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Grill This!
Grill This!

Episode · 1 year ago

Jeff Ruby's Steakhouse-Tender Chuck Roast

ABOUT THIS EPISODE

We talk about how to tenderize even the toughest cuts of meat and Jim demonstates this with a tenderized chuck roast. And Jim tells us about his visit to Jack Ruby's Steakhouse in Nashville Tenesee. All while sambling a craft beer from one of the oldest brewers in Rochester NY!

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongues, your aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Another beautiful day at the SEMMI retch studios. I am met Wilson and sitting alongside me is the great, the legendary Jim Salmon. Hey, buddy, you asked my wife about the legendary. Come on, Ha, how you knowing? I'm doing. Well, it's a beautiful day to day, Jim, it is. It's gorgeous, a wonderful day to grill and we are going to have a feast. Oh, every time I walk in there I can smell then rate foods of so excited. What do you got today? Well, today we're going to we have two things that we prepared for girls. We have bacon wrapped Maple Syrup and crusted carrots. Cook I'm on the Grill and and there's there's four or five of them in there and I took the liberty of taking two of them and cutting him into bites. Eide. So okay. So, because I know how you are, you'll get right in there. Well, yes, yeah, so, you know, it made a little easier to get to. Okay, and we're going to talk about cuts of meat that that aren't necessarily the best cut of meat to get right, how to make it into something that's really, really good. We're having what's called tender chuck. Okay, slow row stood on the the Louise and a black label lge. Thus hundred pellet girl this morning, beautiful girl, bar that. And you know, we got it up to about one hundred and twenty five, okay, and there's a little bit of base, Beef Base all Jew to go along with it. And I hated it up a little because you and I both they have a little cajun on there. Yes, now, I love spice. You know that. Yeah, I do, and that's that's why I did that. So so to just to set this up, they'll every time I take a piece of chuck or, you know, some kind of weird breasket or something and try to make it into something don't always work. Yes, understand, and we always talk here on girl list about you know, you don't get anywhere unless you have some failures. You have to be prepared to fail. Now I want your honest opinion on the tenderization. Is there a word like that of this chalk? will use that word. That's fine. By the way, Jimp, I want to let you know if you wrap anything in Bacon, if you up my shoe and bag and I'll probably try. I think that is that. That is true. Bacon is a like a universal language. Sure, well, with a couple exceptions on the other side of the world, but you know, I mean whatever. We all have our things right and I think that there are different cuts of Bacon too. Right now bacon is on godly expense. It's so I just went to the store, Jim I bought some Bacon for breakfast for my family and I remember back right just not that long ago, you could buy like a pack of Thin Slice Bacon for like maybe four bucks or so for a package. It's like ten dollars a package. Now that's it's nuts. It's all covid nineteen supply change stuff, and I like, and I don't know about you, but I like thick bake, I do. I do. The problem of that is it's first of all, it's more expensive streaming. Second of all, you use it up quicker because you're using less piece. You know, more pieces are whatever. So so, anyway on this is to get started on this tender chuck. Yeah, please. Now, obviously not all kinds of meat and a lot of it depends on where you get it also. So and order a full disclosure here. Okay, I bought it at a big box. Okay, a real big box. Right, okay, it wasn't cry. I'll pack, but it was. You never know what you're going to get there, even where it comes from really either. I'd be an old dairy character. Right. Physic number one, physically tender eyes the meat. Now, what I used was this little device right here, and I know this is a audio podcast, right. It's called a Jackard. This one here is made by chef master and it has what's three times sixteen a lot. It has all these little spines and you push us down on the meat and it puts a million little holes in it and you go all across the meat this way, then you turn it and you go across this way and then you flip it over and do the same thing. So it puts a billion holes. That's cool. So it's got a it's got a handle on it. Yeah, and it's like a it's like a whole punch of what with spikes, right, exactly, and there's three time sixteen there. I'm not much on math either. Right. So, anyway, what I did with this piece of tender chalk is I use this Jacard on it. Okay, and and this is kind of like cheating, but it's how you get the stuff down in here. And then I rubbed it with a oil. Okay, a little bit of really good olive oil and then some meat tenderizer and a little bit of loweries. loweries makes everything taste better, not too much, because I wanted to put some salt on the on the top of it,...

...and then I wrapped it with a little bit of cage. Now quick question for it. So the meat that you took out, did you have it at room temperature or did you pick it right other the refrigerator to do this? It was at room temperature because it traveled for an hour and a half and got to my vehicle before I got home. So and I went right at it. Right. The other way to physically tenderize meat is with a hammer. Yeah, I've done that, and I have done that because I remember my mom back in the day, taking those cube stakes and smash in them and everything flattened. And that's how, actually how you make chicken French which we're going to do exactly. But chicken fried sticks I used to make, I would I still make. I would take a rubber mallet actually, and I use the mallet. I would technize and meet that way with the Mallet. I love chicken fries, so do I. I love it and it just delicious. It's a comfort food. This is America, the right deal exactly. Number two, use a marinade. Okay, many times I'll use a marinade. So sometimes I buy it. Yeah, there's you go to that big box. It's the big, smaller big box around here, but that's the hometown big man's right. Yeah, I think you were struck up and they have one good thing about them is they have this whole line of marinates. That is crazy. So also, in a while I have family members that don't like heat, so I can't really do that. But right, but this is you and I, so we're good. Well, this sounds so far. What you're talking about sounds good for someone who's on a budgets. You know, when you get those cuts of meat from the big box. Sometimes they are trying to be a little cheaper than any but yourself. You're trying to make something great, but you have a limited budget. This is something that they could help out. This was this tender chuck was five hundred forty seven a pound, okay, and it was a three pounder, I think. So it's you know, it's cheap enough to experiment. Absolutely and and you will tell me whether it's I will number three, don't forget the salt. Salt, salt, words. Some people are just a very sensitive, just too much salt. I don't. I'm almost like I love course salt, and I just want to say I use the ones that that you're growing up yet same here. Yeah, number four, let it come to room temperature. See, that's you know, cold meat has a whole different reaction to the grill than room temperature meat, so it's usually a win. I think of it this way, Jim, like, let's say, if you're a person who goes to the gym and you work out, a lot of times you're sit in the saunt or right you'll warm yourself up to loose it up your muscles. It's the same thing if you're cold, the muscles are tight and that it's exactly what is with meat. If it's cold, it's tighter and it's not as it doesn't absorb well, doesn't Cook as well. It's better to let that beat warm up just a tad that. There you go. Number Five, Cook it low and slow. Yeah, which you know I I love doing that, especially when I have time sometime. Time interferes with my life, you know, I'm it's tough when you have to make a living, you like five jobs. Number six is hit the right internal temperature. Right in my world, and I think in your world, a well done roaster steak is a waste of money. Yes, I'm the same way. However, there are sometimes when we get or whatever, but hit the right temperature and I stopped this tender chuck around one hundred and twenty, which is pretty rare, in the middle, and then put some as you in there and it's just it was resting in the warm up. And just to stay up, do use a meat therometer. I'd always this. The lge thus hundred black lavel Louisiana Pellet Grill has a has two ports and it came with two probes. Okay, so I can have two pieces of meat going at once and it's fun to watch it. What the temperature is. Adentical piece of meat that you're cooking, like a pork butt or whatever, on the left side or on the right side of the grill, so you Gom around in it. It just allows you to manage your temperature perfect that's yeah, that's very important. And then slice against the grain. Yeah, those are those are definitely things that that make a lousy cut of meat into something you really wouldn't know. I think the good thing about this is, like you said, it's it's cheaper. It's not expensive cuts of meat, but I think that's how you you become a professionals if you could take something that normally as like a throwaway cut or something that it's easy to mess up. If you can master that, you're pretty much good to go on almost anything. Time and money. Yep, I was in the same local big box killing some time between appointments. So yesterday and I go to the Meat Department and, because I love to go, look for the three thousand, forty and fifty and seventy dollar a pound dry age stuff they have there and I okay, if I take this one at five hundred and forty seven a pound and make it delicious. I went that's a will, that's a win and it's and it's I will say this. It's not the easiest thing to do so again, but if you fail at it and you spend a few bucks, it's not a big deal, though. That's that's that's the good thing right now. Just a couple other little tibbets in here. Moisture. It's important getting in. According to the Webber folks, that's real important and we've been doing that here forever. You've showed me that how you keep a thing of water in your when you get which rule...

...was all of them? Basically, yeah, you and you are. You told me this is off camera, off everything. We're just you and I talking you like I always put this here to make sure this moisture. Yeah, so I think it's extremely important. Miraculously, one of those pans, and we go through a million of those little foil pans, that the big ones and the half pan, and it's just a wonderful way to slip that into the grill, fill it with water. I always pour a beer in there. Don't know if it does anything, but as we know, it makes me feel good. Right. Too much heat the Webber Grill. People don't really realize that the Webber Grill is also a smoker. Yeah, every last one of them, because it has an intake on the bottom for air and an exhaust at the top. And if you master how to manage that, you can have that thing just sit there and do two hundred degrees all day long. But a lot of people make that big mistake by not knowing that that when those are open all the way, it just cooks everything. So it and and there's nothing worse than just burning it up. Other question for you. So this is for everyone who's trying to maybe start going low and slow with your meats. I know every meat is a little different, but what's your temperature range when you do a low and slow? What? What temperatures do you look for to keep it low? I mean how much is too much? Which should you avoid? Some of that has to do with how much time I have. Right, if I'm off all day, then I'm in a two hundred and ten range for a brisket. I'm there and it might be on there for hours. Yeah, m twenty hours. And and when you take a piece of meat and it's the incoming. What you're trying to heat it to is a just a little bit over what you're setting it at. At the end it can't not be tender, right, I mean right, did I say that? Right? White smoke is good, black smoke is bad. That's important. Yep, when you if it's a giving off a white, whiteish smoke, then you know the things are working right. If it's a dark black, something's burning too much. Yeah, and it's not keep the air moving. And, and I like the sense of humor on this one, don't go golfing. Smoking is relatively low maintenance, but if you walk away and don't have a way to monitor it, yea. You know, I hate to go back to this girl again, but I love this thing and it connects to my phone, so I can run it from my smoking what's so I could go doll. So, so we'll see, you know, we'll see how that comes. Yeah, we'll try it and go from there. I'm excited. I'm excited. Well, you know, we have have a beverage good yes, we do, and and I'm really excited about this. So, you know, you know how we usually do this here. I like to have one that's from far away and when it's local. So I like I like to make sure that we represent this area as well. So we're going to save the one that's far away. We're going to jump right into the one that's local. I agree fully. That happens to be in a rather large can. Yeah, it's a huge cant. Hang, let me grab it really he and Matt Wilson gets the gets the it's a court of what is it called something or other stout? Yeah, so it's got a it's got a hef to it. So this is from genesee brewing, the genesee blue wow, local hometown guys. And Yeah, thirty two ounces. Like you said, it's a court okay, and this is a dry stout. Stout six point five alcohol content in this one. So I'm not a hundred percent sure I understand what dry stout means, but maybe, as in dry taste right, I believe it's I think it's the hops. Okay. Well, okay, perhaps I believe because a lot of times when you add hops to your mixture it's moist, it's damped, it's damping. I think this is dry hop, meaning the hops were dry when this was made. Okay, so so we'll see if this crosses to IPA STE territory. Yep. Now, everyone, everyone in this area. Now, if you're listening outside of the upstate New York, are you? Probably, you may not be aware of genesee brewing, but everyone in this area is pretty aware of what Genese brewing is. It grew up with. Yeah, it's been it's been around since one thousand eight hundred and seventy eight. Gym. Wow. Yeah, it's started off as the let me see, this says here. North American breweries was the original name of the brewery and it was bought like a hundred times. It looks like it was actually bought as Genese see brewing in one thousand eight hundred and seventy eight. Then it was brought by high falls, the High Falls Brewing Company. That's where that name came from. Okay, right, Yep, and then high falls change it back to genesee brewing, which they should have.

Yeah, I agree that it was bought by North American Breweries. Then it was changed back to genesee brewing again, and they re retroduce the cream Ale, which is the most known beer from Genese brewing. Yeah, when I think about as a younger man, how much of that stuff I pounded down and, you know, my first box of picture and yeah, that's the that's the old, cheap, old beer that everyone thinks about. They're also known for the honey Brown was another big beer that was around here, Donny Brown beer. Now, when you think genesee beer, like you, just like you said, you think cheap beer. It's the first thing you think of as like, you know, I got five bucks and I could buy a sixpack with that. Right. It's not the same today. They've they've tried to stay in the game as Craft Beers exploded in this area. Yep, so they have now participated in making beers that would be considered craft beers. There's still, in my opinion, not as great as some of the smaller local breweries here that that specialized in craft beer. Right, but but they're definitely better than they used to be. I think that they have some pretty good brewers over there and a couple of years ago they came out with a pilot batch of Scotch ail okay, which I thought was good. It was a little sweet for me. I mean Scott jails a little sweet anyway, but there's something about the I don't know, the ten barrel, the fifteen barrel, love that goes into it. It's your local craft guy versus that giant tower you see down although, although I love that, that restaurant they have all that's nice school. Ye, all right, so looks we've wasted enough time. Here's time to dream that well soon. Oh Yeah, last, yeah, the full court. This is the most fun part of this entire show. Now look all dark. That is, would ad. Is Real dark. Is that thick? It's not. Okay, all right, there you go, sir. All Right, and as Matt Wilson Poors his own, let's see if he pours more in his glass than my odd the one porting. So Oh yeah, oh my Gosh, you got me by half an inch, Matt. All right, all right, here you go. Let's try it out here on grills. I see exactly what they mean by dry. Yeah, I like it. I wasn't see same. Same here I do. I like it. I don't love it, but like it. It is nowhere near as stick because some of the stouts that we've had some extremely fixed. Yeah, but this is a good the flavor is good. It's not bad. This is very drinc well, this is. This is not your cree mail from the from the S and s. It is. It is dry, but it's not. I don't I was worried about the overhope. You know how I am with that. But I like this. I think this is a good beer. Now, what how much was that? Do you know? I fanner, you know what does that would drive it for me. Yeah, I think this is about for this size, was about six or seven bucks. Okay, all right, so there's a yeah, it's a there's a price to it. But remember your regular genesee cremail. I'm actually looking at right here five point one percent. I'll call by volume. This is a six point five. So this is a step up. This is a step up of everything for a flavor. Again, genesis not really known for porters or stouts. That's not what they do with they're doing. They're known for more pills in their logger cremail type things. So this is a step out of their other wheelhouse and it is actually a pretty a pretty good swing here. I like enjoyed that. Yeah, I really did. HMM, it's not bad at all. I seen that. The more SIPP it, the more I like it. Almost you have brought no beer here that I didn't like. That's Matt Welson. Maybe that speaks to our own problems, though. Then, yeah, therein lies another show. So I what I love, and this probably goes s or lack of character, I love sending you pictures of food with captain I win. Yes, you want a lot. This past week so much fun. So let's let's have something eat. Let's dive in. Yeah, let's try to. Let's see what we get here. First, try the carrots. All right, nothing goes better with the beer. This some food. Now, these are carrots, full, full sized carrots. Okay, but when I shot for them, I shop for not the big, giant wide ones. Okay, so these are maybe half an inch to three cords of an inch efect. Now, so we're again. I know you. You did tell us, but I want to make sure I remember. So we're these in the other or these actually on the grill? These were on...

...the grill and then kept warm in the oven. I got. You can help yourself. You know you don' kill in my hands. Yeah, just whatever. I mean. We don't have any germs here. No, so it smells, by the way, very, very good. What you do is you take these carrots and you appeel them, Yep, and then you wrap them with Bacon. This happens to be thick bacon, and then you brush him down with Maple Syrup and nail them pretty good with fresh crack pepper. I gotta put this out there. He goes mats trying it right now. HMM, and you heat the oven up to four hundred. Now I have thick bacon and a hat. The Bacon has to be relatively crispy and this could actually be a little crispier. But so I cooked it for maybe twice as what the recipe called for. And you cook it for about fifteen minutes of four hundred, and then you pull it back out and brush it with some more maple syrup. Oh Man Jim, that's delicious. I mean, if I was going to get my kids eat vegetables, this is the way to right. Every kid. Look, yeah, loves MAPLE SIRUS SWEET. You get the Bacon Flavor, you get the taste of it being slow cooked. It's really, really good, and the carrots don't go to mushy. No, they still have a still of a hold to it. Right, right, and I could, I could eat these all day. Yeah, I gotta stay away from those. I could those little now the the other part of this, too, is that you could do the same thing with asparagus. I love Spergus. You can actually do the same thing with celery, really yeah, and any other root vegetable. There's some weird looking carrots out there when you go to the protesce department. I mean, you could try it. You could do it with anything. I could eat that whole padg yeah, that's really good. Why? I'm oft that one more of those. First thing they teach you, mad, and of course you know that because you fresh off a doctorate and whatever and broadcasting. But first thing they teach you just don't eat, don't you gum anything on the air. We violated that forever. So when I first start producing your show on the radio, I think the first day you you actually add a me to violate the rules. So, Yep, we wow, this is amazing and it's like I said, if you're a person who has trouble with your kids eating vegetable, it does not taste like a vegetable. It just it tastes like, I don't know, it's like a party in your mouth. It's it's got that saltiness of the Bacon, but the sweet of the Maple and the carrot plays well with all that. It's really good. Anything that you could get bacon just stick to Yep, you win. Now cars. All the doctors listening to grill this across the world hate us to kill everybody. Right, wow, okay, fine, whatever. So perhaps craft beer and bacon covered carrots are not on your back. Sure not, taste it. It's delicious those, all right, all right. So now this is this is the what everyone's been waiting for. Is this thing tender chuck. So again, this is a tougher cut of meat that you slow cooked and it looks temper it looks amazing. So this is a finger thing. So you can just reach in there and now, I don't know, I haven't tried this yet. I don't know. It's really soft. Just sort of touch as it yeah, pulls right apart. HMM. Wow, is a silly house. I know it absorbed. HMM. I basted this like three times while it was on the grill with a mixture of that beef base autum. He makes a little hot water in there and it's just pasty stuff and it's a great way to make things. This is great. You know this. So this is almost like, if you think of like what's what I'm not looking for, not pot roast, but I have a lost her words right now. Jimmy's. It's but it's amazing. There's you can still there's a little bit of a bite to it still, Yep, but it's still really tender. And I've dealt with this could beat before and it's really hard to get this this kind of tender. This do it. I of course, some the biggest critic of my own cooking, and so are you. And this could be a little more tender, and that's the goal, but it's it's pretty pasting tender, tasty. HMM. You don't have to work too hard to put the poll apart. Then you know, I always send you home with some right. Yeah, well, I'm always excited about that. HMM HMM. Well, so good. How long did you get this form? Oh Gosh, maybe three hours. Man, this is a menu. It was a small piece of yeah, it's only like three pounds or whatever.

Yep, up and you can tell it was tender. Rive it. Look at just I got to get I got to take a pictures of these things. I can post them on the side. You can just see how it's been tenderized. It looks as she looks Nice. Yeah, the folks love to listen to us to chew four weeks at a time. Right, wow, that's good. That's that's why problem with our podcast is that you'll hear US eating a lot. So, yeah, well, that's the whole thing. So what I did on this is cooked it low and slow. About I had set the temperature for to hundred and fifty early on, until the Pellet Grell got gone. That takes like fifteen minutes, okay, and then I cut it back to two hundred and twenty five and I just let it go. I maybe came back in an hour. I basted the top with that. Pull a more salt on the top, okay, because salt. You need that salt work. Yep, and I basically a couple more times over time. It Monitor and one of the great things about having a probe, even if it's a portable probe, that you can that's not connected to a grill or one that is. It allows you to monitor the middle of the meat. Yeah, and that's the keep between having something you want and having something you don't want. I think the the genius of you, too, was putting it in the odds you, because that keeps the moisture. It's so it's nice, it's moist it keeps the tender. Again, if you buy this cut of meat, you can definitely have problems with it. I think you did a really good job getting it as tender as it is. Like I said, there's there's still a little bit, there's still a little grip to it, but it's very tender. There was a roast at that local big box that was sixty eight hundred ninety nine a pound. Hm An, you dry age, you know, I don't know, whild something rather. So all right, what's sixty eight ninety nine times three versus five hundred forty seven times? Yeah, it's this didn't hurt my wallet and it was fun to try. You don't always win, but this is a win. This is a win. I absolutely want my opinion. This is a wig. I would I have no problem in that. It's great. Well, so the Bacon wrap, carrots and this chuck here a win. Good job, Jim good. I can't give you any any bad any bad reviews for any of this stuff, and anybody sitting there listening to this that doesn't have anything other than a regular old everyday grill. You can figure out how to cook something at two hundred degrees with us, come out basic thermometer for a couple of hours and come up with the same exact thing. You know, you were showing one thing you shown me which I've actually use. I have a I've actually tossed it out and because I bought a newer grill, but I had a small, little cheap charcoal grill, really real cheap, something like fifty bucks or something that then, I mean really, really, really cheap, right, the kind of you take to a buffle bills game you leave there after. You know what I mean, because now it's contained an exactly so my trick. And you did this when you showed us how to use the when you were cooking the the cobbler and you were putting the charcoal on the bottom of the chuckle, on top of the what's that name, Jim? Thank you for the Bunch Ovin. Same thing with those little girls. What you do is you take some charcoal and maybe you put some like on the sides right and you leave the middle part open, so you're creating your own indirect cooking right exactly. So you can see, even with something that sheep, if you take the time to figure out how much charcoal should go in there, you can still cook it lowest low if you want. You can figure it out. Yep. Right, so that's a win all day long. So remember that. Five hundred forty seven a pound. Yep. That's so wind. Yeah, and no one at the table that you serve this too will be upset about it. And I have to admit that this dry stout from genese brewery, because you really well, it does not. That was that's the first thing I oh my gosh, it's a perfect parent. Right, it works very well. Yep. So you know what I have to give, by the way, credit on the food and credit the genessee brewery. This actually is not a bad beer, it's a good beer. Yeah, one of the things I wanted to say is that, first of all, this is girl. This podcast available everywhere. I heard spotify, you know, space, shuttle where? I mean everywhere you get a podcast. Right, I can listen to this and I don't know how it works, but man will tell you. Friend US, follow us, do whatever you got to do to get it sent right to your phone every single new broadcast of girl this. That's right, almost every single podcasting format format that's out there you can follow and it'll automatically download the show to your devices. So you can you don't have to worry about it. Just set don't forget it. When a new one's out there, it artically come to you. So yeah, go ahead and find us. You can. If you follow us on Facebook, we always post something. You can find them there or go to I heeart like our spotify or pretty much wherever you get your podcast. Right now we're we have invited a ton of brewer should come in and visit with us. So we'll be having some great gusts coming up. Just want to shout out to Kelly Gilfoyle, our guest last week on podcast drink like a girl. Yeah, that was a good time.

She brought some unbelievable beers and that's sour yeah, it was off the chain. It was like it was like drinking lemonade. I know it was great and but she's very knowledgeable about yourself what we're gonna have to have her back again. That's obvious. But yeah, thank you to Kelly for ye, for spending some time with us last week on girl this what I remember that was a pretty good show. I don't know it was. Say, yeah, there was some high percentages. Yes, there was. Also, folks, the Salmon ranch cowboy cooking shows up on Youtube. You just type in the salmon ranch cowboy cooking show and Matt Wilson, expert Executive Producer, along with yours truly ad Ed, has so much fun. It was a great time. Check it out and we the Dutch everything I just mentioned. That's there. You'll see how he did that and a lot of great things that were prepared on that show was it was a good time. So I think it's time to check out that other I think it is, don't you? Yep, so, Matt Wilson Getting it. Remember that we're following up from now on on grill this on my website at Jim Salmoncom, with the recipes of what we're doing here. Excellent. So we're we're putting that in there. So if you and you're more than welcome, there's a contact action at my website at Jim salmoncom. You question about a recipe or something went off the rails and complete failures. I mean email I'll help you with it absolutely. So I'll takes his money to buy some right grils, probes, you know all that, and maybe some tips to it, like you said, all that, all that good stuff. Now everybody thinks that growing is a guy thing. It's not. It's it's not. It's there's more guys, but it's not it. I mean there are some women that are just awesome. I agree grilling, I agree with that. You're right. I don't know, it's something, there's something about it that that mails gravitate to. But you're right. Women. I know a few women that do it very well. So I know. I know guys gravitate to it because it allows them to separate US percentage of their income for new stuff. Yeah, that's maybe from my own Adu. Oh Yeah, I get it too, for my wife says, don't you have enough girls? How many girls do you have? And I go doesn't matter, I want that one. You See, the funny thing is all at your ads on your radio show, you see, if you like Jim, well, I'm doing that. I spent a lot of my money on equipment for radio and grills there. So this next beer that's up. So, like I said, we like to get beer from across the country as well. So we we're going from east to west coast once again. This one comes out of Los Angeles. fireways you can get YEP, it's from Eagle Rock Brewery. Okay, and it's called Camp Fire Karaoke. It's a blueberry granolas stout. Oh, that's right, up my aust and we're going to kick it up a Nash. We were at six point five with Gennesee. We're going to go up to seven points to God. There we got. If I didn't love it so much. Okay, I love this sound. This is like you wake up in the middle of night. That's the sound that was allowed. Was Night yet? All right, as we pour, dark one little bit of a head coming up, but not much so. Look, it's a little lighter than that. Genes see one, but it's still pretty Darkay, anything Barry in my life is nice to went blackberry, raspberry. Not much on strawberries, but the the berries always make a great beer. Again, wine to get there a smell real quick. Oh, you can take you can smell the boobe. It's all absolutely yeah. All Right, here we go. Wow, that's complex. Is there's a lot of where other safe. Let me, let me try and sort it out while you talk about I have another. Shit's a lot of flavor in there. I think in this one the higher alcohol kind of comes through too. You can kind of taste it. It's not like it's not overbearing, but it's there. You can definitely tell it's getting up there a little bit. I'm getting the OAT, YEP, and the OAT cuts into the blueberry a little bit. But it is a fairly dry beer. It is. It's not much sweeter, if any, than the genesee one we just see. You know what this the blueberry is there but it's not sweet. You're right, it's that there's not overly sweet taste to it. The one thing I don't get a lot of us the Grandola as. I don't know if that's me, but I don't think I don't. I do get the I do get the oat part, I guess you absolutely, but I don't. First of all, I don't know what Gonella would taste like here. Well, I know, I mean I I...

...might have had a ball at granola twice in sixty five year. But whatever I do, I don't know. I don't have an interesting beer though. Yep, it's complex. Um, I like it. I do like it. I'm I think I look at genesee when a little better. I do too. I do too. We have had many stouts here on great listens. Stay, one were there. Yeah, that was put the one. So the ones that I really like, I stick the empty cans up here so I know when I go anywhere near him to get does. But this is an okay beer. I mean okay, if it was here it would get drank. Okay. So so you know how the skill that we do, whether it's I'm not buying that. That was disgusting versus. You know what, that was good. Someone offers it to me again, I'll drink it too. I'm going to buy it and save it for special occasions to I'm going to every time I see them, going to buy it. Yeah, where were this for this fall? I might get it. Yeah, you know, it's right in there. This kind of Goofy, but when I have people over and we're reading the cans, YEP, sometimes it's more interesting to read what it is then at what it actually takes. Like Right, Oh, here, try this is a blueberry GRANOLA. Yes, that whatever, but I'm not I'm not sure I'd buy this one. Yep, here's here's my honest, my honest feedback on this one. If it was served to me, I would drink it absolutely, but I would not go looking for this one. I agree that. Well, you know, and interest of full disclosure, I progree. Anybody brought anything to us, you and I would not turn it away. Actually, I know, I know you and I very well, and you're absolutely correct. There was once a situation where I had to I was struggling whether I was going to tell you something, okay, and then your wife, Oh your wife, informed me. Don't worry about it, I'll just give him a beer and he'll be fine. These are this is actually truth. That two sucking. I started laughing and I got, you know, maybe at the time I didn't quite know you as well enough to keep something from it. I didn't want you know, but it was. It was pretty funny, and that was whether you were going to get snowflake your cat and but you know, whatever the official put of the Wilson Company, that's really cool. I'd like to stick in a story if I could. Absolutely a couple of years ago, I don't know, maybe for three couples, my wife and myself and two of our other close friends, couples, okay, gotten a car and drove down to Nashville. Okay, and I had never been to Nashville. My wife, Diane, always wanted to go there, and whatever place I want to go to also, so you know, one of the couples was in charge of getting us a house. They rented us a real Nice House that we stayed at. The other couple was doing this. My Wife's deal was getting US tickets for stuff and somehow or other she got US front row seats at the grand old opera. I mean awesome. Let me let me just rephrase that. Second row, still really close, right in the middle. I've always wanted to go to that, right in the million. Loved it. hastic it was. I forget who it was. Well, that that's another story. But right in front of us where people from our hometown. It's great. It was nuts right and and whatever. So it was. It was. It was awesome time. So my wife was in charge of getting his tickets for various things at Johnny Cash Museum and I would be at all the stuff you do when you're in this Ville. Natural hot chicken. Yep, my job was finding us. It was an Easter weekend we were there. This is, you know, a couple years ago or whatever, and my job was to find us all a fine restaurant to eating because we wanted to her one really good deal. So I looked it up and what popped up is the best restaurant in Nashville and it turns out in many cities across the country, is a place called Jeff Ruby steakhouse. Okay, it's not. You tell me about this Jeff Rub you would pinch yourself if you were in this place. So I called or emailed, I think I just emailed and and I obtained reservations, okay, for six people for that day. Right. So we get to Nashville. We're having a great time. Never been there before. Drove down. What you would love is recording row man. You know much ad I love just it's just nuts. I mean just one world renowned company after another after another. Right. So, yeah, we're having a great time. Come Easter Sunday. We show up at Jeff Ruby Steakhouse and this place is unbelievable. We walk in the door and the the guy dressed in a tux comes up and he says, of course we're all dressed up for you don't go there in jeans. It's a Sunday.

You probably could go there in jeans, but you just don't write. So we're all in suits and whatever and we're drying. The great ladies are just dressed to the nines and whatever. So we get in there and a major d comes up. You know who loa right do you have? Do you have reservation? Yes, James Salmon. Mr Salmon, we've been waiting for you. Okay, all right, so come with me. We go into this private room that can only be described as a study. Okay, right on this wall was all bourbons are a hundred years old. Right over here's a bunch of books, there are cigars, there's you know, I mean, this is n Dream Room, and I didn't you know, I just made reservations. I didn't think anything about this. Right. So we all sat there and whatever, and you know, we knew we were going to spend some money. We had no idea how about. So here's the deal. We started it with some kind of appetizer. I forget what that was, but and then my wife, who never eats anything other than traditional. She likes fish, and checking and whenever was right, and she eat the same thing every time. She orders four ounces of Wagoo steaks. The Girl Twenty eight bucks, nouns right, and I go. And so I'm looking at my buddies who were sitting around this round table, right, and they all knew that I was going to be eating most of it. Has Stake, right. So that's like, this isn't fair. Already, twenty eight bucks a pound, twenty eight dollars per four ounces. That's grace. So their raggles must be the best in the world. I had I had a Ribbi steak and, you know, one of the guys, we all had labster tails and whatever. So we had two waiters, the regular big time waiter, you know, the we call that bow tie. That, yeah, the boat tile time, and then another one who was like an assistant waiter who happens to grow up on webster. So he's so we're in Nashville. We've met two locals and people that just are from here, right. So, and I don't understand why we're in this private room. I really don't. I had nothing to do with it and I when I made the reservation. I didn't call up and say hey, I'm the radio guy, right, right. So, so then while we're eating and whatever, incomes this other guy and he introduces himself as a manager of Jeff Rubies Nashville. Right, Jim, I listen to show all the time you did my home inspection. He was the manager of the black and blue crab restaurant in Pitstsford. That that's a big, big restaurant at one time, and then he got offered the dream job of a lifetime. That's one of the six only in the country Jack Ruby steak houses. So he said, want to welcome you whatever. So what that turned into is bringing a board, a wooden board, with all these desserts as a complementary thing. Matt, you'd a gone nuts. There was cake and cheese cake, all these things that you know. We just passed it around and that was a that was really cool, oh man. So when our dinner was done, the girls wanted to go out and because they had a firepit outside, okay, and it was, you know, April whatever in Nashville, is still, you know, later sixty, but whatever. So they were outside and and the Guy said, well, gentlemen, come on follow me. So we went out the porch of this study and there was a deck out there and said would you like a cigar? Well, absolutely, Why not? Huh Jeff Ruby cigars. Okay, so we sat out there and smoked these awesome cigars, had Kooniak and and I'm pissing myself. Why? How did world this was a wind right. So then next thing you know, when hours gone by? Yep. Well, the little waiter guy, that was the assistant waiter, came in and said, well, the ladies are wondering where you are. I said just go tell him we're staying here overnight, not going everywhere. That didn't work. So anyway. So then the bill came, Oh boy, and there was six of us. Yeah, the bill was one thousour hundred old my dollars, right before we put the Tippin. Yeah, and we tipped sterously right, five hundred bucks s up like her. So, I mean you only do that once in your life, right. So by the time you get the whole experience done, it was a couple of grand for six people and and it was one of those, it's probably every appearances that I'll never forget. It was so much fun and you know, all of us have said we're never doing that again. But but it was you. You had to pinch yourself. That is crazy. So if you ever...

...get a chance to visit a Jeff Ruby Steakhouse, they've earned the the Jim Salmon five star extraordinary national reputation for delivering a peccable service award. You know, so whatever you know. So anyway, that's amazing. I've Nashville. My wife is always wanted to go there. Same here as well. I've been across the country, bell a lot of place that I've never been in Nashville, but it looks like being a home inspectors not so bad sometimes. Well, you asked Diane about that. Home inspectors. A typical home inspection is, depending on where you are in the country, it's between two hundred and fifty and four hundred dollars. You know somewhere's in there. So all home inspectors relate things they're buying as to how many home inspections. So that for me was a lot of home twenty five on Spector do all right, but the guy remembered you from doing his. It is just really funny you go halfway across the country and run into three people that that are right from where you live and you didn't plan it or know it. You know it's very interesting. That's great. So I didn't ask it. How was the food? Food was world class. But really, now, my wife did not like the WAG OO steak. Really it was too I don't know what the right word is. marblely was it to yeah, it had. She described it as like foam and I'm not sure. I maybe oily is a better deal. So if you, if you know anything about WAG OO steak, it's really marbally I because the the whole theme of meat as fat as flavor. Everyone ever always said it right. So if you have a very marbly steak there's a lot of fact. So so if you if you cut a steak, if you cut it up piece of beef, you cut a steak, usually you see fat around the edges is and fat here and there, but there's fat, marble throughout the entire steak. So which your wife has probably right. When you cook at that fat kind of melts you that foam and that and that kind of oily finish to it. I think that was too much for her and I'm not sure I described it right before. She ordered four ounces at twenty eight bucks. Count it's so. You know her her deal was a hundred bucks, a hundred and over a hundred dollars right there. Now she ate maybe twenty five percent of that, because you need a lot of any yeah, she's stand in a rail r yeah. So then, so I had to eat that plus my Ribbi, Yep, plus the lobster Tail, plus probably the I think I had shrimp cocktail, and and then we had all those desserts. I was going to explode, but I didn't want it to end. Yeah, would you like better the Ribbi or the Wag Oo? The RIBBI, okay, yeah, I did not. I've tried wago before. I've got it and cooked it here and I'm not I'm not a hundred percent on. No, I think see, I'll take a rib bi or del Monico or porterhouse or t bone probably over wago myself. Yeah, which is weird because I like, you know, the the Nice Fatty bits in the steaks to but waggle can be a little over the time. Yeah, too much. Maybe I'm not cooking it right either, though. I need to I need to expand my parameters on that a little bit. I did see some Bison steaks. Yes, I'm the other day. You like those? Have you had them? I've got bizing burghers. Okay, I'm not a buy the thing before, though, I'm almost because that's stuff was twenty one bucks a pound and I'm almost afraid to buy that in case I take one bite and I can't do it. Yeah, bisons a little fattier than regular kyle. Is it okay? All right. So well, maybe that's why this podcast exist, for us to waste money on something we don't like. Yeah, well, do we'll give it a shot, which means you got to visit. I heartcom Jim semoncom and inside the rodgers reader that comes. We can afford to troits. There you go. That'll that. Yeah, got. So next week on grill this we're going to do clams, a tray of clams. Oh No, thank you. You know, I've been after you for that for the I know, and it's one of those things where it takes a little longer to prep that because you have to open fifty clams. Yeah, and they'll be, you know, they'll be ten for you and thirty four me. Now, wait a minute, forty for me. See, I'm not very good. I mess. I just teasing you, but basically. So next week we'll describe that whole thing and we will have a tray of clams casino here. You know me how many times you send me pitch to those I know and they're gone in the midstant. You know, the funny part of that is that I grew up with there's a local fish company here that was it's called pommers, okay, and and now they've evolved into a giant food service company. Yeah, grant, great place by the and when I was a little kid, my g grandparents and my parents would they knew the owner and they...

...had a cottage near our so they'd call him up and he bring down these twenty dozen bags, burlap bags and clams, all while caught stuff, you know, and and we would just gorge ourselves on those things. And as kids we learned to love that and I've tried to end my kids all love it and I tried to pass that all on. seafoods not everyone's deal, but I I love see for yeah it. Yeah, so what we're going to have next week is not farm raised clams either. We're going to have wild caught excellent, and you know, we'll talk, we'll teach the folks how to do that. It's funny because opening fifty clams takes a while, it does, and you have to open them and then we garner some with stuff which is top secret till next week. But you need a specialty knife for that, and the knife that I use shucking type thing. Yes, exactly. The knife I use is what my grandfather us back in the S. it's the same knife. That's awesome and I've revered and guarded it and kept it safe all these years and all the other cousins and my siblings and whatever all wanted it and I stole it. I got a question for you. Will there be baking involved? There is bank, there is Baker and and that's what you just people have sent me because I posted all the time, because I'm a food snap. Right, yeah, and and I put it out there and people send me all kinds of Oh, you should add this to it or you should add that to it. No, it's awesome the way it is. You felt the road. That don't ruin us, right, right, very funny man. You know, gonna have one work glass of the of the Jennie. Yeah, can I have some more Jenny? No disrespect to the one of California. But no, that's all right. California's different. They're different. Anyway, I might have a little more of this meat. I think I am too. Another question I had for you, Jim, as far as grilling goes. Now you have a gas grill too, and I also have a gas grill and we use a constant. Yep. Is there any time now? Usually use a great gas grow. I know we're running little on time. Real Rolls, gotta get out of here, but is there any time that you would use besides to save time? Is there any time you use a gas grill over like a charcoal or a pellet stove, over a wood burning type grill? Not on a other than to save time, but not on a piece of meat other than Burgers and hot dogs? Yeah, I agree. I use my gas grill constantly to all the time reheating. I'll use it on if I'm don't have a lot of time. I don't have time to get out the wood, to charcoal, to Pellet Crow. Yeah, I'll do a steak on it. But side dishes, I love to. I have this basket thing that you put veggies in and you at all up. Yeah, especially mushrooms. I use the sideburner on my have a to side burner, to burner, sideburner, and it's constantly gone with stuff, especially if I'm doing sausage, like I'll do sausage on the grill, Italian sausage, and over here on this side is regular sweet over here is the hot stuff and then on side burners peppers, onions and a stick of butter and a beer just cooking down at that's and you take those tweezers, write those those tongues, and you stick that in there and out comes all that stuff and you put it on your sauceage. Yeah, yeah, no, it's I agree, hungrier again, I'm a take a piece of meat. There you go. But yeah, no, I used the gas girl. I have small children and my small children like hot dogs and hamburgers a lot. So if I don't have a lot of time, you get it from school. You Got Thirty minutes cook something, you know, that's when I use it. But yeah, if I'm gonna Cook a good piece of meat, it's almost always a charcoal grillers. Now, let me ask you this. If you're cooking, you know, something fancy, like a really good steak or brisket, or, you know, roaster or whatever you're cooking on your grill, to the little girls like that. I mean, are they into it? They like steak, okay, they love steak. I did a steak another time to save some time because I was running late. It was getting late. I didn't even go outside. I cooked it in the cast iron. Okay, that's going viable way. Yeah, the little butter melted over it, throwing that, picking the spoon and throwing the you know, you know. Oh Yeah, my daughter, my six year old, could not get enough of that steak. Could not get enough of it and it's great. Well, I tell this real quick story. I know we're out of time, but my brother's son, who's a wonderful successful guy who lives in California, was an actor. Yep, Oh wop, a guy and he, you know, he works at some kind of high end and artist studio or whatever. Yeah, he was really funny because he would go, his thing was to go to the restaurant, when the whole family went there, in order the most...

...expensive thing, right, and and one time he ordered lobster and my brother said to me, sure you want lobster. You know, a lot of starts two thousand nine hundred and ninety ninety right, right. Lobster comes, he takes one bite of this as I can't eat this. So that's the scenario. Next time was crab legs, you know whatever. And the kids either like stuff or they don't. And and people say, yeah, I'm teaching my kid to like lobster. You're making a mistake. Yeah, YEP, no, I I made hot dogs for the girls that day. The stick was for me and my wife and my daughter just asked to taste it. You was try to taste yours. Daddy. I'm not sure it's I cut a small piece off and all of a sudden half my sticks. That was the right yeah, it's love. That's for her all right, Jim. Well, we are out of time. Man. I enjoyed the food. That peers with great where are we again? What can you find? Our podcast? You can find our podcast on ihearts and spotify and wherever else you get your podcast. Don't forget the salmon ranch cowboy cooking show on Youtube. Check that out, only thirty nine minutes and you'll laugh your head out and and you'll have some great food and a great plan to block cook some stuff at your house. Yep, absolutely all right. Well, this a beautiful day. Enjoy if you got a grill, grill. We'll see you next week on Grill Miss.

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