November 2, 2025 • 36 mins
Step into the world of premium bourbon as Tony Katz and Fingers Malloy savor the coveted Blanton's Gold Edition in this engaging episode. Experience their journey through the rich aromas and complex flavors of this sought-after 103-proof single barrel bourbon that has bourbon enthusiasts lining up for a taste.
Beyond the bottle, this episode takes unexpected turns through discussions of food recalls, innovative cooking methods, and the economics of modern living. From Tony's excitement about his new infrared turkey fryer to debates about the practicality of front yard gardens, the conversation flows as smoothly as the bourbon they're enjoying. The hosts share their thoughts on everything from the quality of HVC's Hotcake cigar to the puzzling contradictions in today's economy.
Key Takeaways:
Introduction to Blanton's Gold bourbon and its 103-proof profile
Tasting notes: Citrus, wood, honey, and vanilla flavors with a gentle warmth
Discussion of Blanton's pricing and collectible horse stoppers
Food recalls and the waste created when recalled products end up in landfills
Tony's excitement about his new infrared turkey fryer for Thanksgiving
Cigar review: HVC Hotcake with Connecticut broadleaf wrapper
The surprising "Snooze Insurance" from Grubhub for college students
Confusing economic indicators and market contradictions
Ready to elevate your bourbon knowledge and join in on this spirited conversation? Listen now to discover why Blanton's Gold has bourbon enthusiasts reaching for their wallets and what makes this particular expression worth seeking out!
All that, and more, on an all-new Eat Drink Smoke!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
The name Blanton's is a name that'll get you saying, man,
I want that bourbon. I want that bourbon right now.
You tell people you're pooring Blanton's and they will line up.
When you tell people you're porn Blanton's Gold, they openly
weep and then they line up. See drink, smoke. I'm
(00:22):
Tony Katz. That right there is America's favorite amateur drinker,
Fingers Maloy and fingers. I was at an event this week,
a bourbon tasting. They were doing pores of well or
twelve pores of Colonel E. H. Taylor, pores of Eagle Rare.
This happened at a very very cool spot called Kilroy's,
(00:44):
which is an Indianapolis institution in a place called Broad Ripples. Fantastic, tremendous, terrific.
And they had barbecue and they were serving wings, and
they were serving brisket and everybody was getting some. And
then if you were a VIP, you got about a
bottle of Blanton's Gold. Wow. Yeah, And that's what we're drinking.
(01:05):
It's heat drinks, smell. I'm Tony Katz. That right there
is an America's favorite amateur drinker. Fingers Maloy Blanton's gold
comes in at one hundred and three proof. Ladies and
gentlemen always applause for anything over one hundred proof. This
is the first single barrel, right, so this is Elmer
(01:26):
t Lee and wanting something that was, you know, just
from one barrel. Sometimes they would refer to it, according
to the people of Buffalo Trace as a honey barrel.
This coming from the center of a certain warehouse. So
this really started the trend of the idea of the.
Speaker 2 (01:44):
Single barrel and the gold is just a just a glorious,
glorious expression. But if you hand me the bottle right there, absolutely,
and I'm gonna be very careful with this bottle, yes,
because each one it'll tell you right on the bottle
they kind of write it in.
Speaker 1 (02:04):
This bottle was dumped on June fourth, twenty twenty five
a Sword and Warehouse seventy one on rick number six
from barrel number eleven. Right now, yeah, go ahead, now,
barrel eleven.
Speaker 2 (02:18):
What we know about that barrel is it is better
than barrel ten, but not as good as barrel twelve.
Speaker 1 (02:24):
No part of that is true. You are an idiot,
and it's just it's just not what you see every day,
it's not the one now. Even on these, if you
notice that it's got the horse on top, and this
one is the tea.
Speaker 2 (02:38):
I don't know if they did that on purpose. It's
a tea for Tony maybe yes, maybe no. They gave
me this for showing up.
Speaker 1 (02:44):
They gave me this at Kilroy's Broad Ripple. They gave
me this bottle because you're a VIP. It turns out,
so they've got the horses on top and then people
collect the stoppers here right, Because the horses with different
letters that spell Blantons, they're in different phases of their run,
so you put them all together, it looks like the
horse is running and spells out Blantons. It's actually a
(03:07):
very very well done piece of design. And to look
at this, you know, it's it's not as dark and
as deep as as you might think when it's in
the glass. Certainly there's a little red hue going on
to it, but you can also it's it's not as
(03:27):
dark as you would think. But that nose fingers wily. Okay, yeah,
that is all right. So first of all, I've seen
people remark that you will get a little ethanol on
the nose. I'm not. I'm not getting that at all.
Slightest bit, slightest, slightest, not enough to make me run away.
Speaker 2 (03:49):
No, I'm still all nos in. So there's a nice
little bit of for me, a little bit of citrus,
some wood, and there's something else there that I'm not
able to put my finger on.
Speaker 1 (04:05):
Yeah. The word I think that you're looking for is luscious.
This is a very very complete nose. It doesn't hit hard.
It hits you talk about that that that that fruity
and there you talk about citrus. I think there's even
a little bit more fruit going on.
Speaker 2 (04:23):
It is.
Speaker 1 (04:24):
So it's it's it's not candy sweet. It is fragrant,
fragrant sweet and and to an extent decadent. It is
a very nice expression on this right here. The uh
from uh, the the good people at Buffalo Trace is
(04:45):
actually Sasarac Blanton's Distilling Company, is the way to see it.
This is the Blanton's Gold. But Fingers, maoy, enough of
just sniff and are you are you ready for this? Oh?
I've been ready for this all day. Fingers boy is
about do what is known as the Kentucky chew, taking
the juice, moving it around the palate, getting a feel
(05:06):
for it. I am a believer in the two SIPs theory,
the first sip to set the taste buds, the second
sip to really get an idea of the flavors.
Speaker 2 (05:15):
Fingers, meloy, you have taken your sip. What say you, fingers?
It's wonderful. First of all, doesn't play for me over
a hundred proof. There is a nice little bit of
sting on the tongue, not a lot, but maybe a
little gentle warmth.
Speaker 1 (05:33):
In the chest.
Speaker 2 (05:34):
There's a little bit of oak, there's some pepper, a
little bit of apricot, some honey.
Speaker 1 (05:47):
I think that's about it. It's it's wonderful. That's a
nice mix.
Speaker 2 (05:50):
All right.
Speaker 1 (05:50):
Let me go in. Here, I go here, I go here.
Speaker 2 (05:52):
He's going in ladies and gentlemen, and he's doing what
we like to call the Saganaw swish. The memph this
munch a little more heat than I thought it would have.
Chatanooka chomp. Really yeah, oh, look good for you. He's
going back in for seconds like it's Thanksgiving back. He's
going for another saganaw swish. It's actually the Kentucky chew,
(06:18):
but we call it the saganaw swish.
Speaker 1 (06:19):
Here for kicks, it's the Lantin's bounce around. Oh there
it is.
Speaker 2 (06:26):
That is.
Speaker 1 (06:28):
It's a little hotter than I thought it would be.
But the honey in there, a little bit of vanilla
going on in there. That's that's very nice. A little
hotter than I expected. It's been a while. I feel
(06:50):
it in the throat, I feel in the very top
of the chest is where is where I feel? That?
Really nothing for you.
Speaker 2 (06:59):
I just have to really start examining if I really
am dead inside like you say I am. Well, I
say it only because it's it's one hundred percent true.
But that doesn't play over one hundred proof, does it.
Speaker 1 (07:11):
No?
Speaker 2 (07:11):
No, no, it's no part of this is punching you
in the face. No part is that it's just a
little more heat. I think it's gonna be great on
a cube. It's just it's very nicely done. It is
a super solid expression. There's a lot of good happening here.
The conversation here on Blanton's gold is priced.
Speaker 1 (07:35):
Now, there's the price that one could find it at,
possibly at a store. There's the price that one would
find it at at an event. There's the secondary market,
which we do not condone in any way, shape or form.
Please don't sue us.
Speaker 2 (07:53):
The MSRP on this is one hundred and twenty dollars
one hundred and fifteen hundred and twenty dollars. Secondary market
is two fifty to three hundred. Okay, it's not something
you find every day.
Speaker 1 (08:11):
I can see it. There's really a lot of care.
It's seemingly to me consideration, there's a lot of flavors
happening here. But if you find it, an MSRP one
hundred twenty bucks is still real money for a bourbon,
although there are plenty one hundred dollars plus bourbons in
today's world. Have you seen how many bottles? Did you
(08:32):
say they have released of this that I don't have
an answer to. We can find out. Maybe it's the
age of recalls, but it seems that there is a
recall all the time on everything, on cars constantly, and
on food. It's eat, drink, smoke on Tony Katz that
(08:54):
is America's favorite amateur drinker, Fingers molloy. It's a couple
of stories that you had here from that are worthy
of attention. Let's start with Coca cola story from USA Today.
Three popular Coca Cola, sodas that's the Coca Cola, zero sugar,
Coca Cola, and sprite. The cans were classified or recalled.
(09:17):
It was classified as a class to recall says that
the recall products could cause temporary or medically reversible adverse
health consequences. Metal contamination, which means some shards got into
the cans, which means there was something wrong in the
actual processing. Like sometimes you'll hear about like glass getting
(09:38):
into food or I don't know why that is. Sometimes
the recall is stupid, Like I think it was Costco.
They had to recall butter because the printing of the
container forgot to say contains milk. What that's a true story. Yeah,
so a giant recall because that's not on. But if
(10:00):
you're eating butter, you know it contains milk, and if
you don't know it contains milk, I don't want to
hear about your problems. I don't want to hear about
the four hours you spent in the bathroom because you're
lactose intolerance when you bought butter.
Speaker 2 (10:14):
I was looking for it. I can't believe it's not
butter joke, and it came up empty. Yep, came up dry.
Speaker 1 (10:21):
Yes, exactly as opposed to I can't believe it's not butter,
which is moist and delicious. Put it on your bagel
or favorite bread product today. There's no way you would
put that on a bagel.
Speaker 2 (10:30):
Ever, I can't believe it's not butter you'd put I
can't believe it's not butter on a bagel.
Speaker 1 (10:35):
No, you know what I would put on. There's defiance
beef I would get. Have you seen the freezer? Go
look at the freezer. I will Oh, it's delicious. The
freezer's delicious. It's filled with defiance beef. My quarter cow
came in fifty three pounds of ground beef. I'm sorry, fifty.
Speaker 2 (10:51):
I'm gonna send you home with some fifty three pounds
of ground beef. Seven ribbes. I've got seven strip steaks.
I've got sirloin steaks. I've got short ribs.
Speaker 1 (11:01):
I've got cube steak. I don't even know what that is,
but I'm gonna find out. I've got like pounds and
pounds of stew meat. I got a six pound brisket
out of it. A six pound brisket. Yeah, out of
the quarter cow. Right, you can't if you get the
whole cow, then you can do like a pack, or
they can do the whole thing. Amazing, amazing, four boxes.
(11:21):
Everything was insulated dry ice.
Speaker 2 (11:24):
Perfection, and the ups dude drove, backed up the truck
to the garage, dropped it off.
Speaker 1 (11:32):
Nope dry. Oh yeah. Defiancebeef dot Com use promo code, Eat, drink, smoke.
You'll get one hundred and fifty dollars off. Your order
comes out of Indiana directly to you, age twenty one days.
It is so good. The burgers first thing we did,
burgers cast iron, so good, so flavorful, fantastic.
Speaker 2 (11:52):
I have been meaning to try the ground beef and
I want to do it with burgers, and I don't
want any condiments at all.
Speaker 1 (11:59):
I just want to be able to test a beef this.
That's right. You have some, yes, because they we had
when we first started. They said to some, you haven't
had any of it yet. I have been very busy. Yes,
would you make some please? I will. I'm making more
defiancebef dot Com. Excellent people, Jacob and the family terrific.
You're gonna love working with them. It has been a pleasure.
Speaker 2 (12:21):
Uh.
Speaker 1 (12:22):
Full cow is coming next, just full cows. How many
freezers are you gonna need? Seven? Full cow is coming next?
Defiance defiancebeef dot com use promo code eat Drink Smoke.
Speaker 2 (12:36):
Do it now, get it before the holidays, Eat drink smoke.
Get it before Christmas?
Speaker 1 (12:40):
For sure?
Speaker 2 (12:41):
Uh?
Speaker 1 (12:41):
Do that? Do that?
Speaker 2 (12:42):
Do that?
Speaker 1 (12:43):
Do that today? Talk to them.
Speaker 2 (12:44):
Make sure you can get it before Christmas. Eat Drink
Smoke is the promo code Defiance beeef dot Com.
Speaker 1 (12:49):
No recall there, but there have been crazy recalls, absolutely
nutty recalls.
Speaker 2 (12:55):
So do you feel like we are experiencing a period
of more recall. It's just that because we're bombarded with information,
we're finding out about more of these recalls than we did.
Speaker 1 (13:07):
So that's what I used to think. Then there's this
story USDA and FDA food recalls are on the rise.
We're not crazy. The FDA recalled nearly eighty five million
units through the first half of twenty twenty five. I'm
glad I'm not buying any units. So now there's a
(13:27):
question of is is it something that can be repurposed
to something else? Because if you have to recall butter
because you didn't put on it contains milk, which is
so ridiculous. Do you have to now discarded the butter?
Do you have to destroy the butter? Can you now
use it in another purpose? Wouldn't that be a smarter better?
(13:47):
Would someone really have an opposition to this? I mean,
I don't want the butter that was in your refrigerator,
but the butter that never made it out of the store,
never made it out of the plant. Of course.
Speaker 2 (13:58):
Well, according to wasteedive dot com. You know, people have
asked that question, what happens to food that is recalled?
And for the most part it ends up in the landfill.
Speaker 1 (14:10):
That's insane. The food waste is stupid. It is I
this has to be the fact that the lawyers get involved,
right right, because if you do something else with it,
you can get sued for this, that and the other.
It's it is the problem. I feel this way about
front yards. You sue people over front yards. Now, my
(14:32):
father arrests his soul.
Speaker 2 (14:33):
Used to have a theory that grass makes stupid what
and he wasn't talking about you know, the the smoke grass.
Speaker 1 (14:42):
Like people getting insane about grass.
Speaker 2 (14:45):
They're always trying to plant their grass, They're taking care
of the grass.
Speaker 1 (14:48):
It's ridiculous. Already it's too much. I uh. With a
little bit of that theory in mind, I think that
front yards should be made into gardens. And there are
people who have real green thumbs, and there are community groups,
there are school groups. If you took my front yard,
my stupid front yard, and you planted like zucchini, tomatoes,
(15:10):
I know things you don't need fingers and and and
and broccoli or broccolini, cucumbers, and you planted that, you
just gave me ten percent of the food. I take
ninety percent and donate it to sell it or donate
to food pantries or whatever. Wouldn't we be better off?
What terrible idea? It's a genius idea. What the hell
(15:30):
do I need grass for?
Speaker 2 (15:32):
I have considered putting a putt putt golf in my
front yard, and they're just having clubs out there and
letting people play throughout the day.
Speaker 1 (15:41):
Grass is dumb. I don't want to take care of it.
I don't too. Yes, you you pay for somebody to
do it.
Speaker 2 (15:49):
You're you're out there on a Saturday in your Bermuda
shorts uh and flip flops with the lawnmower out there
pushing from from behind U say hot enough for you
to the neighbor.
Speaker 1 (16:01):
First things first, that's what I went with. Look at you?
How old are you? Secondly, I don't because I don't,
but I I still don't want to pay for it.
I'd rather do something else with it. Wouldn't we better
do something like like worthy valuable. It's a better use
(16:22):
of the land. Why don't we do good things with
the land? What was it like going to the original woodstock? Tony?
I was not at the original woodstock? What is going
on with you? How was that even crunchy? I'm talking
about efficiency. I'm talking about value. Garden in the front yard,
your whole yard, your garden, or putt putt golf.
Speaker 2 (16:45):
By the way, if there was in my front yard
just a place to uh to put from and you
were driving by, and it was like, wouldn't you stop
if there was somewhere where I could put through a
clown's mouth, Yes I would? Or windmill you see, it's
just tacky. That's a bridge too far. But zucchini right,
(17:05):
and then you know a couple of squashes you make
some ratituy everything solid ratitue.
Speaker 1 (17:10):
You just made that up. Honestly, we need to get
you out of Urb's Eat, Drink Smoke. It is your
cigar Bourbon foody extravaganza, Tony Katz. That's fingers below. I
find it all. Eat drinksmokeshow dot com. Our books, Let's
Go Bourbon and Let's Go Barbecue, available at Amazon dot com.
(17:32):
Perfect Christmas gifts. Not too early to be thinking about
those things. Let's Go Bourbon, Let's go Bbq from us
at Eat Drink Smoke available at Amazon dot com.
Speaker 2 (17:43):
But it is almost too late for a Thanksgiving Day gift.
That's why you need to go to Amazon dot com
right now and order Eat, Eat, Drink, Smoke books, Let's
Go Bourbon and Let's Go Barbecue. Because Thanksgiving is right
around the corner. And I don't know about you, Tony.
I give Thanksgiving gifts.
Speaker 1 (17:58):
To everyone I know. You know it's a month away,
just around the corner. You know what I've purchased. I
should bring it out. You know what I've purchased, You
know what I've you know you know what I've ut?
Your ducking No, I'm not a savage. Wow, I'm at
an event I've never done to duncin.
Speaker 2 (18:17):
I've never attempted it, so maybe I'm wrong I'm out
in an out mount.
Speaker 1 (18:23):
I'm talking to somebody and we're talking brisket.
Speaker 2 (18:26):
Listen to the show, and you know, yes, if a
brisket's too big, it creates a big problem. What I
may be getting excited here. I think you're going down
the road. You may be going down go ahead road?
Speaker 1 (18:37):
Do you think I'm going down? What road? Do you
keep talking?
Speaker 2 (18:40):
And I said, yeah, So I do a brisket for Thanksgiving,
because I do a brisket for Thanksgiving too, But this
year I'm going to infrared fry a turkey.
Speaker 1 (18:53):
And I said, I'm sorry, but what in the world
are you talking about? He goes, oh, yeah, oh yeah.
It's instead of a fryer, instead of the oil and
everything else, it's infrared and you can put a sixteen
pound turkey in there and and then it'll it'll cook
the turkey. It's fantastic. I still brin it and everything else.
Pata dry put it in. It's spectacular, And I said,
(19:16):
what sorcery is this? Witch? And then I bought it
on the spot, so I have it. It's in the garage.
It is right in there. I have from charbroil and
infrared fryer. I'm doing a chicken this weekend. I'm starting
with a six pound chicken, just to see what happens infrared.
Speaker 2 (19:39):
Okay, it's a thing, so let me get this straight.
You get a sixteen pound bird, you put it in
this infrared fryer. Three minutes later you have a turkey.
Speaker 1 (19:48):
It's not it's not three minutes, no, but it's it's
no oil. It's none of that. Now. I have done
fried turkey only once in my life. It was per
it was splendid. Well, if it was perfect, why did
you only do it once. It's a great question, and
the answer is the setup and and everything else.
Speaker 2 (20:09):
You gotta have the time you got right, there's a
weather consideration because you really can't.
Speaker 1 (20:14):
Leave that alone. I can leave my smoker alone, fine,
you can't leave the hot pot of oil alone when
there are small children and you're like, don't dip your
hand too far in. You can't. It's like a paraffin wax,
do not. You cannot do that. So I was like,
this is nuts as an idea, and I wanted to
(20:36):
give it a go. It's like one hundred and thirty
dollars I bought it. That's it. It's one hundred and
thirty bucks. I bought it, and I cannot wait. I
cannot wait. I'm doing it. I'm doing it this weekend.
It's gonna be fantastic. Wow. Well, that that's interesting. That's
not where I thought you were going. Where do you
think I was gonna go?
Speaker 2 (20:55):
At one point, there was a discussion about getting a
wagu brisket. No, so dumbly enough, because of the crowd assembled,
I have to get a kosher brisket. Kosher, by the way,
kosher briskets are excellent, but for this crowd, I have
to get a kosher brisket.
Speaker 1 (21:16):
And I checked with Defiance beef dot Com. They don't
just have extra briskets around. I would have I would
have been like, I'll take them all, please. They don't.
You gotta buy them by the cow people defines beef
dot com promo code eat, drink, smoke, get one hundred
and fifty dollars off your order. Uh So, because of
this crowd, I'm getting a kosher one and that's like
eleven dollars a pound, and I'm getting a fourteen pound brisket.
(21:40):
Oh yeah, it's gonna be stupid. And for the first
time ever, and I don't really have the house for it.
I like to entertain. I don't really have the house
to entertain. It's a little weird, but we make we
make it work. You know, I think I think I
have twenty five people in my house for things. You
know you need to do? Are you coming? Am? I
know I have plans. Just skip out from the family.
(22:02):
I'll be right back. Just get packing, I'll be honest, kay, right,
but thank you? A tent? So a tent is on
the as possible. Getting a tent for the backyard is
absolutely possible. But what do you do about weather? Like
you go inside the tent? Oh, then that's that's all.
(22:22):
You need heaters in there and everything else, don't you. Yeah,
you'll probably need some heaters, so I'm better off moving.
Speaker 2 (22:30):
Is basically you can rent heaters nowadays. We're in twenty
five smoking from HVC. I forgot where we were for
a moment. We're fuck, We're.
Speaker 1 (22:41):
Halfway through talking about this stupid contraption. You getting me
a tent. I did consider a tent. I may still
get a tent. I could do that. We could have
pitched a tent in the last five minutes. We could
do You think I would know how to do that.
It's a long time since boy scouts. You go out
there and you're in shorts from HVC. We're smoking hotcake.
(23:05):
That is the name of the cigar right here, six
and seven eighths a by fifty with the Connecticut broad
leaf wrapper, well into the second third, starting the third third.
Sixteen dollars a stick. Yeah, it's a very nice stick.
Speaker 2 (23:20):
Have you come over to the other side. Sixteen bucks?
Are you all in gonna be in your humidor gotta
get yourself a cigar in the humid or sixteen dollars?
Speaker 1 (23:30):
All right, Stewie, bravo. It's good. It is good. It's
it's really enjoyable. Uh. That that mocha, that chocolate coffee,
which I wonder now if it's a little more coffee
or not, but those things work. It was that really
rich pepper and that and that bit of cedar that
came in that it was taken away from those other
(23:53):
things that I that I liked that whole mocha kind
of kind of feel. But is it it's it's it's
a solid smoke. It's a solid one comes to a
bunch of different vetolas, of different shapes and sizes, and
they'll have different wrappers that'll be different flavors. So this
one was the oh, I forget what this was. This
was the fresh out of the oven broad leaf. So
(24:16):
this is the Connecticut broad leaf. Here, nice cigar. I'm
definitely worth trying again. I would look for it on
sale if it was less than sixteen bucks.
Speaker 2 (24:25):
Yeah, in this economy, sixteen dollars two hours smoke. You know.
We've had some problems keeping it lit, but really not
all that bad. Yeah, it's in my humidor it is, and.
Speaker 1 (24:37):
We're drinking Blanton's gold, and I got cubes here that
are melting. Fingers. I'm just gonna take one big chip
and just throw it into my glen Cairn. You just
you heard it right there, fingers. Do you have a
little bit of water? Do you think you have your
droppers with you? No? I don't, of course. You know,
I can't remember if I put the water in this
or not. What do you mean you can't remember if
(24:58):
you put water? We'll try it. Oh, yeah, I don't
think I did. So water will bring down proof, right,
That's what water does to bourbons. The only thing you
can add to burbon to bring down the proof When
it's in the barrel and water will will open up
the bourbon. Some flavors can become more muted, some become
more pronounced, and it's really a different complexion. So when
(25:21):
you're trying a bourbon, you gotta try it neat, try
it water, try it cube or rocks, and see which
way you like it done. I added a cube here
to the Blanton's gold one hundred and three proof, the
MSRP one hundred and twenty. Best of luck finding it there.
You're finding that for two hundred and fifty or three
hundred dollars here, all right, here I go.
Speaker 2 (25:38):
He's going in ladies and gentlemen. He has his blantons
on a cube and your thoughts, tony mother.
Speaker 1 (25:46):
Still a little hotter than I thought. But the fruit
expression in that, the richness of that, I can't tell you. Yeah,
that is just smooth as a mother man. Just you know,
Fingers just said a little bit of cool water to
(26:08):
his right there. That is just good. And one hundreds
of one hundred and twenty dollars a lot of money
that that pepper is still there. Yeah, oh sure, there's
still there's still some heat. Everything is still there.
Speaker 2 (26:25):
If you thought that he didn't play at one hundred
and four proof on hundred and three proof before. I mean,
what little heat there was for me is almost completely gone.
It's it's it's wonderful. It's at one hundred and twenty dollars.
It's definitely in my liquor cabinet. You get to two
fifty three hundred dollars, I I can't justify it.
Speaker 1 (26:42):
That's hard. And that's the problem with the secondary market.
In the tertiary market. We are not suggesting that at all.
We do not suggest breaking the lawn any way, shape
or form. Here at Eat Drink Smoke, Man, is it good?
Lanton's Gold, It is good. Fingers Maloy often find stories
(27:02):
for Eat Drink Smoke that are fascinating, and some of
them are ridiculous. And this one, this one is so
stupid that I think I should be allowed to start
hitting people. Now, you should start hitting people. You've waited
this long. I've been very very calm T Drink Smoke.
I'm Tony Katz. That is Fingers Maloy the podcast Eat
(27:24):
Drink Smoke. Get that wherever it is you get your podcasts.
Subscribe now Eat Drink Smoke and find everything at Eat
drinksmokeshow dot com. This is the headline, and the headline
makes me want to rage. Grub Hub is offering insurance
for people who fall asleep before their food arrives. But
(27:45):
there's a catch.
Speaker 2 (27:47):
At this moment, fingers, I'm going to let you talk
because everything I'm going to say is going to be
a four letter explosion.
Speaker 1 (27:57):
Why what do you mean you fall asleep before your
food gets there? You stone or freak? Oh onself? You
went there, and what do you mean you fall asleep?
You'll have them leave it at the door. They leave
it at the door, gets left at the door. You
explained the story. I will try not to rage from
(28:18):
October's people are a serious issue. It's Festivus right now,
and this is my airing of the grievances.
Speaker 2 (28:29):
From October eighteenth through November one. Grub Hub the food
delivery company, and he is offering sleepy students snooze insurance
should they pass out before their food arrives. On campuses
across the country, students order post pantry food orders in
the wee hours. Oh excuse me, I'm I'm still adjusting
(28:53):
to the new eyes.
Speaker 1 (28:53):
Yeah, he had the he had the lasik. He had,
he had a he had he had the he had
the gout in his eyes. I had two cataract surgeries.
Does that something different? Yes? I did see.
Speaker 2 (29:09):
Yes, I could go kind of, but it is a
little tricky at times. That's where I get pantry and
party apparently screwed.
Speaker 1 (29:15):
Up those party food orders.
Speaker 2 (29:16):
Yes, post party food orders in the wee hours, but
often don't stay awake to receive them. Grub Hub found
that seventy two percent of college students have snoozed through
a late night delivery order.
Speaker 1 (29:28):
I don't care. Wow, you schmuck. Here's the deal.
Speaker 2 (29:38):
These are hard working college students. Taught me that I'm
sure are up late studying. People are just assuming it's
a post party pantry situation, And really what it could
be is these students are just too darn tired from
studying and they fall asleep, probably at their computer, not
(30:00):
using chat GPT to write a paper for them.
Speaker 1 (30:04):
That's probably what's going on.
Speaker 2 (30:05):
User insurance, if you sleep through a late night delivery,
you'll get the chance to receive fifteen dollars towards a
do over meal.
Speaker 1 (30:12):
I still don't understand what's going on here. They drop
the food off the food's still there. Might be cold,
but it's still there. What's the argument. What's the argument.
Speaker 2 (30:26):
That they said seventy two percent of students at one
point have slept through their food being delivered or an
attempt for delivery. See a lot of times, Tony, if
it's a delivery at a dorm, they can't just drop
it off at your door. They have to be at
the ground floor and you have to go down and
pick up the food. So if you sleep through it,
(30:47):
a grub hub delivery driver suddenly has a sack of
white castle in their hands that they aren't delivering. You
know this story that so many more college students after
a graduation moved back home.
Speaker 1 (31:02):
This is why. This is why, because parents, you raise
your kids to be morons. You did, you did? This
is your fault. They ordered food because they're too lazy
to cook on their own. You're telling me, well, Tony,
they live in a dorm. They don't have a way
to cook. There's there's ramen, and there's a microwave. You
shouldn't even be ordering via grubhub. What are you doing
spending my money on grubbub. I don't even order on grubhub.
(31:24):
Why don't you just eat your lousy ram and be
thankful someone paid for college.
Speaker 2 (31:28):
You ungrateful child. Wow, maybe I haven't everything. Maybe I
just heard it. I just heard it, and maybe that
was a little a little much.
Speaker 1 (31:38):
No, it wasn't.
Speaker 2 (31:40):
America's kids need a kick in the butt, and I'm
here to deliver it.
Speaker 1 (31:44):
I'm al Bundy.
Speaker 2 (31:46):
But what if they sleep through the kick in the button?
Not when I do it, well, the catches. There's a
limited supply of these refunds, so it.
Speaker 1 (31:56):
Seems to be an unlimited supply. I have more on
college students seventy two percent according to grub up. But
you are right.
Speaker 2 (32:04):
It cracks me up that we have in twenty twenty
five become so lazy that not only can we not
prepare our own food, we can't stay awake long enough
for the food to.
Speaker 1 (32:15):
Be Anything you want will be delivered to you. If
it's two thirty in the morning and you want a
cum quat, there is someone out there who will deliver
you a kum quat qualm quot hot and you won't
just be awake. Thank goodness, I don't have employees. Just hey,
(32:36):
I could never I could never deal with this.
Speaker 2 (32:41):
It does feel like college students are are becoming a
little soft just to we bet a little bit.
Speaker 1 (32:48):
Then there's a story about tax refunds CBS News Americans
may get bigger tax funds refunds next year. This is
the passage of what they called the One Big Beautiful Bill.
They're retroactive these provisions to the start of the current year,
(33:09):
and total taxpayer savings could amount to an additional fifty
billion dollars through bigger tax refunds or cut in the
twenty twenty six taxes. I wouldn't mind.
Speaker 2 (33:21):
The only problem I see with this is the IRS announced.
Unlike grub hub, you actually have to be awake to
receive your refund.
Speaker 1 (33:27):
Oh, we see the problem. You know again, the grub
up story is so awful.
Speaker 2 (33:34):
I'm I'm curious to see where people's economics are. We've
seen gold prices shoot through the roof and then fall
back down. We saw oil prices drop into the mid
fifties and then come back up. The market doesn't stop
airline stocks. There are a couple of airline stocks.
Speaker 1 (33:51):
That beat estimates. Airlines are beating estimates. I cannot explain
what is going on. We pay the tariffs. There was
an interest conversation on social media about hey, we don't
talk politics on this on this page, but well, what
if we're talking about it was it was a cigar page.
(34:12):
It was actually the people over to guard coup. Okay,
we don't talk politics here. Well, okay, I can appreciate that.
You talk to gars, you don't talk politics, It's fine.
Well what about tariffs. Tarif's our political conversation. We talked
about tariffs, and so it's really kind of interesting where
people draw draw their lines and tariffs. We're paying billions
(34:33):
in tarists, which are taxes on Americans at tariff on
something as a tax by by definition, and yet we're
seeing these massive numbers in in in earnings from these places.
And we still see and I can compare this with
a story that says Hamburger Helper sales surge as Americans
(34:54):
Titan budgets. I can't make hide nor hair of what's happening.
We talked of constant contradiction. I've talked about it for years.
Speaker 2 (35:04):
After the COVID thing and people talking about, you know,
folks having less disposable income, But you drive by restaurants
on Friday and Saturday night and they're absolutely packed, packed,
and then you see, well, while those restaurants are packed,
Hamburger Helper sales have gone up. So there's a situation
where there's just a certain segment of the population that
(35:27):
are saying we can't afford to go out to eat anymore.
Speaker 1 (35:30):
Right, So, some people said the restaurants were packed because
other restaurants went out of business because of COVID, but
doesn't change the fact that the restaurants are still packed.
I cannot understand this, this economy, the slightest. I used
to have a good hand on things. This is just amazing,
I honestly, and I am really not an a sayer.
(35:54):
Everything about this signals a cliff. Everything this this doesn't
make sense. When things don't makes sense, I don't see
how they can how they can land.
Speaker 2 (36:02):
It's just so confusing because oh, the job marketing market
is softening, but unemployment's still really low. It's you know,
people just everybody feels kind of uneasy, and I.
Speaker 1 (36:13):
Don't like unease. The HVC this is the hotcake from
hv C, the six and seven eighths by fifty. It's
a nice cigar. It's a nice Connecticut broad leaf. It's
nice and the Blanton's Gold one hundred and three proof Bravo.
If you can find at MSRB one hundred and twenty
five dollars one hundred and twenty dollars, I should say, yeah,
(36:35):
you do that. Find everything at Eat Drinks Smoke show
dot com. It's Eat Drink Smoke
The name Blanton's is a name that'll get you saying, man,
I want that bourbon. I want that bourbon right now.
You tell people you're pooring Blanton's and they will line up.
When you tell people you're porn Blanton's Gold, they openly
weep and then they line up. See drink, smoke. I'm
(00:22):
Tony Katz. That right there is America's favorite amateur drinker,
Fingers Maloy and fingers. I was at an event this week,
a bourbon tasting. They were doing pores of well or
twelve pores of Colonel E. H. Taylor, pores of Eagle Rare.
This happened at a very very cool spot called Kilroy's,
(00:44):
which is an Indianapolis institution in a place called Broad Ripples. Fantastic, tremendous, terrific.
And they had barbecue and they were serving wings, and
they were serving brisket and everybody was getting some. And
then if you were a VIP, you got about a
bottle of Blanton's Gold. Wow. Yeah, And that's what we're drinking.
(01:05):
It's heat drinks, smell. I'm Tony Katz. That right there
is an America's favorite amateur drinker. Fingers Maloy Blanton's gold
comes in at one hundred and three proof. Ladies and
gentlemen always applause for anything over one hundred proof. This
is the first single barrel, right, so this is Elmer
(01:26):
t Lee and wanting something that was, you know, just
from one barrel. Sometimes they would refer to it, according
to the people of Buffalo Trace as a honey barrel.
This coming from the center of a certain warehouse. So
this really started the trend of the idea of the.
Speaker 2 (01:44):
Single barrel and the gold is just a just a glorious,
glorious expression. But if you hand me the bottle right there, absolutely,
and I'm gonna be very careful with this bottle, yes,
because each one it'll tell you right on the bottle
they kind of write it in.
Speaker 1 (02:04):
This bottle was dumped on June fourth, twenty twenty five
a Sword and Warehouse seventy one on rick number six
from barrel number eleven. Right now, yeah, go ahead, now,
barrel eleven.
Speaker 2 (02:18):
What we know about that barrel is it is better
than barrel ten, but not as good as barrel twelve.
Speaker 1 (02:24):
No part of that is true. You are an idiot,
and it's just it's just not what you see every day,
it's not the one now. Even on these, if you
notice that it's got the horse on top, and this
one is the tea.
Speaker 2 (02:38):
I don't know if they did that on purpose. It's
a tea for Tony maybe yes, maybe no. They gave
me this for showing up.
Speaker 1 (02:44):
They gave me this at Kilroy's Broad Ripple. They gave
me this bottle because you're a VIP. It turns out,
so they've got the horses on top and then people
collect the stoppers here right, Because the horses with different
letters that spell Blantons, they're in different phases of their run,
so you put them all together, it looks like the
horse is running and spells out Blantons. It's actually a
(03:07):
very very well done piece of design. And to look
at this, you know, it's it's not as dark and
as deep as as you might think when it's in
the glass. Certainly there's a little red hue going on
to it, but you can also it's it's not as
(03:27):
dark as you would think. But that nose fingers wily. Okay, yeah,
that is all right. So first of all, I've seen
people remark that you will get a little ethanol on
the nose. I'm not. I'm not getting that at all.
Slightest bit, slightest, slightest, not enough to make me run away.
Speaker 2 (03:49):
No, I'm still all nos in. So there's a nice
little bit of for me, a little bit of citrus,
some wood, and there's something else there that I'm not
able to put my finger on.
Speaker 1 (04:05):
Yeah. The word I think that you're looking for is luscious.
This is a very very complete nose. It doesn't hit hard.
It hits you talk about that that that that fruity
and there you talk about citrus. I think there's even
a little bit more fruit going on.
Speaker 2 (04:23):
It is.
Speaker 1 (04:24):
So it's it's it's not candy sweet. It is fragrant,
fragrant sweet and and to an extent decadent. It is
a very nice expression on this right here. The uh
from uh, the the good people at Buffalo Trace is
(04:45):
actually Sasarac Blanton's Distilling Company, is the way to see it.
This is the Blanton's Gold. But Fingers, maoy, enough of
just sniff and are you are you ready for this? Oh?
I've been ready for this all day. Fingers boy is
about do what is known as the Kentucky chew, taking
the juice, moving it around the palate, getting a feel
(05:06):
for it. I am a believer in the two SIPs theory,
the first sip to set the taste buds, the second
sip to really get an idea of the flavors.
Speaker 2 (05:15):
Fingers, meloy, you have taken your sip. What say you, fingers?
It's wonderful. First of all, doesn't play for me over
a hundred proof. There is a nice little bit of
sting on the tongue, not a lot, but maybe a
little gentle warmth.
Speaker 1 (05:33):
In the chest.
Speaker 2 (05:34):
There's a little bit of oak, there's some pepper, a
little bit of apricot, some honey.
Speaker 1 (05:47):
I think that's about it. It's it's wonderful. That's a
nice mix.
Speaker 2 (05:50):
All right.
Speaker 1 (05:50):
Let me go in. Here, I go here, I go here.
Speaker 2 (05:52):
He's going in ladies and gentlemen, and he's doing what
we like to call the Saganaw swish. The memph this
munch a little more heat than I thought it would have.
Chatanooka chomp. Really yeah, oh, look good for you. He's
going back in for seconds like it's Thanksgiving back. He's
going for another saganaw swish. It's actually the Kentucky chew,
(06:18):
but we call it the saganaw swish.
Speaker 1 (06:19):
Here for kicks, it's the Lantin's bounce around. Oh there
it is.
Speaker 2 (06:26):
That is.
Speaker 1 (06:28):
It's a little hotter than I thought it would be.
But the honey in there, a little bit of vanilla
going on in there. That's that's very nice. A little
hotter than I expected. It's been a while. I feel
(06:50):
it in the throat, I feel in the very top
of the chest is where is where I feel? That?
Really nothing for you.
Speaker 2 (06:59):
I just have to really start examining if I really
am dead inside like you say I am. Well, I
say it only because it's it's one hundred percent true.
But that doesn't play over one hundred proof, does it.
Speaker 1 (07:11):
No?
Speaker 2 (07:11):
No, no, it's no part of this is punching you
in the face. No part is that it's just a
little more heat. I think it's gonna be great on
a cube. It's just it's very nicely done. It is
a super solid expression. There's a lot of good happening here.
The conversation here on Blanton's gold is priced.
Speaker 1 (07:35):
Now, there's the price that one could find it at,
possibly at a store. There's the price that one would
find it at at an event. There's the secondary market,
which we do not condone in any way, shape or form.
Please don't sue us.
Speaker 2 (07:53):
The MSRP on this is one hundred and twenty dollars
one hundred and fifteen hundred and twenty dollars. Secondary market
is two fifty to three hundred. Okay, it's not something
you find every day.
Speaker 1 (08:11):
I can see it. There's really a lot of care.
It's seemingly to me consideration, there's a lot of flavors
happening here. But if you find it, an MSRP one
hundred twenty bucks is still real money for a bourbon,
although there are plenty one hundred dollars plus bourbons in
today's world. Have you seen how many bottles? Did you
(08:32):
say they have released of this that I don't have
an answer to. We can find out. Maybe it's the
age of recalls, but it seems that there is a
recall all the time on everything, on cars constantly, and
on food. It's eat, drink, smoke on Tony Katz that
(08:54):
is America's favorite amateur drinker, Fingers molloy. It's a couple
of stories that you had here from that are worthy
of attention. Let's start with Coca cola story from USA Today.
Three popular Coca Cola, sodas that's the Coca Cola, zero sugar,
Coca Cola, and sprite. The cans were classified or recalled.
(09:17):
It was classified as a class to recall says that
the recall products could cause temporary or medically reversible adverse
health consequences. Metal contamination, which means some shards got into
the cans, which means there was something wrong in the
actual processing. Like sometimes you'll hear about like glass getting
(09:38):
into food or I don't know why that is. Sometimes
the recall is stupid, Like I think it was Costco.
They had to recall butter because the printing of the
container forgot to say contains milk. What that's a true story. Yeah,
so a giant recall because that's not on. But if
(10:00):
you're eating butter, you know it contains milk, and if
you don't know it contains milk, I don't want to
hear about your problems. I don't want to hear about
the four hours you spent in the bathroom because you're
lactose intolerance when you bought butter.
Speaker 2 (10:14):
I was looking for it. I can't believe it's not
butter joke, and it came up empty. Yep, came up dry.
Speaker 1 (10:21):
Yes, exactly as opposed to I can't believe it's not butter,
which is moist and delicious. Put it on your bagel
or favorite bread product today. There's no way you would
put that on a bagel.
Speaker 2 (10:30):
Ever, I can't believe it's not butter you'd put I
can't believe it's not butter on a bagel.
Speaker 1 (10:35):
No, you know what I would put on. There's defiance
beef I would get. Have you seen the freezer? Go
look at the freezer. I will Oh, it's delicious. The
freezer's delicious. It's filled with defiance beef. My quarter cow
came in fifty three pounds of ground beef. I'm sorry, fifty.
Speaker 2 (10:51):
I'm gonna send you home with some fifty three pounds
of ground beef. Seven ribbes. I've got seven strip steaks.
I've got sirloin steaks. I've got short ribs.
Speaker 1 (11:01):
I've got cube steak. I don't even know what that is,
but I'm gonna find out. I've got like pounds and
pounds of stew meat. I got a six pound brisket
out of it. A six pound brisket. Yeah, out of
the quarter cow. Right, you can't if you get the
whole cow, then you can do like a pack, or
they can do the whole thing. Amazing, amazing, four boxes.
(11:21):
Everything was insulated dry ice.
Speaker 2 (11:24):
Perfection, and the ups dude drove, backed up the truck
to the garage, dropped it off.
Speaker 1 (11:32):
Nope dry. Oh yeah. Defiancebeef dot Com use promo code, Eat, drink, smoke.
You'll get one hundred and fifty dollars off. Your order
comes out of Indiana directly to you, age twenty one days.
It is so good. The burgers first thing we did,
burgers cast iron, so good, so flavorful, fantastic.
Speaker 2 (11:52):
I have been meaning to try the ground beef and
I want to do it with burgers, and I don't
want any condiments at all.
Speaker 1 (11:59):
I just want to be able to test a beef this.
That's right. You have some, yes, because they we had
when we first started. They said to some, you haven't
had any of it yet. I have been very busy. Yes,
would you make some please? I will. I'm making more
defiancebef dot Com. Excellent people, Jacob and the family terrific.
You're gonna love working with them. It has been a pleasure.
Speaker 2 (12:21):
Uh.
Speaker 1 (12:22):
Full cow is coming next, just full cows. How many
freezers are you gonna need? Seven? Full cow is coming next?
Defiance defiancebeef dot com use promo code eat Drink Smoke.
Speaker 2 (12:36):
Do it now, get it before the holidays, Eat drink smoke.
Get it before Christmas?
Speaker 1 (12:40):
For sure?
Speaker 2 (12:41):
Uh?
Speaker 1 (12:41):
Do that? Do that?
Speaker 2 (12:42):
Do that?
Speaker 1 (12:43):
Do that today? Talk to them.
Speaker 2 (12:44):
Make sure you can get it before Christmas. Eat Drink
Smoke is the promo code Defiance beeef dot Com.
Speaker 1 (12:49):
No recall there, but there have been crazy recalls, absolutely
nutty recalls.
Speaker 2 (12:55):
So do you feel like we are experiencing a period
of more recall. It's just that because we're bombarded with information,
we're finding out about more of these recalls than we did.
Speaker 1 (13:07):
So that's what I used to think. Then there's this
story USDA and FDA food recalls are on the rise.
We're not crazy. The FDA recalled nearly eighty five million
units through the first half of twenty twenty five. I'm
glad I'm not buying any units. So now there's a
(13:27):
question of is is it something that can be repurposed
to something else? Because if you have to recall butter
because you didn't put on it contains milk, which is
so ridiculous. Do you have to now discarded the butter?
Do you have to destroy the butter? Can you now
use it in another purpose? Wouldn't that be a smarter better?
(13:47):
Would someone really have an opposition to this? I mean,
I don't want the butter that was in your refrigerator,
but the butter that never made it out of the store,
never made it out of the plant. Of course.
Speaker 2 (13:58):
Well, according to wasteedive dot com. You know, people have
asked that question, what happens to food that is recalled?
And for the most part it ends up in the landfill.
Speaker 1 (14:10):
That's insane. The food waste is stupid. It is I
this has to be the fact that the lawyers get involved,
right right, because if you do something else with it,
you can get sued for this, that and the other.
It's it is the problem. I feel this way about
front yards. You sue people over front yards. Now, my
(14:32):
father arrests his soul.
Speaker 2 (14:33):
Used to have a theory that grass makes stupid what
and he wasn't talking about you know, the the smoke grass.
Speaker 1 (14:42):
Like people getting insane about grass.
Speaker 2 (14:45):
They're always trying to plant their grass, They're taking care
of the grass.
Speaker 1 (14:48):
It's ridiculous. Already it's too much. I uh. With a
little bit of that theory in mind, I think that
front yards should be made into gardens. And there are
people who have real green thumbs, and there are community groups,
there are school groups. If you took my front yard,
my stupid front yard, and you planted like zucchini, tomatoes,
(15:10):
I know things you don't need fingers and and and
and broccoli or broccolini, cucumbers, and you planted that, you
just gave me ten percent of the food. I take
ninety percent and donate it to sell it or donate
to food pantries or whatever. Wouldn't we be better off?
What terrible idea? It's a genius idea. What the hell
(15:30):
do I need grass for?
Speaker 2 (15:32):
I have considered putting a putt putt golf in my
front yard, and they're just having clubs out there and
letting people play throughout the day.
Speaker 1 (15:41):
Grass is dumb. I don't want to take care of it.
I don't too. Yes, you you pay for somebody to
do it.
Speaker 2 (15:49):
You're you're out there on a Saturday in your Bermuda
shorts uh and flip flops with the lawnmower out there
pushing from from behind U say hot enough for you
to the neighbor.
Speaker 1 (16:01):
First things first, that's what I went with. Look at you?
How old are you? Secondly, I don't because I don't,
but I I still don't want to pay for it.
I'd rather do something else with it. Wouldn't we better
do something like like worthy valuable. It's a better use
(16:22):
of the land. Why don't we do good things with
the land? What was it like going to the original woodstock? Tony?
I was not at the original woodstock? What is going
on with you? How was that even crunchy? I'm talking
about efficiency. I'm talking about value. Garden in the front yard,
your whole yard, your garden, or putt putt golf.
Speaker 2 (16:45):
By the way, if there was in my front yard
just a place to uh to put from and you
were driving by, and it was like, wouldn't you stop
if there was somewhere where I could put through a
clown's mouth, Yes I would? Or windmill you see, it's
just tacky. That's a bridge too far. But zucchini right,
(17:05):
and then you know a couple of squashes you make
some ratituy everything solid ratitue.
Speaker 1 (17:10):
You just made that up. Honestly, we need to get
you out of Urb's Eat, Drink Smoke. It is your
cigar Bourbon foody extravaganza, Tony Katz. That's fingers below. I
find it all. Eat drinksmokeshow dot com. Our books, Let's
Go Bourbon and Let's Go Barbecue, available at Amazon dot com.
(17:32):
Perfect Christmas gifts. Not too early to be thinking about
those things. Let's Go Bourbon, Let's go Bbq from us
at Eat Drink Smoke available at Amazon dot com.
Speaker 2 (17:43):
But it is almost too late for a Thanksgiving Day gift.
That's why you need to go to Amazon dot com
right now and order Eat, Eat, Drink, Smoke books, Let's
Go Bourbon and Let's Go Barbecue. Because Thanksgiving is right
around the corner. And I don't know about you, Tony.
I give Thanksgiving gifts.
Speaker 1 (17:58):
To everyone I know. You know it's a month away,
just around the corner. You know what I've purchased. I
should bring it out. You know what I've purchased, You
know what I've you know you know what I've ut?
Your ducking No, I'm not a savage. Wow, I'm at
an event I've never done to duncin.
Speaker 2 (18:17):
I've never attempted it, so maybe I'm wrong I'm out
in an out mount.
Speaker 1 (18:23):
I'm talking to somebody and we're talking brisket.
Speaker 2 (18:26):
Listen to the show, and you know, yes, if a
brisket's too big, it creates a big problem. What I
may be getting excited here. I think you're going down
the road. You may be going down go ahead road?
Speaker 1 (18:37):
Do you think I'm going down? What road? Do you
keep talking?
Speaker 2 (18:40):
And I said, yeah, So I do a brisket for Thanksgiving,
because I do a brisket for Thanksgiving too, But this
year I'm going to infrared fry a turkey.
Speaker 1 (18:53):
And I said, I'm sorry, but what in the world
are you talking about? He goes, oh, yeah, oh yeah.
It's instead of a fryer, instead of the oil and
everything else, it's infrared and you can put a sixteen
pound turkey in there and and then it'll it'll cook
the turkey. It's fantastic. I still brin it and everything else.
Pata dry put it in. It's spectacular, And I said,
(19:16):
what sorcery is this? Witch? And then I bought it
on the spot, so I have it. It's in the garage.
It is right in there. I have from charbroil and
infrared fryer. I'm doing a chicken this weekend. I'm starting
with a six pound chicken, just to see what happens infrared.
Speaker 2 (19:39):
Okay, it's a thing, so let me get this straight.
You get a sixteen pound bird, you put it in
this infrared fryer. Three minutes later you have a turkey.
Speaker 1 (19:48):
It's not it's not three minutes, no, but it's it's
no oil. It's none of that. Now. I have done
fried turkey only once in my life. It was per
it was splendid. Well, if it was perfect, why did
you only do it once. It's a great question, and
the answer is the setup and and everything else.
Speaker 2 (20:09):
You gotta have the time you got right, there's a
weather consideration because you really can't.
Speaker 1 (20:14):
Leave that alone. I can leave my smoker alone, fine,
you can't leave the hot pot of oil alone when
there are small children and you're like, don't dip your
hand too far in. You can't. It's like a paraffin wax,
do not. You cannot do that. So I was like,
this is nuts as an idea, and I wanted to
(20:36):
give it a go. It's like one hundred and thirty
dollars I bought it. That's it. It's one hundred and
thirty bucks. I bought it, and I cannot wait. I
cannot wait. I'm doing it. I'm doing it this weekend.
It's gonna be fantastic. Wow. Well, that that's interesting. That's
not where I thought you were going. Where do you
think I was gonna go?
Speaker 2 (20:55):
At one point, there was a discussion about getting a
wagu brisket. No, so dumbly enough, because of the crowd assembled,
I have to get a kosher brisket. Kosher, by the way,
kosher briskets are excellent, but for this crowd, I have
to get a kosher brisket.
Speaker 1 (21:16):
And I checked with Defiance beef dot Com. They don't
just have extra briskets around. I would have I would
have been like, I'll take them all, please. They don't.
You gotta buy them by the cow people defines beef
dot com promo code eat, drink, smoke, get one hundred
and fifty dollars off your order. Uh So, because of
this crowd, I'm getting a kosher one and that's like
eleven dollars a pound, and I'm getting a fourteen pound brisket.
(21:40):
Oh yeah, it's gonna be stupid. And for the first
time ever, and I don't really have the house for it.
I like to entertain. I don't really have the house
to entertain. It's a little weird, but we make we
make it work. You know, I think I think I
have twenty five people in my house for things. You
know you need to do? Are you coming? Am? I
know I have plans. Just skip out from the family.
(22:02):
I'll be right back. Just get packing, I'll be honest, kay, right,
but thank you? A tent? So a tent is on
the as possible. Getting a tent for the backyard is
absolutely possible. But what do you do about weather? Like
you go inside the tent? Oh, then that's that's all.
(22:22):
You need heaters in there and everything else, don't you. Yeah,
you'll probably need some heaters, so I'm better off moving.
Speaker 2 (22:30):
Is basically you can rent heaters nowadays. We're in twenty
five smoking from HVC. I forgot where we were for
a moment. We're fuck, We're.
Speaker 1 (22:41):
Halfway through talking about this stupid contraption. You getting me
a tent. I did consider a tent. I may still
get a tent. I could do that. We could have
pitched a tent in the last five minutes. We could
do You think I would know how to do that.
It's a long time since boy scouts. You go out
there and you're in shorts from HVC. We're smoking hotcake.
(23:05):
That is the name of the cigar right here, six
and seven eighths a by fifty with the Connecticut broad
leaf wrapper, well into the second third, starting the third third.
Sixteen dollars a stick. Yeah, it's a very nice stick.
Speaker 2 (23:20):
Have you come over to the other side. Sixteen bucks?
Are you all in gonna be in your humidor gotta
get yourself a cigar in the humid or sixteen dollars?
Speaker 1 (23:30):
All right, Stewie, bravo. It's good. It is good. It's
it's really enjoyable. Uh. That that mocha, that chocolate coffee,
which I wonder now if it's a little more coffee
or not, but those things work. It was that really
rich pepper and that and that bit of cedar that
came in that it was taken away from those other
(23:53):
things that I that I liked that whole mocha kind
of kind of feel. But is it it's it's it's
a solid smoke. It's a solid one comes to a
bunch of different vetolas, of different shapes and sizes, and
they'll have different wrappers that'll be different flavors. So this
one was the oh, I forget what this was. This
was the fresh out of the oven broad leaf. So
(24:16):
this is the Connecticut broad leaf. Here, nice cigar. I'm
definitely worth trying again. I would look for it on
sale if it was less than sixteen bucks.
Speaker 2 (24:25):
Yeah, in this economy, sixteen dollars two hours smoke. You know.
We've had some problems keeping it lit, but really not
all that bad. Yeah, it's in my humidor it is, and.
Speaker 1 (24:37):
We're drinking Blanton's gold, and I got cubes here that
are melting. Fingers. I'm just gonna take one big chip
and just throw it into my glen Cairn. You just
you heard it right there, fingers. Do you have a
little bit of water? Do you think you have your
droppers with you? No? I don't, of course. You know,
I can't remember if I put the water in this
or not. What do you mean you can't remember if
(24:58):
you put water? We'll try it. Oh, yeah, I don't
think I did. So water will bring down proof, right,
That's what water does to bourbons. The only thing you
can add to burbon to bring down the proof When
it's in the barrel and water will will open up
the bourbon. Some flavors can become more muted, some become
more pronounced, and it's really a different complexion. So when
(25:21):
you're trying a bourbon, you gotta try it neat, try
it water, try it cube or rocks, and see which
way you like it done. I added a cube here
to the Blanton's gold one hundred and three proof, the
MSRP one hundred and twenty. Best of luck finding it there.
You're finding that for two hundred and fifty or three
hundred dollars here, all right, here I go.
Speaker 2 (25:38):
He's going in ladies and gentlemen. He has his blantons
on a cube and your thoughts, tony mother.
Speaker 1 (25:46):
Still a little hotter than I thought. But the fruit
expression in that, the richness of that, I can't tell you. Yeah,
that is just smooth as a mother man. Just you know,
Fingers just said a little bit of cool water to
(26:08):
his right there. That is just good. And one hundreds
of one hundred and twenty dollars a lot of money
that that pepper is still there. Yeah, oh sure, there's
still there's still some heat. Everything is still there.
Speaker 2 (26:25):
If you thought that he didn't play at one hundred
and four proof on hundred and three proof before. I mean,
what little heat there was for me is almost completely gone.
It's it's it's wonderful. It's at one hundred and twenty dollars.
It's definitely in my liquor cabinet. You get to two
fifty three hundred dollars, I I can't justify it.
Speaker 1 (26:42):
That's hard. And that's the problem with the secondary market.
In the tertiary market. We are not suggesting that at all.
We do not suggest breaking the lawn any way, shape
or form. Here at Eat Drink Smoke, Man, is it good?
Lanton's Gold, It is good. Fingers Maloy often find stories
(27:02):
for Eat Drink Smoke that are fascinating, and some of
them are ridiculous. And this one, this one is so
stupid that I think I should be allowed to start
hitting people. Now, you should start hitting people. You've waited
this long. I've been very very calm T Drink Smoke.
I'm Tony Katz. That is Fingers Maloy the podcast Eat
(27:24):
Drink Smoke. Get that wherever it is you get your podcasts.
Subscribe now Eat Drink Smoke and find everything at Eat
drinksmokeshow dot com. This is the headline, and the headline
makes me want to rage. Grub Hub is offering insurance
for people who fall asleep before their food arrives. But
(27:45):
there's a catch.
Speaker 2 (27:47):
At this moment, fingers, I'm going to let you talk
because everything I'm going to say is going to be
a four letter explosion.
Speaker 1 (27:57):
Why what do you mean you fall asleep before your
food gets there? You stone or freak? Oh onself? You
went there, and what do you mean you fall asleep?
You'll have them leave it at the door. They leave
it at the door, gets left at the door. You
explained the story. I will try not to rage from
(28:18):
October's people are a serious issue. It's Festivus right now,
and this is my airing of the grievances.
Speaker 2 (28:29):
From October eighteenth through November one. Grub Hub the food
delivery company, and he is offering sleepy students snooze insurance
should they pass out before their food arrives. On campuses
across the country, students order post pantry food orders in
the wee hours. Oh excuse me, I'm I'm still adjusting
(28:53):
to the new eyes.
Speaker 1 (28:53):
Yeah, he had the he had the lasik. He had,
he had a he had he had the he had
the gout in his eyes. I had two cataract surgeries.
Does that something different? Yes? I did see.
Speaker 2 (29:09):
Yes, I could go kind of, but it is a
little tricky at times. That's where I get pantry and
party apparently screwed.
Speaker 1 (29:15):
Up those party food orders.
Speaker 2 (29:16):
Yes, post party food orders in the wee hours, but
often don't stay awake to receive them. Grub Hub found
that seventy two percent of college students have snoozed through
a late night delivery order.
Speaker 1 (29:28):
I don't care. Wow, you schmuck. Here's the deal.
Speaker 2 (29:38):
These are hard working college students. Taught me that I'm
sure are up late studying. People are just assuming it's
a post party pantry situation, And really what it could
be is these students are just too darn tired from
studying and they fall asleep, probably at their computer, not
(30:00):
using chat GPT to write a paper for them.
Speaker 1 (30:04):
That's probably what's going on.
Speaker 2 (30:05):
User insurance, if you sleep through a late night delivery,
you'll get the chance to receive fifteen dollars towards a
do over meal.
Speaker 1 (30:12):
I still don't understand what's going on here. They drop
the food off the food's still there. Might be cold,
but it's still there. What's the argument. What's the argument.
Speaker 2 (30:26):
That they said seventy two percent of students at one
point have slept through their food being delivered or an
attempt for delivery. See a lot of times, Tony, if
it's a delivery at a dorm, they can't just drop
it off at your door. They have to be at
the ground floor and you have to go down and
pick up the food. So if you sleep through it,
(30:47):
a grub hub delivery driver suddenly has a sack of
white castle in their hands that they aren't delivering. You
know this story that so many more college students after
a graduation moved back home.
Speaker 1 (31:02):
This is why. This is why, because parents, you raise
your kids to be morons. You did, you did? This
is your fault. They ordered food because they're too lazy
to cook on their own. You're telling me, well, Tony,
they live in a dorm. They don't have a way
to cook. There's there's ramen, and there's a microwave. You
shouldn't even be ordering via grubhub. What are you doing
spending my money on grubbub. I don't even order on grubhub.
(31:24):
Why don't you just eat your lousy ram and be
thankful someone paid for college.
Speaker 2 (31:28):
You ungrateful child. Wow, maybe I haven't everything. Maybe I
just heard it. I just heard it, and maybe that
was a little a little much.
Speaker 1 (31:38):
No, it wasn't.
Speaker 2 (31:40):
America's kids need a kick in the butt, and I'm
here to deliver it.
Speaker 1 (31:44):
I'm al Bundy.
Speaker 2 (31:46):
But what if they sleep through the kick in the button?
Not when I do it, well, the catches. There's a
limited supply of these refunds, so it.
Speaker 1 (31:56):
Seems to be an unlimited supply. I have more on
college students seventy two percent according to grub up. But
you are right.
Speaker 2 (32:04):
It cracks me up that we have in twenty twenty
five become so lazy that not only can we not
prepare our own food, we can't stay awake long enough
for the food to.
Speaker 1 (32:15):
Be Anything you want will be delivered to you. If
it's two thirty in the morning and you want a
cum quat, there is someone out there who will deliver
you a kum quat qualm quot hot and you won't
just be awake. Thank goodness, I don't have employees. Just hey,
(32:36):
I could never I could never deal with this.
Speaker 2 (32:41):
It does feel like college students are are becoming a
little soft just to we bet a little bit.
Speaker 1 (32:48):
Then there's a story about tax refunds CBS News Americans
may get bigger tax funds refunds next year. This is
the passage of what they called the One Big Beautiful Bill.
They're retroactive these provisions to the start of the current year,
(33:09):
and total taxpayer savings could amount to an additional fifty
billion dollars through bigger tax refunds or cut in the
twenty twenty six taxes. I wouldn't mind.
Speaker 2 (33:21):
The only problem I see with this is the IRS announced.
Unlike grub hub, you actually have to be awake to
receive your refund.
Speaker 1 (33:27):
Oh, we see the problem. You know again, the grub
up story is so awful.
Speaker 2 (33:34):
I'm I'm curious to see where people's economics are. We've
seen gold prices shoot through the roof and then fall
back down. We saw oil prices drop into the mid
fifties and then come back up. The market doesn't stop
airline stocks. There are a couple of airline stocks.
Speaker 1 (33:51):
That beat estimates. Airlines are beating estimates. I cannot explain
what is going on. We pay the tariffs. There was
an interest conversation on social media about hey, we don't
talk politics on this on this page, but well, what
if we're talking about it was it was a cigar page.
(34:12):
It was actually the people over to guard coup. Okay,
we don't talk politics here. Well, okay, I can appreciate that.
You talk to gars, you don't talk politics, It's fine.
Well what about tariffs. Tarif's our political conversation. We talked
about tariffs, and so it's really kind of interesting where
people draw draw their lines and tariffs. We're paying billions
(34:33):
in tarists, which are taxes on Americans at tariff on
something as a tax by by definition, and yet we're
seeing these massive numbers in in in earnings from these places.
And we still see and I can compare this with
a story that says Hamburger Helper sales surge as Americans
(34:54):
Titan budgets. I can't make hide nor hair of what's happening.
We talked of constant contradiction. I've talked about it for years.
Speaker 2 (35:04):
After the COVID thing and people talking about, you know,
folks having less disposable income, But you drive by restaurants
on Friday and Saturday night and they're absolutely packed, packed,
and then you see, well, while those restaurants are packed,
Hamburger Helper sales have gone up. So there's a situation
where there's just a certain segment of the population that
(35:27):
are saying we can't afford to go out to eat anymore.
Speaker 1 (35:30):
Right, So, some people said the restaurants were packed because
other restaurants went out of business because of COVID, but
doesn't change the fact that the restaurants are still packed.
I cannot understand this, this economy, the slightest. I used
to have a good hand on things. This is just amazing,
I honestly, and I am really not an a sayer.
(35:54):
Everything about this signals a cliff. Everything this this doesn't
make sense. When things don't makes sense, I don't see
how they can how they can land.
Speaker 2 (36:02):
It's just so confusing because oh, the job marketing market
is softening, but unemployment's still really low. It's you know,
people just everybody feels kind of uneasy, and I.
Speaker 1 (36:13):
Don't like unease. The HVC this is the hotcake from
hv C, the six and seven eighths by fifty. It's
a nice cigar. It's a nice Connecticut broad leaf. It's
nice and the Blanton's Gold one hundred and three proof Bravo.
If you can find at MSRB one hundred and twenty
five dollars one hundred and twenty dollars, I should say, yeah,
(36:35):
you do that. Find everything at Eat Drinks Smoke show
dot com. It's Eat Drink Smoke
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