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Grill This!
Grill This!

Episode · 1 year ago

Nathan's All Beef Hotdogs and the Traeger Grill Story

ABOUT THIS EPISODE

Jim serves up Nathan's Original all beef hotdogs and tells us the the latest news about Traeger Grills. And Matt Brings a bunch of new craft beers to sample.

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. What's going on, everybody? The birds are sharpen, the sun is shining and I smell something delicious here in the studio. Jim, good afternoon, my friend. Yeah, you too, buddy, and we are going to eat a feast today and have some Great Craft Beers, which you're going to tell a folks about here a little bit. Today we're having Nathan's all beef hot dog. Nothing says summer and Spring and Picnic and having fun than a good old fashioned hot die. I think that's the perfect way to kick off, because we're pretty much at summer now, right. Yeah, we're here, we're into it that. So this is how you kick off the summer. Hot Dogs in the Grill, Sunshine, Beers. That's that's summer right there. We live in the United States of America, where life is great, absolutely wonderful. So what do you have for Beers? Oh Man, I had so I have a. You know how I get. I go into the store and I can't decide on just a couple, so I always get a punch and I did it again. But you know, so you know we're very big fans of the rising storm brewery. We've had a couple of great beers from them really, and I saw another one in there today and I was like, you know, I got to stop because I think we've like four, five from prising store. So you know what, we haven't done a K to one in the one. Okay, yeah, K to a wonderful brewery. Yep, so I wanted to get some K toos. Today's excellent. Also war horse. We've had a couple of war horse. Both of them have been stouts. I believe this one's a sour from war horse. All right, all right, everybody gets a chance to run. No Swag. You really got me going on. I parked up when you said shout, you got a couple. I've a few sex. Are you a feedtom Mimosas I am, I'm a fan of everything. But but yeah, oh, sure, you know, nothing says vacation mourning better than that. I think you'd actually made some of most this here. You so yeah, I have a Mimosa Sour. All right, we try that. So orange, right, a little bit there. We'll see what happens. Yeah, okay. And you know we're having hot dogs, so I also I brought a beer to reflect on hot dogs. Excellent. It's by Stone Yard, who also makes very great beers. On it's a Red Ale that says wiggles ready as well. That would be great. We'll have a Nathan's hot dog where there's why I go say Ale. Yeah, excellent. And finally, so we have to choose through three. Finally, of course, I had to do a chocolate stout stout. So I have a double chocolate stout from youngs as well. I think the stouts got to get into the it's got to be at least one, right, yeah, and and then the other. You know, you have some interesting bunch today. Yeah, they're here's cherry or that's a sour to Sid Melca Fille. So that, you know, maybe we'll yeah, wonderful. Might be a long day. Three. So last week we talked about the Holland Grill. Yes, we did full story about that. So girls right on top of that. Will keep an eye out for when they go full bore, because I'm sure those girls are cool. That no flar up. Yeah, that's one of your favorite ones. Yeah, I use it constantly and it's old and and it's you know, of course, I probably haven't kept up on my cleaning like I should, but it's very reliable. It's like a three hundred and fifty utility of them, which is wonderful. Sure, yeah, I'm curious and I kind of want one now. So, yeah, my newest grill, course, is a Louisiana Black Label Pellet Grill, l twelve hundred, yes, and so I did some research on the pellet grill thing. Right, sure, Joe Tregger, treger pellet girls. Right. Yes, he started working in his uncle's heating business and he took it over in one thousand nine hundred and sixty two with the age of twenty three. Okay,...

...and he eventually brought his son's randy mark and Brian into what became tregger heating. Okay. And then the tregger family purchased a long dormant dairy farm in Mount Angel Somewhere, including a barn, a silo and whatever. And in one thousand nine hundred and eighty two, during a family fourth of July Barbecue. Joe treygers gas girl caught fire while he was cooking chicken and he was so pissed that we say that about it's a podcat. He was so pissed did he kick the grill off of the deck. Now, that's according to tregger grills website. Right. I've been that way during a bad flirt byself. Yeah, so the next day he started working on a barbecue grilled. It wouldn't. Wouldn't do that right. And and he came up with this offset barrel smoker that was popular in Texas. But put in some heating elements and gages and stuff to regulate to heat in the cool. Okay, and the tregger grill sold the first commercial grill in one thousand nine hundred and eighty eight. Wow, okay, so it's been a wrong for a much longer than I thought. Yeah, now he invented the pellet grow. Right now they've sold the assets of trigger industries in two thousand and six for three point five million dollars. But do you think them on the money right? Well, according to the lawsuit which is coming here, they sold. They also sold the likenesses of Joe, Brian Mark and Randy tregger for another nine million. So twelve points. Yeah, whatever. So now a handsome amoute. Yeah, Joe Tregger got two point eight million, his son Randy, son's randy and mark each got two point seven, and lowly little Brian Tregger got six hundred and sixty four thousand. Oh, I don't know what happened there. Now Joe being a go get or in an entrepreneur or whatever. I mean. He like a lot of retirees, he's dove into, you know, doing some non serve stuff and whatever. In recent years he just started tinkering with some more pellets. That right, a right research and whatever. So in September of two thousand and eighteen, trigger and his son Brian took new jobs with dances incorporated arrival to tregger pella girls. So now he had already sold the business and his likeness and whatever. Now dansing happens to be the manufacture of my Louisiana ltwe hundred whatever, and we've talked back and forth with the CEOS. Great grilled, you know, wonderful girls. So anyway, they're they're into this big of course they decline. They he they sued Danson's and they sued individually each of the triggers because they were still using their likenesses up of the name up on that barn out there and whatever. So more to come on this big awesome wow and it sounds like an interesting type of thing because they obviously have all this knowledge because they invented the things. Ye, right, so you know, everybody's kind of upset about that. So we'll see what happens. Trigger has grown to four hundred and fifty employees. They moved it all out of where it originally was in Utah. And in two thousand and fourteen the sales of trigger was seventy million. In two thousand and eighteen it was four hundred. Now, holy cow. So anyway. So more to come on that and we'll stay on top of that, that lawsuit. But trigger girls are great. Yeah, well, well, they're very pricing them. Yeah, and I know we've mentioned before that was one of those girls that you and I had to look at it for a while and again we both almost pulled the trigger on again some version of the trigger grill, which you got your Louisiana Pellet Grill, which is fantastic now. So with this Louisiana Pellet Grill. Are the triggers kind of behind the...

...manufacturing and design of that done? Good question. I'm sure some of the stuff is the concepts right. They have kind of sort of trigger ground I might have. Well, we will follow that lawsuit because you know how lost absolutely they come another story and that, but they take care sometimes. But we'll be right on top of figure out what happened. So be a monetary thing or now the company was that bought, tregger was sold or bought out by somebody else. Now does all that stuff transfer and so whatever? Probably why they thought it was okay. Right. They probably pretty much the Hay that company. That would be to deal with. They don't have it anymore, so we should be good to go. They did reach out to to tregger before they took those jobs and said look, this is what we're doing, and they said absolutely not, we're not, we don't accept us, you can't do it, and then of course they went and did it. So got you. You can't prevent somebody from having a job. No want. The Sun is in sales and marketing, I guess. Okay, and then the other sun is going to be, you know, working on design and whatever, which is where the problem is, I think so that's crazy. Yeah, that's a crazy story. Yeah, but but now it makes sense why the trigger brand was so popular, because they invented, yeah, actual pell girls. So that's why there's still the most recognizable name when it comes to pellet girls right, right, and there's the industry has grown like crazy and even like overnight, like it went from seventy to four hundred million. Now there's palate grills. You had to go to a specialty shop or whatever. They're everywhere now. Yeah, there are there in runnings there and Home Depot there and lows, you know whatever. So yeah, I know during a time frame when the virus was kind of hitten hard, those girls are all you couldn't find them as it because, you know, everyone stuck at home. So everyone said, hey, it's a good time to pick up grilling nos. Yeah, with all that extra unemployment, you had a lot of money left over all right now, and I'm getting pretty thirsty here. Let's let's fire its pop up here, Buddy. So you know, okay, we're gonna do it the same we would get last I will do a stout sandwich. So we'll start with the sour. All right, Middle Stout. Yep, and with the style, I'm on board. So as long as it's wet. We're talking about the launch of summer and we're talking what hot dogs being summer and so what's more summer? MMM, then the Patriot pops sour. Absolutely nothing. That's part right. That's red, white and blue. You know the picture. It pops. Yeah, yeah, so this is supposed to have the flavor of those POPs. Okay, let's take a look up the content. So it's a six point five alcohol. Okay, little little on the high sanc Ye, eyeside. It's a kettle sour brewed with Cherry, lime, blueberry, raspberry, Vanilla and bomb POPs. Actually, guys, that's wonderful. So Yeah, Oh my God, that'll be great. All right, so this is here he goes, Matthew t wilson, firing it up. Yeah, it smells delicious, by the way. Can you smell fruit? I can smell fruit. Any okay, as he pours it into the glass, it's coming out like a ruby be read, kind of like that holy and punch one with. It actually has that same look to a little darker maybe. Yep, sniff this up here. Oh, there's, oh there's everything in there. Yeah, I got Raspberry Blueberry. HMM. Seriously, all right, check that out, Mat's, he's not pock ring. It's pretty good. It's it's not as sweet as I thought it was going to know. Okay, let's pretty good. God, give it a shot. I like to taste of it. The flavor is good. It's it's drier than I thought exactly. Now I'm a dry guy. I love it. So, I mean now I want dust in the bottom of my wine and beer. Right, that's good. I like the flavor. Edge is good, though. I do like this. Yeah, so how much was this one? Do you remember? I do.

So this one was just a hair under seventeen dollars for the four pack. So if you take four of those, those are what twelve ounce or sixteen ounce? These are sixteens, I think right, or one pint, a pint. Yeah. So with all those ingredients, you know, the cost has to be up up there a little bit. I can't waste. I mean I wonder if you can re use blueberries and raspberries if you've made one thing out of it and save them. And that's a Ma Rick question. Your and your right. Usually, if the ingredient profile is pretty complex. That's going to drive the price up of what you're buying right, which it makes it makes sense. Yeah, if it's just one thing to be pretty cheap. Well, it would make sense that. We got MR K and Mr Town here who tell us all about yes, they're all, I believe, in Therondic quod area. Believe were webster something like that. They're all there on that area. I've actually when the pandemic had again and I was trying to get my craft beer supply, you were able to buy like a whole case of it online and I believe I bought this huge case of k two beers and we various kinds. Yeah, it's like a variety pack and I drove out there. They brought this pig box of k two sit and they make some fantastic beers. Yeah, they really do. Think they're down in the down in the hill there at empire both. Thank you. Right. Yeah, say, right. Yeah, that's why I was sticking and wrong. Quinn Webster. That kind of that generalation of it. But yeah, I think they're still in the city, but right there. You're right, Yep, and and Nice place it looks. It looks beautiful. This our food there now. So, yeah, we have to stop out there absolutely now that the restrictions have been somewhat pretty much all now, have you heard? Don't get me Stucky, that me see you better, right. So, yeah, that'd be great. Yeah. Well, the next girl this that we take on the on the road. And, by the way, you can get this podcast anywhere. I heart spotify, anywhere you get your podcast. We do one every week. Yep, next week it'll be kind of different because we're filming a cooking show next week here the ranch. And Yeah, we were returning. So the the seven ratch cowboy cooking show, episode two is now going to be underway officially. So we are actually going to be filming starting this speek. Yeah, that'd be great. Looking for we've been talking about this for a while and, like you said, that first time was kind of a trial run and and we've learned some things from the first it still came up pretty good. Yeah, no, it's excellent. I'm I had fun with Yep. So look, yeah, between if you can't look at yourself on TV and laugh your head off, something's wrong and don't belong on TV. I know that, but it was so much fun and next week we're cooking beef and pork, Riz baked beans, root vegeta balls in Dot Chov it. It just be so much. There's so much food and we'll have obviously some beverages while we're doing it and it's always good to see other people that at the end eat the food. And Yeah, and that's so. It's work, but it's enjoyable work. Be a lot of fun. So stay tuned. It'll be up on Youtube at some point. Absolutely, absolutely, I like this. I like this beer. I should do. Yep, I guess that. I think the problem with because we've had some that have been really sweet, we've had some the been semi sweet and we've had some that have been dry. When you think of a sugary ice pop your mind on Ecul goes goes to that. Right. So absolutely, but it's but it is. But as far as taste called, it is pretty good. I do like it. So today we have Nathan's hot dogs, all beef hot dog. Yes, okay, and we talked and previous shows about doing a comparison for some hot dogs and whatever, just so today we're doing the all beef Nathan. In a couple weeks or whatever, when we come back to normal on the grill list. will do maybe a swiggles, yeah, or you said there's one particularly one that the winds in the world. Yeah, that I'll have to get that.

There's also the Shalins, is a big one. And Yeah, there's a bunch that we can try. By the way, my nickname was all beef when I was in high school. Was It really? That's wonderful. I think I can remember that. I'm going to refer to you with all these things. So this hot dog is has a total carb of three grams. So I mean you get fifty these. Yeah, and and you're not going to gain weight. Now that's where the goodness ends. One hundred and fifty milligrams of Sodium, yeah, twenty percent of your normal daily sixty milligrams a Colester all in each one. Yeah, and not a lot of fat. Thirty two grams of fat, saturated fat, thirteen, and no sugars. So so if you're a low carb diet, this is pretty good. Oh yeah, but I mean if you're a little fat, low sugar, low salt, you might have a problem, though. and Nathan's is a no fillers or by products, no artificial flavors, no gluten or corn syrup. MMM, so that's you know, that's a that's a good thing. This whole deal started back in one thousand nine hundred sixteen wow and coney island, and it bears the name of the CO founder, Nathan Hand Worker. All right, so that must be some kind of a yeah, you know, he was an immigrant and his wife Ida hand worker. They she created the hot dog recipe they used, and I just grandmother created the secret spice recipe. A hundred and five years ago. They were founded in New York City and they have quite a deal. Al Capone used to go there, of course. Of that Nathan's hot dog contested do every year on the fourth of July. Right, yeah, it's that's it's an all American hot dog. It really is. Joey, what's that guy? George Chestnut? Joey Chestnut Eight. It's seventy three and a half Nathan hot dogs in the in competition. Nobody even close. That's that's a lot of guys. whacky. I mean, how long is how long is it for? Is it like twenty minutes that they get they gets eated or that's a good question and it wasn't right on my list. I don't want to freak. You've seen me eat. I could eat. Yeah, Oh, yeah, I can't. I mean come awake at Hammur Dome. So were that? That's that's not Nathan hot dog, though. The official hot dog of Major League Baseball, Al Capone. Like I said, he used to swing in there every once in a while grabbing Nathan's and MISSN FDR took it over to England for the King and Queen. So Nathan hot dog a big American store, is absolutely and we have a couple of them. They're big and we have a couple of them right here on Grill. You know, there's there's no size of food that I can handle, Jim, right now. As usual. I just want you to know, and it's just a full disclosure, there's one in there for your lovely wife to take. She she is beginning to appreciate you this more and more else. The one thing I was sorry, though, is that there wasn't any extra all the seafood. Yeah, of the what was it's a scallops or the crable crab, and she saw it. I had butter all over my shirt. Said, Matthew, that's not fair. So for condiments, we have and well, first of all, I live for the it's about the bond deal. Yes, so I always get like Brat buns and better buns with you on that too. And I hate cheap hot yeah, especially they get sogging whatever. Yeah, and that's a mess. So, but these were nice hot dogs, so I got some better buns and of course I bought them. Then I toast him a little bit and I have regular mustard catchup. And there's two kinds of relish here, sweet relish and dill Ralish, depending on what you know. You now I have to I have to ask you what's what? What are your condiments of choice? I like them all. The lowest on the list for me is catchup. I'm not a huge catchup fan. Yeah, you know. Same here. Now there are some people that call you, that call you...

...a Communist. Are you put the catch up on your hot done right, it's I've been called Communist for a lot of reasons. Dill relish is probably my favorite because it has, you know, it's not sweet at all. It's got that, YEP, that down taste that is more I don't know if harsh is the right word or whatever. So so that's that's kind of me. You know, mustards not sweet, but I love mustard on my hot dog. So I like the dill relish and a little bit of catch up just to give it a little sweet. That mixed it to the to the like the bitter goodness of the mustard and the and the targets of the of the the reast is not sweet. So I also like, and you probably do, to the stone ground mustard of stuff that's like the dejon's and all of that. That's all good too. I'm not sure I want an I don't all American hot dog. Well, so every once in a while I like sell our crowl too. I had a radio partner years ago that he loved hot dogs but he hated relish. Really he wouldn't do relish. So when he aggravated me and we were out doing a remote broadcast somewhere whatever, was my job to go get to hot dogs, I'd come back and smear old relaso. Of course I have fostered good you know. All right, Goload and taste of see what you got. This is a this hot dogs an inch in diameter and it's probably six inches long. It's a big hot dog. It's a hard you hot dog, is it? Yeah, dewich's bill. It's got good flavor to it. MMM. M Life is great. Hare, I'm grilledles. No, you've had some hot dogs are just that. This is plain. You can taste the flavor inside this hot log, which I do like. There are hot dogs that are made out of pork and chicken, which are fine. You know the old story that if you were standing in the factory that made these you'd never eat right's true, but you know, nobody ever goes to the factory. So we enjoy hot dog here. HMM. It's kind of like checking references from people when you hire somebody. Nobody ever does that, so it's the same thing with a hot dog. HMM. Now, would you ever go to a hot dog factory? So I'd love to. Yeah, MMM, I liked it. Well, I like that beefy taste. This might even be you know, I'm a swaggles guy because I live in and around Western we are right exactly, and you go to Western western New York and it's sailings, which we will review both of those, but they're gonna lucks too. But yeah, we're used to the pop op because it is wiggles here, but this is this all beef hot on's really good to it's about to bun and white. That's good with a sour beer. MMM, I'm glad I know you. God, that's good. So I was just thinking, and I will do this little it later on. Maybe we should have that as wiggles beer with weekend. Whatever you want. You're the you always well, for the first few grill this, you just brought what we were going to drink, and now you can tease me every week because you have five or six were outors now. So we'll see at work. I knew that you like craft beer. I just wasn't sure how much you like crason. Now they know that you love craft beer. I'm coming with all guns blade here. Hit me hard. I love it. Wonderful. Yeah, and I do. I mean I just absolutely love it. I was we have time for a story. Absolutely with you. This is going back to two thousand and one, January, two thousand and two. Okay, so eleven happened, you know, on September eleven, two thousand and one. All never forget that day. ME, neither. ME, neither. And I'm a home inspector...

...and were licensed by the State of New York to do home inspects and we had this trip planned in January because the association, the American Society of home inspectors, has a a big meeting in a conference in some in our thing, once a year somewhere right. And this year it was in New Orleans. This in two thousand and two and loved Lords. By the way, it was real. Oh Yeah, are you kidding me, please, and believe me, I went through there like a combat and so an associate from our area here, actually one of the partner's original partners of a knucklehead brewery, really, George Klin, and I went down to New Orleans for this conference and it was it was right around, right after eleven when all the airline things in this security stuff. We're not sure. Sure. So we fly into New Orleans and the cab ride from the airport in was just the guy to stop for Gas. It was it was not. So we get there and there's more rats per person in New Orleans. Yeah, you were rats running around our hotel and we stayed at the higher right across in the superdome there. Sure, and it was such a great time and I had done some research because I like a particular quality of restaurant nights and you know, I google what's the best restaurant in New Orleans and up comes a brandon's of New Orleans, Brent Brannan's, and I go. I said to George previous to that that we have to go there. Sure, absolutely have to go there. And so we're walking around one night because I had the address or whatever, and I look up and it says Brandon's and we walk in there and we had an awesome dinner, I mean really good. Sure, and you know how you go when you go on a conference with somebody. You know he pays for breakfast, you pay for dinners and you know you breakfast than he's dinner. What I'm doing with trouble. So is my turn pay? Right? Sure, so I hand the waiter my American Express card. Sure, and the little duebmeister he comes back and he says, I'm sorry, sir, your card was declined and and yeah, everybody at that point would say, well, that's not possible. I got planting, I'm on it right. Well, that's not possible. So George, being the class act that he is, he said nor, I'll get it, we'll sort it out. So he you know, he care. So I go back to the whole tower room. I call my office and I get a hold of my wife and and I said this is what happened. Can you just check? And she checked with American Express and nothing. Nobody had even tried to use the car to use the card. Had had happened. So I don't know what happened there. So we left and when I got back I wrote a letter to him and I said this was an embarrassment, this is what happened. Blah Blah. Blady calls me from from the restaurant and he said can you just send me the receipt on that? So I fax them the receipt, because that's what you did back then, right, and he calls me back and he goes, we don't have any tables or any servers, anything like that. And he said are you sure you were in Dickie Brennan's? And I said no, I was in Brennan's. No, we're Dickie Brennan's. It's a cousin. It's a different restaurant. And so I he said you're welcome to come here. I'll get your dinner no matter what, and I said thank you and whatever. So then I wrote a letter to to bring Brennan's right and I said this is what happened to me and they said come on down, we got you covered, we're will you know whatever. Six months go by and I get a call from a law firm in Washington, Intellectual Property Law Firm, okay, and they had heard the story and it turns out that Brennan's of of New Orleans is suing Dickie...

Brannan's for name infringement. Oh, what did it? So they've been collecting these stories, right. So the guy lawyer calls me and said would you come back down to New Orleans and testify in federal court? And I said well, yeah, as long as I get I can bring my wife number one, and I got I get limo to and from the finest hotel, all the meals and everything paid for, and he goes yeah, sure, ha ha. So we fly down there, all expense paid. Right, stay in this wonderful hotel. The dining room was actually it was an old bank. Sure, dining room was actually of the vault. It was so cool, crazy and right. We are on the SUCCA floor and you look down in this alley out back and there's all these cool restaurants and stuff and bloody Mary's on tap all you know in the morning and whatever. Is Great. I testified in in Federal Supreme Court in this lawsuit. I testified for twenty minutes, okay, maybe, and they asked me all kinds of questions. I said, yeah, I thought I was in Brandon's. I wasn't, I was in Dickie Brenn has and they, you know, they it was horrible. But so it was just wonderful and they wound up for the most part losing this lawsuit. But for there were several sections of it, I guess, and I don't understand this, sir, but where I mine was they want a two hundred and fiftyzero judgment against Dickie Brennets. So it was fun. It was something you don't get to do very often, and my wife Diane and I got to go upon down the Mississippi River little bit, go to the New Orleans Zoo and up and down Bourbon School. Now are, do you know what? They're both places there's too existence. You know, it's funny you mentioned that because when Katrina hit, and what's that? Two Thousand and for me something like that. Yeah, I emailed Clark Brennan, who I had. He was the guy to own this and was doing the lawsuit whenever I had eat, because I knew that the whole they had a wine cellar matt that was millions and millions of dollars while hundreds of thousands of bottles of wine, but it was down a stairway in the basement. Sure, so I knew that that whole thing was ruined. Either that or they just had people trying to run it upstairs. But he got back to me and he said all my employees are skettle, all of our I don't know where anybody is and I'm just trying to figure it out and whatever. And and it was a very heartbreaking. Yeah, the thing and and I haven't really kept up with it. I need to find out whether they're still there or whatever, because we did go. When Diane and I went back to testify, they invited us in and that's when I went in there. We went in for breakfast and I had oysters benedict breakfast. HMM, that sounds ridiculous. So it was an interesting story. That's awesome. Yeah, I need to get my car rejected to have my expenses paid for some. You know it was. It was weird because you know American expresses, there's I don't know what our credit on it is, a hundred grand or something like that. I mean it's ridiculous. So you're there's no way it can be. I did have my American Express card when I flew through Miami. I had it cloned and then some guy flew from Miami to New York on my car. But whatever. Yep, yeah, it's a pretty big cards. You're right. You know what? That story made me thirsty. MMM, it did. So I'm trying to think. So should we go with this waggles AL or should we go with the stout? I'm thinking stout. Okay, it's but it's but you decide, because you know it's okay, I want to. I want to. I'm going to hold off on his waggles. We're going to go to the stout right, okay, all right, because we are going to do this. Nathan's hot dog is one of the best hot dogs I think I've ever had. But I love those pop opens waggles too. So we'll a couple of weeks will circle back around that have Aus waggles and maybe when you put it in some of these nice brought buns. Yeah, that that it'll it'll taste just as good, but we'll see. I have to admit the flavor of the all beef hot dog...

...right at this very moment, right now, I'm leaning towards this the Nath is, but you're right, I'm so die hard viousate New York that it's hard to out the bear long. Yeah, I get the PRY my hands away from his wiggles room. You're loyal and we like that. So another brewery that you are familiar with, and this one is not local at all. This is from Young's and this is, I believe, London. This is a British crafted beer. It's a double chocolate stout, I stout rude, with real chocolate and natural chocolate flavor added. That this is a product of you. Just what you sure? It's a five point two percent okay, so normal alcohol level? YEA, and it's it is. It's a pint size as well. So Hmm, yeah, we can't have anything less than a pipe. Absolutely not. I never get sick of that ever. Well, me get your glass, Mr Sammy. HMM, thank you. There you go. It definitely has a chocolate smell. Through it. I'll tell you one thing, though. You have one of those hot dogs, this is you want another one. Look at that. Wow, that's got a head and a half on it. It's a creamy look. Yeah, I'M gonna say the same thing. has a very creamy look to I can smell the chocolate and it's it's taken a while to it's right now it looks like a black and Tan as it does. The very good, very good call sorts that out absolutely. It really you could smell the chocolate that. Now, does that have that steel ball in it or it does? Okay, yeah, that that steel ball. Was Funny because we had the guy from big alice there was telling us how the balls that they put in some of the cans weren't available for a while because of the virus and you know whatever. So did you try it? Now? What? You'd be the first one. All right, all right, so here we go. That's good. Yeah, that's HMM. Okay, that's a good stout. It's it's a creamy stout. I was going to say the same thing. Very creamy finish to it. It isn't particularly sweet chocolate. No, it's not. I it's more like a I remember once when I was a little kid. You know, kids don't know. They just want chocolate, right, yep. So I looked up there and I saw chocolate. I grabbed the thing and it was Baker's chocolate. I'm so bit into it and bitter. Yeah, right. But then ever since, and I'd like it, you know. So here, here, I know I'm gonna get slapper saying this, probably, but here's my thought on this. It tastes like Guinness with a hint of chocolate. Okay, I think you're right. I I think you're absolutely right. Guinness is an Irish Beer, yes, and this is England, this is lunch, right, yeah, okay, so there might have been some industrial espion. I done. Now I'm you know, I think you're absolutely right. balded the whole nine yards that. I think you hit that right on the head there. That's exactly what this is. Guinness is not my favorite favorite. I can do a black and Tan with it that I really like. I'll take a Newcastle and combined it or whatever. But I think you're right this. This is a little creep the little bit creamer than the Guinnis. And again you do have that run the back. You get that chocolate to fdswallow it. So it's like a creepier vergion that get us with a chocolate fish to hmm H. I like that. It is. It is tasty, though. I do like this a lot and it for being a stout at the end, I think. I think also because it's so cold, it still have. It still very refreshing, you know what I mean. Sometimes stouts, you know, if you stuck, you you should be sit by a fire or something. Having that stout this was still feels very refreshing. Yeah, although I would drink that by a...

...fire. I would too. Oh my gosh, that's good. I like that beer. Yes, absolutely. So. I don't know. I don't know which one's in the running here now. depends. Sometimes the last or the third beer that we yeah review comes in and kicks. The other one comes there, it comes out hard. Couple Sweden. So we still have a we still have a few choices and I have decided, I know that a just just for just for kicks. We were going to do that as wiggles, but I think im going to save it to we actually do is wiggles. I'm gonna pair those wiggles beer with those wiggles. All Right, okay, yeah, that's that's absolutely fine. So we're going to do we're going to do one more shours and I'm going to do one that I think might sway us to that, to that one I'm going to I'm going to pick the one that I think is going to make us make it a clear winterer, I think. HMM, I keep hat. Normally when I eat here on girl list, do a couple of bites. We keep a couple bikees. I keep talking, I keep on the back to the slide dog and you can't see. You obviously can't see on the PODCAST, but, Jim, if you look at my plate you can see how much slight. Yeah, you might be taken bigger by night. You you know it's you don't really know what either. I look like most people think I'm six, six, you know, real good looking whatever, but it doesn't work. And they'd be right, right, yeah, right, and and they certainly can't see you. And but I'll tell you one thing. If you were fighting a war, you would want Matthew with you and your life is a bouncer. That's perfect. Yeah, I was a little bit. It's true. Every once in a while watch that movie roadhouse right with Patrick swayze. took it everybody over the place and the guys walk in and he's got these big pointed knife things on the tip of his boot, right and I could just see you throwing that guy out of the wall. I don't think I never got some roadhouse style fights. What I was about real there's there are some brawls about few, especially with that the early days of the festivals of the street. Yeah, I think it's got a lot of ha every once in a while. I I really miss that because back in the back, in the S and early S, when they had the festival tent downtown Rochester, New York, great acts came. Now, absolutely correct. I used to love that. That was so much fun, and it was. It would be just a place where everybody could come and hang out. But you know, I don't know what happy at the East and tussle is one of them. Yeah, that one. There's there's a bunch of them that were. Alexander Street Festival is one of them. No, there's one on Main Street. I forgot that one, the one that was, but it is a bunch of them. That was great. The yeah, I can't think of anyway. There's a ton of that and it's all coming back. That kind of stuff coming back, so it'll be good other parts of the country, like I go visit my brother and in Colorado right I've which I've been to also. They don't have the draconian liquor laws like they do here. Right. So the craft breweries have these big open areas with, you know, does Straw and hatchets over here and there's, you know, horseshoes over there. You can go take your beer and your food and go out on whatever. Here you're your penned in, you can't breathe. Yeah, it's just draconian and it all comes from New York. Yeah, I wonder. I wonder because they made alcohol a little bit more accessible during the pandemic, because people were able to get in there. I wonder if they're going to make that permanent, if they're going to make it easier where you could actually because you're right, even in New York you weren't. You weren't really allowed to mail beer or order it habit sent to you. That was a law against that. That law has been kind of relaxed since the pandemic. I wonder if they're going to this kind of do away with that? I don't know. That's a good question. The difference between New York and Texas and...

Florida is stunning. As far as that I know it is. You know that whole deal. But well, you know, you will be starting that out in the next few months. Yeah, it's because if I can order stuff from all over the place right well, I will. I will. It's HMM. So now as we talk, we still got a little bit of time left. Couple things I wanted to mention. Number One, obviously you can find realist anywhere that you want, the podcast adult will, I hurtcom, wherever you get your podcast, spotify, Jim semoncom inside the marks Radiocom, the seven ranch cobbly cooking shows of aable on Youtube now and a new one will be up there soon. So keep your ears and eyes peeled for that. And also, I've been lazy and I want to apologize to you because I bought these things a while bag that I told you I was going to use so we can test them to see if there was a way to if you were kind of, you know, financially strapped and you didn't want to spend, you know, like a thousand eight hundred bucks on a pellet grill or smoker. You could buy these little tubes for like twenty five bucks that you put in your your girl, that you ever, whether it's a gas grill or charcoal grill, and you put pelts in them and and then you can turn your standard grilling to a smoker. Okay. So you have to buy a bag of pellets and you fill it with the pellets and then you how do you light it? Like like a torch? You pretty much okay, white it all right, can these tubes are supposed to smoke the pelts for up to six hours. Really okay. So if you are strapped for cash and you don't want to buy a pellet girl or smoker and you have like a gas grill or charcoal girl, these it's got to be a decent one. You can't if you have a little cheap it's not going to work very well. But if you have a decent gas grill or charcolate girl, like a Weber right, right whatever, wherever you got, you can put these tubes, which I bought. I have them because I want to see how it works. I had opportunity to use them once but he's my regular smoker, because that's just I'm so it's a customer doing that. But I want to try to actually use these things to see how it compares to a real smoke. Okay, one of the things that and as we film the cooking show next week we're doing pork ribs and a beef ribs and one of the the holy grail of cooking ribs, of course, is that smoke. Absolutely correct and and that, yeah, exact pink ring up. That's that's so big and we've said forever. I'm glad you brought that up, that that even in the least expensive gas grill you could figure out how to get some smoke and that sounds like a wonderful way right, and I just want to see because I've read some testimonials and everyone who's used it as said that it's actually works pretty well. Really, okay, they say. You know, it's not as good as a professional smoker, but it's not bad either for what you're paying for. Your only paying twenty five bucks for these two tubes. So you know, it's if it works at all, it's a win right. You know those old old I remember when I was a kid in our kitchen we had this fill co refrigerator, the big old refrigerator with the round top on it. Well, over the past few years I've seen three or four of those where they took all the rubber gaskets off it because it was all metal button right, and they turn them into smokers. Wow. Drill a hole in the top, have a little chimney coming through there with a vent on it so you can control it, and then a thing down on the bottom where you put to the wood or charcoal or whatever, and then you throw you soaked some wood chips and shirt and water, water for a little bit, whatever you want to yeah, and one of the things that I read lately was don't soak your wood chips because it slows down the cooking process. Now I don't know. I think it makes it go longer. So, Yep, I don't know. I yeah, I think you're fine if you're so good. I'm not. I don't. I don't buy that. I can make a smoker out anything. Caress is what my point was. One more thing I was thinking about getting and I wanted your opinion. That will get another beer. I saw rippy. So...

...you ever see rib racks? Ever see those things. Yeah, they stand them up. Yeah, right. So I'm not. I'm not used one. I've always had in my my ribs right on the iron, whatever you want to call it, the you know, and put them over whatever. I wondered it. Does it make a big difference those rib bricks? It depends on the type of grill with within direct cooking, say on my Komoto Joe Grills, which are those big ceramic Gils, it's there's no question it's warmer on the bottom that is on up. So if you put in you can get more standing up and right. So I use those racks with that. So you do have yeah, okay. Now on the Pellet Grill, it doesn't matter because it's just about it's controlled everywhere. Right, right. So what I would do if I'm cooking ribs maybe for four hours, poor CRIBS, okay, and I'll go into two and a half hour and I'll flip them. I'll put the bottom up in the top down, but when it comes to making them as tender as they could bess a bit, but they come apart sometimes when right I'm going to wrap them in in paper anyway, and all of that just gets stacked up inside there and I'm sprain them down with apple juice or whatever I choose to put on there. And you know that finishing part of things, as the racks are kind of cool if you're doing a ton of ribs. If you're only doing a rack or two, you don't need death. Okay, those one, because I you know, I have a decent sized family and I'm a pretty big guy. I could probably had a little rack on my own. Usually I can, but still, I've looked at them. I thought about getting him. I wasn't sure if I want to actually even go that rather than it's it's it's easy to organize, but they're a little more difficult to like. If once in a while I'll do ribs that I just pound with barbecue sauce because certain family members like it char which I like a churn on it, and and you can't get to it if it's in a rack. So you know that that. I think you just answered my question then, because I'm a guy who likes I've already taught I've always mentioned the meat marshmallow right. Yeah, where it's going to crispy on the other side, soft and media in the inside. I'm that guy I like the I like to make that meat martial effect, maybe meat marshmallow effect. So I will sauce it on the outside to get it crisp, yeah, you know, and then have that juicy this at the the meeting the inside. So I actually have an old gas grill that I only use for that, because when you pound so much barbecue sauce on stuff, it drips down there and next thing you know the whole thing's on fire and whatever. So I don't want my good grill to be like that. So I always have a junkie grill that I they run. I told you, I have wanted that too. Yeah, I throw. I throw a two hour everything, but even joking said right, but waste the buddy. But I do it all right. What do you think? It's a time junother. Let's let's do beer number three and then we then the fun part is we we vote. Yeah, it's like you know, well, there's no Republican or Democrat here. It's just pure beer, although we do have our opinions. You know, it's funny, but Matt and I are on polar opposites of the whole political realm, and that's so much fun with him because you know, he's not a contentious individual and I try to be as respectful as I possibly can't, and it's it's been so much fun discussing some of this stuff. But we both have our own individual feelings and that's true. Yeah, but we're not disrespectful to you know. Know we've been working together for a little more than two years now and yeah, no, no issues. You're right, we have our we have our thoughts, but we also, I think, food and beer trump everything. Don't put intend I did. I did press you, though. I love you in a piece. All right. So what do we have here? So I...

...know you said that you were I in this when I pull it out, hush. So this is called the riveter rose. A goose like Rosie the riveter. No, yeah, right, no, war horses all like military style. Right, right, we've had the churchills already. So this is a sour beer with pink Himalayan sea salt, strawberry and lacked. That sounds wonderful. Have you ever cooked with a Himalayan sawhillock? I have, okay, I've cooked me on top of the blood. Yeah, yeah, I have. Now, as far as strength of beer, this is an all day beer. Three point one person alcohol. Oh, okay, so it's very low. So if you were, if you're out laying on the HAMMOCK and you want to have a few, want to have a few of these while you're in the sun, you can. What I'M gonna say up front before we even open, that is there's there was so much that was added to that. Yeah, after it was brewed. You know, it probably was brewed in the five or six right, I'm sure it was. I'm sure. And and all the extras. and I wonder what the salt did to it too. So I'm expecting this to be a over the top taste. I think so, because you're right, I don't think I I don't think I've seen the salt at it's almost any of the beers of yeah, yeah, you know what I'm thinking of. Like, what do you call the Margaritas? Were assault the glass? Yeah, well, when I was a kid, my mom liked beer, and some women don't like beer at all, but she liked beer and she liked that. She does too. It does, does she sh my mom liked stout, but she she would salt her beer really yeah, she would put salt in there and and I kind of picked that up a little bit. And if I'm drinking a Pillsner, which is to me with all the craft beers now a pilsners, we utility the right, right, and it's just a beer to have a beer, right, and if you put a little salt in it, it gives it a unique taste. So I'm interested guy. We'll see what I here we go. Oh, what do you smell? It? All Right, Oh, yeah, I'm sorry. So this is yeah, that's strawberries. Welcomes right through. Really, Rose A, rosie the riveter, keep going on. I'm just kidding. That's why these guys that he knows exactly where fifty percent is. He doesn't try to there you go. He I don't try to short anybody. So this is, Oh gosh, just a look like an Orangeish, pinkish yeah, right, right, it's a darker Pillsner, look. So, yeah, whatever you smell, the strawberry comes right through. Gosh, no, MMM, all right, we go. And there's quite a head on there. That is your nique. That is different. Does this say Sour on there? Oh, yeah, okay, that is it's definitely a sour. HMM. Wow, I'm trying to break down the profile yes, this is a this is very complex because you can't taste of him when salt and I think what that salt does to is it the sweetess that would have been with the strawberry it got? It cuts that away. Yeah, because you can taste the flavor of strawberry, but the sweetness. Is it there because the salt is there. I like to taste of this, though. It's it's different, but I like the taste of it. It is it is a little more sour than it's the other Shour puckering someth yes, it'll. It makes your face punker a little bit. People that have their first Sohour this one. Probably this is prior root of the yeah, it would that they would. They would say Adam I and, but it's like anything else sometimes in life. I remember when I was a kid I didn't like Spaghetti. Now bring it on right US and and it's...

...it's just like that. You have to give things a chance. Yeah, so, I I don't know what I was expecting here, but it's unique. Yeah, is the word I would use for this. Of course it is. It is ice cold. Yeah, you you have figured that out. Yes, I ordered the ribs for the cooking show next week. Okay, from HAGGAD orange, which is a local market with a one of my favorite restaurants, real butchers stores, by the way. That's okay, the restaurants or whatever. It's a hometown family grocery store. Slowly and started in a one thousand nine hundred and fifty three. They actually have a real butcher, a real meat manager, butcher guy and and there's a couple of people that work in the in the meat store. Now, in the old days I used to bring in whole sides of beef and hook them and bring them down the track and all that. We don't do that anymore, but they do get big chunks of meat in there and they cut it all on unique cuts to like that, that one that I just thought I acquired that that long ago. The what were those? I forgot the name of the Tomahawks, know that I love to watch. Yeah, you know, I mentioned those on a daily basis. But no, it was a kind of meat that is a special for me, that that's used to be discarded. It was the poorhouse tails. Okay, steak tails, yeah, okay, which I still have not cooked yet. They're in the freezer, which I have to I have to get on those. You are going to love those. What I did a lot with the steak tails that I got from hagged orange was I would I would turn them all into burnt ends. Now you can do that, you know you do. What I would do is I would sense you. I oiled them down, I sees them a little and I started them in a cast iron frying pan. Okay, kind of sizzled them a little bit to brace them, and then I transferred them to the grill and low and slow them until they were right. You're going to love those, no matter what you do. You Love Them. I was. The first thing I noticed about them when I got them is the marbling. Yeah, yeah, that's it's you know, we always say this fattest flavor right all right now. So that marbling gives it that juiciness. What you're going to get when you're done cooking. I'm excited to do it. I'm just because it's such a unique opportunity for me to cooks what your having had before. I don't want to get it wrong, so I was just trying to figure out the way I want to do it before I cooked it. You know, so right, but I think I'd like your way? I think I was thinking about high heat, kind of Christma up on the Yes side and I kind of slow it down a little bit and then then that's been a little salt pepper or whatever. The ribs that I'm getting at hagged orangs are for the cooking show. Arm of course, baby backs. That's pretty straightforward and good, you know, really good quality. But I'm getting Black Angus full side racks and they cut them to the side racks of ribs are about twelve thirteen inches, you know, long. So they cut them in half. Sure where their easier to manage? The membrane on be on beef ribbs a little more difficult to get off than it is on the baby back. So, but so that's one of the reasons why I got to watch the cookie show. Check that out. I was going to say to beef ribs in general you can kind of baby back ribs and pork ribs have a little bit more wiggle room for a mistake. Yeah, where you could correct it. Where those beef ribs, if you do it wrong, they can become it's very tough right. So yeah, you got to do it right. You can go from tender to leather down then for leather after we ought to do is play the Frankie Lane Raha. Right back in the day, though. I mean, can you imagine that when you're on a cattle drive and right and cookie says, yeah, I'm gone out and shoot one of those things. You guys want steak tonight? Yeah, okay, you want to meet lottery. That's fresh as you be right there. So I'm tempted...

...because we had everything that we had was kind of bitter. It was right. Yeah, I'm tempted to try one more. All right, bring it on. I think I know which one you're going to do, but we'll check that out and and we'll see. And Matt's got this this vessel that he brings to grill this that's packed with ice and and I I think I know what's going on here. We've had three beers. We like them all, but nothing. I'm out of the litter. Nothing I know. So I have two that I'm going back and forth with. There's something about Cherry Hmm, and theming Domina. I can't say it right. I'm a most of Sour. You know what I vote for? Yep, absolutely, absolutely. So. I you know, here we go, boom, this you know, we could go on for hours doing this, right, we could, we have to. Maybe we could order a pizza. I guess he's pouring that up. All right. So that looks just about like well, a little lighter than the last one. Yep, so this is the smaller serving. Smelly orange. Six percent. Yeah, I got to clear this out. You can smell the orange. HMM. Well, that's better. Got, are you good at that? I pour then in there. That might be a sound effect to by the way. Yeah, you're right, I said, all right, here we go. HMM, that's well, that's different. That's that's dry and sweet in the same glass. I mean that's really funny. That's yeah, I was expecting that. No, I was thinking oranges right right now. That yeah, this is it smells a lot like orange, but it's it's it's dry. It's very dry. Yeah, it's such it smells like it's not going to be dry. That it's in yeah, Yep, that's all right. So so let's look. Let's look drives the day. I think you know, I don't know about you, but if you have a passion, bring it forward, but I think this is a four way tie, buddy. That's are all relatively dry today. Yeah, I wasn't. Well, they're all good, I know. I don't. Yeah, I don't. Don't get me wrong, I don't think I disliked any of them. I think I was just kind of surprised. Yeah, probably all taste. If all four of those were in the cooler out there at the ranch and we had in more than four people over, they'd all be gone. Yeah, so it's not like they're any of them are bad. No. So. So, if I if I were to put your feet to the fire, yeah, and you had to pay a big look, I probably would pick that Rosie derivater. I think I'm leading towards. It's either that or the Patriot pop, one of the two right at those are the ones that I'm kind of yeah, I expected a little bit more sweetest all of the double chocolate stout. That wasn't there. It was. It's good. My God, it's like a it's like a chocolated gutnis pretty much. Sose not bad, very good taste. The most I think I expected a little bit more sweetness, but goat good. Yeah, the rosy riverter. It's sour but it's very yeah, TIG US first quenching. I guess I think it just you know how you every once in a while the Kentucky Derby's are like a nose. Yeah, between losing win. I think that's that's right there. Yep, I agree. You know, I do like to K to Patriots Hour, but I think the riveter just just a hair nose to thou. But Yep, I think we're going to agree on this one today. This week's winners going to be the riveter by a hey, yeah, this, this one was there. This was...

...not a clear winner. This is up. This is a buy the hair one. Well, I'll tell you, I I can't tell you when I've had more fun, though. Well, Hey, let's don't leave us. We've made it possible to sample four beers today. So, yeah, either way we want, we win. We absolutely win. I have, I have a very much a love for Craft Beers. I say here and you know it, the good part is that there's now there's a hundred Tho varieties and yeah, one thing I've always mentioned, I'll say it again, the one of the big things that I love about craft beer is that a lot of them are so local to your location, wherever you live, and by supporting the craft beer industry. You support your community. I stually so it's it's a win. You're enjoying a good product, you're supporting the brewer and the brewers buying ingredients from local farmers, is and dairries every everywhere else. So it's kind of the circle of life of your community right there. So it's one of the good things, which we try to find good things about New York state. One of the good things is they really really support crap. We do absolutely buying local and so forth. And and it's a win. And most of your craftbro friends are coming off a horrible couple of years for point to get out there, you know, enjoy support that local craft brewery near you and and while you're in there you say, Hey, how come you not on grill this? Yes, make sure that the center there stuff to us. We can. We can talk about it in right example it. There we go. Well, Jim, we finished another episode of grilled this. By the way, I want to make sure I mentioned that we will be filming the seven ranch called by cooking show this week, so stay tuned for that finished product. Also, you can find the first one on Youtube right now. Also, grill this is available on spotify. I heart. Where were you get your podcast? Jim simnoncom inside the marriage has radiocom. WHAT HAVE I missed? Jim, you haven't missed anything, and it is so much cooking and enjoying craft beer with a great matthew t Wilson, Jim Salmon here. Will see you next week on Grill less.

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