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Grill This!
Grill This!

Episode · 3 months ago

Sous Chef Keith Sidari, From the Miraval Berkshires Visits Grill This!

ABOUT THIS EPISODE

Matt and Jim are joined by special guest Keith Sidari, a Sous Chef at the Miraval Berkshires Resort and Spa in Lenox, MA. Keith brings his vegetable curry dish to the studio and Jim serves up some corned beef sliders as he prepares for St. Patrick's Day. Matt brings tasty beverages from Eli Fish Brewing to wash everything down.

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, you're a prince, and your pink glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, everybody, welcome to Grill List Jim Salmon Hair, along with a great matthew t Wilson. The tea stands for going to test your whatever. All right, you buddy. I'm well. I'm well, we're we're freshly back from albody we are. You know, we have some special guests in the studio today, which we'll get to here in a little bit. But grills a wildly popular podcast available, Iheart, spotify, apple, sounder, wherever you get your podcast right, right, and you and I had so much fun last weekend. We were we went to Albany and, of course you're going to remember the hotel. The New York State Craft Brewers Association had their first in person festival. Yeah, and it was fantastically cool. A lot of people there was over fifty breweries we there. Yeah, there was a couple of chefs there. It was great. Everyone was having a blast week got to talk to a bunch of people. It was a really, really good time. Yeah, and the hotel was first class. Well, it was very nice. Can't tell you which one it was. It was in all then one of those Crown Plaza Desmond. That's great. Yeah, that's it's a wonderful place. It was. And The New York State Craft brewers. We're going to have Paul One, who was the director. Yes, we're going to have mine, Girl List here. We're trying to work that. We worked at out because that's a wonderful organization. It is, it is. We sampled some of the finest craft bruise in certainly in New York state and possibly in the world. Absolutely, I would definitely say upstate New York and New York state in general has some of the Best Beers on the planet. And we talked to some of these guys and it was their first time at fessels. For some of them, because of the whole coronavirus they were not able to be out at festival. So this is this was a big deal for a lot of different brewers out there. One of the things you and I were impressed with is, like every other person, we we would interview the various brewers and they were there at you know, wasn't just temporary help, right. You know, it was the people making the actual brand. How new some of them were. Yeah, what a wonderful thing and it's and to have it all going forward and being successful is what our goal is. So yeah, no, it was. It was great. We definitely support them and Jim, it was great to hang out with you and all that. We had a blast, but what we could remember we could because some two fair amount of craft brews. Didn't we met? Yes, we did, I guess. Well, see, you're younger and I am. I had to go to bat a little earlier. Whatever. We have a couple of special guests in a studio with us. Please welcome and executive chef Keiths SA Darry. How are you? Oh my goodness, you're too flattery. I'm just I just a little sufer. All right. So what's a sushief? Oh my goodness. So my basic responsibilities as a sous chef I get to oversee the process of the kitchen a couple of meal periods. I come in about halfway through lunch. I helped finish up lunch and then clean up that and get ready for the dinner service. Where I work, okay, we focus on quality of food, the timing of food comes out. Make sure it's hot, make sure as well presented cool, make sure everything is fresh, make sure your staff is rotating everything properly, labeling everything, just following basic standards. That sounds like stree. It sounds like a lot of work. Is it is? What type of a place is? Is a restaurant or a hotel or what is it? So I live out in Berkshire County, Massachusetts Right now. The property work at is a subsidiary of higher hotels. So sorry Calling Mirror Ball. Its focus on? It focuses on health and wellness. Okay. So what we do, what we try to primarily focus on, is sourcing our food locally. Oh Really? Okay, preparing everything is naturally as possible.

We do use smaller portion sizes. Okay, just I don't know if we like that already. No, I just it's easy. Go ahead. I'm sorry. Oh No, that's all right. It's pretty straightforward. We try to rotate the menu as seasonally as possible. Okay, rotated about four times a year. Now. Now, how do you get to see you? I mean what did you go to school for this? Yeah, I went to Johnson and Wales out in Providence Road Island for about four years. Okay, that's a colinary school. Yes, all right, yes, I did the culinary program out there, Culinary Food Service Management Major. I have a minor and well, less and sustainability, so that focuses on sourcing, again, locally and sustainably farmed foods. He's talking about healthy, healthy eating, matthew. Yeah, is really cool, though. You said you're everything. You try to keep eriving local, so you try to get food and all the prodcs used to make your food from from your local environsal is that difficult, because I know some people that really do try to, especially with brewers to the trying allot of locally source ingredients. How difficult is that? I would say, for for the particular restaurant I'm working in right now, it does have a few hurdles that we have to jump. We do try and get as as local as products as possible when we try to source their reprivators. We try to hit the local TUB when we're trying to place our orders. I would say as far as seafood goes, we source our seafood from Boston. Came mostly comes from New England area. It's some of the best fishing in the country. I had in my opinion. Now you're talking I langue. We go. Yeah, apart from that, yeah, it is a challenge. I'd saying in the wintertime there isn't any fresh vegetables coming right. That's a very good point to point Huh. That's interesting because that's what we're all about here, is local. Absolutely, and and you know it's things are different in Massachusetts, obviously. Is that? What type of a place is that? Is that a real high end type of environment there, or is it normal America? Or is it? I mean, what's a house cost there where you in? The Berkshire? House cost right now for our property that we're stay to stay there overnight? I think probably running about one thousand, maybe twelve hundred and a night. But I will say that a lot of the programs that you can do, and especially obviously going to the restaurants right, all of that is included in a package. So it's all inclusive. So one hundred sounds like a big chunk of money's a lot. That comes what you can take in shoes, whether whatever events you want to do in the food of courses. Technically all all you can eat for free. Really okay. So I another question of getting back to Jim's point about how you know things can be seasonable, because obviously when it gets cold you can't go out of these products. Does that limit your ingredients for what you cook? So, is there are some things that you don't use during particular times of season? Like, for example, allow those fruits? You know they're tropical and they're not either. They're at local to hear. Do you have to exclude those from your menu? You know, I would like to see that happen personally. Like, say, for example, our strawberries. I know we sort our strawberries. It probably comes from some place out West. Yeah, we do use those all your round. Your streep up with the demand that our guests are expecting, but you look, you purchase them locally when they're available. Absolutely excellent. That's yeah, cool. Now, all right, because we're all about growing here. What about meat? Yeah, how do you? How do you Cook Primary? Come on, you have any top secret ways for us to cook primary? Because we're primary people. We love player with that. Me Cooking primary? No, okay, Oh, I would say, pump your having up to five hundred degrees, let it up and sere for like five minutes, turn it down to fifty letter goal for up. He's yeah, let's yea. How we do it? You know, it's a pretty classic way. I would say, choose whatever rubber spices you want to use. All right. You know, it dies me nuts because once in a while watch a cooking show right,...

...yea, and the chef is cutting the onions right and at four hundred miles an hour. How do you learn that? Well, I'll cut your finger off as good. I've tried to go real fast with that and each time I either cut myself or two. Stuff flies on the floor. Whatever. How do you how do you learn how to do that? You' it's it's like learning how to duck. It's all right, I'm not getting anywhere with us because I I'm so inept at that drives me nuts that it takes me forever to do prep. It's just practice. It's honestly, it's just practice. And no matter what's going to happen at some point or another, you could gonna you're gonna get these fingers are going to get in the way. Just back in November, I cut a good chunk of my index finger off. It's looks better now, e when I think anything happened. But that's great. I got I got a nice little two hour trips to the ER and they cauterized it for me. It was a fun experience. For you. We're visiting today with Keith Sedary, who is a Sou chef. How do you spell that as so us and so us. See, I barely got an English right. Jim, my mouth is dry, you know what, and I was going to blame it on you. Whatever we have drank here? Well, well, I know that we number one. We were able to obtain quite a few options from the Albany Bruf as one of us one contest. Yeah, there's a picture of it. If you follow Jim or myself on facebook, there's a there's a picture of it. Jim had a jim had a good time. That was funny. I don't know how I want this either, but I want this what they called the craft brew bundle or yeah like that. Yeah, and it was there. It is. Yeah, it's an. See, there's some fine beers in there. Yeah, absolutely, so will be Notna Whan. Yeah, but I also sold. There's one. There's a restaurant brewery that's kind of right in the middle between were you and I both live. It's out in Batavia. It's called Eli Fish, okay, right, and Eli fish doesn't their food is fantastic and their craft beer selection is amazing there. So they they brew their own beer and they also have chefs and realy that makes the food there too. So I did bring a couple selections from Elie Fish. So we'll do is we'll dive into one of the liefish ones that maybe we'll try it one of the other ones. Let's trying, all right. So, so we have a we're going to be having to divide this up fairly significantly here, all right. So this one's called fruit explosion. All right, I it's a Collab with twelve gates and Eli Fish. So they both combined on this one. Twelve Gates, twelve gets, okay, Yep, twelve gates brewingcom. So it's just twelve gates is teamed up with the Rock Stars over at Elif Fish. Bring you the thick and juicy smoothie sour that's exploding with fruit flavor. Get ready for a gush of Pineapple Raspberry, watermelon, lemon, lime, Tangerine, blueberry, blackberry and a touch of Vanilla. You would have been better off describing what was. That's great. And Yeah, so, Oh my God, we're gonna give this a shot, Max. This is like, here we go, this is what we love right now. Met Matthew T willson. Smells good. So it's see, stands for it. Tie The way. There's six point five. Oh is it okay? So, so lightly over the normals. People about five. So it's a little bit over the not that bad, all right. Oh Yeah, thank you, sure, all right. That and we're pouring one right now for our SUSCHEF friend over here. Okay, there you go, Keith. Thank you very much, and we'll give one for myself, because I also enjoyed ever. Just you go. All right, all right now. So for a smoothie, beer, smell this, you've got it. There's fifty things in there, all right, it's a whole fruit melody. Here. There you go. I like that. This one's pretty good. It. Yeah, this is this is pretty good. It's a it's a sour, it...

...definitely is. Yeah, but there's there's a lot of different fruits that you can taste in there. What do you think? Our Mr Susha friend over here? I like that very much. It's nice and dry. Yeah, you definitely. I personally I get a little bit of reserve in the beginning. Is that of a citrus on the end there? Yeah, yeah, it's really analyze. Yeah, that's my God. This is this is very tasty. Now you hear smoothie and we've had some extremely thick beers before. We have you. So I we like those, which we do like. This is not thick, but it's not real super thinner. You Go, it's got a little bit of it. Yep, you can't see through it. Yeah, so it but and and you know, it'll leave a little bit of pulp on the just little particulate on the on the glass. But I love the smell and I like to taste of it. I would. I would buy this. I would too. Absolutely bet at all. Of course, there's almost no beard that we don't like. So just can I stick in something that really doesn't have anything to do with anything? Absolutely ten signs. You're doing well in life, okay, and and feel free away in a number one, you have a roof over your head. Well, yeah, that's happened. Number two, you ate today. Now we have not eaten yet. Tonight we're waiting on again. Wait now, food looks amazing. It smells good too. Number three, you have a good heart. You have a good heart. I've been called a heathen before. Well, I know you in personal left, you have a pretty good heart. You wish good for others and you have clean water. Okay, now, that's a big deal, right, especially if you're in Detroit. Right, right, someone. Number six, someone cares for you. Well, that's everybody wants that, right. I think so. Number seven, you strive to be better and not going anywhere. I'm right here. That's it. You get what you get. Number Eight, you have clean clothes. Yeah, these are washed. That's aid. Now I'm saying. Number Nine, you have a dream. I have a dream that there's the whole office here in studio stack to the ceiling with Crap Beers. I haven't dreamed that. We have millions of millions of listeners that grilled this and here we are. That's murder, NAN and number ten, year breathing well well, at the Rones on a lot of stuff. We all do it. Now. It's and so the bottle is to be thankful for the little things, right. So there you totally useless here on the grill. You know, trying to make you happy. Yeah, Nope, I'm happy. We're breathing, we're eating, were drinking. So I am seeing some cool things that I know we're not the diving that pretty soon, right. So what did you what did you bring today? So this was inspired by my little sister. She's recently turned vegetarians. So I just did some creed sweet potatoes and some BUZ mighty rice. It's nice and simple, nothing crazy. Should love curry. I do love her and me too. So we'll dive into that. Should we explore us all Vegan thing, or should we leave that alone? We let's let's, let's ask some questions out. So again, teacher zone, I don't, don't. Whatever you like to eat is whatever you like to eat, so I guess that. So what makes a person decide that meat is not for them, which I understand the killing of animals a lot of people are are definitely killing to people. So is it hard to trick your or get used to eating, just getting rid of beat out of your diet? That's a very excellent question. Like your gentleman, I I enjoyed my presence. I will say this. We do. We do catered a lot to people with special dietary restrictions and lifestyle choices so that our property so um.

Over the course of the past year and a half, two years, it's definitely been a culinary journey for me, learning People's preferences and and and their lifestyle choices. I would say it would bear from person to person as to how challenge when you find it. I myself just for timing wise and just the time that takes to go to the grocery store or take the food home cook it. I'm not a very big meat person myself. For say, not necessarily by choice, just for convenience. Say Sure, so adjusting to it to do what I say, that I miss it so much. No, I wouldn't say that. I do. If I go out with a friend or something, I'll order hamburger. Why not? Part from that is I for me personally, if I had to cut meat out of my diet, it wouldn't be a very big issue. I know I would be institutionalize, I guessid I think did Lee. Yeah, because well, I guess it's a personal choice. is obviously and and you know some people just don't like the animal part of that or some people just don't like to taste or they read something that they didn't like about it, and I get it. Everybody's trailed their own deal. What I don't want is trying to influence not to eat me and I don't want to hear anything from Petera and all that I had, you know, whatever, but this is heavy grill this. Yeah. No, the thing is I have, I have some very close friends who are Vegan and that's the cool thing. I mean they will, they will tell you why they're Vegan. An ill eatin, but they don't. They know who I am and what I do, so they don't try to like push you in that. That's a good thing, you know. They're like, yeah, eat what you want to eat and I eat what I want and that's fine. You know, we have real vegetables on the grill and they can be very taste vegetables, fruits, even root vegetables. Remember that the second salmon ranch cooking show with a root vegetables and made they was the one. Yeah, so, yeah, you could just definitely some options, you know, with vegetables are yeah, so I can I can see it. So in addition to Keith creation with the curry and the rice and the sweep, to what it was. Yeah, which will dive into it my bit day by the sweet potato. Is it really? You should have told me that. I just decided to stick something in here in my own self job, because working my way up to march seventeen, which is celebration time for anybody that's human. Yeah, it's St Patrick's Day and whatever, and you know, good corn beef and cabbage and corn beef and Sour Crout and whatever is all, you know, what I love. But I started in February because I want to work up to the to the St Patrick's eye. So what we have over here too, is are some sliders and they're on soft rye and their maple honey and crusted sliders with sharp cheddar cheese, some of that wonderful corned beef and a little bit of sweet baby raised dipping sauce on top. I have no problems, you said there. So we'll, you know, we'll dive into that here in a little bit. You want to try another beer, we're at it. Yep. So again this was my stop with you know what, let's we'll go back you lie fish in the middle. Let's go ahead, see we got. HMM, mad always he brings everything and it's super cold, because there's nothing worse than a beer this warm. Now, in the old days before refrigerator. Yeah, it's all. Yeah, it's another that's right, right, I mean, but but we've improved on that now. This is from you, gentlemen. This was from R box, which is number one, one of our favorite absolutely on the earth. Yeah, right, we love John Earlab in, the whole the whole staff at Robock, and remember when we went to their anniversary party, we got a chance to have some of this. We're got some of the right now. They had done on tap. That's yeah, that was really good, and it was. It was a limited release, do I believe? Yes, it was. So this is the...

...banana's fosters, and thank you, by the way, gentleman, for beinging this. We definitely appreciate that. So this is the bananas fosters. It is ruting collaboration with nine maidens brewing and it's a classic Scotch Ale inspired by Bananas. Foster's brewed with the cinnamon and in condition on banana pure and vanilla. It's the seven point oh which I was not aware of before. Yeah, so with our wonder. We had so much fun at that, at that celebrate. So, yeah, now we're we get it again. If your standard budweiser cores is like five or five, five, maybe you so getting two sevens or day or eights? You be going to you know, you're going to be staying where your where if you're at for a little bit. Right. So, all right, let's go ahead and re explore the bananas foster from rbox celebrate the opening. Don't you just love that sound? All Right, Jim, let me get your glass. All right, there you go. Thank you, sir. All right, on, girl less here. We sampled. Well, we started out samplings two or three and and the last few podcasts. We love that what we remember of it. We know we we get five in. Are So anymore? Right, yeah, it's great. which except some of this? He's got always. Yeah, they have some. They were already got out of early on us. That it is. Yeah, smart men. All right, before you even get the glass to Your Lips, the bananas are on you. Now the absolutely that's a wonderful beer. This is one of my new favorites from robot. Really, it really is. I've been partial to the highland logger and space kitty for a long time. This one is definitely some very I love this. The flavors are really good. Beer, good mouth feeling, everything to it. I wonder what puts the banana in if it's real bananas? Yeah, but I am pure right. Says on the kid doesn't. Okay, y Gosh, that's good. Never thought of us. Now there's an idea. They get between your toes. Right, I think you put it in a giant lender. They collect all the bananas that are passed from everybody's house. Yeah, they make beer out of it. Right, it's before that the grandmother's turn it into banana bread. Right. I Love Banana I do, especially you put butter on it, put in a mic way it up, oh my gosh. Real quick, before we move on, I just want to mention I believe the New York State Craft Brewers Association is doing a virtual event coming up besterom next event is virtual. It's a one inlong island. No, no, that went that was not virtual. Okay, there's one that's in between. That's for Valentine's Day. Oh okay, all right, I wasn't aware that yeah, so it's about it's a Valentine's Day package. You get like a you get the send some beer, you pick up some beer from somewhere, I believe, and they also have a virtual thing that you can do with it. So if you want, if you have a if you're a couple that loves beer, I feel like you and your sweetheart also like beer. This is a nice little downtimes you package. Just go to the new state CREPER Association website. You can pick it up for herself. Yeah, absolutely, that'd be great. The next one is in April, I believe that, in the live festival and it's in Long Island. Or are we now? Are We? Are we going? I say, why not? Any excuse for a road? Yeah, well, like be down the road right. We do, we do. I was doing a little research this week, not that does matters too much, but I was in because you know, we're cutting edge here on girl list. I was in the how do I describe it? The well wagment's? Okay, the first store New York. Yeah, and so I was in a Pittsford store. Okay, nice door ID Toy d right, okay, that's...

...where all the money is. Yeah, so I went to meet department. I was in the morning and I love walking up there watching them put the fish out and, you know, giant scalp round a bucks piece. And I went to meet counter and they have Japanese a five strip steak. Okay, you want to guess at how much? Man, a hundred bucks, two hundred and nineteen dollars in ninety nine cents pound. Okay, man. Well, look at the marbling in this right. I mean, have you ever seen anything like that? It's so marbled that it's this is where it is. Wigo? No, well, I don't know. It says Japanese a five. I wonder what what that is. I don't know. It did not say wagon. Yeah, I know wag who's always really high. Yeah, there's a Oh, yeah, the marble you're absoluteely in. Yeah, that's nuts. And it's like there's almost like more fat than meat. Yeah. Now, so I my radio partner on the home repair clinic on News Radio, Wham Eleven Eight, John Welch. I send him the copy of that picture and I said the big voice scraper girl, yeah, big grave on girl list right, and I said I need you to pick me up six pounds of this. I'm having a special get together and what was this respense? And he was just disrespectful. You think you know a guy, right, right, it was nuts. So anyway. But but did you know, I don't know if you're heard, wham's actually going to be in that scene. Patty's a parade. We're we're like the the lead Pe. I forgot the term, but WHAM's going to be putting showcases its talent. Right. Yeah, so, yeah, thank you. Make it a call. I'm going to be at a lacy in Batavia and joyant some sour crout and whatever as sir. We'll see. Anyway. Okay, up next would be some food. That's that's the right so to it. You guys talk about yourselves and I will start out with the sliders, okay, and and you know, then the people that don't want meat can, as Jim mentioned before, real this is available on all podcasts, platform, spotify, I heart where we get podcast Oh and by the way, if you want to see Jim and I in action in Albany, actually just got done putting that together. Finally, was there's some audio issues, so at the work that out, but it's better now and I should be up by the end, by the time this is odd, but they hear this podcast, it'll be up. So if you go to work real this youtube channel, it's about ten minutes longer. So you get to see Jim and I talking to some people and and and some pictures of what we experience. It's in albody. I was a great time, wonderful. Yeah, we love everyone was so nice to us. We retreated very kindly and I can't wait for the next one. Absolutely well, anytime we can take grill this on the road and talk to the people that really make it. Absolutely it's just a it's a great thing. So take a place of this and see. Go along now. I cooked us on the Pellet Grill. Okay, all right. Normally you take corned beef and you boil it or you put it in a crack pot or whatever, and so this time I thought what, you know what, I'm going to put a little Auz, you base on it little, give a little water, okay, and put it in a pellet grill and I grilled it for I don't know. I think I had set for two hundred maybe did three hours at two hundred and I up to a little...

...bit. I had a probe in there. I wanted to get it to one hundred and sixty five in the middle and I'd let it rest for quite a long time and an hour and a half or so. It's very easy to eat. It came out a little tougher than I wanted, even though I let it rest a lot. And sometimes it's just a cut of meat you get. You know, I probably bought it at a discount place because I'm cheap. But I think we've already seen what you've done with some of that Chuck Roast that you've done that you can if you do things the right way. Doesn't matter how to have to cutts, you can make a ten yer and delicious. Take one of those Jackard I don't know what you call those, Jackard Jack Hard. You know, it's got thirty five knives and it pokes in their own and you put a wail on there and you get that down inside. I just wonderful. M I was pretty good. We guys think, yeah, silence, I was all that. The same thing. Let's say same thing. Well, you hear nothing, it means it's going well. I don't know about you guys, but I love Rye bread too, and this is light rye and you buttered it so good too. Nice. Let's called a butter ys how do you know? So it's very good. I don't know, I could. I could eat this stuff all day. I love corn beef and it's a different taste. I also love cabbage, boiled cabbage without your water and whatever on that. That's wonderful. That's so easy. I had a cabbage is what, two bucks, something like that, and then you can just cut it up and boil it away and whatever. So now that you're so I know all of us are. You're still pretty young, but we're all we're all little older now. I know back in the day you would probably, and I know I was, would be out during sat patty's Day. Hmm, and that whole old Brewha brew, Haha, right, right, you get out there like what eight, eight in the morning or something like that. Are you there? And then you wake up somewhere. You gotta memory. Absolutely the use you guys still take part in in that, that kind of stuff now? Or is it? Is it? Are we are? We pass those days now I'm old, but I ain't dead. Usually I'm you know, look, I'm looking at you. Knows I'm looking run at right I wanted so. Back in colinary school there was a tight knit group of friends and just just holidays are always special. Christmas Eve, Christmas Day, Easter, what have you. Hannaka Christmas, I said Christmas, Sat Patrick's Day was always specialists. Well, somebody was always doing a crock of corn beef and cabbage and then everybody would else. It is. We're all colinary students and baking pastry students. We'd everybody would bring somebody something over to John Sanchez is house or my house or what have you. Yeah, you think I'm young, but I'm pretty old inside. I now that's funny, that's hilarious. I usually usually work on my saint patrick stay every once in a while. Where I've been, I've been in the same property for seven years prior to their I don't want to say consumption by high it, but consumption by high it. We would do a Saint Patrick's day again, but the corn beef. We would do boiled ham every once in a while with potatoes and yeah, apart from that it's just work. Go home, have a pines again and go to sleep. Do you do the Green Beer? I don't do the green beer. I've seen the green beer. I've stayed far away from the green beer because that just doesn't look yet. But, Jim, normal as your buddy, what about? I've seen the green beer and it ain't me. The some years when I get to plan when when St Patrick's Day is, maybe during the week or whatever, and it's not up against a weekends when I...

...have to work on the radio. Right, we would go to old lacy's, which is a Irish pub and not too far from you. Yeah, it's right around a corner and that's a wonderful place to foods excellent. They take all the tables out and you can't even move in there. It's so much people are dressed up with this stupid hats on their head or whenever. And I'm a, as you are, a people watch her person. Yeah, Yep, and I just enjoy sitting back and watching people make idiots and it's so much fun. Yep. And you know, you consume a couple of adult beverage. Absolutely everybody wins, absolutely and it's just a celebration at that place they also celebrate halfway through the year, right to thank you Patrick's Day. So it's a wind no matter what. Yeah, I was going to say. If you, if you're like a craft beer person or even a wine person, the the Green Beers probably not your thing. That's that's because all I do as they took like like some Industri realize beer like like I don't. I don't want to name one, but you know what I'm you know what I'm saying, and it is diet. And that's that's pretty much your beer at that's a that's an advertising thing. I mean, yeah, you know, anybody can, you know, consume something, would die in it and then give it off? Yeah, you're not going to die here. That cost twenty five dollars probably, so that's not crap. You, though, a couple of things before we dive into another, another beer. Here, meat prices. Oh, here we go, and you know how this affects us, and you and I, we're not going to stop buying. Meet, no, but it hurts. Like how does right it? Right now? It really does meet prices that work. Twenty in one thousand, nineteen, thirty five in two thousand and twenty one were four hundred and seventy four dollars and six sons. That is amazing. That's something. That's amazing. That is amazing. That's craziness. Now I boiled us down because, yeah, all you here when you listen to the news is inflation, inflation, inflation. So here's the deal. Nineteen flation rate. One thousand nine hundred and forty one, things start to go nuts. Twelve point nine two percent. MMM All right. And then we got into one thousand nineteen, forty five and forty six and things were in a forty percent inflation. She's nothing more until one thousand nine hundred and seventy three, when the energy crisis happened. Yeah, okay, and it was in the S. Two thousand and twenty one, fifteen percent on meets. It's just absolutely insane. So the bottom line is we need to figure out how to reverse all of we got to get out of this. Have you have you tried recently to buy like chicken wings? Yeah, it's it's in now. You got the got the super bowl coming up, right, and that's like the wing, chicken wing capital of the world. Right right. I just just for you know, I wanted to cook some wings on the on the charcoal grill. Actually, the the other weekend I went to one of the local grocery stores. I remember maybe a couple of years ago, buying a thing of wings was probably like a little ten dollars or something like that. Right, twenty five dollars? Yeah, twenty five dollars. It's insane. For Wings, it's insane. You get those for two and twenty five since a piece or that dime wings at the some nights. Right, it's insane. Right now, I went out last night with a group of my fellow home inspectors. Oh, that was exciting. And we go out to the same restaurant once a month and talk about war stories and whatever that. And and him on a diet that I just violated. Same here. I Ran, I...

...had I ordered twelve chicken wings. It was seventeen dollars and ninety s shit, mild, nothing fancy. Yes, mild is regular old wing sauce, right, a couple of little things are blue cheese, right, and and it was just it was insane. Yeah, these are wings, you wings used to eat by you know, you chuck them because they're they're they're cheap. Right there. They're supposed to be like a cheap snack. Not, not anymore so, anyway. Yeah, Oh, yeah, we're just depressing this drag this whole thing down. The sliders were delicious. Oh yeah, definitely looking forward to St Petty's. I should be a good time. Yeah, you've been keeping warm, JIM and. Oh yeah, yeah, absolutely. I'm getting ready to go up North into the at around decks for a few days of snowmobiling. Okay, leaving on Saturday. Excell awesome, and and I will for the first time in a long time, I will be gone for Super Bowl while will be at a sports bar somewhere out in the middle of nowhere with a bunch of Paul Bunyan type great, I'll be a lot of fun, you know. Anyway, that's yeah. Are you watching Super Bowl? I know a lot of people's teams aren't really in the Super Bowl this year. So Buffalo Didn Mega Right, no, forgot about it. There you go. Absolutely that's the same here. I'm not even I was going to go out to watch it, but not. I think we're just staying in. Probably going to cook something on the Grill, have a couple of beers and just watch it at home. That's that's really watch the commercials and see what's going out the halftime show. I think that's really it's it's really it this time around. It's all about the boat buiser commercials, is it is? Is this is a puppy bowl or something to write is. Yeah, so here we go. We got the curry out. Oh No, we got it. We got it. So I'M gonna take a couple pictures that have to you know, for grill this on facebook and also on Jim Sammoncom and inside the margins rielcom. Not, not like I'm trying to plug anything, but just so you can get a chance to see what we are eating. So again, just real quick to recap. So this doesn't have any meat. It's got now kick you just explain the ingredient. Swimmer time for us. So the dish is Vegan. I basically I toast it off a little curry, powered curry powder, tumoric, Paprika, some other spices mixed in there, a little bit of cinnamon. I just toasted that off and then I swept down the carrots and garlic in a little bit of Ginger and then I add a little bit of oil, sweat on all the other veggies and through and some Oh, that's one of them. Milk. HMM, Jim, tumor due you what is the worst? The worst thing you can imagine. But but it's I hear it every once in a while put into a rest of people. Well, is the give A. I don't know what is it gift, because technically it's just in my experience, it's one of the more powerful flavors that you can you can actually use, if you can use it right. It's one of the more healthier things you can use as well. It's based off at route, basically, when you go to a story, see too, mcpowder. It's just all that ground uproots. It's something. It's similar to appearance, to Ginger. But yeah, it's supposed to be very, very good, for it's an anti and clematory. Yeah, now, Jim, this is all vegetable. This is is fantastic, though. Well, I would eat this, along would the primary. I mean, this is great, this is wonderful. I love HMM, every once in a while, you know, you know how your wives drag it is stuff. You know, you go to a tourist town and there's a whole bunch of stores and whatever, and some guys like going up and down, going in the stores and some guys don't. I love that stuff, especially when we come to one of those stores that sell spices. Oh yeah, boils and whatever. That's right, so much fun, right. HMM. Yeah, that's all right. So what are you...

...talking a mile, Keith? What would you like? Primary? I think we could do that. Yeah, I'm you know, I'm a very I'm a very big fan of curry. On my mom's side, I'm jamake an air attention at Jamaicans, at the curry stuff too, obviously. Yeah, so I've been a lot of curry chicken, curry pork chops, curry goat. I love really yeah, oh my gosh. Yeah, some of my favorite stuff in the world, and this is delicious. This is right up there then. So well done, Keith, got a good job. Thank you very much. Do we have a don't you have a clap line or something? Yeah, Oh, yeah, wait a minute, let me set it up. Well done, case, this is great. All right, let's just set up to a dry sous chef expert, highly trained culinary expert. Wow, and you know, after after usually I eat a meal, though, Matthew, you will party. I need to. Yeah, I need to wash it down with something stead. Yeah, and I know we have a whole bunch of stuff in there, some of these beers that are in the they're actually packed in snow. Are From The New York State Craft Brewis Association Bundle. So you can, yeah, pick whatever you want. Are Not? I'm going through it as a bunch of good stuff. And MMM, mad is he is the quintessential craft brew expert here on Grill List. But you know, I do what I can and you bring a lot of your dog I beg you bring. You bring the food to the table, I bring the peppergues to wash it down the food. So we make a good pair here. So let's go ahead. I'm go back to the eye fish right now. All right. So this one's a pineapple upside down cake. That's wonderful. That at so you can see the picture of that right there. So it is a sweet desert sour filled with pineapples and what feels like liquid cake and a hint of Cherry with a black note, with a backnote of molasses. Now, when you said liquid cake, I expect us to have some hef to it, some thickness to it. It looks like it's Liquefied Fun Fetti cake. How much? How much alcohol? Yep, good question, seven point out. All right, now we're making it, making some progress here. Yeah, this is live on grilla. I mean to understand the girls, I guess, at the end. But it's okay, all right, this is what we love. Right, here we go, here it goes. Oh Yeah, all right, elive fish smells good. Where's that located again? It's right on Main Street and they save it right. Yeah, well, I think we need to go do but grill this right there and you know, writing and inside Eli Fish. Now I will say this. Number one eli fish is fantastic. They were they opened, they were opened along. There was something else a long time ago, one of the first craft brewers, and I think it burned down or something like that, and then they re established as Elie Fish and they do Batavia has now they do a crack your fest in Matavia. Now really okay. So I know my friend Philippe, who was involved with it before. He got me in there couple times. We will be there all right, when they do their crap roof fested wonderful. Yeah, it all right. Let me go and pour this out for everybody. So I appreciate it. There's a fresh class. Matt All was poors. More for the other people and less for him. You know, I'm a gentleman, there's a team putters. Try some, I'm Sir. All right, cute. Thank you. So Ken you are you are you a craft beer guy? You like craft beer. You know, I'm not picky. I'm not a big that's honestly. You can get right there. Keith reminds me of a keg type...

...guy. So is better on draft, right, it's. Yeah, that is all absolutely got to say. There's there's no shame and in genesee O love Gennis. I would jos you ruin to absolutely not a big IPA guy personally, but neither of my just always liked going out to barrus trying something new, and there's nothing wrong that either. And I do like IPAs. But although one day I did bring you in, a really good brought me in an IPA and he said you gotta try this and I got okay, and it was one of the better beers I've ever had. Yep, yeah, so it. I guess it just depends on the whole APP who makes it in every right and I pay you get it. So what do you think of this? I like this beer. It's it's unique. It is there's a bunch of different it's bunch your notes in there. I think the fruit gives it that more is it? That sour taste? But you can, you can, you can take the kick little bit there too. Yep. Yeah, I've got some citrus in here. Definitely, and it is medium sour. Yeah, it's not. So, not pucker. So there's some sweetness to this. There's a little bit of sweetness to the yeah, yeah, like that. Yep, it's not bad. HMM. Yeah, yeah, I'd I'd had more of that if there was any left. All right. Up next we try to cover a grill of the day. Yes, sir, Super Bowl coming up next Sunday. Right, yes, yeah, and depending on what time this broadcast. Get that. That was not even you should see the look I got with it. Our friends at blackstone have what's called the blackstone on the go tailgator, a portable grittle with removable grill. The only problem is it's temporarily out of stuff, like about everything else on the planet. Right it's five hundred forty nine dollars. Their reviews aren't perfect for it. So four and a half and there were some I don't know order now will ship and twelve to sixteen weeks. Well, football seasons over. Yeah, so right, although it does look interesting it. And then on the top of that is the blackstone company itself. Familiar with the griddles. AM familiar with the black for riddle. Yes, Blackstone Productscom, where you can find all, you know, all this stuff we're talking about. They have decided to put together what's called a culinary bundle. All right, so they have two sides of a twenty eight inch. Okay, and I don't figure this out, but the twenty eight inch culinary range top bundle is one thousand six hundred ninety nine dollars. Jeez. The twenty eight inch culinary range top bundles finally here incredible versatility. Five burners, basting Dome, grill, pressed a whole bit, but comes with a whole bunch of other stuff, including proposition, sixty five warnings, caution. Spontaneous Combustion, ie fire, right, may result from oil soaked materials properly disposed of oil soaked rags. The Hell's that? At the door with a grill? I don't know. I now. Okay, back to this. So, but it comes it's a bundle and it comes with a bunch of stuff. The twenty eight inch culinary range top, Combo grittle, culinary grittle Kit, twenty eight inch range top soft cover, culinary cast iron seasoning and conditioner, Mary...

Grease Cup liners, basting dome, warming rack, squeeze bottles, culinary grittle press, infrared thermometer, steak and Brittle, Burger griddle trio kit, regional grittle, more trio kit and a breath breakfast, lunch and dinner grittle, more trio kit. I don't know when. Well, well, I guess if you'RE gonna. This is the super bowl coming up. Yeah, this is the big games. Like. Well, the product the launches the twenty eight inch. There's also a thirty six inch. That's only one thousand, four hundred and ninety nine. Okay, now it's got about the same stuff in there, but it's bigger. Sixtyzero BTU's on the on the thirty six inch. So these girls are real popular. Yeah, because you can roast and do burgers, all kinds of stuff on the top. Right. I don't know whatever. Well, as we were saying, this is the big game, so I guess if you're going to go big, this the time. I usually during football season you might tell gate at your local you know, teams event, but your local team is probably not playing anymore. The Signe is it? Not Mine, is it either? So I felt bad for you, though we can. Yeah, it's hard war, matthew t Wilson, hard beat readers, Fan folks. But but, yeah, so, people now are either going to big parties or they're probably go to lose like a sports bar or something. Right. So, if you're hosting a big party, you want to do a big you don't want to a little, small tail gator anymore. You want to do the big, real for me. All your friends and family now, norvers coming over. Yeah, are you into this hole? Anybody here into this whole Chinese New Year thing? I mean, I like eat Chinese food. Knows that that does that was that count? I love China, so I I can eat it. You know, like a combine the biggest cities in the United States to celebrate the Chinese New Year. Okay, now we do these studies all of Ye yest. Yeah, number one, I guess I'm going to say. You got me. New York. Yeah, absolutely, New York City. You're been a chinatown. I have. I have. That's so much fun's Great. I love it. Yeah, if you can get from one end to the other and you're still alive and right, have all these open air markets and stuff. That just a great yep. Number two, San Francisco. Number three, Los Angeles, Vegas, Oakland, Philadelphia, Chicago, Portland, Honolulu, Hawaii. Well, I would expect that, right. Yeah, and Houston, Texas. Texas is got a weird all the other ones, I see, I could see Texas. I didn't really think they would be like a yeah, yeah, must be. Yeah, the worst cities to celebrate Chinese unit. Oh, okay, I love this part. We tread to guess. North Dakota. Let me see. No, that didn't eat. That didn't make the list, but it probably wasn't even. Number two hundred is Freeport, Louisia. You know, last girl list, before we went on the road to Albany for the crap bowers festival, we did those little lobsters. We call those things now, the Croft profit. Yeah, all they work gold a delicious. Those are birds. That's probably what they're eating down there. Yep. And then followed up by Kansas, city, making Georgia, Montgomery, Alabama, Little Rock, Arkansas. These are all like barbecue places. Yes, exactly, you know, yeah, right, Huntsville, Alabama, Chantonooga, Tennessee, Spring Mail Massachusetts, Midland, Texas and Tallahassee Florida. So those all makes sense that you could go to any of those places probably get a great whole pig or w record ribs or something. But yeah, what year is this? Do we know the year the it's a tiger. Right, this isn't year the tiger is think it...

...is. Yep, I think it's the year the tiger. Yeah, I think the year the dragon was the last one, which was mine, I mean the Dragon, my favorite is the year of the rat. People ask me all the time if you know, because the current situation in the world. Yeah, who knows what's going on? Yeah, yeah, and and you know, every once in a while somebody has one too many adult beverages and says, you know, if the wheels came out the world and you had no food, would you eat a rat? And you and I would figure out how to cook a risk ropperly if you could, if you could smoke, a slow cook anything, it's all righty, good, exactly. You know, absolutely, I wouldn't even think. I would even think about it. Probably one of the dumbest things that's funny. Well, gentlemen, we have this look at him and I like like, what's wrong with hes? Ok, why I decide to do this? Yeah, Keith Jim, we have time for one more if you want to. Yeah, absolutely, let's dive at it. We we started out in the early days of girl this only trying out, I don't know, two or three beers, and then we graduated to forty two and it's just more fun. Now this one looks really cool now. This was cool because you know what I love about Beers like this? A lot of the brewers that collaborated on this, or actually at the bruffest right. So this is the special collaboration beer. So let me let me name of fault. There's a lot of different brewers that were involving this one. Let me name them all. Off West shore brewery company, Rusty Nickel, pressure job, Eli Fish, oh FW, Lancaster brewing, Lily Bell meads, big inlet brewing and windy brew all collaborate to make this one beer. Yeah, YEP, so this was called the Oh fudge imperial chocolate fudge porter with peanut butter fluff. What Way Finish Office drill this now I want to tell you that there were four of those. Yeah, in that bundle. Did you give me any? You're holding the last one, ha ha. So so you've had this one already. Yeah, that's pretty it's a good that doesn't mean I don't want any now. This is this is a good one. Car Set. So what that alcohol? That's right, you guys ready for this one? Ten Five. Oh, yeah, we're going to end off with it banger. Yeah, so again, as I like, three might be one five is the standard beer for like a Budweise, your corps or your your general industrial beer. So ten point five. We're like double that now. Yeah, yeah, we're we're into real craft territory right here, and and I just I wonder how they all contributed to that. We got to find that out. Yeah, that's pretty cool. You know what's great? I do know the people at Eli Fish. Will have to go there because we've had two from there that we're collaboration beers. Right. So Eli Fish, and they've won. They won. I don't know if it was last year or the year before, but they do. Your state's crapper Bruce socition has like a contest and to see who the WHO's the best brewer in New York state. They want it. Okay, so cool. Yeah, so, all right, here we go. Here we go. That is the finest sound and ever made. It smells right there. All right. So, yeah, here we go. No, Keith, I assume you have not had this one before. No, I have not. Okay, so there's some for gym. Appreciate that a little. For Keith and for myself. That is a wonderful beer,...

...really is. So here we go. Hmm, what do you think? This is very good. This is very good. Now again we've the thing I love about you, Jim, number one is that you've now you, I think you're at the upperush lot of beer. You've tried almost everything now, right, when it comes. Yeah, and well, I have. I have five hundred other ones we have tried yet, but they're all about the same of other stuff. Right, right, yeah, but I'm saying from you've tried from like the general like pills, dirt, right, all the webs like that, like things that come up like mud, almost right. Yeah, so you would think this would be thicker, but it's not. However, it has the flavors of something that would be thick. It does, and it's a it's an easy drinking beer. Yeah, can tell that it's higher on alcohol? Definitely can't. But you can't tell that US at ten. You might, you might get a six or seven. I can't tilt the temp, but you can definitely tell. You could taste. You can taste. I'll call in this one more the other ones. Yeah, but what, Keith, what do you think? The other flavor here? What I do like is is it's not too sweet. Obviously, when you smell you the the Nunnin us from it. There's almost a little bit of a smoky flavor in there. Yep, accompanies the the cocoa or the chocolate, whatever you want to call it. It finishes really well. It's not too heavy and you really can't tell that there is that much alcohol in there. I think the sweetness cuts out of it. Is, you know, good all that burn keep it a good point. It's sweet, but no, it is not too sweet, right, you know what I mean? There's a little bit of in there. And you know, one of the things you said, dare is he's got all the nut taste in. Yeah, and and I also I thought initially I thought that was coffee. Yeah, but I don't think it is. I think it's the nut taste. Yeah, yeah, that's an excellent beer. This is very, very complex. Yep, yeah, bit of toasting is in there. Very yeah, that's a well, well, were I was deceived. I got the coffee in there, but I think it was like there's that, that toasting is in there. That maybe it couldn't be, because if it's really coffee, you get that in the back right. Yeah, you don't get the coffee in the BAT. Yep, that so you're right. It is the toastiness. A very, very well said. HMM. Yeah, that's a nice beer. That might have to have him back against. Yeah, help us analyzed stuff. Well. Number two, three things. We always like it when we have craft brewers on this show. We always like, Oh, you have people who are shue work it. Yeah, you know, Jim I are very big service industry supporters and we love people who work in the business. I've I've been part of the business. I like we go there, we support you guys. You know you. I know it's been tough during this whole thing. Yeah, really, but to come out on the other side of it, it looks like we're kind of finally mirroring the end of this thing and good. It's good to have people like you that you continue to bring us happiness during some tough times. So so congratulations for anything. You really needs a lot of you to say that. Yeah, appreciate that. Thank you. We also like three compartments. Sinks. Yeah, you you ever get into the bartending part of that? Or Myself? No, no, I've done front and back of House. I have done almost everything in front of House with the exception of actually serving tables and bartending. Okay, so the door, I've thought that you have. Good for you. Now, wait a minute, let me let me analyze. He's fairly slight. Yeah, you're fairly massive, fairly there and and I don't I don't know. All I think about is that movie with what's his name, road out, the roadhouse right where the guys come into exist and he's got that pointed thing on his boot. Know, and thank throw him outside. I think you every time I watch that movement. I guess that's crazy. The food was great that. The Beers are great. Again, if...

...you could let everyone know where your restaurant is, how they can locate you if they want to give you a call or Abie, all the to figure out what you guys are doing. Yeah, absolutely, can buy any time. Make a reservation. We're on fifty five they road in Lenox Massachusetts. It is hight sub CIDIARIES. If you log onto the highet site you can find this very easily at a mere of all Berkshirescom stop on my we're going to have a great summer. We've got plenty of programs indoors and outdoors. Come get a massage, go on a hike, whatever you want to do. It's head mansie right, repress. It's wonderful. South Case said, Ay, thank you for coming in with us. We appreciate that. Thank you very much. And a lot of fun. And this is the grillest podcast available just about anywhere on the planet, maybe even the International Space Station. We're on IHEART, we're on spotify, apple, sounder, yes, we're on sounder, where we're making a fortune. Filled and hand over this and everywhere you get your podcast here. This is a grillest podcast. Jim Salmon here, along with the Great Matthew T. Well, so what we be back next time and any great words you want to leave the folks with? Yes, look for us on the road, because if you have a brewery or a restaurant. We might be there there you go grill wars.

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