Grill This!
Grill This!

Episode 65 · 3 months ago

The Quest For The Perfect Pumpkin Beer

ABOUT THIS EPISODE

If you listened to previous episodes of Grill This, you know that Jim and Matt aren't the biggest fans of pumpkin beers. They have been searching to find one they like. Will the one that Matt brings this week be the one? And, Jim serves up one of his favorite sandwiches. Found out what it is.. on this episode of Grill This!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, your aprons, and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Well you know the drill. I mean from stuffed peppers to fried green tomatoes, halibut stuffed with wild mushrooms. Here that voice, you know him, you love him, Mr Darth Vader, Matthew T. Wilson, and the T stands for tremendously hunt. I'm always Jim Salmon here, Welcome to grill this. I did a little bit of prep today. I mean we have a few things to talk about. Thank you very much prep this so just um, you know, give a shout out to our answers uh Sena Sea Sena Sea Seafoods LLLC say, what a wonderful place they send uh fresh uh frozen packed in dry ice fish and and and crabbing a bunch of other style all around the country. And this Copper River uh Alaska, Copper River cohoe is unknown delicious. I think I told you not that long ago. I put it in the smoker and made my own little cream sauce for it. Some of the best fish I've ever had in my life. It's it's rich red orange color. Its skin on which is cool because you uh pin bones are out right mild butter flavor, flavor, firm texture, good source of healthy Omega three which we don't care anything about, but as wild and sustainable caught in Alaska by rich Wheeler. And and you know, Sina Wheeler run this wonderful company, and you got to check it out, folks, seriously, go to sena c dot com. That's s e n A s e A dot com. You can order to have it sent right to your house. It's barely priced. It's just wonderful. Some of the best fish I've had. You did a thing too where you cooked. You did it twice. Here you did the fish the first time, the way it came up, the instructions, which was outstanding. This potato encrusted seven that you made, and then you did it again with that, with that with the sweet potato, right, and that was my wife's favorite, uh potato and sweet pot so she just gobbled it. Dot and she loves the fish. So you can't beat this, folks, Go to sna C dot com. That's s C n A s e A dot com. Order up some food, have a ship right here and then send us some email at uh Grillers podcast dot comast too. And and of course when you're out on that grill cooking it, you need one of these Tipsy Lights best lights around, Tipsy Light Company, the l l C, the love Azetta family, they uh Tricia and her husband. They ship this stuff around the world. Is available anywhere. You can read all about it at Tipsy lights dot com. These little lights are l E ed lights with a replaceable battery. I use them in the grill, I use them on my hat probably and ender. Now this is this is a dumb reason to use see I grant you. But in my barn, I have all these uh mouse traps right, there's like twenty of them out there right because mice love that place and so and you can't see in the corners. So I get out my little Tipsy light. Boom, there's some mouse. So check this out, folks, Tipsy Lights, that's tips T I P S E E Lights dot com or something like that. You'll get to it. So thanks for the Live Azetta folks for trusting us to represent their products here on grill List. K State Craft Bruises, So come on, it's a it's a win. It's a win right there. Now, Matt and I are going to Syracuse on the nineteenth of November and that famous theater in Syracuse that we're going. Yeah, it's gonna be awesome for New York State Craft brew a festival. They'll be there's usually craft brewers and we go through there like I mean, yeah, we have so much fun. Yeah, and like you said you mentioned before, it's we're all it's post COVID style at the Proof Festival. So it's it's all open all everyone's just there. It's drink what you want, what you want, and have fun. It's a good time. You show up with a mask, I'll put you in prison. I'm just I'm just kidding. Thank New York Drink New York gets your tickets New York craft Beer dot com. Uh check it out, get your tickets and uh and Matt and I will be there. Come on up and say hi and just tell us how much you love grill This mean what're on the podcast? So? Um,...

I have a couple of things today that before we get into our first drink um some stuffed peppers. I want to go over a recipe for the best fried green tomatoes I cleared. I cleared nine of the garden, yanked it all out and whatever. It's beautiful day today. But yeah, absolutely and uh Rhoda Tilde. I'm all set for next year except for one row tomato plants is still about. It's gotta be a hundred and fifty green tomatoes. And we haven't had we had a couple of almost frosts here, you know, a little bit couple days, but um, they're still they're great. I'm gonna give them as much time as I can before the end. And I am cooking fried green tomatoes twenty different ways and they're so good. I love fried green tomatoes. So and then we're going to talk about pork ribs, what I call the mop methods pork ribs. So more to come in that. Plus I have a couple of fish recipes excellent, absolutely, and I have I think I have like four of those left, uh in the freezer there and you know, I'm I'm you know that freezer doesn't have any crab in it. Yeah, that's very sad. We love crab here. So inh in honor of me being so depressed about no crab here in the ranch freezers? What are we drinking? Because you should? Hey, this is America, and you can't even you can't even walk out the door without being depressed. Wheel So yeah, so I have a member, stop it, I apologize. I won't go here. So we do have a few beers today. Let me pull up the first one that's still funny. So Last Grills episode I, you know, in a horrible treatment of Mr Wilson, I happen to mention in my pillow, guy didn't go over. You had me cracking out the to that I could not stop laughing. It was pretty funny. Now what do you have there? All right? So you know you and I both are on the same quest when it comes to pumpkin flavorite beer. So, if you have not listened to this Pocket podcast before, Jim and I aren't relatively the biggest fans of pumpkin spice beer. And we've tried a bunch, and how many have you? Like? Jim pretty much? None? Well, you know, I mean they're institutional pumpkin beer. What you expect tasted okay, a little bit of pumpkin that's it, right. The can is aimed at me and all I see right now is nine point zero percent number one. Very good. I knew you should get the day aftermorrow. Matthew continues, Yes, so this is called Big Mother Pumpkin. Did you leave out a word from it's left out a word. It's from Blue Point Brewing Company. Where's that? I think Brew Point's actually located, uh in New York. It's in It's correct, but choke but chog New York. I don't. I don't know exactly where that is. Is there zip there? But any chance or no? No? Just p A T H O g u E. Yeah, we'll put research and development will so it is an Imperial pumpkin ale with spices and other natural favor and as Jim mentioned before, this is a big boy nine point Oh it's no game series. Ye go home or stay there the other way around. Let's stay there or stay there? Right, So we're gonna start off pretty happy that we'll kind of chill out after this. I'll be able to tell by the snap of the thing. Here we go, possibilities smell anything smells like the other ones that we've had. Well, we'll see what the taste is well, it's it's a little darker, I think though a little bit. Yeah, this one you can see through. Yeah, it almost has the same color as like an october fest. Uh yeah, well I smell the what is that the spice of the nutmeg or whatever? Cinnamon? There's like nutmegan centamon. The second what's that little thing that looks like a thorn cloves? Yeah it doesn't, it does, does. It's a sick thing? Right. Well, that's heavy on the spicy, very heavy on the spice. Do you get the main point? Oh yeah, a little bit, a little bit. I think the spice kind of cuts into it. But you do, you do get it? Yeah, all right, go ahead give me your thoughts. Well it's all right. I mean, you know, one of the things in life that you and I bonded with right away when we first met each other was we'll try and we will. That's true. I mean, right down to eat we had them. We almost did. I couldn't find any out in the air, but we would try it just about anything. And this, you know, I mean this is real heavy on the spicemister. Yeah, you know when you eat like ham...

...and they stick those little clothes in the Hams just like that. Really, but you have to give it. You have to give it a little chance because sometimes the second and third try at it, it gets a little smooth, a little smoother different because it hits your palette initially, you know, and then after after a bit, you try it out a little bit. So it's still it's still very heavy on that clove though. That's that comes through hard. It's been stabbed by it. It's not it's drinkable, yeah it's not. I mean it's interesting beer, but would you buy it? Probably not? I uh no, I like to be given stuff like that. The problem with this what we're looking for may not even exist. I don't think it does a pumpkin pie beer. It can. I'm almost for certain it can be. Just someone's got to do it. All the stuff that we've had that they can make it. You know. I had this friend of mine call me a couple of weeks ago and she said, um, I want to go into business with you, all right, And I said, okay, what do you want? I mean, you're obviously buying it. I'll help you, right. I have a way of getting a word out. And she's coming up with all kinds of stuff, a winery or what. Maybe we'd get her to buy us a brewery, Matt, the girl, the girl, this brewery I'd be in and when then we would we would research that and try to make that happen. Welch has been trying to get me into that forever. He's coming up with all these places. John Wild's folks of course, the Mr. Big Radio Voice, guy that Open Scraps who also I believe trying to forget about that years or so. Man, I can't believe how the time flew though, Matt, you know, and um up on Wham eleven eight dot com an i heeart station is wait wait wait do we work for Yes we do? Wow, Yeah, it's not work. They told you to say that. Yes. Uh. Up on there is this hundred year whamiversary podcasts uh and I just you know they've interviewed all these world famous super yeah, I mean real legends that started out at Wham and some of them left and came back to Wham and whatever like you right, I've been there along time you have. Man, I'm not a legend. I'm come on, everyone knows who you are. That is true. That is true. I probably have caused more headaches for management. But you're still there. Yeah, but obviously you do a good job there. I want you kill me. So, um, you know this is a drinkable beer. And I wouldn't. I would not. And I took one of my fruit flavored wines once out to the Young's uh winery out there and yes where we've had these uh smoker dinners where you've stabbed us in the back by not coming the next week. But so we go out there and we smoked cigars, we have a fine meal, We try all kinds of great stuff, and we solve the problems of the world. And um no, I won't do it too. But um so I bring out a fruit wine that I make here every time. By the way, speaking of that, I just sampled some of the one you're making. Its delicious and I'm not blowing smoke. It really is delicious. I bring one and this there's this world. One of the guys in our group there is a world class judge of fruit wines. That's his deal. And he said, if I didn't pour it out, it's drinkable. And he's never poured out one of my right now, other people have poured them out but you know, especially that oh gosh, what was that? Not the dan line one, but that was rough on human beings. Well, I had the ruebar board. My wife likes that kind of stuff though, so she was a fan, if you remember, I think I told you yeah, I think, yeah, she was. She was a fan of that one. She likes that. She likes the sangrea that you do. She loves that stuff. We we sit there and we smoked cigars, and we solved the problems of the world. We drink the finest wines and beers in the world. We have a world class barbecue catered deal. And we talked about the fact that you're not there, you don't and how it is how much everybody says, where's Matt Wilson, where's Matt One? Not true? I have I done shaming you. Yeah, well we've known each other long, so you...

...know I don't hate you. I know you don't. Other people would have me tried and convicted. Um, I've tried like five recipe recipes of fried green tomatoes and do you like them crispy? I like them crispy, and I like them. I've tried them a quarter of an inch stick. I've tried them an eighth the minuach stick and I've tried them, uh potato chip. Potato chip ones are the best because everybody loves the bread and part of it, the tomato has a bitter. It's really good that four large green tomatoes, two eggs, half a cup of milk, a couple of a purpose flour, half a cup of corn meal, half a cup of bread crumbs, too teaspoon course kosher salt, one quarter teaspoon of ground pepper, and one quart of vegetable oil for frying. So you whisk the eggs and milk together in a medium bowl, and you scoop the flour uh into a plate. Basically it's easier on a plate than it is a bowl. And you mix corn meal, bread crumbs and salt and pepper on another plate, and then you're taken. You dip the tomatoes in the flour to call to coat them. Then you dip the tomatoes and milk and egg mixture, and then over to the bread crumbs to completely coat, and then you The key to this whole thing is making sure the oil is hot enough. Gotta be three right, that makes sense, And you don't want the tomatoes touching each other. So I do them maybe ten at a time in a big cast iron pan. They are awesome. This is the best recipe. Now you can experiment with different thicknesses. Um, and you know real sharp knife. I actually have an official, um, what would you call it? An official tomato knife. Okay, it's a small blade, serrated thing, and it's so great you have one of those. I have an assortment of like like professional knives. My mom has been buying me them like every year for Christmas. Now I have a whole arsenal of like nives. I've cut myself a few times actually now, but yeah, I think I do. But no, I have some really great nice what's your blood type? It's it's be positive. Oh that makes you? Uh, that makes you unique, doesn't it? It does? Yeah? Well I know if I ever need bud. So anyway, these things I've got, I can't make them enough. Everybody eats them, they're gone. They're like delicious little bitter pickle chips almost when they come out kind of when you get them and you cook them a quarter of an inch thick, they're they're still kind of flopping around one even when they're done right. So the thinner. You make them, they're frounch wonderful, appetizer, wonderful. The problem is there's a process and it takes a while. So it's not something I don't know. I suppose if you layered uh some paper towel in a in a pan, you could do a bunch and keep warm, take them to a party. But it's tough if you gotta do them right now. Those kind of things like like like pickles and like tomatoes have a lot of moisture in them, so you're right when you have to eat him. When the first dunk, and that's when they got that Christmas. If you let them sit, they kind of start that the moisterious to inside those pickles and start sagging them up. Speaking of which, you know Eli Fish right, Oh, absolutely love that place. Have you had their fried pickles before? They're really good. They're excellent. Um. I like fried anything, and fried pickles are a unique taste and I run into people all the time. I don't like that or whatever. You just don't give it a chance, you know, um, anything from fried oreoles right on through the pickle deal. It's fine with me. We have these. I think we talked about this before. But once a year we have these what we call fryathon here at the at the Ranch, and I had not gotten for that one. You will got up a turkey friar with with a five gallon bucket of a panut oil and everybody, everybody brings something different to fry, and we fry everything everything you could possibly think of. And some of the stuff like the fried oreos, the fried uh Snickers bars, the all that's ahead. But then you get into the to the French fries and the bread of this and bread of Dad, and it's just awesome. There's so much fun. Yeah, you would bring lobster or crab, oysters. Oysters. Oysters are wonderful. I went to oh gosh, Brennan's of New Orleans. We've talked about that. We have and uh a long story and I've already told it grill less about the credit card. Yes,...

...it was really funny and part of what the deal was they invited us to come back for breakfast. So Diana and I went there for breakfast when I was down there testifying in a court thing, and I had oysters Benedict, Oh my god, that sounds It was these fried lightly fried on on this that it was insane, insane. I said, pinch me, somebody, I'm in heaven, right, And I tried to make I tried to make it a couple of times with ground up rich crackers and whatever, because I think that's what kind of what they used for bread, carma or whatever. And it came out okay, but it wasn't you know, you got to spend time making it happen. So I had last time I was in New Orleans. It's been a little bit, maybe like seven years ago. Um, I had a fried oyster pull boy. It was like it was one of the best sandwiches. Bad. It's so insane. And they put like this creole spicy Cajun sauce on top of it. Don't you love that? Man? Now, speaking of Cajun, you would have loved this. This week, Um, some friends of ours. Um, I'm helping a friend of mine. Uh, I'm building him a canopy over his deck. Awesome. He's been through all these little white metal frames and the wind just so. I've been on him for ten years. Why don't you let me build you this? What's it gonna cost? I don't know, well, maybe five six hundred bucks. Ten years ago. Now it's but finally he goes this year, okay, go ahead and build it, and I go, okay, the busiest time of the year. I'm now sixty eight, right, so so I've been working on that. Why did I bring that up? I don't remember. Oh yeah, uh no, I don't remember her. I'm sorry, it's gone. I might think of it. Grills Podcast We Live and Breathe and Love that hard Spotify Apple. I heard I bounced, I bounce, I hear. Of course, you man, don't bow to anybody. You know. It's a good point. Do not bow. So it's no, that's a good point. So I have a question for you, and I'm gonna I'm gonna get a beer while you answer this question. Okay, we talk a lot, obviously, this is a this is a grilling and crap your podcast. We talk a lot about grilling and smoking and all that stuff. I know you are a sandwich guy like I am. Also, I want you to think, what's the best sandwich that you've ever had? Okay, this is an absolute bizarre question that you asked me, because what you're going to get today, which you don't know about yet. Seriously, and folks, he does not have no idea what you're going to get today for our culinary delight, all right, is my favorite sandwich on this planet. Look at that, and I don't want to even tell you about it. That's fair, because you know, if we're going to have it, we can this, wee can. We can divulge into that when we can, when we get to it. This time of year, I switch over a little bit, a little bit from the brist get the ribs, the roasts and stuff and stuff we love, which over it a little bit more comfort stuff on the ground. But it gets colder, it makes sense, something warms your soul a little bit. And I will tell you one. I'll give you a hint. It does contain bacon. Well, I love that already because I love bacon. And I'm sorry, by the way, speaking of that. I got way too busy yesterday because yesterday I had the day off because I did this iding on Sunday, so I just took it yesterday after to make sure I wasn't, you know, exhausted, right exactly. So I was gonna wake up and I was going to, I swear to you, I was going to smoke a pork belly and bring it today. Oh my god, And what happened? It got too busy. Life gets life should never get in the way of a pork You're right, what's wrong with you? I know I felt I felt bad about it too, as Carriet Man she goes, I thought, you can do that pork bellion and bring it to Jim and surprise, I'm like, I was, I was. I didn't buy it in time. And I've never done one, really never. And and I think you're knock out of the park. I have studied it, I've watched some YouTube's, I've read some articles, I've watched you uh and and I'm I think I'm ready. But there's no way you're not gonna You would love that you knocked briskets out of the park. So cooking pork bell and I'm being serious, is very similar to cooking brisket. It's just it's a it's a little bit less time,...

...okay, all right, right, So and that's why I do park because I don't want to spend twenty four hours like doing a brisket park bell You can cut that down to like, you know, ten, So no, I get that, um, well you know more to come on that, but um pork belly is expensive. It is. It is. I'm not gonna lie to you. It is. It is um. But it's it's all about living life at the fullest. Now, you know, you never know, you never know how long you're going to be here and whatever I mean, it's I don't want to get it. That's the truth, the truth. So enjoying a park belt get on. It's it's a fatty piece of meat, because that's literally it's like a giant piece of bacon what you're eating, but you're slow cooking it. So it's like this. It's the kind of bigon that you put in your mouth that we just melt in your mouth. It's very and my park belloy usually comes up pretty good. I don't even do that bad with them. I know your kids love it. They love it? Now or any of the two girls are how old are they? Know? Six and seven? Okay, but you have a eighteen year older she's ninety. Now are any of them interested in participating with you when you cook it? Or are we not quite to that? You know? So I'm in a similar situation that you are, except for except for your son in law who I know who loves a cooking, right, but no one else really wants to my wife. If you remember, for a very small period of time, she was making some of these cool things, remember that. Yeah, it was a very small it was a very short you know, you know my wife because she's but it's very short lived because she doesn't enjoy cooking. You would have a passion about it. She doesn't work. It's work right, right forgive. So yeah, it's been, it's been back coming here. But yes, they love eating it. They just making it. You might have to work on that, alright. So I got this from resurgence. I got a little water here. It's only a the board who cares, right, So you know we love resurgence. They make some great beer. Yeah, this is a fruit sour f form resurgence. Alright. So it's light. It's a four point two, so we're going from a nine point oh to a four point to that'll balance out around five and a half. Right now, I'm trying to see if they actually it's called berry, very bad berry, right, berry, Bedrina? What the heck is Bedre? There? It is a D R I N A T H. Somebody's names. Yeah, and it doesn't even really say what's in it just has fruited sour, but I'm assuming there's burying it. Well first of all, uh, I mean, go ahead and crack that. But we're kind of source of sours, obviously, certainly are, and so you know we're just in case because Resus has made some thick ones. Yeah, okay, well we'll see what we got. Yeah, solid, So let's let's see what we got here there. All right, it's pouring out and it's looking like semi semi thick strawberry juice. There you go. Alright, so it's like almost like a dark grapefruit juice, but not it doesn't have the ruby too much, so what it is you can't see through it, so it is definitely. Yeah, what's smell like? It smells like a sour berry. Oh yeah, yeah, here's the pursuit of ours. There you go, and pumpkin and pumpkin. That's a pretty that is definitely sour. Well, I mean we like that. That's that's pretty good. Though. I was gonna say it's sour, but I don't hate it. Yeah, I like it. I like it. It's definitely it's puckery a little bit, not not really puckery, but puckery. Do you like sweet tarts? I do. I love SweeTarts. Careful, there's a lot of fun all those, but sweet tarts are That's why it reminds me of you know that. But it's more, it's a little sweeter. I don't know, it's weird. So this is how I feel. And see if you agree. When you when it first hit your tongue, you get the sweet, and then when you swallow the sweet's gone, you get the sour. Yeah, okay, go along with that. That that makes sense? Yeah, yeah, interesting, Yeah, I would I would buy this. Actually, this is not that bad like this one. Yeah. Like I said, they do a good job and they make a nice variety of different beers. How much was this one? Do you remember? This is not quite like Mortalitis price rage. I think this is like maybe eighteen or nineteen hours for a four pack. The the Holy Grail price is fourteen to...

...sixteen. That's the craft beer, you know, most people are buying it in the right that's where that's where the average craft beer kind of lies. That fifteen dollar a four pack run there's still you know, I mean that's mean again if you if you that's what I'm saying if you're looking at like when you buy a twelve pack of bud and it costs for a twelve pack, so buying a four pack for fifteen sometimes you're like, what am I doing? But, like we've discussed many times, just like our Jim salmon or seven ronch Shery bourbon barbecue sauce, it's it's craft. It's craft, it's it's scratch made, so you can it's a different flavor profile that's different these so you're paying for quality. Well, quality is good without a doubt. Um. However, sometimes when you buy beers in quantity, where you're buying a twelve pack or a case or an eighteen pack whatever, you're stuck with whatever you have for a while, well twenty minutes or so. Well, yeah, unless you're one of us, that's you know, that's not canoon. But I like this beer though I think you know what you said earlier. How the more you sip it, sometimes I guess this is how this is how it works. I agree now this past week. Of course, if you're listening to this in California, you won't care about this. But uh, there's this restaurant around here. It's called the red Os your landmark, one of my favorite places. I know, you know that's closer to you than it is to literally seven five minutes down the road. For me. Um, I had become sick of cooking for a while, working hard whatever. So I called my wife and I said, do you mind if I take you out to dinner? All right, this is how the conversation went. So I called the red Ocere and I got us reservations for six o'clock or what and they're all and you know, are busy, right, They're always busy. So then I went back to the office where she is, you know, running the office, and I said, um, I've got you reservations for six o'clock for us to go to dinner. And she goes, you mean for you? Wow? You know she realizes that I am in a withdrawal thing on Prime Rib because the restaurant I represented Tillman's Village and closed at the First Sea. And I used to you know, we used to go there once a month and I'd have great Prime Rib. Whatever can you say it for me? Come on doing? Come on you okay, come on, I don't know what you mean about the beverage there. Oh you mean the martinis as cold as cold as glacial runoff. That was one of my favorite commercials. Oh it was too funny. But anyway, we're looking for another restaurant to represent. Obviously, um if you'll come on, if you make that happen, we're already good friends. But so we UM I had the Queen cut primary with a four ounced lobster tail god god one h yeah, and Diane had checking because she loves that. We had you know, I had him make me a UM vodka martini on the rocks, dirty, lots of olive juice. This is a good dinner. Did you have horse race on your primary? Absolutely? And it was. It was wonderful. I really enjoyed. Um they do. They do a good job, a great job there. The ambiance was great, our server was awesome. Man reds are landmarks. Yeah, I love that place. More to come after the negotiations, listen, make that work out stop. So um I went out to the garden this week and like I said, I got it everything with one exception. There's a row of like four or five tomato plants that still have stuff on there. So everything else has been done. But before I um uh tore all the plants out and wrote it tail and got it ready for spring. I did another last harvest on Hungarian peppers and canines. By the way, those Hungarian peppers, I've loved them, and I've done them so many different ways already. I put them in like some we made a roast, but like a pot rolls like in the crock pot, and I used the Hungarian peppers that kind of spiced up a little bit. That was great. You know, I've stuffed up like four times already, I did. I did it. Why, it's kind of hold them all. I love those things. They're so good. Well, there's a bag for you here. So I got the rest of them out and I took the big one. I put maybe half a dozen big ones.

That's what I was going to tell you about, my buddy, right when your mind gets old, you know, like like guiding your shot. So so anyway, you cut these things in half, I mean right down the stem, right half. You make two boats each one. You take the webs out in the sea. And this time I stuffed it with cream cheese um, extra extra sharp cheddar shredded um um. What we call those little uh green onion things. They're all dry no shibes, and I mixed that all up and then I put I put a little butter in the bottom of each one, and I load them with this cream cheese mixture. And then I pushed into each one these little wieners right, and then I laid a strip of bacon across the top, put some uh toothpicks down in there, uh parmesan cheese on top of that, salt and pepper, and then I roast them. They were awesome. They were so good. Man. I couldn't remember chives so but chives give everything in this extra little onion ny thing without hitting absolutely so anyway, these um um also included in the in the bag I'm sending home with you. Off the dinner was there's like a bunch of those purple peppers. And I don't know if you eat those or not, but um you know you you you taking. What I do is I cook some rice, then I'll put either beef for chicken in there, uh, some cheese, little salt and peppers, some spices, uh maybe some onion or chive, maybe that chopped onion bits or something like that, and I'll take the peppers. I always blanch them first in in uh, you know, boiling water, because it makes them much more loose and they come apart and you stuff them and then you run cheese over the top. By the way, last is the last podcast you made, the the five million soup, Carrie, thank you very much for those. She really enjoyed that it was and it was delicious. It really was delicious as a great soup. Uh, we're getting colder, whether not today, today's a beautiful day. But still stuff like that. Man, it's hardy. It's delicious. That the onions melting. You cook them so long and it's kind of just dissolving your mouth. It's so good. It's so good. Um. You know there are people that say, I don't like onions. You do it like that. There's no way to do it like this. This is like the finest restaurants in the world. Um. One of the things I'm looking for is I haven't hodgepodge collection of those pans that you broil it in. And I need to get, you know, like, because I'm serving like ten people, right, I need to get like ten of those big ones with little tops on the right. Whatever I gotta, I have to go out and work on that. Man. But no, that it was. It was delicious. Um. I want there's something that was made that I wanted to talk to you about and I cannot now I can't remember it, but we we made something. Uh jeez, my mind's going already. It happened, and these bears don't have that. It's a long day after work, both of us. I had a rush back here to get to grilla. Yes you did, but you know we're we're here. Oh wait a minute, I'll wake up a minute. Here's one of the things I wanted to talk about is there's lots of ways of um cooking ribs, pork ribs right now. You know, this is a territory where I'm very I'm very passionate about ribs. Now, So before you go, and I know you've got a lot of I just want to because I want to get your personal opinion. So this is we're not talking about an actual competition like that, because, as you know, there is a difference between competition ribs and the ribs that you may prepare to your liking at home. So here's my question to you, what what way do you prefer more? Do you like the competition where it's soft, but there's still a little bite to the rib or do you like it where it's like you blow it and falls off the bone. Yeah, I like to fall off the bone. Yeah, yeah, yeah, Um, I like both ways. But I like the you know, because you're it's a no brainer. You're not thinking about it. You're not trying to please anybody. You're just trying to make it good. Right, I got you. But there's this way of cooking ribs that people don't do much. Um that is absolutely like candy. Okay, so and this is my wife's favorite. When I have cruise of people working here,...

Um, I will take and do this type of wrestle where you take a rack of ribs and you you always pull the membrane. That's that's key, and it's a it's difficult. Sometimes you gotta grab that back fatty membrane with a knife and pull it up a little bit and take a paper towel helps, you know, you gotta get that off if you're the nipper towel. That's where I were into the problem. Yeah, now that that is it's it's it's tough because a slippery and whatever. And then I take them and I'm cooking, so then you cut each individual one while it's raw. You cut them into individual riblets, if you will, and you spread them out on a giant train and you hit them with your rub whatever you like. I like the salmon ranch trail dust rub. There's a bunch of barbecue rubs I like. I mean, there's lots of a grocery store here, just just asking these questions, uh, thank you and uh uh. And then you make sure that you get a lot of rub on there. And then I have what's called a barbecue mop. It's a stick with a mop on the end. There's a small mop and it's a barbecue map. And I get a giant bow of barbecue sauce and I go over all of them with barbecue sauce that you put them right on the group. Now, which grill do you use with you mop? Because this this this is a messy process. Obviously, I use a crap. I usually do it on a gas grill that's done that you don't care about. And and because this is making them, it's gonna be a huge. Now this new one that I was telling you about last week that uh, you can do charcoal to which charcoal is cool? So you you this is not a deal where you put it on loan slow and you leave it. You have to be there the whole time, so you're you're committed to two hours. So you take the tongs, you flip it over, you keep them going, you take you go back to the mop, mop it again, and you're you're creating this charcoal sweet sweet, almost like a burnt and rib. Yeah, it looks like a candied apple exactly. And if you it is possible to look over cooked charcoal, I mean to vulcanize, but that's not what we're looking for. We're looking for cooked all the way through to at least in the middle. And but with this caramelized barbecue sauce on the outside, and it is to die for. So you know if you have a grill like that that you don't care the mess. The mess is class. It's a big mess, and you might we use the mop. I have a mop too, you're right, but it's much in there, you know, get that, And it is so good. When I have people over here that are working on the place or whatever, crew and I have time, I'll do a batch of those and they rifle through those like like Richmond. You know. So it was It's interesting because you can take the cheaper cuts of ribs and do them with it too. You don't have to buy baby backs at six bucks a pound, you know, you can get the regular spare ribble everyone right, exactly, but go out and the mops or ten bucks, so they're they're easy and most of the time and something like that. I'm probably not using the cherry barber barbecues because you don't want to mop through that. Yeah, I might go through yeah cord or better more than that, you know, so although that would tastes good delicious again, may be available to you soon at a store or maybe online. Absolutely, just making these thoughts. No, I'm with you, I've done the mop. I love if you go with if and when, because we will. I don't care how long it takes, I promise you. Jim Salmon, and I'm getting out the King Street. And when we get out there, you will see they mopped the ribs to They moped the hell of those ribs. But they have like these old like those oil drums that kind of cut in half and made into like you know, smoking grills, and then just mopped the crap out those things. It's it's so it's so good. And then and they do what the what the whole whole hog? They bopped them. Then they bought the hog too. It's if you, if you wish, if you have never had a whole hog barbecue, because we think of pulled pork and it's pulled by pork shoulder, and they don't they don't do that. There, it's the whole hog. They then they chop it up into like a like a pork, like a like a pulled pork thing. It's the the same thing...

...that you'll ever have. Well, you're gonna love this next little segment here before we could dive into another beer because speaking a whole hog, you know, we've been we've been talking about talking about for a while. Smoker trailer pull behind would inch by twenty nine inch charcoal pitt wood cage barbecue. Man. There she is, buddy. That is beautiful. Oh man. It has two compartments. A smoker chamber is made from seven gauge steel. It's a seventeen hundred square inch cooking surface to fireboxes, a warming box, wood storage area where you story or firewood um. The smoking um. The chamber if you will, is it goes in the fire box. It goes then under the meat and then up the end and over the meat. So it's a circulation type of deal. Uh. It comes with a jack to balance the trailer, and it's just a wonderful addition to the salmon ranch barbecue experience. So we'll be able to know you wait, wait, are you telling you got this? I'm telling you that that this is on the schedule. Yes, we don't have it. It's still man that we don't have it in place yet, but it's being worked. One. If you if you get that, you you are the winner of everything. So the whole, the whole thing is that, um, the cartel which you are part of here grill List podcast. You will be able to borrow borrow that any time for football games. I mean, how cool would that be? Oh? Man, Now the next question you're gonna ask me is how much its gonna cost. I'm curious. I think I saw I saw a large this one. Here's four thousand, which which is not that bad. It's the most popular one in this Uh. I don't know what you call it. What's the name of the company? S L E Equipment? All right, interesting deal. So we'll see there's a little card here? Should I push the cart in order you one? You know you could, but if there my wife's that charge of the credit cards, you might not be so anyway more to come on that. That would be fun to to, you know, because they say you can get twelve briskets in here. Can you imagine doing an you know what that means real this podcast Live with briskets. I'm cherry burbon barbecue sauce. Uh huh, I'm actually drooling a little, you know, drooling so much I think it's not a beverage. Yeah, let's Matt goes to the to the well there to get us another beer that we will uh analyze here on grill List. I just want to remind everybody that the grill list podcast dot com website, um, we're we're working on getting all the recipes up there, but we're way behind on and that's my phone and we'll get it up. Grow info grill list podcast dot com. If you'd like to send us an email for something you'd like, or you're listening to this and you're a craft or person, you want us to come out and go live on your deal, We're available to do that. There is a slight cost but we're you know, we'd love to do that. You have to do that. Get this podcast on I Heart, Spotify, Apple, wherever you get your podcasts. And we love email, so check it out. And uh, you know, even Hate Man we like. And we also are on Facebook if you're looking for us there for this podcast on Facebook. Instagram. We're Instagram to really we're pretty much what's Instagram that's pictures instead. So another one on the lower spectrum of alcohol content, probably a good idea. This is called Jack Abby Jack's Abbey Kraftloggers. It's pineapple Guaba Passion Rattler. It's only four point oh um. Jack Jack's Abbey's is located in Framingham, Massachusetts. Really okay, I've been there, so I am curious. This is kind of a lighter one. It's not even the calories. It says like a hundred calories. So this is kind of light. So we'll see, we'll see what this is. Why would anybody bother putting the calories? I don't care about that. Oh, I think you know a guy, Oh that really popped out of there and did Actually, it's gonna get smell to it now that pours out looking like a regular beer right, like a golden pills there type. Yeah, yeah, absolutely, I can...

...never remember that word pills ner. That's because you don't drink a lout. I know, I know there's there's a reason for that. They're using the light and you know they kind of taste like like a good pillser is good. Yeah, I like a good pilser. Ear pilsters are hard for those guys that make it difficult. They're smooth, very drinkable. What do you smell here? Pineapple big time? Yeah, I don't know what passion fruit, but go ahead. It's very light, very much like you gotta hint you taste it, but it's like a hint of it all. That's four point oh right down, that definitely is four point You could swam these all day long and that's and that's probably what they're after. I would consider this to be a summer beer. This is definitely a summer beer. If you're if you're on a boat or something, yeah, this is this is boating beers. Wait to get rid of my boat. The scout, that's exactly what it is, a scout. So I'm all right, yeah, it's it's it's again, it's not there's no, no strong flavor. It's all kind of a hint a white, very every flavor, which is the guy. And if you are starting your day early and you're gonna have a few of these, that's a good beauty because it's only four you know, football, yeah, football game, or if you're on vacation sometimes when you're on like a cruise or something you know, or if you have a tricky problem whatever whatever it is. You know what. Speaking of that, I think you need to eat something. I think so so mask gotta tell you all about God listen, where you get it and everything, and I'm gonna bring him my world's favorite sandwich on the planet. I'm excited because I asked Jim just out of the blue, this was not even scripted, about what his favorite sandwich was, and he said, I just happen to have that. So looking forward to that. We mentioned before. Info at Grilled this podcast dot Com is where you can send any questions. Uh, if you want to do something, you want to book us or something, you can definitely something. Email will be right there for you. Also, you can follow us on I Heart radio, dot com, Spotify, Apple, Google, We're at all of those. You can find us easily. Also on Facebook and Instagram, Grilled This Podcast is there. We do a lot of pictures too, so if you want to see what we look like some of the events that we're at, go to grill This Podcast dot com and you can see all the cool stuff that we've partaken. We do have fun when we go. We have a good time. We have a good time. So this sandwich, I'm excited. This looks great and I love the bread already. This is a French bread, the wide version, okay, and it's cut thick because it's custom cut, and it's a little bit of a fall harvest sandwich because on here also are the last remnants of the ripe tomatoes from the garden. Here to ranch um sharp cheddar, extra sharp cheddar, cheese, which and tomato and then bacon and uh, i'll be interesting. And then the bread on this is buttered and then it's and it's broiled throughout. Be interested and known what you think of this? Steroids mm hmmm, Actually why is your favorite? This is delicious? Absolutely, this is what I do this time of year. Everybody loves grilled cheese sandwiches. You know, it drives me nuts. Every once in a while, no, somebody will take make grilled cheese sandwich in a frying pan or something like that. These are all done on a grill. Mhm man, this is really good. The cheese stands out it because, like you said, when you think of girl cheese sandwiches, you think like American sliced cheese, right, this is like gourmet. Well, everybody in my family loves a different kind of cheese. Now, my my daughter just the white Boston you know those little slices you buy the ones that are individually wrapped. My wife and I like sharp cheddar. Somebody else likes you know, pepper jack or other stuff. And you can jazz it up with anything. But the key to this is the bread and butter. It's you broil it, you you cut it thick. This is an amazing sandwich, my favorite. And of course when you put you put bacon in anything you make, you make it better. H This...

...is really good. Even my dog, Winston likes bacon. Winston as a newer member of the family, yeah he is. He's all eleven. Um, and we just found out that Winston's birthday is the same day as my daughter's birthday. Yeah, and and so I keep saying to her, go play with your brother, meaning Winston. That doesn't go over. How How is Winston adjusted to the family life here? Absolutely great? Um, he's low maintenance. Um he has not barked yet. Wow. And he just you know, he eats good. I bought him some really nice food. Those um little kiosks and some of the stores to have the refrigerated dogs. Yeah, and they have rolls and beef and chicken stuffing and I bought him some of that. And so we've been feeding him right and he's he's great. He loves it here. Uh, he's settling in pretty well. He's been here three weeks. Good for Winston. And I just you know, part of it when you get a rescue dog, it's just and it works out. It's just a wind could you never know until you bring him home. And he is just wonderful. He settled right in. He doesn't have a mean bone in his body, gets along with a cat. The cat's whack him as he goes by. You know, he's right into it. And good for good for him. Where's the rush of your sandwich? What sandwich? I come hungry. I always come hungry. That's a great sandwich man. I will have pictures of this sandwich up of course are book page and also our website. Man. Well, I make lots of different types of sandwiches on my grow and you know, sometimes I use fruit, sometimes I use um um, you know, burgers, or beef or or once in a while real thin cut pork chop. Yeah, and that's just so much fun. The grill. The grill is very versatile. It is. You can use your grill for so many things other than just grilling a burger and hot you know. And I think that's entry level. When people have functions where they have a grill out, it's almost immediately let's make hot dogs and hamburgers, which is, you know, I don't mind a hot dog in a hammergutter. That's great. But once you dive into the other options that you can do. We did hamburgers, hot dogs. Let's try a pork job. Let's try some chicken, let's try stay, let's try brisket. Now what I did with these is um, I put him in the grill. I heated the grill up to about three Because they're the was shredded cheese. I'm gonna make sure it melted through and the butter gets all into the bread and water, and you know it's probably in there for maybe twenty minutes. Then I put it all up on a line on the top shelf which has that infrared thing in the grill, and it broils them and it's still imparts a little bit of the grill, the taste to it, a little bit of smoke to it. Anyway, I was I was going to ask you as far as when you make like sandwiches on the grill, is there uh, like a mistake you can make, because I know if you you can grill bread like the wrong way or is there are there things that you do to avoid making those type of errors When you take buns and stuff and heat them up on the grill. It's the difference between thirty seconds between perfect and ruined. So you have to keep an eye on it, right, It's not like you sit it there and whatever. They'll get too hard. Yeah, and you don't want Yeah, right now, you're I think you're, like we talked about this before. You're you love different kinds of cheese too, right, you like the funky sharp Yeah. I'm in the same way that the stuff where if it has a little twins to it and it makes it better. I'm not a big fan of the goofy stuff like right, I'm not a big fan of brie, but I do like goat cheese. I like Rocafford blue cheese, all the pepper jacks like Guda Moonster, you know, all that stuff. But the sharper the better. It's where you buy it. You cringe a little bit. Like there's some places up in the ad around deck mountains in New York. Did I go? And they have special specialty cheeses you can only get certain time, right, and you know, it's like I don't know what's nausea, And it's like...

...twelve bucks a pound or right, you're only live once. And I just load up on it and I bring it back in a hand and up to my friends and they, you know, they have a piece which I usually get when I go over there or whatever. Right now, two or three of those in the in the refrigerator. That cheese is good so far past the used bite. It isn't even funny, like that's not like it's the card where the kids smell like, oh, you know, but it's it's it's it's sharp and kind of funky. But I don't know, I like it. I think about it. I scored a loaf of salt rising bread the other day. You had that I have? It's really good. And when you run that in the house, uh, it smells like rotten eggs and everybody's running around on right, what's that? But then you taste the best of it, that's salt rising bread. Oh my gosh, Man, I just ate a sandwich. Is getting hunger again? M hm? So you got another beer? Forest? Or what? Of course? I do? He always comes uh prepared to the nine. Everything is nice and cold, it's very it's he has this little vessel thing that he who brings the beers in and they're packed in ice and it's there's nothing worse than a warm beer. In the old days, that's all there was because there was no ice or whatever. But um, when you got there. But I was trying to say, which what I want to do? So I'm gonna do this. I'm gonna do this one. So this one's a watermelon beer, and I like water It's waterman and ghosts. Ghost is if if you're not familiar with what a ghost is, it's a sour, but it's like a light sour. So they're usually not extremely tart, and they're usually thin, so they're they're really there. If you're a person who's scared of sours, ghostes tend to be like very drinkable sours, pretty easy to drink. They're not extra fruity, if that's what you if you're afraid of that, they're not using extra sour if you're afraid of that, they're kind of just they've got a little mild sour. All right, So this is a watermelon ghosts um. It's also by resurgence a little higher than the other one. It's at five, so it's not like it's like a stear standard beer. So we'll give it a shot. Now, watermelon um. Watermelons kind of on the same plane as maybe pumpkin. Yeah, that's a good that's actually a good call. It really is. It's it's it's hard to make that right, but we will see. We're gonna find out. I'm assuming this would be like a light, either really pink light or the same colors like a lagger. Yeah, watermelon ghosts researchers, there we go. That's way different color than I would have expected. It's got the same color as like pills in a lagger, a little cloudier, but not much. Mh. Have you tried now you live in a village, right, all right? Remind me of talking about Halloween in the Price of candy. Oh, I don't know what that smells, doesn't it smells? I don't know. It's different, it's different. Here we go, Well, I get one one hundred of it's really light of watermelon. It's really light. And like I said, it's not it doesn't make you pucker sour um. It's very light. It tastes it tastes almost like a salted cucumber. Yeah, yes, there you go. You know what I mean. Another, this is a summer beer. You could probably pound the hellidies if you wanted to. But it's it's really light. It's a very mild taste. What's your what's your thought on this one? And then I know how we feel on watermelon beers. I guess it's very similar because you if you think of a watermelon, if you if you actually squeeze a watermelon up the juice out of it. It's not like it's a thick, pulpy juice either. It's very watery. That's what they call a watermelon. Did you say that was a sour. Okay, ghosts are sours. They're just like very light sours. I don't um. I don't dislike this beer. I I you know, the more the nose kind of gets into you a little bit, there's watermelon there, you could taste it. It's there, but not a lot. It's not a lot really of anything. I guess it's very very mild beer. It's a sour. You get that, you get the sour, but now a lot. It's enough where you like, oh, it's a sour and that's like really it when you know, I don't know, it's just this thing that I have. When when somebody says pumpkin, I think pumpkin pie, and that's what I wanted to taste. Like when somebody says watermelon, I think...

...diving into a watermelon tastes like and I like the seeded once the seeds around, and I want that. I don't get it. It's I guess the ghosts are. I guess it disappears in the beer maker. Yeah. When you so, if you experience like a more talus or a froth or a fifth frame, which I gotta get more of them, because they have they're blowing up and doing some really good sours to now you get that really pulpy thick. We leave sentiment on your glass, fruited sour where you like drinking a fruit pretty much eating the fruit while you're drinking. And those are some right, and we've had a bunch of those, so it sets, it sets, It makes our expicition of skyrocket. So then you have like a regular like ghosts or something. You're like, well, I guess the third time, I taste a little more watermelon, but you know it's there. It's just smiled and I think you have to remember it's a beer too, It's not a milkshake, right, So I guess, um it would be a summer thing for me. That would be you know, that could be in the cooler on the boat, right, like you say, So next time I come here, I think we've had it before. I can't remember, but I almost bought it, but I didn't stone Yard as this Canoli beer. Oh oh, I love that. Yeah, now that's good. We had before. I think we did. It tasted great, so I was going to get it again, but but I thought we had it before, so I didn't want to get it again. Well, it's not it's okay for us to do two beers. We like you know, you know, I have replicated. I have some more coals in the car. I know you like, you know, you're like going there. That's that's a wonderful place. Again. You have to have a little money in the pocket. You can do it, though, But we're going to be on the with that at some point, so there'll be a lot of fun. Um you like uh Asian food, Chinese food, Korean food, Asian cucumber salad, all right, um? One pound of cucumbers, um, carrots, shredded red cabbage. Do you like red cabbage? You drove by the the cabbage operation up here on your way down here, or unless you came from the other way, or I've gone both ways. There's regular cabbage coming out. Here is a hundred acres of regular cabbage coming out, and then there's a swat of purple cabbage. And they're gonna take that tomorrow, I think. And shredded red cabbage, fresh ginger, sesame oil, rice vinegar, a couple of tablespoons tea spoons of sugar, soy sauce, a racha sauce, and some sesame seeds. That sounds good and you mix that all together and that sounds great. A little spice to it, like, yeah, sacha love racha. Those saracha beans are There was a shortage for those for minutes. Absolutely uh. And of course they want a pair of this Asian cucumber salad. This came from Santa Sea, by the way. Oh that's why it sounds so awesome. Black cotton and marinate and cod. I remember when I was a little kid, my dad had an aunt, Aunt Bessie, and Aunt Bessie made him creamed codfish on mashed potatoes whenever we went over there. My dad just loved that, and it was just one of those things. Cod is a cool fish. It really is. I know some some people use cod as your fish sandwich type thing. Yeah, yeah, I love it. One of our favorite pubs is Old Laces and Potatoes and O Laces is just great. They have on Friday night they have their fish fry, which is a real fish fry. Uh and I'm pretty sure that's cod too. And they also have those uh those uh fresh cooked potato chips dip it. So he's got some great recipes, they really do. What's their website? Again be Senna C dot com s E n A s e A dot com. It's her name, Sena or Senna. I think you you're right it s e n A and then the C s A dot com and you can get those recipes there. Yeah, you can also do halibut with wild mushrooms. So get some halibut from Senna see Halibut Filet's and and some semolina flour, some olive oil leaks, three cups of course, chop mushrooms, preferably wild varieties like oyster chittaki or porsini or portobellum mushrooms, a...

...little bit of dry white wine and some butter and you just mix it all the that's a that's a cool one to eat Alaska baby, Come on, it sounds good. I I want some of that stuff right now. Uh, one more question. I know we're running a little tight on time, but I did have one more question with a little bit, a little bit. You know what it is our podcast. We can go longer for you. More's matter, but we control this actually except for I heart, they kind of control things. But anyways, my questions, So you do like seafood, right, all kinds of seafood, um fish not as much. So now you know where I'm going with this. What is your favorite? I know we do a lot of crab. What's your favorite category of sea scallops, crab, lobster, clams, oysters. Oh, very difficult, but I would say that my favorite is lobster tail too, okay. Uh. Then crab Alaskan king crab, colossal king crab, where the big steaks of it, you know, just wonderful. Uh. Then you know right up there is little net clams raw raw with a bunch of sea uh, a bunch of seasonings, um steamed clams. And then we have a signature thing here that we make it to ranch called clams Casino. But it's not what you're used to. I've had your clo clams casino that we make here. We you know, you have on the half shell and then you put a little some onion there, fresh cut up vidalia, fresh cut up green and red sweet pepper, and then bacon bits on top of that and once in a while parmesanum and you you broil those things and they're gone in sixty seconds old. I can do one broiler tray is fifty little next right and Um, I'll take them out and I'll set them there with my kids and and a bunch of the friends and wranglers here at the ranch and whatever. And they're white clean. It takes it takes an hour to make, and they're gone so fast you can't even imagine. It's just great. Doc. I love scalops. Yeah, um, there are there are scalops. I make bacon wrap scalops. I make uh bacon wrapped date and scalop, which is really like um. And and you know all of that kind of stuff is experimental. You could there's a hundred ways you can do all of that. But I love clams and oysters. Oysters are wonderful. Um. You know, I have friends that like the oyster steamed and opened. I have most of us eat too raw. I love the ros and I told you I've been a big fan of fried oysters. I am, I really am. We're gonna have to We're gonna have to try that again. That that would be cool. Um. So anyways, seafood is just you know, I love it, really is. That's crazy, ye And I'm telling you the problem is pricing lately. It's expensive. Now just before I know, we're out of time. But um, Halloween candy this year it was ridiculous. Yeah, it's you know, you know I have a little well I know that. Yeah, but you know you're you're more apt to find them with all these little teeny tidbits of candy rather than the full size races. You know that we even we bought the small littld bite size. You're filthy risk person. I went, i was in one of those wholesale clubs and I'm looking at these packages of uh, you know, Halloween candy that was two years ago was seven they're now it's not. But you have that smile on your face where it doesn't matter. We have little kids. You have to get to make sure the candy is right right now. I get get no choice. I mean, you need to make sure that there's this whole fent and al thing out there right now where they have all these little you gotta watch out for that. It makes the candy better. Now, in the old age, he used to have to look for razors and and you know, of course I'd have the kids dumped a candy on the carpet in the living room and then I'd say, okay, now, temper cent this man and they cry. And Okay, I'm just kidding. You know what. I always say it When I was a kid going by the a dentist's house and you get like the like the loss, like an apple or something...

...like what are you doing? Sist? Now? Do you get a lot of people in your house or a few pre pandemic? We had a lot post pandemic. It's kind of been hit or miss. It's beginning of the filtering wild war. Yeah, there's no pandemic. It's not No, I'm not wearing my trumps. Speaking of which, isn't there an event happening at the comedy at the Carlton. It's going to be It's on November nine. It's a roast, basically a Jim Salmon's celebrity roast of John Welch. John Wells is my radio partner and he's the big radio bush guy here for Grill List. And we we have a great diet. I mean you me the great Bob Herb Smith Herbs a riot, he be great, um. And then we have the Reverend Mother who is a comedian. She's a nun comedian, right, and you can imagine the possibilities there, right, uh And and there's some great people, Amy Saidarian Tim Mixic. They're doing a skit that um, I don't want to give it away, but it's so funny because there's some girlfriends uh and Welch has past that nobody knows. And then and then his wife who's a unique individual who's you know, she's insane. So it'll be a great time. You can go to Carlson Comedy dot com. I have that right, comedy Carlson dot com. I don't know where that is anyway, and get tickets. The tickets are only twenty and it's so much fun. It's on November nine, and the proceeds go somewhere like yeah, Salmon Children's Found. Yep, it's a great charity. It's a good cause and a great time will be had by all. Am. I gonna get roasted you. I just need to get out ahead of it a little bit that you you have to put on your best thick skin because yes, you, you will be roasted. And I know you have a sense, I mean you you know so uh of course you know we all sat down and watched some of the old Dean Martin ross of of that you can't do. But but you and I will be roasted alive. It will be fine. I figured, well, yeah, I think everyone's gonna get a little bit of roasted, so it'll be a lot of fun. I'm prepared for you. Don't forget to go to Grill This podcast dot com. Check it out. A lot of good stuff there. If you want to send us an email info with grill list podcast dot com. And uh, we'll be back next week and another edition of and uh you know park Belly or ribs coming, a bunch of stuff coming night, brisket, you know whatever. You never know. Oxtail, oxtail. Yeah, the problem is I didn't make enough of them. They were quite clear. All right, we'll be back. Matthew has been fun, buddy, absolutely next time grill This. We'll see you next time.

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