Grill This!
Grill This!

Episode 56 · 1 month ago

Stuffed Peppers, Pulled Pork Sandwiches and Mortalis

ABOUT THIS EPISODE

Food doesn't get any fresher than when it's picked from your own backyard garden! On this episode of Grill This, Jim picks some peppers from his backyard garden and stuffs them with cream cheese, sausage, and bacon and serves it alongside some slow smoked pulled pork sandwiches. And Matt brings some new releases from Mortalis Brewing to go with the feast! Check it out now!

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 and your pike glasses get ready to grill this with Matt Wilson and Jim Salmon. Well, the very best time in my whole life is when I get to sit here and suck down the finest craft bears in the world and eat some of the greatest grilled culinary delights on the planet. Jim Salmon here along with Matthew t Wilson. How are you today? So good, and the t stands for a terrific explosion in the amount of advertisers here on Grill List. Grill list brought to you by roar Bock's brewing company, knuckle head craft brewing, the Commodo Joe Grills, Ace, hardware, Ace, aces, energy, aces, energy, they sup the all of the power here. Durrant uh, I gotta get this right now. La Cruise, cast cast iron cookwear, the finest cookwear on the planet, from France. Right good, Jeff Ruby steakhouse, especially the one in Nashville, but they have one in Cincinnati, Louisville, Columbus, Lexington, hagadorn's market, the supplier of Grill List for all things meet, Bill the barrel, absolutely bill gray's, the world's greatest cheeseburger, Tom Wall's homemade route here foster kitchen, which makes these wonderful battery powered salt and pepper shakers, coffee grinders and whatever the official appliances of grill list. Omaha steaks, Matthew. They shipped steaks around the world. They have the finest meeting on the planet. Wild Alaskan seafood company. Wild Alaskan seafood company DOT COM. They ship. They ship fresh caught stuff all over the country. Action Dry ice and UH and, of course, uh, the salmon ranch cowboy cooking show here on the Youtube. Isn't that one of the best shows on Youtube? Absolutely, absolutely, with without a doubt, and an honorable mention. Uh Uh for especially for Jeff Ruby steakhouse. You ever been to one? Matthew, two things. First of all, you know you have radio money, so Um you need to take your wallet, your purse, your wife's purse and check out your your savings account before you go to Jeffru but let me tell you, it is an unbelievable experience. The finest food on the planet. Uh Jeff Ruby steakhouse have earned this extraordinary national representation, reputation I can't read and talk at the same time, delivering impeccable total dining experience and and I lived it and I can tell you that is exactly what it is. Somehow we wound up in this private room in Nashville, right, and we're from Rochester New York. Go down there. I'm sitting there and all my you know, there's six of us and we're we're just like, oh my God, where how do we get here? Right, so incomes the manager and and then waiter one and assistant waiter one. Right. Well, hi, Mr Salmon, you're the radio guy right in Nashville. Right. Well, it turns out the manager of this Jeffruy steakhouse in uh in Nashville used to work for the black and blue crab in Pittsford, New York, which is right here. Ad So it was. It was a wonderful time was had by all. They have their own cigars. I mean, Matt, you would have just died to drink stuff. We were in this room that must have had fifty bottles of the finest the world's finest Bourbon all on these shelves right at all I could do is just grab stuff, right. Is there anything cooler than Bourbon and a cigar? No, I mean absolutely. Well, I can't get into it, but maybe a couple of things. Anyway, welcome to grill. Listen, everybody, we're here. Um, we have a wonderful feast today. Matt has some I mean like over the top bruise. Yes, the finest stuff on the plane. Yeah, when, by the way, we started off sampling some of the wine that you are currently working on. This delicious Jim, this bottle, this batch, is gonna come out fantastic. Until already it's blackberry wine and uh, right now it's it's probably I measured it yesterday. It's got about another two or three weeks to good. Before you know we, uh, we've stick it in the bottle and start giving it away. Now. We're not going to drink all of the this time. No.

Yeah, the last time we drank. When it came time to buy, I usually battle about thirty bottles. Um, I think we were like eighteen drank. Everybody comes in here to the studio. What's that? You want to try it? You Win. So it was pretty funny. I smell something great, like I always do every single time I come in here. I'm celebrating. What is going on? Well, uh, this past Sunday we had a reception. We had a oh gosh, a world class jazz singer, Aaron Bohean, came to Albion at Cabaret Studio B and her fiance. Um. Now, we all went to the show to hear Aaron because she's been here before. And well, I'll tell you one thing. The sleeper in the room was was her fiance, Mike Kuebecki. He is a jazz pianist. Mad He was awesome and of course, any excuse for a party and we invite all all the people that went there and and went, not all of them, but a few of them, and to come over here. And Aaron loves to come here to the ranch and throw hatchets. It's a good place to party, by the way. So I took I cooked a full pack packer brisket and I cooked two pork butts. One I cooked up. I put the pork butts on at about five in the morning and I don't know, Friday, I guess, in the pellet grow Louisian from a big gas fireplace in stole, which I forgot to add onto this list. And I had one in a tray. That was with a little bit of apple juice. That was normal spices. You know, your salt, pepper. I put a little, uh, I think I put a little brown sugar on there to whatever. Right. The other one was the l opinion. You know, I text you immediately when I saw that, filled with Halpino, alipinos. Good God. So I cooked those Um and until about five o'clock and I opened up the pellet grill and I started pulling. It wasn't ready yet. All right, you just you gotta let it go right. And so it already been on twelve hours and so I thought, okay, well, I gotta get this brisket on because I want this on twenty hours. So I stuck the brisket in above the pulled park closed the thing, went to the show. Got Back to the ranch around ten and yanked a pork out of there, pulled perfectly uh, and packes that up and set it aside for the next day and I that Pellet Grill was on now and I used about three quarters of a bag of pellets. It was on from five in the morning on Friday until ten in the morning on Saturday. It was on what is thats come completely continuously. So when I got home, when I pulled the park, I took the brisket off, which should have been on for a few hours anyway, and it was time to go to bed because I'm old, and so I wrapped it in the butcher paper and I poured, uh a, what did I use on that? Blood Light Lime, I think, did you? Yeah, and I poured it all over the brisket, packaged it up. Such a thing. Back in there it was on, I think, let it go all night, Um, and I pulled it off around ten the next morning and wrapped it in a towel, kept a probe in and stuck it in the cooler and I yanked it out around one. It had dropped. The temperature in the brisket in the cooler had dropped to about one forty, which you don't want. Any blow that. When I cut that thing I pushed on it and the juice out of it. So you know, a long story, Shart. We wound up with the you know, the brisket in this true, we have a great set up here with the trays of the stern on all that right. So the briskets over here and the regular pulled pork on this end, Halapino on that and and of course we had biked beans and all that other stuff. So the BRISKET got wiped clean. Man, it was a full brisket. The whole point and way into the flat was gone. Goodness. Now there was about six inches of the flat which was, I don't know, overcooked is not the right word, maybe even undercooked, but it wasn't as juicy, which will happen sometimes, but that bothers me. So. So the brisket was an eight. It was an eight out of ten, attend being the one we did for the cook. I mean it was nuts that I'm almost I have not done one. You touched it like like almost collapsed. They so fun. But then the folks nod right into the the pulled pork. But there was just enough of that Helapine,...

...you pulled pork for you. For now this is a different deal, because what I you know, that was that meal and this is this meal. So what I did is I heat it up, that left over and I mixed it with Cheddar cheese cheddar cheese and I have some Cherry Bourbon Barbecue that we made here at the ranch for this special deal and there's a quart of it there for you to take home. I'm looking for I'M gonna get with bread, probably, it's so good. So we're doing that today. Um, we'll have that here in a little bit. And Uh, the garden is just gone crazy here to ranch there's Hungarian peppers are an inch and a half in diameter. They're huge and a little bit. I'm sure that helped out a lot. So I cut them, took the seeds out so we don't die, and I made a mixture of cream cheese, cheddar cheese, Italian sauces, man uh, and then wrapped it all with Bacon and, you know, salt peppers all day today. So you're, you're, you're, you're gonna go and and there's probably a little extra for you to take home to the to the lovely Mrs Matthew. Two Willson and sometimes it doesn't make it there, but we'll try. I can't make it to guarantees, so we'll talk about that. I do have the Cherry Bourbon barbecue sauce. This this batch came out pretty good and some exciting news. It's coming to a grocery store. Ye, it'll be, by the way. Now you know we we've I don't know how many beers we've drank on girl this we've it's been it's been a lot of thousands. Yeah, if you include the festivals that we've gone through. Who? I have no idea, but we, I know, the ones that we kind of lean towards and every once in a while, you know, we we straight a little bit so we could try other things. But I went back to one of your favorite places the past weekend. Oh my gosh. Yeah, so I have some special beers for you for this year, for this episode. So you you through very well with the food, so I'm gonna look it with some great beers. You know, I did see some social media and I remember saying to myself, why am I that? Of course you're talking about more talents. I am absolutely correct, and they're located in Evan, New York, which is and they're unique because they they have some several specialties, but one of them is these fruited sours and they're just insane. Yeah, so well, there's someone, the best on the planet. I am now thirsty. So yes, we haven't had a drink yet, so let's let's get one. But I'M gonna ease you into I'm not going to jump right into the good stuff. We're we're gonna wait, all right, all right, he's torturing me alive. That's great. I do have a special story about brisket today that you're gonna love, folks. This is this, this is great and it's a it tells you a lot about what's going on in the country right now too. So we'll Um, you know, we'll get to that here in a little bit. What do you have there? All right, so this is a beer for the gluten conscious people. This is a gluten this is a gluten free beer from you last year from climbing bines, located in Seneca Lake, New York. This is one of the beers that was featured at the drinking a girl beer festival. The flavor actually on this beer is pretty good for for being gluten free. Okay, I missed the name of it. It's the climbing bines honey apricot. Okay, alright, climbing bines. That's the name of the brewery's name of the brewery they're located in Seneca Lake, New York. That's cool. We need to go there, absolutely and I had a discussion. If you go back a couple of grill this is for the drinking girl one. I talked to the good folks that climbing bines. They're a great, great group of people. So certainly we gotta go out there and visit. This is on the lighter side, as we've been talking about laggers and Pilseners, and maybe we'll discussed that little bit further later. Um, this is all either side. This is a five point to this is probably the only lighter one that we'll be having today. I knew I could come, so that's why I said we'll ease your way into it and then we'll get into the to some of the other side. I just knew you'd come through it for me. Here we go. All right, that's nice. Alright, so again it's it's it's light. So you'll see that kind of pilseri looking, yeah, kind of like the orange juice, but you can see through it a little bit, a little bit. It's it's still kind of cloudy. o. That smells Nice. What was the description of what's in it? Again, it's honey apricot. I taste or I smell the apricot. You sure can. Absolutely. Here we go. H now that's dry, very dry. Now you know we love dry. It's crisp, though, very crisp. It's it's light. Obviously. Obviously it's ice cold with the way we always serve it. So I think this is for or summer. Beer. Is Very drinkable beer. It's not...

...nothing too intense flavor. Why? It's kind of a hint of everything. MHM. No, I taste the apricots. Um, I like this beer. That's a nice summer beer. I had an apricot tree, did you? Yeah, but what I didn't realize is that they are either male or female. Okay, yeah, I wouldn't know that. I'm not good this kind of stuff. Yeah, I didn't want to know. I don't want my plants having sex. I just don't want it, Matt, I don't want it. All Right, I understand. And the damn thing died and I yanked it out and forgot I ever had it. But for a few years though, the apricots were great. I dried them in the dehydrated. Do you like the apricots? Yeah, they are especially dried, but dried maybe a hair way, not crispy, dried out, but they are very good. But yeah, that was weird. You don't know if it was a mail or I looked hard at it, but man, I couldn't tell. It didn't have a or you can't even make that. It's too funny. Oh Gosh. So, so, yes, again, this is good. This is gluten free. Yeah, so for gluten free is not bad. I know, I know. I've had a lot of luten free things that maybe aren't haven't tasted the best. This is not bad. This is actually pretty good. Just don't bring me any Vegan here, not, not, not, you know, come on, don't Send Me Mail. I don't want any hate mail because I'm just teasting. So you're gonna love this story. All right, this is great. So you know the current state of affairs, especially in New York State, where we live, in a lot parts in the country where they let people out on bail for murder. I mean, you know what I mean. It's that bad. Right, thieves broke into a famous Texas Barbecue restaurant and stole thousands of dollars worth of beef breasketstands. Yep, yeah, I might have taken the lawn to my own hands on that. You steal my briskets like stealing my horse in the old face right Austin, Texas. K V U E, whoever came up with that, reported that a thief broke into La Barbecue, who names there placed love barbecue all right, at four a M Thursday local time, jumping over the side fence, cutting off the barbecue pit locks and loading more than twenty whole packer briskets into an SUV before driving off that come into the seven ranch. I know each brisket was worth a dollars. Now, now I know what briskets costs. A good black eggs brisket right now is under ducks, but it's still a hundred bucks Um. Now I don't know what they have down there. I don't know, according to reports, meaning at least thirty five hundred dollars worth of brisket, appears to now. You know how that works, right. Maybe they had two briskets out there and then it went to twenty. When they reported on its instagram page. What is that man? By the ways, the restaurant wrote it happened again. This time the guy took twenty briskets that were prepped and cold smoking on our pits overnight. I am so sick of this. And and the guy's going. Does anyone recognize us? Guy Or car? Not? Apparently they have a picture of it, which wasn't on this article right. This was the fifth break in at the Austin site since opening a decade ago. The restaurant told K vue names their TV that. Yeah, it is appealing to anyone with information to call police. According to the report, brisket is more expensive than ever amid rising production costs and staring demand among amateur pet masters like us. Right across the United States. High Price UH rises appear to have made the delicacy more attracted to thieves. Indeed, one of the ramifications of rising inflation is likely to be more crime with a crime. crimeologists telling the insider that Americans could expect more theft, burglaries and even homicide as a result of storing well, a brisket crime. Like I said, we he a girl. There's...

...obviously love brisket Um. If I was going to steal something, that was probably one of the things that take. Barbecue was founded in two thousand twelve in Austin by Leanne Mueller. So it's a woman. After parting ways with Le Legendary pittmaster John Something or other. After after a spat, the joint regularly appears on lists of essential barbecue restaurants in that city. Now, now, here's the deal. You steal a brisket and you know the cops are busy with other stuff. Yeah, during brisket it's probably low on the toll pover. So what you do, Mat is you get a posse together, right, and you hunt those people down. You have to take the law into your own hands. brisket. Yeah, brisket is expensive and, if you have done right, delicious. I wouldn't let anyone steal my brisket. So that's a great story. BSKETS, that's a lot of brisket. That's ridiculous. How many those kids are cooking one day? Well, they apparently they have some big time stuff and they had. If you had twenty briskets up there prepped and cold smoking, they must have a big deal out back, right. So you know that. Remember the movie alien where the aliens are coming down above the suspended ceiling and the Gatling guns going off by motion? That's what you do. You set up a gatling. What do you think kind of email will get on this? Well, he's looking at me like what are you doing to grill this? People who want, who listen, to grill this are very protective of the of the that's so funny. Yeah, I had I had a little bit of a malfunction when I put my when I was trimming up my brisket the other night. I don't know about you, but I have twenty knives. Right, I have a few knives and they um, I don't know, once a quarter or something, I have to get up the grinder deal and shop up. Well, this was towards the end of the deal and I'm hacking and ways and I'm making mince me moon. You know the surface of the moon, right. So I stopped what I was doing, clean it up, go back in, sharpen a knife, come back and do it right. But that a sharp knife is essential for all that I've I've trimmed, uh, not just brisket, but pork belly H and also I've trimmed some of my pork shoulder and I've had a dull knife to start or whatever, and it's it's very frustrating, especially guys with as much money as you and I. You should be about buy a new knife everywhere every week. You know, it's funny because you get the advertising on these Japanese knives are ceramic ones that never need sharpening. That's horse crap. Eventually they all do, and I have one of those. My mother actually got me one of those fancy knives for for my birthday and I've had it already. So my buddy Tim, who is a co star of our salmon ranch cowboy cooking, available on Youtube and also on grilled this podcast dot com, episode one and two. Um, he bought me one of those long carving knives with the rounded points, you know, and that is an awesome knife, just awesome. That's cool. I should have used that any well, I think it's time for me to break out one of the first good ones for you. I was hoping, so stand by. All Right, here we go. Uh. Now see if I can pronounced US right. La Cru Zay has the finest UH Dutch ovens, CAST Iron Dutch ovens, on the planet, and they have. They're known for that bright red one. Yes, that began in now. These are not inexpensive. Set of three US like five or so, um, but they are the fight. I have a couple Dutch ovens won, a good friend gave me and he's doing me okay. But the bottom, uh, you know, what do you call it? Enamel and chipped away at the shopping a little bit. Yeah, so, Um, you know, check it, check that out, because they're just really cool. Yeah, these folks are good sponsors the grills. So, as as you discussed earlier, I went to more Talis brewing out in Avon, New York, very unique location. Um, not the biggest place, but that makes some of the Best Beers on the planet and they had a few new releases, so I had to pick them up for us, for for for today. I was totally jealous when you so this one is called the Hydra melted gelato. This is a sour ale brewed with blackberry, raspberry ice cream and marshmallows. Oh...

...my God, that's wonderful. What's the seven? So, you know, not crazy high, but beginning to get a little high. Um. And again this is more Talus, located in Avon, New York, and, as you know, what they're sours. Sometimes you pour a sour you don't know what you're gonna get. You know that they're going to have some flavor to these hours. I can't wait here. Yeah, that's the sound heard around the world. Now Watch as I pour this. Oh my God, it's it's like it looks like raspberry pure. Man, look at the look at the pulp. Well, it's not. I don't know if you can it's just describe it as pulp, but it at least film on that inside. Oh my gosh, it looks good. A right, you're like every thing you just said. All right, check, there we go. MM HMM. Oh my God, Matthew, let's break this. The first thing that comes at me ice cream. Yes, get you get that immediately. It's like it's an ice cream cone and a beer. This is really what's insane, isn't it? Can you read the ingredients again? Absolutely, so you can taste everything in this. I think blackberry, raspberry ice cream and marshmallow. Okay, that's that's number two is the MARSHA. Get the marshmall absolutely, and of course the Berry gives it the color and you can taste the berries. This is the whole wonderful m HMM. All right. You know what the folks want to know, though, how much it costs. Well, you're going to pay for these, and I'm sure you already expected that. It's about six four pack. Well, that's not you know what said sor we've we've hit thirty before. We might but later on. But yes, it's about twenty, six bucks. Yeah, so it's six seventy. I'm not good at math at all. In fact, I barely got out of high school. Yeah, I barely functioned today. But it's about six. Yeah, your numbers right. It's about se per beer. Yeah. Well, you go to the Buffalo Bills Game. Oh, you're paying eighteen at back. Ye, so, if you look at it that way, W exactly funny. So, on a scale of one to ten flavor wise, I mean if there was an eleven and a half week, don't, don't, don't, don't spin any of it out, this is really good. So, because I am a good friend, I will let you top it on. No, did you buy four? That? You bought us? Yeah, I got four packs of all these. I got a lot of money in radio. I dropped a little money this day. So yeah, I'll bet you. Well, this is a more Talis brewings. They didn't wonderful. Yeah, yeah, this one's insane. I wonder how much they make. Do you know that's you know, you and I are going to have to go there soon and I was able to drop a card off there and there was great. Those guys are great to talk to as well. If anyone's been there, and I don't know if any people listening to rillas have, because it's not it's not the biggest place in the world. It's almost like in a garage in a factory. So you you pull up and there's like the garage that's opened up and you go in this garage and that's where they are. So you have to give a password or anything, you would think. So not a lot of seating. Uh, you know, you can sit down and hang out there, which people do when I have before, but most of the stuff is to go. People get to go there to pick up stuffing you kind of leave. But I know to make these beers they got to spend a lot of money to put that, to put the read it's in this. So I'm sure they're making a profit, but it's probably not as much as you think. That's a great it is, isn't it? It's a great beer and and you know, it's like we've had beers from mortels before you were I don't know if seasonal is the right word, but they only made so much of it and they still do. They once it's gone to something. They dropped something like every week or so and then once that's gone, that's that's it. They're onto the next thing. I like the I can taste the seven. Oh, and there too, it's there. You can. It's right in the back of you get it. But you notice, when you handed me that cannon, said you can have the rest away, just to make sure you didn't get it. Now, you know, a lot of times when we try Craft Beers, you read the ingredients and then you and I and you can, after you, after you sit for a little bit, you can finally kind of figure out where all this stuff doesn't kind of taste. This stuff is easy that you can taste almost everything that that's mentioned. It's easy to figure out in there this is and you know that's a really good point you...

...bring up, because that's a that's unusual. You know a lot of these things that a little bit of each one and whatever, but this is hammering at home is a really good it's delicious. So you so you would buy this point. In a second I'd have to borrow your money. M Hm. No, so this deserves to be followed up with some culinary I think so. Now I'm going to let you decide what you would like to have first. Would you like an appetizer, uh, a stuffed Hungarian pepper, or would you like to go right to the pulled pork first and have your appetizer afterward? Or do you want him on the same plate? Now, if I was at home and had everything in the same plate, but I think what we'll do is we had a great beer, let's have a great appetizer. They will have another great beer. That will have the main course. I love you alright. So, while I'm getting it ready, you know what you're doing. So, as you know, you are listening to the grilled this podcast. You can find us on I heart, spotify, apple, Google, wherever you get your podcasts. We're also on facebook. You can follow us girl this podcast on facebook. We are now on instagram. We're still kind of new on Instagram, but you can follow us on Instagram to at grillers podcast and, of course, our website, grillers podcast dot com. You can find all the stuff that we talked about in seven ranch colic cookie show. Episodes one and two are found on the grillers podcast website, grows podcast dot com, the links to where we're gonna be. Jim and I do a lot of traveling and we're at a lot of these festivals on the road. So if you want to come hang out with us, uh, the dates and times where we're gonna be are on the website as well. And, as we discussed earlier, we'll be doing the the flower say brewers fest coming up soon on September nineteen. So you can you can see me and Jim there, you can hang out with us to try some beers. But yeah, follow us on all that and also you can email uh, Jim inspect at a well dot com or myself at Info what real this podcast dot com. Here you go. Alright, so what in what's in front of you is Um the garden at the Salmon Ranch is an expanded version this year. I didn't get to do one last year because I was doing a big solar h solar panel installations right in that area and it was just wasn't gonna work. This year I fertilized I talked to it, I slept with it. I did everything and these peppers are growing like crazy. Um, so I'm interested in what you think of this. This is cream cheese with Cheddar mixed with Italian sausage, salt, pepper, Parmesan cheese. Man, that's all the ingredients of things that I like, topped with with a slice of Bacon. As we're disgusting, I'm taking pictures of this stood before I devour because last time I ate half the thing before I take a picture of all. Right, here we go. God, these are good. I could eat these all day long to now. That's the key to making this work. M Hm. The key is that you gotta have some time to cook it. You can put this thing to four hundred and expect it to be done. What you want to do is cook it about three hundred for two hours, and that gives everything a chance to just talk to each other and may come. You know, you don't. You know what's the kicker on this little salt and pepper that you put on there? That's that's amazing how that is. That makes a huge difference. MHM MM HMM. The thing is, I like them different kinds of pepper. People think that pepper's pepper right, but there are so many different varieties and whatever. Kind of the same thing with salt. I like coarse, regular, Morten Corse Salt. I'm not much on that pink stuff. To Himalayan stuff. I like to see salt. I'm cool to see, yeah, but let the pink stuff not really the see salt, though. It's big and thick and you kind of grind it. I like that stuff too. These came out pretty good, delicious, man, I'm here for you, Buddy. This is a good day. Like I said, we're having good beers and delicious. This is good all right. Oh that's right, I gotta have a sip of this. What's the name of this one again? Wait a minute, I got it right here. Um, I think it's bad on this. Oh No, it's a dragon. Okay, Oh, Hydra. Oh that's what it is, a hydra. M Hm, Hydra melted GELATO. For more talus brewing salary Ale brewed with blackberry, raspberry ice cream and MAR freaking mellow. That is so cool. Now, if you have...

...friends who are not beer fans, do you think that this would convert them to be here? Try this. No, I don't like cramp beer right. No, seriously, take a sip of this. Wow, give me more of that. Right. I just hammered that thing, I know you did. Where did it go? Man? That was good. Hungarian peppers are medium, medium heat. There's not a lot of heat here. No, no, it's a tad bit. Is I got a little bit of the heat, but it's it's like perfect. That sausage is good, like I said that the cream cheese is it kind of it kind of tones down that heat and then that baking with the salt and pepper. That's that's puts it over the top. Now I cooked these on the Holland Grill. Somebody called me this week and said that they had googled the Holland Grill and they were telling me all about how they're common. They're gonna you know. I said, I'm sorry, but that's been up on the Internet for two years. That's a wonderful girl. I've had the thing I was gonna say. We've had a few dishes that you've cooked. I've seen I've seen it in action too, and it's it's an amazing grill, but you can't, no one else can really bite anywhere. It's hard to get m that's good. Man, that's delicious. You want another one of those or do you want to get into the other deal? I think it one other one. That's real quick. That's gonna invent something while I go get him one. Yes, and these peppers are delicious. And if you want to learn how some of these ditches are made, you want to check out the salmon ranch cowboy cooking shows, volume one and two. The first volume we've talked about that perfect brisket that Jim's made. You won't believe it when you watch it on the first episode. It's so tender and, you seem, delicious. It was. It was magic. So check out the vide one by them two perfect ribs. Ribs were insane, and also there's some sleepers and number two. Number two also has this vegetable dish that was just insane, roasted root vest it was really, really good. But yeah, that's that's there. The cowboy baked beans. I think it's on that one too. We had the smoked old fashioned with a bacon stem. That was awesome. Everybody lined up, you know, and we never know who's gonna know like what whatever, right, but people were lined up for their fashion. Everybody was hammered it was great that it was delicious and you got to eat the Bacon after you got you, after you drink the drink. Who knew that a smoked cocktail would would be that good? It was. It was insane. And what was the it was a cheesecake in a Dutch oven too. Yeah, cheesecake in a Dutch oven. Roasted root vegetables, we did. They can wrap asparagus, which is really good, bacon anytime you do that. We I think we drizzled some maple syrup or honey and we did beef ribs, pork pork ribs. We did it all. That was good. It was great. Yeah, and the first one we did the blackberry cobbler. Yea, and that was when you showed how to make the the the the sauce, the barbecue sauce, which was hammered by Mr Welch. John Welch is the big radio Voice Guy that opens up grilled with and, uh, you know, when we found him he was just floundering with hot dogs. So proud of him. M Hmm, man, this is good, aren't those peppers? This is delicious, man, this is really, really good. Now, because you're the greatest that ever lived, Um, M hmm. I went out in the garden earlier and one of the things about a guard, when it comes on, it comes on. You gotta do it right now. I've got four thousand cubics. No family can eat four thousand cucumbers right. So I've got you a bag of some great tomatoes are coming in. Uh. There's a couple of Zucchini squashing there and some uh, Hungarian peppers and whatever I am UH. And and the pumpkin patches coming along great. There's the girls are talking about that and they're excited that they come over to sand ratch and pick some pumpies. That'll be fun. Yeah, HM. You know what really added to this was that Italian sausage. It did, didn't it? It's it kind of shined through. M I just hammered the second one. You are well, you like food, do there's no question about that. All right, so what I want you to do is...

...finished that one and I have another one coming up for you and it's gonna be equally delicious. I do what I'm told, except for when it's my wife telling me. Well, no, wait a minute, let me rethink that, because she might listen to this. I don't mind does, so I gotta be careful. So they released two different beers and their hydra series. Now, I don't know if you recall, we had one from uh more tell us, a wild bag and was there great pie. You remember that one? It was delicious. You could taste the Graham cracker crust and everything. So this is another version of grape that they that they tried. So this is another hyder seven as a seven point though. Alright, suryl brewed with raspberry, blueberry and grape. Okay, so in my head, knowing how more Tealis does things, the blueberries coming out of the gate, wait till you taste this. Oh, you've already cheated. Well, you know, I was there. That's right, about four pack. I sat there and you know, I wanted to sample before I made my purchase, which really you get more talents credit. You don't really have to do that. Almost all this stuff is amazing. You don't have to sample. You if you buy stuff from more talents, it's gonna be pretty much off the chain. It's gonna be good. So all right, here we go. Yeah, that's like a two fer. That's like Welch is, uh, I don't know. UH, yeah, there's that one there. That is so cool. Look at that, how thick that is. You couldn't see through that if you tried. All right, smell the grape. Are you ready? And the Raspberry. What is it? Raspberry? One more time. It's raspberry, blueberry and grape. All right, smell the raspberry and I smell the grape. Here we go, Matt, my God, the grip comes through a lot more than I thought. Yeah, it's there and it's it's it's like perfect. It's not. It's not over sweet. It's like right there. The Great Pie, I thought was a little extreme sweet. This is not extreme sweet, it's just sweet. Is Awesome. Wow. I I struggled to Um figure out how they do this, because there these, both of these beers we had were the same exact consistency. There are different colors, but the same consistency. I wonder if they blend. I wonder how they get so. I know there are some brewers who don't do heavy fruited sours for a particular reason. It's because, Um, the spoilage and with the fruit and stuff and it's it's difficult to maintain and to get it in and get it out right. These these folks have mastered that and they know exactly how to do this and there's there's only a few places that are this good at doing this and they're one of them and they when they knock it out, they knock it out, knock it out. We need to go there. Yes, we do. M Gosh, that's a wonderful beer right there. So you know you're gonna pin me down like a tent. All right, the one we had before, the rest, the Gelatto, that's a ten. That's a ten point zero. This is a ten point one. I like this one better too, just by just by hair. It's just it's an awesome beer. Wow, we are lucky America. You know that we get to try the best food and the Best Craft Beers on the planet. Now. I tell everyone, when I come across people who ask about you and and you know and stuff like that, how you have become engulf and craft beer. Now, like you. You you know a lot of craft beer. Now you've got a lot as far as craftier companies go, and and fruited sours. Where would you read more talents? That's right up there, I mean right at the top. We we like sours and I don't know, if I should say this, but when we have a sour, many times we're I don't know if under we're just, we're just this isn't this. Yes, I don't know how to explain...

...that. You know, that's pretty cool. Yeah, that's a great beer. It is, especially if you like, Um, something unique, if you want a bud light. Okay, fine, that you said it, Jim. You said it perfectly. This is not your everyday beer. This is an experience on the glass. Yeah, exactly, I agree. Wow. Yeah, so I appreciate your investment, your investment and Grill. That's so. Again, this is this is around seven bucks, I believe. So it's I think it's a little bit more the best. Right on the same price range. That's really, really a good beer. M Know, it's how he didn't hand that other cane right. Wait, wait, wait, no, no, no, no, no, now you can't. That comes out of there like it's so it's like it's like almost like purple oil. Yeah, we will put these two on the can absolutely now. We're going to do that. We'll talk a little bit and maybe about difference of Beers and we'll do the main course. I got one more in there. That's insane. Um, one of the things I wanted to talk about because we talk about a lot of different types of beers Um, and we we talk about Ales, and you know, I P A S and whatever. What is an ail? Right? Ales are traditionally brewed with yeast that gathers at the top of the fermentation tank. They ferment at a warmer temperature and are not usually aged, so that that would be uh, you know, for the amateur, your little Mr Beer deal whatever. Right, many, but certainly not all, Craft Beers, obviously, our ale and their time and storage demands are more minimal. So that, you know, Pale Ales, porter stouts, Wheat Beers, sours are all of a version of an Ale actually, so you can make them quick and get them out quick right now. What's what's a logger? We talk about loggers all the time. Laggers are distinguished from Ales mainly in that the yeast used to brew these beers falls to the bottom of the fernamentation tank. H The yeast itself also has a lower tolerance for alcohol. Like like you and Matt. You're Matt, like me. You know you and me. The resulting taste is crisp, light and smooth. UH, they tend to be less bitter than other beers. LAGGERS are among the most popular beers. Um, you. Yeah, you probably no longer, such as Miller highlights, Stella door, Stella. How do you say that? Stellatus? I think Budweiser, PBR and course, needless to say, these are staples in the in the refrigerator section. Uh, there's many different kinds of loggers. Pale loggers, amber loggers, dark loggers. Back when you see, you know we have genesee brewing and they bring this back beer out and they always used to tell me that the bock beer in genesee was when they cleaned out the vats at the end of the year. You know. So you know. And and then there's of course, that's the are you a big logger fan? I am a Bach Fan. Um, not really, you know, since, well, since I met you and you said, why are you drinking that? You know. So Ale versus logger. So what's the difference? Right, aside from the difference in the behavior of the yeast used to brew these two distinct beard types, Ales and longers also distinguish themselves in flavor and strength. Now loggers are fermented longer, so they're usually a little weaker. Right. The logger actually comes from the German word law germ, meaning to store. The hell knows, because of the lengthy, lengthy fermentation Um. So anyway. An Ale, however, which can be much quicker to brew, has a richer flavor. Well, I don't understand why, but you know, I think it's because, and this is me guessing, this is not absolute science, I'm thinking because it's not sitting as long, it doesn't have time to like dissolver or thin out. It's pretty much the stuff to heft in there still, right, you know what I mean. So which is stronger? Ales or loggers? It turns out ales are stronger in flavor and alcohol content.

You know, generally the higher alcohol by volume in Ales is because the yeast used for them is more conductive to alcohol composition. So now we're into science which I don't understand. In a few words, a few I P A s might have you feeling a little more hazy than a few Miller Lights. That's absolutely so. And then what's an I P A? UH, while it stands for India, Pale Ale, quite obviously that's an ale Um. You know, they could be fruity or citrusy herbal that that hoppy taste. Um. Now, you know I'm not a big I P A guy, but there's all, I P A is one of the most very popular, absolutely Um, and you know there's different kinds of hops and whatever the choosing that. You've brought me some unbelievable uh I P s that I really liked. So I guess it's like, if you're willing to, you know, expand your parameters and stuff, then that's a good thing, right, for the cause you'll try almost any beer, right. How do you guess that for the Caud but anyway, that's Um, kind of a breakdown of the bit of a deal there. Yeah, so, yeah, so, yeah, we we. Those Ales. Do you think about your right, those bourbon age barrels, stouts and porters, also your sours and your I p a S. uh, those are all ales and those do tend to be higher. And those Whi Beers and box and pills, news and laggers, those are all not as strong and those are usually more popular in warmer weather, except for like the ones you mentioned, like the Jenny's and that those are staples that are bought all year round. People, people love that stuff. Uh, you know, and they sat a purpose, like you said, you used some for cooking, right. So absolutely. You know, the ones that I normally wouldn't want to drink on my own that I bought, you know, for somebody else to drink. Um, I might just pour on a brisket or whatever you give a favor. So you can always find a use for anything really, if you think about it. I used to now, I know, when we first started doing real list, and I think you still do it. I know I still do. We did and we still do. The porters and and and those darker beers were on the top of the charts for us. You Still Big Fan of those beers? Yeah, absolutely, uh, you know, I, Oh gosh, I really like a good porter, especially a dark a dark beer. That that is one of my favorites. Um, and and there's a lot of oh gosh, there's a lot of different kinds out there. Sometimes I'll go to a restaurant and I'll order a black and Tan, which is usually a Guinness, and then something right, which is great. But there's this kind of red alert out there right now from our buddy Tim October fest, from founders brewing, which is very, uh, well known for their Bourbon Age. They have this ultimate October fest barrel aged and it's out now and it's extremely expensive. But you know, founders is a pretty it's it's still a big brewery and they're all over there. They've got some high end uh and it's not unusual when founders runs out, you know, a special batch of something, to find people at the supermarket lined up at seven o'clock in the morning. You know. So interesting. Yeah, but I Jeez, I had a question I wanted to ask you and I just left my head. Yeah, hopefully it comes back. No, I'm not a million and and I know I remember. I remember. So you mentioned October, in October fest, which is fall, and you know what kind of beer always makes the return around fall time. You know, we we bust. We do. We do every craft brew Guy Again, all that. We interview. We we just love their reaction when we say do you make a Pumpkin air because of them say drop that we're not making pump but they all show up. There's all kinds of a lot. They're popular and I do not like. No, I don't either. I know we I think we've tried. Last year we tried a couple and maybe one was okay, yeah, but yeah, I'm not. But it's, it's, it's it's a it's a fad. Right during there in the fall, I was pumpkin spice, every right. So well, I guess we'll go along with it. Yeah,...

...so that coming soon to grill this. Well, you know, because we're here for the phone. Would you like a pulled park now? Yes, all right. Now, do you want Cherry Bourbon Barbecue Sauce on yours? Of course, because you know there's gonna be sold in the store soon. We want to make sure we have describe the flavor of that properly while were eating your sandwich. All right. So, uh, this is, you know, of course, real live radio. So tease the folks. Yes, now, as I spoke about before, Grill this is on the road, and if you are a craft brewer or a food vendor or you're just like griller and you want to have grilled this, stop buying and give us give you a visit. Reach out to gym and I in for a grillers PODCAST DOT COM. We can make some arrangements and we can broadcast from your location. We always have a good time. We eat, we drink, we'll be merry. So just give us an email INFO at grill this podcast dot com. You could also email Jim directly, Jim inspect at a well dot com. We will make arrangers to come out to your location where you can have girl this live do a broadcast. And it's always a good time and we are and we always climb around and have fun. Uh. And, as I spoke before, we are going to be and the road again soon. We'll be at the flower city brewers fest coming up September nineteen. That's put on by a rowerbockx. That's gonna be in Rochester, New York, at the public market downtown. Always a good time. I think the last thing went there was like the first seven was brought back in full. There was like maybe twenty five and actually I think like fifty brewers there. They've upped the Anne. I think it's like seventy brewers this time around. So it's gonna be insane that some of your favorite brewers will be there, brewers that you've never heard of before. We'll be there. So and also Jim and I will be there so you can come talk with us. We'll have some beers together, we'll put you on the podcast. So check US out again the information about that festiball. If you go to girl this podcast dot com, we have the information on the festival. Or you can go robocks website, robocks BREWING DOT COM. They have that there as well. And of course you can listen to grill this on spotify, I heart apple, wherever you get your podcast, we are there for you. Thrill this. We're everywhere. God, you're good. So, you know, one of the fun things that we do when we go out to craft breweries or festivals or whatever, is we get the regular everyday festival goal and we skewer them. It's so much fun. Like how long you've been married to that guy? You know he looks, he's looking at every other girl and walking by. You know, it's so much fun. We do have a good time. We do, and and I guess that you have a blast and you get to get to hear yourself on on the podcast. So yeah, come come check us out. I'm interested in your first bite. Now it smells insane, so I'm going to dive in phase first. This is a decent hard roll from one of our good sponsors, haging orange market, and this is pulled pork, Jalapeno juice and Jalepeno Chunks, cooked for I don't know, fifteen hours. And then this is the leftover that's mixed with Cheddar cheese. What do you think? So here's the breakdown. Number One, you get that Jalapeno tastes. The pulled pork is so soft and tender. It's it's it's insane. It's like you it melts in your mouth. You got the perfect roll for this and you can't, folks, you cannot underestimate that the power of the perfect role for that flavor is a little spice to it, the Cherry Bourbon Sauce, Oh my God, it's it's insane, and the cheese actually compliments this. This is a really good sandwich. Is a really reason. The reason I did this was just to tell everybody that, okay, you cook pulled pork, you cook breasket or whatever, and maybe you only eat half of it or whatever, you have some left over. The breast gets a no brainer. What I did with the with the flat, I had about five inches of flat left, so I cut it up in little chunks. I put it in a soup mix with beef, peas, carrots, corn noodles and I made a beef barley soup out of it with and and the meat part of it, a little bit of potato too. Not a lot was was the brisket cut up and that's what and it was gone in but this sandwich is a good example of you know, you have some pulled pork leftover. What are your choices? You can stick it in the freezer and it'll be freezer burnt nobody will get to it, or you can take it out and Jez it up a little bit, maybe the cheese or whatever. Whatever. Your thing is right and I'm so happy that you like spice a little bit, because that a little bit and I like that. I like that a lot. That makes it yet and...

...usually you see me hammered. Jim's hammered it himself. It is good though it is. It's tasty. Now this is Um. A lot of times when you cook Alipino long enough, you cook a lot of heat out of it. This still has a pretty good kicked which is wonderful. That is really, really good, Brill this. We're eating some of the best barbecue in the world and we're drinking some of the best beer in the world. You can't beat this. This is wonderful, man. So again you cooked this pulled pork for almost fifteen hours, right, or it was. It was on there for a while. I tried to I put it on it. It was more than that, but I put it on at five in the morning. I tried to pull it at five at night, which is twelve hours, which is because you never know what kind of a pork butt you have. It will be ready when it's ready. Ye, right, exactly, and it has it's bone in, because I always cooked bone in because that gives Um. So I tried pulling it at at five o'clock, so that was twelve hours. It wasn't pulling right, so I thought, okay, I'm gonna leave that there. I put the brisket in and I cooked until ten, so that's five more hours. So it was seventeen and it pulled. It pulled fine when I you know when I pulled it after that. But you have to be patient. You know, everyone there's a time frame for all this stuff, and then they're all estimates, though nothing is exact. The meat is ready when it's ready, and it may say this will cook in fifteen hours, maybe seventeen hours. Maybe twelve hours. The meats ready, when it's ready, when it's ready. Same thing with wine. That's a good sandwich right, if I do say so myself. You know my why? My wife would accuse me of being an EGOMANIC. But melts in your mouth. It's it's so tender. M The now there's there's a medium to high kick on this, right, yeah, which I love. Would your wife eat this? I don't know. That's a good question. Would your wife eat this? No, yeah, yeah, well, my wife won't touch anything that's even you, you know, above freezing. Yeah, you, you, you do care. You know my wife. She's not really big. She's not a spice person. I think this might be. This might be a little too intense for her. So you win. You Win because you're going home with the restaurant. And you know, but the little one might like this one. One of your girls, seven and six? Okay, so the six year older. Okay, she wins. Now you don't have to do this with a roll too. You can eat it right out of which I probably will. It can make some matchoke pork maatch without it too. Now I have one more beer, one more beer and the ingredients. Now you know how the so the great beer. The ingredients weren't insane. It's the beer is just delicious. thinking red it's were they'll pretty standard. Right. It's just this fruit, raspberry, blackberry and grape. I believe right. The GELATTO was a little insane. With the with the ingredients, with the ice cream and the marshmallow, we're going back to the insane. I can't wait for this. is also more Talus. Matt Dives in because he always brings it super cold. So this is called Dad uh, and this is a little lower. It's a six percent uh. It is raspberry, sweet, Sherry Strawberry. Oh you know what, this is not the one I wanted to bring, with a still a good one. I had a cheesecake one that I wanted to bring. What you'll bring from the next one? Uh. So this is still this is really good, though. It's raspberry, sweet, Cherry and strawberry, and it's called the Don and again, this is a fruited sour soury, as you were just discussing what Ales are. At a six point El. So it's a little lower than the other two, but but as you will see, it's just as hefty as the other ones. Now Matt's rolling the can back and forth because it does have some substance to exactly correct. Many times, if you have a fruited sour and you just open it and pour it, you get the liquid e part at the time in the sediment. So he's just you don't shake it, ever, but he's rolling it on the the ten dollar broadcast table. Listen, at least I'm rolling high quality beer on the table. It's a cheap here you go. You kill me.

Now that that one ejected itself, take a look at this one. Oh Wow, now that is lighter, a tad bit lighters the raspberry part of that. M Hmmm, we go through glasses here. M Hm, Oh wow, there you go, sir. Is it possible that they would all be? The grape leads by one barely better than it was perfect too. So now this has a little more head to it. It does. It's a little there's there's more carbonation, if you will. So there we go. Mm Hmmm, mm HMM. All right, read the ingredients on that again. Will any buddy actually this? I thought so. This is the Cherry Berry cheesecake. I thought so. It's called Cherry Berry cheesecake. It's a sour l brewed with raspberry, sweet cherry and strawberry, because I taste a cake. Yes, right, Yep, that's really good. Another good one. Right, it's a wonderful here. M Hm. And, like you said, there's still settlement on the side of glass, but not as hefty as the other two. Right, exactly. You. You really treat me well, seriously. So, these are something and and I can, I think I can say this with confidence. These are some of the finest beers, not guess, a New York State, but on the planet, probably. Yeah, absolutely, I agree with that. Now, if you like, if you like sours, this, this isn't your grandfather's sour. This is this is world class stuff right here, really, really good. M Hm. You Mix that up with that poll park. I just and the funny thing is we're talking about the Cherry Berry Beer. I just bit into a piece of the Cherry from the from the from the from the barbecue sauce man, that that's that barbecue sauce, by the way, also world class. One of the things we reached out to a company to process and to produce the salmon, ranch, Cherry Bourbon barbecue sauce. He was a guest on here, but you won't say who want. And it's just a it's been such a fun process to figure out how to really bring that to the market. And he he said, you know, we produce some of the finest barbecue sauce in the world here at this cannary, right, and he said that we don't have nothing like this. It's it's it's it's funny that people watch it on the on the cooking show, which again is on the brother's podcast. Website grows podcast at cop on Youtube. You Watch how you make it and you look at it and it looks unique. It does not look like any other sauce. And I listen. I know some people blow smoke when they tell you how things are. It's insanely good. It really, it really is, even you have to admit it. And we and we discovered it by accident, right, I mean we just experimented with it Um and and it's just unbelievable. Yeah, and so we're we're excited about that. It's it's going to move forward. They're going to and and it's so much fun. If you have ever had a recipe that you thought you'd want to can or whatever, there are companies out there that'll just do the whole process and you go there and they make a batch of it and then it's got to be studied and signed off on by the government and all that stuff. It's all kind of fun. It is, it is it's a it's a process which is very cool and like it takes, is money. You know, all that takes. It's very true. So, yeah, whatever, we're not taking any of it with us. Yeah, but it's again, it's it's great and I think I'm happy that we are giving people a chance to try this sauce. I know, I know, we tell you how to make it and maybe for some other reason you don't want to partake in the making it process. Now here's the opportunity to try anyways. Yeah, we'll be telling you where it is and hopefully we'll we'll get it into all kinds of places. We'll start here in New York state and and, uh, you know, the Salmon Ranch Grill is of course, will promote the salmon ranch, Cherry bearb and barbecue. By the way,...

...if you want to be part of the email people who will get notified when it's dropped, email us at in Fort Grillers podcast dot com we'll let you know when it's really we absolutely will. Um. I also want to give a great shout out to rising storm, which is one of our favorite, one of our favorites. Something happening right? Yeah, absolutely. They they have purchased, Um, what's called the daisy flour mill and it's down off blossom road down in Ellison Park in Rochester, New York, and it was a restaurant a bunch of other things along the way, but they have purchased that and they will turn it into the second location of rising storm. Good for them. Yeah, now that more to come on that. So we'll be uh, I'd really love to take grill us on the road for their grand opening. So you're the grand pooba negotiator, guys, so we'll talk. We were at the location for grill this and, if you remember, we had at they were very good here. So yeah, so that'll be a lot of fun. Yeah, yeah, absolutely. To rising storm brewing, opening a second location could be tough. You know, it can be Um, you know, there's a lot of investment there and you don't know if it's gonna work and whatever. But that is a wonderful location. I agree that that there used to be a restaurant there. That was called the daisy flour mill and, uh, it was okay. But I can't wait to see what because I know a lot of people have a tough time getting getting onto like a yeah, this is really good. It's in Penfield right. So it's that's pretty pretty. Right, about half a mile from where I grew up. Is that really true? Right across the street was a skating rink that the town of Penfield used to flood the parking lot every winter and we'd go down there an ice gate. Was Awesome. It's where I first got my I was sixteen. I got my driver's license right came into mail. After I passed my driver's I got in a car. I drove down there to there. It was winter and I pulled in the parking lot and I was spinning donuts and the and the Monroe County sheriff pulled me over an hour after I got my driver's like that was born right exactly. and He, uh, the guy was cool. I I remember this like it was yesterday. He goes, he goes, what are you doing? And I said, wow, I don't know. I just wanted to make sure I could control my vehicle and he says, I just thought for a minute you might be screwing around with me, and I said no, Sir, I love you, I love the police. So it was it was pretty funny, you know. He said, well, just be careful, don't, don't, don't be a don't exactly, and I continued on to be the next six Ye, whatever. Alright, so I have to I have to ask the question. You now had four beers, three of them from more Talis, one from from climbing vines. Which one would you say is probably the lowest? Which one would you say it probably it's the highest? Well, I don't I don't know if I'd classified as the lowest. I'd classify the climbing uh as as a different type of beer. It's not the same. It's a great summer beer and I would enjoy that out on the boat or, you know, on a picnic or whatever. Mortalis has three of the finest beers on the plan. Right. Um, I would say ten point. I'm going to Redo this. Okay, here we go. I go. Ten Point Zero on the last one we had. All right, that was an awesome beer. That was the UH yeah, and it's Sour Ale brewed with raspberry, sweet cherry and strawberry. It's called the Cherry Berry cheesecake. And then the first one we had is a ten point one, the GELATO. That was the hydra melted gelato. And then at ten point two is the Hydra Sour Ale, brewed with raspberry, blueberry and great. That was an awesome beer right there. Um and and I think they're all within hundreds of a point of each other. They're wonderful. Being all three. I don't care. You know, I'd give him a hundred bucks. I don't know, I'm always available, I'm never free, but they're excellent. Congratulations to the folks at Mark Talis. You did a great job. They knocked these out of the park and, like I said, you gotta go to their website, Mark Talis brewing dot com. Um, because they do a different drop. The ones that we have now may not...

...be available anymore, and which I think is kind of cool because you don't you don't have the same thing twice all the time. It's kind of a different experience every time you go there. Yep, I agree. Um, coming up on the nine of Um. What months are we on? August is uh is a the Rox city browfest, the flower cyt flowers, I kept calling at that the Flower City Brew Brew Fest, and it's at the public market downtown Rochester, put on by our friends at rowbrock brewing and it's a wonderful time. You and I will be there. Of course we're going. v I uh. It'll be a lot of fun. Would do we interview people? We produce a grill list podcast out of that. General and his crew are so fantastic, so much fun Um and I think you can. Is there a link from Grill List podcast? You were ups. Go to growers PODCAST DOT COM. There's a link to get tickets for this and I'll be there. You know, if you walk in there and you you just ask where Matt and Jim are, all you have to do is Matt is the smallest guy in the place. He just you look for the Little Guy and you'll find Matt. That's true. Look for the people who are frantically drinking beer and lying. Yes, and we're posing for that's too funny. We went last time and we had a blast. We had a great time and there was it was that was like one out of the box from the pandemic. was still not quite if you will. But the people went nuts because that was just no mask. People were dying for it and it was nice to just everyone was insane and having a good time and it was really fun. So now all bets are off and there's more, there's there's more brewers and last time and the public markets are wonderful and again, like I said, robots brewing. Also they make some outstanding beers as well downtown Rochester, New York. So looking forward to that also. One more time. I'll think I'll give a thanks to Kelly Gilfoyle from you. Like a girl, had a chance to partake in her lake fest out Geneva. I did a quick when without Jim unfortunately, but I did. I did a quick one Um, and it was it was it was cool, it was unique, it was on the lake, a lot of women and brewering were involved. It was a kind of, kind of a cool thing. So drink like a girl. Yeah, yeah, the beer and the beers. Of course, we're delicious, some world class beer. So congratulations to Kelly Guilford and, of course, keep yourself, keep your eyes and open, eyes and ears open, for the next New York State Craft whers association festival. Yeah, we always go to those, so we'll be that will be the next one. Miles as well. Don't forget to check out all our sponsors here on grill list. There's a numerous amount of them. They'll ship your food anywhere in the world. Yeah, and here. So you don't want to miss one second of it. Grill list will be back next week with another stellar a wait a minute, the festivals next yeah, that'd be great. You don't want to miss one episode of Grill List. I heart spotify, apple, wherever you get your podcasts. Matt Wilson, Jim Salmon and uh, we'll see you next time. Thanks.

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