold of...

...him if you have any questions or some suggestion, which we absolutely love. We Love them absolutely. So here's a suggestion for you. No, right now, you gotta, you gotta think out of the box here. Okay, okay. So we have this event that's happening on the East Coast and it's about we're about to be overrun by these like alien looking creature, right, yes, and I'm not kidding, it's called Brood Ten at the Casitas Yep, and they're a giant bug. Yep, right there, a thing that lives in a ground and they're edible. Are they? In parts of the world people can't wait. They're on this goofy cycle of seventeen years. They live in the ground for seventeen years and then, you know, there's a whole bunch of classifications of them, but then they pop out and they do this thing and whatever, and they come out and they make a horrible noise. So like flying larva, right, like giant bugs with wings. Right, they're edible, their casitas are chock full of protein and they're very low on carbs. Okay, so they're healthy. Yeah, they're very healthy. Their echo friendly, their local. You know, you can look at this as a nuisance or you can. Now there are some people that just turned us off right then, and they're right. But but those of us that eat anything almost would would at least try this. I would. I was going to say, have you ever eaten a bug before? I know I haven't it, but but this is piqued my interest. I didn't. I've eaten ants before. Have you really? They put an aunt in a lollipop and I ate the lollipop covered at right, which I don't know if that's fair, because all I taste was lollipop. So of course, but but I but I'm you've picked my anterest that, Jim Contena. The more I think about it, I have done a tequila worm. So I does that come? You're the best. Yes, I sob so people actually reached out to me because we were talking about this on our other radio programs for a couple weeks. Yeah, and people's well, how do you get them? All? Right, well, they come out early in the morning. You get them in the in the you know, the first stage there before they molt their shell and sure ever, and you just collect them up, you put them in a plastic bag and stick them in the freezer that, you know, ethanises, I'm whatever right, takes care of them. You know, you can. You usually early in the morning, but if you wait a few hours, sometimes you'll get the Dan, what they call the NYMPH. They're the ones with the big eyes and all that. You those are the especially the females have. They have eggs in them and it's like anybody that knows cavies, a cavil. All right, all, Deya, I do so why? And they will be more plump and delicious for eating. And you know, you know, you put them in the freezer and you can process them many time. And one of the guys that I've checked out on the Internet he said don't, don't saw Tan, because they don't come out very well when you do that. Yeah, that seems like a bad so we're grilling podcast. Yeah, yeah, would this be something that you could put like on the Pellet Rill? You could, you could do it on the side bear, okay, okay, or you could do it in the yeah, you could do it on there. As opposed to the whole Sawt tangs. What they recommend is you sold them, you seize them, you put a little olive oil on them, okay, and then you bake them. Okay, and you bake them to crisp. Now people use them. You can sprink them over Salads, they use them in Pasta. I'm not kidding you, though. This is this isn't. I'm just making this up. No, so I like crispy. I know you're you like a crispy thing to write. So well, deep fry them, yes, that that's also in there. To breading them, breading anything. Yes, you could bread my boot and I probably would write exactly. But these things, if you were in western New York, and we have some of them. There were. The front door of my office was loaded with them last Saturday morning, okay, and you know, I just I guess I wasn't paying attention or I didn't know exactly what they were or aren't. Scoop some of them up, sure, but it is something I would try. I would too, you know, and you are right. Those who have listened to this podcast before know that I work with Jim on his other show, the home and pair Clinic News Radio Wemble of an eighty Saturday's the Sundays, and we've talked about this a little bit on your show and I was talking to before we start recording this. You know, we talked about this enough people are going to expect us to try this, so I think we're going to probably have to do at some point. I would try anything at least once. You. That's how we befronted each other, because I'm kind of the same way, and I think that's that it's one of those things that if you could get harvest CASITA is, figure it out, stomach it, Cook them and then actually like it, you win. Yep, because this...

...you don't have to ever buy them right, they only come in. It'll be two thousand and thirty eight when they're here again. So the looking delicacy that really, if you think about it, they very much are. Ye, so in some parts of the world, during expert show, preper research that I did, they are very desirable and people fight. Oh Wow, okay, you know, of course there's other parts of the world that take things to an extremes. True too. Well, Jim, coming up in the future podcast. Perhaps should in Matt tries to get yeah, I can't wait. Yeah, we'll keep a trash can so through. One of the things that always piques my interest is I have a lot of girls. I have, yes, you do. I have two different size ceramic grills, a small one and a giant Komodo Joses, which are came out of Louisiana. Actually, the fascinating to you cook the brisket that you did on the Sandu reanch cowboy cooking show. Right, yeah, that those came back. That brisket, by the way, you are still one of my favorite ones I've had so far. I have, you know, your regular fairly high end aluminum, sure, stainless steel gas absolutely in a sideburners. Side burners are so important. Yeah, I have a tow burner side thing that's constantly going with two things on it. Yeah, know, so one burners never enough. Yep, to to is definitely desirable. I also have a couple of chart whole grills. I have an amish grill which I bought from an amish store by an Amish The lady that runs that store, her dad, who's an amish person, lives in Ohio and he makes these grills, okay, and they're awesome. There are like a metal quarter inch stick, metal with this three thirty six inch wide grate that swings out of the way and is adjustable up and down. It's primarily a charcoal or wouldn't I figure as much yet, and we use wood on it all the time. And then I have what's called a Holland girl in the Holland Grill, and I'm not even a hundred percent sure the howland is still around, but basically what it is it's a stainless steel grill that has a reservoir in it, that with a valve that you can fill the reservoir with stuff, water, beer, whatever, right to steam thinks. You turn it on, it's like a three hundred and fifty oven. There's no flare up ever, because the flame is never near the tot's great, okay, that's so. We use it to heat up things. Sure, we've steamed crab in it before. I was to say that's probably an export for shit like a shellfish. I think yeah, absolutely. And it has a little drawer in there where you put some wood chips in and would you know, you liked them on fire and you push the door clothes, and that's what I did today for our cray are smoked Tom Crow. I'm so excited to try this. It's gonna be Great. I must see food junkie. So I'm I'm excited to try this. Now you also have like the Dutch oven. That's that you've actually demonstrated me, to me how to use. You've made the blackberry cobbler, not just for the show, but also while you were helping out Welch with his real right yeah, obviously practicing me about that as well. What I did was I made him do it. Okay, good. That's because there's no way that you can just look at somebody and then duplicated a hundred percent. You gotta try. So I said in a lawn chair and I pointed my finger at him and I said, okay, this next, this next, this next, came out awesome. Yeah, he loved it. He loved it. People, people don't understand Dutch oven cooking. I mean other than if you have a Dutch oven, you use it in your oven. That's different. Sure, what we're talking is out on a ground, the old school way to do it right, and it cooks from the top down, not the bottom up. People burn stuff half to death and but it's so much fun. I have like ten Dutch yes, I know, you have enough to feed everything. So it was one of the things that I was checking out today is I see where people are in a grill hierarchy. Okay, so there was a couple of studies, some of them a little biased because of, you know, they represent, probably so that trying to sell stuff. Sure, but the best overall grill out there right now, according to this one review, is the Weber Genesis to eat street thirty five pro pancro. Now everyone's for smiliar with the Webber's probably of the biggest names out there when it comes to grilling. Right, Yep. The next best was the next grill, for burner gas grill, which I had a next grill and I had it for a long time until it, you know, one day it just took its wheels and went upside down. And at the what happens is I replace the burners enough times and then you just get sick of it. Yeah, number three was the webber spirit to ethree ten propeing grill. So now are these are all gass grils that they're all get? Okay, then the charboil, infrared gas grill. Now I have an infrared grill...

...out there and outdoor kitchen, which it's fascinating technology because you can cook something right in the middle, like a like a whole chicken, sure roast or whatever, and it comes out of the middle of this thing moist and Canada and you can still have your probe in there, all right, but it's it's doesn't burn. That's now they do tell you don't wrap the thing with Brown sugar because sugar will burn it right to nothing. Sure, infred cooking is a little unique, kind of off the off the board for people that like wood and charcoal. But I was, I've that's I've cooked a lot of different methods. That's one way I've never cooked. I can honestly say I have not the best. Oh all over charcoal grill is still the weeber original kettle premium chart. Yeah, makes sense. Makes Sense. They've there's knockoffs out there, there's you know whatever, but those grills are reasonably priced. There's a couple sizes. I see people picking up some of those little teeny Weber grills. There's the little tiny ones. Rest might be useless for me. So's here's what I say. Here's what I think. For those little ones. If you have a small apartment or if you go to football games and you tailgate, all right, those small ones would serve their purposes for that. If you have a house, you got to step your game up a little bit. But if you're but if you have a small apartment and you have a limited space where you could do anything. Or again, if you're going to some sort of event, whether it's a game or whatever, whatever you're doing, camping, whatever you're doing, right, and you too that with you. That makes sense. Yeah, all right, all right, I'll get it. That's yeah. Now that, according to this and I don't agree with this one, the best pellet grills the trigger pro series five hundred and seventy five. Yeah, now, I priced that grow and that was off the chart. We had, if you remember, Jim, before you got your Louisiana girl from that big ash, we have been talking about that trigger grill. You and I both had been for a while because we both want to pull a trigger on when I saw one therese are expensive, verynge. Yeah. Now, when you compare that to the lgeansweve hundred Black Label Louisiana Grill, which is a newer yeah grill. So it might not even have made this the shirt, the ship, because I know we were waiting for this for a little while. But when you compare those two that I think the there's three sizes of the lgs Black Label Series, eight hundred, a thousand and one two hundred, which we have the twelves, and that goes to square inches of cooking shirt, right, and it was it was like one thus three hundred Yep, which is much, much, almost half right. And and I love that girl. I I think it's awesome. It does everything, maybe even more than that trigger girl does, right. I think it's just the name triggers. One of the first ones that was doing that, that that kind of pellet grill, right, so that's what everyone's familiar with. So I think that's why it's so expensive. But I think you got the best girl for that, for the for the buck that you paid, hands down. But I do remember earlier, I know you remember too, that we were kind of talking about get one of those. Yeah. Well, right up there in the list on another analysis of girls was the bull outdoor products barbecue forty four zero one. Okay, now that's they call it the Angus Grill with a cart and it doesn't give the price here, but there's one, two, three, four, there's five dollar signs there, and most of these things have one or two. It's got to be up there. The bolonghorn grills are are very, very good quality, sure, absolutely high. And now these are stainless steel gas girls and and they're they have cast burners. Some of them have stainless steel burners. Church awesome. Yeah, that's great. And you know, sometimes you get up in the money's no object range. So, but this is where that you would be there for this kind of girl. Out as soon so you get a hungry adder. I I to another beer and then no waiter. What do you want to do? Let's do one more, all right, and then we can finally bring out the main event, as I want to call it, because I'm so excited my hair on my arms standing up. All right, that's great. All right, so we're gonna so sticking with the Memorial Day theme, Right. Obviously a lot of people gave paid the ultimate price in World War II, and one of the presidents during that time that was involved in that war, as I'm sure you are aware of within Churchill. So we earlier, earlier on one of our first grilled this episodes that we did, we had a churchill I think it's from war Horse Grill, which we call it but brewing, and we tad a pancakes with Churchill. Yeah, it was a great and it was delicious.

We liked it. Was One of our first beers that we tried on our podcast. So I decided to go back to the Churchill brand again. I think it's from war horse and we actually get it. So now I've actually tried this, this beer. Somehow it wound up in my cooler out there and I had because I really like the the Churchill one that we tasted it before, which was great, but this one, yeah, you're going to love this. I'm I'm excited. So it's six point four, so it's a tad higher than your normal everyday average beer. It's smores with Churchill. It's an oatmeal coffee stout. You get anybody, it's Moors Yep with Vanilla and chocolate. So yeah, I'm already excited about this. So let me just clear this glass. You know that's I've threatened to bring in three glass piece. I never quite get to it now. This one's clean. Here, you can use that great, excellent, whatever. I mean order for the next we do a lot tasting here at real this week. All Right, so let me open this one up. Here we go again. This is from Warhorse Brewing. there. lookated in Geneva. Okay, all right, yeah, we need to go there. Yeah, again, look at that. All right, it smells delicious, but I said, yeah, it is. It's like that's a dark beer. OAT Meal Somehow provides, I don't know, thickness or whatever, but it's it's a sick beer. Has a little bit of a head, not a lot. Yep, when you when you smell this, it smells amazing. It's chocolate. The smore smell comes across it. Does you go first? Right, here we go, and and it's just a wonderful smell. MMM AFEE, MMM, yeah, this, this one got me. This is good. This one's good, this is delicious. Yeah, I like that beer. It tastes like. It tastes like it's more. It does, and it's well, we were partial to porters anyway. We're like yeah, Yep, but this one, this one was right up there. It's in the running. Yeah, this is this one's really I see why you you got this. An't really frightened. This one's really good. Jim, I'll tell you one thing. HMM, this is a wonderful Oh, by the way, before I forget this, sure, the cassaderes? Yes, how you say it? Either CICADA Kadia? Yeah, the CICADAS Parwel with Shardonay. Oh, just let you know, all right. Yeah, I like I also have a fan of wine, so that works out. This is really so. I know we have one more beer to go, but I will tell you I will. I would buy this again. Second, a second. Yeah, now, I don't know where this is on the hard to get category, but it maybe. I will tell you this. So, as I was, I was talking to you earlier that I stopped at one of the groceries to get my beers today and I was talking to a fellow that works there who actually stocks the shelves, and he was kind of just telling me what he gets, what he gets, what he doesn't get. He's a pub me a list when news stuff comes in. Oh that see, that's what this is. How I do. I do this Batavia to now. So he puts in a list so I will know what's there before anyone else. I can get out there and try to get it. It's great. That's excellent. And he told me right now because, and I'm sure you were aware of this too, beers a very seasonal and it kind of goes with the temperature and and and the weather. Stouts and pores are are going to become more difficult as it gets warmer, because people go war with sours and Lagom and, yeah, our exactly. That's more of a summertime type. You know, Drenk, the the pores, this stouts make you think of a cold, wintry day and you ever get you know. So people are going to companies are still going to make them, but they're going to go out there. They're not going to make as much of them, so they're going to go out the shelves quicker. Well, this one makes me think of about every day that I would drink this. I would, I would do this every day, absolutely, absolutely crazy. Yeah, I like that. It does. You taste everything is on the can right there. Sometimes the ingredients on the can are hard to they're hard to pick out. Yeah, when you're trying to w you're trying to break it down, it's hard. That one's easy. You could hear, you could taste. It's like a smore immediately right. Yeah, now I'm this noise to eat. I'm looking at it. It's a wait a minute, I I you know want I should. Should have, should photo this before I do anything. This is crazy. I know. This is what we're having today on are grilling a portion of grillings Huh is, smoked King Krab legs on the Holland and Grill. Now, what I did was I fired it up about six o'clock this morning. Now, what people don't really always know. If you know, maybe you go to a restaurant and have crab or lobster, whatever else, so good, but crab, a hundred percent of the crabs sold in the...

United States of America is already pre cooked. Yeah, and sometimes it's pretty cooked on the boat. Wow, that's that's crazy. Now that I did not know. So all you have to do, basically, is is to heat it up. Now the worst thing you can do is yeah, now, Vulkan eyes it right. I mean you have to you have to pay attention to it. So this what I did with this is I fired up the howland grill and I poured a couple of Beers in the retention pin sure and got that heated up, and it was. It was really steaming up pretty good. And then I put in some wood chips, let them off and I smoked it for about forty five minutes. Okay, you don't want to Overdo it. That you're you're it's still shell on at this point. Yep. Now, for the sake of grill this, I took the liberty of taking the crab out of the shell. So so for easy to we will get our hands right, right, so you and you may experience some roughage in there somewhere, but you know, I did the best I could, so that's fine. Plus, you don't what's Shell fish the worth? The worst thing to do was over cook it. So right, all right. So here we go. Let me try this. We get out the way with Mike. Here the MMM, the butter. The butter was done with clarified but better. In other words, I took a couple of sticks hmm man I' Meld at him down and then I skimmed off to the white part on the top. So we have clarified butter and then little garlic in there and in some lemon juice and and it wound up. I put in a little bit of Lemons Pepper seas down in there too. Can So, can I drink this? I absolutely love this. It's one of my favorite things to cook. There's now amazing. Now I have to tell you that the price of Krab leggs right now is because it's got King Krab Lakes, is a cost is about thirty bucks a pound. Wow, and it's off the chart right now. Yeah, that's kind of my go to price. If I can buy King Crab Lakes between twenty five and twenty eight bucks a pound, you know I'll get I'll get maybe ten pounds if we're doing a big shirt, which big staying or whatever, which is a lot of fun. But when it gets over, if the cost gets to thirty and they have to sell them for thirty five or thirty eight bucks a pound, gotta back off. Just not. Yeah, right, you gotta back on. Everything's insane right now. Everything is so did you did you get this from big but big box? Did you go to the you know, I was going to ask that. Just like and this is one of the things that mm that is a real specialty and and I always urge go to your local guy or, gasp, sure, right now, I get it. The big boxes are here to stay and whatever. And Walmart packed with people buy and gross. Always that always will be right. But when you when you go to a guy that is standing there and you can talk to him and he's part of the deal and and or Gal and and you say get me this steak, or can you get me this prime row, this cut right, yeah, whatever, this off or rip off the membrane rips from me or whatever you want to do. Where I go to is it's a family owned grocery store that's been there since one thousand nine hundred and fifty something. It's called Hagadorn. Didn't it's a it's in webster, New York. All My craft beers there too, and and day the best beer to do. But that's the that's the type of, you know, business that I like to spend my money at. Sure, you know and namelesse. And it's fun too, because I know several of the people there. You Know Chef Joe at the Delhi and a beer guy and you know our friend Dale, a manager and whatever. So these are people that I can call up and say, Hey, I need this, I need that and they you know, it's not that much more expensive than if you're buying it. It's not big box, but you get better equipment and they treat you like the service is amazing. Yeah, I want I did a shout out film there for about craft beer a while ago and they were so friendly and it was just tour and it was during covid and they were you know, everyone's massed up, everything's HMM, and they were like, you know, you can still got to be cautious and wear your masks sometimes, but we will accommodate you however you need. They were so friendly and helpful and that's something that I will never forget. That's why I go there too. And you think they're too much lemon in this. Nope, I could eat eighteen pounds of this gem. You know what, you're either being kind to me or not, because every single thing I've served you here you have said I could eat hundred of them. I always say, HMM. The best way to see if I'm telling the truth, MMM, it is if it's if I see it, if you see that I eat it all. So if you see it's gone, he's a gosh, this as good and it's delicious. It's and...

I you know what I like. Obviously I'm a red meat junk everyone knows. That why I like it when you when you take what you throw a curveball and you give us something a little different. Everyone as well. This is this is amazing. I was not expect to see food and this is this is great pleas you know, you set me a text, or I think it was yesterday, about another food, so I was expecting that. Well, there's a long story there. Last week on our grill listed didn't make it off the cutting floor and it was just a technical problem. It wasn't because it would stunk right it. It was actually a pretty good show. I was a great show. Yes, it'll never was just just, you know, technically didn't work. And we were talking about well, I made these sausage stuff shotgun shell yeah, which were good too, by the way. They were they were it were a little too big. They were big, but they were big. They were wrapped with Bacon, stuffed with sausage and cream cheese and and cheddar cheese and then dipped in cheddar cheese at the end. They look like a shotgun shell. All right, miss them again and and I will I'm going to retool that and bring that back up again, because I'll feed you that again, but I want to. I couldn't find a right shells right, so I had to use a bigger shell. But so you got Bazuka shells. Yeah, it's like yes, hmm, wow, yep. I'm sorry for everyone's in the part. We're just hammering this away. It's so good, though. Now this is one of the things. Usually HMM, and I really enjoy this because I know your wife loves the stuff we cook here. She she she's a she's almost excited as excited as we are. Do the pocket, because she knows I always bring back to the problem is this is all I have. No crabs. I'm not sure it's wather. I'm sorry. I know she listened to this later. I Apologize. This is going to be eaten. Well, women don't always they don't always understand us. No, am I wrong? No, you're not. No, I tell you what. By my wife does consider me a bit strange. My white well not there. So on the wall of I have this I don't know. I call it a lodge, but it's a it's a barn, basically. That I'd what would women call it. They call it a man can exactly, and and I you know, I look at that sometimes as a little bit insulted, because it's not. It's not, it's not. It's almost like a guest house. Yeah, you know it's almost, because I you've told me that you've had people stay there before and I remember I use it as a as my little escape room when I was filming. I would go change up the stuff I needed in that room. It's great rooms, fantastic. Everybody wants to stay there. Yeah, because it's so much fun and we have, you know, we have a good time here and whatever. And I don't want and there's a fair amount of adult beverage. It's consumed around the firepit sometimes, and I don't want anybody ever leaving. Sure on safe, being safe right, which is great, but on the front door I felt it necessary to post the top ten commandments of a man, as I'd review. Sure Number One, if you known a guy, if you have known a guy for more than twenty four hours, his sister is off limits. I would totally agree with that. They'll shalt never moon about the brand of free beer in a buddy's fridge. However, complain at will if the temperature is unsuitable. Now we've talked about that a lot. We have. If you serve warm beer, you're right above a terrorist. Yeah, I can't do it. You See, I actually had it an ice pecked cooler that I bring here to make sure our beer is that proper temperature before we drink it. Now. Number three, women who claim they love to watch sports must be treated as spies until they'll demonstrate knowledge of the game and ability to drink as much as the other sports watchers. I was going to mention my wife in this, but I'm a stake stair away from that to keep myself safe. Number four, when stumbling upon another guy watching a sporting event, they may ask the score of the game in progress, but thy she'll never ask who's playing. Yeah, I could one, not one, right there. Right, I agree. You can't do that, because and make sure you're supposed to know...

...these things if you're right, if you're attending a sporting thing at your buddy's house. So, yeah, I agree, totally agree at that. Yeah, by a crab, it's good. Number Five, thou'll shout never let friends wear speedos. Ever, if you'll clothed, Yep, you know what, not much to say on that. I agree. And number six is a controversy that comes up frequently for guys. If a man's fly is down, that is his problem. Thout, didn't see anything. You want to hear something funny. So this recently happened to me. I was at that my my daughter's tea ball game, okay, and I had reas. I went to use the bathroom and I came back and I said, I you know, I have my little launcher that I sit in while it where they play right, and apparently the the barn door was open. Hey, and I sit, I said, next to a couple, you know, a bunch of guys that could also whether. No one said a word and a thing. Not a word. I finally, as I sat back, I look down, I was like, oh my goodness, and I, you know, corrrected the issue, but they said nothing. That is that? Well, they're following the room. Okay. Number seven kind of goofy. But the girl who replies to the question, and I quote, what do you want for Christmas with if you loved me, know what I want, gets a playstation three. Now, have you ever heard that from your wife? I have not. You. You're lucky. No, no, my wife is from another plan. Number Eight. There is no reason for guys to watch ice skating or men's gymnastics, ever. Oh, you know, I don't know. The gymnastics thing, I get, but there was a time. Probably nine is rice kintting was a really big deal. Yeah, I've, yeah, I've. I'm guilty about yeah, I know. Yeah, Gosh, number nine, I'm almost downe with it now. You're good, you're good. No Man shall ever be required to buy a birthday present for another man. In fact, even remembering THY buddies birthday is strictly optional. Yeah, I guess. I mean you're good friends, you know. Usually will throw yourself give you something, right, but yeah, I guess you don't. You don't. You never harp on it, though, I guess. Yea. And number ten. Where's my dreaml yeah, I get number ten of the man cave ten amendments. Never hesitate to reach for the last beer or the last slice of pizza, but never both. Have you been guilty of doing both? Yes, but for me it wasn't. It was probably a fine wine and crab legs. Yeah, I will find not pizza. You have the beer, though. I'll grab it first. I don't care anyway. Oh Gosh, this crab, but my balls almost gone, I know, and I butter my shirt or so delicious. Well, you know, butter is them. You can't eat. I can't eat crab legs, crab, any kind of crab, without butter, and the same thing with lobster. And I love clarified butter and I love solid butter. So here's the question I ask. I asked all my friends. What do you like better? Crab or lobster? Easily for me, well, I like them both, but crab, Yep Senor crab every time. I I love lobster. I love Lobster, but I went out to dinner last night at in Buffalo, New York, to a Longhorn steakoup rop then there before, and I had a ribby and I had a four ounce lobster. To now, four ounce for me is about one eighth of the sizes should be. But one does like a cooked it perfectly. Okay, if very, very easy to overcook a lobster, absolutely, and there's nothing worse than a rubbery lobster. Yeah, this one was cooked perfect falling apart of yeah, it was. It was very good. And I really enjoyed it. I do have a quick crab story if we have a time. You have all time. Love my bank. I live in the town of Albion, New York, and my bank had recently been sold to another bank. Okay, which is happened four times since we lived here, and the same thing thirty eighty five. And so they had this giant open house after they remodeled and, you know, did what they're going to do. And so I went down there and I met the bank president was there and the new bank manager and sure, you know. So I'm talking and they had this spread of or durbs out there and, okay, I look over they had these little crab things. Right, wow, that's really good. So I picked one up and and I bit into it. Right, that's really, really crunchy,...

...and I'm thinking, okay, and I bit into it more and whatever, and it I'm chomping and chewing and whatever, and finally some guy comes up to me and he goes, you know, you're not supposed to eat the shell part of that. You're just spoke to eatdance. Ah, it was the funniest thing. And I went back over there and I go, okay, well, maybe there should be a sign there so I should say something. Well, and he's a guy I know, right, he goes, well, only a dope would think you're going to eat the shells. I had to be there, but it was pretty funny. You know, I hear that the Shell's actually good for you, but I don't know if that's true. I would I don't. I wouldn't need it. So maybe if they're powdered or something. Yeah, I know you kuld eat soft shell crab, right, and those, I've had those. Those are pretty good. Making a crab. Yeah, it's delicious. Well, we have one more beer that we have to show. We got to try it and I'm excited about that too. So I this is one I have not tried to form a company that I love, but I have not tried this beer. Think you, sir, that I've that I've not tried. So let me go. You grat that real quick right. I have a fresh glass for you to that one. I appreciate that. Thank you. And as I dive right into a little bit more of the crab. You know, crab is easy to cook on a grill. It's easy to cook on the sideburner. Sure we're into clam season two, so I'm more clam class, more clams coming up on grillas. Absolutely love clams. So you and I both are fans of this company. It's the robot brewing company right here in upstate New York. We both know the person, John R lab who runs the place, and their beers. They've been doing it for a while here and their beers are fantastic. John's like the Godfather of craft, yes, because he, if not the first, certainly one of the first in our area hands out and he knows that and he appreciates the the love the support he gets and in fact he's even told me, when I talked to him, that a lot of the the newer brewers that are doing very well they met with him and he kind of coached them on how to do it and that's kind of how they got some of their success. He's great that way because that's a true mark of character right there, when you're willing to share things and want everybody else to be going to be competition, but he still he still wants them to succeed, right, you know, and that's that's that's a great guy. So this is a black cherry stout. Jim and I love Black Cherry and I love stouts. This is exciting to me and this one the ones I've not had from robot. See that a strong at the six point, five, point eight. Oh it is okay, so not terribly strong. This classic dry Irish stout is brewed with large amounts of Pale chocolate, malt, roast barley and malted oats for a pitch black color, a company by notes of coffee, dark chocolate and rich oats. I Guess Natural Black Cherry blends with the notes of chocolate and coffee for delicious winter warmer stout. Wonder what makes it Irish? I don't know. There's it just that's where D yeah, well, you know, you think of Guinness, get us is the one of the stouts that everyone knows about and that's that's Irish. So I'm picking. That's probably just a type of beer that was that was probably conceived there. As what I'm assuming. I went to Dublin a couple of years did you really climbed up the Guinness Factory? They're up and they have this very similar to the Genese brewery restaurant. Up at the top are what overlooks the city and you know, you go on the tour and eighteen you're not in the factory that's making it. Yeah, they tell you how, the history of it and where, and they show you how to how Guinness is made and whatever, and the trial one and knee, you get to the top and they give you a pint. So I have to ask. I ask everyone who is gone to Ireland. Is a Guinness in Ireland different than a Guinness here? Very much different? Is it? Yeah, better it. It's much better. And and it's ingredients, stuff and whatever, I'm sure. But the pint that I had on top of that building was was a Guinness that I really, really like. Now I'm not a big fan of gain it. Yeah, it's not. It doesn't have all the notes of other stuff. Yes, always been my right. Beer has evolved so much since Guinn is now. So it almost tastes and I don't want it because, like Guinness is a very, you know, great beer and and one of the first crafted beers, I would say, but it tastes kind of bland now compared to what what else is going on up right now. Then there's not a knock. I getis because it's just it's just a straight up stout. That's why there are some people that just live by getting absolutely I loved it before I got into craft beer. Here we go. Oh yeah, that was one of our loudest one. Yeah, that's pretty good. What are we going to do when we find something has a cap on it? Oh, we had one of those. We...

...did. We did Modello when we did yeah, Yep, it was an o Kay beer. Yeah, it was okay, I liked it. You know, when I go to I got to Mexico frequently and when I go down there it's I try them all. They have some really good beers down in Mexico. Now it's a different yeah here than you're getting up here. I was gonna say it's just like the Guinness. It's you know, do they do crafty stuff in Mexico? Is More? Oh, absolutely, that's all over the world now. Yeah, actually, Europe's way ahead of us on this. I think I been. They were first. They were first. Yep. Yeah, I talked to all one of the one of the brewers from Brooklyn Brewery. He said he got into it and craftier after he was a he was a stage manager for a rock band who toured in in Europe and that's where he first experience craft beer was in Europe. It's a how can we're not doing this in the states? So he came, he came back. I started doing it here. So Brooklyn Brewer is one of the first craft rowers in the states. Do all right, let's go ahead and get this low before we do that. Let's do it toast. Absolutely right. Are we are? We go, come at Wellson to Jim Salmon. Here we go again, grilled. This available everywhere. Well, HMM, I chaste. I taste the Cherry. I do. I do. It's not terribly sweet. There a little sweetest. Do it. This is this is yeah, this on the dry side. Yeah, Yep, absolutely, Yep. I like that. I do. I do like it. I said robots really makes a peer that I don't like. Not. It's not really complicated, though. It's you have a stout, you have a little bit of hit that Black Cherry at so this is like a stout drinker's beer. I wonder where that what the Cherry was. HMM, that's good question. We have to bring him in here and grill him. I know what was right. He would he's such an approachable person. He do it might be. Yeah, that that's you know, when you look at this in the light, Yep, there is a little bit of a rebel reddish. Yeah, huge to it. Yeah, I see that too. Well. So this is the time that we had that everyone's waiting for. We've had our three beers, we get one, we're SIP at this this so I can do my comparison. Here you go. You can't just do what I wanted to know. You gotta have you gotta have a few. So the three beers that we had today again from three heads city time. Pink lemonade, sour, our only sour of today, right from war horse brewing in Geneva, the smores with Churchill oatmeal coffee stout and finally from our friends at robot brewing, we had a black cherry stout. All these not terribly strong. The Churchill one was the strongest one. The other two were right around five or six percent. All three of these I like. Same here and and if any of these were in Nicola out there, you drink it? I would drink Yep, absolutely. I like the lemonade. It was very sour. Yeah, and I liked that. I really liked the Cherry Stout because I'm a stout guy and I love almost holder stout. I same here. But when you write smores on a can you got me? Yeah, I think we both agree. I can't really add much on that because I totally agree. I like both of them, and you know me, I my two favorite kind of beers are sours just stouts. Those are like the two that I like the most. Everything else in between it I kind of like. Those are my favorites. But you're right, that's Moors. Tasted like I was eating a smore, you know. So that is a very good here. That's our that's Jim and Matt's recommendation for this week. We're going to go with the war horse brewings smores with Churchill, which is great because an honors memorially. We can anyways. Absolutely, it's absolutely perfect. Yeah, but but thank you very much to three heads and also robots for making great beers to they're both delicious. Absolutely I would if you want to get those, don't. I'm not saying don't get those stuff. The roar Bock Scott jails, my favorite town that's on the universe. Yep, right, YEP, Yep. So coming up on future grilled this of course grilled chicken livers. MMM. Now, you came very close to having those this morning, although there was a little chinkiny armor on that. I'm not sad about. The crab of them still lead. And we're going to also do some clams casino for Grilla. Love Love Clamsasino, which we did. We did a sheet version. Yeah, we did a version of it last time, but that's coming up on a future grilled this we had beef ribs once. I don't think we've had pork ribs yet. Not here, we have not. We've had the beef ribs, which were amazing. By the way, Kelly Gofoil from big, I'm sorry, not big out big alas, but from drinking. A girl as text me multiple times asking when you're going to bring those Bo. She love those. Just nod. Wait. It was just an inn, you know, like a like Fred Flintstone,...

...yea throwing a bones over held. It was great. She really enjoyed that. Those who good. We're going to do pork ribs here. Okay, we did pulled pork once. Yep, we're going to do pulled pork again. This time it will be loaded with Halipinia. I'm excited for the cabin Arrow and it's going to be over the top hot. So we'll check that out in a whole bunch of other stuff. Anything you can think of, we're going to do it. Yep, don't forget suggestions. We take them. So if there's something, if you want us to try cooking here, uncrill this or beer that you think we should try, we're happy to oblige. Just go to Jim salmoncom its contact session, or you can go to my page inside the margins RADIOCOM contact section there. Will definitely do it. Jim, I can't tell you how much fun I've had today. The food was amazing, the drinks were great. Again, reminder that the Samur rens cowboy cooking show is available on Youtube everywhere right now. Check it out. You'll see Jim and I clowning around and also his guest Tim, helped him out cooking. Also, you can find grill this everywhere. I heart radio, spotify, wherever you get your podcast, but on both of our websites buildings there and also coming up next week is, Jim said, we will do some great food and great drinks and the imagine now we're good. You're the best. I don't love cooking and drinking with Matthew to wells and will be back next weekend. Next week they're more of grill this.

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