August 4, 2025 • 37 mins
During this Happy Hour edition of Eat Drink Smoke, Tony and Fingers taste test Cooper's Craft Kentucky Straight Bourbon Whiskey and debate the best way to cook hot dogs on this booze and food fueled episode. Learn why Tony believes Cooper's Craft offers incredible value and flavor at just $32.99 a bottle.
Get the scoop on the unbelievable deal South Park creators Trey Parker and Matt Stone just scored. Tony argues why the billion dollar streaming rights agreement with Paramount is an absolute steal.
Discover the expert tip for grilling hot dogs that prevents them from drying out. Fingers shares whether he thinks parboiling wieners before throwing them on the grill is brilliant or bogus.
Begin your week with good conversation and great drinks alongside Tony Katz and Fingers Malloy. Tune in to hear the uncensored chat and candid takes that only this duo can deliver.
All that and much more on The Happy Hour!
Follow Eat Drink Smoke on social media!
X (Formerly Twitter): @GoEatDrinkSmoke
Facebook: @eatdrinksmoke
IG: @EatDrinkSmokePodcast
The Podcast is Free! Click Below!
Apple Podcasts
Amazon Music
Stitcher
Spotify
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Trying new bourbons, trying new things.
Speaker 2 (00:03):
Man, that's the pleasure of this show. We get to
try all the stuff. It is fantastic. I advise doing
it highly.
Speaker 1 (00:11):
T drink smoke. I'm Tony Katz.
Speaker 2 (00:12):
That right there is America's favorite amateur drinker, Fingers Maloy.
This right here is Cooper's Craft. You can find the
website easy enough to do Cooper'scraft dot com see r aft.
This is from Brown Foreman coming in fingers Maloy at
one hundred proof. Oh standing the applause fingers he gives
(00:38):
applause or anything that's one hundred proof or over. Did
I introduce the show? Did I say T drink smoke.
I'm Tony Katz. That's fingers Maloy.
Speaker 3 (00:44):
Yes she did, but I did. There's nothing wrong with
doing it again.
Speaker 1 (00:47):
T drink smoke. I'm Tony Katz to that.
Speaker 2 (00:48):
Right there is America's favorite amateur drinker, fingers Maloy. This
is Cooper's Craft one hundred proof. Had not tried it before,
had not seen it before, and wanted to really kind
of expand the horizon, see what else is out there? Uh,
the mash fill in this seventy five percent corn, fifteen
(01:10):
percent Rye ten percent malted barley. I would expect this
to be rather sweet. Fingers seventy five percent corn. But
we we've been we have been shown how wrong we
are before, have we?
Speaker 1 (01:24):
Oh?
Speaker 3 (01:24):
Yes, Oh, I guess I guess you're right. Yeah, I
would expect this to be sweet. And that's beautiful.
Speaker 1 (01:30):
The color is gorgeous.
Speaker 2 (01:31):
Yes, the color is exactly where you would see want
a bourbon color uh to be.
Speaker 1 (01:39):
It's got that that that hint of orange.
Speaker 2 (01:41):
It's got that hint of maybe you won't even think
of it as amber. It looks nice and deep but
not too dark, doesn't seem to have any slightly sticking
to the glass. We've got the glen Cairn glasses right,
it's got the foot bows out comes back in. You
can really get your nose there, concentrate the flavors, move
it up to the light, kind of see what's going on.
(02:03):
The color is gorgeous, fingers more, that nose is sweet. Hey, now, well,
seventy five percent corn. I think told the story. Yes,
but that is and okay, hold on, I'm going deep in.
I'm going You're gonna go deep full nose in. He's
going no full Serena nose deep. He's not nose curious,
(02:27):
his nose deep into the Glenn car and Glenn Ross class.
Speaker 1 (02:32):
I don't. I don't know what that is? What if
what would you believe me if I said, um.
Speaker 3 (02:43):
It's sweet, But I can't put my finger on what
the sweetness is.
Speaker 1 (02:47):
There's a whole.
Speaker 2 (02:47):
Bunch of nothing like I'm not getting Do I have
a cold?
Speaker 1 (02:53):
Wow? Do you smell toast?
Speaker 3 (02:55):
Do I smell toast?
Speaker 1 (02:58):
All right?
Speaker 2 (03:01):
There it's a touch vanilla touch smokey, right, not so much,
not so much an oak, a touch vanilla touch, smoky.
Speaker 1 (03:10):
No you're getting that?
Speaker 3 (03:13):
I am No.
Speaker 1 (03:16):
I don't get that at all.
Speaker 2 (03:17):
Now, this this version of it, there are two versions
of of Cooper's craft. This version of it, they talk
about this this the chiseled and charred American white oak barrel.
So what they they state is that they they go
about in the barrel chipping away at some of the wood,
(03:38):
chiseling into the wood so the juice will get more
into it and get more expression out of it. Honestly,
I don't know what to tell you if that is
stick or not.
Speaker 3 (03:48):
It's it's called a reverse ribbing process.
Speaker 2 (03:51):
That is not what it's called you made that part
up because I would have totally believed you. You said
it was such a thord rat my god, go with the.
Speaker 1 (04:00):
Take it to the end full, Andy Kaufman.
Speaker 3 (04:02):
Is there a little bit of floral in here? Or
am I making things?
Speaker 4 (04:06):
Oh?
Speaker 1 (04:07):
Uh no? Really?
Speaker 3 (04:10):
Is it me?
Speaker 1 (04:11):
Okay?
Speaker 3 (04:11):
No, No, here's here's what's going on. And I think
this is happening with you two. First of all, there's
a sweetness there that I can't put my finger on.
And then I've got my whole nose in here looking
for things and I'm not coming up with nothing. Nothing's
like really popping out. So it's like, okay, now I'm
just like, am I grasping at straws?
Speaker 1 (04:29):
Right?
Speaker 2 (04:29):
It's a generalized suite? And I do think a little
bit of smoky, but there's nothing I'll buy that. There's
nothing hitting and I'm and and I want it, don't
get me wrong. I want there to be flavors. I
want there to be an expression, but it's not. And
I don't know if that's gonna be bad or not.
But not with the with with the sniff and fingers, Willy,
Are you ready for this?
Speaker 3 (04:51):
Been ready for this all year?
Speaker 1 (04:53):
Yes? Fingers billy.
Speaker 2 (04:54):
They are doing what is known as the Kentucky chew,
moving the juice around the palate, getting a feel for it.
Speaker 1 (04:59):
I am aa believe we're in the.
Speaker 2 (05:01):
Two SIPs concept, the first sip to set the taste buds,
the second sip. Do we really get an idea of
the flavors the Kentucky straight bourbon whiskey. Cooper's a craft
coming in at one hundred proof. That's fifty percent alcohol
by volume.
Speaker 1 (05:16):
Okay, there's some orchard there, orchard fruits.
Speaker 3 (05:20):
Yeah, some cinnamon on the finish, barely, a little bit
of a sting on the tongue. There is no real
warmth going into the chest. It does not play to
me like it's a hundred proof place higher, no lower.
Speaker 1 (05:42):
No lower.
Speaker 3 (05:43):
Oh there there's a little bit of warmth there. It's interesting.
It's not in my mind what you would consider that
traditional bourbon flavor profile that you would.
Speaker 2 (05:56):
Expect traditional bourbon. Look, you're saying, not flavor profile. I'm
going in the Cooper's craft. This is the chiseled and
charred barrel reserve one hundred proof.
Speaker 1 (06:05):
Here I go.
Speaker 3 (06:06):
He's going in, ladies and gentlemen, he's doing what we
like to call the sagon I swish, the Memphis munch,
the Chattanooga chomp. And he's still chomping, chomping some more. Okay,
this whole thing's a mystery.
Speaker 2 (06:26):
There's a sting on the full tongue, even going to
the back of the tongue heat center chest. That is
all orchard fruit is right on. That's pair. That's apple. Okay,
(06:54):
that's a freaking winner. And and you and I are
having very different relationships with this. That knows is uh
half non existent. That's an oak finish right there. I
think I when I see a sting, you see a cinnamon.
But that fruit is there.
Speaker 1 (07:11):
I agree on that. Oh the dude, orchard is dead on,
dead freaking on.
Speaker 2 (07:22):
Oh that's smooth that. I've had things that are that
are more expressive in bourbons. Maybe something a little more
age to it or have you. I'd love to see
what this thing is with a little more age. I'm
assuming this is going to be four year That's that's
(07:46):
very very nice. I'm curious to see what this is
like with a cube. And and we'll get to that
coming up. Cooper's craft, the one hundred proof.
Speaker 3 (07:55):
So you're saying you're at least getting some oak. But
there's no like caramel. There's no ven nilla.
Speaker 2 (08:01):
There's a little bit of you know, there's the the orchard,
as you discussed the apple on the pair, there's there's
that that heat on on the tongue. I think there
there is a little sweetness, there's and in the finish
a little lusciousness more comes out. So maybe that could
be considered a a caramel vanilla kind kind of thing.
Maybe that's what it could be considered.
Speaker 3 (08:23):
Yeah, it's good.
Speaker 1 (08:25):
I'm sorry.
Speaker 2 (08:26):
I'm from from the nose to the actual palate to
the finish. The palette and the finish well outshine the
nose on the Cooper's craft. Now, is this in our
liquor cabinet? We'll get into that. Beef prices at an
all time high. No, duh, it's brutal out there. It's
(08:48):
eat rink smoke on Tony Katz. That is fingers well.
I find it all at eat Rink Smoke show dot com.
Speaker 3 (08:53):
And it's all my fault.
Speaker 1 (08:55):
BF prices.
Speaker 3 (08:55):
Yeah, how so, been eating a lot of beef lately?
Speaker 2 (08:59):
So it's it's applying demand issue, yes, and you've been demanding.
Speaker 3 (09:02):
Too much of our supply a little bit too much.
Speaker 2 (09:05):
There's no doubt that everything has gone higher one hundred percent.
Ground beef prices surpassing six dollars a pound.
Speaker 1 (09:14):
This is the first time it's been so high since data.
Speaker 2 (09:16):
Collection in the nineteen eighties. Now, I will tell you,
I think that depends on the kind of ground beef
that you're getting, because I still think that there's plenty
of stuff out there under six dollars a pounds. I
would be surprised if the vast majority of Eat, Drink
smoke Nation is spending six bucks a pounds on ground beef.
(09:37):
But brisket prices have gone up, ribbis strips, surloins, all
of this has gone up.
Speaker 3 (09:45):
I have, unfortunately, with the move, I have not done
any grilling at all or any smoking. I'm curious.
Speaker 2 (09:55):
You want me to come buy, you want me to
come buy and grow something up for you.
Speaker 1 (10:00):
I'll come on and someone.
Speaker 3 (10:01):
I won't be there. I won't be there.
Speaker 1 (10:03):
When won't you be there?
Speaker 3 (10:05):
I'm trying to sell a house, Tony, right, What can
I do Eat Drink Smoke Nation to put you in
a house today? So you're going to be cleaning up
the old house, going back and forth. Yeah, between the
new house and the old house. And uh, so I'll
come to the new house, I'll grill something up. You'll
come by, You'll have a couple of things.
Speaker 1 (10:21):
You'll go. Is that what you're gonna do? What I'll do,
I'll do that for you. What I was going to
ask you is.
Speaker 3 (10:27):
Uh you guys, Oh listen, look at me. Don't I
look like someone who would love some grilled fish right now?
Speaker 1 (10:36):
You look like a mahi mahi guy. I've been saying
that for years.
Speaker 3 (10:40):
Didn't they open up for Wham in eighty seven?
Speaker 1 (10:42):
They did? It was an incredible, incredible show.
Speaker 3 (10:44):
So, but you've been to the the market much more
recently than I have. Uh, and you've walked up to
the butcher and said, ShopKeep give me your best brisket.
Speaker 1 (10:55):
Right. I go to the market, and then I go
to the hyberdashery. Yes, is what I do.
Speaker 3 (10:59):
So you notice a significant increase in brisket prices.
Speaker 2 (11:02):
And now I'm only doing primes or I'm doing like
special kind of kind of kosher, which that shouldn't even
count in the pricing lexicon.
Speaker 1 (11:12):
I'm doing primes.
Speaker 2 (11:13):
I'm doing you know, we'll get into a whole conversation
about farm stuff. I can't wait to make that announcement
for everybody at Eat, Drink, Smoke Nation. But the prices,
there's no doubt the prices are up. This is one
hundred percent happening, and and the searching for deals is
a big one. So I brought up this story to
(11:34):
get into this story from the New York Post about
how your barbecue brush could kill you. Six better ways
to safely clean your grill. Now, I believe they call
that the clickie bait.
Speaker 3 (11:44):
Yes, that's true, But how how can it get like
in my sleep, right when I'm not looking if I
don't lock the door.
Speaker 2 (11:49):
Again, it's sentient, h The conversation is that if you're
utilizing a wire brush, the pieces of the brush, if
the brush is old, can break off and be on
the grill and then forgetting the food. I haven't heard
of many stories about that, but I do believe that
(12:13):
it is true. I do believe that can happen. And
I'm a big believer in changing out your stuff.
Speaker 1 (12:21):
It's more expensive this way, I don't disagree.
Speaker 2 (12:25):
But let's argue that there's a grilling season, that there
are two grilling seasons, there's the summer. Whenever your summer
starts and ends, we can call that Memorial data Labor Day,
and then there's the rest of the year. Now, this
of course, can change depending on where you live in
the country. So the people living in Orlando and listening
(12:46):
on WDBO, right, they have a different grilling season.
Speaker 1 (12:54):
Than other people.
Speaker 2 (12:55):
You know, they have a different grilling season than those
of us in Indianapolis who listen on ninety three point
one m WIBC.
Speaker 1 (13:03):
You might not be grilling so much in.
Speaker 2 (13:07):
The winter months. For the people listening to KFQD in Anchorage, Alaska,
you may only have one season. I actually don't honestly,
how come we haven't been invited to Anchorage. We would
do a show in Anchorage. You're gonna get on a
plane to Anchorage with me?
Speaker 3 (13:22):
Absolutely?
Speaker 1 (13:23):
Yeah?
Speaker 3 (13:24):
Can you can?
Speaker 2 (13:24):
You?
Speaker 3 (13:25):
Can you uh grill caribou?
Speaker 1 (13:28):
I don't know? Do you wanna find out?
Speaker 3 (13:30):
Yes?
Speaker 2 (13:30):
We should find Anchorage seriously, invite immediately. If not sooner, Uh,
you're gonna need to get a sponsored. But we are
we we will come, We will come. We will smoke,
we will smoke meat, we will smoke cigars, we will
have smoky bourbon. Whatever it is you want to do,
it'll be fantastic. I I if you told me. And
(13:54):
you can also argue, well, doesn't it depend on how
much you're utilizing your grill? And the answer is no,
you're talking talking about weather. You're talking about other things.
If you're leaving these things outdoors once every four months
every season, depending on how often you grill, change it out,
And you say to me, are you insane? I don't
(14:15):
think you need to buy a nine million dollar wire brush.
I think you shouldn't buy the.
Speaker 1 (14:20):
Cheap wire brushes.
Speaker 2 (14:22):
I think you should buy something that looks like there
was some there was some thought into making it and
some value in it. You know, Oh, I got this
wire brush at the name the discount store for five bucks.
Speaker 1 (14:35):
Yeah. No, you should treat yourself better.
Speaker 2 (14:38):
Yes, it's it's more costly, but I do think there's
a value overall.
Speaker 1 (14:42):
Well.
Speaker 3 (14:42):
The other thing too, is and I know it's not
the easiest thing in the world to do, but after
you've taken your food off the grill, you clean it immediately. Yeah,
so much easier while the grill start well it's hot.
Speaker 1 (14:57):
Yeah.
Speaker 2 (14:57):
Now I also do the other side of it. So
if I'm grilling, I get the grill up to temperature,
I clean it again, yes, and then I bring it
back and then I don't know if anybody else does this.
Speaker 1 (15:09):
I oil the grates. I don't know whether people do
this or not.
Speaker 2 (15:13):
And for me, it's not about whether the food's going
to stick, but it's also a little bit about getting
anything off of there. And I do it with olive oil.
I mean, you could use avocado o or gorilla, use
anything you want. I think I usually use alive oil
and paper towel and I kind of half soaked the
paper towel and I wipe everything down.
Speaker 1 (15:33):
Am I the only person who does that? No?
Speaker 3 (15:34):
I do it too, But I use castor oil, do
you Yes.
Speaker 2 (15:37):
Well, must make the food delicious when it's coming back up,
but I do. I think that this is right. I
think that you should be proactive in changing now.
Speaker 1 (15:52):
There are a whole bunch of tools over that are
out there.
Speaker 2 (15:56):
Pummice stones which work fantastic. Oh my gosh, they work
so well, it's super weird. You're like, this doesn't make sense.
They work great. There are people who will utilize balled
up aluminum, yeah, because that'll work, and then steam cleaning. Legitimately,
I think steam cleaning is an absolute winner. The problem
(16:17):
with steam cleaning is you're not gonna do that in
between courses of things you're putting on the grill exactly.
Speaker 1 (16:22):
That's why you need a good wire brush.
Speaker 3 (16:23):
I have a bristle free grill brush that I like
to use, and then every fourth time I use the grill,
I have it martinized.
Speaker 1 (16:32):
Oh nice, we're trying to have a serious conversation.
Speaker 3 (16:37):
Well, I will say, saving lives. I I Seinfeld. All
of a sudden, it was a little Kevin Meanie. It
was a little bit Sidefeld. No, I'm not doing it.
Speaker 1 (16:51):
He does a great Kevin Meanian. I don't care.
Speaker 4 (16:55):
I don't care. My grill is all filthy. I don't care.
I don't care. Yeah, okay, so good, it's so good.
If you get to see the video of that, you're welcome.
You use a bristle free brush. Yes, it's not a
pumic stone. No, you gotta show me that.
Speaker 3 (17:13):
I will if I say it's in the story here
from the New York Post, and we'll post it at
E Drinks smokeshow dot.
Speaker 1 (17:18):
Com Eat Drink Smoke. It is your cigar Bourbon Footy Extravaganza.
I'm Tony Katz.
Speaker 2 (17:25):
That is America's favorite amateur drinker. Fingers molloy. He's having
a little trouble keeping a cigar lit, but I have
not had any trouble at all talking about the Pinnacle
Sublime here. This comes from a Pravada Cigar Club through
their LCA collection, and this is an Ecuadorian Habano six
by fifty. Fingers, I know you've been having the issue,
(17:50):
and it's because it's a hand rolled product and things
can be different. This has been reversed on us before me.
I'm well into the second third, about to get into
the final of this cigar. I am impressed. I think
there's a good flavor here. There is a spice. It
is not overwhelming. Is it coming from that wood? Is
(18:11):
that actually a hey? I'm not one hundred percent sure,
but it is a nice presentation. It hasn't changed too
much in its flavor profile, but it's been a nice
flavor profile all the way along the line. And for
fourteen dollars a stick, yeah, I think you can get
ninety minutes out of the smoke six by fifty at again,
(18:36):
at fourteen dollars a stick, I'm a yes.
Speaker 1 (18:39):
I'm a yes to this cigar.
Speaker 3 (18:41):
I'm a yes too, based on your experience. When I've
been able to keep this lid, I've enjoyed it. I mean,
right now i've got that wood note that we were
talking about, that spice is still there. I'm a fortunate Unfortunately,
now I've got a little bit of an ammonia. Oh
too hot, too hot, because I'm trying to, you know,
keep this lid, and so I'm trying to work my
(19:02):
way through that. But like I said, ninety minute smoke.
It's well constructed, it's a nice hand field. A little light,
but it's still a nice hand feel. And in this economy,
fourteen dollars a stick for a good smoking experience that
will get you ninety minutes.
Speaker 1 (19:18):
Yeah, and it can happen. Cigar can have troubles.
Speaker 2 (19:22):
It's why you gotta try it again now, if you've
got to, If you've tried the same cigar a couple
of times that has troubles, okay, that's a cigar that's
out of your life.
Speaker 1 (19:29):
But I'm I'm absolutely a yes on this now.
Speaker 2 (19:32):
As for this bourbon, this has so far been gloriously surprising.
The Cooper's Craft Kentucky Straight Bourbon Whiskey, one hundred proof,
four years aged. This has been it was really a
nose that was non existent. And then that that palette
was absolutely orchard. It was pair, it was apple, you
(19:56):
argued cinnamon. There was a touch of lushes. I think
it had a I think it had a real oak
finish in there.
Speaker 3 (20:04):
Uh.
Speaker 2 (20:04):
They referred to it as charred and chizzled because they
chiseled parts of the barrel to allow the juice to
get more into the barrel. Does that work, doesn't make
a difference. It could just be marketing, whatever the case
may be. I thought it was very, very well done.
But the answer the follow up is how about on
the cube. So I've got a cube by mine. I
kept it in the Glenn Caring glass. You added a
little bit of water to yours. Might water drop it?
(20:26):
You don't bring your drop bring your droppers. People have
brought you droppers, custom droppers. I have them packed in
a box in the move. Unpack them. I'm not even
gonna have this conversation with you. Let's not do it.
So what ice will do, What water will do is
water brings down proof. That's what brings down proof. It'll
also open up the bourbon. Some flavors more muted, some
(20:47):
flavorsi be more pronounced. I'm going in with mine, the
Cooper's craft. This is what they call one hundred proof.
Speaker 1 (20:54):
This is their bowl reserve.
Speaker 3 (20:56):
I mean, he's going in, ladies and gentlemen for round two,
this time on the big rock. He's doing the sag
and a swish, and he's putting it down.
Speaker 2 (21:05):
No, oh, son of a gun, the heat is still there.
Speaker 1 (21:12):
Really hits back a tongue, back of throat. It was
a sweeter piece.
Speaker 2 (21:17):
Uh that what was the full really coating of the
tongue with the sting. Uh is well muted, but you
still get a little bit of it. And it's still
the oak finish. Boo boo.
Speaker 1 (21:28):
All right, that's all right. You talked me into it.
Speaker 2 (21:31):
You edit a little bit of water, just a little
bit of water to open it up. See if you know,
you know, you got to decide which way you like it.
Try it all the way.
Speaker 1 (21:38):
That's the only way you know which way it's gonna
work for you. Of what say you fingers.
Speaker 3 (21:42):
Molloy boy, that sting is almost completely gone just from
the water. Yeah, and everything else is there? Uh, it
actually is. You know, they took a little bit of
that orchard away from me. Uh and a little bit
of the cinnamon.
Speaker 4 (21:57):
Uh.
Speaker 3 (21:59):
Listen, I don't know if I missed it, if you
told me what this price point is.
Speaker 1 (22:06):
Oh no, I've been holding that.
Speaker 3 (22:07):
Okay, very impressed, fingers molloy.
Speaker 2 (22:11):
This is there's a cinnamon the Cooper's Craft Kentucky straight
bourbon whiskey, a Brown and Foreman one hundred proof. Is
this in your liquor cabinet for thirty two dollars and
ninety nine cents a bottle? Yeah, of course, there's not
even a question. This unbelievably impressive for thirty two. But
(22:35):
by the way, the heat is now full throat with
the cube. That wasn't true about the meat, So that's
an interesting development.
Speaker 1 (22:42):
For thirty three.
Speaker 2 (22:43):
But thirty three dollars in money economy, darling sweetness, baby cakes,
Boo boo, kitty damn.
Speaker 3 (22:55):
I think we found a very good pairing here today.
Speaker 2 (22:57):
Holy oh by, it's a fine pairing. I'm pairing with
the Pinnacle Sublime cigar. Yeah no, no, no, that is
a that is a go by today. I'm I'm telling
you right, now at the end of the year, you know,
we bring you our top three bourbons, in our top
three cigars.
Speaker 1 (23:15):
Most people do a top ten list, but those people
have more time than us. This price to flavor, Yes,
unbelievably impressive, offers incredible value, quick damn very impressive.
Speaker 2 (23:32):
The Cooper's craft right there, it's time Figers molloy for
News of the week.
Speaker 3 (23:38):
Oh, come on, well, I mean this one hit hard. Oh,
this dominated the news cycle this week. Ozzy Osbourne passed
away at the age of seventy six, just a few
weeks after his farewell performance.
Speaker 1 (23:54):
And we were just discussing it last week.
Speaker 2 (23:56):
I had not heard about this performance that raised near
two hundred million dollars for check and all the bands
that were in it, and he sang for forty minutes.
Speaker 1 (24:03):
He sang with Black Sabbath, he did his own stuff.
Speaker 2 (24:05):
And he was in this. You know, they wheel him
out on this throne as you discussed it, the Parkinson's
I believe it is. And then all of a sudden,
this story breaks that he dies at seventy six, and
you're like, that is insane, that timing.
Speaker 1 (24:21):
Yeah, and.
Speaker 3 (24:24):
I listen, you can't get into the psychology of everything,
you know, knowing it was his last performance, him knowing
it was his last performance, if that played a part
into especially Yeah, you know.
Speaker 1 (24:39):
I don't think that's crude.
Speaker 2 (24:40):
I think it's kind of there's something remarkably interesting about
that and what happens, because I think it's true in
a lot of ways, not just for someone who performs.
But there are moments and you make it to the
moment like, Okay, I did what I set out to do.
Speaker 1 (24:57):
I knew I was having problems, and it was.
Speaker 2 (24:58):
I did that. I don't know if that's the case here.
Part of you kinda maybe we want to think it.
Part of you would be like, well, that's presumptuous to
think it, but but that's the way to go out.
I mean, if you have this wonderful last performance. He
was able to experience that in the last few days,
(25:21):
seeing people share all the amazing clips from either performances
live on stage or from the reality TV show that
he did, and even some of the I think it
was a Super Bowl commercial for PEPSI twist it's just
some just some funny good stuff and cross culture, cross genre,
(25:42):
just a name that's a name that transcends.
Speaker 1 (25:44):
He did it. He did the thing.
Speaker 2 (25:46):
That's a hard thing to do, and he did it,
and he's always been.
Speaker 3 (25:49):
There, and you know what kind of impact he had
just based on individuals that just one name, Zazzi, you know,
created created heavy metal. I mean really credit Black Sabbath,
but created heavy metal. Yeah, and this didn't hit me
quite as hard as Norm McDonald's death did. But I
(26:12):
mean when when you between the shock and then thinking
back growing up, how much of Black Sabbath and Ozzy's
solo career was a soundtrack to many gen Xer's life
and of course people who are older than that. It
really really was a blow to to many people. And
then gen x I don't know if you were a
(26:33):
huge Assie fan or no, no.
Speaker 1 (26:34):
I never.
Speaker 2 (26:35):
It wasn't how I moved or operated. But to be
aware of and to recognize and you know, respect the game. Yeah,
absolutely incredible stuff and just that we just for.
Speaker 3 (26:50):
Me, we were just talking about this so weird.
Speaker 2 (26:52):
And then this just horrific. Seventy six A life interestingly lived.
Hot dogs y. We have debated this several times on Eat, Drink, Smoke.
It's catch up, okay, on a hot Dogs Fine.
Speaker 3 (27:11):
It's terrible. The other thing too. Do you do you
grill a hot dog or do you boil a hot dog?
Speaker 2 (27:17):
Honestly, I don't care. You can do both. I want
you to live your hot dog life the way you
see fit. One expert says you should do both with
the same wiener. It's eat Drink Smoke. I'm Fingers molloy.
He's Tony Katz. Remember you can find Eat Rink Smoke
in podcast platform on your favorite podcast platform. And also
the videos are now You're gonna see them more on
(27:39):
YouTube and rumble. Check those out on your favorite video
platform or on our website, Eat Drink smokeshow dot com.
That's this so eat Drink smokeshow dot com. Yes, exactly,
Eat drinks smokeshow dot com. I am a grilled hot
dog guy. Yes, I am not one who likes to
boil hot dogs. Even when the grill is not available.
(28:00):
I will fry them in a frying pan, or I'll
use the air fryer, which makes a fantastic dog.
Speaker 1 (28:08):
I'll grill them, I'll boil them all flat top. Don't care.
Microwave if I have to. If I have to.
Speaker 3 (28:17):
Here's what's interesting about the microwave.
Speaker 1 (28:21):
It is.
Speaker 3 (28:24):
The world of tomorrow today. Having said that the microwave
hot dog has a weird texture to it, I get that.
It's like you bite into it, you're like, Okay, what
what just happened here? Yeah, it's like the inside is
about ready to explode the outside is is this asbestos?
Speaker 1 (28:40):
Cungey? It's chewy something, something is off, something is askew.
Speaker 3 (28:44):
But I need cooked meat in thirty seconds boom done.
Speaker 1 (28:48):
Yeah.
Speaker 3 (28:50):
And I know I'm saying this and people are screaming,
right now, you eat gas station hot dogs.
Speaker 1 (28:55):
We understand you're weird. Epicure dilemmas.
Speaker 3 (29:00):
So YEAHOO had this story in their lifestyle section, which
is where I go for all my hot dog news,
and uh, they posed this option and I found it
interesting to the point where I may have to try this.
An expert suggests that you boil your hot dog first
and then finish it on the grill. And the theory
(29:23):
behind this is that it keeps your your hot dog
much more moist. It won't dry your hot dog out.
Speaker 4 (29:31):
Uh.
Speaker 3 (29:31):
The argument is, there's nothing worse than a dried out
hot dog.
Speaker 2 (29:36):
Oh, one of the last time you've had a dried
out hot dog? Well, I know how to cook them probably,
And that's my point. When's the last time anybody had
a dried out hot dog? Unless you were grilling a
bunch of hot dogs. It was there in a pan,
you left it in some level of chafing dish, and
it's the last hot dog at the end of the night,
and you know you're gonna eat it.
Speaker 3 (29:54):
Thank you for the chafing dish reference. I'm very excited
about that. But you're right. I mean, if it's if
it's on the if it's in the little tin pan
on the grill and you're keeping them warm for everybody.
Even if you get a dried out hot dog, chances
are you're gonna pile the mustard and the onion on
top of it, and it's it's it's fine, especially if
(30:15):
you got the grill flavor to it.
Speaker 2 (30:16):
I will say this, the very concept of parboiling, I mean,
does have benefits. I don't know about you, but we
make We don't make our own French fries. We make
potato wedges. We do smashed potato kind of things. Basically,
you take like think of it as a fingerling potato,
the smaller potatoes, and you boil those and then you
(30:38):
let them cool, and then you smash them and then
you put everything Bagel seasoning on it, like from an
every own bagel, and you can put cheese as well,
and then bake them off so they get crispy, unbelievable,
fan fantastic.
Speaker 1 (30:54):
So good.
Speaker 2 (30:54):
A drizzle of boil you could probably use butter, and
then the everything bagel seasoning and then cheese spectacular.
Speaker 1 (31:00):
You don't.
Speaker 3 (31:01):
Try that?
Speaker 1 (31:02):
So good.
Speaker 3 (31:03):
I haven't made brats in a while too, and I
used to like cooking them in in beer and then
finishing them on the grill. Yeah, and then have onions
and peppers cooking in the beer as well, and then
throwing the but.
Speaker 2 (31:17):
To parboil the potato, cut it cool, let it cool,
cut it into wedges, and then season it and then
and then bake it off, probably off or grill it.
Speaker 1 (31:24):
Yeah. It just makes everything move faster, and I think
you get a better product.
Speaker 3 (31:27):
Pardon my ignorance. When it comes to cooking, is that
called blanching.
Speaker 1 (31:31):
Blanching is a quicker process. Blanching is kind of in
and out of the dunk. Okay, yeah, more more that style.
But but look at you.
Speaker 2 (31:41):
Someone someone's been reading their Gordon ramsay that that's blanching.
Speaker 1 (31:45):
I mean, should we get the official definition?
Speaker 4 (31:47):
Oh?
Speaker 1 (31:48):
Can we? Oh? Yeah, we have this thing called the interwebs.
Speaker 3 (31:50):
Oh wow, are you gonna get on copy serve to No,
I'm just I.
Speaker 1 (31:56):
Just typed in what is blanching? And I'm just hoping
it doesn't take me to Urban Dictionary.
Speaker 3 (32:00):
Golden girls.
Speaker 2 (32:00):
UM, usually vegetables or fruits briefly scalded in boiling water,
then quickly cooled in ice water, preserving color of flavor,
et cetera.
Speaker 1 (32:10):
So that's what that's what that is. Thank you.
Speaker 3 (32:15):
You can't say you don't learn something new every time
you listen to, eat, drink, smoke.
Speaker 1 (32:19):
That's the truth. That's true. So interesting about doing it
with the hot dog? I would try it.
Speaker 3 (32:25):
Should we make a well we already did one hot
dog video where we.
Speaker 1 (32:29):
Oh, you're right, there's a law that you can only
make one hot dog.
Speaker 3 (32:31):
I think you can only make one a year. Well
I don't believe that passed.
Speaker 1 (32:35):
That was last year.
Speaker 3 (32:36):
We did the Great hot Dog War between the finest
hot dog in America, Heber National Cocoels. And you didn't
use Hebrew National, you used Costco hot Dogs.
Speaker 1 (32:50):
I used the Costco hot she did. Well, I live
in Indiana and it was as close as I could go.
Speaker 3 (32:58):
You know who doesn't worry about how to hot dogs?
It's the guys over at south Park. Because Matt and
Trey no had a.
Speaker 1 (33:06):
Hot dog conversation.
Speaker 3 (33:07):
Though, uh well, they just have people. They have a
hot dog guy. Especially after the latest deal. According to
reports from the Los Angeles Times, Trey Parker and Matt
Stone signed a five year agreement with Paramount for their
streaming rights to South Park. The deal's worth one point
(33:29):
five billion dollars. That's billion with a B. I'm gonna
say this once and that's it. Paramount got a deal. Yeah.
Speaker 1 (33:38):
What they have created over nearly thirty years.
Speaker 2 (33:42):
Is unbelievable, maybe only surpassed by the Simpsons. Maybe what
they have done is beyond belief. The world they've created,
And I think one point five billion is actually cheap.
Speaker 1 (33:56):
Am I crazy? No, you're not.
Speaker 3 (33:58):
I would argue, also, holy over a career and I listen,
this is obviously very much subjective when you talk about comedy.
To me, the quality of comedy over the length of
the entire catalog, I believe South Park has has proven
to have much more legs and the quality of comedy
(34:19):
has not suffered through time. Where I've tried to watch
episodes of The Simpsons in the last couple of years,
and it's it's not the.
Speaker 1 (34:30):
Same Simpsons are broadcast.
Speaker 2 (34:31):
They were in a different world with the language they
could use and everything else. I don't think you can
make the apples to apples comparison.
Speaker 3 (34:39):
I just did.
Speaker 1 (34:41):
Yeah, but I think you're very wrong.
Speaker 3 (34:43):
You think I'm being unfair.
Speaker 2 (34:44):
Well, it's just it's they're not comparable pieces in that regard.
But in terms of cultural impact, I mean, I don't
think I deny the Simpsons cultural impact.
Speaker 1 (34:54):
Oh I'm not denying. I'm I'm more partial to south Park.
Speaker 3 (34:58):
South Park makes me laugh more sure, But I also
feel like later seasons of South Park have the quality
of comedy has has been just as good. It has
not taken There's not been a drop off where you know,
maybe maybe I'm again it's subjective, but I can go
(35:20):
back and the Simpsons is and and south Park are
two uh series where you have no problems revisiting an
episode that you've seen ten times. And so I mean,
this may be a bargain one and a half billion
five years.
Speaker 2 (35:35):
So it's three hundred million a year. I did the
matterfull by myself. Seems cheap, it really does.
Speaker 1 (35:43):
And then again, if you're those guys, are you like
we made these characters out of construction paper?
Speaker 3 (35:48):
It's amazing.
Speaker 1 (35:50):
It really is incredible. I mean, how what that? What
they've created, how they do each episode is incredible. But
they did it. They did it.
Speaker 2 (35:58):
Culturally beyond belief, connected spectacular.
Speaker 1 (36:02):
Good for you, Good for you.
Speaker 2 (36:04):
The cigar right here is the Pinnacle Sublime. You can
get this at your local Tobacconists Provada Cigar Club comes
to them through their through their LCA, which is their
Limited Cigar Association and check it out for yourself. Six
by fifty nice nice smoke and Cooper's Craft. This one
(36:27):
hundred proof Berman is thirty two ninety nine a bottle.
Yeah something else tackle Find everything at Eat Drinksmoke show
dot com.
Speaker 1 (36:38):
This is Eat Drink Smoke.
Speaker 3 (36:39):
Follow Eat Drink Smoke on social media on Twitter at
go Eat Drink Smoke
Speaker 4 (36:44):
On Facebook, Facebook dot com, slash Eat Drink Smoke and
Instagram at Eat Drink Smoke Podcast
Trying new bourbons, trying new things.
Speaker 2 (00:03):
Man, that's the pleasure of this show. We get to
try all the stuff. It is fantastic. I advise doing
it highly.
Speaker 1 (00:11):
T drink smoke. I'm Tony Katz.
Speaker 2 (00:12):
That right there is America's favorite amateur drinker, Fingers Maloy.
This right here is Cooper's Craft. You can find the
website easy enough to do Cooper'scraft dot com see r aft.
This is from Brown Foreman coming in fingers Maloy at
one hundred proof. Oh standing the applause fingers he gives
(00:38):
applause or anything that's one hundred proof or over. Did
I introduce the show? Did I say T drink smoke.
I'm Tony Katz. That's fingers Maloy.
Speaker 3 (00:44):
Yes she did, but I did. There's nothing wrong with
doing it again.
Speaker 1 (00:47):
T drink smoke. I'm Tony Katz to that.
Speaker 2 (00:48):
Right there is America's favorite amateur drinker, fingers Maloy. This
is Cooper's Craft one hundred proof. Had not tried it before,
had not seen it before, and wanted to really kind
of expand the horizon, see what else is out there? Uh,
the mash fill in this seventy five percent corn, fifteen
(01:10):
percent Rye ten percent malted barley. I would expect this
to be rather sweet. Fingers seventy five percent corn. But
we we've been we have been shown how wrong we
are before, have we?
Speaker 1 (01:24):
Oh?
Speaker 3 (01:24):
Yes, Oh, I guess I guess you're right. Yeah, I
would expect this to be sweet. And that's beautiful.
Speaker 1 (01:30):
The color is gorgeous.
Speaker 2 (01:31):
Yes, the color is exactly where you would see want
a bourbon color uh to be.
Speaker 1 (01:39):
It's got that that that hint of orange.
Speaker 2 (01:41):
It's got that hint of maybe you won't even think
of it as amber. It looks nice and deep but
not too dark, doesn't seem to have any slightly sticking
to the glass. We've got the glen Cairn glasses right,
it's got the foot bows out comes back in. You
can really get your nose there, concentrate the flavors, move
it up to the light, kind of see what's going on.
(02:03):
The color is gorgeous, fingers more, that nose is sweet. Hey, now, well,
seventy five percent corn. I think told the story. Yes,
but that is and okay, hold on, I'm going deep in.
I'm going You're gonna go deep full nose in. He's
going no full Serena nose deep. He's not nose curious,
(02:27):
his nose deep into the Glenn car and Glenn Ross class.
Speaker 1 (02:32):
I don't. I don't know what that is? What if
what would you believe me if I said, um.
Speaker 3 (02:43):
It's sweet, But I can't put my finger on what
the sweetness is.
Speaker 1 (02:47):
There's a whole.
Speaker 2 (02:47):
Bunch of nothing like I'm not getting Do I have
a cold?
Speaker 1 (02:53):
Wow? Do you smell toast?
Speaker 3 (02:55):
Do I smell toast?
Speaker 1 (02:58):
All right?
Speaker 2 (03:01):
There it's a touch vanilla touch smokey, right, not so much,
not so much an oak, a touch vanilla touch, smoky.
Speaker 1 (03:10):
No you're getting that?
Speaker 3 (03:13):
I am No.
Speaker 1 (03:16):
I don't get that at all.
Speaker 2 (03:17):
Now, this this version of it, there are two versions
of of Cooper's craft. This version of it, they talk
about this this the chiseled and charred American white oak barrel.
So what they they state is that they they go
about in the barrel chipping away at some of the wood,
(03:38):
chiseling into the wood so the juice will get more
into it and get more expression out of it. Honestly,
I don't know what to tell you if that is
stick or not.
Speaker 3 (03:48):
It's it's called a reverse ribbing process.
Speaker 2 (03:51):
That is not what it's called you made that part
up because I would have totally believed you. You said
it was such a thord rat my god, go with the.
Speaker 1 (04:00):
Take it to the end full, Andy Kaufman.
Speaker 3 (04:02):
Is there a little bit of floral in here? Or
am I making things?
Speaker 4 (04:06):
Oh?
Speaker 1 (04:07):
Uh no? Really?
Speaker 3 (04:10):
Is it me?
Speaker 1 (04:11):
Okay?
Speaker 3 (04:11):
No, No, here's here's what's going on. And I think
this is happening with you two. First of all, there's
a sweetness there that I can't put my finger on.
And then I've got my whole nose in here looking
for things and I'm not coming up with nothing. Nothing's
like really popping out. So it's like, okay, now I'm
just like, am I grasping at straws?
Speaker 1 (04:29):
Right?
Speaker 2 (04:29):
It's a generalized suite? And I do think a little
bit of smoky, but there's nothing I'll buy that. There's
nothing hitting and I'm and and I want it, don't
get me wrong. I want there to be flavors. I
want there to be an expression, but it's not. And
I don't know if that's gonna be bad or not.
But not with the with with the sniff and fingers, Willy,
Are you ready for this?
Speaker 3 (04:51):
Been ready for this all year?
Speaker 1 (04:53):
Yes? Fingers billy.
Speaker 2 (04:54):
They are doing what is known as the Kentucky chew,
moving the juice around the palate, getting a feel for it.
Speaker 1 (04:59):
I am aa believe we're in the.
Speaker 2 (05:01):
Two SIPs concept, the first sip to set the taste buds,
the second sip. Do we really get an idea of
the flavors the Kentucky straight bourbon whiskey. Cooper's a craft
coming in at one hundred proof. That's fifty percent alcohol
by volume.
Speaker 1 (05:16):
Okay, there's some orchard there, orchard fruits.
Speaker 3 (05:20):
Yeah, some cinnamon on the finish, barely, a little bit
of a sting on the tongue. There is no real
warmth going into the chest. It does not play to
me like it's a hundred proof place higher, no lower.
Speaker 1 (05:42):
No lower.
Speaker 3 (05:43):
Oh there there's a little bit of warmth there. It's interesting.
It's not in my mind what you would consider that
traditional bourbon flavor profile that you would.
Speaker 2 (05:56):
Expect traditional bourbon. Look, you're saying, not flavor profile. I'm
going in the Cooper's craft. This is the chiseled and
charred barrel reserve one hundred proof.
Speaker 1 (06:05):
Here I go.
Speaker 3 (06:06):
He's going in, ladies and gentlemen, he's doing what we
like to call the sagon I swish, the Memphis munch,
the Chattanooga chomp. And he's still chomping, chomping some more. Okay,
this whole thing's a mystery.
Speaker 2 (06:26):
There's a sting on the full tongue, even going to
the back of the tongue heat center chest. That is
all orchard fruit is right on. That's pair. That's apple. Okay,
(06:54):
that's a freaking winner. And and you and I are
having very different relationships with this. That knows is uh
half non existent. That's an oak finish right there. I
think I when I see a sting, you see a cinnamon.
But that fruit is there.
Speaker 1 (07:11):
I agree on that. Oh the dude, orchard is dead on,
dead freaking on.
Speaker 2 (07:22):
Oh that's smooth that. I've had things that are that
are more expressive in bourbons. Maybe something a little more
age to it or have you. I'd love to see
what this thing is with a little more age. I'm
assuming this is going to be four year That's that's
(07:46):
very very nice. I'm curious to see what this is
like with a cube. And and we'll get to that
coming up. Cooper's craft, the one hundred proof.
Speaker 3 (07:55):
So you're saying you're at least getting some oak. But
there's no like caramel. There's no ven nilla.
Speaker 2 (08:01):
There's a little bit of you know, there's the the orchard,
as you discussed the apple on the pair, there's there's
that that heat on on the tongue. I think there
there is a little sweetness, there's and in the finish
a little lusciousness more comes out. So maybe that could
be considered a a caramel vanilla kind kind of thing.
Maybe that's what it could be considered.
Speaker 3 (08:23):
Yeah, it's good.
Speaker 1 (08:25):
I'm sorry.
Speaker 2 (08:26):
I'm from from the nose to the actual palate to
the finish. The palette and the finish well outshine the
nose on the Cooper's craft. Now, is this in our
liquor cabinet? We'll get into that. Beef prices at an
all time high. No, duh, it's brutal out there. It's
(08:48):
eat rink smoke on Tony Katz. That is fingers well.
I find it all at eat Rink Smoke show dot com.
Speaker 3 (08:53):
And it's all my fault.
Speaker 1 (08:55):
BF prices.
Speaker 3 (08:55):
Yeah, how so, been eating a lot of beef lately?
Speaker 2 (08:59):
So it's it's applying demand issue, yes, and you've been demanding.
Speaker 3 (09:02):
Too much of our supply a little bit too much.
Speaker 2 (09:05):
There's no doubt that everything has gone higher one hundred percent.
Ground beef prices surpassing six dollars a pound.
Speaker 1 (09:14):
This is the first time it's been so high since data.
Speaker 2 (09:16):
Collection in the nineteen eighties. Now, I will tell you,
I think that depends on the kind of ground beef
that you're getting, because I still think that there's plenty
of stuff out there under six dollars a pounds. I
would be surprised if the vast majority of Eat, Drink
smoke Nation is spending six bucks a pounds on ground beef.
(09:37):
But brisket prices have gone up, ribbis strips, surloins, all
of this has gone up.
Speaker 3 (09:45):
I have, unfortunately, with the move, I have not done
any grilling at all or any smoking. I'm curious.
Speaker 2 (09:55):
You want me to come buy, you want me to
come buy and grow something up for you.
Speaker 1 (10:00):
I'll come on and someone.
Speaker 3 (10:01):
I won't be there. I won't be there.
Speaker 1 (10:03):
When won't you be there?
Speaker 3 (10:05):
I'm trying to sell a house, Tony, right, What can
I do Eat Drink Smoke Nation to put you in
a house today? So you're going to be cleaning up
the old house, going back and forth. Yeah, between the
new house and the old house. And uh, so I'll
come to the new house, I'll grill something up. You'll
come by, You'll have a couple of things.
Speaker 1 (10:21):
You'll go. Is that what you're gonna do? What I'll do,
I'll do that for you. What I was going to
ask you is.
Speaker 3 (10:27):
Uh you guys, Oh listen, look at me. Don't I
look like someone who would love some grilled fish right now?
Speaker 1 (10:36):
You look like a mahi mahi guy. I've been saying
that for years.
Speaker 3 (10:40):
Didn't they open up for Wham in eighty seven?
Speaker 1 (10:42):
They did? It was an incredible, incredible show.
Speaker 3 (10:44):
So, but you've been to the the market much more
recently than I have. Uh, and you've walked up to
the butcher and said, ShopKeep give me your best brisket.
Speaker 1 (10:55):
Right. I go to the market, and then I go
to the hyberdashery. Yes, is what I do.
Speaker 3 (10:59):
So you notice a significant increase in brisket prices.
Speaker 2 (11:02):
And now I'm only doing primes or I'm doing like
special kind of kind of kosher, which that shouldn't even
count in the pricing lexicon.
Speaker 1 (11:12):
I'm doing primes.
Speaker 2 (11:13):
I'm doing you know, we'll get into a whole conversation
about farm stuff. I can't wait to make that announcement
for everybody at Eat, Drink, Smoke Nation. But the prices,
there's no doubt the prices are up. This is one
hundred percent happening, and and the searching for deals is
a big one. So I brought up this story to
(11:34):
get into this story from the New York Post about
how your barbecue brush could kill you. Six better ways
to safely clean your grill. Now, I believe they call
that the clickie bait.
Speaker 3 (11:44):
Yes, that's true, But how how can it get like
in my sleep, right when I'm not looking if I
don't lock the door.
Speaker 2 (11:49):
Again, it's sentient, h The conversation is that if you're
utilizing a wire brush, the pieces of the brush, if
the brush is old, can break off and be on
the grill and then forgetting the food. I haven't heard
of many stories about that, but I do believe that
(12:13):
it is true. I do believe that can happen. And
I'm a big believer in changing out your stuff.
Speaker 1 (12:21):
It's more expensive this way, I don't disagree.
Speaker 2 (12:25):
But let's argue that there's a grilling season, that there
are two grilling seasons, there's the summer. Whenever your summer
starts and ends, we can call that Memorial data Labor Day,
and then there's the rest of the year. Now, this
of course, can change depending on where you live in
the country. So the people living in Orlando and listening
(12:46):
on WDBO, right, they have a different grilling season.
Speaker 1 (12:54):
Than other people.
Speaker 2 (12:55):
You know, they have a different grilling season than those
of us in Indianapolis who listen on ninety three point
one m WIBC.
Speaker 1 (13:03):
You might not be grilling so much in.
Speaker 2 (13:07):
The winter months. For the people listening to KFQD in Anchorage, Alaska,
you may only have one season. I actually don't honestly,
how come we haven't been invited to Anchorage. We would
do a show in Anchorage. You're gonna get on a
plane to Anchorage with me?
Speaker 3 (13:22):
Absolutely?
Speaker 1 (13:23):
Yeah?
Speaker 3 (13:24):
Can you can?
Speaker 2 (13:24):
You?
Speaker 3 (13:25):
Can you uh grill caribou?
Speaker 1 (13:28):
I don't know? Do you wanna find out?
Speaker 3 (13:30):
Yes?
Speaker 2 (13:30):
We should find Anchorage seriously, invite immediately. If not sooner, Uh,
you're gonna need to get a sponsored. But we are
we we will come, We will come. We will smoke,
we will smoke meat, we will smoke cigars, we will
have smoky bourbon. Whatever it is you want to do,
it'll be fantastic. I I if you told me. And
(13:54):
you can also argue, well, doesn't it depend on how
much you're utilizing your grill? And the answer is no,
you're talking talking about weather. You're talking about other things.
If you're leaving these things outdoors once every four months
every season, depending on how often you grill, change it out,
And you say to me, are you insane? I don't
(14:15):
think you need to buy a nine million dollar wire brush.
I think you shouldn't buy the.
Speaker 1 (14:20):
Cheap wire brushes.
Speaker 2 (14:22):
I think you should buy something that looks like there
was some there was some thought into making it and
some value in it. You know, Oh, I got this
wire brush at the name the discount store for five bucks.
Speaker 1 (14:35):
Yeah. No, you should treat yourself better.
Speaker 2 (14:38):
Yes, it's it's more costly, but I do think there's
a value overall.
Speaker 1 (14:42):
Well.
Speaker 3 (14:42):
The other thing too, is and I know it's not
the easiest thing in the world to do, but after
you've taken your food off the grill, you clean it immediately. Yeah,
so much easier while the grill start well it's hot.
Speaker 1 (14:57):
Yeah.
Speaker 2 (14:57):
Now I also do the other side of it. So
if I'm grilling, I get the grill up to temperature,
I clean it again, yes, and then I bring it
back and then I don't know if anybody else does this.
Speaker 1 (15:09):
I oil the grates. I don't know whether people do
this or not.
Speaker 2 (15:13):
And for me, it's not about whether the food's going
to stick, but it's also a little bit about getting
anything off of there. And I do it with olive oil.
I mean, you could use avocado o or gorilla, use
anything you want. I think I usually use alive oil
and paper towel and I kind of half soaked the
paper towel and I wipe everything down.
Speaker 1 (15:33):
Am I the only person who does that? No?
Speaker 3 (15:34):
I do it too, But I use castor oil, do
you Yes.
Speaker 2 (15:37):
Well, must make the food delicious when it's coming back up,
but I do. I think that this is right. I
think that you should be proactive in changing now.
Speaker 1 (15:52):
There are a whole bunch of tools over that are
out there.
Speaker 2 (15:56):
Pummice stones which work fantastic. Oh my gosh, they work
so well, it's super weird. You're like, this doesn't make sense.
They work great. There are people who will utilize balled
up aluminum, yeah, because that'll work, and then steam cleaning. Legitimately,
I think steam cleaning is an absolute winner. The problem
(16:17):
with steam cleaning is you're not gonna do that in
between courses of things you're putting on the grill exactly.
Speaker 1 (16:22):
That's why you need a good wire brush.
Speaker 3 (16:23):
I have a bristle free grill brush that I like
to use, and then every fourth time I use the grill,
I have it martinized.
Speaker 1 (16:32):
Oh nice, we're trying to have a serious conversation.
Speaker 3 (16:37):
Well, I will say, saving lives. I I Seinfeld. All
of a sudden, it was a little Kevin Meanie. It
was a little bit Sidefeld. No, I'm not doing it.
Speaker 1 (16:51):
He does a great Kevin Meanian. I don't care.
Speaker 4 (16:55):
I don't care. My grill is all filthy. I don't care.
I don't care. Yeah, okay, so good, it's so good.
If you get to see the video of that, you're welcome.
You use a bristle free brush. Yes, it's not a
pumic stone. No, you gotta show me that.
Speaker 3 (17:13):
I will if I say it's in the story here
from the New York Post, and we'll post it at
E Drinks smokeshow dot.
Speaker 1 (17:18):
Com Eat Drink Smoke. It is your cigar Bourbon Footy Extravaganza.
I'm Tony Katz.
Speaker 2 (17:25):
That is America's favorite amateur drinker. Fingers molloy. He's having
a little trouble keeping a cigar lit, but I have
not had any trouble at all talking about the Pinnacle
Sublime here. This comes from a Pravada Cigar Club through
their LCA collection, and this is an Ecuadorian Habano six
by fifty. Fingers, I know you've been having the issue,
(17:50):
and it's because it's a hand rolled product and things
can be different. This has been reversed on us before me.
I'm well into the second third, about to get into
the final of this cigar. I am impressed. I think
there's a good flavor here. There is a spice. It
is not overwhelming. Is it coming from that wood? Is
(18:11):
that actually a hey? I'm not one hundred percent sure,
but it is a nice presentation. It hasn't changed too
much in its flavor profile, but it's been a nice
flavor profile all the way along the line. And for
fourteen dollars a stick, yeah, I think you can get
ninety minutes out of the smoke six by fifty at again,
(18:36):
at fourteen dollars a stick, I'm a yes.
Speaker 1 (18:39):
I'm a yes to this cigar.
Speaker 3 (18:41):
I'm a yes too, based on your experience. When I've
been able to keep this lid, I've enjoyed it. I mean,
right now i've got that wood note that we were
talking about, that spice is still there. I'm a fortunate Unfortunately,
now I've got a little bit of an ammonia. Oh
too hot, too hot, because I'm trying to, you know,
keep this lid, and so I'm trying to work my
(19:02):
way through that. But like I said, ninety minute smoke.
It's well constructed, it's a nice hand field. A little light,
but it's still a nice hand feel. And in this economy,
fourteen dollars a stick for a good smoking experience that
will get you ninety minutes.
Speaker 1 (19:18):
Yeah, and it can happen. Cigar can have troubles.
Speaker 2 (19:22):
It's why you gotta try it again now, if you've
got to, If you've tried the same cigar a couple
of times that has troubles, okay, that's a cigar that's
out of your life.
Speaker 1 (19:29):
But I'm I'm absolutely a yes on this now.
Speaker 2 (19:32):
As for this bourbon, this has so far been gloriously surprising.
The Cooper's Craft Kentucky Straight Bourbon Whiskey, one hundred proof,
four years aged. This has been it was really a
nose that was non existent. And then that that palette
was absolutely orchard. It was pair, it was apple, you
(19:56):
argued cinnamon. There was a touch of lushes. I think
it had a I think it had a real oak
finish in there.
Speaker 3 (20:04):
Uh.
Speaker 2 (20:04):
They referred to it as charred and chizzled because they
chiseled parts of the barrel to allow the juice to
get more into the barrel. Does that work, doesn't make
a difference. It could just be marketing, whatever the case
may be. I thought it was very, very well done.
But the answer the follow up is how about on
the cube. So I've got a cube by mine. I
kept it in the Glenn Caring glass. You added a
little bit of water to yours. Might water drop it?
(20:26):
You don't bring your drop bring your droppers. People have
brought you droppers, custom droppers. I have them packed in
a box in the move. Unpack them. I'm not even
gonna have this conversation with you. Let's not do it.
So what ice will do, What water will do is
water brings down proof. That's what brings down proof. It'll
also open up the bourbon. Some flavors more muted, some
(20:47):
flavorsi be more pronounced. I'm going in with mine, the
Cooper's craft. This is what they call one hundred proof.
Speaker 1 (20:54):
This is their bowl reserve.
Speaker 3 (20:56):
I mean, he's going in, ladies and gentlemen for round two,
this time on the big rock. He's doing the sag
and a swish, and he's putting it down.
Speaker 2 (21:05):
No, oh, son of a gun, the heat is still there.
Speaker 1 (21:12):
Really hits back a tongue, back of throat. It was
a sweeter piece.
Speaker 2 (21:17):
Uh that what was the full really coating of the
tongue with the sting. Uh is well muted, but you
still get a little bit of it. And it's still
the oak finish. Boo boo.
Speaker 1 (21:28):
All right, that's all right. You talked me into it.
Speaker 2 (21:31):
You edit a little bit of water, just a little
bit of water to open it up. See if you know,
you know, you got to decide which way you like it.
Try it all the way.
Speaker 1 (21:38):
That's the only way you know which way it's gonna
work for you. Of what say you fingers.
Speaker 3 (21:42):
Molloy boy, that sting is almost completely gone just from
the water. Yeah, and everything else is there? Uh, it
actually is. You know, they took a little bit of
that orchard away from me. Uh and a little bit
of the cinnamon.
Speaker 4 (21:57):
Uh.
Speaker 3 (21:59):
Listen, I don't know if I missed it, if you
told me what this price point is.
Speaker 1 (22:06):
Oh no, I've been holding that.
Speaker 3 (22:07):
Okay, very impressed, fingers molloy.
Speaker 2 (22:11):
This is there's a cinnamon the Cooper's Craft Kentucky straight
bourbon whiskey, a Brown and Foreman one hundred proof. Is
this in your liquor cabinet for thirty two dollars and
ninety nine cents a bottle? Yeah, of course, there's not
even a question. This unbelievably impressive for thirty two. But
(22:35):
by the way, the heat is now full throat with
the cube. That wasn't true about the meat, So that's
an interesting development.
Speaker 1 (22:42):
For thirty three.
Speaker 2 (22:43):
But thirty three dollars in money economy, darling sweetness, baby cakes,
Boo boo, kitty damn.
Speaker 3 (22:55):
I think we found a very good pairing here today.
Speaker 2 (22:57):
Holy oh by, it's a fine pairing. I'm pairing with
the Pinnacle Sublime cigar. Yeah no, no, no, that is
a that is a go by today. I'm I'm telling
you right, now at the end of the year, you know,
we bring you our top three bourbons, in our top
three cigars.
Speaker 1 (23:15):
Most people do a top ten list, but those people
have more time than us. This price to flavor, Yes,
unbelievably impressive, offers incredible value, quick damn very impressive.
Speaker 2 (23:32):
The Cooper's craft right there, it's time Figers molloy for
News of the week.
Speaker 3 (23:38):
Oh, come on, well, I mean this one hit hard. Oh,
this dominated the news cycle this week. Ozzy Osbourne passed
away at the age of seventy six, just a few
weeks after his farewell performance.
Speaker 1 (23:54):
And we were just discussing it last week.
Speaker 2 (23:56):
I had not heard about this performance that raised near
two hundred million dollars for check and all the bands
that were in it, and he sang for forty minutes.
Speaker 1 (24:03):
He sang with Black Sabbath, he did his own stuff.
Speaker 2 (24:05):
And he was in this. You know, they wheel him
out on this throne as you discussed it, the Parkinson's
I believe it is. And then all of a sudden,
this story breaks that he dies at seventy six, and
you're like, that is insane, that timing.
Speaker 1 (24:21):
Yeah, and.
Speaker 3 (24:24):
I listen, you can't get into the psychology of everything,
you know, knowing it was his last performance, him knowing
it was his last performance, if that played a part
into especially Yeah, you know.
Speaker 1 (24:39):
I don't think that's crude.
Speaker 2 (24:40):
I think it's kind of there's something remarkably interesting about
that and what happens, because I think it's true in
a lot of ways, not just for someone who performs.
But there are moments and you make it to the
moment like, Okay, I did what I set out to do.
Speaker 1 (24:57):
I knew I was having problems, and it was.
Speaker 2 (24:58):
I did that. I don't know if that's the case here.
Part of you kinda maybe we want to think it.
Part of you would be like, well, that's presumptuous to
think it, but but that's the way to go out.
I mean, if you have this wonderful last performance. He
was able to experience that in the last few days,
(25:21):
seeing people share all the amazing clips from either performances
live on stage or from the reality TV show that
he did, and even some of the I think it
was a Super Bowl commercial for PEPSI twist it's just
some just some funny good stuff and cross culture, cross genre,
(25:42):
just a name that's a name that transcends.
Speaker 1 (25:44):
He did it. He did the thing.
Speaker 2 (25:46):
That's a hard thing to do, and he did it,
and he's always been.
Speaker 3 (25:49):
There, and you know what kind of impact he had
just based on individuals that just one name, Zazzi, you know,
created created heavy metal. I mean really credit Black Sabbath,
but created heavy metal. Yeah, and this didn't hit me
quite as hard as Norm McDonald's death did. But I
(26:12):
mean when when you between the shock and then thinking
back growing up, how much of Black Sabbath and Ozzy's
solo career was a soundtrack to many gen Xer's life
and of course people who are older than that. It
really really was a blow to to many people. And
then gen x I don't know if you were a
(26:33):
huge Assie fan or no, no.
Speaker 1 (26:34):
I never.
Speaker 2 (26:35):
It wasn't how I moved or operated. But to be
aware of and to recognize and you know, respect the game. Yeah,
absolutely incredible stuff and just that we just for.
Speaker 3 (26:50):
Me, we were just talking about this so weird.
Speaker 2 (26:52):
And then this just horrific. Seventy six A life interestingly lived.
Hot dogs y. We have debated this several times on Eat, Drink, Smoke.
It's catch up, okay, on a hot Dogs Fine.
Speaker 3 (27:11):
It's terrible. The other thing too. Do you do you
grill a hot dog or do you boil a hot dog?
Speaker 2 (27:17):
Honestly, I don't care. You can do both. I want
you to live your hot dog life the way you
see fit. One expert says you should do both with
the same wiener. It's eat Drink Smoke. I'm Fingers molloy.
He's Tony Katz. Remember you can find Eat Rink Smoke
in podcast platform on your favorite podcast platform. And also
the videos are now You're gonna see them more on
(27:39):
YouTube and rumble. Check those out on your favorite video
platform or on our website, Eat Drink smokeshow dot com.
That's this so eat Drink smokeshow dot com. Yes, exactly,
Eat drinks smokeshow dot com. I am a grilled hot
dog guy. Yes, I am not one who likes to
boil hot dogs. Even when the grill is not available.
(28:00):
I will fry them in a frying pan, or I'll
use the air fryer, which makes a fantastic dog.
Speaker 1 (28:08):
I'll grill them, I'll boil them all flat top. Don't care.
Microwave if I have to. If I have to.
Speaker 3 (28:17):
Here's what's interesting about the microwave.
Speaker 1 (28:21):
It is.
Speaker 3 (28:24):
The world of tomorrow today. Having said that the microwave
hot dog has a weird texture to it, I get that.
It's like you bite into it, you're like, Okay, what
what just happened here? Yeah, it's like the inside is
about ready to explode the outside is is this asbestos?
Speaker 1 (28:40):
Cungey? It's chewy something, something is off, something is askew.
Speaker 3 (28:44):
But I need cooked meat in thirty seconds boom done.
Speaker 1 (28:48):
Yeah.
Speaker 3 (28:50):
And I know I'm saying this and people are screaming,
right now, you eat gas station hot dogs.
Speaker 1 (28:55):
We understand you're weird. Epicure dilemmas.
Speaker 3 (29:00):
So YEAHOO had this story in their lifestyle section, which
is where I go for all my hot dog news,
and uh, they posed this option and I found it
interesting to the point where I may have to try this.
An expert suggests that you boil your hot dog first
and then finish it on the grill. And the theory
(29:23):
behind this is that it keeps your your hot dog
much more moist. It won't dry your hot dog out.
Speaker 4 (29:31):
Uh.
Speaker 3 (29:31):
The argument is, there's nothing worse than a dried out
hot dog.
Speaker 2 (29:36):
Oh, one of the last time you've had a dried
out hot dog? Well, I know how to cook them probably,
And that's my point. When's the last time anybody had
a dried out hot dog? Unless you were grilling a
bunch of hot dogs. It was there in a pan,
you left it in some level of chafing dish, and
it's the last hot dog at the end of the night,
and you know you're gonna eat it.
Speaker 3 (29:54):
Thank you for the chafing dish reference. I'm very excited
about that. But you're right. I mean, if it's if
it's on the if it's in the little tin pan
on the grill and you're keeping them warm for everybody.
Even if you get a dried out hot dog, chances
are you're gonna pile the mustard and the onion on
top of it, and it's it's it's fine, especially if
(30:15):
you got the grill flavor to it.
Speaker 2 (30:16):
I will say this, the very concept of parboiling, I mean,
does have benefits. I don't know about you, but we
make We don't make our own French fries. We make
potato wedges. We do smashed potato kind of things. Basically,
you take like think of it as a fingerling potato,
the smaller potatoes, and you boil those and then you
(30:38):
let them cool, and then you smash them and then
you put everything Bagel seasoning on it, like from an
every own bagel, and you can put cheese as well,
and then bake them off so they get crispy, unbelievable,
fan fantastic.
Speaker 1 (30:54):
So good.
Speaker 2 (30:54):
A drizzle of boil you could probably use butter, and
then the everything bagel seasoning and then cheese spectacular.
Speaker 1 (31:00):
You don't.
Speaker 3 (31:01):
Try that?
Speaker 1 (31:02):
So good.
Speaker 3 (31:03):
I haven't made brats in a while too, and I
used to like cooking them in in beer and then
finishing them on the grill. Yeah, and then have onions
and peppers cooking in the beer as well, and then
throwing the but.
Speaker 2 (31:17):
To parboil the potato, cut it cool, let it cool,
cut it into wedges, and then season it and then
and then bake it off, probably off or grill it.
Speaker 1 (31:24):
Yeah. It just makes everything move faster, and I think
you get a better product.
Speaker 3 (31:27):
Pardon my ignorance. When it comes to cooking, is that
called blanching.
Speaker 1 (31:31):
Blanching is a quicker process. Blanching is kind of in
and out of the dunk. Okay, yeah, more more that style.
But but look at you.
Speaker 2 (31:41):
Someone someone's been reading their Gordon ramsay that that's blanching.
Speaker 1 (31:45):
I mean, should we get the official definition?
Speaker 4 (31:47):
Oh?
Speaker 1 (31:48):
Can we? Oh? Yeah, we have this thing called the interwebs.
Speaker 3 (31:50):
Oh wow, are you gonna get on copy serve to No,
I'm just I.
Speaker 1 (31:56):
Just typed in what is blanching? And I'm just hoping
it doesn't take me to Urban Dictionary.
Speaker 3 (32:00):
Golden girls.
Speaker 2 (32:00):
UM, usually vegetables or fruits briefly scalded in boiling water,
then quickly cooled in ice water, preserving color of flavor,
et cetera.
Speaker 1 (32:10):
So that's what that's what that is. Thank you.
Speaker 3 (32:15):
You can't say you don't learn something new every time
you listen to, eat, drink, smoke.
Speaker 1 (32:19):
That's the truth. That's true. So interesting about doing it
with the hot dog? I would try it.
Speaker 3 (32:25):
Should we make a well we already did one hot
dog video where we.
Speaker 1 (32:29):
Oh, you're right, there's a law that you can only
make one hot dog.
Speaker 3 (32:31):
I think you can only make one a year. Well
I don't believe that passed.
Speaker 1 (32:35):
That was last year.
Speaker 3 (32:36):
We did the Great hot Dog War between the finest
hot dog in America, Heber National Cocoels. And you didn't
use Hebrew National, you used Costco hot Dogs.
Speaker 1 (32:50):
I used the Costco hot she did. Well, I live
in Indiana and it was as close as I could go.
Speaker 3 (32:58):
You know who doesn't worry about how to hot dogs?
It's the guys over at south Park. Because Matt and
Trey no had a.
Speaker 1 (33:06):
Hot dog conversation.
Speaker 3 (33:07):
Though, uh well, they just have people. They have a
hot dog guy. Especially after the latest deal. According to
reports from the Los Angeles Times, Trey Parker and Matt
Stone signed a five year agreement with Paramount for their
streaming rights to South Park. The deal's worth one point
(33:29):
five billion dollars. That's billion with a B. I'm gonna
say this once and that's it. Paramount got a deal. Yeah.
Speaker 1 (33:38):
What they have created over nearly thirty years.
Speaker 2 (33:42):
Is unbelievable, maybe only surpassed by the Simpsons. Maybe what
they have done is beyond belief. The world they've created,
And I think one point five billion is actually cheap.
Speaker 1 (33:56):
Am I crazy? No, you're not.
Speaker 3 (33:58):
I would argue, also, holy over a career and I listen,
this is obviously very much subjective when you talk about comedy.
To me, the quality of comedy over the length of
the entire catalog, I believe South Park has has proven
to have much more legs and the quality of comedy
(34:19):
has not suffered through time. Where I've tried to watch
episodes of The Simpsons in the last couple of years,
and it's it's not the.
Speaker 1 (34:30):
Same Simpsons are broadcast.
Speaker 2 (34:31):
They were in a different world with the language they
could use and everything else. I don't think you can
make the apples to apples comparison.
Speaker 3 (34:39):
I just did.
Speaker 1 (34:41):
Yeah, but I think you're very wrong.
Speaker 3 (34:43):
You think I'm being unfair.
Speaker 2 (34:44):
Well, it's just it's they're not comparable pieces in that regard.
But in terms of cultural impact, I mean, I don't
think I deny the Simpsons cultural impact.
Speaker 1 (34:54):
Oh I'm not denying. I'm I'm more partial to south Park.
Speaker 3 (34:58):
South Park makes me laugh more sure, But I also
feel like later seasons of South Park have the quality
of comedy has has been just as good. It has
not taken There's not been a drop off where you know,
maybe maybe I'm again it's subjective, but I can go
(35:20):
back and the Simpsons is and and south Park are
two uh series where you have no problems revisiting an
episode that you've seen ten times. And so I mean,
this may be a bargain one and a half billion
five years.
Speaker 2 (35:35):
So it's three hundred million a year. I did the
matterfull by myself. Seems cheap, it really does.
Speaker 1 (35:43):
And then again, if you're those guys, are you like
we made these characters out of construction paper?
Speaker 3 (35:48):
It's amazing.
Speaker 1 (35:50):
It really is incredible. I mean, how what that? What
they've created, how they do each episode is incredible. But
they did it. They did it.
Speaker 2 (35:58):
Culturally beyond belief, connected spectacular.
Speaker 1 (36:02):
Good for you, Good for you.
Speaker 2 (36:04):
The cigar right here is the Pinnacle Sublime. You can
get this at your local Tobacconists Provada Cigar Club comes
to them through their through their LCA, which is their
Limited Cigar Association and check it out for yourself. Six
by fifty nice nice smoke and Cooper's Craft. This one
(36:27):
hundred proof Berman is thirty two ninety nine a bottle.
Yeah something else tackle Find everything at Eat Drinksmoke show
dot com.
Speaker 1 (36:38):
This is Eat Drink Smoke.
Speaker 3 (36:39):
Follow Eat Drink Smoke on social media on Twitter at
go Eat Drink Smoke
Speaker 4 (36:44):
On Facebook, Facebook dot com, slash Eat Drink Smoke and
Instagram at Eat Drink Smoke Podcast
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!