November 16, 2025 • 37 mins
Step into the world of premium cigars with Tony Katz and "America's favorite amateur drinker," Fingers Malloy, as they unwrap Crowned Heads' annual limited release - The Las Calaveras 2025. This Mexican San Andreas wrapped beauty challenges expectations with its surprisingly peppery profile and medium-bodied complexity. But in today's cigar market, is the $15.25 price tag justified for this six-inch by 54-ring gauge toro?
Between puffs of cedar-spiced smoke, our hosts dive into the economics of modern cigar collecting, questioning if $15 is the new $12 in today's inflation-heavy market. The conversation weaves through Tony's exciting new Charbroil Infrared Oilless Turkey Fryer adventure (spoiler: it's a game-changer for Thanksgiving) and Fingers' brutally honest take on what's happening to Las Vegas as resort fees climb and simple pleasures like affordable coffee disappear.
Key Takeaways:
Introduction to the Las Calaveras 2025 and its lighter-than-expected Mexican San Andreas wrapper
First impressions - surprising pepper notes, woody flavors, and excellent draw
Discussion of cigar pricing in today's market: Is $15 the new $12?
Tony's exciting review of the Charbroil Infrared Oilless Turkey Fryer
Final thoughts on the cigar and its value proposition
Fingers' passionate critique of Las Vegas resort fees and disappearing value
Whether you're a seasoned cigar aficionado or enjoy the occasional premium smoke, this episode delivers honest reviews, practical cooking tips, and the kind of authentic conversation that makes you feel like you're sitting right there in the lounge with them. Light up your favorite stick, pour something nice, and join the Eat Drink Smoke experience!
All that, and more, on an all-new Eat Drink Smoke!
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 (00:06):
Los Calaveras.
Speaker 2 (00:07):
This is Crowned Heads. This is their yearly release. They've
been doing this for twelve years now. This is the
twenty twenty five. This is eat drink smoke. I'm Tony Katz.
That right there is America's favorite amateur drinker. Fingers, my boy,
and look at this beauty. This is the green label,
different colors, different years, the green label. We are doing this.
(00:31):
It's not a toro. I don't know what size they
refer to this as. No, they do do it as
a toro. It's a six x fifty four, which means
it's six inches long. Tea always makes fingers one boy laugh.
And the ring gauge is the fifty four that's the
diameter of the cigar, or how thick it is around
again with the laughter.
Speaker 1 (00:50):
A sixty four ring gauge is a full one inch round.
Speaker 2 (00:53):
This is really the top of the mark of where
I like to be with mouthfeels.
Speaker 1 (00:58):
So they do one.
Speaker 2 (00:58):
Every years Calaveras, and this one is using a Mexican
San Andreas rapper.
Speaker 1 (01:04):
But if you look at.
Speaker 2 (01:05):
This cigar, if you're watching the video, if you're looking
at it because you're holding it, that is way lighter
that is much more in that Colorado claro. So this
is a mid priming of a Mexican San Andreas rapper.
So you're getting the lighter look mid priming, which means
it's not at the top, which means it's not as
getting as much sunlight and getting all that darkness and
(01:28):
all of that richness.
Speaker 1 (01:29):
So you're definitely gonna have a different.
Speaker 2 (01:32):
Flavor profile because Mexican San Andrea's fingers will known for
being a little bit of that sweetness, a little with that cocoa,
a little with that chocolate, a little bit of those
kinds of flavors.
Speaker 1 (01:41):
But we just lit this puppy up and fingers.
Speaker 3 (01:44):
What say you not getting the chocolate, the coco, the
coffee that you may be expecting right away.
Speaker 1 (01:51):
But like you said, we just lit this cigar.
Speaker 3 (01:53):
So far, just a slight a hint of a peppery
note and up to bacco.
Speaker 1 (02:00):
That that's really about it so far.
Speaker 2 (02:02):
Yeah, the peppery note is indeed there. We really did
just light this thing up.
Speaker 1 (02:13):
Yeah, that there.
Speaker 2 (02:13):
I don't know what that is as of yet. I'm
gonna take a little bit of time. There's a it's
it's a little bit woody. A little bit hay is
what I'm getting. But I think more woody than anything else,
and that's really enveloping the tongue.
Speaker 1 (02:25):
I'm gonna wait to see what develops with every cigar
that we do.
Speaker 2 (02:30):
Guys, grab your notebooks. What did you eat today? What
did you drink today? All of that goes into your
notebook because it affects your palette. The weather spectacular day
here in Indianapolis, Indiana. When we've recorded, right, we record
the show perfect weather. Why aren't we doing the show
outside fingers on? It's criminal that we aren't doing the show. Well, yeah,
smooth criminal.
Speaker 3 (02:50):
See what you did there? Go ahead, I see what
you did there. I'm not doing smooth Criminal. More of
a prince guy. Oh, Michael Jackson, you would have said
something prince related.
Speaker 1 (03:03):
I would, but I didn't.
Speaker 2 (03:05):
By the way, there are only two acceptable Michael Jackson
songs because I have issues with Michael Jackson's life.
Speaker 1 (03:11):
Smooth Criminal, Pyt actually not even Smooth.
Speaker 2 (03:14):
Criminal, but I'll allow it, Billy Jean Billy Jean Pyt,
Smooth Criminal, and of course one of the best songs
ever written, We Are the World The Lost Calavaris twenty
twenty five is what we are smoking. You got your
notebook out, what'd you eat, what did you drink?
Speaker 1 (03:30):
The weather, and.
Speaker 2 (03:31):
Then break the scar up into thirds, first, third, second, third,
final third. Write down the flavors what is it that
you're experiencing, and do that for each third. When you
go back to that cigar a month from now, six
months from now, whatever it is, you do it again.
You compare your notes, you see your through line, really
get an idea of the flavors that pepper is starting
to build. It's a little surprising because not only is
it middle tongue.
Speaker 1 (03:52):
It's back of the throat. Yep, that's weird. Yeah. And
the other thing too.
Speaker 3 (03:56):
I will say this, and this is not really a
criticism because it's barely noticeable, but to me, does it
feel like the hand feel it's a little light, just
a little lighter than I was expecting it to be for.
Speaker 2 (04:08):
Being a fifty four Yes, for being a fifty four
ring gauge. Yeah, I think that's a that's a legitimate
observation here. I think that this this this mid priming.
I'm curious if that was a purposeful in in his
in his development, in John Hubert's development, of this.
Speaker 1 (04:29):
Did he seek this out?
Speaker 2 (04:31):
Was it trying to be a little less upfront with
those bigger flavors and let things build and grow, Because yes,
there is a bit of tobacco. Uh, there is that
that spice. To me, there's this seasoned wood thing going
on cedar, I would argue happening right there that. I
(04:51):
don't know if if it's the the natural intention, because
I know that when when they talk about it they
talk about a toffee. No, for me, that's a very
hard note to find. Yeah, it's not where I naturally go.
There's no I have. I have no basis and no
baseline to it. So that's is that a butterfinger? That's
(05:13):
a heath bar?
Speaker 1 (05:14):
Heath bar? Sure, I don't know if there's toffee.
Speaker 2 (05:17):
In a Yeah, they probably meant not candy bar. But
this is who we are, this is this is the
best we're gonna do.
Speaker 1 (05:23):
People.
Speaker 3 (05:24):
Eighty five percent of what I eat comes from a
gas station or a vending machine. So when you hear
toffee in my head, I think, uh, heath candy bar.
Speaker 2 (05:33):
So his argument is that this wrapper allows for that toffee, coffee,
espresso to rise up because it gets lost under that
darker profile. I haven't liked that darker profile. But the
funny thing is we've discussed about Mexican San Andreas, which
maybe the fat is gone. For a couple of years
(05:54):
there it was everything, everything was a Mexican San Andreas wrapper.
Speaker 1 (05:59):
I don't know if that's been the case recently.
Speaker 3 (06:02):
I feel like we have been smoking a lot less
of them than we were a couple of years ago.
Having said that, one thing, getting back to this cigar
man that draws nice, isn't it Yeah?
Speaker 2 (06:14):
Very I'm I would almost say a touch tight, but no,
it's it's it's probably the mouthfield being in that fifty four,
it's a little bit more to work with.
Speaker 1 (06:22):
I'm really stunned by the amount of heat I'm getting.
Speaker 2 (06:26):
The the the the cedar spice, and that pepper, which
is see that's not white pepper to me, always comes
across as brighter and more in intent. I'm I'm into
like a bouncing black pepper, not hints of red.
Speaker 1 (06:46):
Pepper, like I say red pepper flake. Yeah, but I'm
not that intense. I don't think I'm that hot.
Speaker 2 (06:51):
So when I say bouncing black pepper, I'm like, I'm
playing towards that, but I'm not yet. You know, shaker
on my pizza in New Jersey, red pepper flake, the
lost calaveras, the odyssi on the matata. This is the
twenty twenty five lost Calavius from Crowned Heads.
Speaker 3 (07:07):
But it is something you mentioned that the pepper. It's
intensifying that note, and it is odd where it hits
and where it lingers right. That that you know, top
of the roof of the mouth, in the back of
the throat is something that has picked. It really has
intensified over the course of the what seven or eight
(07:30):
minutes we've been smoking the cigar.
Speaker 2 (07:32):
It has Now the question, fingers Willoi is in is
this the lost Calaveras twenty twenty five in your humid
or this is a six by fifty four for fifteen
dollars and.
Speaker 1 (07:42):
Twenty five cents a stick. Okay, here's the deal.
Speaker 3 (07:44):
Of course, we have a long way to go right
before we can make that determination. But I do feel
like as we creep further and further towards the end
of twenty twenty five, we have to have a reevaluation
of what we're willing to spend on the cigar.
Speaker 2 (07:56):
Yeah, I also want to spend twelve dollars on this
spread ten thousand percent, ten thousand percent. Right now, the
spice is too big for me. It's not perfectly my
flavor profile. But I'm gonna wait to see. But remember
John does the Lipotia, which in a torpedo to me
is one of the most enjoyable cigars I've ever had,
(08:19):
the Lipotasia, which he sent us a box he was
kind enough to I don't even know if we reviewed
it on the show. I smoked them while did even
share him my fingers. I adore that cigar, So I
really I'm a fan of John and of crowned heads.
This just might be more, This might be too much bigness. See,
I'm not there yet.
Speaker 1 (08:37):
It's tough for the me. Let's not get crazy, all right,
You're not tough for them me, So fingers will win.
Speaker 2 (08:47):
I made my purchase of the Charbroil Infrared OILSS turkey fryar.
Speaker 1 (08:55):
That's outstanding. I think I bought an air fryer and
I didn't know it.
Speaker 2 (09:02):
I think I think that's what happened, because I have
no idea why they call it Infraredit's eat drink smoke.
I'm Tony Katz that is America's favorite amateur drinker and
fingers well. I find everything at Eat, Drink, Smoke Show
dot com. And do not forget that you should get
Let's Go Bourbon and Let's Go Bbq. Our books. They're
(09:24):
available at Amazon dot com. Perfect gifts for the holidays.
Speaker 3 (09:28):
And now I feel like being that you just bought this, Uh,
this sair fry.
Speaker 1 (09:33):
When is Let's go air fry? Come out?
Speaker 2 (09:36):
Do you want it's it's right there, It's right through
the door. If you want to go, take a look
at it, grab it.
Speaker 1 (09:40):
I'm very excited.
Speaker 2 (09:41):
So so I I was. I was minding my own business,
and I was. I was at a cigar lounge and
lovely cigar lounge, and I was talking to somebody who
knows our show and it's read our book and was
talking about making brisket for for Thanksgiving, which which I do, uh,
and how they also they do it infra red turkey.
(10:04):
And I said, I'm sorry, what kind of witchcraft are
you talking about? They said, well, charboil makes this thing.
Instead of oil and deep frying a turkey, we do
it in this it's infrared and it comes out great.
Speaker 1 (10:15):
And I said, I'm buying this, and I bought it on.
Speaker 3 (10:17):
The spot and so selling them like you haven't, No,
I hate it over.
Speaker 1 (10:21):
The trench coat and say.
Speaker 2 (10:24):
So it was it came from the the one of
those online retailers that does the delivery.
Speaker 1 (10:33):
And so I get it. And it's basically it's a tub, right.
Speaker 2 (10:36):
So it's it's a round thing and you hook up
propane to it.
Speaker 1 (10:41):
You can't make gin in it, can you? Oh? No, no, no,
it's not. It's not like that.
Speaker 2 (10:44):
Oh. And you hook up propane to it, right, and
you add the legs. It's it's it's fairly easy. Maybe
there's fourteen screws in all. And then it's got this
it's this round contraption and then it's got a metal
tub that sits in it. It's got some holes at
the top. And you take vegetable oil and you rub
it all around and you turn it on. You rub
it on the on the tub.
Speaker 1 (11:05):
Oh okayn, rub the vegetable oil on the tub, smack
it up, flip it, rub it down on it, right, and.
Speaker 2 (11:10):
So you're seasoning it right fifteen minutes and you put
it on high and yeah, you'll see that it turns
brown and so the heat is coming from the bottom,
coming up the sides, and then through the holes. It's
creating not really an air fire, more of a.
Speaker 1 (11:26):
Convection system like a solo stove in a way.
Speaker 2 (11:29):
In a way, it is very much like a solo stove,
absolutely correct. Same concept is going on. And I'm like, well,
this is weird because this is not infra red. I'm
expecting tubes and and you know, I've wondering if I
could sit in it like a sauna. And then it's
(11:50):
got a like a cage that fits in the metal
tub that fits in the oil less turkey fryer. And
so I said, I'm gonna try that. And I got
a six pound chicken. Oh nice six pound chicken. We
seasoned that up with salt and pepper and garlic powder
and the paprika, and we seasoned it really good. I
(12:10):
even did extra because I wasn't sure what was gonna happen.
I put it in the basket. I put it in
the the uh in the in the charboil thing. First
of all, Charboil is not a sponsor, shamefully, so we
did not get paid to do any part of this. Secondly,
the full video of the experience is there on the
YouTube channel YouTube dot com slash eating Smoke, so you
can see it there for yourself and eat rinksmokes dot com.
Speaker 1 (12:32):
You can check out the video.
Speaker 2 (12:35):
You can think of it as ten minutes a pound
or twenty minutes a pound, right, usually chicken, they say
twenty minutes a pound turkey, ten minutes of pounds. But
you're still gonna want to get to an internal temperature
of one hundred and sixty five degrees and it comes
with a meat thermometer.
Speaker 1 (12:49):
Bloop was that again? Woop?
Speaker 2 (12:51):
Okayah, I dropped that right in an hour and fifteen minutes. No,
an hour and a half later. An hour and a
half later, that thing's at one sixty five.
Speaker 1 (13:02):
It's fifteen pounce right.
Speaker 2 (13:04):
I moved the thermometer to make sure I wasn't like,
had the thermometer in the cavity of the chicken, like
just in cause I was getting a false positive. So
did you have to pull the bird out? Holl the
bird out with the stick your hand out. No, they
got a little hook and you hook the basket. I
pulled it out and then I had a little thing
in my hand, and I I think like a glove.
Speaker 1 (13:25):
Wow. And I moved the right right. It was made
of chain mail. And I moved the thermometer and I
and I and I put it back in. Yep, it's
a temperature.
Speaker 2 (13:35):
The skin was crispy. I did not brind the bird.
That I was the only a test. I did not
brind the chicken, which you totally can. And if I
was doing a turkey, no question, I would brind a turkey.
People could do it without. It's kind of nutty to
do it without. Maybe maybe if you're deep frying it
and cut into this thing.
Speaker 1 (13:56):
Skin was crispy, chicken was juicy. Cow. It works, It
works great. Now to answer the question, wait, go ahead.
You asked your.
Speaker 2 (14:06):
Question first fingers on life, so clearly now you are
completely on the air Frier train. Now, the air fryer
is a scam, the airfrar, the air fryer might as
well be sold to you by a Nigerian print. Wow,
that's how much of a scam the air fryer is.
This is a convection of it.
Speaker 1 (14:26):
It is. It's a convection oven. It's one hundred percent
what it is.
Speaker 2 (14:30):
And I'm telling you that it's not as good as
deep fried but damn.
Speaker 1 (14:39):
Is it good? And holy crap, is that easy?
Speaker 3 (14:42):
Well you just kind of sold me on getting something
like this versus the deep fryer, because clearly it's safer.
Speaker 2 (14:52):
Yes, but here allow me, as a man who is
now an expert at the Charbroyal oilist turkey friar.
Speaker 1 (15:00):
Okay, it is not a deep fried turkey.
Speaker 2 (15:03):
And if you want a deep fried turkey, you have
to deep fry the turkey. But if you want no
fuss and super easy for Thanksgiving, I'm telling you do
a test run first, because you got to see, you gotta.
Speaker 1 (15:17):
Do other things.
Speaker 2 (15:18):
Oh my god, this is going to be the easiest
thing in the world. So how big of a bird
will fit in it? Sixteen pounds, they say, I don't
know if that's accurate. So if it is a secondary
thing on your on your table, then fine.
Speaker 1 (15:34):
If it's the main bird, well you could be that.
That's tough.
Speaker 2 (15:38):
If you're doing two different kinds of birds, well now
you're onto something one in the oven and one in
this or one in the smoker and one in this.
Speaker 1 (15:45):
All seriously fantastic, super impressed.
Speaker 3 (15:49):
So is there any other meat that you can put
in that beside I'm going to do a prime rib
in it, really, no question. I am going to try
a top round in it.
Speaker 1 (15:57):
Now.
Speaker 2 (15:57):
I've talked about top rounds before and how we do
them in the oven seven minutes per pound at four
hundred and fifty degrees and then leave it in the oven,
turn it off and leave it in the oven for
like two two and a half hours and it gets tender.
Speaker 1 (16:11):
It really does get terrific salt and pepper crust. It's great.
Speaker 2 (16:15):
I want to see if I can do it and
you can get some of the break because you need
to top round to break down a little bit, you
need to go other more tender. I want to see
if it works. But oh yeah, this is going to
become a cooking method.
Speaker 3 (16:27):
I'm a firm believer in using some sort of device
like this or a smoker or your grill to cook
the Thanksgiving bird because it frees up your oven for
all the other things that you need your oven for.
So if this is just another option for people to
look into to use on Thanksgiving, then I think that's terrific.
Speaker 1 (16:48):
I think I.
Speaker 2 (16:49):
Paid one hundred and thirty five one hundred and fifty dollars.
They have some versions that are two hundred and twenty dollars. Oh,
I'm very impressed.
Speaker 1 (16:57):
Did you have to babysit it? You feel like you? Oh?
Speaker 2 (16:59):
I was watching football with the kid, okay, every now
and then I looked at it. I was like, man,
this smells good. Which it did. It's I'm super impressed.
So well done, Charbroyle, well done. This has been an
Eat Drink Smoke review.
Speaker 1 (17:15):
I don't know. I figured I needed a name that's
good enough for me. There it is.
Speaker 2 (17:24):
Eat Drink Smoke. It is your cigar Bourbon Food, the Extravaganza.
I'm Tony Katz. That is America's favorite amateur drinker, Fingers Maloy.
And this right here is the Lost Calavaris twenty twenty five.
It's an annual release Mexican San Andreas rapper.
Speaker 1 (17:39):
It's Nicaraguin in the binder and filler, right. I didn't
get that wrong. I have that right.
Speaker 2 (17:44):
Nicaraguin in the binder and the filler coming in at
fifteen dollars and twenty five cents six by fifty four
man peppery very close to pepperbomb, way more so than
I was ever anticipating for this cigar.
Speaker 1 (17:58):
I'm curious what are you pairing it with right now?
That is a twenty twenty five diet.
Speaker 3 (18:05):
Coke, okay, because I'm not getting that pepper bomb you're
talking about. It's nice bit of pepper, but it is
not really really strong on the.
Speaker 1 (18:16):
Palette for me.
Speaker 3 (18:17):
And I'm pairing it with a hot steamy cup of Joe.
Speaker 1 (18:21):
Do you have the hot steamy cup of Joe? Good
for you? Now?
Speaker 2 (18:25):
I was just curious if we're way way more pepper
than I was expecting on this.
Speaker 1 (18:29):
I am not opposed.
Speaker 2 (18:31):
This isn't my normal flavor profile, but I want to see.
I mean, we're still into the first third of the cigar.
I want to see when we get to the second
third of there's some level of development in coffees and
and some of those other kind of possibly mocha notes.
Does any level of cream hit because right now, no,
the pepper would little tobacco, that's all. And I love
(18:54):
tobacco forward. I am all in for the tobacco forward.
I agree this is not tobacco fo. I agree with
everything you're saying.
Speaker 3 (19:02):
Let's go back to the conversation about price, because you
said it was.
Speaker 1 (19:06):
Fifteen dollars and twenty five.
Speaker 3 (19:09):
Cents, and you were reading my mind when you said
basically that we would both feel better if this were
at twelve dollars a stick.
Speaker 1 (19:18):
Yeah. I am still going back.
Speaker 3 (19:21):
And forth about this because, as you know, everything has
gone up.
Speaker 1 (19:25):
Prices continued to go up.
Speaker 3 (19:28):
Fifteen dollars, fifteen dollars now the new twelve dollars. Have
we gotten to that point yet?
Speaker 1 (19:34):
Has that happened? Maybe? Maybe it is frustrating.
Speaker 3 (19:42):
It does stink that I feel like we're two old
men saying, you know, imagine mine that I hate that stuff.
Speaker 1 (19:51):
I hate that stuff so much. Can I talk to
you about this? Sure?
Speaker 2 (19:56):
Where was I where someone jokingly referred to me as
old man? It was something silly, and for whatever reason,
I hit them with a stick.
Speaker 1 (20:11):
Your cane? Well, first of all, I have a cane.
Speaker 2 (20:15):
Secondly, I'm about to order another cane, a good one
one that's got a knife in it, you know, in
case I need to spread some soft cheese on a cracker.
I think this whole idea of saying, oh my gosh,
I'm older, I think it's the biggest bunch of horse
crap in the history of the world. I think complaining
(20:38):
is just about oh my gosh, my back, my hips.
I don't know what's going on with me, but I
am hyper sensitive to people doing that. And it's not
that you don't have issues, right, people who get older
have issues.
Speaker 1 (20:53):
I'm cool with that. It's a question of did you
not know that was going to happen? And are you
really angry about it?
Speaker 2 (21:01):
Like angry about it if you lost the use of
your arm. I get it, if your arm hurts every
now and again. Don's pills, which, by the way, I
had my back was bothering me a couple of weeks ago,
and Fingers.
Speaker 1 (21:18):
Is like, sh hey, hey, Tony Fingers, I'm right here, Tony,
don't don't tell anybody. I'm telling you this, but if
you want something that'll really help your back.
Speaker 2 (21:28):
And he looks around like like he's Donald Sutherland and JFK.
Speaker 1 (21:33):
And he goes, doone's pills? Was that a movie? Yes? Yeah,
it was. It was. It was a movie. Done's pills?
Speaker 2 (21:41):
It works, wonders Tony, I'm on them right now.
Speaker 1 (21:47):
You couldn't even tell, could you? And then he went
back to his normal voice.
Speaker 3 (21:52):
It's like you painted a completely accurate picture of what
was going on over a five minute conversation in forty seconds.
Speaker 1 (21:59):
But what the what else with like like do you
get are you? Do you get angry? If like your
back hurts? No, I'm used to it by now. Ah,
good god, Oh but wow.
Speaker 3 (22:13):
I didn't realize you were so sensitive about people pointing
out that we're all aging.
Speaker 2 (22:19):
But none of it bothers me. I'm tired of them
complaining about it like a bunch of little pansy.
Speaker 1 (22:23):
You know what.
Speaker 3 (22:24):
Okay, I understand what you're saying, and normally i'd agree
with you, but my gout is flaring up.
Speaker 1 (22:28):
True enough, true, true, true enough?
Speaker 2 (22:32):
Is is this in your humid or? At fifteen dollars
and twenty five cents a stick?
Speaker 3 (22:37):
If I saw it for thirteen fifty on sale, it
would definitely be in my humid or?
Speaker 1 (22:42):
All right, Monty, all, let's make a deal. Speaking of age.
Speaker 2 (22:47):
I don't know. I haven't smoked enough of it to
know it's it. By the way, you're right, draws great
smoking beautifully. Not really my mouthfeel at a fifty four
ring gauge. It's just not my flavor profile. That's my
only issue.
Speaker 1 (23:03):
It's just a value conversation in my mind, and.
Speaker 3 (23:08):
I'm leaning towards Yes, it is, because this is the
world we live in now, not the world that I
want to live in.
Speaker 2 (23:12):
You've really and and I can't, I can't deny what
you're saying. And I think that that you've been on
this now for a couple of months. I was in
a humidore yesterday and there was an opus, Yeah, twenty nineteen.
I think it was a it wasn't Maybe it was
(23:33):
a BBMF, I don't know. It was one hundred and
sixty five dollars, and the attendant was like, yeah, that's
that's steep.
Speaker 1 (23:41):
I'm not spending that. And what I said was, in
the days when a thirty dollars cigar was only twenty
two dollars, you could see your way clear to a
splurge like that because it only would have been one
hundred and thirty dollars. But when the.
Speaker 2 (23:56):
Twenty two dollars twenty two dollars cigar is now a
thirty dollars cigar plus one hundred and sixty five becomes
impossible to reach. And so to your point you've been
bringing up here for months, Yeah, it's it is absolutely
time to recalibrate where our numbers are and what we
look at as dollars.
Speaker 1 (24:16):
Everyone I know that's anecdotal.
Speaker 2 (24:19):
Of course, is saying, holy cality, cigars are expensive. Yeah,
Holy cality, cigars are expensive. My level of searching for deals,
you know, I get a ton of emails like you do,
like everybody does, about what deals are available.
Speaker 1 (24:32):
I got finally an email today where I'm.
Speaker 2 (24:34):
Like, yep, I spent an average of five dollars and
twenty five cents a stick.
Speaker 1 (24:40):
Oh wow, Oh yeah, yeah, it's gonna be all right.
Speaker 2 (24:43):
I'm gonna be good for a while, but it's it
doesn't stop me from still buying a thirty dollars cigar.
I do what I do, but these numbers, the average
number is now out of control and you're forced to
rethink it and every way.
Speaker 1 (24:56):
So you're right, you're right if you so. If you've
found this for thirteen.
Speaker 3 (24:59):
T twenty five stick thirteen to fifty, I definitely buy fifteen.
I'm thinking about it a little bit more, but I'm
probably going to buy it at fifteen, just because that's
the world I live in now.
Speaker 1 (25:10):
But you like this Slaver profile, You're cool with it. Yeah,
I'm fine with it.
Speaker 3 (25:13):
And you know the fact too, that the construction's great,
nice to even burn pleasant. Draw has not been testy
at all. We have been smoking at very low maintenance.
Speaker 1 (25:24):
Yeah, yeah, I mean we can get into it. I
know I'm up against time.
Speaker 2 (25:30):
There were elections that took place this week across the country.
I know you've got that in News of the week,
and I don't mean to rush you. And it was
a clean sweep for Democrats across the country. And there's
a lot of reasons for this, including you know, in
an off year election where one party has the White
House and the Senate and the House of Representatives usually
(25:51):
goes the other way. That's a pretty standard thing. How
much do you think the economy played in this election
in New Jersey, Virginia, New York, some other mayor's races
across the country.
Speaker 3 (26:01):
Well, I think, specifically when you get to Virginia, I
think the government shutdown played a big role in it,
which I don't know if people are talking about that
as much, but you know, Virginia being so close to Washington,
d C. And the suburbs and in the game working, yes, exactly,
I think that had a lot to do with it.
(26:22):
I think that New York, I don't know what's going
on with New York.
Speaker 1 (26:32):
That's an evergreen statement.
Speaker 3 (26:34):
It's just a shame because you know, you and I
have both been there recently, and I just don't want
to see things go downhill there, and I hope, I
hope that it doesn't.
Speaker 1 (26:43):
I hope it will be safe and prosper well. I
think that's for New Yorkers to decide, and they made
some decisions. I sure did. I'm staying in Indiana. That's okay,
but that's fine by me, Fingers Maloy.
Speaker 2 (27:03):
As you know, I was supposed to be in Vegas
last week for a conference.
Speaker 1 (27:10):
Didn't make it.
Speaker 2 (27:10):
Too many things were happening, and I believe that I'll
be in Vegas at the end.
Speaker 1 (27:15):
Of the year for a quick jaunt. You are a
lover of Vegas. I was, what did Vegas do to you?
What did they do to me? They charged me twenty
five dollars for a bottle of water to drink smoke.
Speaker 2 (27:29):
I'm Tony Katz. That is America's favorite amateur drinker, Fingers Maloy.
Vegas is having problems, and the only way to fix
your problems, Las Vegas is to advertise right here on eat, drink,
smoke that's your only way out right now, Fingers Maloy
doing ads for you, talking about how important it is
to go to Vegas.
Speaker 1 (27:48):
And he's the guy, he's the gambler.
Speaker 2 (27:51):
And right now there's a story that over there at
the MGM, they're like, yeah, we screwed up with.
Speaker 1 (27:58):
Pricing this summer. What did they screw up this summer?
Speaker 3 (28:03):
This has been going on for years, and you know,
there's been talk about the Caesar CEO making some comments
about how they're basically trying to get the riff raff
off the strip. And by riff raff, I mean people
like me.
Speaker 1 (28:17):
You yes, the.
Speaker 3 (28:18):
People that go there, and they aren't whales. They wanted
to go and play a little bit at the casino,
maybe have one hundred and fifty two hundred dollars in
their budget, play the machines, hope to get a steak
dinner out of it, hope to get a hotel room,
maybe go see one of the free shows. They want
(28:39):
all of that gone. They want to and the way
to get rid of these people, people like me, is
to nickel and dime them to death.
Speaker 2 (28:49):
So one of the things that he wrote here, when
we think about pricing and things that got everyone's attention.
Whether it's the infamous bottle of water at Starbucks, coffee
at Excalibur that costs twelve dollars, shame on us. Twelve
dollars is insane. We should have been more sensitive to
the overall experience at a place like Excalibur. To those customers,
(29:10):
you can't have a twenty nine dollar room and a
twelve dollars coffee. We've gone through the organization, we think,
we hope, we believe we've priced corrected.
Speaker 1 (29:20):
I'm impressed that you're saying.
Speaker 3 (29:21):
The words I stayed at ex Caliber back in two
thousand and nine.
Speaker 2 (29:28):
It well, it's so much nicer telling two thousand they
redid on tower still there.
Speaker 3 (29:34):
It's true there were twenty nine dollars rooms that didn't
have the huge resort fee, and you felt like you
were getting something out of it because you're spending a
little bit of money on the room, and then you know,
when it's that cheap. A lot of times, if you
gambled enough, they would say, oh, to make you happy,
we're going to take your room charge off.
Speaker 1 (29:55):
Forget about it.
Speaker 3 (29:56):
You could have a thirty five dollar room, you know,
which isn't there anymore. But then the resort fee will
be fifty five dollars, right, And it's like, okay, what
are you telling me? You're you're saying that, oh, well,
the resort fee includes Wi Fi.
Speaker 1 (30:10):
Well, I get Wi Fi for free at any other hotel.
What makes your WiFi so special? It's not.
Speaker 3 (30:15):
Uh, you get the resort pool, which some of the
hotels have very nice pools. Obviously, people go to Vegas
for the one of the things of the pool experience,
but a lot of these hotels don't have the best
pool in the world. And yet they're still charging you
fifty to fifty five dollars. Oh, and our world class
fitness facilities. And you look and you know half the
machines are broken and it's not being maintained. And you're
(30:38):
asking yourself, as a you know, someone who's in the
middle class, how can they possibly justify these fees? And
a lot of people are saying they can't justify them.
I'm done, I'm not going back.
Speaker 2 (30:51):
They had done a big sale where like big deals
in Vegas, and I thought some of them were okay,
But when you did the math, you realized that it
was just all right, you save over here, but you'll
spend over there right?
Speaker 1 (31:04):
Just where did you want to where did you want
to put it? But what's what is right? So a
twenty nine dollars room and a twelve dollars cup of coffee?
Speaker 2 (31:16):
That is that is a solid observation why a coffee
shouldn't be twelve dollars.
Speaker 1 (31:21):
You're just screwing me.
Speaker 2 (31:22):
And people don't want to feel that way, but they
are clear that they're going to pay seven dollars for
a cup of coffee, right, meaning where is what is
the number? That for the psyche of your kind of gambler?
And by the way, you show up more with more
than a couple hundred dollars in your pocket.
Speaker 1 (31:41):
Anyway. But the problem is for people like that, I
didn't say you showed up with fifty grams.
Speaker 3 (31:47):
I certainly do not. But for people like me who
remember the way it used to be, and I'm not
talking about thirty years ago, ten years ago, it is
very hard to go to Vegas and see what they
have done. It's not just the the fees that hotels charge,
it's they've gotten rid of a lot of the other
(32:08):
things that you could get, Like you know, there would
always be at the diner at a hotel, there would
be a secret five dollars ninety nine cent or three
dollars ninety nine cent steak dinner where you get you know, steak, eggs, whatever.
And of course, is it the best steak in the world.
Absolutely not what I know, it's shocking, but you thought, wow,
(32:30):
I'm really getting a deal. I'm getting a steak dinner
for three ninety nine and oh, by the way, it'll
fill me up, and you'd be walk away feeling like
you're getting something. They've taken all of that away, and
now you're hearing reports that they're being a lot more
strict about drinks while you're gambling. It used to be
that it was no problem at all. If you're gambling,
(32:52):
what do you want to drink? It'll be back in
you know, three four minutes and you'll have your drink
there and everybody's happy. But when you're going to bake
is one of the things. One of the draws for
people if you're a gambler and you like this lifestyle
is hey, at least you may be losing your money,
but you know you're gonna get some free drinks. Now
they're even starting to clamp down on that stuff. At
(33:13):
that point, Why am I getting on a plane? Why
am I flying across the country. There are so many
regional casinos in the area that were sure, you're gonna
have to pay for your drinks, but you don't have
to deal with all the airfare and all the other
stuff involved in traveling. And the other thing too, is
younger people are just doing their gambling on their phones.
Speaker 2 (33:33):
Yeah, so they need to be more enticing to people
who want the experience. And you have to create experiences.
And you're saying that they took all the experiences away.
Speaker 1 (33:44):
Yes, you no longer get a ticket to the buffet.
Speaker 3 (33:47):
What buffet? There are no more buffet. Oh, there are some,
but not what they used to be. And every hotel
had a buffet. They've eliminated a lot of that. The
other thing too, and this is only anecdotal. I've seen
a few YouTube in Vegas influencers talk about it. You know,
they're they're trying to draw on whales, the big time
money to come into Vegas and gamble. Well, part of
(34:08):
the allure for the whales is the vibe of the city,
the vibe of going into a vibrant casino floor and
on the action and the electricity, and they're finding that
they're coming to Vegas and in a lot of areas
it's like a ghost town compared to what it used
to be, and so that vibe has been taken away.
So there's gonna be some there's there's there's there's gonna
(34:30):
be some uh self reflection. Whether they're actually gonna do
anything about it though, because these are all corporate run
casinos now, it's not like the old days when the
when the mob was running it and they knew your
name and knew what you drank and and all that stuff.
Speaker 1 (34:45):
Uh.
Speaker 3 (34:46):
I don't know if they're gonna be able to easily
turn back and make it a little bit more affordable
for uh, the middle class traveler.
Speaker 2 (34:54):
But there there's these casinos aren't going under, are they.
We're not go to see a couple, you know, say
it's been fun by Now. I've got the place there
Macao in China, and a couple other locations, and I
don't need this anymore.
Speaker 3 (35:10):
I wish I had the name of the casino front
of me that just went under recently on the strip.
It wasn't one of the big boys, It wasn't Caesar's
property or an MGM property. But it's gonna be interesting
to see how they compete, because as the strip and
their properties and gaming go down, the off site properties
(35:34):
where locals go to the gaming is actually going up
because the gamblers are looking for value and they know
at off strip properties they're gonna get much more value
out of their dollar than they are on the strip.
It's a shame because you and I have gone on
the strip and had some wonderful dinners and and you know,
the dining experience has been excellent.
Speaker 2 (35:55):
If Fingers molloy was going to recommend one fix to
the Las Vegas hanchos, the oi POLOI, what is the
fingers Willy thick?
Speaker 3 (36:06):
Stop charging for parking, bring down the resort fees, and
stop charging twelve dollars for a cup of coffee.
Speaker 2 (36:13):
So free parking. Yes, the resort fee nonsense needs to stop.
And coffee seven bucks. I guess I mean it's no
different than New York.
Speaker 1 (36:27):
I guess you heard it here first. What's your plan?
Your choice? Vegas?
Speaker 2 (36:32):
Have fingers maloi or have no fingers LOI. Yeah, that's
what I thought. Seven dollars coffees for everyone. You need
a good entree Defiancebeef dot com great sponsor of ours
where you can order a quarter, cow, a.
Speaker 1 (36:45):
Half or a full.
Speaker 2 (36:46):
You get it butchered exactly the way you want it,
and it's delivered directly to your door, frozen in the
vacuum pack, ready to go.
Speaker 1 (36:53):
They are a.
Speaker 2 (36:54):
Farm right here in Indiana and they are just serving
up some of the best ripe eyes and tender loins
and strips, the ground beef, the brisket, absolutely incredible, everything
aged twenty one days. The flavor of the tenderness, it
is all there, and you decide how you want to cut.
Speaker 1 (37:11):
You decide the thickness.
Speaker 2 (37:13):
I actually got the call from the butcher yesterday, got
a call him and say, okay, here's what I want.
I'm ready to go. I'm telling you I'm gonna have
my beef in a week. I have been waiting. I
have been patient. I've been like, you don't worry about me.
Last I want to see everybody else to be happy.
People have been ordering you. Go to Defiancebeef dot com.
Use promo code eat, drink, smoke, get one hundred and
fifty dollars off your order right there, easy to do.
(37:36):
It has been fantastic. The meat is incredible. The quality
and the tenderness and how well it grills up and
how well it's done is leftovers spectacular. Defiance Beef defiancebef
dot com and use promo code Eat, Drink, smoke that's
the name of the show, and you will
Speaker 1 (37:52):
Get one hundred and fifty dollars off your order
Los Calaveras.
Speaker 2 (00:07):
This is Crowned Heads. This is their yearly release. They've
been doing this for twelve years now. This is the
twenty twenty five. This is eat drink smoke. I'm Tony Katz.
That right there is America's favorite amateur drinker. Fingers, my boy,
and look at this beauty. This is the green label,
different colors, different years, the green label. We are doing this.
(00:31):
It's not a toro. I don't know what size they
refer to this as. No, they do do it as
a toro. It's a six x fifty four, which means
it's six inches long. Tea always makes fingers one boy laugh.
And the ring gauge is the fifty four that's the
diameter of the cigar, or how thick it is around
again with the laughter.
Speaker 1 (00:50):
A sixty four ring gauge is a full one inch round.
Speaker 2 (00:53):
This is really the top of the mark of where
I like to be with mouthfeels.
Speaker 1 (00:58):
So they do one.
Speaker 2 (00:58):
Every years Calaveras, and this one is using a Mexican
San Andreas rapper.
Speaker 1 (01:04):
But if you look at.
Speaker 2 (01:05):
This cigar, if you're watching the video, if you're looking
at it because you're holding it, that is way lighter
that is much more in that Colorado claro. So this
is a mid priming of a Mexican San Andreas rapper.
So you're getting the lighter look mid priming, which means
it's not at the top, which means it's not as
getting as much sunlight and getting all that darkness and
(01:28):
all of that richness.
Speaker 1 (01:29):
So you're definitely gonna have a different.
Speaker 2 (01:32):
Flavor profile because Mexican San Andrea's fingers will known for
being a little bit of that sweetness, a little with that cocoa,
a little with that chocolate, a little bit of those
kinds of flavors.
Speaker 1 (01:41):
But we just lit this puppy up and fingers.
Speaker 3 (01:44):
What say you not getting the chocolate, the coco, the
coffee that you may be expecting right away.
Speaker 1 (01:51):
But like you said, we just lit this cigar.
Speaker 3 (01:53):
So far, just a slight a hint of a peppery
note and up to bacco.
Speaker 1 (02:00):
That that's really about it so far.
Speaker 2 (02:02):
Yeah, the peppery note is indeed there. We really did
just light this thing up.
Speaker 1 (02:13):
Yeah, that there.
Speaker 2 (02:13):
I don't know what that is as of yet. I'm
gonna take a little bit of time. There's a it's
it's a little bit woody. A little bit hay is
what I'm getting. But I think more woody than anything else,
and that's really enveloping the tongue.
Speaker 1 (02:25):
I'm gonna wait to see what develops with every cigar
that we do.
Speaker 2 (02:30):
Guys, grab your notebooks. What did you eat today? What
did you drink today? All of that goes into your
notebook because it affects your palette. The weather spectacular day
here in Indianapolis, Indiana. When we've recorded, right, we record
the show perfect weather. Why aren't we doing the show
outside fingers on? It's criminal that we aren't doing the show. Well, yeah,
smooth criminal.
Speaker 3 (02:50):
See what you did there? Go ahead, I see what
you did there. I'm not doing smooth Criminal. More of
a prince guy. Oh, Michael Jackson, you would have said
something prince related.
Speaker 1 (03:03):
I would, but I didn't.
Speaker 2 (03:05):
By the way, there are only two acceptable Michael Jackson
songs because I have issues with Michael Jackson's life.
Speaker 1 (03:11):
Smooth Criminal, Pyt actually not even Smooth.
Speaker 2 (03:14):
Criminal, but I'll allow it, Billy Jean Billy Jean Pyt,
Smooth Criminal, and of course one of the best songs
ever written, We Are the World The Lost Calavaris twenty
twenty five is what we are smoking. You got your
notebook out, what'd you eat, what did you drink?
Speaker 1 (03:30):
The weather, and.
Speaker 2 (03:31):
Then break the scar up into thirds, first, third, second, third,
final third. Write down the flavors what is it that
you're experiencing, and do that for each third. When you
go back to that cigar a month from now, six
months from now, whatever it is, you do it again.
You compare your notes, you see your through line, really
get an idea of the flavors that pepper is starting
to build. It's a little surprising because not only is
it middle tongue.
Speaker 1 (03:52):
It's back of the throat. Yep, that's weird. Yeah. And
the other thing too.
Speaker 3 (03:56):
I will say this, and this is not really a
criticism because it's barely noticeable, but to me, does it
feel like the hand feel it's a little light, just
a little lighter than I was expecting it to be for.
Speaker 2 (04:08):
Being a fifty four Yes, for being a fifty four
ring gauge. Yeah, I think that's a that's a legitimate
observation here. I think that this this this mid priming.
I'm curious if that was a purposeful in in his
in his development, in John Hubert's development, of this.
Speaker 1 (04:29):
Did he seek this out?
Speaker 2 (04:31):
Was it trying to be a little less upfront with
those bigger flavors and let things build and grow, Because yes,
there is a bit of tobacco. Uh, there is that
that spice. To me, there's this seasoned wood thing going
on cedar, I would argue happening right there that. I
(04:51):
don't know if if it's the the natural intention, because
I know that when when they talk about it they
talk about a toffee. No, for me, that's a very
hard note to find. Yeah, it's not where I naturally go.
There's no I have. I have no basis and no
baseline to it. So that's is that a butterfinger? That's
(05:13):
a heath bar?
Speaker 1 (05:14):
Heath bar? Sure, I don't know if there's toffee.
Speaker 2 (05:17):
In a Yeah, they probably meant not candy bar. But
this is who we are, this is this is the
best we're gonna do.
Speaker 1 (05:23):
People.
Speaker 3 (05:24):
Eighty five percent of what I eat comes from a
gas station or a vending machine. So when you hear
toffee in my head, I think, uh, heath candy bar.
Speaker 2 (05:33):
So his argument is that this wrapper allows for that toffee, coffee,
espresso to rise up because it gets lost under that
darker profile. I haven't liked that darker profile. But the
funny thing is we've discussed about Mexican San Andreas, which
maybe the fat is gone. For a couple of years
(05:54):
there it was everything, everything was a Mexican San Andreas wrapper.
Speaker 1 (05:59):
I don't know if that's been the case recently.
Speaker 3 (06:02):
I feel like we have been smoking a lot less
of them than we were a couple of years ago.
Having said that, one thing, getting back to this cigar
man that draws nice, isn't it Yeah?
Speaker 2 (06:14):
Very I'm I would almost say a touch tight, but no,
it's it's it's probably the mouthfield being in that fifty four,
it's a little bit more to work with.
Speaker 1 (06:22):
I'm really stunned by the amount of heat I'm getting.
Speaker 2 (06:26):
The the the the cedar spice, and that pepper, which
is see that's not white pepper to me, always comes
across as brighter and more in intent. I'm I'm into
like a bouncing black pepper, not hints of red.
Speaker 1 (06:46):
Pepper, like I say red pepper flake. Yeah, but I'm
not that intense. I don't think I'm that hot.
Speaker 2 (06:51):
So when I say bouncing black pepper, I'm like, I'm
playing towards that, but I'm not yet. You know, shaker
on my pizza in New Jersey, red pepper flake, the
lost calaveras, the odyssi on the matata. This is the
twenty twenty five lost Calavius from Crowned Heads.
Speaker 3 (07:07):
But it is something you mentioned that the pepper. It's
intensifying that note, and it is odd where it hits
and where it lingers right. That that you know, top
of the roof of the mouth, in the back of
the throat is something that has picked. It really has
intensified over the course of the what seven or eight
(07:30):
minutes we've been smoking the cigar.
Speaker 2 (07:32):
It has Now the question, fingers Willoi is in is
this the lost Calaveras twenty twenty five in your humid
or this is a six by fifty four for fifteen
dollars and.
Speaker 1 (07:42):
Twenty five cents a stick. Okay, here's the deal.
Speaker 3 (07:44):
Of course, we have a long way to go right
before we can make that determination. But I do feel
like as we creep further and further towards the end
of twenty twenty five, we have to have a reevaluation
of what we're willing to spend on the cigar.
Speaker 2 (07:56):
Yeah, I also want to spend twelve dollars on this
spread ten thousand percent, ten thousand percent. Right now, the
spice is too big for me. It's not perfectly my
flavor profile. But I'm gonna wait to see. But remember
John does the Lipotia, which in a torpedo to me
is one of the most enjoyable cigars I've ever had,
(08:19):
the Lipotasia, which he sent us a box he was
kind enough to I don't even know if we reviewed
it on the show. I smoked them while did even
share him my fingers. I adore that cigar, So I
really I'm a fan of John and of crowned heads.
This just might be more, This might be too much bigness. See,
I'm not there yet.
Speaker 1 (08:37):
It's tough for the me. Let's not get crazy, all right,
You're not tough for them me, So fingers will win.
Speaker 2 (08:47):
I made my purchase of the Charbroil Infrared OILSS turkey fryar.
Speaker 1 (08:55):
That's outstanding. I think I bought an air fryer and
I didn't know it.
Speaker 2 (09:02):
I think I think that's what happened, because I have
no idea why they call it Infraredit's eat drink smoke.
I'm Tony Katz that is America's favorite amateur drinker and
fingers well. I find everything at Eat, Drink, Smoke Show
dot com. And do not forget that you should get
Let's Go Bourbon and Let's Go Bbq. Our books. They're
(09:24):
available at Amazon dot com. Perfect gifts for the holidays.
Speaker 3 (09:28):
And now I feel like being that you just bought this, Uh,
this sair fry.
Speaker 1 (09:33):
When is Let's go air fry? Come out?
Speaker 2 (09:36):
Do you want it's it's right there, It's right through
the door. If you want to go, take a look
at it, grab it.
Speaker 1 (09:40):
I'm very excited.
Speaker 2 (09:41):
So so I I was. I was minding my own business,
and I was. I was at a cigar lounge and
lovely cigar lounge, and I was talking to somebody who
knows our show and it's read our book and was
talking about making brisket for for Thanksgiving, which which I do, uh,
and how they also they do it infra red turkey.
(10:04):
And I said, I'm sorry, what kind of witchcraft are
you talking about? They said, well, charboil makes this thing.
Instead of oil and deep frying a turkey, we do
it in this it's infrared and it comes out great.
Speaker 1 (10:15):
And I said, I'm buying this, and I bought it on.
Speaker 3 (10:17):
The spot and so selling them like you haven't, No,
I hate it over.
Speaker 1 (10:21):
The trench coat and say.
Speaker 2 (10:24):
So it was it came from the the one of
those online retailers that does the delivery.
Speaker 1 (10:33):
And so I get it. And it's basically it's a tub, right.
Speaker 2 (10:36):
So it's it's a round thing and you hook up
propane to it.
Speaker 1 (10:41):
You can't make gin in it, can you? Oh? No, no, no,
it's not. It's not like that.
Speaker 2 (10:44):
Oh. And you hook up propane to it, right, and
you add the legs. It's it's it's fairly easy. Maybe
there's fourteen screws in all. And then it's got this
it's this round contraption and then it's got a metal
tub that sits in it. It's got some holes at
the top. And you take vegetable oil and you rub
it all around and you turn it on. You rub
it on the on the tub.
Speaker 1 (11:05):
Oh okayn, rub the vegetable oil on the tub, smack
it up, flip it, rub it down on it, right, and.
Speaker 2 (11:10):
So you're seasoning it right fifteen minutes and you put
it on high and yeah, you'll see that it turns
brown and so the heat is coming from the bottom,
coming up the sides, and then through the holes. It's
creating not really an air fire, more of a.
Speaker 1 (11:26):
Convection system like a solo stove in a way.
Speaker 2 (11:29):
In a way, it is very much like a solo stove,
absolutely correct. Same concept is going on. And I'm like, well,
this is weird because this is not infra red. I'm
expecting tubes and and you know, I've wondering if I
could sit in it like a sauna. And then it's
(11:50):
got a like a cage that fits in the metal
tub that fits in the oil less turkey fryer. And
so I said, I'm gonna try that. And I got
a six pound chicken. Oh nice six pound chicken. We
seasoned that up with salt and pepper and garlic powder
and the paprika, and we seasoned it really good. I
(12:10):
even did extra because I wasn't sure what was gonna happen.
I put it in the basket. I put it in
the the uh in the in the charboil thing. First
of all, Charboil is not a sponsor, shamefully, so we
did not get paid to do any part of this. Secondly,
the full video of the experience is there on the
YouTube channel YouTube dot com slash eating Smoke, so you
can see it there for yourself and eat rinksmokes dot com.
Speaker 1 (12:32):
You can check out the video.
Speaker 2 (12:35):
You can think of it as ten minutes a pound
or twenty minutes a pound, right, usually chicken, they say
twenty minutes a pound turkey, ten minutes of pounds. But
you're still gonna want to get to an internal temperature
of one hundred and sixty five degrees and it comes
with a meat thermometer.
Speaker 1 (12:49):
Bloop was that again? Woop?
Speaker 2 (12:51):
Okayah, I dropped that right in an hour and fifteen minutes. No,
an hour and a half later. An hour and a
half later, that thing's at one sixty five.
Speaker 1 (13:02):
It's fifteen pounce right.
Speaker 2 (13:04):
I moved the thermometer to make sure I wasn't like,
had the thermometer in the cavity of the chicken, like
just in cause I was getting a false positive. So
did you have to pull the bird out? Holl the
bird out with the stick your hand out. No, they
got a little hook and you hook the basket. I
pulled it out and then I had a little thing
in my hand, and I I think like a glove.
Speaker 1 (13:25):
Wow. And I moved the right right. It was made
of chain mail. And I moved the thermometer and I
and I and I put it back in. Yep, it's
a temperature.
Speaker 2 (13:35):
The skin was crispy. I did not brind the bird.
That I was the only a test. I did not
brind the chicken, which you totally can. And if I
was doing a turkey, no question, I would brind a turkey.
People could do it without. It's kind of nutty to
do it without. Maybe maybe if you're deep frying it
and cut into this thing.
Speaker 1 (13:56):
Skin was crispy, chicken was juicy. Cow. It works, It
works great. Now to answer the question, wait, go ahead.
You asked your.
Speaker 2 (14:06):
Question first fingers on life, so clearly now you are
completely on the air Frier train. Now, the air fryer
is a scam, the airfrar, the air fryer might as
well be sold to you by a Nigerian print. Wow,
that's how much of a scam the air fryer is.
This is a convection of it.
Speaker 1 (14:26):
It is. It's a convection oven. It's one hundred percent
what it is.
Speaker 2 (14:30):
And I'm telling you that it's not as good as
deep fried but damn.
Speaker 1 (14:39):
Is it good? And holy crap, is that easy?
Speaker 3 (14:42):
Well you just kind of sold me on getting something
like this versus the deep fryer, because clearly it's safer.
Speaker 2 (14:52):
Yes, but here allow me, as a man who is
now an expert at the Charbroyal oilist turkey friar.
Speaker 1 (15:00):
Okay, it is not a deep fried turkey.
Speaker 2 (15:03):
And if you want a deep fried turkey, you have
to deep fry the turkey. But if you want no
fuss and super easy for Thanksgiving, I'm telling you do
a test run first, because you got to see, you gotta.
Speaker 1 (15:17):
Do other things.
Speaker 2 (15:18):
Oh my god, this is going to be the easiest
thing in the world. So how big of a bird
will fit in it? Sixteen pounds, they say, I don't
know if that's accurate. So if it is a secondary
thing on your on your table, then fine.
Speaker 1 (15:34):
If it's the main bird, well you could be that.
That's tough.
Speaker 2 (15:38):
If you're doing two different kinds of birds, well now
you're onto something one in the oven and one in
this or one in the smoker and one in this.
Speaker 1 (15:45):
All seriously fantastic, super impressed.
Speaker 3 (15:49):
So is there any other meat that you can put
in that beside I'm going to do a prime rib
in it, really, no question. I am going to try
a top round in it.
Speaker 1 (15:57):
Now.
Speaker 2 (15:57):
I've talked about top rounds before and how we do
them in the oven seven minutes per pound at four
hundred and fifty degrees and then leave it in the oven,
turn it off and leave it in the oven for
like two two and a half hours and it gets tender.
Speaker 1 (16:11):
It really does get terrific salt and pepper crust. It's great.
Speaker 2 (16:15):
I want to see if I can do it and
you can get some of the break because you need
to top round to break down a little bit, you
need to go other more tender. I want to see
if it works. But oh yeah, this is going to
become a cooking method.
Speaker 3 (16:27):
I'm a firm believer in using some sort of device
like this or a smoker or your grill to cook
the Thanksgiving bird because it frees up your oven for
all the other things that you need your oven for.
So if this is just another option for people to
look into to use on Thanksgiving, then I think that's terrific.
Speaker 1 (16:48):
I think I.
Speaker 2 (16:49):
Paid one hundred and thirty five one hundred and fifty dollars.
They have some versions that are two hundred and twenty dollars. Oh,
I'm very impressed.
Speaker 1 (16:57):
Did you have to babysit it? You feel like you? Oh?
Speaker 2 (16:59):
I was watching football with the kid, okay, every now
and then I looked at it. I was like, man,
this smells good. Which it did. It's I'm super impressed.
So well done, Charbroyle, well done. This has been an
Eat Drink Smoke review.
Speaker 1 (17:15):
I don't know. I figured I needed a name that's
good enough for me. There it is.
Speaker 2 (17:24):
Eat Drink Smoke. It is your cigar Bourbon Food, the Extravaganza.
I'm Tony Katz. That is America's favorite amateur drinker, Fingers Maloy.
And this right here is the Lost Calavaris twenty twenty five.
It's an annual release Mexican San Andreas rapper.
Speaker 1 (17:39):
It's Nicaraguin in the binder and filler, right. I didn't
get that wrong. I have that right.
Speaker 2 (17:44):
Nicaraguin in the binder and the filler coming in at
fifteen dollars and twenty five cents six by fifty four
man peppery very close to pepperbomb, way more so than
I was ever anticipating for this cigar.
Speaker 1 (17:58):
I'm curious what are you pairing it with right now?
That is a twenty twenty five diet.
Speaker 3 (18:05):
Coke, okay, because I'm not getting that pepper bomb you're
talking about. It's nice bit of pepper, but it is
not really really strong on the.
Speaker 1 (18:16):
Palette for me.
Speaker 3 (18:17):
And I'm pairing it with a hot steamy cup of Joe.
Speaker 1 (18:21):
Do you have the hot steamy cup of Joe? Good
for you? Now?
Speaker 2 (18:25):
I was just curious if we're way way more pepper
than I was expecting on this.
Speaker 1 (18:29):
I am not opposed.
Speaker 2 (18:31):
This isn't my normal flavor profile, but I want to see.
I mean, we're still into the first third of the cigar.
I want to see when we get to the second
third of there's some level of development in coffees and
and some of those other kind of possibly mocha notes.
Does any level of cream hit because right now, no,
the pepper would little tobacco, that's all. And I love
(18:54):
tobacco forward. I am all in for the tobacco forward.
I agree this is not tobacco fo. I agree with
everything you're saying.
Speaker 3 (19:02):
Let's go back to the conversation about price, because you
said it was.
Speaker 1 (19:06):
Fifteen dollars and twenty five.
Speaker 3 (19:09):
Cents, and you were reading my mind when you said
basically that we would both feel better if this were
at twelve dollars a stick.
Speaker 1 (19:18):
Yeah. I am still going back.
Speaker 3 (19:21):
And forth about this because, as you know, everything has
gone up.
Speaker 1 (19:25):
Prices continued to go up.
Speaker 3 (19:28):
Fifteen dollars, fifteen dollars now the new twelve dollars. Have
we gotten to that point yet?
Speaker 1 (19:34):
Has that happened? Maybe? Maybe it is frustrating.
Speaker 3 (19:42):
It does stink that I feel like we're two old
men saying, you know, imagine mine that I hate that stuff.
Speaker 1 (19:51):
I hate that stuff so much. Can I talk to
you about this? Sure?
Speaker 2 (19:56):
Where was I where someone jokingly referred to me as
old man? It was something silly, and for whatever reason,
I hit them with a stick.
Speaker 1 (20:11):
Your cane? Well, first of all, I have a cane.
Speaker 2 (20:15):
Secondly, I'm about to order another cane, a good one
one that's got a knife in it, you know, in
case I need to spread some soft cheese on a cracker.
I think this whole idea of saying, oh my gosh,
I'm older, I think it's the biggest bunch of horse
crap in the history of the world. I think complaining
(20:38):
is just about oh my gosh, my back, my hips.
I don't know what's going on with me, but I
am hyper sensitive to people doing that. And it's not
that you don't have issues, right, people who get older
have issues.
Speaker 1 (20:53):
I'm cool with that. It's a question of did you
not know that was going to happen? And are you
really angry about it?
Speaker 2 (21:01):
Like angry about it if you lost the use of
your arm. I get it, if your arm hurts every
now and again. Don's pills, which, by the way, I
had my back was bothering me a couple of weeks ago,
and Fingers.
Speaker 1 (21:18):
Is like, sh hey, hey, Tony Fingers, I'm right here, Tony,
don't don't tell anybody. I'm telling you this, but if
you want something that'll really help your back.
Speaker 2 (21:28):
And he looks around like like he's Donald Sutherland and JFK.
Speaker 1 (21:33):
And he goes, doone's pills? Was that a movie? Yes? Yeah,
it was. It was. It was a movie. Done's pills?
Speaker 2 (21:41):
It works, wonders Tony, I'm on them right now.
Speaker 1 (21:47):
You couldn't even tell, could you? And then he went
back to his normal voice.
Speaker 3 (21:52):
It's like you painted a completely accurate picture of what
was going on over a five minute conversation in forty seconds.
Speaker 1 (21:59):
But what the what else with like like do you
get are you? Do you get angry? If like your
back hurts? No, I'm used to it by now. Ah,
good god, Oh but wow.
Speaker 3 (22:13):
I didn't realize you were so sensitive about people pointing
out that we're all aging.
Speaker 2 (22:19):
But none of it bothers me. I'm tired of them
complaining about it like a bunch of little pansy.
Speaker 1 (22:23):
You know what.
Speaker 3 (22:24):
Okay, I understand what you're saying, and normally i'd agree
with you, but my gout is flaring up.
Speaker 1 (22:28):
True enough, true, true, true enough?
Speaker 2 (22:32):
Is is this in your humid or? At fifteen dollars
and twenty five cents a stick?
Speaker 3 (22:37):
If I saw it for thirteen fifty on sale, it
would definitely be in my humid or?
Speaker 1 (22:42):
All right, Monty, all, let's make a deal. Speaking of age.
Speaker 2 (22:47):
I don't know. I haven't smoked enough of it to
know it's it. By the way, you're right, draws great
smoking beautifully. Not really my mouthfeel at a fifty four
ring gauge. It's just not my flavor profile. That's my
only issue.
Speaker 1 (23:03):
It's just a value conversation in my mind, and.
Speaker 3 (23:08):
I'm leaning towards Yes, it is, because this is the
world we live in now, not the world that I
want to live in.
Speaker 2 (23:12):
You've really and and I can't, I can't deny what
you're saying. And I think that that you've been on
this now for a couple of months. I was in
a humidore yesterday and there was an opus, Yeah, twenty nineteen.
I think it was a it wasn't Maybe it was
(23:33):
a BBMF, I don't know. It was one hundred and
sixty five dollars, and the attendant was like, yeah, that's
that's steep.
Speaker 1 (23:41):
I'm not spending that. And what I said was, in
the days when a thirty dollars cigar was only twenty
two dollars, you could see your way clear to a
splurge like that because it only would have been one
hundred and thirty dollars. But when the.
Speaker 2 (23:56):
Twenty two dollars twenty two dollars cigar is now a
thirty dollars cigar plus one hundred and sixty five becomes
impossible to reach. And so to your point you've been
bringing up here for months, Yeah, it's it is absolutely
time to recalibrate where our numbers are and what we
look at as dollars.
Speaker 1 (24:16):
Everyone I know that's anecdotal.
Speaker 2 (24:19):
Of course, is saying, holy cality, cigars are expensive. Yeah,
Holy cality, cigars are expensive. My level of searching for deals,
you know, I get a ton of emails like you do,
like everybody does, about what deals are available.
Speaker 1 (24:32):
I got finally an email today where I'm.
Speaker 2 (24:34):
Like, yep, I spent an average of five dollars and
twenty five cents a stick.
Speaker 1 (24:40):
Oh wow, Oh yeah, yeah, it's gonna be all right.
Speaker 2 (24:43):
I'm gonna be good for a while, but it's it
doesn't stop me from still buying a thirty dollars cigar.
I do what I do, but these numbers, the average
number is now out of control and you're forced to
rethink it and every way.
Speaker 1 (24:56):
So you're right, you're right if you so. If you've
found this for thirteen.
Speaker 3 (24:59):
T twenty five stick thirteen to fifty, I definitely buy fifteen.
I'm thinking about it a little bit more, but I'm
probably going to buy it at fifteen, just because that's
the world I live in now.
Speaker 1 (25:10):
But you like this Slaver profile, You're cool with it. Yeah,
I'm fine with it.
Speaker 3 (25:13):
And you know the fact too, that the construction's great,
nice to even burn pleasant. Draw has not been testy
at all. We have been smoking at very low maintenance.
Speaker 1 (25:24):
Yeah, yeah, I mean we can get into it. I
know I'm up against time.
Speaker 2 (25:30):
There were elections that took place this week across the country.
I know you've got that in News of the week,
and I don't mean to rush you. And it was
a clean sweep for Democrats across the country. And there's
a lot of reasons for this, including you know, in
an off year election where one party has the White
House and the Senate and the House of Representatives usually
(25:51):
goes the other way. That's a pretty standard thing. How
much do you think the economy played in this election
in New Jersey, Virginia, New York, some other mayor's races
across the country.
Speaker 3 (26:01):
Well, I think, specifically when you get to Virginia, I
think the government shutdown played a big role in it,
which I don't know if people are talking about that
as much, but you know, Virginia being so close to Washington,
d C. And the suburbs and in the game working, yes, exactly,
I think that had a lot to do with it.
(26:22):
I think that New York, I don't know what's going
on with New York.
Speaker 1 (26:32):
That's an evergreen statement.
Speaker 3 (26:34):
It's just a shame because you know, you and I
have both been there recently, and I just don't want
to see things go downhill there, and I hope, I
hope that it doesn't.
Speaker 1 (26:43):
I hope it will be safe and prosper well. I
think that's for New Yorkers to decide, and they made
some decisions. I sure did. I'm staying in Indiana. That's okay,
but that's fine by me, Fingers Maloy.
Speaker 2 (27:03):
As you know, I was supposed to be in Vegas
last week for a conference.
Speaker 1 (27:10):
Didn't make it.
Speaker 2 (27:10):
Too many things were happening, and I believe that I'll
be in Vegas at the end.
Speaker 1 (27:15):
Of the year for a quick jaunt. You are a
lover of Vegas. I was, what did Vegas do to you?
What did they do to me? They charged me twenty
five dollars for a bottle of water to drink smoke.
Speaker 2 (27:29):
I'm Tony Katz. That is America's favorite amateur drinker, Fingers Maloy.
Vegas is having problems, and the only way to fix
your problems, Las Vegas is to advertise right here on eat, drink,
smoke that's your only way out right now, Fingers Maloy
doing ads for you, talking about how important it is
to go to Vegas.
Speaker 1 (27:48):
And he's the guy, he's the gambler.
Speaker 2 (27:51):
And right now there's a story that over there at
the MGM, they're like, yeah, we screwed up with.
Speaker 1 (27:58):
Pricing this summer. What did they screw up this summer?
Speaker 3 (28:03):
This has been going on for years, and you know,
there's been talk about the Caesar CEO making some comments
about how they're basically trying to get the riff raff
off the strip. And by riff raff, I mean people
like me.
Speaker 1 (28:17):
You yes, the.
Speaker 3 (28:18):
People that go there, and they aren't whales. They wanted
to go and play a little bit at the casino,
maybe have one hundred and fifty two hundred dollars in
their budget, play the machines, hope to get a steak
dinner out of it, hope to get a hotel room,
maybe go see one of the free shows. They want
(28:39):
all of that gone. They want to and the way
to get rid of these people, people like me, is
to nickel and dime them to death.
Speaker 2 (28:49):
So one of the things that he wrote here, when
we think about pricing and things that got everyone's attention.
Whether it's the infamous bottle of water at Starbucks, coffee
at Excalibur that costs twelve dollars, shame on us. Twelve
dollars is insane. We should have been more sensitive to
the overall experience at a place like Excalibur. To those customers,
(29:10):
you can't have a twenty nine dollar room and a
twelve dollars coffee. We've gone through the organization, we think,
we hope, we believe we've priced corrected.
Speaker 1 (29:20):
I'm impressed that you're saying.
Speaker 3 (29:21):
The words I stayed at ex Caliber back in two
thousand and nine.
Speaker 2 (29:28):
It well, it's so much nicer telling two thousand they
redid on tower still there.
Speaker 3 (29:34):
It's true there were twenty nine dollars rooms that didn't
have the huge resort fee, and you felt like you
were getting something out of it because you're spending a
little bit of money on the room, and then you know,
when it's that cheap. A lot of times, if you
gambled enough, they would say, oh, to make you happy,
we're going to take your room charge off.
Speaker 1 (29:55):
Forget about it.
Speaker 3 (29:56):
You could have a thirty five dollar room, you know,
which isn't there anymore. But then the resort fee will
be fifty five dollars, right, And it's like, okay, what
are you telling me? You're you're saying that, oh, well,
the resort fee includes Wi Fi.
Speaker 1 (30:10):
Well, I get Wi Fi for free at any other hotel.
What makes your WiFi so special? It's not.
Speaker 3 (30:15):
Uh, you get the resort pool, which some of the
hotels have very nice pools. Obviously, people go to Vegas
for the one of the things of the pool experience,
but a lot of these hotels don't have the best
pool in the world. And yet they're still charging you
fifty to fifty five dollars. Oh, and our world class
fitness facilities. And you look and you know half the
machines are broken and it's not being maintained. And you're
(30:38):
asking yourself, as a you know, someone who's in the
middle class, how can they possibly justify these fees? And
a lot of people are saying they can't justify them.
I'm done, I'm not going back.
Speaker 2 (30:51):
They had done a big sale where like big deals
in Vegas, and I thought some of them were okay,
But when you did the math, you realized that it
was just all right, you save over here, but you'll
spend over there right?
Speaker 1 (31:04):
Just where did you want to where did you want
to put it? But what's what is right? So a
twenty nine dollars room and a twelve dollars cup of coffee?
Speaker 2 (31:16):
That is that is a solid observation why a coffee
shouldn't be twelve dollars.
Speaker 1 (31:21):
You're just screwing me.
Speaker 2 (31:22):
And people don't want to feel that way, but they
are clear that they're going to pay seven dollars for
a cup of coffee, right, meaning where is what is
the number? That for the psyche of your kind of gambler?
And by the way, you show up more with more
than a couple hundred dollars in your pocket.
Speaker 1 (31:41):
Anyway. But the problem is for people like that, I
didn't say you showed up with fifty grams.
Speaker 3 (31:47):
I certainly do not. But for people like me who
remember the way it used to be, and I'm not
talking about thirty years ago, ten years ago, it is
very hard to go to Vegas and see what they
have done. It's not just the the fees that hotels charge,
it's they've gotten rid of a lot of the other
(32:08):
things that you could get, Like you know, there would
always be at the diner at a hotel, there would
be a secret five dollars ninety nine cent or three
dollars ninety nine cent steak dinner where you get you know, steak, eggs, whatever.
And of course, is it the best steak in the world.
Absolutely not what I know, it's shocking, but you thought, wow,
(32:30):
I'm really getting a deal. I'm getting a steak dinner
for three ninety nine and oh, by the way, it'll
fill me up, and you'd be walk away feeling like
you're getting something. They've taken all of that away, and
now you're hearing reports that they're being a lot more
strict about drinks while you're gambling. It used to be
that it was no problem at all. If you're gambling,
(32:52):
what do you want to drink? It'll be back in
you know, three four minutes and you'll have your drink
there and everybody's happy. But when you're going to bake
is one of the things. One of the draws for
people if you're a gambler and you like this lifestyle
is hey, at least you may be losing your money,
but you know you're gonna get some free drinks. Now
they're even starting to clamp down on that stuff. At
(33:13):
that point, Why am I getting on a plane? Why
am I flying across the country. There are so many
regional casinos in the area that were sure, you're gonna
have to pay for your drinks, but you don't have
to deal with all the airfare and all the other
stuff involved in traveling. And the other thing too, is
younger people are just doing their gambling on their phones.
Speaker 2 (33:33):
Yeah, so they need to be more enticing to people
who want the experience. And you have to create experiences.
And you're saying that they took all the experiences away.
Speaker 1 (33:44):
Yes, you no longer get a ticket to the buffet.
Speaker 3 (33:47):
What buffet? There are no more buffet. Oh, there are some,
but not what they used to be. And every hotel
had a buffet. They've eliminated a lot of that. The
other thing too, and this is only anecdotal. I've seen
a few YouTube in Vegas influencers talk about it. You know,
they're they're trying to draw on whales, the big time
money to come into Vegas and gamble. Well, part of
(34:08):
the allure for the whales is the vibe of the city,
the vibe of going into a vibrant casino floor and
on the action and the electricity, and they're finding that
they're coming to Vegas and in a lot of areas
it's like a ghost town compared to what it used
to be, and so that vibe has been taken away.
So there's gonna be some there's there's there's there's gonna
(34:30):
be some uh self reflection. Whether they're actually gonna do
anything about it though, because these are all corporate run
casinos now, it's not like the old days when the
when the mob was running it and they knew your
name and knew what you drank and and all that stuff.
Speaker 1 (34:45):
Uh.
Speaker 3 (34:46):
I don't know if they're gonna be able to easily
turn back and make it a little bit more affordable
for uh, the middle class traveler.
Speaker 2 (34:54):
But there there's these casinos aren't going under, are they.
We're not go to see a couple, you know, say
it's been fun by Now. I've got the place there
Macao in China, and a couple other locations, and I
don't need this anymore.
Speaker 3 (35:10):
I wish I had the name of the casino front
of me that just went under recently on the strip.
It wasn't one of the big boys, It wasn't Caesar's
property or an MGM property. But it's gonna be interesting
to see how they compete, because as the strip and
their properties and gaming go down, the off site properties
(35:34):
where locals go to the gaming is actually going up
because the gamblers are looking for value and they know
at off strip properties they're gonna get much more value
out of their dollar than they are on the strip.
It's a shame because you and I have gone on
the strip and had some wonderful dinners and and you know,
the dining experience has been excellent.
Speaker 2 (35:55):
If Fingers molloy was going to recommend one fix to
the Las Vegas hanchos, the oi POLOI, what is the
fingers Willy thick?
Speaker 3 (36:06):
Stop charging for parking, bring down the resort fees, and
stop charging twelve dollars for a cup of coffee.
Speaker 2 (36:13):
So free parking. Yes, the resort fee nonsense needs to stop.
And coffee seven bucks. I guess I mean it's no
different than New York.
Speaker 1 (36:27):
I guess you heard it here first. What's your plan?
Your choice? Vegas?
Speaker 2 (36:32):
Have fingers maloi or have no fingers LOI. Yeah, that's
what I thought. Seven dollars coffees for everyone. You need
a good entree Defiancebeef dot com great sponsor of ours
where you can order a quarter, cow, a.
Speaker 1 (36:45):
Half or a full.
Speaker 2 (36:46):
You get it butchered exactly the way you want it,
and it's delivered directly to your door, frozen in the
vacuum pack, ready to go.
Speaker 1 (36:53):
They are a.
Speaker 2 (36:54):
Farm right here in Indiana and they are just serving
up some of the best ripe eyes and tender loins
and strips, the ground beef, the brisket, absolutely incredible, everything
aged twenty one days. The flavor of the tenderness, it
is all there, and you decide how you want to cut.
Speaker 1 (37:11):
You decide the thickness.
Speaker 2 (37:13):
I actually got the call from the butcher yesterday, got
a call him and say, okay, here's what I want.
I'm ready to go. I'm telling you I'm gonna have
my beef in a week. I have been waiting. I
have been patient. I've been like, you don't worry about me.
Last I want to see everybody else to be happy.
People have been ordering you. Go to Defiancebeef dot com.
Use promo code eat, drink, smoke, get one hundred and
fifty dollars off your order right there, easy to do.
(37:36):
It has been fantastic. The meat is incredible. The quality
and the tenderness and how well it grills up and
how well it's done is leftovers spectacular. Defiance Beef defiancebef
dot com and use promo code Eat, Drink, smoke that's
the name of the show, and you will
Speaker 1 (37:52):
Get one hundred and fifty dollars off your order
Popular Podcasts
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!
Ruthie's Table 4
For more than 30 years The River Cafe in London, has been the home-from-home of artists, architects, designers, actors, collectors, writers, activists, and politicians. Michael Caine, Glenn Close, JJ Abrams, Steve McQueen, Victoria and David Beckham, and Lily Allen, are just some of the people who love to call The River Cafe home. On River Cafe Table 4, Rogers sits down with her customers—who have become friends—to talk about food memories. Table 4 explores how food impacts every aspect of our lives. “Foods is politics, food is cultural, food is how you express love, food is about your heritage, it defines who you and who you want to be,” says Rogers. Each week, Rogers invites her guest to reminisce about family suppers and first dates, what they cook, how they eat when performing, the restaurants they choose, and what food they seek when they need comfort. And to punctuate each episode of Table 4, guests such as Ralph Fiennes, Emily Blunt, and Alfonso Cuarón, read their favourite recipe from one of the best-selling River Cafe cookbooks. Table 4 itself, is situated near The River Cafe’s open kitchen, close to the bright pink wood-fired oven and next to the glossy yellow pass, where Ruthie oversees the restaurant. You are invited to take a seat at this intimate table and join the conversation. For more information, recipes, and ingredients, go to https://shoptherivercafe.co.uk/ Web: https://rivercafe.co.uk/ Instagram: www.instagram.com/therivercafelondon/ Facebook: https://en-gb.facebook.com/therivercafelondon/ For more podcasts from iHeartRadio, visit the iheartradio app, apple podcasts, or wherever you listen to your favorite shows. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.