December 14, 2025 • 37 mins
In this episode of Eat Drink Smoke, Tony Katz and Fingers Maloy dive into the world of bourbon with Maker’s Mark 101 (Special Proof). They discuss the classic bourbon's rich flavor profile, from caramel to oak, and how it's a great choice for the holidays. The guys also explore the importance of quality control in food manufacturing, highlighting a recent recall of shredded cheese due to the possible presence of metal fragments. They share their thoughts on the decline of quality and accountability in various industries, from food to aviation.
All that, and more, on an all-new Eat Drink Smoke!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
I think we're kicking off December right, fingers, the whole
holiday season Hanukahs around the corner. Christmas is not too
far after that, then the New Year's I think, I
think we're hitting our December in a beautiful, beautiful way
with a little bit of Maker's Mark s drink smoke.
I'm Tony Katz and that is Fingers mLOY. He is
(00:25):
America's favorite amateur drinker. Find everything wherever it is you
want to get your podcasts. Get the podcast at Eat
drink smoke, eatrinksmokeshow dot com, social media, eat drink smoke.
But not just any maker's mark. Oh no, no, no, no, no,
no no. What do they call this? They call this
special Fingers Maloy, They call this special proof. This is
Maker's Mark one oh one coming in at Do I
(00:48):
have it right? Do I have it right? Did I
give it all away? One hundred and one proof? Look
at that, Fingers Mailloy applauding for anything that is over
one hundred right there. It's fifty point five percent fifty
point five percent alcohol by volume. So this is the
special proof. Now, makers Mark, I think is a standard.
(01:09):
I think Maker's Mark is a standard in every liquor cabinet.
We're talking about a basic, easy understandable bourbon right here.
That does not mean you don't have it. Oh no,
it's not cool enough, it's not hip enough, it doesn't
have enough of this. Stop being silly and get into
some of these basics. Remember we've been doing this show
(01:31):
now for six years. Fingers woayt I had. I did
not bring this up with you. I have a whole
no que cards. If you're talking about a basic bourbon
over the six years we've done that, you must have
in your liquor cabinet, a basic.
Speaker 2 (01:42):
Bourbon, uh, no frills anything else. What is that bourbon? Well,
it's either Old Granddad one fourteen. It's Old Granddad one fourteen.
That's exactly where I was. What was the other one?
I would put Maker's Mark in that category.
Speaker 1 (01:55):
There are so many good bourbons at these lower price points.
One of the bourbons we did a few years fact
that still people talk to me about Johnny Drum. Johnny
Drum was stupendous. It's terrific. You're gonna love it. Maker's
Mark is one of those. It's it's fine, it's good
in the cabinet for sure. This coming in a one
hundred and one proof. We got the poor worst lines
(02:19):
right here. Go ahead. You mentioned the holidays. I did.
Speaker 2 (02:22):
There's something about the red wax on top of the
Maker's Mark bottle that just screams to me, Christmas. Is
it the red wax? That's how I topped my tree.
Oh you dep in red wax and bourbon. You you
are great Christmas. So this is the Maker's Mark one
on one.
Speaker 1 (02:42):
First of all, that color is so near the classic
there right, it's it's a little darker, it's a little
more in that orange, not so much in the reds there, beautiful,
beautiful look. Not much viscosity on this, not really sticking
to the glass there. It is that is just that
(03:03):
is just pleasant for all the things where we're picking
out these notes and picking out these flavors. And don't
get me wrong, I love it. I love the artistic
expression of bourbon. It's why I love this so much.
It isn't the drinking. I'm not a bourbon drunk. I'm
not a bourbon drinker. I'm a siper. I've always has
been same things with Rye and everything else. It's the
art that moves me every single time. What it is
(03:25):
this industry does. I am in awe of these people
and very often their palettes. But that nose, fingers, yeah, yeah, you.
Speaker 2 (03:33):
Get the caramel, you get some oak. I've seen other
people talk about there's a nice little bit of fruit
on there.
Speaker 1 (03:39):
There is. I can see that.
Speaker 2 (03:42):
One hundred and one proof to me, Tony, no ethanol,
alcohol at all on the nose.
Speaker 1 (03:47):
If you know, I have my nose a little different
than yours. If I go in, if I go in deep,
I can catch it right, really catch that ethanol for sure.
But that kind of tinge of citrus, that little bit
of sugary undertone, that that basic caramel there. It's just
a nice, nice, nice expression for sure. On the maker's
(04:09):
mark one on one what they call the special proof.
But fingers, malloy, enough of the sniffany sniffs. You ready
for this, Tony? I haven't ready for this all day.
He is doing what is known as the Kentucky chew
ladies and gentlemen, taking a sip, moving it around the palate,
really trying to get a feel for the bourbon. I'm
a believer in the two SIPs methodology. The first sip
to set the taste buds, the second sip to really
(04:30):
get an idea of where those flavors are and fingers
Horatio Maloy.
Speaker 2 (04:36):
It's nice. There's nothing wrong with nice. It's great for
the holidays. It's got a little bit of spice to it.
That caramel is there, there's oak. You know, you could
talk me into fruit, but it's it's I don't know
what you you said, citrus. I'll buy that on the nose,
(04:57):
not so much on the palate. It's it's hard to
describe what that is, but it's good. Uh, And it's
it's it's just you would never guess.
Speaker 1 (05:09):
That's one hundred and one proof. I'm going in. I'm
going down here. It is. He's a Maker's Mark, special Proof,
one on one.
Speaker 2 (05:15):
He's going in ladies and gentlemen, and he's doing what
we like to call the saganaw swish, the Memphis munch,
the chat mule.
Speaker 1 (05:24):
It was actually a little hotter than I thought it
would be. Yeah, oh yeah, it is in a bad way,
in a surprising way. Okay, Oh that is fruity, isn't it.
Speaker 2 (05:33):
But what would you say that is? It's not like
a juicy fruit.
Speaker 1 (05:39):
Melon. Yeah, that's what that This is gonna sound so stupid.
There is a little bit of like a tangerine candle
up thing happening. Okay, I'll buy that. That's where I'm
at home.
Speaker 2 (05:51):
I'm going back in because I was struggling to I
was like, Okay, there's a fruit there, but it's not.
Speaker 1 (05:56):
It's not orchard, you know, it's yeah, no, it's it
is a citrusy kind of thing happening. The caramel is
not really I wish it was a little bit more there.
There's a cinnamon heat that's really on the tongue. There's
nothing hold on, wait wait a little to the left
(06:18):
and no, there's no heat whatsoever that it doesn't really exist.
But yeah, that's a lot of that's a lot of
melon on the tongue. That's exactly what it is. And
a finish that's what is that? What is the finish there?
Speaker 2 (06:36):
That's a good question, you know how sometimes we'll drink
something and the finish really hits you. This isn't that,
but does have a little bit of like a wine finish.
It's subdued, like like like the tannin kind of feel
on wine and wine is not my expertise at all.
My Palt's much better for bourbon and far superior when
(06:57):
it comes to cigars.
Speaker 1 (07:00):
Oh that's pleasant, that's just nice. You forget sometimes you forget.
It's like, you know what, that'll work. You don't have
to think, you don't have to overdo. But definitely I'm me,
I like more open, I like that caramel. But this
is a nice presentation for sure. Actually the finish gets
(07:21):
now a touch dry. Now that's interesting too.
Speaker 2 (07:24):
They may not have the one hundred and one proof,
but you know, when you go to a restaurant and
you want maybe an after dinner bourbon, there's a good
possibility they'll have Makers Mark.
Speaker 1 (07:37):
Yeah, a really good possibility. Fingers molloy, the make Go's
Mark Special proof one on one. Is this in your
liquor cabin I don't remember you pick this up, but
I've got an MSRP on this at about forty one
forty two dollars.
Speaker 2 (07:50):
I think I spent thirty five of on it, thirty
five all day.
Speaker 1 (07:54):
There's no question. It just goes in the liquor cabinet
and easy. And you want to use it for an
old fashion which would be kind of interesting because it's melon,
and then you're adding the you know, the cherry there
would be interesting that modeling, and you're adding some of
the citrus fruit, but the the the thirty five dollars. Yes,
(08:15):
it's just a it's just a guaranteed, no question gonna work.
Glad you have it. Yes, people want to get all
special and think that they got to find the most
esoteric and odd thing. No classics work, maker's mark works,
really really does. This is in your liquor cabinet. Absolutely,
(08:38):
and it is, by the way, in the liquor cabinet.
We are now in the place where we can't trust
anything anymore. And I gotta tell you it's annoying. And
we've discussed this before, but I'll bring it up again.
Have you ever seen this many recalls in your entire life?
(08:58):
Fingers Maloy, I don't recall. Well, look what he did,
look at him. We didn't even rehearse that or nothing.
And it shows Ze Drink Smoke. That was funny on
Tony Katz. That's fingers. Will I find it all at
Eat Drinks Smoke Show dot com. Our books Let's Go Bourbon,
Let's Go Barbecue, Let's Go Bbq. They're available at Amazon
dot com. Great Christmas Gifts, Great Honukah gifts. Get them now,
(09:20):
let's go bourbon and let's go barbecue. Totally safe.
Speaker 2 (09:24):
By the way, no possibility of those two books being recalled.
Speaker 1 (09:27):
Absolutely not. One point five million bags of shredded cheese
sold at Ald, Walmart and Target have been recalled. There
was my weekend. First of all, I want to say
for the record, that is a tremendous amount of cheese.
(09:48):
So the USDA issuing this urgent update about a mass recall.
The Great Lakes Cheese Company of Hirom, Ohio issued a
voluntary recall back on October third over possible contemn nation
of metal fragments. What this happens a lot. December first
(10:10):
comes and the FDA reclassifies the recall risk to Class one,
so it may cause temporary or medically reversible adverse health consequences. Oh,
that's just not the kind of word to you. Anytime
you hear health consequences, you know you don't want this.
Five different varieties sold under dozens of brand names, Target, Walmart, Aldi,
(10:34):
US and Puerto Rico. And we got to post this
over at the Drink Smoke Show dot com. Borden, Brookshire,
Cachet Valley, Chestnut Hill. It's all the same cheese, Coburn Farms, Food,
Lion Food, Club Good and Gathered. I think that's the
target brand right there, Great Lakes Cheese, Happy Farms AGB,
(10:59):
which is a suit supermarket. It goes on and not Lucerne.
Is there Public Shredded low moisture part skim Matzarell Shooks,
which is a Midwest supermarket, Sprouts Stater Brothers. I haven't
heard State of Brothers in a while, and that's just
one of them. There seems to be a recall now.
(11:21):
Sometimes the recall is stupid. It's like when Costco has
to recall butter because for some reason the label doesn't
say contains milk, and you realize, oh, civilization is over.
It's done. Is it already? Is it already done? I'm
looking at my fletaman von Reeste watch and my fletaman
von Ree's time, and that time says society's done right here,
(11:42):
Von reesed ri E s t e von Rees dot com.
Use my last name, Kats and get your discount. No
milk in there, No, no nothing but good old fashioned
time piece. It's gonna last throughout the generations. That was
such a shameless plug. I feel good about it von
rees dot com, but it's it's it's everywhere, And so
the question is are we better at detecting these things
(12:06):
or are we worse at the manufacturing of these things? Both?
Speaker 2 (12:10):
As you know, Tony, I like to say it all
the time, Live leftlove that hope floats and everyone is
terrible at their job.
Speaker 1 (12:20):
But who's responsible for something like this? This isn't the
machinery and just using it too long and eventually things
grind off into the provolone.
Speaker 2 (12:33):
There has to be some sort of at the end
of the line, some sort of quality control, like a
metal detector. I guess it's come to that.
Speaker 1 (12:42):
You run it under a magnet and if the cheese
floats up, then you know we got metal in this
one right here. This is.
Speaker 2 (12:52):
It's disheartening because, like you said, it feels like we
are getting these notices of food recalls. Every week there's
a new one, and they aren't small. It seems like
they're always huge recalls. And the question needs to be asked,
Like you said, is it that we're getting better at this?
Is it that information is getting out there and people
(13:12):
are paying more attention to this, and then they're confronted
because it's on these announcements are made and the next
thing you know, it's on social media all over the place,
where before you just have to read it in a
newspaper or you're here on the radio on TV. Or
is it the fact that we're having more of these
because you know, every company is trying to cut costs,
(13:33):
trying to figure out ways to not spend as much
money making the product because things are getting more expensive
that maybe some quality control, some people are getting cut
out of that department, and we're seeing more and more
of these recallss. We could sit here and speculate till
the cows come home and make cheese. Having said that,
though this is depressing, you can't even trust cheese anymore,
(13:56):
Tony Cheese.
Speaker 1 (13:58):
There was a milk recall in the Midwest last week.
I believe it was. It is there's there's this there's
a concern that I have about what it is that
we're seeing. You know, there's a it's a story about Boeing, right,
and how they're supposed to be this certain material they use,
(14:21):
this liquid they use when they're seating the doors on
an airplane, and they didn't have that that special liquid,
so they used dog dish soup. That's no, no, no,
it's not what you do. And then of course things
like doors falling off mid flight, et cetera. So you
(14:42):
can argue that everyone's terrible at their job. But I
think the greater, the greater question is what made them terrible?
Things peaked and then fell, and I think that's the
way people feel that it fell, that the that the
idea of of of valve you and the idea of
standards has fallen. Now that isn't true all over the place.
(15:04):
There's still tremendous growth, for example in the United States,
and there's there's creation, and it happens in medical and
it happens, for example, what the consane investment in AI.
No matter where you are with artificial intelligence, but there's
this real feeling that it's like quickserve outside of Chick
fil A. Do you ever feel like you're getting service?
And when you do, aren't you amazed? Aren't you just
(15:25):
so shocked? Well, thank you, my gosh, you didn't spit
my drink. You actually looked me in the eye. You
knew how to make change. It's a maybe America is
saved right here, but it is this feeling of the
best moment peaked, and we talk often about generations and where.
(15:49):
For example, we spoke about housing the other day and
the lack of affordable housing, and I made the argument
that affordable housing if you if you are a first
time home buyer and you've decided you need thirty five
hundred square feet and granite countertops, you're the problem. And
you said, and I've been thinking about it, that the
(16:09):
problem is is that the home builder is not incentivized
to build the one hundred and eighty two thousand, two
hundred and seventeen thousand dollars house. They're incentivized to build
the five six, seven hundred thousand dollars house. There are
no new homes to buy. And then there's a whole
other conversation, but culturally about that. But it's it's to
the idea of the things that the natural progression of
(16:30):
things isn't progressing. Now, maybe that's a growing pain of
a society, Maybe that's what it is. But certainly the
growing pain that we're in stinks because the decline part
just food safety, the decline part is frightening and disappointing.
Speaker 2 (16:50):
I would love to know, you know, how the metal
got into the cheese. Was it the shredding process? Have
something before that? Do you buy shreaded cheese or do
you always buy the block and shread it yourself?
Speaker 1 (17:00):
No, I bought shredded cheese, right. It depends on what
it's for sure.
Speaker 2 (17:02):
Isn't there some kind of like anti caking compound that
they put in the shredded cheese that's not supposed to
be good for you?
Speaker 1 (17:09):
Isn't it that what's going on? I swear to you
right now, Fingers, so help me God. If you ruin
shredded cheese for me, this will be your last show.
What do I know? Just a cave man. I'm take
food advice from you. Eat, drink smoking? Is is your cigar
(17:31):
bourbon food extravaganza. I'm Tony Katz. That is Fingers molloy.
We are smoking the battle Born. This is from Ernesto
Perez Carreo or ep Coreo. This is their ode to
the military. Was done in conjunction with one of their
employees who spent twenty years in the US military. Six
(17:52):
by fifty six Cigar Connecticut Broad Relief. That double binder
with the Mexican sign andreas nice stick, easy easy smoke,
not the prettiest cigar, but a nice, easy smoke. But
they said, everyone says, oh, it's a full bodied cigar.
No it is not. That is a medium with a
little bit of a kick, and that's fine. It is
(18:15):
what it is. It doesn't play in too many notes.
It smokes very well. It smokes very nice. I'm not
down for it for twenty three bucks, but I will
say this your job. I mean, we've been taking our
time with the show today. You are just about done. Yeah,
it's been a good cigar, man, it has. It's been
really solid.
Speaker 2 (18:36):
You know that that it's tobacco, that tobacco forward, very
rich tobacco. It is not as spicy as I thought
it was going to be. Getting a little bit of chocolate,
some wood throughout the smoke. It has been, you know,
very low maintenance. Really haven't had to touch it up
at first. The draw was a little tight, but that
(18:58):
went away very quickly, Very very happy with it. Okay,
the price, we've already touched on it. Twenty three dollars
a stick, so it's a little higher than I would
like for this. But when you factor in that, you know,
some of it is going to a good cause, then
it's like okay, I.
Speaker 1 (19:13):
Believe it like called Fisherhouse Foundation, and both fingers and
I felt that the cigar was dry when we touched it.
Was something wrong with my humid or what have you.
The instinct might be, well, I gotta I gotta kind
of break it up a little bit and loosen it
up a little bit. You don't know what you need
to do until you're smoking it. Don't prejudge it. Light it, huff,
see how it goes. It has been a very good draw.
(19:37):
It has been easy to work with this ep creo.
The battle Born also knows the battle Born warriors. They
refer to this size as the warrior size. So battle
Born Warriors check that out for yourself. And we're drinking
the Maker's Mark special Proof one on one, one hundred
and one proof. And I've got a cube right here.
It's been melting. We're gonna move mine to it. A
(19:58):
little bit of melon there was on the on the
on the pallet, Uh oh right, I just poured it
into the one thing. Let's put the cube in that.
I had a little thing for my cube right there, nice,
nice easy bourbon, not too much caramel, not too much oak,
but a basic thirty five forty bucks before the bottle.
(20:18):
You added a little bit of water. Tors Uh, No,
you didn't know. I forgot to get your water. That's okay,
that's all right. I'm just gonna bring it to a cube.
There he goes. He's going in, ladies and gentlemen, he
is doing these. I gonna swish on the cue. Now,
I said, there was a little bit more heat on
this than I thought. The heat is down, and the
cube gave it a little bit of syrupy. So water
(20:42):
brings down the proof. It's the only thing that can
bring down the proof. And then water will change the complexion.
Some flavors more pronounced, some flavors will be more diminished.
It added a little bit of syrupiness to this. That's
pretty groovy. That's pretty groovy. It also added a little
you get a little more let's say, there's a little
(21:03):
more oak going on. That's I can work with that, okay.
And as I as I stated, you know, it's just
sometimes you need a basic you should not shy away from.
Oh it's maker's mark. Oh I would. That's for amateurs.
That's where beginner screw that. It's very very good juice.
So I'm gonna go in again. You're going in again,
(21:25):
Joe my day. He just finished it. He just finished it.
You know.
Speaker 2 (21:33):
When you take the whole shot like that, Yeah, you
notice there's a lot more oak and not much else.
Speaker 1 (21:40):
Well, and you just throw it back.
Speaker 2 (21:42):
Man, I have not seen you do that in a while.
Has it been a day, It's been a year, It's
been a year. I'm really looking forward to New Year's Eve,
New Year's Day, bringing in a new year, twenty twenty six.
With each drink smoke Nation, I think we're gonna have
a lot of exciting things coming up in the new year.
(22:03):
And it's a time to rejuvenate, time to make resolutions
and and and not follow through on them. It's it's
very exciting.
Speaker 1 (22:12):
Are you just desperately clinging onto something? So there's still hope? Tony?
Speaker 2 (22:18):
I resent that people who know me call me fingers
glass half full malloy, that's.
Speaker 1 (22:25):
What they call you, Yes, that's what they call you. Yeah, Johnny,
good news. What's in your glass right now? It's it's
it's fully empty.
Speaker 2 (22:32):
Yeah right, oh wow, well you just you just dropped
a three megaton truth bomb there.
Speaker 1 (22:38):
That's what you did. The Maker's Mark Special proof one
on one, definitely in the in the liquor cabinet and
this the battle Born from ep Korea. That price is
hard for this cigar. That price is twenty three dollars
is difficult. It does go to a good cause. Portion
of proceeds go to Fisher House Foundation. So does that
to get the heart strings? Three dollars is a bit high?
(22:59):
But that does? Man, I mean this, I could see
this moving people and working for people to try. Sure, sure,
I appreciate the effort here. They've been doing some really
really good stuff. The Encore, I think is a great smoke.
Many we were in Vegas last we had the Pledge
and the Allegiance, two different cigars that they do. I
(23:20):
liked the Pledge. I was not a fan of the Allegiance,
if I remember correctly.
Speaker 2 (23:23):
But the Encore, Oh, Daddy, Like I'm always amazed because
people ask me all the time about, you know, the
show behind the scenes stuff, Like I always freely admit
that I'm a cigar fan. But you have a real
passion for cigars. The fact that you can remember that stuff.
It's been almost two years since we were at we
(23:46):
were at the Four Queens, yes exactly, and that's where
you had that cigar. Yes, you remember that.
Speaker 1 (23:51):
I remember that. I was. I was sufficiently disappointed in
the allegiance. And I'm like, I don't know why, because
I had the one that's called the Pledge. I'm like
the this was very very good, and then I had
the encoret. I actually have some more excellent, excellent, excellent smoke,
and so it's possible that I just it was me.
(24:12):
And that's why we always discuss when you're smoking a cigar,
you gotta smoke it again. You don't know what, you
don't know. A million things could be wrong. First, the
cigar itself could have a problem. These are hand rolled products.
Something could be off. It could be you. What did
you eat, what did you drink? The weather, the mood,
(24:33):
how tired are you? What else is going on with you?
Were you coming down with the cold? Are you getting
off of colder? Were you not even aware something was
happening where you had? Did you have an imbalance? Everything
is possible. So that's why you got to go back
and you got to do it again. You can't have
one to be like, I'm never touching that again. This
is not tequila. When you were in college, This is
(24:54):
the art is worth giving it your time. It really
and truly is so. Yeah, yes, I do remember, you
remember things like you you have. I remember the steak
at the Four Queens. Ah. Yes, you go, sellar, you
go sellar. Now we have had we have had good steaks.
We've had steaks in Des Moines together, which I think
(25:14):
is I mean, no offense to to the Peter Lugers
crowd or the late great Sammi Romanian Steakhouse in New York,
which was one of the most insane places I've ever
eaten ever. Adawan Chop House des Moines, Iowa might be
the best steakhouse in America. And it's been a lot
(25:36):
of years, but Fingers and I did the Iowa Caucuses there.
We went in winter. We drove out from Indianapolis and
we stayed in in Des Moines and went and followed
these politicos and we're reporting back on it and went
to eat at adah One Chop House and it's like
the whole staff from Fox is over there, and everybody
(25:57):
from NBC has ever broke CAUs over there. This was
twenty This was like a decade ago, twenty sixteen. Yeah,
so it was just just cuckoo crazy stuff. Yeah, it
was a decade ago, and then and then you sit
down to what really this? It was probably it's probably
the best day cause I've ever been to. It's crazy.
Speaker 2 (26:16):
I had a slab of prime rip had to have
been eighty four ounces. It was just the size of
my torso, and I didn't want to order it. Tony
made me. He said, listen, you gotta do this. There's
no way I'm going to eat this, not in a millionaires.
And there's a picture of me looking at this huge
piece of meat and you could see the expression on
(26:39):
my face basically how I get myself?
Speaker 1 (26:41):
He looks at a young Sally Field. Sally Field.
Speaker 2 (26:45):
So for those of you keeping score at home, we've
done Jack, Benny and a Sally Field reference today.
Speaker 1 (26:51):
I didn't bring it up from the Gidget days. I
just said sally Field. Now, Gidget's a good reference is
gidgets world class? Oh eight on one chop house? Where's
your favorite steakhouse? We'll go pay a visit. Which reminds me.
You need to talk about Memphis fingers maloy. Two words
(27:13):
for you. Road trip where we're going to Memphis. Outstanding drink, smoke,
I'm Tony Katz. That is Fingers Maloy find everything at
Eat Drink Smoke. That's where you get the podcast at
E Drink Smoke show dot com. I'm on the social media,
is on the Twitter ex at Tony Katz and I
was discussing something that was happening here in our beloved Indiana,
(27:35):
something political, and and this guy was commenting. I commented back,
and I noticed he had an interesting link in his
in his bio. I click the link and it goes to, uh,
this company he owns and his name is Barry at
at a out of Memphis where you can listen on
k W A M. And I guess it's it's it's
(27:58):
this company he has and it's kind of like holding
company for all these different things that he does. And
what is one of the things he does, King Jerry
Lawler's Memphis Barbecue Company. We're talking about the wrestler, Jerry Lawler,
King Jerry Lawler's Barbecue. Fingers pack the car. I'm excited.
(28:22):
We're taking a road trip to Memphis and we're gonna
have ourselves some serious ribs. Now, don't tell my Rabbi
because it ain't ain't nothing beef there are gonna be
no beef ribs in Memphis. But we haven't been yet,
we haven't done that. This is going to happen, Barry,
if you're listening, someone tell Barry over there at Lawler's
(28:45):
rib Shack Imporium. That's not the name of it. It's
King Jerry Lawler's Memphis Barbecue Company. And and we're coming.
Speaker 2 (28:55):
Would you say that they put the barbecue competition in
Memphis and a sleeperhole?
Speaker 1 (29:01):
Interesting? Interesting? I think that if you have a slab
of King Jerry Lawler's Memphis Ribs, you can take the turnbuckle,
no problem.
Speaker 2 (29:11):
I'm very I'm a big Jerry Lawler fan. Are you
really all back of the old Memphis days when he
teamed up with Andy Kaufman and they did that whole
run where Andy Kaufman was wrestling.
Speaker 1 (29:23):
Sure, and then and then the David Letterman most dangerous
moment in television is Jerry Lawler slapping Andy Kaufman allegedly
on that show.
Speaker 2 (29:34):
And neither one of them would well, Andy Kaufin said,
Jerry Lawler dead, Oh gosh, no, no, he's the last
alive good Man.
Speaker 1 (29:41):
Good Man. So we're road tripping to Memphis, right that's
where we're gonna get the pork. When it comes to beef,
we go to Defiance Beef, Defiancebeef dot com right here
out of Indiana, from the farm directly to you. Twenty
one day age, the ribbis, the strips. I pulled out
some strips to make this week, the tenderloins, all of it.
(30:02):
You ordered the quarter cow, they have cow, the whole cow.
It comes to you, cut to your specifications. It's so good,
it is so incredibly good. The flavor is just there,
that beef flavor. Those things you can't get from the store.
The cut you can't get from the store. The freshness
can't get from the store. They age at twenty one days.
Then the phone call comes, Okay, how do you want
to cut? Do you want this? Do you want that? Flank? Stakes?
(30:24):
All this, and then it comes to you individually frozen.
It's done perfectly in dry ice boom right into the
chest freezer and the rest is history. If you go
right now to Defiance Beef dot Com and use promo
code Eat Drink Smoke, you get one hundred and fifty
dollars off your order. Go to Defiance Beef d E
F I A N ce defines beef dot com use
(30:45):
promo code eat drink smoke, get one hundred and fifty
dollars off your order from Indiana to you defiance beef
dot com.
Speaker 2 (30:53):
That's another road trip we have to make. Oh gosh, yes,
all right now it's cold.
Speaker 1 (30:57):
Oh, it'd be warmer in Memphis. That's true, we're going.
Speaker 2 (31:01):
I'm all in. I've never been to Memphis. I've never
been to Memphis.
Speaker 1 (31:05):
Are we gonna go to Graceland too? Well, we're there.
The ribs there not as good. You don't know that. Well,
what can be what can be better than King Jerry
Lawler Barry were coming? You thought I was kidding. I don't.
I don't care about much. Uh you had a story
fingers lor. But I'm always amazed.
Speaker 2 (31:29):
At people's behavior, especially completely oblivious to the fact that
there may be a camera on them.
Speaker 1 (31:36):
There's always a camera on you.
Speaker 2 (31:38):
Everywhere, especially when you're on someone's front porch.
Speaker 1 (31:41):
And if it's not a camera made by man, it's
the camera of the Lord. Oh wow, take that tear
tear sleeping. Take that tear sleeping. He says, it's a
great turn of phrase, that it looked great on a
(32:02):
bumper sticker.
Speaker 2 (32:03):
The New York Post has the story Tony, a door
dash driver dropped a chicken wing on the concrete, put
it back in the box, licks his fingers engross caught
on camera scene stop.
Speaker 1 (32:17):
I have a question, how did the chicken wing drop?
Speaker 2 (32:21):
So he was pulling it out of you know, they've
got that door dash sleeve, that little canvas thing with
a little pouch that they make sure that your food
stays warm. And so he was pulling all of the
food out and a boneless wing fell out of the
box of boneless wings. He decided a quick thinker to
(32:44):
pick the chicken wing up, put it back in the
box with the untainted wings, licked his fingers and then
tried to stamp the sauce stain, just kind of rubbed
it into the concrete and then walked away. Well, unfortunately
for this door dass driver in Florida, he was caught
(33:05):
doing this on a ring camera and now it has
made national news. The customer was interviewed and says that
she would like to see more training, and I don't
know what you could possibly do to basically say don't
do that.
Speaker 1 (33:21):
See, see this is the problem. More training. This is
this is not This is not more training. What this
means is that we have to bring back the death penalty.
You know, I used to be a guy absolutely in
favor of capital punishment, and actually, over time and through consideration,
I have turned on that and I'm no longer in
(33:45):
just about every case, I am no longer in favor
of capital punishment. U this term me right around jail, jail,
hard labor. We North Korean prison camp look like summer camp.
There there isn't there isn't enough because in every part
(34:10):
of this there is such a failure of decency, rationality,
and humanity that we have to call a time out
and set everybody straight.
Speaker 2 (34:24):
I just don't know what goes through a person's mind
that forget that you could possibly be on camera, just
the idea that even if you're not on camera, you
don't behave this way.
Speaker 1 (34:37):
You just don't behave this way. You don't do this.
Speaker 2 (34:41):
You knock on the door and you apologize, you say, listen,
I'm sorry. One of your wings dropped out onto the concrete.
Speaker 1 (34:47):
I picked it up. It was delicious, Uh, and then
that's the end of it.
Speaker 2 (34:52):
Or do you have a waste paper basket where I
could throw this out. You know what, take a little
off the tip. Instead of ten wings, you've got nine wings.
I apologize. Instead of trying to cover your tracks because
accidents happen, you would much be much more appreciative if
a door dash driver said, listen, I screwed up. I'm sorry,
I dropped a wing instead of this wing gate is
(35:17):
what people are calling it now. This this this total
cover up. I don't think you understand death penalty.
Speaker 1 (35:25):
But he has to go to jail because what he
did was try and poison. Was pick the word another person. Yeah,
he doesn't know what's on the ground. He put it back. Sorry,
that's the crime.
Speaker 2 (35:42):
Here's I will throw this out there because you know
why not. I never blame the victim. Ever, boneless wings
does does that person take a little responsibility for if
if it were a drumstick, maybe it doesn't fall out
of the package. That's all I'm saying. That's not No,
that's not what I'm saying. No, you don't know.
Speaker 1 (36:03):
You tried, and God bless you for they aren't wings,
by the way, they're nuggets. That's true. Boneless wings were
not wings. That is fact. That is fact. Death penalty,
labor camp. Certainly jail. Do you prefer the labor camp
(36:24):
after the death penalty. Yes. The makers mark special proof
one oh one thirty five to forty bucks a bottle.
Absolutely in the liquor cabinet. Dude, you don't need special,
you don't need fancy, you need good. This will do
you do you just fine? And the epikoreo. This battle
born a cigar right here, six by fifty six, a
(36:45):
nice stick. Definitely give it a shot and supportive of
the troops. This is eat rink smoke fi
I think we're kicking off December right, fingers, the whole
holiday season Hanukahs around the corner. Christmas is not too
far after that, then the New Year's I think, I
think we're hitting our December in a beautiful, beautiful way
with a little bit of Maker's Mark s drink smoke.
I'm Tony Katz and that is Fingers mLOY. He is
(00:25):
America's favorite amateur drinker. Find everything wherever it is you
want to get your podcasts. Get the podcast at Eat
drink smoke, eatrinksmokeshow dot com, social media, eat drink smoke.
But not just any maker's mark. Oh no, no, no, no, no,
no no. What do they call this? They call this
special Fingers Maloy, They call this special proof. This is
Maker's Mark one oh one coming in at Do I
(00:48):
have it right? Do I have it right? Did I
give it all away? One hundred and one proof? Look
at that, Fingers Mailloy applauding for anything that is over
one hundred right there. It's fifty point five percent fifty
point five percent alcohol by volume. So this is the
special proof. Now, makers Mark, I think is a standard.
(01:09):
I think Maker's Mark is a standard in every liquor cabinet.
We're talking about a basic, easy understandable bourbon right here.
That does not mean you don't have it. Oh no,
it's not cool enough, it's not hip enough, it doesn't
have enough of this. Stop being silly and get into
some of these basics. Remember we've been doing this show
(01:31):
now for six years. Fingers woayt I had. I did
not bring this up with you. I have a whole
no que cards. If you're talking about a basic bourbon
over the six years we've done that, you must have
in your liquor cabinet, a basic.
Speaker 2 (01:42):
Bourbon, uh, no frills anything else. What is that bourbon? Well,
it's either Old Granddad one fourteen. It's Old Granddad one fourteen.
That's exactly where I was. What was the other one?
I would put Maker's Mark in that category.
Speaker 1 (01:55):
There are so many good bourbons at these lower price points.
One of the bourbons we did a few years fact
that still people talk to me about Johnny Drum. Johnny
Drum was stupendous. It's terrific. You're gonna love it. Maker's
Mark is one of those. It's it's fine, it's good
in the cabinet for sure. This coming in a one
hundred and one proof. We got the poor worst lines
(02:19):
right here. Go ahead. You mentioned the holidays. I did.
Speaker 2 (02:22):
There's something about the red wax on top of the
Maker's Mark bottle that just screams to me, Christmas. Is
it the red wax? That's how I topped my tree.
Oh you dep in red wax and bourbon. You you
are great Christmas. So this is the Maker's Mark one
on one.
Speaker 1 (02:42):
First of all, that color is so near the classic
there right, it's it's a little darker, it's a little
more in that orange, not so much in the reds there, beautiful,
beautiful look. Not much viscosity on this, not really sticking
to the glass there. It is that is just that
(03:03):
is just pleasant for all the things where we're picking
out these notes and picking out these flavors. And don't
get me wrong, I love it. I love the artistic
expression of bourbon. It's why I love this so much.
It isn't the drinking. I'm not a bourbon drunk. I'm
not a bourbon drinker. I'm a siper. I've always has
been same things with Rye and everything else. It's the
art that moves me every single time. What it is
(03:25):
this industry does. I am in awe of these people
and very often their palettes. But that nose, fingers, yeah, yeah, you.
Speaker 2 (03:33):
Get the caramel, you get some oak. I've seen other
people talk about there's a nice little bit of fruit
on there.
Speaker 1 (03:39):
There is. I can see that.
Speaker 2 (03:42):
One hundred and one proof to me, Tony, no ethanol,
alcohol at all on the nose.
Speaker 1 (03:47):
If you know, I have my nose a little different
than yours. If I go in, if I go in deep,
I can catch it right, really catch that ethanol for sure.
But that kind of tinge of citrus, that little bit
of sugary undertone, that that basic caramel there. It's just
a nice, nice, nice expression for sure. On the maker's
(04:09):
mark one on one what they call the special proof.
But fingers, malloy, enough of the sniffany sniffs. You ready
for this, Tony? I haven't ready for this all day.
He is doing what is known as the Kentucky chew
ladies and gentlemen, taking a sip, moving it around the palate,
really trying to get a feel for the bourbon. I'm
a believer in the two SIPs methodology. The first sip
to set the taste buds, the second sip to really
(04:30):
get an idea of where those flavors are and fingers
Horatio Maloy.
Speaker 2 (04:36):
It's nice. There's nothing wrong with nice. It's great for
the holidays. It's got a little bit of spice to it.
That caramel is there, there's oak. You know, you could
talk me into fruit, but it's it's I don't know
what you you said, citrus. I'll buy that on the nose,
(04:57):
not so much on the palate. It's it's hard to
describe what that is, but it's good. Uh, And it's
it's it's just you would never guess.
Speaker 1 (05:09):
That's one hundred and one proof. I'm going in. I'm
going down here. It is. He's a Maker's Mark, special Proof,
one on one.
Speaker 2 (05:15):
He's going in ladies and gentlemen, and he's doing what
we like to call the saganaw swish, the Memphis munch,
the chat mule.
Speaker 1 (05:24):
It was actually a little hotter than I thought it
would be. Yeah, oh yeah, it is in a bad way,
in a surprising way. Okay, Oh that is fruity, isn't it.
Speaker 2 (05:33):
But what would you say that is? It's not like
a juicy fruit.
Speaker 1 (05:39):
Melon. Yeah, that's what that This is gonna sound so stupid.
There is a little bit of like a tangerine candle
up thing happening. Okay, I'll buy that. That's where I'm
at home.
Speaker 2 (05:51):
I'm going back in because I was struggling to I
was like, Okay, there's a fruit there, but it's not.
Speaker 1 (05:56):
It's not orchard, you know, it's yeah, no, it's it
is a citrusy kind of thing happening. The caramel is
not really I wish it was a little bit more there.
There's a cinnamon heat that's really on the tongue. There's
nothing hold on, wait wait a little to the left
(06:18):
and no, there's no heat whatsoever that it doesn't really exist.
But yeah, that's a lot of that's a lot of
melon on the tongue. That's exactly what it is. And
a finish that's what is that? What is the finish there?
Speaker 2 (06:36):
That's a good question, you know how sometimes we'll drink
something and the finish really hits you. This isn't that,
but does have a little bit of like a wine finish.
It's subdued, like like like the tannin kind of feel
on wine and wine is not my expertise at all.
My Palt's much better for bourbon and far superior when
(06:57):
it comes to cigars.
Speaker 1 (07:00):
Oh that's pleasant, that's just nice. You forget sometimes you forget.
It's like, you know what, that'll work. You don't have
to think, you don't have to overdo. But definitely I'm me,
I like more open, I like that caramel. But this
is a nice presentation for sure. Actually the finish gets
(07:21):
now a touch dry. Now that's interesting too.
Speaker 2 (07:24):
They may not have the one hundred and one proof,
but you know, when you go to a restaurant and
you want maybe an after dinner bourbon, there's a good
possibility they'll have Makers Mark.
Speaker 1 (07:37):
Yeah, a really good possibility. Fingers molloy, the make Go's
Mark Special proof one on one. Is this in your
liquor cabin I don't remember you pick this up, but
I've got an MSRP on this at about forty one
forty two dollars.
Speaker 2 (07:50):
I think I spent thirty five of on it, thirty
five all day.
Speaker 1 (07:54):
There's no question. It just goes in the liquor cabinet
and easy. And you want to use it for an
old fashion which would be kind of interesting because it's melon,
and then you're adding the you know, the cherry there
would be interesting that modeling, and you're adding some of
the citrus fruit, but the the the thirty five dollars. Yes,
(08:15):
it's just a it's just a guaranteed, no question gonna work.
Glad you have it. Yes, people want to get all
special and think that they got to find the most
esoteric and odd thing. No classics work, maker's mark works,
really really does. This is in your liquor cabinet. Absolutely,
(08:38):
and it is, by the way, in the liquor cabinet.
We are now in the place where we can't trust
anything anymore. And I gotta tell you it's annoying. And
we've discussed this before, but I'll bring it up again.
Have you ever seen this many recalls in your entire life?
(08:58):
Fingers Maloy, I don't recall. Well, look what he did,
look at him. We didn't even rehearse that or nothing.
And it shows Ze Drink Smoke. That was funny on
Tony Katz. That's fingers. Will I find it all at
Eat Drinks Smoke Show dot com. Our books Let's Go Bourbon,
Let's Go Barbecue, Let's Go Bbq. They're available at Amazon
dot com. Great Christmas Gifts, Great Honukah gifts. Get them now,
(09:20):
let's go bourbon and let's go barbecue. Totally safe.
Speaker 2 (09:24):
By the way, no possibility of those two books being recalled.
Speaker 1 (09:27):
Absolutely not. One point five million bags of shredded cheese
sold at Ald, Walmart and Target have been recalled. There
was my weekend. First of all, I want to say
for the record, that is a tremendous amount of cheese.
(09:48):
So the USDA issuing this urgent update about a mass recall.
The Great Lakes Cheese Company of Hirom, Ohio issued a
voluntary recall back on October third over possible contemn nation
of metal fragments. What this happens a lot. December first
(10:10):
comes and the FDA reclassifies the recall risk to Class one,
so it may cause temporary or medically reversible adverse health consequences. Oh,
that's just not the kind of word to you. Anytime
you hear health consequences, you know you don't want this.
Five different varieties sold under dozens of brand names, Target, Walmart, Aldi,
(10:34):
US and Puerto Rico. And we got to post this
over at the Drink Smoke Show dot com. Borden, Brookshire,
Cachet Valley, Chestnut Hill. It's all the same cheese, Coburn Farms, Food,
Lion Food, Club Good and Gathered. I think that's the
target brand right there, Great Lakes Cheese, Happy Farms AGB,
(10:59):
which is a suit supermarket. It goes on and not Lucerne.
Is there Public Shredded low moisture part skim Matzarell Shooks,
which is a Midwest supermarket, Sprouts Stater Brothers. I haven't
heard State of Brothers in a while, and that's just
one of them. There seems to be a recall now.
(11:21):
Sometimes the recall is stupid. It's like when Costco has
to recall butter because for some reason the label doesn't
say contains milk, and you realize, oh, civilization is over.
It's done. Is it already? Is it already done? I'm
looking at my fletaman von Reeste watch and my fletaman
von Ree's time, and that time says society's done right here,
(11:42):
Von reesed ri E s t e von Rees dot com.
Use my last name, Kats and get your discount. No
milk in there, No, no nothing but good old fashioned
time piece. It's gonna last throughout the generations. That was
such a shameless plug. I feel good about it von
rees dot com, but it's it's it's everywhere, And so
the question is are we better at detecting these things
(12:06):
or are we worse at the manufacturing of these things? Both?
Speaker 2 (12:10):
As you know, Tony, I like to say it all
the time, Live leftlove that hope floats and everyone is
terrible at their job.
Speaker 1 (12:20):
But who's responsible for something like this? This isn't the
machinery and just using it too long and eventually things
grind off into the provolone.
Speaker 2 (12:33):
There has to be some sort of at the end
of the line, some sort of quality control, like a
metal detector. I guess it's come to that.
Speaker 1 (12:42):
You run it under a magnet and if the cheese
floats up, then you know we got metal in this
one right here. This is.
Speaker 2 (12:52):
It's disheartening because, like you said, it feels like we
are getting these notices of food recalls. Every week there's
a new one, and they aren't small. It seems like
they're always huge recalls. And the question needs to be asked,
Like you said, is it that we're getting better at this?
Is it that information is getting out there and people
(13:12):
are paying more attention to this, and then they're confronted
because it's on these announcements are made and the next
thing you know, it's on social media all over the place,
where before you just have to read it in a
newspaper or you're here on the radio on TV. Or
is it the fact that we're having more of these
because you know, every company is trying to cut costs,
(13:33):
trying to figure out ways to not spend as much
money making the product because things are getting more expensive
that maybe some quality control, some people are getting cut
out of that department, and we're seeing more and more
of these recallss. We could sit here and speculate till
the cows come home and make cheese. Having said that,
though this is depressing, you can't even trust cheese anymore,
(13:56):
Tony Cheese.
Speaker 1 (13:58):
There was a milk recall in the Midwest last week.
I believe it was. It is there's there's this there's
a concern that I have about what it is that
we're seeing. You know, there's a it's a story about Boeing, right,
and how they're supposed to be this certain material they use,
(14:21):
this liquid they use when they're seating the doors on
an airplane, and they didn't have that that special liquid,
so they used dog dish soup. That's no, no, no,
it's not what you do. And then of course things
like doors falling off mid flight, et cetera. So you
(14:42):
can argue that everyone's terrible at their job. But I
think the greater, the greater question is what made them terrible?
Things peaked and then fell, and I think that's the
way people feel that it fell, that the that the
idea of of of valve you and the idea of
standards has fallen. Now that isn't true all over the place.
(15:04):
There's still tremendous growth, for example in the United States,
and there's there's creation, and it happens in medical and
it happens, for example, what the consane investment in AI.
No matter where you are with artificial intelligence, but there's
this real feeling that it's like quickserve outside of Chick
fil A. Do you ever feel like you're getting service?
And when you do, aren't you amazed? Aren't you just
(15:25):
so shocked? Well, thank you, my gosh, you didn't spit
my drink. You actually looked me in the eye. You
knew how to make change. It's a maybe America is
saved right here, but it is this feeling of the
best moment peaked, and we talk often about generations and where.
(15:49):
For example, we spoke about housing the other day and
the lack of affordable housing, and I made the argument
that affordable housing if you if you are a first
time home buyer and you've decided you need thirty five
hundred square feet and granite countertops, you're the problem. And
you said, and I've been thinking about it, that the
(16:09):
problem is is that the home builder is not incentivized
to build the one hundred and eighty two thousand, two
hundred and seventeen thousand dollars house. They're incentivized to build
the five six, seven hundred thousand dollars house. There are
no new homes to buy. And then there's a whole
other conversation, but culturally about that. But it's it's to
the idea of the things that the natural progression of
(16:30):
things isn't progressing. Now, maybe that's a growing pain of
a society, Maybe that's what it is. But certainly the
growing pain that we're in stinks because the decline part
just food safety, the decline part is frightening and disappointing.
Speaker 2 (16:50):
I would love to know, you know, how the metal
got into the cheese. Was it the shredding process? Have
something before that? Do you buy shreaded cheese or do
you always buy the block and shread it yourself?
Speaker 1 (17:00):
No, I bought shredded cheese, right. It depends on what
it's for sure.
Speaker 2 (17:02):
Isn't there some kind of like anti caking compound that
they put in the shredded cheese that's not supposed to
be good for you?
Speaker 1 (17:09):
Isn't it that what's going on? I swear to you
right now, Fingers, so help me God. If you ruin
shredded cheese for me, this will be your last show.
What do I know? Just a cave man. I'm take
food advice from you. Eat, drink smoking? Is is your cigar
(17:31):
bourbon food extravaganza. I'm Tony Katz. That is Fingers molloy.
We are smoking the battle Born. This is from Ernesto
Perez Carreo or ep Coreo. This is their ode to
the military. Was done in conjunction with one of their
employees who spent twenty years in the US military. Six
(17:52):
by fifty six Cigar Connecticut Broad Relief. That double binder
with the Mexican sign andreas nice stick, easy easy smoke,
not the prettiest cigar, but a nice, easy smoke. But
they said, everyone says, oh, it's a full bodied cigar.
No it is not. That is a medium with a
little bit of a kick, and that's fine. It is
(18:15):
what it is. It doesn't play in too many notes.
It smokes very well. It smokes very nice. I'm not
down for it for twenty three bucks, but I will
say this your job. I mean, we've been taking our
time with the show today. You are just about done. Yeah,
it's been a good cigar, man, it has. It's been
really solid.
Speaker 2 (18:36):
You know that that it's tobacco, that tobacco forward, very
rich tobacco. It is not as spicy as I thought
it was going to be. Getting a little bit of chocolate,
some wood throughout the smoke. It has been, you know,
very low maintenance. Really haven't had to touch it up
at first. The draw was a little tight, but that
(18:58):
went away very quickly, Very very happy with it. Okay,
the price, we've already touched on it. Twenty three dollars
a stick, so it's a little higher than I would
like for this. But when you factor in that, you know,
some of it is going to a good cause, then
it's like okay, I.
Speaker 1 (19:13):
Believe it like called Fisherhouse Foundation, and both fingers and
I felt that the cigar was dry when we touched it.
Was something wrong with my humid or what have you.
The instinct might be, well, I gotta I gotta kind
of break it up a little bit and loosen it
up a little bit. You don't know what you need
to do until you're smoking it. Don't prejudge it. Light it, huff,
see how it goes. It has been a very good draw.
(19:37):
It has been easy to work with this ep creo.
The battle Born also knows the battle Born warriors. They
refer to this size as the warrior size. So battle
Born Warriors check that out for yourself. And we're drinking
the Maker's Mark special Proof one on one, one hundred
and one proof. And I've got a cube right here.
It's been melting. We're gonna move mine to it. A
(19:58):
little bit of melon there was on the on the
on the pallet, Uh oh right, I just poured it
into the one thing. Let's put the cube in that.
I had a little thing for my cube right there, nice,
nice easy bourbon, not too much caramel, not too much oak,
but a basic thirty five forty bucks before the bottle.
(20:18):
You added a little bit of water. Tors Uh, No,
you didn't know. I forgot to get your water. That's okay,
that's all right. I'm just gonna bring it to a cube.
There he goes. He's going in, ladies and gentlemen, he
is doing these. I gonna swish on the cue. Now,
I said, there was a little bit more heat on
this than I thought. The heat is down, and the
cube gave it a little bit of syrupy. So water
(20:42):
brings down the proof. It's the only thing that can
bring down the proof. And then water will change the complexion.
Some flavors more pronounced, some flavors will be more diminished.
It added a little bit of syrupiness to this. That's
pretty groovy. That's pretty groovy. It also added a little
you get a little more let's say, there's a little
(21:03):
more oak going on. That's I can work with that, okay.
And as I as I stated, you know, it's just
sometimes you need a basic you should not shy away from.
Oh it's maker's mark. Oh I would. That's for amateurs.
That's where beginner screw that. It's very very good juice.
So I'm gonna go in again. You're going in again,
(21:25):
Joe my day. He just finished it. He just finished it.
You know.
Speaker 2 (21:33):
When you take the whole shot like that, Yeah, you
notice there's a lot more oak and not much else.
Speaker 1 (21:40):
Well, and you just throw it back.
Speaker 2 (21:42):
Man, I have not seen you do that in a while.
Has it been a day, It's been a year, It's
been a year. I'm really looking forward to New Year's Eve,
New Year's Day, bringing in a new year, twenty twenty six.
With each drink smoke Nation, I think we're gonna have
a lot of exciting things coming up in the new year.
(22:03):
And it's a time to rejuvenate, time to make resolutions
and and and not follow through on them. It's it's
very exciting.
Speaker 1 (22:12):
Are you just desperately clinging onto something? So there's still hope? Tony?
Speaker 2 (22:18):
I resent that people who know me call me fingers
glass half full malloy, that's.
Speaker 1 (22:25):
What they call you, Yes, that's what they call you. Yeah, Johnny,
good news. What's in your glass right now? It's it's
it's fully empty.
Speaker 2 (22:32):
Yeah right, oh wow, well you just you just dropped
a three megaton truth bomb there.
Speaker 1 (22:38):
That's what you did. The Maker's Mark Special proof one
on one, definitely in the in the liquor cabinet and
this the battle Born from ep Korea. That price is
hard for this cigar. That price is twenty three dollars
is difficult. It does go to a good cause. Portion
of proceeds go to Fisher House Foundation. So does that
to get the heart strings? Three dollars is a bit high?
(22:59):
But that does? Man, I mean this, I could see
this moving people and working for people to try. Sure, sure,
I appreciate the effort here. They've been doing some really
really good stuff. The Encore, I think is a great smoke.
Many we were in Vegas last we had the Pledge
and the Allegiance, two different cigars that they do. I
(23:20):
liked the Pledge. I was not a fan of the Allegiance,
if I remember correctly.
Speaker 2 (23:23):
But the Encore, Oh, Daddy, Like I'm always amazed because
people ask me all the time about, you know, the
show behind the scenes stuff, Like I always freely admit
that I'm a cigar fan. But you have a real
passion for cigars. The fact that you can remember that stuff.
It's been almost two years since we were at we
(23:46):
were at the Four Queens, yes exactly, and that's where
you had that cigar. Yes, you remember that.
Speaker 1 (23:51):
I remember that. I was. I was sufficiently disappointed in
the allegiance. And I'm like, I don't know why, because
I had the one that's called the Pledge. I'm like
the this was very very good, and then I had
the encoret. I actually have some more excellent, excellent, excellent smoke,
and so it's possible that I just it was me.
(24:12):
And that's why we always discuss when you're smoking a cigar,
you gotta smoke it again. You don't know what, you
don't know. A million things could be wrong. First, the
cigar itself could have a problem. These are hand rolled products.
Something could be off. It could be you. What did
you eat, what did you drink? The weather, the mood,
(24:33):
how tired are you? What else is going on with you?
Were you coming down with the cold? Are you getting
off of colder? Were you not even aware something was
happening where you had? Did you have an imbalance? Everything
is possible. So that's why you got to go back
and you got to do it again. You can't have
one to be like, I'm never touching that again. This
is not tequila. When you were in college, This is
(24:54):
the art is worth giving it your time. It really
and truly is so. Yeah, yes, I do remember, you
remember things like you you have. I remember the steak
at the Four Queens. Ah. Yes, you go, sellar, you
go sellar. Now we have had we have had good steaks.
We've had steaks in Des Moines together, which I think
(25:14):
is I mean, no offense to to the Peter Lugers
crowd or the late great Sammi Romanian Steakhouse in New York,
which was one of the most insane places I've ever
eaten ever. Adawan Chop House des Moines, Iowa might be
the best steakhouse in America. And it's been a lot
(25:36):
of years, but Fingers and I did the Iowa Caucuses there.
We went in winter. We drove out from Indianapolis and
we stayed in in Des Moines and went and followed
these politicos and we're reporting back on it and went
to eat at adah One Chop House and it's like
the whole staff from Fox is over there, and everybody
(25:57):
from NBC has ever broke CAUs over there. This was
twenty This was like a decade ago, twenty sixteen. Yeah,
so it was just just cuckoo crazy stuff. Yeah, it
was a decade ago, and then and then you sit
down to what really this? It was probably it's probably
the best day cause I've ever been to. It's crazy.
Speaker 2 (26:16):
I had a slab of prime rip had to have
been eighty four ounces. It was just the size of
my torso, and I didn't want to order it. Tony
made me. He said, listen, you gotta do this. There's
no way I'm going to eat this, not in a millionaires.
And there's a picture of me looking at this huge
piece of meat and you could see the expression on
(26:39):
my face basically how I get myself?
Speaker 1 (26:41):
He looks at a young Sally Field. Sally Field.
Speaker 2 (26:45):
So for those of you keeping score at home, we've
done Jack, Benny and a Sally Field reference today.
Speaker 1 (26:51):
I didn't bring it up from the Gidget days. I
just said sally Field. Now, Gidget's a good reference is
gidgets world class? Oh eight on one chop house? Where's
your favorite steakhouse? We'll go pay a visit. Which reminds me.
You need to talk about Memphis fingers maloy. Two words
(27:13):
for you. Road trip where we're going to Memphis. Outstanding drink, smoke,
I'm Tony Katz. That is Fingers Maloy find everything at
Eat Drink Smoke. That's where you get the podcast at
E Drink Smoke show dot com. I'm on the social media,
is on the Twitter ex at Tony Katz and I
was discussing something that was happening here in our beloved Indiana,
(27:35):
something political, and and this guy was commenting. I commented back,
and I noticed he had an interesting link in his
in his bio. I click the link and it goes to, uh,
this company he owns and his name is Barry at
at a out of Memphis where you can listen on
k W A M. And I guess it's it's it's
(27:58):
this company he has and it's kind of like holding
company for all these different things that he does. And
what is one of the things he does, King Jerry
Lawler's Memphis Barbecue Company. We're talking about the wrestler, Jerry Lawler,
King Jerry Lawler's Barbecue. Fingers pack the car. I'm excited.
(28:22):
We're taking a road trip to Memphis and we're gonna
have ourselves some serious ribs. Now, don't tell my Rabbi
because it ain't ain't nothing beef there are gonna be
no beef ribs in Memphis. But we haven't been yet,
we haven't done that. This is going to happen, Barry,
if you're listening, someone tell Barry over there at Lawler's
(28:45):
rib Shack Imporium. That's not the name of it. It's
King Jerry Lawler's Memphis Barbecue Company. And and we're coming.
Speaker 2 (28:55):
Would you say that they put the barbecue competition in
Memphis and a sleeperhole?
Speaker 1 (29:01):
Interesting? Interesting? I think that if you have a slab
of King Jerry Lawler's Memphis Ribs, you can take the turnbuckle,
no problem.
Speaker 2 (29:11):
I'm very I'm a big Jerry Lawler fan. Are you
really all back of the old Memphis days when he
teamed up with Andy Kaufman and they did that whole
run where Andy Kaufman was wrestling.
Speaker 1 (29:23):
Sure, and then and then the David Letterman most dangerous
moment in television is Jerry Lawler slapping Andy Kaufman allegedly
on that show.
Speaker 2 (29:34):
And neither one of them would well, Andy Kaufin said,
Jerry Lawler dead, Oh gosh, no, no, he's the last
alive good Man.
Speaker 1 (29:41):
Good Man. So we're road tripping to Memphis, right that's
where we're gonna get the pork. When it comes to beef,
we go to Defiance Beef, Defiancebeef dot com right here
out of Indiana, from the farm directly to you. Twenty
one day age, the ribbis, the strips. I pulled out
some strips to make this week, the tenderloins, all of it.
(30:02):
You ordered the quarter cow, they have cow, the whole cow.
It comes to you, cut to your specifications. It's so good,
it is so incredibly good. The flavor is just there,
that beef flavor. Those things you can't get from the store.
The cut you can't get from the store. The freshness
can't get from the store. They age at twenty one days.
Then the phone call comes, Okay, how do you want
to cut? Do you want this? Do you want that? Flank? Stakes?
(30:24):
All this, and then it comes to you individually frozen.
It's done perfectly in dry ice boom right into the
chest freezer and the rest is history. If you go
right now to Defiance Beef dot Com and use promo
code Eat Drink Smoke, you get one hundred and fifty
dollars off your order. Go to Defiance Beef d E
F I A N ce defines beef dot com use
(30:45):
promo code eat drink smoke, get one hundred and fifty
dollars off your order from Indiana to you defiance beef
dot com.
Speaker 2 (30:53):
That's another road trip we have to make. Oh gosh, yes,
all right now it's cold.
Speaker 1 (30:57):
Oh, it'd be warmer in Memphis. That's true, we're going.
Speaker 2 (31:01):
I'm all in. I've never been to Memphis. I've never
been to Memphis.
Speaker 1 (31:05):
Are we gonna go to Graceland too? Well, we're there.
The ribs there not as good. You don't know that. Well,
what can be what can be better than King Jerry
Lawler Barry were coming? You thought I was kidding. I don't.
I don't care about much. Uh you had a story
fingers lor. But I'm always amazed.
Speaker 2 (31:29):
At people's behavior, especially completely oblivious to the fact that
there may be a camera on them.
Speaker 1 (31:36):
There's always a camera on you.
Speaker 2 (31:38):
Everywhere, especially when you're on someone's front porch.
Speaker 1 (31:41):
And if it's not a camera made by man, it's
the camera of the Lord. Oh wow, take that tear
tear sleeping. Take that tear sleeping. He says, it's a
great turn of phrase, that it looked great on a
(32:02):
bumper sticker.
Speaker 2 (32:03):
The New York Post has the story Tony, a door
dash driver dropped a chicken wing on the concrete, put
it back in the box, licks his fingers engross caught
on camera scene stop.
Speaker 1 (32:17):
I have a question, how did the chicken wing drop?
Speaker 2 (32:21):
So he was pulling it out of you know, they've
got that door dash sleeve, that little canvas thing with
a little pouch that they make sure that your food
stays warm. And so he was pulling all of the
food out and a boneless wing fell out of the
box of boneless wings. He decided a quick thinker to
(32:44):
pick the chicken wing up, put it back in the
box with the untainted wings, licked his fingers and then
tried to stamp the sauce stain, just kind of rubbed
it into the concrete and then walked away. Well, unfortunately
for this door dass driver in Florida, he was caught
(33:05):
doing this on a ring camera and now it has
made national news. The customer was interviewed and says that
she would like to see more training, and I don't
know what you could possibly do to basically say don't
do that.
Speaker 1 (33:21):
See, see this is the problem. More training. This is
this is not This is not more training. What this
means is that we have to bring back the death penalty.
You know, I used to be a guy absolutely in
favor of capital punishment, and actually, over time and through consideration,
I have turned on that and I'm no longer in
(33:45):
just about every case, I am no longer in favor
of capital punishment. U this term me right around jail, jail,
hard labor. We North Korean prison camp look like summer camp.
There there isn't there isn't enough because in every part
(34:10):
of this there is such a failure of decency, rationality,
and humanity that we have to call a time out
and set everybody straight.
Speaker 2 (34:24):
I just don't know what goes through a person's mind
that forget that you could possibly be on camera, just
the idea that even if you're not on camera, you
don't behave this way.
Speaker 1 (34:37):
You just don't behave this way. You don't do this.
Speaker 2 (34:41):
You knock on the door and you apologize, you say, listen,
I'm sorry. One of your wings dropped out onto the concrete.
Speaker 1 (34:47):
I picked it up. It was delicious, Uh, and then
that's the end of it.
Speaker 2 (34:52):
Or do you have a waste paper basket where I
could throw this out. You know what, take a little
off the tip. Instead of ten wings, you've got nine wings.
I apologize. Instead of trying to cover your tracks because
accidents happen, you would much be much more appreciative if
a door dash driver said, listen, I screwed up. I'm sorry,
I dropped a wing instead of this wing gate is
(35:17):
what people are calling it now. This this this total
cover up. I don't think you understand death penalty.
Speaker 1 (35:25):
But he has to go to jail because what he
did was try and poison. Was pick the word another person. Yeah,
he doesn't know what's on the ground. He put it back. Sorry,
that's the crime.
Speaker 2 (35:42):
Here's I will throw this out there because you know
why not. I never blame the victim. Ever, boneless wings
does does that person take a little responsibility for if
if it were a drumstick, maybe it doesn't fall out
of the package. That's all I'm saying. That's not No,
that's not what I'm saying. No, you don't know.
Speaker 1 (36:03):
You tried, and God bless you for they aren't wings,
by the way, they're nuggets. That's true. Boneless wings were
not wings. That is fact. That is fact. Death penalty,
labor camp. Certainly jail. Do you prefer the labor camp
(36:24):
after the death penalty. Yes. The makers mark special proof
one oh one thirty five to forty bucks a bottle.
Absolutely in the liquor cabinet. Dude, you don't need special,
you don't need fancy, you need good. This will do
you do you just fine? And the epikoreo. This battle
born a cigar right here, six by fifty six, a
(36:45):
nice stick. Definitely give it a shot and supportive of
the troops. This is eat rink smoke fi
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