Tomahawk Steaks!

Tony Katz and Fingers Malloy review some peculiar cigars and whiskey in this week's episode. They try the oddly-named Blue Cheese cigar from AJ Fernandez, which has an unusual 'smoky' flavor. The Smoke Wagon Bottled-in-Bond Straight Rye Whiskey also surprises with an intense rye spice. Listen in for Tony and Fingers' entertaining reactions and discussions around these unique products.

Key takeaways:
- The Blue Cheese cigar has a peculiar smoky flavor that's not for everyone
- The Smoke Wagon Rye brings intense spice that really burns
- Tony and Fingers have fun reactions to these unique products

Other topics include:

Tony makes a tomahawk steak! ‘SNL’ announces cast additions, including ‘Please Don’t Destroy’ standout and TikTokers. There are seven weird ways your body tells you that you are consuming too much sugar. There may be a new foldable iPhone hitting the market and you'll never guess who may perform at the 'Big Game's" Halftime Show.

Hear Tony and Fingers' full review of these interesting cigars and whiskey - listen to the full episode now!

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Episode Transcript

Speaker 1 (00:03):
Blue Cheese, which I admit to you is the weirdest
name for a cigar in the world.

Speaker 2 (00:10):
It is a holy unappetizing name.

Speaker 1 (00:13):
But this is what provide a cigar club and they're LCA,
They're Limited Cigar Association. This is what they named it
with one hundred dollars bill label right there.

Speaker 2 (00:23):
Te Drink Smoke.

Speaker 1 (00:24):
I'm Tony Katz and that is America's favorite amateur drinker,
Fingers Meloy. I find everything we do at Eat Drinks
Smoke show dot com. That is the name of this cigar.
This cigar is the Blue Cheese. It is a six
by fifty two, which means it's six inches long. Always
makes Fingers boy laugh. And fifty two that is the
ring gauge, the diameter of the cigar, or how thick
it is around again with the laughter, I sixty four

(00:47):
ring gauge would be a full one inch around. This
is really the height of the size that I like
for the ring gauge. And I'll tell you what Fingers feels. Sturdy,
feels fine. I could almost use a little more weight
to it, but good in the hand, exactly what I
would expect from a toro.

Speaker 2 (01:05):
Yeah.

Speaker 3 (01:05):
Absolutely, I find that the hand feel is darn near perfect.
I do like the band. It is very unique. I
wasn't expecting you to hand me a cigar today that
I had a band that looks like one hundred dollars
bill but it's miniature.

Speaker 2 (01:21):
Look if you are a very very tiny person, this
would be just right. So I can't use this in
the casino. Can't use this in the casino nor the
gas station. Drat. You can try it on your kids,
see what, see what happens?

Speaker 3 (01:39):
Well, I don't usually recommend handing my children.

Speaker 2 (01:44):
Not listen, they'll think.

Speaker 1 (01:48):
It's money and they'll do chores and then you can
sit easy while you smoke that cigar.

Speaker 2 (01:52):
It'd be like sucker, sucker. Yeah. Okay, So this is by.

Speaker 1 (02:00):
AJ Fernandez, and I like what AJ Fernandez does, so
they're the ones who are wrapping this one in this
h six by fifty two. This is if I've got
it right, because I've seen it written.

Speaker 2 (02:14):
A couple of ways.

Speaker 1 (02:15):
Now, this is a Habano rapper nic a Roguin and
the binder in the filler. Now it might be different
depending on on the potola. It doesn't really make sense
to me, but this is the way I've got it,
and this is what I'm going with. And I'm telling
you there is there's a a little bit of spice
that comes off the cigars. We've just lit this up.

(02:38):
There is a I don't know what that is. That's nutty.
There's a wood, there's a.

Speaker 2 (02:47):
This is gonna sound so dumb. There's a smokiness.

Speaker 1 (02:51):
I can't say I've ever described a cigar like that,
but that's where I get.

Speaker 2 (02:55):
I get from this right off the bat. For me,
Thousand Island.

Speaker 1 (03:00):
It's because it's because it's named blue Cheese. Everybody see
what I did there, Blue Cheese.

Speaker 2 (03:04):
So he said Thousand Islands.

Speaker 3 (03:05):
No, I was gonna say, there's a nice bit of
spice on it. And then also I get the nuttiness
as well.

Speaker 2 (03:12):
But is it a heat? Is it a heat? Spice? Right?

Speaker 1 (03:16):
It is completely through the throat, yeah, which is kind
of that. Not in the cheek, not in the tongue,
totally through the throat. So that's why I said smoky.

Speaker 2 (03:24):
Okay. But I mean, if you disagree, you could say so,
but you can say I know.

Speaker 3 (03:29):
The thing for me is that spice it really really
lingers on the roof of your mouth and does not
go away.

Speaker 2 (03:36):
It is staying with me.

Speaker 3 (03:38):
Whether it's I I see what you're saying, where it
goes in the throat. I don't know if I would
call it smokiness. Maybe Russian.

Speaker 2 (03:49):
Nice? Nice? Russian is Thousand Island, by the way, is
it really? Yeah? There's slight variations, huh.

Speaker 1 (03:56):
Slight variations from the people at Elsie provide a cigar
club made by A J.

Speaker 2 (04:02):
Fernandez.

Speaker 1 (04:02):
This is the Blue Cheese has a lot to say,
the AJ Fernandez Blue Cheese. But we can agree. We
can agree this is an absolutely horrific name. Wow for
it's a terrible name for a cigar. What did I say?

Speaker 2 (04:19):
What did I say? That was so shocking? It's just
not a good name for us.

Speaker 3 (04:24):
I think what you said that was most shocking is
Russian dressing in Thousand Island dressing are the same thing because,
according to artificial intelligence, Tony, Russian dressing is spicier and
more complex due to ingredients like horse radish.

Speaker 2 (04:38):
There's no worse radish. It's a lie. It's a lie.
You know what we lied?

Speaker 3 (04:45):
How we love to do lists on this show. At
some point, maybe we should review everything that we have
smoked over these past six years and come up with
the top three dumbest cigar names.

Speaker 2 (05:01):
I love it. The answer is yes.

Speaker 1 (05:03):
Let's get back to the Blue Cheese by AJ Fernandez
This six by fifty two. You want to break this
up into thirds, Grab your notebook? What did you eat today?
What did you drink today? Should I ask what you
ate today?

Speaker 2 (05:12):
Fingers moly?

Speaker 3 (05:13):
Well, I mean it didn't have Russian dressing on it,
but if you really want to know, didn't have any
level of special sauce. No, but it did have an
apple turnover chaser.

Speaker 1 (05:25):
Of course, of course it did. And I hope you
left room because I made tomahawk.

Speaker 3 (05:31):
I really, really, really we need to start discussing what
we're doing on the show before I get here.

Speaker 2 (05:37):
I did make tomahawks.

Speaker 1 (05:38):
What did you eat today? What did you drink today?
All affects your palette. Then take your notebook, take the
cigar and break it up at the third's first, third, second, third,
final third? What are the flavors that you're getting out
of each third? Then when you try that cigar a
month from now, six months from now, for whatever it is,
you do it again, you check your notes, you'll be
able to get your through line an idea of what
your flavors are, what you were really getting out of that?

(05:59):
What's in saying here's that habano wrapper is habano spice
right constantly?

Speaker 2 (06:04):
What we get from that it.

Speaker 1 (06:05):
Isn't the thing. The question before us is do you
get any level of blue cheese. I'm saying smoky. Someone
else could say tangy, but I still don't think it
has that blue cheese zip. That's not the flavor here

(06:27):
as far as I'm concerned. You might disagree.

Speaker 3 (06:30):
No, I don't disagree with you. I just the habano wrapper.
It's what you expect for me, except you know, minus
that smoking as you're talking about, you get a nice
bit of spice. But then also that that nutty and
wood that you were talking about is there as well.
I'm just going to be curious as we move into

(06:51):
more of the first third of the cigar, what's going
to happen.

Speaker 1 (06:55):
Yeah, exactly, because as we're smoking, there's a little bit
of that black pepper that's picking up on the on
the other end, on the on really the back of
the tongue is where that's picking up.

Speaker 2 (07:08):
This is the blue cheese, AJ Fernandez.

Speaker 1 (07:11):
This is the toro fingers with woin, is this in
your humidor for eleven dollars a stick?

Speaker 2 (07:18):
I don't know, but I mean so far the answer
would be yes. I am unsure as well.

Speaker 1 (07:25):
I can appreciate that there's something odter going on here,
and I want to be clear. This is not a
flavored stick. No, that is not what's happening here. This
is not flavored at all. There is a flavor coming
out of it, and I don't know if this is
something I can do on the regular I actually think

(07:46):
this is gonna screw with the tomahawk.

Speaker 3 (07:49):
Hm, that's interesting, tomahawk. How how did you season the tomahawk?

Speaker 2 (07:53):
Well? I seasoned it with love. Oh there, it is.

Speaker 1 (07:55):
Honestly salt and pepper, kosher salt, coarse black pepper.

Speaker 2 (07:58):
That's what I went with.

Speaker 3 (08:00):
If you would have gone with one thousand island dressing.
AI argues that it is sweeter than Russian dressing. It's
creamier and often contains pickle relish. Yeah, you found one
thing with AI.

Speaker 2 (08:13):
Look at you. You're like, I'm part of the new
age kids.

Speaker 3 (08:18):
The whole world of artificial intelligence is right in front
of me in this thirteen inch laptop.

Speaker 2 (08:25):
You haven't gotten that much this week?

Speaker 3 (08:26):
Have you no?

Speaker 1 (08:27):
I have not the blue cheese from aj Fernandez eleven
dollars a stick.

Speaker 2 (08:31):
If you try it, let us know what you think
of it.

Speaker 1 (08:34):
And did you check out the posts over at Instagram
Eat Drink Smoke podcast.

Speaker 2 (08:38):
Because you left something for it if you've been listening
to the podcasts.

Speaker 1 (08:47):
So another day and another bit of news about this
bourbon economy that just isn't going well. And it's not
that Bourbon's going away. Can't say that enough. Bourbon is
not going away, Fingers Broiloyn, thank God. But it is
obvious that things for some people are gonna be rough,
and they're gonna be rough for a few years. It's
Eat Drink Smoke. I'm Tony Katz, that is Fingers Meloi.

(09:08):
Find it all at Eatdrinks Smoke show dot com, follow
us on Twitter, exit Go, Eat Drink Smoke and Instagram
Eat Drink Smoke podcasts. Constellation Brands, which owns Corona and Modello.
Modello has been doing solid. It took over for bud
Light as the number one beer in America after bud
Light had its marketing fiasco. They do High West Bourbon

(09:28):
and they do the Prisoner Wine which has been pretty.

Speaker 2 (09:31):
Popular over the last few years.

Speaker 1 (09:34):
They took to the market, to the stock market, and
they said, yeah, things are not good.

Speaker 2 (09:40):
We're downgrading.

Speaker 1 (09:41):
And I believe the quote I have it here from
the Lexington Herald Leader, macroeconomic headwinds affecting consumer demands. We
go now to our economic correspondent Fingers below for more Fingers.
When they say macroeconomic headwinds affecting consumer demands.

Speaker 2 (09:57):
What does that really mean? It means everything.

Speaker 3 (10:00):
He's getting more expensive and people are struggling to buy stuff.

Speaker 1 (10:04):
Thank you, Fingers. We appreciate that. Hard got fight in
last I should really show up to rehearsal. That's really it.
People are struggling. They don't have the money for this.
And this is where it gets super super insane. So
everybody knows. We do radio in addition to this, right,

(10:24):
I do a morning show in Indianapolis.

Speaker 2 (10:26):
I have a nationally syndicated midday talk show.

Speaker 1 (10:29):
Fingers One Way does a talk show at a Michigan
On the show this week, I had Charles payin from
Fox Business and I grab them once a month, maybe
a little bit more, and kind of dig into some
of these things. And I asked if we take a
look at GDP gross domestic product three point three percent.
That is a country on fire in terms of production.

(10:49):
But manufacturing is down, which makes no sense, and we've
got the tariffs yet somehow retail spending is also up,
and real wages are up point seven percent this past
month and it's approximately five percent for the year. It's
these two things don't align. The costs are going up,

(11:09):
the manufacturing's going down.

Speaker 2 (11:11):
The tires makes things more expensive.

Speaker 1 (11:13):
We've got a bigger GDP than before, and we've we've
got more better wages than before. And I said, what
is your take on this economy goes? What actually is
the economy? It's good for some and it's bad for others.
He actually had a very kind of for him a dour,
almost outlook in that if you're already swimming in cash, dude,

(11:35):
there's cash to swim in if you're not, the moments
aren't there right now in the market in other places,
these these little things being more expensive, and we're talking
about bourbon. What about just insurances? You moved, You're dealing
with this insanity. Holy crap, this ain't great at all.

Speaker 3 (11:53):
I think people were hoping that eventually you would actually
see uh uh prices go down, and we'd have a
deflationary cycle with some of the stuff like the slowing
of inflation.

Speaker 1 (12:07):
I don't want deflationary. That creates a whole other issues.
But I know what you meant.

Speaker 3 (12:11):
You know, when you're talking about insurance rates that have
gone through the roof, if you housing that's gone through
the roof, if people would like to see not only
those prices slow, the growth that actually come down. So
that's what I mean by deflationary and some of the
sectors that you know, we talk about, whether it's housing,

(12:32):
whether it's insurance, but it's clear that that's not going
to happen anytime soon.

Speaker 2 (12:38):
Uh yeah.

Speaker 3 (12:39):
I just moved six miles away from my previous home
and was told that my insurance was going to go
up two hundred dollars a month a month. Insane, absolutely insane,
because you would think that I moved across the country,
different state, it's going to be the same. Something happens
to my car, it's going to be the same mechanics,

(13:00):
is gonna be the same body shops.

Speaker 2 (13:02):
And yet well, well it's a different area.

Speaker 3 (13:03):
It's so uh needless to say, I've gone insurance shopping.

Speaker 2 (13:08):
Uh, yeah, it's it's all crazy.

Speaker 3 (13:10):
So if you're you were struggling to begin with, and
then groceries continue to go up. Uh, and now you're
looking at bourbon prices, you know it can continue to
go up. But the thing also you need to keep
in mind, and we've talked about this previously, younger.

Speaker 2 (13:26):
People aren't drinking. No, they're absolutely not like they used to.

Speaker 1 (13:29):
So they were expecting over their constellation brands sales to
be down two percent.

Speaker 2 (13:35):
They've been down six and they are they expect and
they still.

Speaker 1 (13:40):
Keep this Beer is flat, wine and spirits overall down
twenty twenty crazy percent.

Speaker 2 (13:49):
You're gonna be laying people off. You're gonna be You
want to talk.

Speaker 1 (13:53):
About a weird thing about layoffs. I don't know if
you caught this story about Salesforce. No one's talking about it.
It's layoff, but they're not calling it layoffs. They're referring
to it as as some kind of AI kind of joy.

Speaker 2 (14:08):
And I should be full disclosure. I'm not angry with Salesforce.

Speaker 1 (14:12):
I probably have a fund somewhere I'm invested in that
has Salesforce. I'm not doing an ad for Salesforce. I
just really do like full disclosure. They have said because
of AI, they have laid off four thousand support roles.
Four thousand people don't have their jobs because of AI. Now,

(14:34):
I don't care who you are, and I don't care
where you're from.

Speaker 2 (14:38):
That's a layoff.

Speaker 1 (14:39):
Salesforce laid off four thousand people, but they don't call
it that.

Speaker 2 (14:44):
It hasn't been discussed as that.

Speaker 1 (14:46):
No AI has enabled us love the terminology there.

Speaker 2 (14:51):
To lay off four thousand people four thousand.

Speaker 1 (14:56):
Now, I'm not an anti AI guy, and I am
okay with innovation. And it is very very clear that
some people are going to have to find other work.
And it's very clear that learned to code isn't going
to work now for the next future because.

Speaker 2 (15:12):
AI is going to do a lot of that coding.

Speaker 1 (15:14):
But it's a great example of they didn't move to
AI because it was there. They moved to AI because
how can we lessen our overhead? Ooh, here's four thousand people.

Speaker 2 (15:25):
We don't need anymore.

Speaker 1 (15:27):
Because we've got Ziggy the supercomputer. It's a quantum leap
reference Ziggy the supercomputer.

Speaker 3 (15:32):
In order to get things, these things done, Ziggy doesn't
go on family and medical leaves. Ziggy doesn't call him sick,
Ziggy doesn't come in late, Ziggy doesn't demand to work
from home.

Speaker 2 (15:44):
We're gonna see this. It's like Ziggy's perfect Daddy loves Ziggy. Yeah.

Speaker 3 (15:51):
I mean, this is going to be a really crazy
time for the next ten teen years to see how
the economy transforms into this AI. And then on top
of it, as robotics get more and more sophisticated in
manufacturing and building new plants, things like that, how much

(16:11):
of it is going to be manned by robots as
opposed to human beings. It's going to be fascinating to watch.
And I worry for younger people. Why, well, certain fields,
you know, if you're if you are into computer programming,
if you are in you got an art degree, I

(16:34):
worry if what your job prospects are going to be
like five ten years from No, of course, everybody thinks
at the time that something's going to take over, But
the economy it changes and morphs with the times, and
maybe there are things that we probably don't even think
are possible now that will crop up five ten years

(16:54):
from now, and people will adapt, and.

Speaker 1 (16:56):
People will adapt and they always do, and they always
have to now having to go through the adoption period.

Speaker 2 (17:04):
That's not easy for some people.

Speaker 1 (17:06):
But on the other side, people like, oh, this is
the way it is now and you've recreated it. And yes,
the whole expression of adapter dying, that's very, very real.
We've got much more to get to, including we have
a tomahawk.

Speaker 2 (17:19):
T eat sweet. Yeah, I'm gonna go get that right.
That sounds I'm wonderful. Yes, the tomahawk steak.

Speaker 1 (17:29):
Oh love it don't always make it because if I'm
making a ribbi, I make a ribbi, and this is
a tomahawk rabbi. And basically it's just fun with a bone, deep, thank.

Speaker 2 (17:44):
You, eat, drink, smoke.

Speaker 1 (17:46):
It is your cigar bourbon extravaganza. I'm Tony Katz. That
right there is America's favorite amateur drinker, Fingers Moy and
today it's a foody extravaganza. Got these tomahawks. Wanted to
bring these to you right here. The tomahawk ribbi is
basically it's not how you see it. It's just the
ribbi there that features the bone.

Speaker 2 (18:08):
Right.

Speaker 1 (18:08):
It features the very long ribbone looks like an axe.
It's a ribbi, but usually a very very thick cut
ribbi fingers bloy. So in this we didn't go reverse seer,
which is something you could do with this, and I'd
love to see you play with that as you do this.
I did this with a grill and with an oven.

(18:29):
When people are grilling, they forget their purpose. And so
as we're writing the new book, I've said too much
out Hopefully if we know what we're doing this Christmas,
do we know what we're.

Speaker 2 (18:41):
Doing we're writing a book.

Speaker 1 (18:43):
Yeah, the grill can cook it all the way through,
and you can do a tomawk on the grill all
the way through, no question. But the grill is to
get a specific flavor and for specific purpose that seer
that you can get from a grill to lock a
little bit in but to create a little bit of
that crust that's everything finish in the oven. And that's

(19:07):
exactly the way we did this. We had this. I
had the grill at over seven hundred degrees Weber Genesis
pro pane. It did the job. They're not a sponsor,
by the way, they should be, but they're not. And
I did four minutes a side fingers welly, this is
just simple a kosher salt that I got on sale,
and this is coarse black pepper. I like it better

(19:30):
than fine. I've started using it. I get it at Costco.
And what I have found is that just for these
kinds of things. For my brisket, which I did one
over the weekend, which is a whole burnt end story,
which I will get to, it is to me, it's
a much better flavor. There's something really more popping about that. Okay,
this is my first tomahawk, is it really?

Speaker 2 (19:49):
Yes? It is. Take a plate.

Speaker 1 (19:51):
I'll keep talking about preparation, and I've got it cut.
So when you cut it, you'll see you've got like
what looks like a center of the tomahawk there, and
then you've got what's around it. So there's the cap
and then there's the eye. And honestly, whatever you give
me is fine. And you cut it off the bone,
then you cut the cap, and you slice the eye,
and then you slice the cap separately.

Speaker 2 (20:12):
I believe.

Speaker 1 (20:14):
Is it Tyler Florence? Is that the name of the chef,
that's the way he does it. I thought that that
seems pretty dang accurate to me. So I sear this
on each side four minutes. Then From there, it went
into the oven at three seventy five to cook. I'm
looking for medium, rare, medium, and I'm not interested in

(20:37):
anything higher than that. I originally thought ten minutes, ten
minutes was not enough. This was do do do Do Do, Do,
Do Do do sixteen minutes. Now some people recommend thirty minutes.
I'm sorry. I think you'd end up with a well
done steak and you ruin it. I did sixteen minutes

(20:58):
in the oven at three seventy five, preheated, not getting
up to three seventy five, preheated to three seventy five.

Speaker 2 (21:04):
Then I let it rest for ten minutes. Fingers.

Speaker 1 (21:09):
People are impatient. They want to eat. Yes, I get it.

Speaker 2 (21:13):
We can't. We cannot say it enough. It is impossible.
Let it rest, booboo, let it rest, yeah, can you?
I mean.

Speaker 3 (21:25):
The amount of times I have smoked a brisket and
people want me to hack into it right away, as
soon as you as soon as you pull it off
the smoker. It's like you're you're asking for a disaster.

Speaker 1 (21:37):
It can't It's not that it can't work, it's that
it won't work right. No, it won't work right. When
you think of a brisket. A brisket is like seventy
three percent water. You can start eating. Man, you're starting,
don't worry about I'll talk. Look at the amount of
fat on this. I know it's not beautiful. It is
a ribbi, and it rendered pretty well. He's going in.
He's so happy.

Speaker 2 (21:59):
A brisket's like seven three percent water.

Speaker 1 (22:01):
And so even when you're cooking it, you're still have
a tremendous amount of water in there. This is a muscle,
it's been working. That's why you need low and slow
and everything else.

Speaker 2 (22:08):
Well with the brisket.

Speaker 3 (22:08):
Two chances are you waited sixteen hours or more to
smoke this, with prep and everything. What's another hour and
a half to two hours of letting it rest? And
this is amazing. That bite I had just had a
perfect amount of fat on it. That crust is perfect.

Speaker 1 (22:27):
That the crust is great, which is why the seer
matters so much. As high as you can get your grill,
but I'm telling you if you can't get over five hundred,
and people can disagree with me, if you cannot get
over five hundred, you're not gonna see it, right.

Speaker 2 (22:42):
That's my take.

Speaker 1 (22:43):
Now, some people might say Tony, you really need to
be over at seven hundred or higher in order to
do this. Do you need a seer function on your grill?
Not necessarily. You just need a grill that can handle
the higher temperatures.

Speaker 2 (22:56):
That's it.

Speaker 3 (22:57):
That course salt mixed with that course. It really makes
a difference.

Speaker 2 (23:02):
This.

Speaker 1 (23:03):
You hit a home run here, Yeah, I'm a big fan.
Now some people might say you need fresh crack pepper.
I'm not gonna tell you no. You do it the
way you want to do it. But this is the
way I did this one the presentation.

Speaker 2 (23:19):
Do you have to burp? Do you need a moment?
Are you gonna be all right? Is it because you're
chewing and being on radio?

Speaker 3 (23:27):
That's exactly these mics pick up from time to time.
When I take a little sip of coffee, I can
only imagine when I'm knee deep in a Tomahawk steak,
what's coming across the airwaves right now?

Speaker 2 (23:39):
It's wonderful.

Speaker 3 (23:40):
Absolutely hit a home run, and a lot of people,
like you said, are apprehensive about finishing off in the oven.

Speaker 2 (23:48):
They want to do everything on the grill. So that's
the part two of this. You have it.

Speaker 1 (23:52):
It's your friend you're able to get heat, to get
the proper temp without losing the rest and without worrying
about it on the grill and something burning and over
charring and everything else. If you feel your oven r
on hot, if you're unsure tent the steak. I'm not
talking about a hard wrap with foil, a little peak

(24:13):
to it, loosely wrapped.

Speaker 2 (24:15):
Not a Texas crutch.

Speaker 1 (24:16):
No, not a Texas crutch, which is when you wrap
your brisket in in tinfoil instead of butcher paper to
try and get past the stall.

Speaker 2 (24:25):
But you can do that. I love this and the thing.

Speaker 1 (24:28):
About tomahawk, if you want to do tomahawk, this is
solely a presentation story, it really is. But if I'm
serving it, I'm serving it sliced, right, I'm cutting it
off the bone. Then I'm cutting that cap off. It's
really easy to see with the eye. Then I'm cutting
the eye of the rabbi, and then I'm serving it

(24:49):
all in this sliced way with the bone on there.
If you're serving it with the bone, people have got
to have a lot of room and some really big place.

Speaker 3 (24:56):
Since the question, though, is if you have a tom
Hawk just for yourself, you're not serving it to a group.
It's like, this tomahawk is mine. There are three ways
to eat it. Yeah, One you cut it off the
bone immediately. Two you cut it off the bone and
then you slice it into slices like you said. Or
three you just pick up the tomahawk in your left
hand and just bite right in.

Speaker 1 (25:17):
Everybody will do that once, everybody. It's like it's like
popping the bubble wrap. It's going to happen. Everybody has
to do that once.

Speaker 2 (25:29):
If you're in.

Speaker 1 (25:30):
Philadelphia, you're gonna run up the rocky steps. Well not you, fingers,
but other people they're gonna run up the rocky steps.

Speaker 2 (25:35):
Yes, you're gonna do that. You're gonna take that photo.
You're gonna have nothing. Do I have steak of my teeth? No,
no you don't.

Speaker 3 (25:40):
But I like how you just glossed over as if
you would be running up the rocky steps.

Speaker 1 (25:45):
Oh god, no, I thought that was I thought that
was implied, okay, that I would not be running up
said rocky steps.

Speaker 2 (25:53):
But that's a tomahawk right there.

Speaker 1 (25:55):
And this is a great example of how to use
your grill and your oven and do not think that
it's wrong.

Speaker 2 (26:01):
It's not wrong. Also, I said sixteen minutes.

Speaker 1 (26:05):
Go twelve, see what happens. You want a little bit more,
go twenty, see what happens. Also, know your oven I
haven't set at three seventy five. You might want it
set at a lower temperature because you feel more comfortable
with how that's gonna judge, or you know how to
judge where that's gonna be.

Speaker 2 (26:20):
After starting, you kept it at that temperature the whole time.
You didn't.

Speaker 3 (26:23):
You didn't shut the off and off and leave it
in there seventy five the whole time.

Speaker 1 (26:26):
I could have, right, I do that shut off thing.
If I'm doing let's say a roast in the oven,
I'm gonna let it cook for hours. Yeah, that'll happen.
But now I left it at the three seventy.

Speaker 2 (26:34):
Five because this is in some places four inches thick. Yes,
you gotta get to the middle of it.

Speaker 1 (26:40):
And this thing is a perfect medium all the way around.

Speaker 2 (26:44):
I mean perfect.

Speaker 1 (26:46):
Now ribbis, I do medium strips, I do medium rare.
I want a little more of that fat to melt,
because you've got a ribbiz.

Speaker 2 (26:55):
So that's what I do. No, I think you should
be very happy with what you accomplished here today. We
should eat more of this.

Speaker 1 (27:05):
Okay, I want more, Rabbi, I don't think there's any
question that that should happen.

Speaker 2 (27:09):
In my life. Well, get yourself another Ribbi. I will.
But we have to do news of the week. Oh
we do, Yeah, we're doing that.

Speaker 1 (27:16):
It turns out see drink smoke, common Tony Kats and
that right there is America's favorite amateur drinker fingers my woy.

Speaker 2 (27:23):
This is the Blue Cheese.

Speaker 1 (27:24):
It is made by AJ Fernandez for Pravada Cigar Club.

Speaker 2 (27:29):
They're limited series right here. It's smoky.

Speaker 1 (27:34):
Now, some people are gonna say, well, it's name blue
Cheese because it tastes like blue cheese, which I'm telling
you is a.

Speaker 2 (27:37):
Terrible name for a cigar. That said, it is smoky.

Speaker 1 (27:42):
This is the Habano Rapper Nicaraguan and the binder and
the filler.

Speaker 2 (27:45):
Which is weird because I've seen it described.

Speaker 1 (27:48):
With a Brazilian meta fena in a different size and
a different vitola in the what I think is the Robusto.

Speaker 2 (27:55):
This is a Toro six ye fifty two.

Speaker 1 (27:57):
I can't imagine that it's a different blend, but everything's possible,
and it is definitely a smokiness in the throat. There's
a little bit of black pepper spice that built on
the back of the tongue.

Speaker 2 (28:10):
There's definitely some wood. Where are you at with this?

Speaker 3 (28:14):
That spice has definitely dissipated for me. Whether it's I'm
getting used to it, I don't think I am, though,
I think it has actually subsided a little bit more
of that wood and nutty notes for me, it has.
The burn has been very even, it has been low maintenance.

(28:35):
The hand feel is there, like you mentioned previously, so
far really good smoking experience.

Speaker 1 (28:41):
Yeah, aj Fernandez. The construction on this is right on,
very very good. What weird? I didn't do a shallow
of a cut. My cut is way deeper than I
normally go. I when the cigar on the cap, that's
where you cut from starts rounding. That's where I cut from.
And I went a little bit lower than that on
this one.

Speaker 2 (29:00):
I didn't. I didn't mean to. But it's smoking great.
That's me. Yeah. So what about the is the jaw
a little bit too easy?

Speaker 3 (29:08):
Is it almost distracting because you cut it still a
touch tight?

Speaker 1 (29:12):
And maybe that's why it's working because I opened it
up a little bit more, with a bit of a
deeper cut.

Speaker 3 (29:16):
And so I'm not I have nothing to complain about. Well,
if it's a little tight, have you done the old
pension roll? I haven't had to, right, It's not plugged up,
it's not blocked.

Speaker 1 (29:25):
It's just a little bit tighter than I would have
normally gone with, but not enough to affect me.

Speaker 2 (29:30):
I'm like, I'm willing. I'm willing to work for my love.

Speaker 3 (29:32):
I hear you. I like to when it's a little
too tight on the what I like to do is
do the old pension roll. And if that doesn't work,
I just look at it and say, loosen.

Speaker 1 (29:41):
Baby pinsion, roll your thumb, your forefinger. You roll the
cigar back and forth. You don't want to crack the wrapper,
but you do want to move the leaves. You want
to get things going a little bit, get a little
squeeze in there. Some cracks are good. Open things up,
get some better airflow, better combustion. Then next thing you know,
you're smoking a cigar.

Speaker 2 (29:58):
It's time. Fingers are raised molloy for News of the Week.

Speaker 3 (30:02):
So there has been quite a bit of upheaval with
Saturday Night Live and their new cast Tony. They've let
some people go and they've added some people. And you know,
we don't usually talk about what goes on it's Saturday
Night Live. But what I found interesting is they've added
five new cast members, three of which it seems like

(30:27):
a lot of their work and what they're known for
is TikTok.

Speaker 2 (30:31):
Very weird.

Speaker 1 (30:32):
Yeah, I saw that too, that they they've made their
bones in shorts and other things, and I saw them like, yeah,
I have no idea who these people are. There are
people out there who are famous and you have no
idea who they are at all. What I find fascinating
is they made their bones on social media. They made
their bones on TikTok. That's where their famous, that's where

(30:53):
their money is.

Speaker 2 (30:54):
But they get to be on TV AM.

Speaker 1 (30:57):
I I mean that's a very you know, it's it's
like saying I'm a blogger, but I just got printed
by the Wall Street Journal.

Speaker 2 (31:05):
There's still something to it that.

Speaker 3 (31:07):
And also just think if you get on TV, it
can really expose you to that world to increase your
TikTok followers.

Speaker 1 (31:17):
Yes, because everybody's watching on TV isn't super old.

Speaker 2 (31:21):
And they're all gonna be on the TikTok.

Speaker 3 (31:23):
Oh, they're gonna first ball google the person, and then
after that they're gonna google what is TikTok.

Speaker 2 (31:28):
They're gonna google. Yes, they're gonna ask jeeves. Thank you,
that's your line.

Speaker 3 (31:33):
Yeah. But the reason why I brought this up is
because we've had this discussion before about how, especially during
the pandemic, where a lot of people who uh consider
themselves stand up comics weren't really touring and doing stand
up They were, you know, doing videos on YouTube, but
things like that building their audience to where old school,

(31:56):
grizzled professional comedians were saying, well, geez, these guys, these ladies,
they didn't come up through the ranks like we did.
They they don't know what it's like, man, and their
their style is different, maybe because they did not become famous,
you know, by by the daily grind of going to

(32:18):
yuk yucks in Omaha and you know, doing the whole
tours and going from opening to middle to finally a headliner.

Speaker 2 (32:25):
Is it your take that.

Speaker 1 (32:26):
The comics aren't as good as they used to be
or the or that is comedy somehow less than it
used to be.

Speaker 2 (32:32):
It's just different, you know.

Speaker 3 (32:36):
I think there's something to be said for uh not
being able to develop that muscle over a period of
months and years of going on the road and dealing
with crowds when you're already walking in with some sort
of credibility that was built outside of a comedy club.

(32:56):
I think that that that definitely influences how you get
your chops and uh So some would say it's not
as good. I don't know if that's fair. I am convinced. Remember,
I do radio. The audience is there. I never see them,
I never hear them. If I'm getting heckled, it's via
social media.

Speaker 2 (33:17):
Yes, stand up.

Speaker 1 (33:19):
Is a very very very different beast all together, it's
a different beast. And let's say, being an entertainer, I
would argue, I, I don't think I could ever be
a stand up although I'm willing to try it. I
know that I'm an entertainer. I've done it. You've seen
me sell at the rooms. I've I can put this together.
I will leave you with the night where you say, damn,

(33:41):
that was fun. Stand up is different. It's it's respect
and I don't who am I to say except I'm
a consumer in that.

Speaker 2 (33:49):
In that regard, I don't.

Speaker 1 (33:52):
I don't think anything could possibly replace what time on
the road and those crowds and playing for four people
the chuckle hut, yeah, could ever possibly do it? Two
of them walk out.

Speaker 3 (34:04):
Last time I did stand up, I was in front
of four people at a comedy club, and I remember
specifically I had a bit on country music and I
was getting into the bit and I looked down and
there are four people.

Speaker 2 (34:20):
They moved up to the front.

Speaker 3 (34:21):
This was during the comedy boom, which was actually turning
into a bust in the nineties, where towns had have
two or three comedy clubs that had no business having
maybe even one comedy club. So there's four people in
the audience and I'm looking down doing this country music
bit and the sitting here with cowboy boots and a
cowboy hat. And I could actually at that point feel

(34:41):
the sweat coming out of my forehead. And that was
the last time I went on stage. I thought to myself,
I can't do this to myself, and now I regret it.

Speaker 2 (34:49):
I should have muscled through. So do it now? Oh,
nobody wants to see breaking in thirty eight year old.

Speaker 1 (34:56):
Oh, a thirty eight year old I caught that that's
all they want to see. Care there are no rules,
there's no age issues.

Speaker 2 (35:04):
What is what's wrong with you? I get up on
what's the deal with airplane food? Dude? Will you? Will
you pick the night we'll put your on stage? That's
not gonna happen. Oh why not?

Speaker 1 (35:13):
The other a whole comedy thing, a comedy showcase, closer
fingers floy Oh boy, no, why not? Do you?

Speaker 2 (35:21):
What's your best two minutes? That's so many? Yeah. I
always have.

Speaker 3 (35:29):
To remind myself that we have to stay FCC compliant.
But the amount of work and time that goes into
coming up with thirty minutes of material, it takes at
least thirty minutes.

Speaker 2 (35:46):
Yeah, you know what maybe best you don't you know?
It's the stand up comedy.

Speaker 1 (35:53):
The best is when you hear like Jerry Seinfelder or
Chris Rock talk about Jerry Seinfeld tells us, I think
its Jerry Seinfelder tells.

Speaker 2 (35:59):
A story about Chris Rock. He worked on a joke
for ten years.

Speaker 1 (36:02):
Yeah, and absolutely absolutely, the timing, the wording, the presentation,
the preparation, the syntax.

Speaker 2 (36:10):
The tone, all of it. And you have to when
you're doing it. And one of the reasons why I
think you have to get.

Speaker 3 (36:14):
On the road is you have no idea how a
crowd's going to react to a joke. You may think
that you've got some strong punchline and they don't laugh
at that, and then you have another bit that you're
kind of like iffy and it kills. You're only going
to get that feedback on your material if you.

Speaker 2 (36:29):
Go out on the road. It's a practice, baby. How
do you get to Carnegie Hall? Practice? Practice practice? I've
heard that. Yeah, it's a it happens to be true.
Is that in Jersey? Yes, yes, it's right next to
Shecky's Chuckolate Hut.

Speaker 1 (36:46):
After a rabbi, a giant tomahawk rabbi, after a cigar
that leaves a smoky bit in your throat, I go
for a rye.

Speaker 2 (36:56):
Oh, I thought you were going to say a twinkie.
I would totally eat a twinkie if you had one, don't.
I left them all at home. Tea drink smoke. I'm
Tony Katz.

Speaker 1 (37:06):
That is America's favorite average drinker. That's also a true story.
By the way, Fingers Maloy, this brand new to my world.
This is smoke Wagon. This comes out of Las Vegas.
I'm told Nevada H and C. Distilling Company is what
it says right here on the bottle.

Speaker 2 (37:25):
I don't think it lies, except it.

Speaker 1 (37:29):
Comes out of aged and bottled in Las Vegas, distilled
in Indiana. Oh so something tells me we might know
who makes this smoke wagon bottled in bond, which means
it comes in a fifty percent of alcohol by volume
ore one hundred proof Ladies and Dumbo. Anything one hundred
proof or higher gets applause from fingers maloy.

Speaker 2 (37:50):
This is a straight rye whiskey.

Speaker 1 (37:52):
And let me tell you the wax seal with the
crossed revolvers, the etching on the bottle, that's coolrous, It's
a work of art.

Speaker 2 (38:01):
Is an absolutely beautiful bottle, It absolutely is.

Speaker 3 (38:05):
And that label has kind of that old school Vegas
look to it, mixed in with the stagecoach get kind
of feel to it.

Speaker 2 (38:13):
It's the green, the silver, everything else.

Speaker 3 (38:17):
If the juice is at all palatable and at a
reasonable price, it's worth it just to have this, yeah,
on your shelf.

Speaker 2 (38:24):
It's nice to give the bottle. By the way, have
you checked the nose of this thing now yet? Well?
Put that down. I thought we were talking about the
work of art.

Speaker 1 (38:32):
It was and when now we're talking about the rye.
So a rye, you know, just like you've got a bourbon.
It's fifty one percent corn by law, rise fifty one
percent rye by a law. This is a bottled and
bond straight rye whiskey. Bottled and bond refers to the
same distiller, same distilling season, same distill it. These are
all the rules. The only thing the federal government has
done right, these rules. That nose is not one hundred

(38:57):
proof nose. No, that nose has things to say things.
Boy wow that Oh there's some ethanol there. There is
some alcohol happening right there.

Speaker 2 (39:09):
Boo boo in that schnase. I don't know what come on.

Speaker 3 (39:17):
You know it's harsh a little bit. No, not or hard.
I should say, no, not, not all that much. I'm
getting caramel and it's a heat.

Speaker 2 (39:30):
Uh.

Speaker 3 (39:31):
I guess that is the ethanol. First, I knows you're
looking at his chick fil a.

Speaker 2 (39:36):
Oh, chick fil a, Chick fil a?

Speaker 3 (39:39):
Ha.

Speaker 2 (39:40):
How is that not hitting you? I'm dead inside, Tony.

Speaker 1 (39:45):
That could be it. I do think you're right about
the caramel. There is some real sweetness here. There is
a little bit of a to me, a bit of
a of a citrus undertone.

Speaker 2 (39:54):
But I get an ethanol really really hit hitting right
off the bat.

Speaker 1 (40:00):
You said spice, and I do think that's something that
actually stays in the nostrils. It kind of sits with
you later. The color is almost where I want to be, right.
That is like an orange going on there, not an amber. Right,
It's more orange than it is red in its coloring.

Speaker 3 (40:18):
I would agree with you on that. And also there
it is sticking to the glass quite nicely.

Speaker 1 (40:24):
A bit of viscosity, if you will, without the thermal breakdown,
without enough sniff. And it's time to drink fingers while
you ready for this. It's one of my favorite country songs.
I'm ready for this smoke wagon, the bottled and Bond.
This is the straight rye whiskey out of Las Vegas, Nevada,
h NC. Distilling fingers wire, always doing what's known as

(40:48):
the Kentucky chew, moving it around the palette, trying to
get a feel for what the juice is telling him.
I'm a believer in the two SIPs method. The first
sip to set the taste buds, the second zip to.

Speaker 2 (40:56):
Really get an idea of flavors fingers. I don't know.

Speaker 1 (40:58):
If you look confused, law, maybe you've got gas. What's
going on? Okay, that's interesting.

Speaker 3 (41:06):
It's got that rye kind of spice to it, maybe
a little bit of vanilla, and then it has something
else going on that I cannot put my finger on.
I don't know if it is I I want to

(41:27):
say almost floral. It's it's it's it's very strange, not
something that I have experienced in quite some time. I'll
be interested to see what you have to say. As
far as sting goes, there's a nice little bit of
sting on the mountain. No real warmth in the in
the chest. It's pleasant and different.

Speaker 1 (41:54):
Oh my ways, you do not want to define your date.
Oh no, you'll love her. She's pleasant and different.

Speaker 3 (42:02):
It's not at all what I was expected, right, personality,
fun to be around, and can beta hook. I'm going
in the smoke wagon, bottled and bond straight Rye whiskey,
and I'm a rye guy.

Speaker 2 (42:15):
I like.

Speaker 3 (42:15):
So he's going in ladies and gentlemen. Uh, not the
biggest swig in the world, but that's okay. He is
doing what we like to call the saganaw swish hot
cinnamon at.

Speaker 2 (42:30):
How is that? Ha? Oh? How is.

Speaker 1 (42:37):
How is that not hitting you hard? What is happening
to me? I have one tomahawk? I completely break down.
Oh if you didn't catch our tomahawk Rabbis, don't worry.
That's what the podcast is for. Eatdrink Smoke show dot com.

Speaker 2 (42:51):
Check it out.

Speaker 1 (42:51):
Get your podcast, Get the podcast wherever it is you
get your podcast. Just look for eating Smoke. Okay, are
you are you going to who want to use the
word harsh?

Speaker 2 (43:02):
It is in the cheek, stinging in the cheek. It is.

Speaker 1 (43:09):
Syrupy with a huge, almost stupid amount of pepper. My
right cheek is on fire, really burning, burning, burning with

(43:31):
the rye spice. He's going back in bring I gotta
have another step.

Speaker 2 (43:35):
You do that. I'm gonna do this.

Speaker 1 (43:37):
Well, wait for you to be done, because one of
us has to talk, because it's right, this.

Speaker 3 (43:40):
Is it has something going on. Okay, I didn't know
you're you're talking me into the pepper. I didn't know
what that was lingering from the beautiful seer from the
tomahawk that.

Speaker 2 (43:53):
We had earlier.

Speaker 3 (43:56):
But it's not at all what I was expecting for.

Speaker 2 (44:04):
Is that?

Speaker 3 (44:05):
Is that a floral note at the end, And I
swear it feels like it also hits.

Speaker 2 (44:10):
You with a little bit of hot cinnamon. Oh my god,
my tongue. Really, if I had had this.

Speaker 1 (44:15):
Before the cigar, I could not have tasted the cigar
by had this before the tommauk I could.

Speaker 2 (44:20):
Oh god, it's in my chest. Oh my god, one
hundred proof my ass.

Speaker 1 (44:30):
Dude, dude, I'm just gonna lay back here, oh like like.

Speaker 2 (44:37):
Fully like below like below rib cage.

Speaker 4 (44:41):
That.

Speaker 2 (44:42):
Oh that is weird.

Speaker 3 (44:45):
Okay, can we both admit because I don't feel like
we're We're on a lot of common ground here, not
at all what we were expecting and.

Speaker 2 (44:57):
Odd different.

Speaker 1 (45:00):
Yeah, odd indifference is an interesting way to put it.
I'm curious to see what a cube does. Does it
calm this mother down?

Speaker 2 (45:10):
Yeah?

Speaker 1 (45:11):
Because there is a little bit of a leather thing
going on. There is a little bit of caramel styling there.
There is some citrus. Maybe that's what you can see floral.

Speaker 2 (45:25):
So fingers.

Speaker 1 (45:26):
Muloe does a lot of the research for the show
at finding stories things that he thinks you'll think are interesting,
things that I think are interesting and usually one story
about the TSA. So I could yell about the TSA.
There's a TSA te drink swell come Tony Katz. That
is America's favorite amateur drinker. Fingers molloy. Don't forget Defiance Beef.

(45:49):
You want good tomahawks, You want to have your ribbis,
you want to have your steaks your way? Why not
just order the entire cow. Defy Beef is where you go.
D E f I A n CE defiance beeef dot com.
That's where you get your steaks. You order a quarter cow,
a half cow, a fold cow. You put down your deposit,

(46:10):
use the promo code eat drink smoke, and you'll get
one hundred and fifty dollars off. It's just that easydefines
beef dot com and then they'll call you and say
it's ready. How do you want this thing? What kind
of ribbis do you want? What kind of strips do
you want? How thick do you want them? You want
a brisket?

Speaker 2 (46:23):
You wanted this? Do you wan? How much ground? Bee?

Speaker 1 (46:24):
Boom boom boom boom boom and then butcher to your specifications,
vacuum packed shipped to you.

Speaker 2 (46:31):
It's to you in a couple of days.

Speaker 3 (46:32):
Wait a minute, I thought I would have to drive
all the way to the ranch to pick it up.
You mean to tell me they go out, they find
your cow, they do what they have to do, then
butcher it and then process it and ship it right
to your door.

Speaker 2 (46:48):
Why do you do it like that? What did I do?
Age twenty one days?

Speaker 1 (46:54):
So it is, it is quite literally, so supple, so delicious.
The flavor is fen fantastic. You're gonna love it. I've
had the strips, I've had the rabbis, I have had
everything they have to offer, and you're gonna love it.
Defiancebeef dot Com promo code eat Drink Smoke. Defiancebeef dot
com promo code Eat Drink Smoke. Get on that make

(47:15):
it happen today.

Speaker 2 (47:16):
Fingers below. I found a story this from Parade dot com.
What were you just just a lazy Sunday and you're like, Oh,
I'll go check out Parade.

Speaker 1 (47:25):
I love their discussion of entertainment and life.

Speaker 3 (47:29):
Well, as you know, Tony, I'm quite festive and I
love a parade. So the first place I go to
when I have thoughts and dreams of parading is Parade
magazine's website parade dot com.

Speaker 2 (47:43):
He's been doing this for years.

Speaker 1 (47:45):
Seven weird ways your body tells you that you need
to eat less sugar.

Speaker 2 (47:49):
Way Number one, you're fat. I don't think that's on
the list, is it not? No, it's not. So This
is first of all, do you think you consume? Couldn't
get the question out. Do you think do you think
you consume too much sugar? Define too much?

Speaker 3 (48:11):
I find it just all fantastic and I'm not getting
enough sugar. A physician, on the other hand, and a
dietitian may say otherwise.

Speaker 2 (48:20):
A dietitian would say, how are you still alive? That's
that much? Is true? Great question? What is too much?

Speaker 1 (48:28):
Well, certainly it's about how whether or not you feel it.
Do you feel it when you've had too much sugar?
Do you feel edgy? Do you feel anti? Do you
feel tired? You feel run down? You feel bloated?

Speaker 2 (48:36):
Yes? Let me ask you.

Speaker 3 (48:39):
So this morning, this morning, I wake up and I
make myself a thirty ounce mug of coffee.

Speaker 2 (48:46):
Oh yeah, and I put a nice bit of schmutz
at the bottom of Oh you got the smudg you
got the sweeter, and then the sweet.

Speaker 3 (48:51):
Yeah, real sugar and a cream. Then I stop at
a local gas station. That's a it's a chain. It's
become quite popular.

Speaker 2 (49:01):
You say, ShopKeep ShopKeep.

Speaker 3 (49:03):
Give me your bagel, sausage and egg sandwich, and if
you could give me an apple fritter and one of
those donuts with a creamy frosting on top, that will
set my morning in the right direction.

Speaker 2 (49:17):
I have no idea how you do that.

Speaker 3 (49:19):
So at that point, I've consumed probably a half a
teaspoon of sugar.

Speaker 2 (49:26):
Is that too much? How am I fat?

Speaker 1 (49:31):
I know how I'm fat? Yeah, I was talking about
me right now. So here is Yes, it's too much sugar.
Seven signs you're consuming too much sugar.

Speaker 2 (49:39):
Sign number one you're thirsty. You never know. I don't
think that's true. Sorry, it was just taking a drink.

Speaker 1 (49:52):
I don't know if that's enough. Are you? Are you
thirsty because you just ate something like if I had
a cookie and I want milk with it, that doesn't
mean it's too much sugar.

Speaker 2 (50:04):
It means it goes well together. That's what I would think, right.

Speaker 3 (50:08):
But apparently doctor Donovan, who talked to Parade magazine, said
an unexpected symptom of having too much sugar can be
increased thirst. As your blood sugar levels rise, your body
tries to balance the sugar by drawing water from your
body cells, which could lead to dehydration, which would make

(50:29):
you thirsty.

Speaker 2 (50:29):
Interesting. Interesting Number two, you're gassy.

Speaker 3 (50:33):
Now, I for one, have not belched or pass gas
through the other orifice in several years.

Speaker 1 (50:42):
I'm gonna say something to you guys now, real talk
with TK. Fingers Malay and I have been friends for
a lot of years. Yes, we have attendance of interesting events.
We have had many a conversation. There's a deep moration
and respect that I certainly have for him.

Speaker 2 (51:03):
And I believe it is returned.

Speaker 1 (51:05):
Yes, When Fingers Malloy burps, it's the single most disgusting
sound God ever created, Wow, ever ever ever created.

Speaker 3 (51:19):
And you're saying that knowing that Yoko Ono has released
at least five albums.

Speaker 2 (51:23):
I was gonna use Byork, but I'll take you. I'll
take you on that one. It is.

Speaker 1 (51:27):
I'm I'm gonna take a moment to describe it to you, everybody,
Oh please.

Speaker 2 (51:31):
Do it is. First of all, it has volume.

Speaker 1 (51:39):
There's a real noise. You know something's happening. The problem
is when most of us burp, it is the air
that is coming back up, and it has a very distinctive,
like direct kind of noise, like it cuts through. It
doesn't have layers. Sometimes it's just a little one, but

(51:59):
sometimes it's a big on like. It has that noise
and it cuts through. When Fingers Molloy burps, it is
happening on multiple wavelengths, and it has a very distinct
sound of God, it's gonna be so gross.

Speaker 2 (52:13):
It has a very distinct sound of.

Speaker 4 (52:16):
Water, like a gentle waterfall. You know what I should
have warned people more it is.

Speaker 1 (52:28):
It is he wet burps, and it's the most disgusting
sound on God's green earth.

Speaker 2 (52:35):
It it is horrifying. Fortunately Tony's only heard this once
or twice.

Speaker 1 (52:42):
I would rather be lectured by joy behar then listen
to Fingers Molloy burp.

Speaker 3 (52:47):
How dare you, sir? How dare you? By the way,
may I submit to you and eat rink smoke nation. Yes,
the last two minutes of radio that we have just
done deserves a Marconi.

Speaker 1 (53:04):
I don't know how we don't have a Marconi yet.
That's savagery. Uh So Gassie too, much sugar, which means
you have too much sugar.

Speaker 2 (53:11):
Oh, okay, Also you're puffy. That's both of our problems.
But you don't need a lot of sugar. I do don't,
don I don't. I don't want to talk about this.
This man doesn't eat bread.

Speaker 3 (53:23):
Uh.

Speaker 2 (53:23):
I come to his house.

Speaker 3 (53:24):
The coffee is always wonderful, But it's it's it's always
he's got aspartame.

Speaker 2 (53:29):
That he uses.

Speaker 1 (53:30):
Uh.

Speaker 3 (53:31):
The splendor, Uh, splendor, splendor, Okay, Aspotato.

Speaker 2 (53:36):
Nineteen eighty four. I don't, I don't. I don't get it.
I don't understand it.

Speaker 1 (53:42):
Another way, you can tell you're eating too much sugar.
You're cranky for no discernible reason. Ah, this guy.

Speaker 2 (53:49):
Go to hell. That's it. That's it. Do you think
you're cranky for noice? Do you have a reason? Yeah,
I don't have enough sugar in my diet. That's usually.

Speaker 1 (53:58):
The full list is over there at EA drinksmokeshow dot
Com Eat Drink Smoke. It is your cigar bourbon footy Extravaganza.
I'm Tony Katz. That right there is America's favorite amateur drinker.
Fingers molloy. We've had our Tomahawk Ribbi Steaks. You can

(54:18):
check out that full video there on our YouTube channel
Eat Drink Smoke, or of course you can go to
eat rinksmokeshow dot com as well and you'll be able
to find it also on Instagram Eatrink Smoke podcast. We
are smoking from it's it's from a Pravada cigar. Sometimes
say Lego Bravada, but that's drue A state. It's Pravada

(54:40):
Cigar Club. There are limited collectors, limited collection cigar.

Speaker 2 (54:46):
This is the blue Cheese.

Speaker 1 (54:47):
We're doing the six by fifty two here, and I
have found this to be rather smoky in the throat.
There's definitely a wood element. There's it's it's an nically
constructed cigar, well put together. It's just a peculiar, peculiar
flavor all the way around, Havano rapper nicaraguin the binder

(55:09):
and the filler. Now, I've seen some descriptions that discussed
this as a Brazilian out of Fena, but that was
in a different fatola, and I just still don't know
yet whether different vatolas have a different.

Speaker 2 (55:19):
Blend to it. I would think that's odd, but I
just want to.

Speaker 1 (55:22):
Double check myself somewhere I could have gotten wrong, or
somebody else could have gotten it wrong. Fingers, you're only
into I'm into the second third. You're just about to
get to the second third. You've been smoking this slow? Yes,
I have that spice has subsided for me. That would
note is there this nuttiness? It has been.

Speaker 3 (55:43):
Very easy to smoke, nice easy draw at that price point,
at eleven dollars and fifty cents, I would have one
of these in my humor or.

Speaker 2 (55:52):
It's not every day stick, but something something different, and
I'm gonna let you. I'm a no, this is is
just not my.

Speaker 1 (56:04):
It's it's just not my cigar that the construction is
right on the feel, the hand feel is excellent, the
wrapper is a nice color, and it's it's got a smoothness.

Speaker 2 (56:18):
But that flavor is not for me.

Speaker 1 (56:22):
And in if I'm playing with eleven bucks, I'm playing
somewhere else that is for me.

Speaker 2 (56:28):
I'm glad I did it. I can.

Speaker 1 (56:30):
I can understand the level of craftsmanship.

Speaker 2 (56:34):
Going on here.

Speaker 1 (56:35):
And this is zero against a Jay Fernandez. This one
does not make me fly. It's I'm gonna finish it
because I do it for Eatring Smoke Nation. But this
does not make me fly. This is not for me.

Speaker 2 (56:47):
Now. As for this rye, we are doing this.

Speaker 1 (56:52):
It's out of Las Vegas, but distilled in Indiana.

Speaker 2 (56:56):
This is the smoke wagon.

Speaker 1 (56:57):
Bottled and bond straight rye whiskey is what we've got
right here. So this is aged at least four years.
We know we've got that going for us. There was
a spice. There was a heat so big, so strong
in this on the knee. I'm curious if a cube
does anything.

Speaker 2 (57:18):
I've got the cube in there. I've got it on
the rocks glass. I'm going in.

Speaker 3 (57:21):
This was too big, too much, too ridiculous. You did
a whole Ralph Kramdon thing there.

Speaker 2 (57:26):
It hurt.

Speaker 1 (57:28):
I thought there was nothing all on the nose. This
hurt lower, lower chest. We're talking about a burn.

Speaker 2 (57:35):
In the cheek. It was massive, massive ry spice. Here
I go. He's going in again. Ladies with the cube,
with the cube.

Speaker 1 (57:45):
So cube is water and water will bring down proof.
Remember this is bottled in bond, so it's one hundred proof.
All bottled in bond is a hundred proof. And water
will mute some flavors bring out some other ones.

Speaker 2 (57:55):
Right, Yep, I've said enough. You have go in. I'm
going in. I'm afraid, right, I'm scared.

Speaker 3 (58:01):
He has an ice cube that was created from some
of the finest spring water Indiana has to offer. And
he's reacting a lot better than he did before. Yeah, yeah, yeah,
a lot better than before. Check the tape. Check the tape.
I think I think he's reacting. Uh, he likes it. Hey, mikey,

(58:25):
Oh wow, you look like you're in physical pain. What okay?
So maybe not a fan?

Speaker 2 (58:35):
Huh?

Speaker 1 (58:38):
Oh God, I'm telling you if you like spicy rye, honey.

Speaker 2 (58:46):
This this is.

Speaker 1 (58:52):
Oh oh under the tongue. I feel it under the tongue. Oh,
nothing got muted.

Speaker 3 (59:00):
Remember you can catch all of our videos at the
e Rink Smoke channel on YouTube.

Speaker 2 (59:05):
That's all right, Well, I'm gonna go in.

Speaker 3 (59:12):
I just put a couple of drops of nice cool
water in mine and I will go ahead and I
will enjoy this, I'm sure.

Speaker 1 (59:21):
Oh, dear Lord, oh fingers, will wit take them a
big gull adding a little bit of water?

Speaker 2 (59:26):
Right?

Speaker 1 (59:26):
Oh, that really hurt. I'm not gonna lie. That really hurt.
What I can't I don't even understand how you're doing this.
I have no idea how.

Speaker 2 (59:37):
You're so calm. It really muted the spice. I'm not
gonna say anything.

Speaker 1 (59:44):
I was gonna say something very You're right, it's very
difficult to do this show with SEC regulations.

Speaker 2 (59:50):
It's extremely difficult.

Speaker 3 (59:51):
The spice is still there, it's not it's about half
of what it was. Ah, there's vanilla there if I
really really try to talk myself into it. No, I'm
not going to say there's oak, but there's that and
that whatever that was, and I don't know it was
flor floral.

Speaker 2 (01:00:11):
I don't know. Is there's something else going on that
I just can't put my finger on it.

Speaker 1 (01:00:19):
By way, there is a little bit of oak in
the finish after five minutes, and my whole soul has
calm down.

Speaker 2 (01:00:26):
Wow, the lingering.

Speaker 1 (01:00:27):
Finish is actually lovely. During the happening, I want to die.
I've lost my voice. I didn't sound like this at
the beginning.

Speaker 3 (01:00:34):
No, you do this whole Denise Austin aerobic thing from
nineteen eighty six. When you have a sip of this
that I find fascinating and entertaining.

Speaker 1 (01:00:49):
Son of a Gun so smoke Wagon bottled and bond
straight Rye whiskey, Tony Hunter proof fingers. What'd you say, Tony,
is this in your liquor cabinet for fifty nine ninety nine?

Speaker 3 (01:01:01):
Now, if I'll tell you what, if you would have
said thirty nine ninety nine, I would consider it as
something different. This this is not your everyday drink.

Speaker 2 (01:01:13):
Oh if you like, if you like high spice rye, kids, children, kinder,
you've been warned. Holy crap. Yeah, I can't.

Speaker 1 (01:01:27):
I can't handle it. I'm I'm a no because I
can't handle it. But somewhere out there there's someone who's
listening to this, listening to my pain and looking up
where they could buy it, Like right now, they're like,
I must have Tony almost died. Let me five, didn't
drink it for myself. That's That's the roughest Rye I've

(01:01:50):
ever had in my life, the roughest. And he goes
he's finishing it up. God, if you think my manhood
is threatened by this, you're wrong.

Speaker 3 (01:02:01):
Oh no, I know you don't care at all. Right,
I just disagree with you. It's not my God, I
don't know. I don't even know how you're doing it.

Speaker 2 (01:02:09):
Really, we've done how many episodes of the show, three.

Speaker 3 (01:02:14):
Hundred worth at three fifty five you think we're that highest?

Speaker 1 (01:02:20):
Okay, three hundred and fifty episodes we've done of eat, drink, smoke. First,
not one Marconi. Secondly, that's that's the harshest thing I've
ever had, Wow on the show.

Speaker 2 (01:02:33):
And I'm trying to even think what comes remotely.

Speaker 1 (01:02:35):
Second, I've done Irish whiskeys, and I'm not a big
Irish whiskey guy.

Speaker 2 (01:02:40):
Didn't do me like that. I have done things.

Speaker 1 (01:02:43):
Where I've gone that is full David Letterman right there,
because that's the sound you make. Yeah, that is the
harshest thing I have ever had. And by the way, ever,
fireball isn't that harsh.

Speaker 3 (01:02:59):
I I'm disgusted that you would even compare I even
put fireball in the same sentences A stuff.

Speaker 2 (01:03:09):
Fireball.

Speaker 1 (01:03:10):
I just had to really make sure everybody understood exactly
how it still hurts.

Speaker 2 (01:03:15):
It still hurts. Wow, my god, that's crazy. You're you're
taking it home? Right? Oh? Sure, Yeah, that one's yours. Okay,
that one. I've got enough.

Speaker 3 (01:03:28):
I will say this, I would not pair this with
a cigar. Is this before dinner or after dinner? After dinner,
when you're thinking and questioning all of your life's decisions.

Speaker 2 (01:03:42):
Smoke Wagon, bottled and bonds straight, Rye whiskey. It's a something.

Speaker 1 (01:03:50):
So now that I've somewhat recovered from the Rye the
smoke wagon, we do news that it's eat drink smoke.

Speaker 2 (01:04:00):
I'm Tony Katz.

Speaker 1 (01:04:02):
That is America's favorite amateur drinker, fingers maloy.

Speaker 2 (01:04:05):
I never like to miss it.

Speaker 1 (01:04:06):
It is what everybody looks forward to every single week,
whether they're listening at their favorite radio station or they're
listening to the podcast.

Speaker 2 (01:04:14):
You just look for Eat Drink smoke wherever it is.

Speaker 1 (01:04:16):
You get your podcasts and download and subscribe and do
all the things. It's time fingers Maloy for news of
the week.

Speaker 3 (01:04:23):
Well, Tony, when it comes to decision making, oh you
know what, I maybe I shouldn't do this story?

Speaker 2 (01:04:29):
Really well, I guess I will do it. Wait? Wait
is it? That? Is it shocking?

Speaker 1 (01:04:35):
No?

Speaker 2 (01:04:35):
Is it? Is it dirty?

Speaker 4 (01:04:37):
No?

Speaker 2 (01:04:37):
Is it racy? Is it about you? It's about all
of us? Oh?

Speaker 3 (01:04:42):
The average American second guess is forty one percent of
their daily decisions.

Speaker 2 (01:04:46):
According to new research, I see what you did that? See?
Forty one percent?

Speaker 3 (01:04:51):
Yes. The survey found that the average person makes about
fifty decisions a day, totally just shy of one and
a half million choices made in a lifetime, and forty
two percent claim to make even more decisions than this.
But a quarter of these people find themselves stressed by

(01:05:11):
making simple life decisions like decisions at the grocery store, Tony,
do you find yourself second guessing.

Speaker 2 (01:05:18):
Yourself on a regular base?

Speaker 1 (01:05:19):
I want to say, for the record, I think the
story is a lie.

Speaker 2 (01:05:23):
This story is a fraud.

Speaker 1 (01:05:24):
What I would give anything to believe that forty one
percent of Americans second guests themselves.

Speaker 2 (01:05:31):
It seems to me that no one ever second guesses themselves.
They just do anything they want.

Speaker 1 (01:05:36):
They assume they're right, and if you question it, they
go on a vicious tirade or attack. They never question
themselves ever, that's the whole problem.

Speaker 3 (01:05:47):
I disagree with you because the people behind this study.
The survey was conducted by Talker Research for Herbal Wellness.
What Talker Research for Herbal Wellness by the brand Traditional Medicinals.

Speaker 1 (01:06:08):
I'm gonna know, I'm now gonna second guess my opinion there.

Speaker 2 (01:06:12):
Nope, I'm still right. These people never second guess themselves.

Speaker 1 (01:06:16):
And what I would like for them to do is
second guess themselves before they say the ridiculous thing, before
they engage the ridiculous action.

Speaker 2 (01:06:24):
Is that so wrong? No, it's not wrong.

Speaker 3 (01:06:26):
But I'll tell you what is wrong is stressing out
over decisions you're making at a grocery store. The survey
found that the average person spends four minutes deliberating each
item at the grocery store, and nearly a third spend
longer doing so what.

Speaker 2 (01:06:40):
Do you mean they spend four minutes?

Speaker 1 (01:06:43):
Like they take a look at the baking soda and
they say Armenhammer.

Speaker 2 (01:06:48):
I don't know.

Speaker 3 (01:06:50):
Maybe yes, no, huh, could be that, or it could
be freour minutes to that. Looking at a product, right, hm,
that looks interesting. Let me pick up the package. Oh
it's heavier than I expected. That stinks. Oh maybe I
should work out more. Let me turn the box around

(01:07:15):
and look at all the nutritional information on the product.
Oh wow, look at that carb content. Next thing, you know,
you've been standing in the aist for fifteen minutes looking
at a box of pop tarts.

Speaker 1 (01:07:27):
You think in the shape that America is in. Yes,
they're looking at the ingredients. Absolutely, you have faith. I
can't even believe.

Speaker 2 (01:07:37):
I know people like this. I know people very well.

Speaker 3 (01:07:41):
They aren't in the room, but I will say it
could be frustrating sometimes to shop with them. I'll just
say that because looking at the package and they're they're
studying it like they're about to buy an eighty seven Fierro,
and it's like it's it's it's a box of slim gyms.

Speaker 1 (01:08:00):
First of all, someone should second guest buying an eighty
seven Fierra. Absolutely not equally, someone should second guest buying
a box of slim gyms. What's wrong with you? Actually
slim gyms? That's for crazy people.

Speaker 3 (01:08:17):
So having said all this, I'm really tired of doing
hard news. So I saw that story and I thought
to myself self, it's a good idea.

Speaker 2 (01:08:26):
The second guest doing hard news.

Speaker 3 (01:08:28):
Oh good lord, is everyone's everyone's tired? Yeah, you know,
people aren't tired of though Tony folding things. And according
to mac rumors, a foldable iPhone maybe coming to the
market in twenty twenty six.

Speaker 2 (01:08:47):
In the world.

Speaker 3 (01:08:48):
Follow it folds so you can open it up and
you'll have a much larger display to be able to
hit all of your favorite social media apps and watch
all of your favorite eat, drink, smoke videos on the
YouTube channel.

Speaker 2 (01:09:06):
So it's not a phone now it's a tablet.

Speaker 1 (01:09:08):
Yeah, So Steve jobs entire vision of being able to
utilize something that you can traverse the whole screen. Thumb
to thumb right, however your thumb moves, that's it. That's
all shot to hell.

Speaker 3 (01:09:20):
Yes, now s thumb to fist. Dude, we should complain
to Steve about this. I hate to break it to you. Oh,
in twenty twenty eight, there's talk that there will be
a foldable iPad, so you'll be able to fold your
iPad in half Tony in twenty twenty eight, Does.

Speaker 1 (01:09:37):
That mean I have to replace my phone or iPad
twice as often now because it's folding?

Speaker 2 (01:09:42):
That would be my guest I have seen.

Speaker 3 (01:09:45):
Do you have any friends or family that have one
of these foldable phones?

Speaker 2 (01:09:50):
Do you have any friend to family? No? As a
matter of fact, I don't know anybody.

Speaker 3 (01:09:54):
Who has a folded I've seen one, and I have
to admit it looked pretty cool to be able to
unfold it, be able to watch Uh you know, there
were at an airport and be able to see the
screen to watch a football game. I thought to myself,
that's pretty solid. When the so I'm an iPhone guy.

Speaker 1 (01:10:14):
When the Max first came out, right the big screen,
I got that, and then I went back to the
smaller screen and I haven't I haven't stopped. It's enough,
it's enough, stop it. You don't need to unfurl.

Speaker 2 (01:10:30):
Well, I think you should tell Steve Jobs that you
don't want to know the answer to how impossible that is.

Speaker 3 (01:10:35):
And you may able, may be able to buy that
iPhone that folds open to watch the Super Bowl, Tony
the Big Game, right, yeah, and uh, Roger Madell the
Big Game. Roger Goodell was recently interviewed on The Today
Show and he was asked about the possibility of Taylor
Swift performing at the halftime show for the Super Bowl,

(01:10:59):
and he responded, maybe, so, well.

Speaker 2 (01:11:03):
What else is he gonna say?

Speaker 1 (01:11:05):
I'm telling you right now, I don't know if Taylor Swift,
who's now engaged to Travis Kelce the Kansas City Chiefs,
I have no idea if she's going to perform.

Speaker 2 (01:11:14):
Here's what I know is going to happen.

Speaker 1 (01:11:16):
You will be able to get sometime in October a
Kansas City Chiefs Jersey that says Swift on it, or
that says Kelsey Swift, and it will be Swift last.
It will be Kelsey Swift, not Swift Kelsey. Wow, that's
going to happen. And they are going to sell nine

(01:11:37):
billion jerseys. The chiefs are gonna make money like it's
their job. They're gonna end up giving Travis Kelcey two percent.

Speaker 2 (01:11:45):
Of the team. How much money are they gonna make?

Speaker 3 (01:11:49):
Several several million dollars? Several several million dollars. But there's
two things I know about this whole Taylor Swift hosting
the Super Bowl halftime show performing. First of all, she
doesn't need it, really, she doesn't need it. Second and secondly,
she's got the new album. And secondly, by then she'll
probably be two months pregnant.

Speaker 1 (01:12:11):
Ooh, I like that. I thought you were gonna go
with broken up.

Speaker 2 (01:12:16):
No, their love is so pure, Tony. I hope they're happy.
I don't care. Do you think they spend any time
thinking about me?

Speaker 3 (01:12:25):
Actually, you haven't seen cut eight of her new album.
Here's Tony. I just be happy and then just go
live your life. And I don't I got really zero thoughts.
My thought is that I want her to be happy
with her new foldable smartphone and not second guess that decision.

Speaker 1 (01:12:47):
The smoke Wagon bottled in bond straight Rye Whiskey sixty dollars.
Oh that is that is the highest. The Rye spice
there was just overwhelming. If you like that, it's all
you boo boo, all you uh. The blue cheese cigar
there made by aj Fernandez from Pravada Cigar. Nice smoke,

(01:13:10):
a well constructed eleven dollars a stick.

Speaker 2 (01:13:13):
Not for me.

Speaker 1 (01:13:14):
This won't be in my humidor, but I could. People
are gonna try it. I can see how people enjoy it.
Not my cup of tea. That's fingers morey. I'm Tony Katz.
Find everything at Eat drinksmokeshow dot com and defines beef
dot com eat drink smoke in the promo code it's
drink smoke