Grill This!
Grill This!

Episode 66 · 2 months ago

Tender Chuck Burnt Ends

ABOUT THIS EPISODE

High prices shouldn't stop you from grilling or smoking. Jim turns water into wine as he turns a low priced tougher cut of meat into tender smokey goodness! Plus Matt brings all star caliber beers to the table. Also, more updates on The Salmon Ranch Cherry Bourbon BBQ sauce and Trail Dust seasoning!

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, your aprons, and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Ah. Oh that tastes good. What are you drinking on? Jim My own wine? BlackBerry here from the Salmon Ranch. Hello, Matthew, how are you welcome to grill us. We? Uh, we have a big gus show planned today. Of course, lots of cutting edge information. A couple of new grills hit the market, new Pellette grills, so we'll talk about that. We have a giant roast coming up roasting my my radio partner, Mr. Welch, and I got an invitation to that. You did, and you are actually a roaster, a roaster, so and and it's uh, you know, part of the I'm the roastmaster you are and uh, part of the roastmaster duties is to roast all the people that are roasters. So and so mine am I Am I in trouble here? No? I mean, well, I you have a fixed skin and uh, I'm sure that well maybe your wife won't she'll be there, right, she'll be there. Ain't pickingy on Matthew. She actually hopes they get roast. Oh my gosh. So it'll be a lot of fun. We'll we'll talk about to add a little bit. Um. I did some research on butter. Uh, and there's a lot of things people don't know about butter. I love but have you ever made butter? You know, to be honest, a very very long time. Did you ever take the whole economic classes when you're saying, yeah, we made butter worlds classes like third grade and we made we made butter, We made apple butter. Uh, and it was all wonderful. Oh that's cool. Well, there's a bunch of different things you ought to know about butter, and we'll bring that to the table today. Butter goes on brisket, butter goes on everything about breastket You're absolutely right, Um, Just so you know, I researched a few I have never cooked a pork belly. Now. I'm still shocked by that because you brought it, and that's one of your favorites. I love cooking. I love it. Properly done, thoughtfully done pork belly. That's awesome. It is it is. Uh. And I was at the wholesale meat place the other day and they had whole park of pork bell that's right, that's real good. But it was like, that's expensive. Yeah, spensive it is, So I thought, wow, wait, maybe I'll try to the you know, the big box wholesale places where the clubs. It's still hard to get those there too. Yeah. And and well the one with the starts with they have park Belly there, so maybe I'm gonna I don't mind spending fifty bucks. So anyway, you have a park Belly coming and a brisket. But today, before you even say what it is, yeah, I walked in and say hello to you when I went to come to the studio, and the smell. It smells so good in here. I know, it's just I don't know how tender it'll be, but you know how I'm alos taken trying to take lousy cut some meat and turn them into perfection. I think that I've always told you this. I think it's the coolest thing in the world because you know, with inflation everything, some people are on a on a budget. So I'm so being able to do stuff like that. It's awesome. So what we're having today is Chuck burnt Ends. So you know, I I will reserve the whole description of it, but it has to uh products in it and flavorings on it that you have a well a financial interest I've heard of. It's a sauce that I'm very familiar with. All we will we'll get into that. Yeah you mean you mean, is it a sauce that I can I can maybe profit from. Yes, and coming to a basically every single were place on a planet near you. So anyway, man, I'm looking forward to more to come on that. By the way, it is my favorite sauce. And just in case you were wondering, yeah, well there's about to be a lot of it now. It's been one hell of fun and interesting, eye opening process going from something we made here him scratch for ten plus years, uh and...

...and then taking it to a professional place to have it actually made and signed off on as edible for the actually a consumer product if you will. Yes, and you've got to have the little upc he symbols the scan it and you gotta have you know, Cornell's gotta sign off ont of this edible. Uh. You have to have a professional label thing because the labels are put on automatically. Did you ever think the process would be like this? Or I did not. I had no idea. Now, Mr Waltz, to his credit, um, I've been wanting to do this forever. And and to his credit, he just kept non at me and pushing me on it. And then one day I said, okay, fine, So we reached out to PAULI and went over there and met with him and got an idea what I was gonna cost, and it turned out to be a little more than that. Said, yeah, I mean good things coming. There's fifty pounds of dark sweet cherries in each batch of this that produces about twenty cases, which gives this sauce that you're talking about a very unique quality chunks pure cherry. And when you have when you mop that onto your ribs, brisket or whatever, it just gives it that And the other part of this is you can use the salmon ranch, cherry bourbon barbecue sauce as a dipping sung. You can take a spoon and go right in there. And you saw it at the at the first Cookie show. We're just dipping bread into it, straight up, just bread into the sauce. That's because we had five gallons. But it's um, it's it's gonna be Uh, it's gonna be a lot of fun. I'm looking forward to it. Question. Well, this sauce also be available on grill This podcast. It will be you'll be able to get it. Um Now, of course we're up against Our goal is to have it all out in the supermarkets by Thanksgiving this year, and we're working hard. We have three weeks ago, so I don't know what we're trying. We're trying. But the other thing is we wanted to be able to do because we're also doing at the same time the salmon ranch trail dust rub for pork and brisket and it's a dry rub. Did I tell you that? I use that on my park belly previously? Have I told you that? And uh So, I don't know if we're going to get to be able to do that out by Thanksgiving, but some people have already inquired about you know, I want to give somebody a gift. I've heard that one of these and one of those, and we're just not set up yet. We're working on it. It's uh, you know, more to come on all that, but it's quite a process. You know, we have a lot to talk is perhaps we can bring some of this stuff on the road with us. We do grill us on the road, absolutely absolutely we can. We can. We can bring cases and cases of it. So anyway more to come on that. It'll be a lot of fun. We have a couple of well, we have like five awesome sponsors here of grill is. Yeah, Komoto Joe Grill series, ceramic grills from outer Space. They're just awesome. Um some the best one of eating and cooking. Those grills so they're absolutely they're charcoal grills and it's amazing. The giant one, the Giant Joe. You can uh control the temperature on that within five degrees. It's a giant charcoal grill. And and learn how there's a learning curve incoming low outgoing, you know, the airflow on the top, how to balance the shutters and so forth, how much charcoal to put in all that. These girls are great Komoto Joe's Um didn't you cook the It was in the Severn Show volume two. They're really good. And of course we have our friends at Louisiana Black Label Pellic girls are awesome on those We appreciate those folks. Um whole hog cooker coming out Tipsy Light Company. I ran into Mr and Mrs Uh, yes the other day at a restaurant. That's awesome. Well they were in the parking lot and we were walking in Diana and I and and uh, you know, of course, like a dope, I don't remember people are right. I mean, I mean I know you because you're here all the time. I also produced your show. Yeah, but that was really nice. And there pros they said, yeah, we're the Tipsy Light people, and I love your lights. Do you have one in the car? Of course you don't. These Tipsy lights are um, well there's lots of uses for you. But first of all, one...

...is on your on your tongues going into your grill. It's an LED light that lights everything up. How many of you gone out to that grill? It's dark? Now you're cooking a steak and you can't tell whether you're medium, medium, rare or vulcanized. Right, And you can see right through the smoke with that thing. These lights are so cool. Uh And they have a ton of different uses and you can go on their website at Tipsy lights dot com. Check these out. There about ten box plus or minus and you get one truth be told. For Halloween, I used one of my pumpkin as a jack. You really well, rather than burn your house Tipsy Light company. Now, what better cool thing to do for somebody in your life that's a do it yourself? Then stick one of those in the in the Christmas exactly. It's great. That's a great idea. Now, also one of our good sponsors, uh seen. Now, I I'm embarrassed to tell you this because you didn't get to have any I did. I did copper Copper River salmon with a maple encrusted uh oh, gosh, sugar glaze. Will oh it was so good. You have my number. I know ground I know, I do ground up almond uh slivers. That was so good. It was wonderful. Now you can, folks, you can order all kinds of fresh caught seafood caught by this family, the Wheeler family. Right. I mean, you can't get any fresherness. It comes and packed in dry ice within a couple of days from Alaska, Washington, d C. Or whatever. And so you go to uh senus c dot com that's s e n A s e A dot com and check it all out. They have they have, you know, I don't know. We gotta get them on. But we talked about the crap season that's I'm still sad about. Yeah. So I don't know whether they get into the lobster or whatever, but all that great fits. So I have some pictures if you follow us on Facebook or if you go to a Grilla's podcast dot comm there's some pictures of the stuff that I did when I smoked it and I made that creamy sauce for the for the for the semite. So good, so good. So we live great. But on this episode of Grill List, Um, I don't know about you, but I am over and above thirst. Oh let's get started with something that I don't think you've had before. So all right, well, you know I'm always interested in that. Now. Uh, Matthew has a prize collection of beers today. I mean, these are world class beers. I think I did good today, Jim, right, all right, So we've been talking about some of the beers that we want to get from Three Heads, which who I love, Jeff Dale and all the guys that Three Heads are fantastic people. Uh, and we see them at a lot of the festivals. But by the way, we'll talk about a coming festival that we're gonna be at rectially soon. Yep. But so there's one that I've had before and I thought it was one of the better sours. And it's a really good sour. You never see Ghostbusters. Yeah, I love you know that little green thing with remember's name? Uh gus as Slimber, slim slimer, so come in Ray. Yeah. So this one is based off a slimer. It's called the Ecto Cooler. Now, when I was a kid, they used to make a kool Aid called Ecto Cooler, So so they based that off of this sour. Now it's in the Growler, which I purchased this I think last week. Hopefully it's still fussy for you. Well know those growlers are good for a month, yea six weeks or so, and I've obviously had someone on that growl. Remember Bill Murray standing at the end of that hallway. Come in rave slide. This is great. Yeah, So it's it's a six point oh uh, it's delicious. Uh. This is from their Basement series and it's based on the the Ghostbusters theme high Sea drink. Uh. It's a it's a lime green color and it's brewed with pale caraphone and malts, flaked wheat, and ariana hops, which the hops I know, but the rest of stuff I'm not sure about. You know, this is one of the first beers. Now we've drank a lot of beers where we thought we had an idea of what it was gonna taste like. Now maybe we were wrong after we taste it, you never know. This is like the first one where I have no idea. So I I had this. I'm curiously what you think it's in the big growlis. You're not going to hear the big crack, unfortunately, I guess we did. Well. That means freshness right there.

So it's oh, it's coming out green. Oh my almost looks like avocado juice. Oh this is wonderful. Oh it smells. It smells like coolie. Are you ready for this? Yeah, let's happen. Let's happen. Oh that's good. It's not bad. Now. You know, we've had a lot of sours that were institutional sours, which, okay, this is cool. This is a good beer. Where are you going with that? So as you see it is, it's it's thicker, so you can't see through it at least a white sentiment. But it's it's got a good flavor to it. This is very good. I like this. M I figured you might like this one. Yeah, it's got it's like it has the cool it did exactly. Um at six point h that's the job done, you know takes we need to go right, yeah, we need well cancel that. So the question I always asked you if we have one, would you buy this? Yeah? I would know? How much was that growler? Do you know like something wasn't? Okay? All right? Three has a wonderful They're great. Love those guys. Yeah, you can, you can sit down. I like the whole flight thing. You sit there and sample, which I had when I was there too. So yeah, this is really really good. M hm. Well as the fruit wine. Judge once told me, if I don't pour it out, it's it's drinkable. And this is this is really good. I like this one. Yeah, I told you it's it's it's weird because you don't often see green. Yeah, well maybe at St. Patrick's Day, but that's another home, right exactly, I just died green stuff. This is actually like you know, like the kool a ya fantastic. All right, let's talk about butter for a minute, can we American butter regular everyday stuff is very expensive right now, it's around four dollars uh for four little yes? And do you use butter at your house for everything? Yeah? Me too. Um, I can't stand the taste of that imitation stuff now, they can't believe stuff or whatever. I'm with you, Yeah, I'd rather lop ten years off my life and enjoy American butter is eight butterfat, neutral flavor, pretty normal, straightforward. Sure. Then incomes our friends Irish butter. Now, I bought Irish butter. I got on an Irish butter kick a couple of years ago, and that's eighty two butter fat. It's deep yellow and it's full of beta carotene, which gives it a different taste. And I liked it at first, and then kind of went old on me, like yeah, yeah, I'm I'm with you. And then there's European butter, which is also butter fat. It's creamier and it's easier to spread. Now, um, you know, obviously Americans are they're on this whole reducing fat thing. But fats good for you. You just don't know. Amish butter butter fats probably log shaped, very very creamy, because maybe I don't know how they do that. They're climbing over their feet and stuff. I just don't know. I don't know. Well, you know, you like, yeah, I mean you get in there and stop the thing. Uh. Then our friend incomes, our friend clarified butter. Oh gosh, that's one good stuff. Yeah, I mean you found those pound those uh that crab butterfat, water and milk solids, high smoke point. And then we have the you know, the whipped butter. Now once in a while I will buy that. It's regular butter, but it's whipped. It's it's good toast still, right. I still have to put it in the microwave for fifteen seconds before I spread it out of prime. Right, but it's still it's still it's still good for like toast or uh if you're like you know how you when you grill like the bread, like you have a roll and you want to grill it. If you slap someone a hard roll and put on the grill, it's good for that too. Butter is wonderful. Um, it is you know, it is what it is it comes from the cow. I did a um for our radio program this weekend. I went on a price comparison thing. It's a local supermarket and the price of things is insane. Yeah, it's not really four dollars on something sense for a gallon of vitamin...

D. Whole milk is expensive right now, you're right, and it's not saying. I mean, farmers have long not gotten because they have some subsidies and things like that, but they've not never really gotten what they should have got on you know, profitability on milk for a long time. But milk has become less and less to go to drink for kids too, because all these kinds of weird stuff out there. Almond milk, that's true. My one daughter loves almond milk, but my my other daughter loves still regular milk. That's regular, good old fashioned milk. Well, I like chocolate milk. I understand. Put a little bailies in there. There you go. That's a different gut of milk too. On November nine, Now today today is Thursday, and this podcast will be posted tomorrow or Saturday. And but next Wednesday, November night, the day after election, almost said, the day after election, uh is the Jim Sammons celebrity roast of my radio partner John Wells. That should be a good song. Thank you, thank you very much. And it is at the comedy It's a Carlson it's a comedy club here in Rochester, New York. Fifty Carlson Road tickets your twenty bucks. Now, we made we made the ticket price reasonable because we need to fill the place and it will be sold out where tickets are going like hot cakes, right and right. Yes, absolutely. The Jim and Diane Samon Children's Foundation is a five oh one c three public charity and we have a little bit of expense there because we're covering you know, we're we have to buy some stuff, but all the rest of the profits and that's right back into the That's awesome, and that's that's a fantastic fundition you guys do. It's seven o'clock next Thursday night, the ninth of November. Tickets are twenty bucks. You go to Carlson Comedy dot com to get your tickets and um some great people there, the great your former boss well Bob Blonsbury. My tomorrow morning, I will be glued to five. It's the you know this is. I'm being honest, it's the first time I've been on Bob Show since I've really well, the folks are gonna go nuts because you're just you know, they're gonna love it big time. Market Polito Marks, one of the owners of the comedy at the Carlson the Reverend Mother. Yeah, I just can't. You just can't even. She's a nun right and and she just carves people's livers. Vinny Polino, now, Vinny I met for the first time, uh last week when we went and did a dry run of the roast, and uh, what a great comedian he is. He's going to be funny the great. Herb Smith now Herb is ther Yep. He's a trumpet player in the Rochester Philarmonic Orchestra. He's a good guy. He's a wonderful you know. He knows the difference between bad and good bourbon and find cigars. So he's gone. Yeah, Amy, Saidarian Tim Mexic. Now our buddy Tim, who's here on grilling. Yeah, the old fashioned smoked, old fashioned that people to smoke. Somebody old fashioned on here you go, And uh, a wonderful lady called called named Karen com Karen con Karen will be uh. And Amy and Tim are doing a skit if you will uh. And apparently they dug up some woman in John Well just passed, but he doesn't want anybody to know about. I thought John has a pretty squeety clean pass. Well, that's why we're roasted. And last, but not least, the awesome, the one and Only Matthew T. Wilson. Yeah, A T stands for that's what we've been going with. So get your tickets, folks. Go to Carlson Comedy dot com, scroll down to the November nine and their twenty bucks and you can have dinner there and they'll bring drinks to your tables and whatever, playing a waitresses and waiters and no absolutely and and that's probably the only way you So it'll be a lot of fun. It'll be a good time. I'm sure I'll get roasted the lit Yes you will, and it'll be a lot of fun. So, so you want to eat or do another beer? I think we should do...

...another vie. I think so too. So now I know one of your favorite breweries, I'm mortalits of Yeah. Yeah, uh. You like Um like Froth, you like Fifth Frame, you like Rising Store, like a bunch. So I'm gonna keep you guessing. I'm gonna grab one real quick. I love this part of it now he uh. Now you've heard this before and I don't have to, but he brings all these beers on ice. There's nothing worse than a cold than a warm beer, and Matthew never disappointed. No, I like to keep him cold. So this is one that was released another cool thing, and I'm going to try, like hell, Jim, I'm gonna try, like hella. I don't know if I told you, but what were you asking for for the last few weeks in regards to a pumpkin beer? I was asking for a pumpkin beer that actually tasted like pumpkin pie. So there's two breweries that are that that have done this, alright. One is Fifth Frame and that's supposed to be a nice creamy one and more Talus has made one, all right, Okay, I'm gonna I can't make promises, but I'm going to try. I've already formulated an opinion. Now we've we've tried a bunch of pumpkin beer. Let's let's propose this. You and I are not fans of pumpkin beers, but we have tried them, and we have tried them. We haven't hit the holy grail of pumpkin beers yet, so Matthew continues, I'm going to work on that. But in the meantime, this is We've had this before, and I know you like it. It's been a while had it though. It's the red white blue sour. You remember that that was one of the finest beers I ever tasted, let alone a sour. Oh gosh, those who are good. I think this is one of the first ones you had for more talent, remember what we Uh, yeah, it might have been the first time. You're like, what is this? This is a sour? You're I'm like, yeah, that's how they do it. So it's it's also a six percent sour ale brewed with raspberry, blueberry, and vanilla. Uh and yeah, it's delicious. I love raspberries and my number one berry and then blueberries are right there, blueberry pies my favorite, one of my favorite pi BlackBerry. So are you ready for this one? Right? All? Right? Here we go. Yeah, that sound there goes around the world. Nobody doesn't know what that is. Oh my gosh, that is a stick thick can be almost looks like, oh gosh, what's it looked like? Berry? Definitely a cross between mean a raspberry and a blueberry. In color, it's a dark maroon type color. Look at this. Look at all the stuff that you see leaves a sentiment on the tick. Let's try it out. Man. Now, if you brought that to a party, you steal all of them. You have to bring a Benjamin. Or you brought that to a party, you win. That's a fine beer, right, Yeah, that's really good. I don't even I don't even do that anyway. I don't have to ask this question, but I'll ask would you buy this, Molly? You might have to borrow your money. Now, do you have this before? If you taste it? This one before? I have this again. It's been a while. This is this is one of the first hours. We have more talents. They believe this is. This is what a sour should be. Now, when you go to the grocery store, usually you know, everything's thirteen fourteen bucks and whatever sours are, you know, institutional sours, even some of the craft breweries. This is a cut above. It's a really good sour. Yeah, you could drink this party. We win. I like that it has um. It is a sour, but it does have a certain sweetness to it. There is and berries bring a lot to it. I will, so I would classify this and tell me if you disagree. That's probably what people would call it a dessert beer. I would agree with that absolutely. Now if you had you know, you gotta have a dessert beer, right, Yeah, this is a This is a good beer. How much would this cost? You know? Yeah, it's like four pack? Well, you know, good things, are you gotta paid for it? Yeah? Can you go to a restaurant and you get a glass of cabern at these days us...

...nine bucks or eleven? But we'll see. That's I think that's the thing that makes our show unique is high end beers can be like fine wine if you think about it, the high end ones, and we try to bring that experience to people with these kind of beers. I think that was the goal of our friends at the New York State Craft Brewers Association, yes, one of our other sponsors, to bring that to the table and to say, look, wine is wine. If you like wine, that's good, but these craft beers are a cut above. And there's five hundred at last count of five hundred and five or whatever taught New York, which you know, it's just, uh, they do such a wonderful job promoting all these beers. Now, I know everyone's got their various opinions on the State of New York, but this is one area where I think everyone will agree this is they did this right. The State of New York really helps these folks. They have incentives, um, and you know, they just did that whole thing right. That's one of them. That's that's even you're like, Okay, I can't you knocking for that one? But and you and because of that, you get results like this exactly. And this is and you as as you've met at the these festivals and people coming from across the country to absolutely now speaking of that, on November in downtown Syracuse, New York at the Amphitheater. At the Amphitheater is at just an awesome festival. They'll have fifty plus breweries there for a craft beer festival. It's on a Saturday, the nineteenth in November. Matthew and I will be there recording Grill List, visiting with everybody, sampling stuff up. Now, Jim, how much fun do you have at theseus. I have so much fun. I always um, I enjoy talking to the people that actually are the head brewers or the owners. How did you get here? What's your story? Stories are awesome? How you got through the COVID thing and whatever? I mean that the world was stacked against you. How many stories did you hear about, like even just having the kids that yeah, and they couldn't find those little things that going to you know, I mean there was so many stories of goofy uh and these folks came out to the other end, uh, just smiling like a rose. So um. Now, how do you get tickets to this wonderful festival? You go to think New York Drink New York. Uh, it's it's Uh. There's another website and I forgot it, but there's there's also girl this podcast dot com which will have a direct links always a great New York State Craft Brewers Association. Matt and I'll be there in the nineteenth in Syracuse and un and we will be having a lot of fun. Plus breweries will be there something or so yeah, and we always like interviewing the folks that have to do with the you know, the management of a Paulon Chloe and all the people that put us all on. They're all great people. Uh and and it's always fun because Paul, yeah this you know a year ago it was five hundred now it's five hundred five growing and there's a whole bunch. Yeah, he's a great ambassador for craft beer New York. Say he really is. So So anyway, join us in Syracuse on November. Get your tickets at Thank New York Drink New York. They also have a sponsor a program. Yes, they do very much to appreciate that. I I don't know. I think this is a wonderful and I thank you for bringing I figured that you would not be disappointed with me bringing this beer. Are you hungry? I'm starving, all right. So what we're gonna serve up right now is, uh it's a chuck burnt and there's a chuck ross. It's cut up in a little squares, pre heated the Louisiana Black label last Ye pellet grill heated it up to and first of all, I as I cut this meat up, I put it in a bowl and I poured brown sugar, uh in a quarter a cup of of oil on it, and a little bit of the salmon ranch trailed us rub, mixed it all up, put it right on a great on there and cooked it for two hours. Then yanked it off and mixed a cup of the salmon ranch cherry bourbon barbecue sauce and a corn and a quarter cup of honey. Uh and then about two tablespoons of butter and then smeared it and smothered...

...it and whatever. And now it's been cooking. I literally have fluid coming out of my mouth for like three hours. So man um. Now remember this, as Chuck, I sampled it. It's not quite as tender as I would like. Well, Chuck, like you mentioned earlier, it is a lower cut of beef that you have to work at the tender. Some of the chuck you buy you can get to tender. You can. We will find this out right direct, so you can tell everybody where to get this podcast and I'll serve you up. All right, there we go. It's the Girl this podcast. If you've not noticed that you're listening right now, Jim and I, you can find us grill this podcast dot com or then you need you can see some information about our sponsors. You can see past episodes there. You can see the Cowboy Sammaranch cover cooking shows there as well. You can also go to I Hearts, Spotify, um Apple, wherever you get your podcast, you can find it's there. Uh. As I mentioned that the Cowboy Cooking Show Volumes one or and two both can be found on grill this podcast dot com or our YouTube page. Also, we are on Facebook and we are on Instagram. We don't push Instagram as much as we should, but we definitely are on Facebooks and check us out there. Uh And also don't forget that's Jim mentioned. November nineteen, we will be in Syracuse at the Amphitheater for the New York State Craft Brewers Association's Brewers Festival in Syracuse. You don't want to miss this. This is your chance. Even if you're not a big craft brew person, correct your person, this is your chance to try it out and check out stuff that you may have never had before. So go to our website, grow this podcast dot com, or go to Think New York Drink new York dot com. So even if you're a business owner and a business person and you've never really known anybody that ran a restaurant or whatever, you can meet the people or maybe you're maybe this has been on your bucket list at right, meet to folks, talk to him about it, see how tough it is, and try something the product like, yeah, now I'm excited. At first, I think a picture because you know, I forget, why could there's plenty more in there. I only gave you a few, But see the cherries floating around in there. It's so good. Now you you've known me for a little bit of time, and you know that I'm a fan of burnt ends in general, just because they just sucking all that flavor. Mhm mm hmmmm. There's a lot of heat there, or not not heat, there's a lot of sweet m m. And I have to tell you, I think you scared me when you said it's gonna be tough. It's not that. Yeah, not tough at all. Well, when you vulcanized stuff that's smoky, flavor comes in hard and that sauce is amazing on this. That's the thing. When you got like this cherry, bourbon and honey mixture on a like like a peppery, smoky piece of meat, it's a perfect combination. Mhm mm hmm. This is really good tasty. I was hoping for a little more crispy. Um. I might have broiled him or put him on the infred on the grill, but I ran out of time. Matt, I need hugbes of least easily I would eat a hugger to these one city. There's you know, it's always a challenge because I always give you food to take home to your lovely wife. Carrie makes it sometimes and doesn't even make it home soft. Yeah, yeah, that's a different. That cherry bourbon barbecue sauce is unique. Look at that that whole cherry that's on his tooth. And one of the things that people are are going to find out, you know, sooner or later, is that this cherry barber and barbecue sauce, it's not inexpensive. Well we we and at the grill of this podcast, we venture out in the industry where we sample things from craft and people who put like real ingredients in their stuff. So as we were just talking about this more Talis beer, you know you can get you can get a twelve pack of Budweiser for or you get a four pack of more tell Us for almost thirty bucks. There's a reason for that though it's a craft barbecue right right, And and we did not. We decided, I mean, we had meetings after meetings after meetings, and we we said, okay, do we want to be just selling something for four nine? You could, but that's not us. We want the very best barbecue exactly. And of course we want people hooked. They gotta buy one every week. Look at us, how many thousands dollars we spend more talus? M m hmmm.

Aren't those cherry is good? You're delicious? I know not. My plate's empty. Yeah, you wait a little roast. I know you're gonna get me on that. Mm. Well, you and I have a lot in common. We do have a lot in common. We do food, food and beer and food. We like food and like beer. Now I can get you more of those if you want. I'm probably gonna have to have a little bit. I'll trade you. Oh oh my gosh. Well I won't take it all. He gave me some more. You should just seen the look on Jim Space with the hand. That's really good beer. Mhm, that's really good stuff. All right, you, what do I ask you to do? Talk about the festival again? For ten seconds. I'll give you some art. November nine, the New York State Brewers Association will be in Syracuse. Uh. You can get your tickets at New York Drink New York dot com or Grilled This Podcast dot com. And Jim has said at a hundred times these festivals are fantastic. We've been to a bunch now and it's just a good way to get your feet into the craft beer world. If you have been kind of timid or not sure if it's craft beer is your thing or not, this is the way to find out. Go to the festival and try try him out. You'll find out if you like him, you know. And there's I almost guarantee you. With fifty five brewers there, you'll find one that you like. And that's the fun part of it because everyone you go to theirs something new and different that you never heard of, sometimes too, which is really cool. Absolutely. Now, um, when you do burnt ends, it was a choice between doing this chuck burnt and which I had in the refrigerator, or hot dog burning ends. Now I just saw a video about them. Yeah, you probably saw the same one I did. The guy takes it and the lanes and he puts mustard on him and then he cuts it up and he puts, uh, you know, yeah, so more to come on that. But then there's the holy grail of burnt ends, which is a brisket yep, I think brisket burn ends and which I have not really done right yet, which I'll try pork belly burnt ends. They're also very good. Yeah. Now the recipe that I went for with pork billy pork belly burnt ends took a whole pork belly and made burn ends out of it, and they chunked it, you know when it's chunks and whatever. Looked really good. So I will you have that coming. You also have a brisket for the One of the things with burnt ends because you don't need a worker spoon. You just serve people up with some nice It's fantastic. Yeah, you already know. Like I said, I have something about burn ends is always I've always been intrigued by them always, I've always liked them. I just think they house so much flavor, Like all the seasoning and stuff. It's kind of just gets amplified and burn ends. M Now, burnands you can do for a dinner and then serve up some sides. Um. I did a pot roast last night here for the wranglers, we had a work detail and we split and stacked eight face cords of wood. Half of it was seasoned, half of it was green and um. So their reward was a pot roast, but slow all day. I love pot roast too, So anyway, m M so, I have a couple of new grills that hit the advertising market always. These are both pellet grills. One of them is a Z grill Z as in Z one thousand d. It's nine bucks. It's got reviews to the sky everybody. Yeah, really, everybody seems to really like it. The ultimate grilling experience for any barbecue enthusiast, with a temperature range from one eight to four fifty. That's one of the things that I wish was a little bit um different. I wish my pellet grill could cook things at one. See we're on the same page to take an even lower I'm with you on that I learned from my the restaurant that I they closed on me, but that I used to represent that Martinis is coldest and they were,...

...ah, but they cooked their prime rib, some of it for twenty four hours at like a hundred and fifty degrees and it was he always used and I can say this now because they're closed. I always asked him how you got this prim and he used to tell me that he sent it over to the nursing home to have a pre chewed. Now I get it. That's ridiculous. But still and uh, perhaps that wasn't a very good joke. It's funny. Well, thank you. Um. This grill has a custom fitting cover, heavy duty, full length asked cleanout system, which ours doesn't have. We have to take ours apart and clean it. The problem there. The good part is though it doesn't take much to clean. No, it's not that bad. And you know what, I do a lot now too. And I don't know, I don't know if you do this, Jim, with our grill, with our pots poker. I have this huge, this really big metal tray that I use primarily primarily for smoking. And then I put like racks on top of that tray. That way I don't get the greats of dirty all the time. That's a good idea because right now after these exactly and um, please know, thermal blankets for some models on preorder. Oh these girls are not currently in stock anyway. It's it looks like a cool girl in the research of the research, what do you call the reviews? And and to be honest, the price is not insane, No, it's not. Um it's in line with our friends at trade. It's right around that that price, that price mark. Then there's also a new grill that hit the market. It's called rectag Okay dumb named wreck Tag Ultimate Blend two hundred. It's ART seven hundred wood pellet grill, the definition of gold standard and pellet grilling. Ready to help you become the backyard hero of your neighborhood. I don't want my neighbors over here. The RT seven hundred is our flagship model and we'll never disappoint um. They have a a front folding shelf which is another hundred and ten bucks. Ours has one does rubb and sauce bundle. Now we make our own sami ranch. But it looks like a cool grill. This is double handles which secure it better instead of just having the top come down and sit there. It's there's a latch system, which is kind of cool. What's what's the price of that one? Again? This one here is a thousand seventy Now we're getting up there down from so um, there's there's two big names out there right now, Louisiana and Trigger. Those are the big Those are the big boys. Trigger is not Trigger anymore. It's it's it was bought a few years ago. And you know Trigger, the Trigger people, they made it, they invented it and whatever and uh and then they like in America, you away build your company up, you sell it and so anyway that uh, they quadrupled the sales. It's everywhere and whatever, and that's fine, but there's a little bit of a difference in quality from I was gonna say, I think you and I think the same way. I think once you are the kind of thing that's everyone body's home and you can buy it like a Walmart and stuff. And now take something away from a little bit it does No, I get it. No, I don't think you'll ever see I don't think you'll ever see our flagship. Our flagship grill is of course, the Louisiana lgre that's twelve hundred square inches of cooking space, right pellet grow black label. Those are the best in the planet. And you won't see those in one no ever, never, And and that that just means something it does and you buy it a local fireplace shops local you know, grill stores and a real serious grill stores and whatever. And thanks for covering me up on the cough thing. I got you. I got you cover of course, this is live podcast. Um yeah, no, I'm with you. And that's the that's the funny thing. Like we when we first were talking about buying pellet smokers, like we talked about like years ago. Remember we we first started talking like when right we did, and we were we were thinking about trigger and then we went with what we went with with I think was the right choice, absolutely, but yeah, and after learning that...

...you know what happened with Trigger, I'm not sad about the choice that we made. I agree. So that's all I have. You know what I do have two more beers, all right, So I'll ask you a question and this will determine what I pull out here. Right, Do you want a stout or do you want another sour? I would like to go with a stout If that's okay, that's that's fine. Now, this is a stout that you may have taught. You may have sent me a text about one time and said this would be great to have it is and it was and um, we were talking about it a couple of weeks ago on grill this as a unique and we both said, if it really tastes like like it says it's supposed to taste, this is a world class win of a beer. Right now, have you tasted it? Yes? Okay, I will not. I will reserve my opinion. So today's beers, by the way, I brought to you by three heads and Mortalis. So all the beer that we have today are three heads from Mortalis. And this is another three heads one. Uh, it is a there's We have a sub and sandwich company out in our upstate New York here called the Bella's Wonderful, right, and they also make their own cookies. And this is a collaboration, right, So that's the collaboration. This is a chocolate chip cookie stout using the Bella's chocolate chip cookies. Now I talked to somebody who was actually there when they made this batch, and they saw them dumping the cookies. Actually absolutely, so all right, well I have not tasted this, so we'll see. So this is made with actual chocolate chip cookie in case anyone was wondering, Um, I'm trying to see if I can get the It's five point two, so it's not terrible energy normal um, and again it incorporates the flavor of chocolate, cookie and a stout. So I am curious. Well, you bring stout, you bring chocolate, you bring chip, you win. It's a bust of bell. This is a wonderful place. Here we go. Yeah, oh, that's exactly what I thought that was going to look like. It almost looks like a dark stout. It's got a wonderful head on it, which is probably three as of an inch almost half an inch high, but you can't see through it, so it's it's exactly what you would expect in a stout. It's extremely dark, and when you sniff it, you can certainly smell the cookies. You know it's there. All right, let's see how much read. Here we go. Oh they did that. Well, it's a nice blend. They did that well because I could I could envision this as over the top sweet or bourbony or whatever, and I'm not really keen on that. This is a perfect bland. I thought that exactly. I've had from certain organizations where they've done the chocolate chip or got chocolate stout. Let's say, and it's just you drinking liquid chocolate, which is a little too much, or it tastes like a bourbon barrel, which is also too much. This has got like a hint of both, which is perfect good beer. Mm hmm. And it's only five point two so it's drinkable everybody in the world. I would like that. Yep, I agree. This is this is a this is a great stout. I am on with you. And and anytime there's a collaboration between two local companies that are that are great companies, they're fantastic and that's just always so much fun for the folks to think about dad and experience it and and you know, everybody gets a little piece of the pie. Whatever. Now I'm I'm I don't even know I'm asking this question, but you've obviously had a Devello sub before, right, Well, so there are some of the best sandwiches in the world, so they are great, yeah every time. Well, I know there's I know where too the Bellas are that I stopped at and whatever. Henrrette's has got one, and there's one on University or no East Avenue. Right, Yes, I've beat that both of somewhere there there in Rochester, and we've eaten and we've beatn that that's all you need to know. Yeah, I like that. Yeah, I think it's fantastic. So so question for you now we are heading it out. We actually had some very nice weather today and we're supposed to have a nice weather for the remainder of the week, which is I guess we're just lucky right now for that. But usually around this time, especial getting colder, it's darker, and grilling becomes more difficult. So two things I want to ask you. Number one, do you still grill even in the cold season? And number two, if you do, are the precautions? Are different steps that...

...you take to do that? Well, I don't take any different steps. I can tell you that today was a bit of a sad day here to ranch because I had to take the TV out of the outdoor. Yeah, I love that. I would live there. I should pay you rent so I could stay there. And I had to put up the the canvas us on the outdoor kitchen. They're on a wire and they slide, so you know, on good days we can slide them back, on bad days, we can pull them forward. Uh, and it is. It is a lot of fun. But um, I always set up the grill. Um, I turned the grill and put it on the inside part of the outdoor kitchen, which is completely enclosed, so somebody can flick on the light going there and grill all year long. And we do not as frequent as sure summer, but because we're not sitting out there at at the counter like we do almost every night all summer long, weather depending, you know. But it's it's you know, it's a little bitter sweet because it shuts down a little bit, but basically, no, we keep it going for you. And the same thing now, Um, we're having I don't know how many people we have, like thirty people coming for Thanksgiving, and uh so I having a hard time finding uh giant turkeys because I like the forty So we might wind up because we always cook one on Wednesday, and then we cooked the giant one on Thanksgiving and starting you know too in the morning or whatever. Uh and then because my wife likes to send people home, would just plays of stuff, right and uh so we'll have plenty of turkey and I'm going to cook the big one in the giant Joe on charcoal. So another question that we're talking about turkey. We both have spatch cock. We have Yeah, you know, I watched the videos. That's pretty funny you asked that, all right, because I last week I watched a video of a guy spatch cocking a turkey. And for those who have no idea what we're talking about, it's basically you're cutting it. Uh you're you're cutting it down the middle, you flip it over, you break the back of it, you cut the backbone out, and then you lay it all flat. I'm glad you're right. Some people have no idea what we're saying. Some and I do chicken like that all the time. So do I, and it's it's fun. I just you know, I've been doing that only a short period of time, maybe a year, but it does, and it allows the more uniform heat and whatever. I don't I'm too much of a traditionalist on the turkey, the whole stuff. Now, I did go on, like I told you, I went on my for our radio program this coming weekend. I checked on the top I don't know, fifteen or twenty items in a local hoops market cost wise, and it's stunning. It's literally stunned me as to what the cost of stuff is. Uh, one little teeny box of stuffing, which I lose. I use twelve of them, right right is X you know, so you gotta turned into tune into the Home repair clank. I'm okay. That's one of my favorite shows on the radio. Uh and Saturday morning six to ten, nine to nine to eleven on Sunday mornings. What you're in both days? Yeah, and say that. Yeah, I thought about doing as patch. I really did. I really, because it's it's just because I'm curious. You're right, It's just it just feels weird doing it because you're used to the big hold turn. Yeah, I know, but but this is for us. This is a family thing. It's I know this is dumb, but we all get up at two in the morning and there's this giant cavernous of a turkey's right there, right. So we bring it out and we mix up the stuffing. We stuffed the thing, put a stick of butter there, and we put all the salmon ranch rub on it, and and then we tent it up with the foil and we put it in the oven for three This is how you've been doing it. Forever which I got, and and how many other pounds it is times twenty minutes and whatever. And some of them have those little pop up things which are kind of cool. But it's a tradition. The kids usually wind up coming over. My kids are in their thirties now, but they usually wind up coming over and we make a big, you know, process out of it. You know, it's just too much fun. Now. Last year, I don't know if you remember, I smoked two turkeys. You did, I remember that smoked? Usually do we usually do oven too, but because I was so excited about my new acquisition of the Louisiana Pellet World lg AS. Yeah, so I smoked one for my wife's side of the family, and I smoked one from my side of the family.

And let me tell you those those everybody. Yeah, so do your kids help you at all? Are they to that point? Yet? They do? With the sides. So my wife she does a really good mashed potatoes, and she and she uses she's been doing it, I guess in her family for a long she she was always in charge of the mashed potatoes. And you know the scratch made from the potatoes you mash yourself and put the ingredients. So the girls will usually help her make the mashed potatoes or they'll help like mack the mac and cheese or whatever the baked mac and cheese that we that we serve. So that's as good amount the cool thing on my on my parents side, as you know, I'm I'm part of making so we get some cool things like curry stuff and jambalai that also goes with everything's getting dinner. So so you get like the traditional you know, the Canadians and the turkey and the mashed potatoes and the gravy, you know that stuff, but then you get some of that Jamaican stuff too. It's so yeah, well, I you know, I look forward to Thanksgiving. It's one of those time. Yeah, football and um now I have this new recipe. Over the years, we used to have forty or fifty people, and now it's dwindled. You know, kids grow up, they have their own they're going to their own, their husband's place or whatever. And so I would make regular old mashed potatoes and then I'd make a garlic version, and the garlic version got eaten up, and most of them we worked up feed into the you know marmots. Out back, right. So this year, um, I read this, I get this. You know these cooking magazines they sent them here to the ranch at the time, and I found this, this awesome recipe for mashed potatoes. Now you have to start from scratch. You can't have you can't get it out of a mashed potato. I don't even like that anymore really, So if you you cut it up, I leave the skin on part of what I do, and you know, you cook them down, you get it all ready to go. You mash it with the masher and whatever. Now I'm not a big fan of making it into a puree. You got it. This is why we get along. So now, in addition to that, there's um sharp shredded cheese that gets put in there, a brick of Philadelphia cream cheese, uh fresh cut um chive onions which I love, which is really good, lots of butter and real cream, heavy cream, and you mix that up and boy, you have won the mashed potato lottery right there. So no, I don't even know what she puts in them. I know they're still a creaming them too, but man, her everyone's got their thing, and she knocks the mash hairs out of the park every single time. So I give her I don't touch that area. I do. I I'm always in charge of the meats and all that stuff. But right, that's that's her. Yeah, I let her handle that one. Well, you know, I mean when we do this podcast, the fun part of the whole podcast is just talking about uh, different recipes and how different people and different cultures do stuff. And I owe you ox tails again. You know those are so fun. I love that. Um. And then you know, I have a friend of mine that that does the pie thing all the time, and she's going away to Florida this year, and she said, put your orders in early, and I they have lots of blackberries on their farm, so I always recommend a request a BlackBerry pumpkin pie and apple pie. And so we do the pie and nauseum thing. Uh. And once in a while, UM, we had one relative years ago that aunt Aunt something or other, one of my uh wife's aunts, and she would bring oysters to the things. Nobody else would eat them but me. Nobody really understood them but me. I won the oyster lottery. I love oysters. And but but she passed years ago, and and so that hasn't ever been done, and I've been really seriously thinking about resurrecting that. I think that's great. I like something that's unique brought into the fray, you know. I mean, it's something that's just like my mom. She makes the stuffing and she uses gizzards. Oh that's great and it's so good. Well. I I always, you know, like your mom, I cut up everything, I mean the heart, put it on a great and some you know, And I don't always cut everything up all fine, so you can't tell what it is. So once in a while somebody will be pouring it on there and they'll go,...

...what is that? That's a huncle liver, you know whatever. Um So, anyway, a good time will be had by all. We have a bonfire going on and whatever. And uh, I'll be there at three o clocks. Absolutely, we're eating at one, all right. I'll be there at noon before. One of the things I always have to do, though, is go out and buy a whole bunch of bread for turkey sandwiches, because later in the day and I get good breads to like potato bread and all that. From the roast turkey comes the best turkey sandwiches on the planet. There's no question we're getting low. But we I do have one more beer if you want. Are you kidding me? No? What do you got there? So? As I have explained before, there are only two breweries that are in today's podcast, More Talus and three Heads. So we had two three heads, we had one more Talis. So what do you think the last one is going to be more Talis? Right? This is the hydra melted gelatosh. Is that on the Wall of Fame? I don't know. I know we've had it before. I don't know if it's up there, though I think it is obviously. You know you're gonna like you put it on the Wall of Fame. You treat me so well, you know I love you. Man. Listen, we're going into holiday season. I figured i'd bring some of the some of the good stuff to Stunt. So this is the sour is This is the sour from from more Talus with BlackBerry raspberry ice cream and marshmallows. And it's a seven point also it's even higher the other ones seven point seven point. Well that's just the one you roll yep. I So I so what I've been doing recently, and I know everyone does in a different way. I just turned upside down when it sits so some from the bottom, you kind of just close to the town. That's because gravity wins, right, and it's even easier for me to roll around, except for you know what, when you're dead. But good, Yeah, I know that. Oh my god, yeah, I know you. This is a fine beer. Yeah, look how thick that Gosh, there you go, sir. Only the best for you, Mr Sammon. I think you gave me more than normal, So thank you. I appreciate it. You are too funny. M hm. Now gelato is I think what gelato is is like a jello cross between a jello and a pudding or something. Right, I think gelatto has got a tiny and ice cream. I think this is really good. Excited to like candy. Now again, when we were talking dessert beer, this would be in that category. But it's there's so much flavor in these beers and these are again probably around thirty's another higher one. Yeah, that's a good beer. Yeah. So we've had four beers today, and I'm going to ask you the question I asked almost every episode, Which one is? Before you tell me which one your favorite was? ACTU Cooldo was better than your thought. Probably huh, very good. That deserves a big time honorable mention, as does the Debella's Three Heads collaboration the Cookie Stout. Both of those are fine beers. Would you buy both of those? Absolutely? In fact, I don't think there's any beer here. I wouldn't buy all these win today. Um. The best one that I had was UM and the Red, White, and Blue All America. That's from Three Heads Mortality, right, and that is um. That's just a world class gold medal ten out of ten beer. Now, don't get me wrong, this last one is wonderful too. Um. But that's a that's a great beer. But the point that you made, though there's not some days we have beers where we may buy it. You may not. You may just let's have a friend give it to you might drink it. All of these. You buy all these beers absolutely without a doubt. And these aren't None of these beers are involved in the conversation we have after we turn the mic off. Right, I mean, come on, you're right, because you know, I mean, we're just human. These are wonderful, wonderful adult beverages that and you should try folks,...

...really every one of these places you have to hunt down and and that's the fun of the thing is there now are tens of thousands of different types of craft beers out there that you haven't tried. That's very true, That's very true. I'm very happy, you know, you took this craft beer thing real fast. I love it. Yeah you were are you already like before we even started, you already like craft beer, but you are into pretty much everything now you'll try it all, which is good. Well, I owe that to you. You kicked me and screamed me. Don't forget all our sponsors and sena c dot com. Check out senus c dot com, Tipsy Light Company, New York State Craft Burers Association, thank you. New York Drink New York joined Matthew and I on the nine November in Syracuse. You don't want to miss that downtown ac You should be tons of fun. I don't know, I'll decorated up for Christmas whatever and be a good time. Should be a good time and lots of great beers. And you might even get a chance to be on our podcast. Yeah, yeah, we have the power. Yeah. We'll be back of course next week for another edition. Of grill is. You can get this on I Heart and UH very much everywhere you get your podcast and grill list podcast dot com. Send us an email anything you'd like to talk about, and we'll be back next week. Right, John Right, John Right, Matthew The Roast, John Wilts Roast Happen to Comedy at The Carlson next week on Wednesday, seven pm B There.

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