Grill This!
Grill This!

Episode · 1 year ago

Bacon Wrapped Tenderloin


Jim cooks a bacon wraped tenderloin, we sample a porter and a stout, and we talk the best ways to dive in to the craft beer world.

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, you're aprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. What's going on, everybody? It's another episode of Grill this and of course I am joined by the awesome, to magnificent, the man Jim Salmon. Hey, Jim, how are you today, Buddy Body, how are you doing? You See? Yeah, it's great. I'm hungry, I'm thirsty and we have a great show for you. I'm looking obviously looking forward to it. WHO's that voice that we heard doing our opening? That is of one of our best friends and also our radio partner on the Homey pair of clinic on news radio WAM and eighty. It's the Great John Welch. Hey, guys, how are you doing? Thanks for having me here. Well, this is great. The food smells delicious. I'm excited. I'm excited. Yeah, you know, it's very comfortable. I feel like I've been in the room with you, guys, you for for some reason. Now. Now, in the interest of full disclosure, here when we first met Mr Welch, and you know, he we're taking full credit from for bringing him from hot dogs and Hamburgs and a little team Brill to actually maybe growing a hunk a pineapple once in a while or whatever. You're right, we've, we've he now has a Louisiana lgee hundred wow, black label pellet grill. Wow, and I don't believe it's been assembled yet, though, has it? No, just just purchase. So I'm excited to get that together. But yes, I do, and you're right, I do owe you guys some credit for where my grilling skills have come there's no doubt about it. Now we we will take full credit for that. But you are now into steaks, Tomahawks, roasts and and there's almost nothing that you won't grill now, right. You know, you're right about that. And what was something I did the other day was I talked to you about a chuck steak, which is low on the spectrum, right, yeah, right, that my wife was going to use for a roast and I thought can I grill this? And I gambled and I tried something out and I grilled it. So I would never have done that before. I would have like not wanted to waste the meat or all. That's just for you know, a pot roast or whatever. So No, that was it was interesting to gamble and I got out I don't even know the name of the things. I got out, the thing with the spikes, you know, did your card. It's hard. It's it's a meat tender actually, absolutely correct. Yeah, so was it edible? It was compt it was. It was more than edible. Yeah, it was good, like it was not spectacular. It's not the steak I wanted. Yep, first time, not the steak I wanted. But yes, it was. It was a better than edible. It was good, and it was actually better than good because my kids ate it. So there's I don't yeah, so that was good. That's great. Well, congratulations for coming along in a grilling world and coming on to girl this to to horse around with us today. We were really, really appreciate that. Yeah, I'm always happy to see a jot and also, as Jim was saying, it is nice to see you develop. When I started seeing you put those Tomahawks takes on the grill and you are setting it to us, I was almost jealous. Yeah, I was jealous of myself at that. Yeah, Tomahawks require preparation and talking to it and really really getting into it. Yeah, because they're expensive. There their price. You don't want to mess those up right. Yeah, absolutely. Now, so today on girl this we're going to dive into a pork tenderloin. So we'll talk about that. Also going to cover cooking primary of three different ways. Couple ways in the kitchen, couple ways outside, okay, and so get into that a little bit. But First, Oh, yeah, it's beer time. You how we do it? How we start the showoff? We have to sample our first beer. So this time around I brought to stouts. Now for Mr Welchers is, if you don't know, he's not really a beer drinker. So to accomminate, Mr Welsh, what did I bring for you today? You brought me stuarts root beer. There you go, which is a craft root beer in this it is, yeah, which I'm excited to get into here. Yep, and we are drinking. What are we drinking? God, Jim, this is it's called small are porter from Sarin Nek brewery. Yes, and and Shara neck, one of my favorites. They make some great loggers and small porter I have not had before. It's six point two percent alcohol, which is, you know, that's just that's just above the normal five point percentage. Right, your your Standard Beers. So a beer like this, she could have a couple of them without worrying about things, right. And you know, don't don't blame it if it works out no morely for you. But the you know, five point O is as the regular budways. There's in that kind of think... getting a seven's, eights and tens, and now you're you're you're in a dangerous start, right, right. So, but this is right in the middle, where we want it. Yep, and this is brewed right out of you took in New York. So there's still a local brewery. Okay. So, and as I discussed on our probably the last view of our podcast, I try to try to stay locals, which they can, because I like to support the local breweries. You know, especially during this time, that is very, very important. Yes, we support local here on girl this without a doubt. Absolutely so, when we're going give a shot, I here we go here. It is folks. HMM, wow, wow, there's ten things that came at me here. Yeah, definitely got the small absolutely do. I've got both the Graham cracker and taste the grip. Yeah, how did they do that? I'm telling you, craft beer is a special thing because they can actually put the real ingredients and mix it in liquid. I didn't put it into a beer for you. So you could taste the Graham cracker. Yeah, you could taste the marshmallow and you got that chocolate in the back that you didn't Gosh, that is wonderful. That's a wonderful beer. So I JIM scale from one to ten. Would we look at that here? Well, I'd have to slide this in around an eight, I think. Yeah, yeah, and I can't find any negative on that. It's good. Well, not that I'm trying to find it, but the night instead of a ten. Okay, why? Why? And ate instead of a ten, because I'm not I don't know. Well, I'm saying this poorly, but I'm not a real sweetie yeah, type taste. I want my beer to have a certain beer taste to it. To write right, everyone's got a different flavor profile and and what they like about beers. For example, you had that Whitston Churchill Beer, which was a maple but I believe you put it up there too, but I can remember was a mine or ten or whatever that was. It was a ten and and you could taste the maple, but I wouldn't want it to overpower and it didn't, and it didn't. This. This is Graham cracker, chocolate and marshmallows, really, really good. Yeah, so it's truly like you're you're drinking as moore with alcohol on. Yeah, yeah, yeah, it gets exactly what it is rope. Now I wonder why they can't make that non alcoholic. You know they they can and will. I will start working on it too. There are craft breweries that make not not callic beer and they make the same kinds of beers. They make the porters, they make the sours, they make the stouts, to make all the things that you would get normal beer. So I've not tried one without the alcohol because, you know, why would I do that? But in the in the air and just a full disclosure. That's useless. Come on, yeah, that's not what this show is about. I get it. I have derailed us. That's all right, my apology. Now it's okay. If you want to taste those that they are. They are available and you can do that. So tell us about your about your root beer, which is still a beer and it's still crap. So we still stuck with the theme here. So yeah, so it's a it's a Stuart's root beer, and you can you can taste actually the cane sugar and it, believe or not, not just just not just just a typical sweet root beer, but there's you can taste it. It's like a deeper sugar coming through you. That's what all soda pop used to be, mm in the old days, until diabetes came on, diabetes took over the world, and now that's now it's a rarity and a treat when you have one. Yeah, and God knows, I'm a candidate for diabetes. So so, Jim, we're going to get into the food and we're going to switch our our our focus to that. Okay, I later on I'll talk to you about if you're a person who's not really experienced craft beer, or you have fears of not liking craft your or you don't want to spend the money because craft your does cost more, the difference. Yes, absolutely, there are ways that you can get into there that will not hurt your pockets so much and we'll discuss that la a little bit later on. Sounds good. But next, yes, on grill this, John Kipper, take for dicking this next part. Yeah, thank absolutely. Cooked a pork tenderloin. Okay, now, pork tenderloins are not much marble and, as we all know, marble and fat, as what you know, really renders down when you cook and really gives you that all. I love the steak, I love this prim arm, but with a pork tenderloiner is very little, if any, marbling in it and they're fairly small. So I took four of them and wrapped him with Bacon. A We are we've actually, I'm excited, already put two together and...

...wrap them and two together and wrap them. And prior to that, I marinated it in with a little bit of vinegar, Brown Sugar and maple certain and and then wrapped it with a bacon drills, lit some more Maple Syrup and brown sugar on top of that and then roasted it in the lgeous two hundred Louisiana Black Label, cooked it at about three hundred and twenty five until the internal temperature its stalled on on me around one hundred and forty. It was just hanging there. So I bumped it up a little bit. I took it up to like three hundred and seventy five and I brought it up because this girl has two probes. Also, I had two separate roasts, you know, two in each in each rap, and I brought it up to one hundred and sixty five and then I let it rest for about a half an hour. Okay, and this is what we have this morning to sample now as Jim opens us up. If you if you have missed, when Jim Talks about resting and the stall, that's on a previous episode of ruled this, which you can find on iheartcom Jim salmoncom and inside the margins radiocom or where we could your podcast smell. That's just it's unbelievable. I'm loving the way it's landing on my plate. Man, you know, I saw pictures of this when Jim was making it. That was again jealousy hit me. Yes, right, right, yeah, he sent pictures out of this and its Juicye that looks it's unbelieve. It's ridiculous and the smell is is amazing. Not Way to dive into it home, my goodness. So now when you wrap it with Bacon, you wrap it with Bacon. Obviously that has not been cooked yet. Correct. Correct. Yeah, and when you're when you're roasting it low and slow, sometimes you don't get the crisp and that's one of the reasons why at the stall when it stopped around one hundred and forty and it went a half an hour without going up a degree, then I bumped it up a little bit. About part of the bumping it up was so di can crisp up the bacon a little bit. Do you know what would cause it to stall? It's a combination of when the fat in the meat renders itself it's and melts, it actually cools the meat and it takes a while to work its way through the stall. Interesting, Yep, and that that does help create that juiciness that you have in the meat. But again it will flustrate you because you wonder why your temperature is not going on. See, I've never probe cooked ever. Yep, I I used to be like you, well, I think everyone, and now I'm like me and and I almost don't cook anything without a probe in there because the level of dumbness. I'm constantly worried about over cooking. Yeah, now the pork tenderling. You, my father always used to say you got a cook that you gotta Cook that right to nothing. Here you'll get tregonosis. Well, there hasn't been a case of trigonosis in the United States and a hundred years. But with pork, usually cook it right up to right up to temper. Yeah, there are some people that treat pork is the other pink meat, but I'm not one of those. Yeah, you know, having it a little pink does not you're not bad for you, but you're right. I usually try to get head mind done too. That's let's take a test on this part tender lane with what do you think of that Bacon? And you see the little slices of are less excited. Here we go, all right, OL man, MMM, MMM, boy, of we won the life's lottery here. That is times a little all run the yeah, that's a home run. This is what we do for a podcast. We eat any we drink. Yeah, to pinch myself. Yeah, this is so good it's ridiculous. Like a I love it. There's four pounds of Bacon on these four two pounds on each rap m and the Bacon really permeates into it. And if you notice, if you look at the end cut there, you'll see the smoke ring, MMM, and the smoke rings like quarter of an inch around and that stuff. That's the holy grail of that of that taste penetrating into the pork masta Bacon. So when you use a pellet grill, I used mesquite because I had it in the hopper from last week still when we when we cooked ribs. Oh Man, this is ridiculous. It is welts not stopped eating, by the way. Is Not talking a taste? The Maple in there? Yeah, right, from... the brow. That's one of the things, because I'm always critiquing everything that I cook. Right, and you know, my wife says we just leave it alone, it's perfect, don't worry about it, but I always want to analyze everything. Right, right, do you think there's too much maple on? No, absolutely, not. All Right, no, I love maple. Right. So people actually just listen to a seat. Huh, this is great, we're gonna we're going to Allie a little deeper. But so, as both you know, everything pork I love pretty much. I can set it over, how good. It's delicious. It's delicious. How long did this take you to cook it, prepping everything? Three and a half hours. It's not that bad. No, it isn't. It's not bad at all. It isn't. I didn't get home from work until to thirty yesterday afternoon and I put it on. I started heating it up immediately. Of course it's cold weather, so you had a little extra time to get the pal girl up and once I started hammering it it, it just started right off and you could smell it two houses down. It was great. So I just went to the center of it and went to the absolute center of the tender line and took just a piece of pork, no Bacon, nothing else. I can taste of maple and the garlic and the bacon in that centerpiece. Really yea, it goes all the way through. Some penetrated all the way through. It's incredible and I have so much fun prepping this because put it in the bag and and the fun part of marinages. You don't need a plan. No, you don't need a plan. You can go on by Marinage if you're that's your thing, and that's fine too. But I just start mixing stuff together. That's the bus. Would throw in a Ziplock let him sit there for only a couple hours because I was in a hurry, and the wrapping part took another hour, right, because I did it the night before. But it's just it was so much fun to make this, so obviously able to talk about the Bacon. Did you go with a thicker cut of Bacon it or it was your standard, you know, thin salted Bacon to get at any groceries? Normal, normal thin slice bacon. Partly economic, because I knew I was going to. I didn't plan on using four pounds of Bacon, but anybody that's ever done a bacon weave, Yep, I mean it looks like the carpet right. I mean there's so much bacon there, so I I use it. The thick stuff might have been might have been cool, right. This is still good. Bacon to me is Meat Candy. That's what I call it. I think thick bacon takes a little bit more to get a little bit of crispy. This, this bacon is crispy on the top and that's what what I was looking for. So anyway, HMM, this is really yeah, I can't get over. It's truly like eating a meat dessert exactly. Well, if that makes sense. Pork tender loins roasted this way need no gravy or anything on top of her, because a whole thing is just like right there. So I would make this again. I would make this. I have to say, Jim, this is another home run for you. Shucks, I could eat that. I could eat like a whole tender life. Well, I have a son in law, bobby, did a big dude right. Yeah, he bats clean up here at to Salmon ranch. There's nothing that's ever left over and it's just wonderful. So yeah, he'll, he'll dive through that like what's his name went through Georgia. So, so good. HMM. So so, John, now you know things that you can do. What you get your grill a stumbled? Yes, right, is a duck for you? Yes, it'd be great and and I can always reach out to you it, Jim salmondcom right. And Yeah, well, I thought you were going to say you can make it for me the next night and then I'll cook it on my grip. Right is that? I would prefer that kill me. So so pork tender loins are. They tend to be kind of a bland part of the poor and as you do something to him, everyone knows about the shoulder and those are that's usually the most popular cut of the pork, of pork when you actually are making it on the grill, would be the shoulder. So up in grill. This here coming in and I think we have it planned for April. Something is pulled pork and I'm going to do pulled pork four different ways, Dutch oven, charcoal, smoke or grill, pellet, grill and then one on the Rochestie. And it's so much fun because you cook them all day long and then you get a bunch of folks together and you pull it and you just sample them all. One of them I will do in the Dutch oven and I'm going to pour a whole jar of Halapino juice and cut up alipinias in there. Now you know, Jim, I am a pulled pork snap.

Okay, all right, so I'm up to help, I'm up to the challenge. Yeah, yeah, it's because once you going to Carolina and you have their pulled a quote unquote pulled pork, which is, by the way, much different and I'll tell you why. Besides the seasoning. They don't do pork shoulder, they do whole hog and they pull the whole thing apart, really the whole haul. Okay, so you you will have every you loves, a piece of RIB meat in there, some shoulder in there. All that's mixed up together and you get different the meat is. Some of the meats more tender, something is a little tougher because it's all a variety of different kind of eat. That sounds wonderful. It's and may say they smoke that hole hog like fifteen, twenty hours really, so it's yeah, well, maybe I ought to try that. Well, if we get a chance to go to Carolina for that that picnic AFESIL, yeah, you'll be able to try that. Well, maybe you'll have to invest in a whole hard barbecue grill of some sort. Well, I have it under good authority that the guys and gals that are running the dance incorporation which makes the Louisiana grills, are coming out with a whole hog cooker now. They had one previously which came in around what thirty five hundred dollars something like. So I went out last last year the end of last year and tried to find one. There wasn't one in the pipeline anywhere. So they say there's the new ones coming out sometime this year, this spring or early summer, and the price point will be around one thousand six hundred and seventeen hundred, which still hurts, but it's nowhere near three Thousan five hundred and almost that everyone right. Yeah, so more to coming at. If we could squeeze a hog into a grill, you and I won man one. So so for people out there who want to make this ten of woman that you're mean, which is delicious, and they don't have the Nice Pellet Grill, can it still be done on your standard grill? Sure, it can be done in a gas grill. You have to figure out how to do indirect heat. You can't have the flame coming right up at the bottom of the PAN or you burn it right. So you need to either put it up on a pizza stone or whatever you can. You can have two burners on the left running and have this over on the right and if you have a good thermometer you can still you want to cook it at between three hundred and three twenty five for several hours, you're right, right, and then you may have to bring it up to crisp the Bacon up. But yes, it can be cooked in a standard oven in a kitchen, which you know it's against the rule, but that it can be done and and you can do it in any other kind of when, kind of girl, as long as you can do in direct cooking. John. Would your kids eat this? Yes, I can't think of anybody. I know that. One of the cleared this whole plate. There's there's scrubs left. I'm looking for I'm looking for the serving Pan, hoping there's more. He knew better coming in now. Now, according to our beer pairing guide here, I don't think we have the right beer for our ten. Yeah, we're supposed to have hopy and bitter or fruity and sweet, which that's okay again, as I have a little sweet. Yeah, there there is a little sweeter. was. As I said, though, everyone everyone's tastes as unique, but that's that's kind of the guys that they give you on crap. Youercom as. That what goes best with what needs yeah, but who doesn't love chasing good barbecue with a good smares? Yeah, Oh, yeah, alutely, specially after a couple of these. I'm I just went back to this again and it's that's a good beer. It is. I'd give it a nine. I'll bump bump it up one. So also, just a full disclosure, the beer drop that I set you up with was delivered to my house. So I'll be bringing that to you on the next that's good. That's okay, as long as that why he's up here. We have it. So it's so funny. All right, so I want to jump into the Craft Beers. We're going to try another one. All right, let's just let's going to do that right now. Now, this is this is our favorite time of the show. John, you know now. You haven't been here. You're our first guest actually. Yeah, and gratulation. This is what the people tune in to grill this especially for standby. That's sound right. That sound right there. So this is another stout and this is made from one of my favorite craft brewers. I'm actually friends with the guys who work here. This is from three heads and it's called groove train. I should not still him. Start Sup Porter. It's called groove train porter. Okay, now, the name doesn't give us any indication of anything special other than a porter. I mean it. I don't mean that negatively. I mean it doesn't tell... that it's candied or smoored or whatever, but it's a porter and groove craine. I wonder what that means. Well, I can kind of explain. So this is a standard for this is not a fancy with with cool, interesting, you know, flavors to it. This is your standard porter. The reason why it's called groove strains because a lot of porters have a higher alcoholic content. This is only a five five. So this is kind of a you can chill out and have a few of these if you want to. This wouldn't this is wouldn't kill you. So if five is only point, five over your Standard Budweiser. Now there's a number on here that I don't understand. It says for one bus. What does that mean? Well, that I don't know that one. I don't know what that Matt. I Apologize. We're supposed to know the answer. I no, I'm sorry. I think I failed you on that way. Well, I can tell you it doesn't mean has matt removal a know that. Let's give this a try. All Right, here we go. Now that has your standard order. Flame. That's that's a really good beer right there. MMM, that is a you got a multi. It's rich, it's not overly thick. It's still kind of a you can't beer. Yeah, it's I like that beer. Yep, that's that's a good beer. Yep, I would this one. I would buy. So that is on the gym Salmon Scale. That's a good beer, if you yeah, I also like the artwork on this can. Yeah, and if I drank the whole thing I would done probably understand what the artwork says, but it's really great beer. If three heads, where? Where is three heads? Their downtown Rochter. Oh, Yep, I can't remember the street they're on, but they're the right downtown. They're their breweries amazing. They also they have live music there. They serve food. I when I graduated from College, by Graduation Party was at the three has a brewer. Really okay. We had a blast and those guys, those guys are fun. They played great music and their and their beer selections as amazing. Can You you know? It would help. Can you get us a tour? Absolutely love that and and maybe somebody explains all the pieces and parts and I would love to do the hops. I'll sure come. Yeah, okay, I sure can. That would be fun. Three heads has no relation, I'm sure, to three brothers. No, three heads. There are three different individuals that run the facility. Okay, and they were friends who worked in the Barrow Street. They were they were barb tenders and and you know, bar hops and whatever. But they all, as we discussed before, gotten to home brewing, as usually how craft brewers start getting an interested. They they garage. Yep, they get they get in the garage. They want to try their own stuff out to see how it works out, and they share what their friends and their friends like. Well, this is great, and then all of a sudden there's a brewery, which is great. Yep, I mean it's incredible that that's a mess. Is America as it's. It's exactly how it should be. Right. You start in your garage with a tag or whatever. You start without, don't even know, a fire, and you grow into get in one of the little what do you call the tanks, vessels that you had a vessel, Russell just now. You just keep rolling. Now, John, you were down in catskills or something. I was and down to hunter was a hunter mountain. I went down to Hunter Mountain and there was a little place there called Hunter Brewery and and we stopped in and ate. I was with my brother in law and our wives. And in addition to them making they had I don't know if there wasn't twenty, there wasn't any of their Rome craft bruise on tap. And I think they make a vessel of each one and they try it out to see how it goes or however, and some of them they had actually made. They were on their second vessel for the year. So that was pretty impressive. I'm I guess that's a lot of beer, right. So, but they also do barbecue and they smoke it right on site. That's right, amazing. Yes, so I was telling Jim, you know this, that'd be a perfect spot to take your podcast, because you've got both things. You're looking for this same under one roof. Ya. I mean, how great is that? That's awesome. Once the world opens up again. Oh Yeah, well, we're on it and and you're looking at a I don't know, ten acres. Oh, we're here with nothing on it. We're gonna do a Barbecue Champ Hall we're going to invite in ten cooking teams and guess who's going to be the judges. I think you would be great judges. What do you think? I think we would. Could I be in on that? She absolutely. Oh, that's wonderful. All right, so I'm going to shift gears. We're going to get to that. The craft beer that I was talking about. So, Jim, as you know, because you've purchased craft beer before,...

I have as well, and you've been the craft Er. Resent. Sure, craft beer, because it is, you know, handmade, you know, and it takes a while to do it. It's not made by an industrialized machines, tends to be a little bit more expensive than your industrial standard like Bludweiser's cores whatever. So yeah, you can go to the store, to your big box store, and you could buy a twelve pack of Budweiser for probably like ten or twelve dollars up, I assume, whereas some of the higher UN Good Quality Craft Beers, for like a four pack, which your pint size, glass pipe size cas usually will cost you between fifteen and twenty bucks, right, depending on the uniqueness of the flavor and whatever. Right. So if you're a person who's used to just buying your standard twelve packs of whatever you buy, and then you see that there's a good chance you're probably going to pass that by, right because, well, if cost is your deal and and that's you know, there's very little flexibility in the normal beers. Yeah, budwise or than you had bud budlight, like body light line and whatever. So there was a few that and they're coming along even on some of their try right there. But the Craft Beers are where the love goes. Yes, and okay, some of them are more alcohol. So if you're used to drinking one, that's five and maybe you're only going to and you have four five of those or whatever, you whatever you do right, maybe you're only going to have one of these craft beers or you're going to share it with people. But it's more fun to experience all those different tastes because when you go to the grocery store or you know wherever you get your craft beers, there's literally thousands now, yes, and and the goal is to try them on. Right. But if money is what's driving your deal, then there are some interesting craft beers that are lower or you can go directly to the craft beer place near you and get a growler. There you go. You know, you can get a growler for I don't know what, twenty bucks or something lesson that. And and and the problem with a growler is you just can't just have one and I put it back into refrigerator. You got to drink you pretty much, because there's gonna die off and within a twenty four super once you release all that, all the carbonation, everything from that, from the Growler, you pretty much have a time bomb right. So eventually it's going to be become flat and not be as good. That to be on US where. It has never been a problem either either with me, but I don't think it'd be a problem with anybody who's deal is the twelve pack of Budweiser either. That's probably the point. They probably rip through that growler pretty quick unless I don't like it right, and then then there's an issue. There's a so to the two best ways to get your feet wet, and craft beer number one. Most of the craft breweries who have seating areas where you can eat and drink do what's called flights. Now you know what a flight is, right. Several different rights. The flights are flats, are like little tiny beer glasses and they're usually like about five four or five s or something like that, on a wooden paddle or something. Yeah, right, yea, and you can have a sampling of four or five different beers. It'll cost you maybe ten dollars and and you're not breaking the bank and you're trying different beers. Right, so there's a good way to sample beers without breaking the bank and also finding out which ones you may or may not like. The problem with that scenario is, and I've tried it, I failed miserable. It's like I'll try one although, excuse me, because I have one of those. Yeah, Oh, wait a minute, try this. This was good too. Yeah, like that too. I've done the same thing. It's you just love them. Yeah, just love them to pieces, and those little glasses aren't enough. But I get the whole taste. Yeah, that's I'm just teasing. Yeah, because because obviously craft your taste different than industrialized beer. Is a there's a huge taste different. You make a great point, which I didn't even think about, is many times those craft beers are much higher alcohol volume. There are some that have fifteen, twenty percent. So if you used to a five and you're like, okay, I'm I have one of these craft beers. That one was your six pack. Yeah, you had to make careful right. Absolutely, and the same thing when you go to your favorite craft brewery. You sitting there, you have to pay attention to the YEP stuff. And you know I cannot, I will not lie to either you guys or there have been a time where I've been sitting down eating my meal, I've had a couple craft beers, thought everything was fine, you stand up and you realize you're it's not as fine as you thought it was. So and it takes more than an hour. Yeah, El run that all of a sudden, two pots of coffee later. The other the other way to do it, and this we may have to wait until the world opens back up. Are The craft beer festivals. Now, those are awesome because you pay a price, forty bucks to say, and...'s us like a three or four hour event and there's like fifteen, twenty, thirty different brewers underneath like this area, and they give you like these little glasses. You can walk around is sample whatever you want, whatever you want as long as you want to, and then you can find out in one day if the world of craft beer is what you want to be a part of, because you're walking around and you're trying this brewer and that brewer. That's one over here. So it's not just white. So if you go to if you go to a craft brewer and you get the flight, you're just you're trying the beers from that craft brewery, where as a festival you're trying a bunch of different breweries, a bunch of different kinds of their beer under one big event and you'r APP to find something that's extremely unique. Right when the Culinary Center in Canada go New York, was that that they there was one of those craft beer festivals there and we got a designated driver, by the way, always good idea to do that. Yes, and a buddy and I went down there and we spent three or four hours just going through and you found some of the most UN absolutely ciders to slue. Talked about a lot about ciders here on grilled this but we're going to get to that. Some of the most unique ciders, like a rhubarb yeah, and you know, things that you'd never think of and that's what makes it so fun. Yeah, so that. I'll tell you what my intro into craft beer many years ago, probably right when I got back from the navy. Roar bocks. You you're aware of rob they're right here in gates and or and they got a little location down on Rochester right right. They're one of the first. They're called their people referred to on the Roster as the Godfather's a craft beer because they're one of the first craft brewers in Rochester and I think they've been around twenty five years, something like that. They have and they also want together the very first craft beer festival in Rossia cus. It's called the flower cities. The Flower City brewers does and at the time, you know, I had if you know what Guinness is, and that was that was as far as that was going. Right. I would try Guinnis, which is, you know, it's overseas as I think by is Ireland, I believe, Irish y'resh absolutely, Dennis mythics. Yeah, the whole nine years. been there and and I'll tell you about that. I actually stood there on that. It's way up in the air and you're looking over dublind and and they're just pounded up Guinness. I Know Matt continued. That's fine, I want to hear that story. But you know, and I like I do like Kinness, I do like Guinness. I enjoyed it as beers as it's not a craft beer. It's been around for a while. It's a big name. But that was pretty much as far as I was going. And my friend, my friend, was already well into the craft beer world and he bought me a ticket to this craft beer festival and that's how I fell in love with craft beer. That festival itself I was there for. It was a two day festival. I won't e went one of the days and I went and tried like fifteen different beers, I think, and you know the little last you're not killing yourself, but you know, I did have a dozen in driver either way. Sure, and it was. It was a great time. They have you said. This is for me. I loved it and I was hooked every since. It's great. Before that, where you the Budweiser Guy? I was I drink Lebat. Yeah, that was my that was my beer. Yeah, Lebat blue all the time. Yep, that's a good beer. Yeah, and there's nothing I said. It's just nothing wrong with those beers. It's just industrialized beers is like grilling hamburgers and not dogs. Craft Beers are like putting your ribs and your briskets and your steaks and all that stuff on your on your grilly. You guys make it sound so fun. It is. It is. It's a lot of fun. So just to because we promised, I just want to cover because in a future show coming up here in about a month, we're going to do, actually do a primary and there's three or four different ways. I get asked all the time because we talked about it on our radio program Cook and crap, primary, bic, Christmas from eastern whatever. And what program is that again? The home we pair Clinic Radio Program News Radio, AM and eighty, Wham, eleven eightycom. There's a link from my website at Jim salmoncom. There might even be one from inside the MARGINSCOM also. So who're the whole of that show be myself and John Welch? Morning, sir, good morning as well. Just switched over special. It actually is morning. WHO's the producer that show? Be You, Matthew, and the t stands for a terrific I'm sorry. Jim Continues. All right, so you go out and and you you buy, say, a six or seven pound primary broast and you maybe you're going to feed, I don't know, five or six or eight people or whatever, and you're scared to death and maybe you haven't done it before. You the first time you did it didn't turn out right or whatever. Here's a full proof method. Okay. Now, if you have a probe, you stick a probe... the center and to me, rare in the center is about one hundred and twenty five. Okay, to some of the thermometer people rare is one thirty and thirty five and thirty five. But I I'm deathly afraid of overcooking and and I can always finish it off and Samaws you or I can stick a slice back in for somebody wants that cooked a little bit more, but whatever. So you take this, your preheat your Ovento five hundred degrees, five hundred right, and you take, I buy a tube tub of whipped butter, okay, and you soften it up in the microwave just a little bit so it's troullable, okay, and you trowel on butter, this butter on your primary all over the whole thing, put it in your pain and then hit it with coarse salt and fresh cracked pepper. You can put a little garlic to it if you want. You don't need anything else other than some really nice pepper and some really nice coarse salt and you don't have to worry about putting too much on there because it's just the outside of the meat. It's not going to be salty all the way through. Right, and you cook that primary ever roast for four minutes per pound at five hundred degrees and then you turn or in the oven off and you put a piece of tape on it so nobody in your family opens all right, and you let it sit there for two hours. Wow. So that's that's important to sitting part is and that fun part is being able to watch it on the probe on the thermometer, and what you're looking for is about one hundred and twenty five. If you like a little more, you can bring it up a little bit towards the end. If it's not warm enough, you can turn the oven back on a little bit to get it up to where you want it. But it is so perfectly tender in the middle. Now if you go out and invest for prime rib MM, which is kind of a like calling it a Zerax copy or, you know, a clean x or whatever the brand name is. But right prime, prime prime rib is thirty bucks a pop. It is choice, is what we mostly get, which is, you know, twelve to fifteen dollars a pound, depending on where you're getting it, and you can do bone in or or bone list. I think the bone adds to the taste of my primary. I think that of all meets. I think if you keep the bone in almost anything, it tastes better. I don't know why, that's just how I am to Ye people when I when I describe how I cook these Prim Ribs, and I've done this method twenty times and it's full proof, because the worst thing you could do to prime rib is overcooking right and and you go that's a horrible feeling, Yep, or if your girl catches fire like that, have me and you know that's really bad day. But it's a great way to cook your primary. I think this is great because I know people like myself, because if you've been grilling for a while, you're used to that low and slow method. So you got to take your mindset out of that low and slow married and because this is this is more headed, hard hit, hot headed fast and I let it's sit for a while. What it does the five hundred degrees? What it does to the outside? Is it kind of Vulcaniz isn't? And it and it gives us that Nice Barkie crussles you want, but you don't want it all the way through. You just want it on the surface. And when you dive into that, especially those end cuts, Gosh, is it? Oh Man, I haven't take another buy of this food. On it through. Yeah, there you go. I finished mind so fast. I don't understand. I have any life. Never seen you eat like that. That's that's that's amazing. Yeah, hammered right through it. Oh my gosh. So the weather here in western New York is not a bad day today. No, it's in almost fifty degrees, almost fifty, and so the snow's melting. I this time of year it's somewhat depressing sometimes because I can't get out on the outdoor kitchen and there's too much snow and and all the parties from Super Bowl and all that. Our Long Sun's gone and you know the next get togethers because of the virus will be who knows when. Yeah, yeah, but I can't wait to get things opened up and and spread it out, get the lawn furniture and play and you get ready for grilling. To who made that pit for you? John Welch, who? He's a he's a wonderful landscaper, but he's also a hardscape expert. And John, Oh, by the way, that's you, right rabbit. Okay, okay, she didn't know. And he built this beautiful, beautiful fire. It's amazing. It's amazing and I've had thirty foot fires in there now, New York state. Well, you're not supposed to have anything more in the three fadery more feet higher. Won't tell them you. Don't worry, you're fine. But it's a great time and a lot of good friends and and good times have been had around that firepit. John...

...welshcom, is that where the confinder? John Welscom, thanks for the plug and no problem. Try Try not to think that there's forty, fifty million people listening brill this. So, John, what's your favorite thing that you've cooked on? You've grilled so far, because now that you've you've progressed and you've tried more things. What's one of the things that you've enjoyed to cook most on the Grill? Okay, so I haven't gone like all. You've not all in you. I'm not in deep right, you know. I'm still testing the waters and still nervous about wrecking things. So, but the best thing I've probably cooked it, I think, was some nice, really good t bone steaks. They were spot on the inch and a half thick. came out perfect. I've gotten over time. I've learned to be a little lower and a little slower. Take them off a little quicker. Let him be, you know, little more rare in the middle, because they'll still cook a little bit more after they come off. So versus making sure that I get it done quick, you know, because it's different, you know, when I have kids and we're on the go and got to eat and get a quick everything, you know, sports and all that stuff. So I do understand how you can fall in love with it. Yeah, with these, with the romancing of the entire yeah process. I get it, especially if you have time or you have a day where you can start smoking something it, I don't know, five in the morning and or the night before, ready for lunch and next day. I mean, I get it, I understand. So I've gotten really good with steak, okay, really really good with steak, and I've gotten, believe it or not, good with vegetables. Yeah, and you know what? I think we mentioned before. You were talking about that. Yeah, well, one of my favorite things to even the girl, actually our vegetables. Yes, you love the you know that. Just if you're a person was who doesn't love vegetables you put on the grill. So it's a whole new dynamic. It's it's it's easy. It's a game changer, because I'm not a vegetable guy at all, but when I cook Zucchini or something like that and it just comes off and so good. Of It's one of the things that I love to cook on the grill are those little cabbages. What do you call those? Oh, the Brussel spur, Russel sprouts. Yeah, and everybody hates those things. Right, looks your groom and you grill them and you go, oh my gosh, hold, where has that been all my life? Right, I agree, and and all that kind of stuff is just one and now I want to ask you a question. How did you how do you doing your steaks. As far as the SEAR is concerned, I've experimented with what's called a reverse sear. Okay, we're cook it. I cook it up on the upper shelf to get it to where I want it, especially if it's a expensive Tomahawk. I'll have a probe in there and I'll bring it up to where I want it and then I'll crank that flame and give it a nice crisp on both sides. So you still have that sear rather than searing it first. Because according to the to the experts that I've listened to lately, keep it. The whole story always was if you see it first, you're keeping the juices in. Yep, that's things say. That's not true. So I you know where. What do you do? How do you do that? So I believe it or not, I'm not a searer. So I set my grill once I get my grill, it around three twenty five as where I have it, maybe because I have a thermometer on my grill, on my regular, you know, gas grill. I get that around three hundred and twenty five, after I've cleaned it all up, and I know I get it real hot, clean it up and take it down to three hundred and twenty five. Once it's there, then I put my stakes on it and I only flip them once and I don't open the grill at all like I know some people open and look and they're tossing it around and stuff. I just leave it on the one side for you know, six, seven minutes, whatever it is. I go flip it and the other four, five, six minutes, maybe a little longer, and I'm done. Yep, you're number one. Opening isn't known. A lot of people can't help themselves. Or flipping eighteen times also a no, no, right, people can't help themselves. Doing you can't help it. But you know, I'm gonna have to try that technique because I'm one of those old school grillers where you see it first right and then you and then you turn it down and you kind of let it you know. So I've never I've I've never heard of that technique. That's what it's and that's a really cool thing to try. But yeah, I like to see your crust on right and beginning. Well, let me ask you, what's the point of the sear then, if it's not to keep the juices in right. So we've eliminated that. What's the point of this year? It's all taste, absolutely, it's all. It's that. It's that you cut into that cowboy steak and it's just that outer taste, a little bit of crisp that you just love. It's flame Y, right, and also so the fat on the steak or the fat on pork or the fat on anything that you're cooking, when you make a crispy like almost a marshmallow of with the fat, because there's like a crust on the outside of the fat, but then it's a kind of soft. Yeah, boy, yeah, that's what that steering does too, is you make that like marshmallowy texture for the fat that's in there. So I will get that texture sometime, but not without the...

...sear. I mean I don't like let's. I'll never focused on Serriu. You might have got it by action. Yeah, right, yeah, just a mistake. But next time try maybe putting the steaks up on second level or some sure and bring them up to a certain temperature and then crank that flame and run them, you know, two or three minutes on either side and that'll give it that steakhouse crisp to it. You know, the funny thing that you say that too, is I do that sort of with ribs. Okay, all right, right, yeah, because I slow cooked ribs first and at the end I blaze him. I put the fire on the get that little crust on the outside. But you're making me hungry. I know their seconds mine can have money Gush. So you can also cook prime rib in a grill and our friends are grizzly make a rotisserie that fits over a fire pool and you can stick it in the ground and and you know, it's battery operated, or you can if you're out in the middle of nowhere, or you if you have an extension cord, you can plug it him and it takes your prime rib and it just turns us slowly over your fire. Now you have to have to know what you're doing really as let crank to heat. You have to have a nice beticles. You have to have an idea of what the temperature is is being cooked at. And I still whenever I cook a Prime Rib, I wrap it with butter. MMM, I wrap it with butter first and that just drifts into the end of the fire and it gives it just unique taste. On a Rotisserie, though. There's no way to do a probe that I know of. So you don't know what you don't know, and the worst thing to do is over cook it. So you have to test it. Well, meater makes that wireless pro that's one thing that I don't have that you have, right, so I'll really really text me off that you have that and I don't. So it's perfect for rotisseries. Yeah, but you can't stick the meter in there and have it turn around with a wood on the Rochisseri. Can you have why not? Have you tried that? No, no, because I don't Rotisserie. But but why couldn't you? Well, okay, all right, so they're there in lie some research for Brill this look right. Okay, all right, that's a good point. Those things are hundred dollars. They're well worth it. Right. It tells you right on your phone everything that's going on. Should I pin them down? I've even got there's there's even a setting. The way. He paid for that. There's even a set. There's even a setting on there that says your meat is better than Jim Salmon. That's horrible. That's well, that's it. And it's fun, though, if you're out, no matter what you're cooking. We used to do pig rows here because we raised pigs here. I think we talked about that before. And there's no better taste in food on the planet and pig roast right there on the fire, some apple wood and whatever, low and slow for hours and hours and hours and and but you can. You can cook anything on the rope t history. Now that just before I forget this thought, that Louisiana One thswo hundred grill that you had, but label that you haven't put together yet right has two things. It has two probes. That's great. So and I use both probes and mine, yours isn't put together yet, which I'm not quite sure why, but I got I got two feet of snow on my deck. Well, don't you do plowly? I don't do show and you could. There's an indirect setting and a direct setting, so you can actually cook with whatever Palette you have. I have mesquite in mine right now. You could do a mesquite steak on an indirect or a direct a flame on your pellet grill to so that's not amazing. Now would is indirect a good way to cook things like, you know, simple things, hot dogs, hamburgers, small steaks. No, usually that's direct heat. Yeah, I will say for a hot dog, probably mad. I wouldn't do that. So when do you switch over to indirect? When you're doing a low and slow, when you're doing a roast or ribs or something that you want low temperature, direct heat means it's pounding it right to it. You know that. I don't fast. Yeah, the hot dogs going to get to crispy. Little look to it. Now if you're going to smoke a sausage or cook a slow Cook Sausage, if you want, you know, nice and juicy, that's going to cook all day in direct hit work fine for that. But like for a hot dog, we get the kids over there, you're throwing a party. You know you probably don't want to do but a one inch teabow and you could go either way. You could go yeah, you could go either way. Most of that one, it's tea boone, would most likely be direct heat. Okay. Yeah, and and with this pellet growl, it's so easy to switch back and forth. So maybe you want to do a reverse hear on it.

So you're doing loan sloane to your middle temperature got up to maybe one hundred and twenty or something, and then you open it back up and let that heat fly out of there and you will see it on both sides and you went. That's just you're going to experience a whole new culinary art with that pellet grow. Yeah, I'm looking forward to it. I'M gonna have to come back on the show, obviously, absolutely. And I have to tell you, though, and we talked about this frequently, you're going to fail. Yeah, sure, and and so we don't want you to get discouraged, because when you fail, you learn and and you get better than weak. It did it, we could and you get better, and that's what that's like. The biggest thing I've grown in this whole time, really in the last year, is not being afraid to fail. Yep, you know, it's expensive to fail, but but I'm not afraid of it. Yeah, you know, every once in a while you lose something. That's fine, it's going to all right. So we are running on a time so before we we get out of here, let's do the websites for everybody one more time. So, Mr Welsh, thank you, by the way, for doing our Incho and what do you do when we're there? Where can people find you? Yeah, we're a landscape company and we're in Rochester, New York area, local and John welchcom is our website. Nine forty, forty, eighty eight for you know, local people. But we're big in the landscaping industry and the hardscaping industry and then the maintenance industry for maintaining outdoor of homes and businesses. And obviously Mr Salmons a home inspector. So you can learn about that also at Jim sammoncom. Yeah, Jim salmoncom. There's a contact section there. So if you have a suggestion on something maybe you'd like to hear about on grill this or whatever, you more than welcome to reach out to me anytime. Again, the website, Jim salmoncom. There's a contact section there. And will we have lots and lots of shows planned for you. So you're going to be hearing about some wonderful food in the next few months. Yep. And also, don't forget, we are on my heart I heartcom. You'll find us there. You can find us on my site at inside the Margats Radiocom and you could find us wherever you get your podcast. John Welch. Jim Salmon thinks there's so much had a great time on the finish this food and beer. This has been girl this we're out here. How Fun was that? That's fun. Huh? That's a rap. Well,.

In-Stream Audio Search


Search across all episodes within this podcast

Episodes (66)