Grill This!
Grill This!

Episode · 10 months ago

Smoked Wings and Apple Dumplings

ABOUT THIS EPISODE

Jim and Matt are back! Jim serves up slow smoked chicken wings and an apple dumpling treat and Matt Brings in a sour beer package from Craft Beer Kings. Plus, Jim and Matt talk turkey for Thanksgiving.

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 pipe glasses. Get ready to grill this with Matt Wilson and Jim Salmon. I know there's there's probably some people out there that I thought we disappeared. I don't, all right, but we're here grill less. Good morning, Mr Wilson. Good afternoon. Good afternoon, it's good to be back. That's a big Matt Wellson. Now, I was mowing the lawn today, sir, and I flipped on my Bluetooth on my phone. I have these little headsets when I'm on the lawn. Yeah, and I listened to the Matt Wilson Singletarry version of grilled this at the Buffalo. Yeah, it was just the New York State Craft Brewers Association Brufest. That was in Buffalo. You are so good at that. It's like the old days, like like you know, Dan Rather, where they ran up there with the hey. You were great, but tank number one. You were definitely missed, because I like to be I like to be able to bounce things off so as somebody else, and you know our friend Kelly Gilfoil was there. She missed you too, and I know that war cloud brewing was there, one of your favorites. I listened to that part. You. You talked to my friends, a big Dick, I did. Yeah, one of the salesmanagers, a big ditch, is going to come in and do the podcast. Excellent, excellent. Their beer is amazing when we're getting good stuff. Yeah. So well, I was a great and good time was had by Ay. Sorry I couldn't make it. Yeah, but we're back and girl less and it's this time of year. It's a little cool out there, but all kinds of cool growing. It's chilly, but but, Jim, this is the best time to grow because you can you can sit down, you're gonna have a nice beverage. You keep yourself warm, because they'll call get your warm. You know what I mean? And there does sit there and watch everything smoke and slow and all that good stuff. Now we're in the Salmon ranch studio and every once in a while you might see a fruit flyer to flying around, because I've been brewing in here for three months right. You know, I'm so excited because I remember, before I went on vacation and all the other things that I did, I got to sample some of that and it was delicious. So I've been patiently waiting for the well, I mean, you know, wait, no more, there we go. Right now. We'll just try the I don't want to take a lot of time on this, okay. I want your opinion on this, because this salmon, ranch, black raspberry, okay, came out almost like a sour. Okay, so try that out and see you think. Yeah, but Oh, it smells. It smells fantastic, and that right now I just love it. Of course I made it, but you know, I do make some stuff where I pour out. This is amazing. Here's the funny thing. You're right, it is almost like a sour. Beers it is. It's so good. So what happens with this? I bottled it about two years ago, so it'll be a lot better in six months, but so good though it is, like I like it right now. It's all black Rassman, I'll tell you that, and it came out really good. So I think I have I like dirty bottles or whatever. It's probably already five of them. The problem is you like to you like to let them that age a little bit, but there they're just calling me. That's very, very tasty. Man. One day I'll get to that level of the brewing, the CIDERS and the wines. That's so good. If you turn around, you will see your bottle of black round take and and a bottle of honey crisp pard cider salmon ranch, and I'll just bring that glass back over here. I'll just give you a little taste of this and correction, those are my wife's bottles. Yeahs, I will be able to touch and probably and this. That smells good too, this one, this particular. It's funny how when I've got a little kick to it,...

...it does. It's got a little carbonation and I have a hard time pouring out even the sediment at the bottom. Yeah, but if I bought bottle up some of that stuff that's close to the bottom, it'll start up again in the bottle on me. Happens frequently. So I have two or three bottles where the corks worked their way out right, but the rest of it I just put on the shelf and try to you know, this little think this is great. This is honey crisp. I like this because there's still a little sweet in the bag, but it's dried out a like. I remember last time we had it was really, really sweet, and now it's right out a little bit. This is this is what hard cider should be, harshwise this is perfect. Yep, I'm excited to drink both. Well, I just wanted you to try, but those, those bottles, are yours to take home. Oh, thank you. And yes, I smell something in here too. There's like some sort of food happening. And what? Well, I did? I did chicken wings on the Pellet Grill and I made a made a rub, not a rub, a sauce for them, okay, and but it was more like a brine sauce. I took lemon ginger, a little pepperk garlic powder, onion powder, salt pepper, little lemon juice, some soy sauce and a tablespoon or two of oil. Okay, mixed it up, cleaned and dried the chicken wings and then I rubbed them all on the stuff and I cooked it for a long time and then at the end you finish it off with a little bit of Buffalo Wing Sauce. That's what I'm talking about. Jim, so you know, and I have a special treat for you. I Made Apple Dumplings and and this is the most simple thing on a planet. So when we get to that, explain how I'm excited because we're in fall right now and nothing sets fall like the flavored stuffles everywhere. It's it's just as great apple pies and Thanksgiving coming up and it just wouldn't be right without an apple lie. Absolutely. So I want to bring out a beer for us to trip it. Before I do that, hopefully later on, I want to get your I want to get your opinion because you've been doing pillet smoking longer than I have. I've grilled, I've smoked with regular wood, but pelt spoke. I'm just getting into. I've just using the official grill of grill this the LG Black Label Pellet Grill. Yep, which that's not every fine, amazing, cool so far. And I did a brisk at that came out awesome. I sent you some pictures. I think, yeah, so good. But I want to do a Turkey and I heard that you you might be able to give me some advice on how to do that. Actually, yes, I am going to brine my Turkey this year. Okay, I don't usually do that. Thanksgiving here at the ranch is twenty five or thirty people yell. I gotta I gotta be organized and you know I can't be standing there scratching my head. I got any people to feed? Hungry people? Right, yeah, so what I'm going to do this year, though, is I'm going to brine the Turkey water salt, Quarter Cup of regular sugar for oranges quardered, okay, two lemons quartered, a couple of sprigs of time, tablespoon or three of peppercorns, tables teaspoon of sage and too teaspoons a celery seed. Okay, all right. So you take that, you put it in a giant pot and you boil it up and then you let it cool. Okay, and you have to completely let it cool right now. You can either if you have a big enough container. I have containers all over here, giant stock pots, right, right. So you put the Turkey in there and you just poured US stuff over the top of it. You put a cover on the thing and put it in a refrigerator and you let us sit for twenty four hours. Okay, okay, all right. And and there's lots of different recipes for Brian, but Brian is salt. That really is what it is. It's salt and Webb, brother, you can do it just a salt and water you want, with the other the orange and a lemon and all that stuff just brings things out. You know. Now I'm going to I'm going to ask you to send in the RECIPI...

...and I'll and I'll post it on our pages to because I'm going to sure. I think I might use that to Brian, because I looked it up and it did say that you should Brian Your Turky before you smoke it on the pellot girl. So Yep, I do to Turkey's every thanksgiving. They're both about the same, anywhere some thirty two, thirty five pounds and it whatever, because my wife especially likes to send everybody home with heaping plates full of Stub blesser. And so I usually cook one on Wednesday and then it's a family tradition. We get up at two o'clock in the morning and get to Turkey and stuff the thing and whatever and then set it off at around to thirty and and then we usually eat around one right in the afternoon. So but it's time for football too. Yeah, yeah, it's perfect. But this year I'm going to cook it in the Big Komodo Joe. Okay, so it'll be a charcoal, one of my favorite ones that you use. Also, it's always comes out. Yeah, so much fun. Now I'll this year, after I brine the Turkey, I'll melt down a stick a butter, some more salts, more pepper, some garlic, minced, some chop time, Parsley, Oregano, Rosemary. Mix up a little bit of that, okay, and I'll make a paste on it and I'll rub every inch of that Turkey with this stuff, and then I'll pull up the skin and get some inside there too, and then put that bad boy down on that Comoo Joe. And it's about I usually do, because we get fresh turkeys. They don't have that little plastic pop. I'm thinkright, right. But I'll put a probe in there and I'll keep an eye on the whole time and and it will be you want to cook your Turkey to at least one sixty five in the center, right, right, and when you're when you're arranging your Turkey on the grill, you want the legs out of the way and the wings tucked in behind. You want to rip moth or anything, but right, talk, come down in there, because the heat'll get through their books. Sure, yeah, right. So when you put your probe and you get it way down in the bottom of the Turkey breast, and when that gets to one hundred and sixty five, you're pretty good, excellent, and then you rub that whole thing down with that and just let her go and that skin will be nice and crispy and everybody, when you open that grilled there be twenty people standing around you wanting a little hunked on it. And now I recall the first seven ranch cobic cooking show. The brisket you cooked that was done on the compan was done in a come on, that's the big one, right. The bank was one of the best things I've ever eaten as an accident. Yeah, that was good, but it was. It was. You're thirsty, I am. Let's do it all right now, this is a lineup. I don't know. You must like me today. This is my lineup right here. Well, so I want to thank our friends from craft beer kings. They sent along a package to me. We are very prolocal here, right. We loved it to support our local brewers and our local restaurants. We especially during this whole virus thing. You know, we'd like to still get continue to give them support. All right, but I went outside of local for this. So we're sample the first of yeah, right, so good, because, girl, this is is heard everywhere. Right, no, world. Yeah, so, yeah, well, I got to go over to the list of countries again. Yeah, so, so this is a nice variety pack we got. This is a sours variety pack. And, yeah, I know we both are huge fans of hours, I know, and therefore they span from New York to California. So you grabbed the first one. All right, I can't wait. This is, of course, we I am seen Matt since he went down to Kingston, King Street, yes, sir, and Myrtle beach down there in the Carolina isn't and I can't. I want to ask you about some of that barbecuite he had to yeah, Oh, yeah, well, I'll be happy to that day evolved. So first up we're going to do something called fruit box as from sandbox brewing company. Okay, all right, it's got strawberry, banana, guava, passion fruit.

It's a Sour Blond Ale. It's got to be a west coast type stuff, right. This one is California. YEA, so the sunshine on the Glava very good yet. MONST Montclaire, California. Okay, and it's six percent. So it's writing that normal range. It gets a little both normal but right around the normal range. Yeah, for hours, most hours are around five, five and a half, but right. But some of the really good ones are six and side episode. I'm even a gold to eight. Yeah, yeah, it all depends where you get a find. But all right, there we go. Oh, we love the sound. It's been a while. Sot We do this as this so fun. Oh yeah, that smells awesome. Smell the all the guavas and stuff, and I'll look at that. Come out of there. You know, that is like an orange. It's like now, give that a smell gym. I want you to smell that. Oh Wow, that's great. In it. Yep, you can smell the banana. I got the banana. You know, I don't know how to separate US smell. Oh look how thick that is. It's extremely gosh. Yeah, I don't know how to separate the smell of tropical fruits out too much, but that is I mean it just it's like the Caribbean when you order one. Yeah, right, yeah, all right, here we go. Let's go. MMMM. Oh No, yeah, that's a fine yeah, that's not bad at all. That's a fine beer. He and that why that's podcast. I'd almost do this for free. Yeah, that's now. Now, this reminds me of some of the Good Beers we've had from like like frost brewing. And what's the other more talous? Yeah, the one big Alice. I know what you're talking about. Want to have I can't because listen, that off. Is it? We're good, terrible? I know, yes, it, but that was a lot of fun. They had the the two colors, the blue and the red. Yes, rising storm, rising store Yep, thank you. We're dying yet, but they weren't listening. But yeah, they're just this is a really good and this this is a California. So yeah, so this is this comes on your draft kings. Is that what you say? Craft Beer? Craft Beer draft kings? That's yeah, that's a football BEDDINGTON. Yes, but craft beer kings. They they will send you a variety pack of beer from all across the country. It's about sixty sixty bucks, I think, a month or something like that to have them do that. So I'll how'd you get that by your wife? I well, that comes out of petty. Yeah, moving on, I could live on this. Yeah, this is really good. This is fantastic. So, as you know, Jim, at the end of the episode we we were have to rape these beers. So so we're starting off pretty good, though arm. Yeah, yeah, we are, and it's perfect. Yesterday was election day. So, yeah, it's we will vote. Did you? Did you go and vote for Exlection Day? Yeah, yeah, we yeah, there's a long story, won't get into it here, but we won. Yeah, so it's a good, good thing. Yeah, I where I live is a small I live in a small town too, and a lot of people were uncontested. So took it, took the spark out of it because, you yet all, I had one choice. So they that happens a lot when, yeah, people are comfortable that they have you know, we're facing the big green yeah, yeah, I don't Remember Fighting City Hall and government and the State in New York. Yeah, you know, I wish you the best with that, and that's this is this is delicious. So I know we don't usually rate round the bat, but this is this is up there. Yeah, I get I get pineapple out of there. I do too. I taste it. Yeah, but I don't think that was...

...on the ingredient thing. But maybe when you move you combined stuff. Yeah, stuff together Mat yeah, absolutely. Look, look, you can look at the top of the Bratcle fick. That is yeah, that we I think, early on when we started in with some of these fruited hours, the thicker ones where the better ones. Yeah, I don't know, we learned that fast and and we also learned that you go from the nine hundred and ninety nine for four of them to fifteen to twenty someone real quick. Yeah, yeah, and yeah, I'm assuming this is probably going to be up there as far as a four pack. Yeah, so, but it's worth it. This is a very tasty beer. How many beers come at once with your that's actually a great question. I six, six beers. So you get six beers. You can, I think you can do a lower level where you get the smaller twelve hounce cans, which we're not gonna waved actually useless. So to come once a week, once a month, once a month. YEA, Yep, cool, yeah, so it's a great way too, if you don't know what you like, or if there's one category that you like but you want to try a bunch of stuff. That's a great thing to do or a present for the man or woman in your life. Yeah, well, you know who loves craft beer. Sure, absolutely. I can see one problem with that. was that. So there's a beer there in California that one I like. Yep, I'm not going to find that at the local carcier so are I might have to I might find it at Beers in a world or right like that. Right, but if I couldn't hunt that down, I might be disappointed. Now, the cool thing about craft beer kings is you can you can order direct from that. Okay, so you don't have to just do these special sortid path expect if you find when you like, you can buy as many of those as you want. Okay. So, all right, all right, that sounds good. So you said you bought a pork butt that you're going. I did. I did. So I went to how would you consider it? Not a high end store, I guess, to buy it, which is fine. The Cut. I looked at the cut. It's a great cut, right bone in or out? Bone in, okay, because we were. I had that conversation with somebody this afternoon about the bone in versus boneless, and a bone adds so much flavored that Merrill gets into it. Just yeah, really does it right. I with a couple exceptions. I the quality of a pork butt doesn't matter nearly as much as it would with a steak. Yeah, that's row and that's what I've been told to and because you're going to cook the live and you know what I yeah, right, right, and it's I always ran up against time and anything I did, but when it comes to pork, but you gotta Cook it, I mean really really cook it right. My favorite way is in the Dutch oven. And now it takes time because you have to keep going with the the coals, coals or the wood or whatever you're doing right, right. I discovered well, on the salmon ranch, cowboy cooking notes. To show the second one, I accidentally bought Oak Bricketts, yes, and they lasted three times as long as regular. The charcoal working right. So it's but it's still you to cook a pork button in a Dutch oven, you really to pay attention right right. My favorite one is you buy a jar of those cut up Halipinos, Yep, and you dumped a whole thing, juice and everything right in there on top of that Park Butt and it cooks for twelve hours in and when you pull that out it's got that Tann ha ha. Now you got to have people on board to like a Little Huh. It's not over the top hot, right, but it had some heat too. Now, I know we've discussed this before, but I'll ask again. As far as heat category goes, where would you fall? Do you like things with a little kick? Twitter? Yeah, I definitely. Yeah. Now...

I have a palette that almost there's only one thing I don't like in the entire world, and that's meant right. I'm not a huge mink guy either, actually, and now I like like those York pepper M Pattis. That's a different deal. But Mint julips and mint mint stuff doesn't do anything for you. Everything else in the world I'll eat rat if I had to say, if you're smoke at most a Dutch oven, what are you going to Cook Your Pork Butt in, though? Do you know we're well, I I want to get as much use out of that pellet girl of okay, so I'm going to use the pellet grill. Okay, Yep, all a lot of people, and I'm guilty of not doing this, a lot of people, are now putting down one of those aluminum foil pans. Yeah, and I wished I had thought of that, because my bottom unit there's pretty dirty. I got to take it out. I take the drill in the wire. We know that. But but he slide one of those in here. But your pork butt's got to be in a pan. Yep, you can't. You can't do you because there's a lot of juices and things you want to you don't want to be lost right, right. And but that bone, you should be able to say, okay, there's a bone reaching there and pull a little that thing right out of there without any reasonstance. And the best meat on that whole pork butt is the money muscle, and that's right there at that bone. Everyone always says the best test it needs close. So you'll love that. You have those let clause. I have four different kinds of those and I saw another one and the girls store the other day something. It's almost like they're connected, right. So you if it's almost like a like a shovel or a post hole day, right, so maybe somebody will buy me. Thats not right, funny, but yeah, you gotta. If I could. Like we've had some weddings here, Yep, and two of the weddings the people want to pork pork butts. Okay, the pulled pork right, you can't go wrong with that as a rule. But so we go out and you buy, you know, I'm feeding a hundred, fifty people. So I go out by fifteen pork butts and and there's always three out of those that are hard to pull no matter what. Yeah, and you got it, but those but but as you're tasting it though, once you pull it, it's really tasty. So I'm but it takes some work. Yeah, and you know what, as I was just going to say, I totally forgot, and I will remember next week on real this, that when I went to Kingsry, South Carolina, I brought back some pounds of that of that pork. Now, I think I told you before. It's in the freezer. It's in the freezer. I got some for you. So I have I have to remember to bring it for you next time. But yeah, the difference between the pork they're in the pork here is they don't do regular pulled pork, you know, they the whole that's the whole hog, right. Yeah, so they do a whole hog and they tear that big a part and you get variety of pick pieces in your in your pork, and it's just every bite is like a you is unique and it's so flavorful and it's insane. I probably cooked, I don't know, twenty hogs in my life right. That's the holy grill to me and everybody standing around there wanting that course cheek meat we talked about. Yes, you're a smart man. Hasn't very good. Yep, but that line coming off that Bagh. When that, when that hogs done and you're just playing around and you take the knife and you run it down along the back of that thing and it comes it's like two feet long, ha ha ha, about three inches in diamond and a whole thing to flaps right out there. There's no better eating, yeah, on the planet. Yeah, and I can imagine pull pull on that. Yeah, you pull that whole hog and you got some, really got some. Yeah, I can't wait to get down there. So next year definitely. Yeah, hopefully everything's cleared up a little bit by next year and we'll be able to do what we wanted to do initially here. So once you dig us out and all right, that, will go do other beer, then we can look at some of this fooks, I'm getting hungry. All Right, okay, all, let mean, there's one thing. While he's doing it, I...

...just wanted to reach out on one thing here. I ran into a problem early on with rusting of my grill grates. Now I have some more higher end stainless steel things now, so that doesn't happen very often. But there's a difference between grease and oil, and the grease that you leave on there actually promotes rust if you're not clean it, and you have to, you should always clean it right after you use it. Now maybe let it cool down a little bit and then I use grape seed oil, which is doesn't have much of a taste, doesn't flare up. It's benign. It doesn't you don't it doesn't off taste something right, right, but it seals everything up Nice. That's what I use and I'll spray it on there and I'll take a paper towel and you know, get the rest of it off, maybe spray it again and and if you're doing that, you're helping fight against the rust of the grill. Great. So, yeah, you know this is your enemy. I was going to say I'm sure you have been to a I tried it, I tried, I tried to do a good job keeping like my girls clean and everything. I have one that I call the junk rill that I have out there that I don't really care about too much. I only cost me like eight bucks or something, so I don't I could care less. I'll throw it out get another one next year. Right. But I know every once in a while, especially if you cook it all day, sometimes you get a little lazy. You know, you like, I'm done. I know it happens, but you're right. It's important to not do that. When I cook ribs, there's a particular way that I cook them and I cut them a separate yeah, it's, you know, not in a rackt, but they're all separate and there's a mound of there's fifty of right, right, and and I've got my barbecue mop yep stick that in the hop man right and all that stuff dripping down and it's a mess. So I have one girl for that. Yep, and that's what you're talking Yep, Yep. So, Yep, all right. What do you have up up there? All right, so this one is the one where I could not exactly figure out where this is from, but it looks delicious, so we're going to drink it. That might be a problem if we need another one. It's called Fruit Mangi. It's from eight bit growing company, which I'll had you something to Google look up eventually so I could find out where they're at. Yeah, but this one says it has blueberry and marshmallow. Let me think, I'm I'm now. My head took over on that. I you know that oatmeal you get? Yeah, blue bears and cream. Yeah, I got that right here. So I I'm very curious because because a lot of these hours have a bunch of fruits in it, this has one fruit and marshmallow, right, right. So I'm curious as all this in the taste. Or what was that? Cereal? Who billberry burs? That's what I that's the smell I have in my head right now. Here we go as a double. Now you smell the little berry in this one? Yeah, yeah, absolutely. Let's see what the Fruit Mangi. Okay, so it's coming out. It's not as thick as the other one was. That it's coming out like a pineapple color. Yeah, I mean it's still you still can't really see through it. Yeah, I mean I suppose if you had, if there was a little blue dyeing number six in here, it would look like it's kind of a cross between pineapple and a pilsner. Yeah, yes, yeah, so what do you see? Smell this up? Yeah, I slept. You can smell. You can smell blue a little bit. there. There we go. I could taste of marshmallow. I taste of blueberry. HMM, that's a different taste. Yeah, now we went from a very, very thick sour to this one's like just a I could to see if like a regular beer. Right, I like this. Yeah, it's not. It's not. It's not that. Yeah, but if you drink it, I'll on the back...

...you can kind of get that marshnell taste. Yeah, Boo Berry. Yep. What was the other one? Count Chocolate and FRINK and Freakin Berry. Yeah, I don't certainly don't dislike no, guess some. I would drink a few of these. Yeah, Yep, well, you know now. Yeah, well, if I was being given them, I think we will turn that down, turn anything. Well, you know, it's it's been. It's been a while since we got together and you know, since you got kicked upstairs. Oh Boy, Oh my God, if you're listen to the podcast for the first time, Jim and I work for the same radio company. Yep, Yep, and I used to be his producer for at least a year, or year to half or something. Yeah, right, two years. Yeah, I've been I've been there for three and a half. You're right. So probably like two years I was your producer and then they moved me to a different show. Of course we took credit for discuss. Well, you did. You are the best. That's why you stop. You really are, you know. So when I get to the point where I can hire you back, I will do that. Are you hungry? I'm starved. I've been waiting for this all day. So what I did with these is so you were. Now these again. These are chicken wings, right, chicken wings. Okay, they've been roasted and smoked in the PALLA. They look looking at I gotta go ahead and talk. I'm going a picture of this. Yeah, now what's your favorite part of the chicken wing? The little leg or, though, the flat wing? Now that's actually a great question because my wife loves the flats. She okay, and my my girls like the flat too. I like both of them, but I like the drum because there's lex, I guess you would call the drum, because there's less bone than mess with, and we got one bone. You know I mean. Yeah, you don't have to eat around that middle bone. Right flat. Yeah, now I've already eaten, but I'm going to have one. I dope be shot. I Made I made a lot of stuff this week. I made homemade baked potato soup and that went along pretty good. Matt, Matt Wilson, photographer. photographer. Oh yeah, by the way, while I'm doing that, grilled this can be found on iheartcom, spotify, wherever you get your podcast. We are now also on instagram and twitter, so you can follow us grill this on twitter and instagram. Things to our friend WHO's helping us out with that. Yeah, and if you have not checked out the cobway cooking shell the Samuratch Cup quick looking show yet, you should. The first one's pretty good. Second one is going to be better. I promise. I was on acacious. I didn't finish it up yet, but we're getting close to finishing it. We should have it up pretty soon. Be On the same YouTube channel that the original ones on. So go ahead and check out the SAMON ratch cobbe cooking show. Part Two's coming up soon, and also grill this wherever you get your podcast. I got a call from Rubert. Rubert, what's his name? Murdock, Ropert, murder? Yes, yes, he said. When's that next show come? It will be soon. I you have my word. Now he's these chicken wings. HMM. Now, Jim So, here be do the analysis here. Number one, you can taste the fact he's were smoked. That's there. Ye. Number two, the meat just falls right off the bone and that's how you know it was slow cooking. Yeah, and you still have the buffalo wing sauce on. You still get the boat. So this is like a complex wing. It's a smoky, soft buffalo wing. It's delicious. The only I like to cook checking wings two...

...different ways like this. This was cooked for a fairer amount of time. Wow, and melts off the bone it does, and it's very, very tender and there's nothing worse than a tough checking wing where you have to Yank the thing right, have it come apart. But I also like them crispy. Right, I too, and that would mean more oil, more time in there, friar, or put them in deep fry and whatever. And I you know, I just I had, MMM, I had a few people non on these and I had to had to fight them off to make sure there was enough here for Matt Welson, Expert Producer, grill this. HMM. So so when you think you do you like it or is it? Well, I just house two wings. So this particular sauce is actually I got it on Youtube. Is that right? Yeah, now, I don't know what you know. The South Fascinates me. Yeah, and it should fat and I like everything that about soul food. Yep, right, good for you. So I find myself the best giant Black Guy, Yep, and and by when you know that he's gonna know when. When you know, you say what you want. But when I get to a festival and I see he's over there, that's where I go for pulp, because he's these folks have been cooking the stuff for hundreds of years. I mean they've got it down and they pass these recipes down from generation to generation on how to cook this stuff and the spices that get used and whatever. It's just wonderful. So not to mention if you are, if your chef or your your barbecue master is a skinny guy. Yeah, he's not eating the full. Good Point. It's it. I like the well, I've been promising you grets and ox tails and and the problem with oxtails takes me all day to go. Yeah, which the have to do it on a day also good, though. I just love this. So with the Rice, God, you're killing me right now. Why'd you bring that absolute? When I did so, I wanted to bring this up to you too. I posted this on facebook a few days ago. So after the die. So I was able to guess produce on your show this past weekend, which is which is cool to see you and Welch and in everyone hang out and kind of climb out with you guys again. It's always fun. So after, after the day was done, I got a text for my father. So, Hey, you want to come over for dinner, for breakfast? Real quick? I'm make sure my mother happens to be. Oh, she's back now. But she happened to be out of town on seeing my older brother out and jersey, so he was home by himself. So he's like we'll just have a u and me moment for a minute. I'm like that's that's pretty cool. Wasn't eat? Yeah, so we went over there. Nothing. God made Jim, he made grits, he made Bacon, he made spam and eggs. Oh, you want's great. That's that's old school southern breakfast for you know, so good. I love grits. Yeah, I. And people don't know if. Yeah, it's not mainstream. It's not. You don't usually go to denny's and find or wherever you are going and find grits, right, but there's a hundred different ways, absolutely daring grass which which are great grits with butter. That's it. Yeah, Yep. And Spam, yes, you know. And then when I was not a fancy food right now, I was growing up, spam was, you know. I mean the poor people had spam, right, we were not wealthy when I first love span and it's like anything else. You put enough salt in it and everybody Dam's cool and there's no question about it. And Bakon, you won yeah, you don't. You absolutely one. It was. It was. It was one of those things where I even thought, I'm like, you know, people like you would appreciate that kind of that.

Not everyone's going to appreciate that kind of because, bobbly, I know that you would appreciate something like that. Absolutely, absolutely what I love Hash, Yep, I love the corby fashion, all of that stuff that. Now I don't like the necessarily a can stuff. No, that's much a while. I go through and I'll spend a couple hours making yes, yeah, you know, drives your nuts because it takes forever. Right. So cool, all right. So, so we have a choice here. All right, you can try another beer or we can go right on to breakfast, to dessert. Well, why don't you get dessert? I'll eat one more wing and finish just befit. Will have dessert. You're gonna love this and you like apples, obviously right. This is and and I got. I've I've had I've had three of these already and I either don't eat another one or I start on insolent. Okay. So, so there. And I package some of these up for and I'm I'm not sure any of this food I give you actually makes it back to your house. A lot of it does it, but and I don't care, that's the top secret thing. Oh, wait a minute, there's fivezero million people do it. But there's your and that looks now I gotta tell go ahead, take a bite of mint and I'll tell you how we how we made this thing, and you could. There's a whole pan of chicken wings here, so I'm not I'm not telling you to skip over dessert and go right back to the wings or whatever. But MMM, that good being the table. But then there's a whole pan here, and I'm by thirteen, filled with these. There's sixteen of them, okay, and they're called apple dumplings. And there's not the best desserts. There's not two dollars and fifty cents worth the ingredients in that whole pan. You go to the store, and this is cheating, but this is what you do. You Go and you buy two of those little cylinders of crescent rolls, you know, the one that you lay out and you roll them up in your bake you take you take three apples and you cut the apples and quarter them into eight pieces. You Peel it first, right right. So you have a chunk of apple that might be an inch wide and half an inch, you know, by a wedge, right, and you open up the package of these crescent rolls and you roll them up and pinch the ends together. HMM, and you just put sixteen them in there. Then you hate up a couple butter, a couple and a half of white sugar, and I stuck in a couple of extra tablespoons of brown sugar. Yeah, and I love Brown sugar. This is so good. And and a little bit of a little bit of lemon juice. HMM. And you mix that whole thing up and to this paste, if you will, right, and then you pour it over the top of the whole pan and it's a it's like real thick, and you cook it a three hundred and seventy five for about forty five minutes, okay, and you wind up with a dessert to cost you have three bucks that everybody tastes like they're fighting it, just like heaven. Now you know me. I'm not a huge chocolate person. That that's like some things. I can tell her, but I'm that. But apple is one of those things. Like apple, the Apple Pie with it the little crumb stuff on top of it and that's one of my favorite things. That that is like I almost cried. That would be yeah, seen a grown all right, man. That's so. It's one of the best which I had in a while. It's so good, good as it's as just what like one crumb left of it a thing. There's there's three more of those dumplings in good for you to either eat on the way home or take to your lovely wife after that almost is good enough. You know, we have so much fun barbecuing and and and doing our thing and I, you know, I kind of by accident I discovered it cookouts and barbecues started in one thousand six hundred. Is that right? Yeah,...

...yeah, you know they, depending on the country you live in, dates back to the first US colonies. Like, in fact, in Virginia they had a law back then that forbid you from discharging a firearm during a barbecue. And it's S is that right? And one of the first laws in history anywhere in the country was regarding barbecues, where you don't disturb a barbecue, or so I it's like it's like a peaceful place right now. That's where you come together to enjoy company and eating and it's yeah, it's social time. And they had it so much better in sixteen hundreds than we do here. Yeah, because there wasn't any social media. So so, former presidents, George Washington, he was actually the biggest fan of barbecues. Early on, he had this giant smoker bill. You know what is that mount something or other over right right, and in one of his diaries there is a discussion of a three day barbecue. Now in my world that's a threeday drunk. I mean you know that. That's that's just a one of Awesome Lincoln, Abraham Lincoln's, his parents hosted a barbecue following their wedding. Wow, and Lyndon Johnson, who almost singlehandedly ruined this country, had he had the first barbecue at the White House on the lawn in s and then, of course there's our buddies Thomas Edison and Henry Ford that got together and started Briquett's. See that, and and and, you know, burning charcoal, right, so hmm. And then you'll love this one. You know that. You know that saying it. Yeah, it tastes like chicken. Yep, I had no idea where that came from Christopher Columbus. Him and his men they killed this thing they in their notes they described as a six foot long serpent and in his journal he said it tasted like chicken. You know, I you know whatever. And then, of course, then along came to grill to help out with barbecue, and the grill was really invented in early s. The portable grill that we have really roll right, right for military, right, and make sense. Yeah, yeah, it's America where we need to cook. Yeah, makes sense right. It was called the pocket stove and the troops could take it with him and, you know, Cook, you know, alligator or whatever. They get right, right, and it was funny. It's just all about American tradition. You know, barbecuing has been around since at dawn a time, I think. I think barbecuing is one of the most American things you can do right, absolutely and fire it doesn't get an exactly yea, as our buddy Tim Allen it's all good. So anyway, I I can't. We're both busy. You and I are incredibly busy. Yes, we are, and how I try to survive mentally sometimes is I look forward to the next giant thing. I can cook for be absolutely, because that's my my happy spot, right. YEA, the deal. By the way, while we're talking about giant things and big things, I want to send a shout out to our friend John arlob from robock brewing. They're celebrating thirty years of business. I saw that. Thirty years, Jim, that's that's quite an accomplished Ye, and and it's thirty years of being at the top of the game. That's and that's that's truth. Yeah, if called in anything right, yeah, they're still one of the most recognizable and one of the biggest craft brewers, not just...

...in Rochester but an upset your period and that that's impressive. And they have, well, that's very well rounded. Have World Class food. Yeah, the foods amazing, great and and they have a lot of guest tap beers and you know, it's just it's just wonderful. And one of the things that I like to is the the robot brewing on was a buffalo rose one, a Buffo road. They have the egg of the vessels where they actually forment the stuff. It's right. Yeah, we got to see it. Yeah, it's just so cool. Yeah, yeah, and John and job general relation did he's like Classy, classy guy. And it again. We we've seen them multiple times. We were able to go to the flower stitty brewerspectible and he had a little area there. Not braggant. We have the VIP section over there. That's not bragging. That's been smart. Yeah, and and he he hooks up with some samples of what he had over there. And I'm telling you, he's always got something you can buy us up the stores. He's always got something going on that net everyone knows about yet that's not out yet. So, yeah, we've talked about it before, but they that chef cooked us. Oh Man, he cooked us two things that I'll never forget or Mat doesn't happen very often. Right, right. One was salmon, and I'm not a big stand you've always said that, as it was a I forget what they called it, and it was Aweso. Was An amazing and then they had this corn was dipped in a batter and deep fried sweet corn. Yeah, what a stick on. So good. You and I are looking at each other like what what happened? Really really good foods. Yep. And Yeah, and also one of the the first craft beers that are adjem was from robots really. Yeah, I think it was the highland logger or something like that. I believe it was very, very good. So I just want to just want to send our I shout out that. I'm real quick. Also shout out to the New York State Craft Brewers Association. They are the ones that put on the festival in Buffalo. They have another one coming up in a couple weeks in Syracuse and then we do another one in Albany, which hopefully you and I will get to go out to the one in Albany. They constantly travel around New York State to put festivals on to get the word out about craft beer. So people who haven't been to festivals or work who are not aware of Craft Beers, or if you just don't have a chance to try all your favorite ones in one spot, they do that for you. They make it easy. So yeah, be wonderful. And there's two casinos on the throwaway yeah, we can. They can check that out. Where are they low where are they headquartered? Do you know the man? I don't know and I should know, and that's something I asked my homework. I should have known that, but I don't know. I'll try not to think of other stop we've been doing at all our life. I just, you know, so critique that apple dumpling for me. Just give me a quick on. Okay. So the reason why I this, to me is one of my favorite things kind of things eat, because I'm a texture guy to you know what I mean. Okay, all right, when things have multiple textures, I'm always intrigued. So the outside of this thing is crispy, but the inside is soft and Gooey. So you get two textures. You get the crispy outside with the soft, Gouie sweet crust with like a gooey apple. It's so it's a win all the day, all day along. It's a win. The favorite part of this for me is when they're sitting in the Pan, a lot of the thickness goes down to the bottom and it really kind of gets a little harder or caramelized yet the bottom. Yes, and it's and I'm thinking, as I was critiquing this, as I was eating fast as I could, how neat it would be to dribble like a rum sauce. Oh, I think that would be oh my God, right, that be over the top. Yeah, but you're right. You got that bottom soaked...

...like this buttery, sweety sweetness on the but yeah, I rum like I like a sweet rum glaze on the top. I think you can B's a win. It's a wind right there. So and with that, I think that's a size that stick. So while Matt's getting this other beer, I just want to say something. Thanksgiving coming up in you're hearing all these little horror stories about no Turkey's, you know, go on by toilet paper and paper towels and stuff. But what you want to do, if you at all cost can, is get a fresh Turkey that has not been frozen. If you can do that, it's nothing wrong with a frozen Turkey. Okay, you'd we've been eating them for, you know, since freasures. We yeah, invented right, but a fresh Turkey is just a little bit more of a win, I think. So just putting that in your head just for when you're out there shopping and whatever. Now you can't buy a fresh Turkey and let us sit in a refrigerator for three weeks. No, because they're good. Then you're kill yourself and your family, right, so you have to use your head'. I apologize for that as ridiculous, but anyway, try a freshman. Yeah, yeah, I hopefully that's that's what I'm working on myself is get the fresh one. All right. So next up. That's from Harlan brewing. Harlan brewing is located in San Diego, California. Okay, this is called tropical daydream. Pink Guava, Mingo, Peach and Africa, all of our favorite it's nothing bad there. Yeah, this is this is the lower spectrum. I'm not not like below wow average, but it's right round average. Five per seven. Yeah, okay, so this is your standard, right, right, so I like to just tip it around that way that there's stuff that's kind of well, yeah, if it's, if it's as stick as those other ones. Yeah, I gosh. So there we go. He's good at that. You're good at prolonging that noise. Most people just rip it right off it. You gotta, you gotta. You got the art now it's right. You Got Nikki. People selling me a little bit, right. Could your last first? All right, some lady emailed me and said, you know, you guys are riot. This podcast is the one of my favorite times of the week. It's ours too. Yeah, exactly that. That's what I responded. Yes, anytime you can actually go to work and eat great food that you cooked on the grill and drink, never to drink, some of the finest beers on the planet earth, you'll win. Yeah, it's not a bad living. And then she got into the hole. Hey, can I come and watch you? Guys the security on the same right, exactly, speaking at now never, you killed. All right, so test this every will. Yeah, this has got everything in there. HMM, now that that is less fruit and more sour, more sour. Yep, right, it's number one. It's ice cold, which always helps. Yeah, I school always makes it better. But you're right. This this tastes like a sour with the hinter fruit. You can't see through it, but it's not thick either. It's a regular the regular beer consistency. Yeah, I like this beer, but this is like a summer all day drinking man. So this is it. It's not bad. It's pretty good. We would drink anything. That's right. Now, you're right. Now, I get you. Yeah, yeah, I think this particular beer has more it's a little more carbonate and and it's a little more beer than it is fruit. I think. Yeah, this isn't but it but it's good. I mean it's a good drink of beer. And and I can tell the difference between the six and the five. Yes, that alcohol right, that doesn't really doesn't hit you. And you're right, that's more of a sour. I would call the first even the even, the the blueberry one. I would call those fruited...

...so hours. That's one. I would just call it sour. But but there's, but there's there's a fruit taste to it. You can, you can get it. You can get it. The first one, if you look at the glass that we had, there's a film. That was I know that's a fruited silence. That's a that was a very good yeah, and I think, I don't want to forecast it, but I think we already we got a couple more. I will see if we try them, but yeah, but yeah, that's that's you know, I don't dislike that beer. So okay, so let's so let's let's review a real quick because we always go on this scale. Right, you would. I'm going to go to the store and buy a hundred of these beers. I would drink it if my friends gave it to me and if I had it, I'll save it and I give it away to my friends or whatever. MM. So the first one that we had the one that left the film. Yeah, nobody else is getting that one as an excellent beer. And and that one was called fruit box from Sandbox Room Company. Yeah, and that's from California. Yep. Yeah, that's that's a win all day long. That beer right there, and I'll bet that was a fairly pricy beer. That one, I think you'll probably was. Second we had was fruit Mangi. That was the blueberry marshmallow. It was Bill Berry and count chocular. Yes, I liked it. It's a good beer. Yes, yeah, well, you know, it wasn't as good as the sand bag. Would you go out and buy those? I would go out and by the first one in a second. Yeah, right, that one, probably not right now. If I had it, I would. I would consume it and people all say, Hey, what are you got in there? And Right, and I go go to that coolers. Four Hundred Beers in there. You pick out whatever you want, just don't don't drink the twenty one. I got it all mark, but a red dot. No, I'm just kidding. But yeah, I probably wouldn't buy them. All right, and the lat the one that we just had tropical day dream. Would you buy that one? I have some friends that likes ours. Yes, and a whole. I am somewhat cheap, I would. Yeah, I'd probably keep some of those around, for especially ice cold like this. Ice Cold. That bad? Right, it's when that's one of the good things you do. I mean you do a lot of things good. I didn't mean I well, I probably, but you bring here, you bring everything here ice cold, which makes a world of difference in how much you like get in a whole experience. Right, right, yeah, look like nothing worse than the warm be really would buy this one. Yep, yeah, all right, all right, so we kind of I think we'll do at least one more. So before we did that, though, I had another question for you. So, getting back to the Turkey now, you said you're going to be doing yours on the Komodo show. Right, I am that Komodo Joe holds almost a whole cowboy, a big bag a cowboy charcoal, okay, which is my favorite go to brand. There's a couple of brands I have there and at the ranch, sure that I use, but holds almost a whole bag okay, and it'll cook. It would go twenty hours if you ask the right right, right, and it's so much fun and that that big giant ceramic grill I can regulate to temperature within five to ten degrees all day long and and it just takes this is kind of weird because for years and years and years I cook the Turkey in the House. Yeah, and so we get up at two o'clock on the morning put the Turkey on. You know, by the time you get up in the morning at six or seven or whatever, the whole house smells great. Yep, with that Turkey. Yeah, sure, that's one of the things I missed doing it outside on the grill, but it gives it that crisp beer skin, a little small smoke as plus you Brian at in this year I'm going to rind and I haven't brined in a few years, but so I'm going to try that...

...and see if there's a big difference. But it'll be a lot of fun. Yeah, yeah, the question I want to ask you. Number one, how early do you start that? A number two, I know with the with the official pillar grill of grilled this, it's got the probes that are connected to the grill right, that you stick into the meat and your your grill tells you the temperature of the meat. Right with the commoded Joe. Do you have to have your own individual probe for it? Yes, that's a separate deal. And I you know, I grill, I cook food for people all the time. Yeah, you can do it for a long time. Yeah. So in Christmas comes, everybody gives me those prob yeah, five of them right, and it's I'll tick. I might even go as far as putting one deep into breast and, you know, one up up inside on the dark meat, Yep, on the underside or whatever, just to get a sense for where everything and everything is on the bird rides or some parts of the of the Turkey that don't get to heat as much as others. And the worst thing is pulling it out there and having raw Turkey. So yeah, so you have to be got to know what you're doing right, and I will generally speaking, whatever pounded your Turkey is. If you're cooking a ten pound Turkey and you're not stuffing it, it's fifteen minutes a pound. Yep, all right. If you're cooking a ten pound Turkey and you're stuffing it. It's twenty minutes a pound. So, but all of that is subjective to what the temperature winds up to be right. So it's you have to get it at least to one hundred and sixty five everywhere to be safe, and that's the right thing. Anyway. Now, when you cook the when you cook the bird on the Commoda, Joel or even the Pelar Grill, let's say, do you Steve Stuff that the bird? Yeah, okay, I go nuts with it. Right, this is a top secret thing that I'll tell you that. Oh, I'm a little embarrassed here. It's on grill. This it's an exclusive my mother in law, Pauline, God rest her soul. Okay, we've had we've had Thanksgiving here at our house forever, I mean betther, since one thousand nine hundred and eighty five, right, right, and every single year, and that's my thing. And other people want to have Thanksgiving it their house in a family, they're more than welcome to. I'm here, all right. Right, right, so my my wonderful mother in law, she loved the stuffing. Okay, that was her thing, because every year this is great and all those years, all those years. She thought I made that from scratch, when what I would do is go out and buy Stove Matt. I'm not kiding yet. Instead of I always doubled the butter. Yep. I always instead of water, I used chicken stock, okay, or that because I cook. I Cook a Turkey on Wednesday a YEP, so when I'm making the stuffing for the Turkey on Thanksgiving I would use the juice from the other one in the middle, so it gave it a little unique lecture flavor. It was stove but it was. It was fifteen. We used to raise turkeys here at the ranch and we got in some Turkeys into a forty, forty five pound range, right, because I knew what I was feeding them. It was the best of the best, right, right, and they were the finest tasting Turkeys in the world. But that's a lot of stuffing. Yeah, I mean net cavities big. It's a lot, right, right. So, anyway, I didn't have the heart to ever tell her that it was. She thought I was, you know, made from scrap. But it's so much easy. Now my son in law in comes him, Huh, who's a great cook. Yes, he makes this totally different stuffing, then that's awesome, I mean really, but it's completely different. Yep, as a different hold. It a whole nine yard. Yeah, but it's wonderful. So, you know, he said to me, can I make stuffing? I said, well, absolutely, will do them both. Will you know whatever? Yeah, and and it's just it's...

...so it's almost fun to have. First of all, Sonn like you really like and respect. Right, right, he treats my daughter very well. And second of all, the guy's a world class cook and he's also good on the house. Yeah, exactly, you can fix anything. You one that you won there every day I pinched myself, well, you know what I'm gonna have to do one day? One of the stuffing that my mom makes, and I know she's I think she's looking at retiring from doing the big dinner soon, because she's been doing for every just like you have. She's beginning to start pushing me to the cook portion of the dinner, not which I get, you know, but she makes her version of her stuffing and she makes it with chopped up gizzards. That's the other part of this. I would always take the heart to kidney stripped a gizzard of all the membrane. Yep, chop that up. And what other pieces there? Do I have mom heart to do? Yeah, and I would chop that all up and I would mix that in with the stuff that because I get that gives it a flat neck bone. Now, yeah, yes, yes, yes, yes. Problem with the neck bone is you got cook that soccer forgotok, two hours to get it to come on right, and of course you're playing with that neck bone. Everybody's in there laughing at you and mocking I just look the meat off the yeah, but yeah, no, because it looks like other appendent. Yeah, now, yeah, yeah, use your vagetation. Yeah, but anyway, you mix all that together. It's really it's fantastic. All right, we got time for one more, all right, so we'll do one more and then we'll will rate them and then we'll I dope into those apple dumplings tonight after I cooked them, and it's just like candy. Now, I used honey crisp apples to make these, but you can use any kind of apple and every kind of apple would be a different taste. Right, right, I like Chris before I stipped this. Yeah, let me, because I was going to empty at my glass. I could get ready. But this is called invasion of the Berry snatchers. It's because, I halloween was last week. We cannar. It's very interesting on this it is really cool. So this is a this is around the top. Is that fruited sour? So this is the fruited sour. This is got a bunch stuff in it. Strawberry, blueberry, blackberry, raspberry, burly and wheat. It's five point one percent. So and they're out of these guys are in New York City, so Brooklyn, New York, and the company is called Casey, Casey Beer Company. Okay, so we're going to give these guys a shot and see if they use empty glass here. Invasion of the Berry snatchers. fruited sour. All Right, kings county. Yep, Matt Wilson do when he does best. Oh Yeah, I think we're getting back to the fruit of stuff, are we? Okay, gosh good now it has happened before. We're a late. Beer came in and took the whole competition. You know. There you go. Look at that. Now that's a ruby kind of what do you call that color? Like a Maroon Room? Yeah, Maroon. It's actually has a head now none of the other beers had a help and this is still not as thick as the first one. Yeah, there we go. Yeah, smell it while you're drinking it. Oh, that's going that's complex. Yep, it smells. Yeah, yeah, we're gonna have a hard time breaking it. A lot of sour in that way. This is this is sour.

Yeah, it's very sour. It's almost pucker sour is yep, of course, you know we like it. Yeah, Yep. Yeah, that is a different there's some there's some spices in there. Still, you still can't see through it. Definitely let you can see it's still watery. Look, so it's not thick at all really, but this is almost like raspberry. Yeah, it is, is it? Yeah, it's like a dry raspberry. What are the ingredients again? Can you read that? You're done. It is strawberry, blueberry, blackberry, Raspberry. Okay, Burley and wheat. Yeah, I wonder how much of every how much of each one? I guess, a good question. I don't know. That's a that's a very good question. And this is on the this is the five one to so it's another and that's probably why I've noticed the ones that are higher use your a little thicker. Even notice that? Yeah, well, I think part of the part of that whole thing too, is when you slide something in there that has more volume of the ingredients, it's more costly and but but it upset and the more fruit you have, the more from fermentation you get too, probably, would assume. I wonder if the fruit comes in during the fermentation or that. We you know what we gotta find, asked You. Yeah, we know. We gotta find all that. Yeah, yeah, we need by the way, speaking of that, we got to start getting back on the road with grill this. Yeah, we will do that. Yeah, of course you can get grilled this everywhere. What's that company? We work for? I I heart, spotify, apple, Yep, sounder, wherever you get your every care, everywhere. And now we're on Matt, we're on Instagram, and what else? And Twitter? Twitter. Yeah, yeah, there's not to get over there and like it or whatever. Yeah, if you like it, the automatically are downloaded. If you didn't know that, Jim's I suggest you use the iheart version because Jim and I happen to work for here, but you should probably use that one. But if you can't, you can use any of the other ones. That's fine. Today. Yeah, as Jim always mentions, I have young kids, so please like a smould. Well, you know, I've been meaning to talk to you about this spence, the expense account and the limbs and yeah, come on, Matt you know I got to enjoy what I could. Can't afford all this, buddy. You know what, we need an agent. Yes, I agree with that. What we need an agent to sort all that out. And you know, these million dollar contracts we have here, we're just wasting his money now anyway. Well, it's about that time. I just want to goodness. Yeah, Hey, folks, we've had a great time on this broadcast of girl this and we urge you to go out and check it out on I hired, apple, spotify, wherever you get your podcast. Check out the Sami ranch cowboy cooking show on Youtube. Another one coming right along here if you want a good laugh some night with your whole family. And Yeah, whatever. And Matthew, it's great to be back in a battle with you. Happy to be back. Don't forget to check out the real list that we just did in Buffalo. I The I had a blast. I missed you, Jim but one last that was a very good broadcast. You are a genius. Oh, you stop it. I think that's it. We're down. We'll see you next time on Grill this.

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