Appetizers That Bite

One thing is for certain, there is always great food and great beverages on the Grill This podcast.  Jim heats things up with Rattle Snake Bites, then cools things down with a scratch made Black Berry Pie. Matt changes the beverage game up a little bit with a battle of hard ice teas.  One if from an independent brewing company, the other is from a well-known larger company known for making ice teas.  Who's is better? You'll have to listen to find out!

Become a supporter of this podcast: https://www.spreaker.com/podcast/grill-this--5704761/support.

Episode Transcript

(00:03):
It's time to take your grilling skillsto the next level. We will take
you from grill disaster to grill master. So grab your tongs, your aprons,
and your pint glasses. Get readyto grill this with Matt Wilson and
Jim Salmon. You've gotta be kiddingme. The grilling season is finally here.
Here here, Jim. Yeah,it is Jim Salmon here along with

(00:25):
Matthew T. Wilson. Today thetea stands for truffles? Uh, you
ever had truffles? I have?What do you think of them? I
think they're good. I like it. They're a little funky, but I
like it. I saw this moviethe other day called Pig with Nicholas Gates.
Are you insulting me, Jim?No? And it was this pig,

(00:47):
the Specialty pig. It was atruffle hunting pig. Yes, those
do exist. Yeah, And itwas a horrible movie. It was a
sad, sad state in Gauge.I mean, you know, his tax
problems must have caught it because he'smaking he's making whatever. Now. Yeah,
anyway, have you ever had troubles? I had not that I remember.

(01:07):
No, So what do they tastelike? They are very earthy,
and they're more pungent than a normalmushroom. Okay, all right, So
it's all in the in the productionand the preparation cooking of them. So
if you allow people just on stuff, they'll sprinkle truffle like shavings on food.
They kind of kind of bring outthe what's the word they use?

(01:30):
Oo mommy? That mommy? Ohmommy. Have you ever heard of that
phrase before? No? And I'mscared to learn what What does it mean?
Oh? Mommy means it's a tastethat is unique and delicious and undescribable.
Okay, So it's a Japanese word. That's when when something is delicious
but they can't they can't find something. Yeah, they can't find something to

(01:52):
compare it to. They use theword to mommy. Well here and girl
list, we just make it up, we do. But that's interesting.
I'm gonna have to I have tocheck that out because I watched that movie
and it was just a sick Yeah, I'm not gonna watch. No point
getting into that. So today we'regoing to talk some grills. There's a
company out there called Oh no,no, I need call this place.

(02:15):
I probably should have done better showproblemat that's right. While you're looking at
that, I'm looking at this beautifulpie. Yeah, that's a beautiful pie
right now. Review Uh, bestReviews, Inc. Okay, So they
review stuff, They research products,compile data, test models, evaluate consumer
reviews, and then whoever pays them. No, I didn't, but anyway,

(02:40):
they reviewed some grills, So wetalk about that. Awesome. Uh,
and then the rectech. I wantto talk about that a little bit
because that's an interesting grill. Andyou're right, there's a pie. It's
beautiful. I while you were talking, I took a picture of it because
it's I I want to kick myhand and put it right in the center
and just shove it my face.That is a BlackBerry pie made with a

(03:00):
blueberry pie recipe, and and it'sit's like this, I like invented this,
right. It looks smiling at me. So I moved it over to
BlackBerry to see what it's like.I have no idea what it tastes like.
All right, I love blackberries.It does have some sugar in there,
and blackberries obviously there's some orange zasta little bit of spices in their

(03:28):
topsic I understand. And then uh, you know, I'm gonna lost for
words here, but the eggsh ontop of the that's why that's a golden
color. And then you sprinkle itwith those the little sugar sugary stuff.
You know, it's really good.See that's one long day. That's okay.

(03:49):
I'm going to help you later withI know you are one thing that
so both of us are pretty goodgrilling and smoking and that stuff. The
one thing you have me in,hands down is I don't bake any Yeah.
Yeah, I don't think. Ilove making, and I think it's
fun. Every potatoes, Yeah,well that's more important. Make potatoes a

(04:09):
thousand ways is more important than pies. But I don't know John Wilson disagree.
I know I always have to bakewhen he's not around because you'll eat
it. While you're making, you'lleat it. So I have kind of
perfected this little method. And Ilike making these pies and and not everybody
in my family likes fruit pies,and so I get to eat a lot

(04:32):
of it. Yeah, which iswhich is good. Look at me,
Look at me? Are you kidding? So? One of the things that
last year. Last week episode ofGorilla's podcast featured Matthew T. Wilson doing
the salmon ranch on a four wheeler. Yes, that that happens. It
was so much fun now, youknow, I probably should have asked you

(04:55):
if I could post that on socialmedia. That's fine. I apologize if
you didn't want me to. It'squite all right. I enjoyed that.
You know. I haven't ridden oneof those since I was like young,
but young young. Yeah. Yeah, so I always still kind of rust
of you driving it. But towardsthe end I was getting better, but
then it was too I had togo. When I fell out of the
cherry tree. I was picking cherriesin twenty fifteen, I fell out and

(05:17):
both my legs, one really bad, plates and screws. The other one
not just kind of cracked and whatever, but breaks a break in my Yeah.
So that four wheeler was my wheelchairaround the ranch. That's how you
got around. Yeah. I climbedon that and I just point and have
people around do stuff. They gotsick of that quick. Matt. Were

(05:41):
you grilling? I absolutely was,and that was one of the things I
could do. I mean, Icouldn't do any manual labor un so I
healed up. But that makes meproblem. I went back to work,
I want to say. I wantto say three and a half weeks after
I there was a job I hadto do. Yeah, I do workmanship
investigation stuff and I had to dothis job. So you were crawling.

(06:03):
I was crawling around with with youknow, a crutches and a cane and
all kinds of stuff. But wegot it done. Were you still able
to make it downtown to your radioshow too? I was a well I
missed one show, one show,one show, and the guys filled in
for me, and then Doug theplumber, our good friend, brought me

(06:27):
in on the next week in awheelchair. And the where we are is
the five star Bank building downtown.I were to way up high, right
in sixteenth floor, and there's there'sit's not the edge where we park is
not wheelchair accessible. It's like eightsteps. Doug doesn't mess around. He
grabs a wheelchair and starts flying backwardsup the steps right with me bouncing.

(06:49):
But you had to be there.But it was that's great. All that
was for picking cherries, you know, were they good? They were excellent
cherries. Yeah. I'm in thehospital for I don't know, six days
maybe, and all my friends cameup and brought me bags and cherries.
Some brought me beers. I wouldhave brought you beer. I know you
would have. The nurse comes inand I got all these cans of beer

(07:13):
laying around. She goes, you'renot going to drink any of that,
are you? And I said,until you leave? So now you said
that, now you know what youknow? I'm gonna ask next. So
I did not. Okay. Oneof them was Fosters, Yes, and
you know that's the nine range,eight or nine range. And I was
on all kinds of medicine and stuff, and I thought, you should why

(07:35):
why aggravate? You should have hadone and see where that road took.
I know I should have. Well, if whatever happens again, maybe I'll
give you. I will visit you, and I will bring your beer and
the top maybe off of it alreadygreat, you would be a true friend.
So we're going to talk. Imade some rattlesnake b yes, the

(07:58):
delicious. Never heard of them before, and so this recipe comes across my
thing and and I guess Texas Roadhousehas red snake bike and this was like
a copycat recipe, so I changedit up a little bit, and uh
you're the first Listen. Here's thethree things that are important to me.

(08:22):
There's cheese involved, there is thereare hot peppers, there are ala penis,
and there's deep involved and there's deepfraying involved. In addition to that
is onion, a little bit ofgarlic, uh, tabasco green gold pepper
sicce I like that stuff, andsome Cajun spices to take it even further.
It's got a little heat through it. Yeah. Then you take there's

(08:43):
a little bit of flour and somebread crumbs, uh and an egg wash.
So and the egg wash has buttermilkin it. Okay, so you
dump first of all these things haveto go in the freezer. There's and
so they were in the freezer fora couple hours and they get in ice
and hard. Otherwise they just inthe fry yeah. So uh So then

(09:05):
you dip them in the in theegg washed with the buttermilk, over to
the flour and the breadcrumbs and andthen into the fryer. And you don't
fry him very long. And Ipulled them out and whatever now they say,
and and I've this is the secondtime I've made these. And you
have to do you have to eatthem right away? Otherwise they go to

(09:26):
hell. But they've been in there. Yeah, that thing is amazing,
Yeah it is. And and sowe'll there might be a little mushy instead
of hard, but uh, you'llget they get the idea, and I'm
excited about it. And we havesome dipping sauces there. I know,
I can't wait. I can't waitfor check that out. So I got
an interesting concept for you today,Jim. So you know, I know
I normally bring an assortment of beverageswhen you get here. Uh. And

(09:50):
the place I stopped at I sawsome hard iced teas. Okay, So
we don't usually do those, soI figured have to expand our param Yes,
so I got two different ones,okay, and we're going to have
them both and we're going to decidewhich one's better. Oh excellent, all
right, So dive deep that it'stime, right you ready? Yeah,
I'm you know, you know me, I'm thirsty. This is the grillss

(10:13):
podcast available on iHeart. Of course, you have that app on your phone
and your iPad and your computer andeverywhere in your world. I heeart as
the place you get music and allthe greatest podcasts in the world, including
grill List. We're also on Appleand Speaker and Spotify and all those other
places, pretty much any place youwould get a podcast. We also have

(10:37):
a website, girll lisspodcast dot com. Yes, and info at girllss podcast
is our email. Yes, itis. If you want to suggest a
particular thing. Maybe you're sitting thereand you own a craft brewery and you
want us to talk about your stuff, to send the beer over, We'll
be glad to absolutely. Matt continues, all right, So there is and

(10:58):
I will start off my saying this, and I will admit this. I
believe at one of the beer festivals, I did not say the name of
this brewery, but I kind ofhinted and kind of poked a little fun
at them. Okay, all right, so I'll admit this. So this
brewery, the reason why I pokefun at them is okay. So we
talk about budget all the time,right, we talk about what budget?
Oh yeah? Right? So yeah, I mean not everyone can afford the

(11:22):
thirty thirty five dollars four packs,that is true, all right, So
or you keep that for ultra special, right whatever. Yeah, right,
So there's a brewery that has beenaround for a little bit now, and
they make these. They're mostly knownfor their IPAs, mostly okay, and
they make them extremely high alcohol likenine ten percent, and they're cheap,

(11:45):
so they're like, they're cheap IPAswith a high ABV. So if you're
looking to get like taint, it'skind of that's kind of the purpose of
what they do. I get it, okay, So that's kind of why
I poke fund that there. Itdidn't seem that they put more thought into
the toxic right. They're not like, hey, let's do let's do unique
flavors. They're more like, weknow how to get you hammered in here,

(12:05):
well here, I grow list.I wouldn't tell you that doesn't happen
time to time. However, that'snot our that's not what we're supposed to
be. Yeah, exactly. Wemay or may not have gone in that
realm, but we'll leave that alone. Are more fun. So this is
is from Voodoo Ranger. Voodoo Ranger, yes, all right, all right,

(12:26):
and they usually have like some likeskeleton things. Yeah, okay,
so this is their hard charged peachtea. I love peach I do too,
Okay, So you've got to winalready yep. So of course they
are not light in the ABV.It's seven percent, all right, but
it's not their stuff usually, likeI said, nine or ten. So

(12:48):
this is kind of calmed down forthem, right, Okay, But I'm
curious to see because the other onesthat when you drink them, the beers
that they make, you can tastethe alcohol. There's no question in it,
right, So I'm curious if thiskind of goes on food. Yeah,
so this is We'll leave it toyou to bring the sledgehammer right in.
I know, yeah, I'm gonnaget emails, and I'm sorry about
this, but here is. Thisis iced tea number one from Voodoo Ranger.

(13:11):
I should I should probably tell youwhere they're located. Uh they are
in uh Daleville, Virginia. Daleville, Virginia. Okay, all right,
so here it is a road itdoes we should get there. Oh that's
a snap. Yeah, that wasa nice vacuum there, buddy. All
right, it's coming interesting color,oh peach, Yeah, it came out

(13:37):
more caramel. Look very calmonly looking, of course, no, because it's
iced tea that smells smells delicious,smell the alcohol smell that all right,
my friend, you're ready, Yeah, Matt Wilson getting it done. Here
we go. M that's actually prettytasty. You can taste the alcohol little

(14:01):
bit, but it's not like crazy. Well yeah, it's not like you
took gin import it right, exactlytwo drops of water, you know,
it's not like that. There's anice it's got a nice flavor to it,
though. I wonder what they whatalcohol they use in That is a
great question. I wonder if theyput that on the can. I'm sure
they probably don't. I like that, Yeah, now I can. Of
course, you always bring everything hereice ice cold, and ice cold is

(14:24):
got to be ice cold, right, absolutely? Yeah? All right?
So how much was that one?Uh? So this wasn't that expensive.
It's probably like for a six packtwelve ninety nine thirty bucks. Yep.
I think I need to put afew of those in the cooler out back.
It's not bad right out at thebarn, though. I don't sleep

(14:45):
well most nights anyway, so that'sa good idea. Thank you, doctor
Wells. You take two of theseand call me the b and take another
one kill me. I like this. It actually does taste better than I
thought and things. That's pretty good. So this one, this one's off
to a pretty good start in thisscheme of things, right, not bad

(15:07):
at all. Oh there's more.Yeah, Matt shares. You know that
I've been accused of not sharing inmy life. You shared with me pretty
decently. I have a Tomahawk's takein this in the freezer. Well that
was that was a Christmas pressent.That that was a special deal. Listen,
that's that's how you give a giftright there. You need to treat

(15:28):
yourself to that. Let's get thatdone. I know, I just I've
been so busy. But I'm I'mgonna go outside together really soon. You
know what I when I say thatI've been so busy? You know what
my wife does? She know sheShakespeare's fingers and wraps them back and forth,
you know, the little viol violinmany violin. Right. But I
see, here's the thing that Iunderstand. I know you pretty well,

(15:48):
and I understand how busy you are. When you say you're pretty busy,
you mean it. I get it. I understand you're busier than I am.
Though you're working a lot of jobs. Three jobs, right, I
mean, come on, yeah,you're the can dream there, Buddy's I
try. That's great. So sothese rattlesnake bites are fun to make and

(16:12):
real simple. You take some jalapenos, you could use some other stuff if
you wanted, and if you werethe person that didn't like heat, most
likely, yeah, but you coulduse sweet peppers if you want it.
You're ruining it, but yeah,you know whatever. Uh. And then
I added the purple onion I loveit because I love it. And then

(16:36):
you mix that stuff in there,and you can put anything you want.
And I put some cajue in andthen I put a whole a little bit
of garlic minced garlet in there,and then some of that Tabasco green stuff,
and then I dumped about two cupsof pepper jack cheese in there.
Well, I have to admit thatthe recipe calls for that. I couldn't

(16:59):
for some reason, I can't findthat already cut up, and time was
of the essence, So I gotColby something or other. Okay, that's
fine, there's still peers. Andthen I jacked it up and you just
mix that in a bowl and thenyou take and you form it with your
hand into a ball and you setthe ball down on a cookie sheet.

(17:22):
I use those. We use amillion of those foiled pans and uh and
then into the freezer cost because ithas to be hard, right, it
has to be hard when you putit in, you know, in the
fryer, and then you take itand run it in that egg washed with
buttermilk is the key. Buttermilk forfrying and and you know, an egg

(17:44):
and put it in there and theninto the flour breadcrumbs you could. I
added a little pepper to that,I think, and then you coat the
whole thing and you deep fried it. So the results of the first time
were were good, but I letit sit out in the pan before I
cooked them too long and they gotthey warmed up a little bit. So

(18:07):
when I put a couple of themat the end into the oil to fry
them, they just kind of wentdissolved, you know. So now we
got oil cheese oil. I betthough. But I made twelve of them,
and I think I think like tensurvived. Made every single one.
It was a test de and Iate them all and they were good.
Yeah, oh they were ex perfect. But you know, I don't know.

(18:33):
I'll be interested in your opinion.I'm looking forward to it. Also,
this week. Now, I hada crew of guys here. I
saw, I saw Welch and histeam was here. Yeah. Yeah,
they were tuning up the ranch here. It looks like landscape company. They
malched and edged and whatever, andthey did all kinds of stuff. In
my opinion, probably probably the bestlandscaping company in the world. Right,
I agree. Uh So whenever somebody'sworking here and there's a crew, or

(18:59):
even if it's one person, Iwill be cooking lunch for the crew.
So I got it was the firstinaugural use of my Blackstone grill. Oh
and I didn't get a text herphone. Well, I forgot. You
ize it was so funny. Butso Diane says to me, well,
wait a minute, it's your firsttime. You haven't usually yet. You're

(19:22):
sure you dive in by right,you got to. So I've got burgers
going over here, and sausages overhere, and peppers and onions like we
had. It was so much fun. I was cooked immediately. I love
that thing. So they were herelonger than get out of here, till
like eight o'clock at night because youwere cooking. Yeah. So I was
talking a watch on the phone andhe goes, what are you feeding them

(19:45):
for supper, and I said,quid being greedy. Well, I had
a container of chicken livers, andmy grandmother taught me how to fry chicken
liver. We had those on theshow, and we're going to have them
again. And you would cook apound of bacon down, get that grease
and whatever, and then put alittle oil in there. And I think
she might have put some butter inthere too, which is all the taste

(20:07):
and flavor. Yeah, And thenyou take those chicken livers, wash them,
and then put them in a flour, salt and pepper mixture. I
put a little bit too much saltin this batch, but you know whatever,
and then you're shaking in a ziplock bag, coat them and fry
them down, and really fry themdown because I like them almost like semi

(20:27):
chrispy. The gotta a little crispy. I agree. They were wonderful.
Yeah, you know, not awayI think we thought was I think chicken
livers, which I love, andespecially when you're frying the way you made
them, they were really good.But I think that's a so I'm closing
it. I'm fifty. I thinkthat kind of food is kind of like

(20:49):
my generation in before you know whatI mean. I agree, a lot
of younger folks don't understand that.Yeah yeah, Well I had three younger
kids working for this landscape company,sitting at the at the at the bar,
at the outdoor kitchen, and Isaid, would you like some chicken
livers? And they all three ofthem looked at me like what. Yeah.

(21:11):
One guy goes, yeah, I'lltry one. Yeah, I'll try
one out. So all three ofthem tried. There was one guy that
he wasn't doing liver no matter whatthe other two guys. One guy said
because he raises animals and stuff athome. He says, I never knew
that this could be so good,it would be so good. How'd you
do this? I pick his youknow, he picked my brain on it.

(21:33):
So more to come on that Ilove cooking to. My dad made
him when we when we were kids. My dad's mom made it, when
you know, my grandmother when wewere kids, also when he was a
kid. My mom never was reallya big fan of chicken livers, but
my dad and on his side,the southern side, we all ate chicken
livers. But I think if Ihad a mentioned it to my children,
they would look at me funny.So chicken livers done right, you know,

(21:57):
can change somebody's whole. Look,yeah, organ meat is not bad
if you do it right. Andthere's a ton of organ meat out there.
There's hard there's there's simus, there'sall kinds of things, and it
just turns people off sometimes. Butif you know how to cook, if
you do it right, yeah,the organ organ meat tends to have more

(22:18):
of that iron taste to it,you know, because there's a lot of
blood flow that goes through those thosethose portions, which is which you know,
some people they you know, howdo you describe it iron taste?
What would you say, chewing ona pipe? I don't know, but
you can tell. Yeah, that'sone of those what's that Japanese word?
You just mommy, mommy, Yeah, yeah, I don't Yeah, I

(22:44):
don't know, but yeah, butyou're you're right. That's either people are
either curious and like it or theyare repulsed by Well there's times in history
when uh, the organ meat waspart of the animal and you didn't waste
any of it, right, Yeah, so you know, I mean that's
that's a survival wizards. Yeah,I love gize. It's another one of

(23:10):
those things were you either love itor hate it. But you got to
know how to cook the gizzards.Yeah you got there's a way to make
him very tender and fall a party. Rocky Mountain oister, yea good,
we talked about we sure have.Yeah. Uh, well did every Rocky
Mountain oist. Well, no,we'd have to not tell him what it
was. Yeah, yeah, we'llsee we should. We should do that
to him. I would love todo that. Well, yeah, but

(23:33):
he steals food when he's here,he does, so you know we have
to. So you want to tryanother drink or yeah, let's do you
want to try the second iced tDo you want to have a buffer?
Let's have a buffer? Okay,I think that probably makes sense. But
that that first iced tea that peachI really liked Voodoo Rangers. So the

(23:55):
next one is the same company.No, it's a different company. So
it's the battle of the companies.It is a company though that you I'm
not going to tell you it isyet, but you are very familiar with.
Ah okay, I love it whenyou do that. All right,
So this can and a Voodoo RangerYeah okay, yeah, that's made with
real tea. Yeap. It doesn'tsay real peach, but you know,

(24:18):
I don't know how you get topeach without it being real. It's really
good enough. Yeah, it isgood, very good. So did you
eat breakfast this morning? I didnot. Well, I got your breakfast
for you. Oh my gosh.All right, French toast. Yes,
so we've I know we've had ithere before, but this is one of
those weird beers that I actually like. It's got a good flavor to it.

(24:40):
Southern Tier makes it. We're uh, we're not going very light today,
Jim, and I apologize. Thisone's an eight point six. All
right, hope you hope you haveno plans later on. I don't have
to go anywhere in the morning.Good, but I will sleep well.
Yeah, because I'm not I'm notgonna lie to you. We may be

(25:00):
going up. Okay, Oh really, So Southern Tier Brewing Man closing the
deal. Yeah, listen, youtold me you had a hard day.
I did you know. I'm lookingout for you, looking out for you.
So Southern Tier Brewing. Uh.They are located in Wakewood, New

(25:21):
York. Okay. And again theymake a lot of different beers and they
do a specialty series, and thisis one of their specialty series beers.
So this was the French toast we'vehad before. It actually tastes like French
toasts, if you remember. Ilike that. It tastes that syrup and
everything. We'll try it again,all right. So this is a bottle.
Don't worry about that keyboard and allthat other stuff in the way there.

(25:44):
I mean, you know, it'sonly twenty thousand dollars. That's don't
worry about it. Sure, aspart of your job to broadcast whatever.
It's all right, Matt pouring awaybecause this was a bottle opener deal.
No, wow, that's a darkyeah. Yeah, well you can smell
you smell that French tost It isreally good. All right, you're ready.

(26:08):
Here we go. Yeah, let'stry it out. Yep, right
in the back too. You reallyget man? Yeah, yeah, it's
pretty good. That's a hell ofa beer. Yeah, it's a dangerous
one. And that's not that expensive. No, these are not you know
what. So here's the funny thing. When they first started doing the specialty

(26:29):
series, they sold these by thefour pack, and you know they're not
they're not the big sixteen ouncers thatyou get from the cans. Right,
these are just a twelve ounce bottleand they are selling for like eighteen ninety
nine. Yeah, but they've sincelowered the price, so these are like
thirteen Now they're selling four packs.But it's not so bad. But still
a specialty beer it is. Andit would be fun to go down there

(26:51):
and yeah, tour that. Iwould love to do that, do that.
So yeah, So, as wetalked about before, though, these
are the kind of beaches be carefulabout. They taste good. I can
taste sure, can you know,I like it, don't get me wrong,
but it's definitely there. That's great. You know, when I was
a little kid, my grandmother wasmy I learned a lot from my mom

(27:17):
to cooking wise, but my grandmotherwas was the cook. I mean that's
all she did. She never workedwhatever. And it was back in the
day when my grandfather worked for Kodakand and uh yeah, and it was
you know, it was stem tostern and the cradle to grave almost and
it was, uh you never worriedabout your job. And who were the

(27:38):
big one? There was Kodak andXerox, right, Kodak and Xerox.
Bals yes, degree uh, andthere were a few other ones, but
uh, you know, uh,the U of R has always been a
bit Yeah. I think that's thebiggest employer in our area now and still
is. Yeah, you're right.But my grandmother would you know, she'd

(28:03):
involve us in cooking because I expressedan interest in that, and it was
always just a wonderful time over ather house. Now, in the meat
department, it was a different dealme. Everything was cooked well done.
Now you can cook well done whereyou go, oh man, this is
well done, it's leather. Oryou can cook well done, oh my

(28:25):
gosh, it falls right off thebubin. It's possible, which is what
it always was. You know.She had a pressure cooker that she used,
so anyway, that was it wasalways a fun time going over there.
And there are times that I remembersome of the foods we have we
had back in the nineteen fifties andsixties. That dates me, I know,

(28:48):
you, but there was my motherback then. There was you know,
I mean the mortgage payment was fiftybucks a month. Yeah, jeez,
I love to see that. Youknow, for ten bucks you had
fourteen bags of groceries. It's notso much anymore. We had this thing
called creamed chipped beef on toast.Creamed chipped beef on toast. Yep.

(29:14):
My mother would make this white saucea roue if you will, I guess
yep. And and you buy thoselittle and you just still get them today,
the little glass jar with dried beefin it. And she'd put that
in there and stir it all up, and they had pepper and whatever she
added to it, and and thentoast some toast and pour the stuff over
the top of it. And Iremember that it was wonderful. It was

(29:40):
wonderful. So let me ask youa question. You ever have so if
you got to like Weigman's or anynot any not all the big market stores,
the big box stores do this,But you ever have like that?
They have like that rye bread bowland they put that cheap chip beef dip
in it. Yeah, I ye, yeah, absolutely, that's so good.

(30:03):
And she would also do take apiece of toast for breakfast, a
piece of toast, and she wouldhave that white sauce and put that on
top of the piece of bread,and on either side of it was a
sausage link. And then she wouldtake a hard boiled egg and the yolk

(30:27):
part and break it apart and sprinkleit all over everything, and then slice
the egg the white part and putthat on top. So the whole thing
was And this is way before microwavesor anything like that. It was wonderful.
I remember that it was. Andthen I grew up in the TV
Dinner World. You know that washorrible. You know, got to a

(30:52):
point where you went there and itwas eighty one cents and you had you
know, yeah, I still hatethose. I know me too. Yeah,
No, I know one of theone of the things that I hate.
When I was a kid, Idon't know if you did this one.
My dad he always made it.He always made Cali greens. He

(31:12):
still does to this day, andusually he puts like either turkey neck bones
or like hamhocks or pig's feet there. Yeah, So as a snack,
my dad used to buy those jarsof pickled pigs feet, and as a
kid, he would share those withme. And when I was younger,

(31:33):
I thought it was fantastic. Igrew up older, we might have to
look into that, you know what. I'm a bring of the next episode.
I'm a brigad jar and we're gonnatry that. Yeah, why not,
that would be great. I havetwo brother in laws that are pretty

(31:53):
much worthless, okay, and andso we do gag Christmas. Sure.
Yeah. So when we raised pigshere and I had the pigs butcher,
they of course would have the head, so I wrap that up as a
Christmas present. They'd open it asa pig. The same thing with chicken
feet because the local save a lotstory. You buy chicken feet all the

(32:16):
time. And now, I don'tknow, I've never cooked them. I
don't know what they do with themor whatever. But some people stew them
and they're supposed to be soft afteryou do that. I've never had them
either. Yeah, we got toget into that or maybe not. But
so I'd buy a package of those, take them out of that package and
wrap them up and a Christmas present, give them my brother. And one

(32:37):
more thing that I loved as akid was lamb chops. I still do
love lamb chops. Lamb chop.My my wife, all she has in
her head is that it's a lamb. So no, we're not doing that.
Okay, fine, we had lambchop, lollipop snu some yeah,
yeah, No, it's the funnyabout of the think about lamb, and

(33:00):
you know that already, but Idon't know if any other people do.
Back in the day, lamb ischeap. Yeah, it's cheap, and
not anymore, and that not anymore. You're right, it's just as expensive
as beef. But in the olddays, we had these big lamb chops
and they had this giant fat capand we fought for that. That's what
we wanted. And they were youknow, cooked, and it was always

(33:23):
served with mint jelly, and wejust wanted that fat. You know.
It was great, probably an indication. But we both have a problem.
Yeah, we love food. Soanyway, I remember some of those old
meals. I wish I could duplicatethat, just for once, for the

(33:43):
ell of it, you know,but I probably can't. Yeah, I
I most the most recent lamb thatI had at we had it on the
show here. And a friend ofmine, who is the father of one
of my daughter's friends. She alsogoes to karate with my little my daughter
Trinity. He had this big partyand he invited me over and he goes,

(34:04):
hey, you bring a dish,I'll you know, I'll make stuff.
So I made some smoke chicken wingswith ku sas and brought a big
pan of those over and he hadbeen smoking a leg and lamb, all
that's great. May he makes hisown mint jelly, and oh my god,
it was so even the kids,it was so good. Something about

(34:25):
mint jelly and lamb. I don'tknow. Yeah, that's crazy. Yeah,
so you've fed me too high alcoholbeers, so would you. And
you know, in the old dayswhen we were kids and we go over
to my grandmother's house, we calledher Nan, right, and go over

(34:45):
to NaN's house, Nan and Pop, and there'd be a pie sitting there.
Always. She made pies, millionsof pies, and of course we
would always say can we have apiece of pie? Well, and she'd
look at us like, well,we haven't even had dinner. So you
know, as an adult, youcould pick whether you want pie or you
want bites first. Oh my god, I'm I'm conflicted because I'm looking at

(35:08):
I have to look at this piethe entire time I've been here. I
think I would vote bites. Yeah, I take that, probably that makes
sense, But you put the piein my face. I know, it's
like torturing you. So for theentire episode, I'm looking at this pie.
So the entire fun on the roadroad trip, if you will,

(35:30):
for the girls podcast is usually withthe New York State craft bers. Yes,
so once you hammer on that alittle bit and I'll get your rattlesnake
bites, all salmon ranch all playedit up. I am excited. I've
been looking at this dip that hemade too. It looks delicious, so
I can't wait to have these.So there are some festivals coming up this

(35:50):
summer that it's festival season, andit's not just grilling season, it's festival
season. So coming up in June, we have the Real Beer Expo.
Our friend Will Cleveland will be puttingthat on at Innovative Field. It's in
June. I can't remember the exactdate. It's either fifth or sixth.
I should probably have that up butI don't. But if you go to

(36:12):
I think it's a Realbeer Expo dotcom. If you go there, they
should have the information. You couldalso follow them on Facebook. We'll have
the information about that too on ourwebsite, Grilllesspodcast dot com. That's one
of the first ones for the summer. There's another one in June. It's
gonna be the Canal Side or that'seither July or June. I can't remember
which one of that us either,but that's gonna be the one that Canal
Side that is from the New YorkState Craft Brewers Association. That's a fun

(36:36):
one. That's a fun one,but that's because it's a beautiful place it
is and it's gonna it's in Buffalowith canal size right by the water.
You see some of the ships there, and they put on an amazing crestival
there. It's a huge one,and there's a there's a ton of craft
brewers around. Then there's a onein August, the Flower City Brewers Fest

(36:58):
put on by a Rowerbox and ourfriend John Elob that's one of the earliest
beer festivals around in our area.Uh. They've been doing it for quite
a while and I love that festivaland they do a great job. The
food and the drinks are great.It's downtown right by the right by the
food market over there, uh andthe Farmer's Market I'm sorry, and uh,

(37:20):
you know wan Maria's and Banana Stopis there and all these different food
vendors are there. Uh. Sothat's another fun one coming up later on
when it starts getting cold. Uh. The New York State Crafts Associates does
another one in Syracuse, and thatone, yes, yes, so much.
Yeah. So this is, likeI said, the one once you

(37:44):
start passing May festival season is here. Well, I was hoping you'd talk
along. I know you you youwere diving even you just start eating as
I was talking. These are alittle on the soft side because they've been
sitting. I've been sitting sitting ontwo hundred degrees temperature, so they're still

(38:08):
warm. They have a kick tohim. They are absolutely wonderful. Now
you have a different sauce than Ido. Yours is a little hotter because
I know you like I like spice, yes, but still cajun m hm.
So there's a little Christmas to this. It's a little crispy still right.

(38:29):
Matt dives in rattlesnake bites all outof the ranch. All right,
here we go. Here's my bite. M m. That is delicious.
So for me, this is justthe right amount of kick to it too.
It's not I could have had beennarrowed you, but I decided,

(38:50):
you know, I wanted you to. I could get home, okay,
I could drink this sauce. Isit good? That is what you have
in your cup for sauce is RanchCajun, the Ranch brand what is that
brand? Hidden Valley? Yeah,that's right. Tasty, aren't they?

(39:16):
I could eat one hundred and twoof them. I know that's a problem,
I thought because the first time Ionly made like twelve of them.
This time I think I have fifteeneighteen or something. They'll be would want
to have more than you know,these are amazing. They do bite Yep,

(39:37):
there's a kick to them. Mmmmmmm first sing Italian radio. Make
sure you're too hard? I don'tknow. I went to rail school to
that. Yeah, say that everypodcast. These are delicious, Yeah,
these are. These are one ofthose appetisers that where I wouldn't stop eating.

(40:00):
For me, it's the war ofthe appetizer. This is this is
I have friends that participate in thatwar. Mhm, summer better than others.
But it was tasty. One ofthe appatizes that we were talking about
today actually at work where I domy day job at the college you work

(40:22):
at, someone mentioned what are somequick advertiser that you can do that are
very delicious that people will eat?Uh and and you know it's and it's
kind of unique. I told themone of the best ones that I had
that's pretty simple but delicious. Itwas here that I now emulate, and

(40:42):
that's the bacon rapid sparagus that it'sso good. Now. Usually with asparagus,
the smaller spears the are the onesthat give you the better taste.
But when it comes to wrapping themwith baby, the bigger ones. Yeah,
and it is. That is sogood. And I remember the first

(41:05):
time we did that here. Youtook it home and your your young kids
poleshed them out, and then theyasked me to make it like seven times
after that. I just hammered mine. Wow, they're gone. Well,
God, those are really good.They are tasty, and I'm glad you
up the kick for me because Ilike this. It's perfect for me.

(41:28):
Little little sweater on the top ofthe head. I have to I have
to drop the glass of little subYes, great, mm hmm. Mangles
are good. So you have afew of these at And this was actually
an experiment, uh for me,because I like to do appetizers. But

(41:50):
how I would have this stay aroundfor an hour or two. I have
a chafing dish that I could putit in and and now that I know,
I can keep them relatively stable yep, for like an hour on heat,
rather than have them turned to apancake. Yeah. So if you
were having your next party and youinvited me, you made these, you

(42:12):
have to make twenty five for me, and then you can make some of
the rest of the people there.They are tasty. Those are really good,
well done, sir, Well youcan have more, so I plan
on it. Yeah. So,I mean, you know, as a
chaser that BlackBerry pie is looking atthat looks it's been killing me. I

(42:32):
been looking at this since that goldenbrown crust on the top just looks amazing.
All right. So there's this companyout there called Best Reviews. Now.
I I've been a reader of consumerreports forever, all my life yep,

(42:52):
and then it kind of got toan unbelievable state for me. Yeah,
I'll wait a minute. That isn'tright, and so I don't know.
I wasn't trusting that. So Isearch around and I find these I
try to find these reviews where they'renot just paying for something to Yeah.

(43:13):
Now they rated I went to three, four by six, seven, seven
smokers. Lot of people getting intothe smoker thing. First, they researched
seven different ones, and the onethat rose to the top is the Weber

(43:35):
twenty two inch smoky mountain cooker charcoalsmoker. That's the one that looks like
a vertical torpedo. Yeah, basicallyI've seen that one, yep, and
it's it's five hundred bucks. Notthat expensive smokers at least and for for
somebody. I just wanted to getinto this without diving huge. I mean,

(44:01):
you can buy some barrel grills fortwo or three hundred or whatever,
but a simple drum smoker like this, horizontal or vertical, there's it's an
easy way to get into an affordabledeal where you can try your your skills

(44:21):
first. Right, Yeah, Igot you, and it's not going to
cause you a cost you a wholebunch of money, and it's still going
to be a pretty decent smoker.I had. I had a radio partner,
which you knew a little bit,yeap. He was there for the
for the first portion of my careerwith you guys. We represented a company
that sold Komodo Joe grills. Soin you know, this little byproduct of

(44:44):
the radio business, you we geta grill which got I mean those big
red Komodo Joe's that you have outthere right, well, these these were
the two eight eighteen inch ones andthey're wonderful girls like you put some amazing
foo. He fired it up thefirst time temperature went to nine hundred.
Because he didn't read the thing andhe didn't, you know, care to

(45:05):
understand how it worked. He burnedeverything, said, I don't want this
thing, so he sold it fora hundred bucks to somebody else who I
really appreciate it. I wish Iwas wrong during that time. I know,
I know it was actually Mike Whittemorethat bought it, remember mine,
I know Mikemore Yes, yes,And he just didn't want to put in

(45:27):
the time to learn how to doit. And it's not that difficult,
it's not really and and I lovethose smoker girls. You can make them
really cool. It was one ofthe best briskets I've ever had of that
thing by accident. But it's stillreally weird. People have will never understand
that day and how that brisket keep. That's why life's great. How long

(45:52):
did that thing sit? It's setlike it's set for a while hours.
Yeah, it rested for four hoursand I still had to probe in there.
Yeah, it was warm and itgot down to around one and I
didn't want it any less than onefifty. Well, when we cut it,
you push on that thing moisture twelvefeet over the other side of the

(46:13):
room. Yeah, it was great. Yea melted in your mouth. It
was really good. So the toppicks for this, all right, I'm
here, I'm curious for this.The Weber twenty two inch smoky mountain cooker
was the number one. Okay.Up next was the pit Boss Lexington wood
fired pellet grilling smoker. I've hearda lot of good things about pit Poss.

(46:34):
Yeah, well they're part of abig deal. That's probably advertising.
Next would be Dina Glows Signature Seriesheavy duty vertical offset charcoal smoker grill.
Never heard of them me, neither. Tragger Grills Pro Series seven eighty wood
pellet grill and smoker. That makessense. Next up was the Master Built

(46:54):
forty inch digital electric smoker. I'veheard of Master Built. I don't know
that's cheating though, Yeah, I'veheard of them though. Camp Chef smoke
Vault, which is a more ofa portable thing you can take around and
then rounding it out is the EastOak thirty inch digital electric smoker. I

(47:15):
guess if you're doing some ribs oryou want to some small some bacon or
whatever, you're likely light duty.Yeah, light duty, I'll call it
that. The electrics are more now. You don't have to there's no maintenance
there. No, you turn iton, you put a few chips in
the bottom, and you're good togo, you know, as long as
you have power. Yep. Sowell. The official pellet smoker of the

(47:38):
Girl's Podcast the LG twelve hundred blacklabel from a Big Ash. Yeah,
it was not on the list.No, which is my favorite smoker by
far? It is. We We'vehad this what three years, I think,
so, yep. And I havecooked so much on there. I

(48:00):
want to say, at least everyother weekend I have something going on there.
So that's twenty five times three.So I've cooked at least seventy five
times, right, yep. Andit's just a wonderful. It really nice
electronic talks to your phone. Yep. You get the actual temperature is pretty
close on, right, and themeat and the smoke and the flavor that

(48:23):
you get from that thing, it'swonderful. Yeah, but you know that
one costs more, so I yeah, those are about twelve hundred bucks.
Yeah, and that's the thing.All the ones that you probably that were
probably on that list, probably weren'tin that price range. Yeah. Correct,
So they're talking about like quick affordableones. Now you obviously you spend
more. The more you spend,the better quality than you get. Right.

(48:45):
Anyway, Well, we enjoyed.We enjoyed the time with that pellet
grow. I'm looking forward to thatlast and forever it's covered, I clean
it. One thing I did learnis I have to clean it after every
time. Yes, you can't letit build up. But I've also had
the fire. I had the sameproblem a few times, so I always

(49:05):
got my little shot back, youknow, suck all the ashes and stuff.
Yep, every time, here Igo, Well, I'm thirsty again.
All right, So let me askyou a question. You want to
you want to explore some more beers, and you want to try that second
iced tea. Let's do one morebeer. Matt dives. Yeah, he's
he. I'm surprised he actually takesmy suggestions. Most of the rest of

(49:28):
the people in my life say no, we're doing it this way. And
so, so it's a bright redlady. So I tried. I decided
to take us down a little bitbecause the next, the other one that
I have in there, is likea ten percenter, I believe. So
I mean, we can go thatroute if you want to. We can
wait, all right, we needten minutes. Let these bites soak up

(49:50):
some of the other. Yeah.So I don't think we've had this before,
So that was why I'm curious.So we've had beers from Elegantville Brewing
before, Yes, we have.This is a strawberry crunch bar cream Ale.
Oh that's interesting. Yeah, strawberrycrunch bar cream Ale. It's a
sweet, fruity and delicious brood andpackage in Little Valley, New York.

(50:14):
Let's see if they have anything anythingelse on here. Nope, just the
government label and stuff. This one'sa six point oh six point oh.
It's so supposedly it is supposed tobe sweet and fruity and delicious. When
I close my eyes and I thinkof strawberry crunch barye, I think of
that that candy bar. Yep.That yeah, it was. It was.

(50:38):
I don't know if it was calledexactly that, but it was you
know, red colored and whatever.Yep, I think of the ice cream
where it's like that with the littlestrawberry crumbson. Oh yeah, okay,
on a stick with you from Skippy's, you know. Yeah, So let's
see if either of us are right. Check that out. Matt grabs the
official salmon rights another bottle. Yeah, there you go, all right again,

(51:04):
don't worry about that. It's allright. I got I got sauce
and deer all over it. Laterthe little pie, yeah, I think
the pie would be worse. You'rejamming BlackBerry a million dollars board thing.
That's too funny. Well, no, this comes out looking like our standard

(51:28):
beer. Yeah, there's pills,nerve whatever. So let's smell it up.
I can smell the sweetness to it. Yeah, a little bit,
yeah, a little bit of strawberry. Maybe. All right, you are
right, Yeah, let's hammer therewe go, I mean, let's try.

(51:49):
I don't know what to say thatwhat happened to straw I was trying
to figure out what to say.I didn't know what to say. It's
it's well, it's just you leaveoff. You go ahead. It's not
a bad beer, but it doesn'tchaste anything. Strawberry crunch bar. So

(52:10):
we read the description of what supposedto taste like, I don't. I
don't. I don't get that.I do get the cream ail part of
it, though, Oh yeah,if you so, this is I'm reaching
here. But in the back Iget a little bit of the strawberry.
Yea, a little bit in theback again, take your word for it.

(52:34):
You kill me. That's too funny. Well, it's not a bad
beer. It's not. It's notit's not a bad beer. I'm not
sure that's the right label. Iapologize makes They make some great beers.
That's too funny. Yeah, Imean they do. They are really you

(53:00):
know. They put it right there. Yeah, sweet fruity and delicious,
right absolutely, Well you know partof that, so it is okay,
it's delicious kind of Oh well,god, so if if you know,
if it makes you feel any better, we have a BlackBerry pie. Then
actually we provide them. Well onthe wall of fame. Uh, I

(53:23):
like the bottle art. Yeah soyou so you put it up there.
Well I have another area you aretoo. Oh my god. I have
some friends that swear about rectac smokersand they're pellet. They're pellet girls,

(53:49):
and they're they're not all that expensiveeither. And I there's one that's called
the Bullseye it's kind of a roundshape thing, and that's four forty nine.
And there's a road Warrior three hundredforty p which is six hundred,
and then the patio Legend for tenby Rectec, which is six ninety nine.

(54:10):
So those are like not not crazyexpensive prices for for Pelle girls.
It's R E C te G andit is a Pellic grill and they also
make some some gas products and somewood fired and whatever. So anyway,

(54:30):
it's supposed to be a really thepeople that I know that have have these
grills, they love them really.Yeah, and uh, I've never I've
never even heard of this company before. Of course on their website they go
feeling hungry. Of course they do, Oh wait a minute, I'll be
done, and they have they haverental snake bites on their website. Yeah

(54:51):
that's funny. Well they call themcrab meatballs, but they look Yeah,
I eat a crab meatball and arpeat. Yeah, I do have some crab
left in the freezer. Crab mylovely wife Diane loves, she really likes
crab cakes yes. So that's whatI have left is a bunch of knuckles
and things. I can get enoughof that out of there to make some

(55:13):
crab cakes. So when you doso, just people make crab cakes kind
of you know, thousands of voices. Some of them do the heavy breading
where there's a lot of crispy bredding, but and you know there's crab here
and there, and some of themdo a really light breading with mostly just
crab meat. Which one do youtend to do? That's a great question.

(55:35):
I don't do it either way.Okay, you've been to Red Lobster,
right, I have. And youknow those biscuits, the Chutdterbay biscuit,
So you can take those. Youcan buy those Cheddarbay biscuits at Wegmans,
right, And what I do isI take that and I mix,
I mix the crab in with that, god and make the crab cakes.
The Cheddarbay biscuits by themselves are good. So yeah, you put a little

(55:59):
crab. Now, it takes alittle bit of figuring it out to the
moisture part of it, because youdon't want to dry crab cake. No,
But there that sounds really good.That sounds very good. We're gonna
do a lops roll on the show. Well I wasn't going to bring this
up pockets right now. No,that's great. We have this thing here

(56:23):
in Rochester, New York called theLilac Festival. We sure do. And
it's coming up on the tenth,which is a couple of days from now,
right this weekend, I think itstarts, yeah, maybe. And
they had a list of all ofthe food trucks that are going to be
up there because it's exclusively well notexclusively but mostly the food truck right yet

(56:45):
food and none of I've read thewhole deal and none of them said anything
about uh yeah, yeah, Iwas disappointed. Yeah, there's two things
that used to be around our areathat they stopped doing that make me kind
of sad. I don't know ifyou've been, but for a long time,

(57:06):
they used to have two like bigrib festivals. I don't know if
you remember those. Yeah, they'rebig, yes, so they Yeah,
So they had like all these competitivebarbecue people who would be they have I'm
all set up and you'd get tosample their ribs and their barbecue, and
then you got to vote, andthen the winner would get like a trophy

(57:29):
or something, and they did thatevery year here for a while, and
I don't know, rock festivals,yes, yes, yes, yes,
you're absolutely right, and then startedwith rock Rock rib or something. I
can't remember, but it was greatbecause you got to try all these Some
of them came from outside, right, so they were they were all local
somewhere from Texas and someone from wherever. There's a lot of those guys whore

(57:51):
money is no object and they cantravel how much just just loading up several
million dollars. Well, so youcannot go to grills podcast dot com,
infogs podcast dot com. If youwant a sponsorship traveling across the world,
we'll do that. We're going torequire a very expensive motor home and new

(58:12):
grilling equipment that we can transport.Yeah, anyway, at those festivals are
so much fun because you would goaround and try pulled pork and a bunch
of different ways and and and theseguys really had the competition. Cook on
a rib is different. It's nota fall off the bone deal. So

(58:32):
can you explain that to some peopledon't understand that it is. It is
cooked to a savory perfection, butit isn't vulcanized right, and there's we
all like to be able to pullthat bone right out. Yeah right,
And that's good. I get it. But a competition rib is cooked tender,
it's seasoned properly, and and itis it when you bite into it.

(58:58):
It's just a unique seal to itwithout it being overcooked. Right.
Overcooking gets that soft that that welike, right, the fault the bone
is kind of overcooked, but you'reright, it's still tender, but the
meat stays on the bone. Youactually have to bite and pull it off.
And you if you're in one ofthese festivals that competitions, I guess,

(59:22):
uh, you know, you're talkingto it, you're playing with it,
you're sampling it, you're you knowwhatever. I mean. You really
some of those guys are and galsare awesome. They are, they really
are. So let me ask you, I know we got some other times.
Let me ask you a question.Though. We eat a lot of
food here, and we smoked alot of food here, and we do
a lot of meat here, andwe both love ribs. You know what

(59:45):
I'm gonna ask you? Yeah,do you prefer competition ribs or do you
prefer the everyone when you cook foryour family or your friends. They all
see the commercials with fall off thebone ribs, right, and then and
then we try to emulate that,which we both know that's not competition.
Rib Do you prefer the competition orthe fall off the bone? I do.

(01:00:06):
I prefer the competition taste and consistency. And it's it's like, I
don't know how I can describe it. It's like when there's a perfectly cooked
rib by yeah, yeah, andyou can almost cut it with a spoon,
right, I mean it's not overcooked, it's still medium rare still right.
Yeah, Now your ribs are notyou know, your ribs are cooked

(01:00:27):
on one cooked right. But it'sjust a it's a consistency that just puts
a smile on your face. Iagree with that. So I agree with
that either way. It's it's anart form to get it to that,
to that level it is, Iagree. So, yeah, I enjoyed
the beer. It's good. Yeah, yeah, it's fine. Beer's it's

(01:00:52):
fine. Man, I put thebattle. There's a picture of a food
truck on it too. It can'tbe all that bad. Yeah, I
put the battle for you some more. Put the bottle right in front of
you. Okay, I can't reachit right now. I'm here, give
me the check. Wait a minute, I can't get my that's too funny.
Well, I think I think timehas come where we have three choices

(01:01:15):
here. I can give you afew more you have to throw that in
there. Or I can cut youa piece of this BlackBerry pie that I
made an hour ago that's been staringat it the time. Or we can
we can try that that second teaand analyze it. All right, all

(01:01:35):
right, so you figure it out. Here's here's the deal. Let's do
because I think I want to endwith the pie, so let's do a
couple. Let's do both. Let'sdo some more rattle sneak bites, all
right, and the iced tea.That's a great idea. I was hoping
you say that. Jim will beright back. So Jim's gonna grab those
alligator bites. And as we mentionedbefore, you can find us anywhere Spotify.

(01:01:57):
iHeart we prefer I heard of course, because Jim I happened to work
for that wonderful, amazing company.Thanks process. Uh. And also you
can find us on Apple, Google, iTunes, wherever you get your podcast.
Uh, we are there. Andagain going to go this podcast dot
com of fit to find out whatfestivals are going on. We do those
live, by the way, Jimand I actually go to those festivals.
We have a portable mic and weinterview the people and also the actual brewers

(01:02:23):
and and and and the people whoactually put this stuff on. Right,
So we will talk to to genrea lob, we will talk to Paul
yone, and we'll talk to themany craft brewers and folks like you who
are just walking around. That's that'sfun. Yeah, just grab somebody and
hey, you want to do aninterview and they look at you. What's
this guy? Right? You knowwhat political party? That is actually very

(01:02:45):
supert? Are they gonna gree withpolitics? Yeah? Yeah, yeah,
but yeah, we we love doingthat. We have fun. We we
be friends of the squirrel. Wemade friends with the squirrel. So corn
brewing guys a squirrel suit. Youknow, we we probably hammered on this
one hundred times. But that guyunderstands market he does. Brewer is called

(01:03:09):
Acorn brewing. He's a squore andhe's a squirrel. That's that makes sense.
And these things are good, allright. So now I'm gonna grab
the beer or the or the icedtea. One of the things you have
to You can go google Texas Roadhouse, copycat Rattlesnake bikes. But the thing

(01:03:35):
is you got to keep in mindis that you can add and subtract anything.
You could do whatever you want withit. Yeah, you don't have
to make it like that that makesmy whole face pucker up. Hot so
hot, or you can make ittwice as hot. I have people in
my life that this would be mild, you know, and then I don't

(01:03:57):
know whether they're just saying that ornot. But yeah, but then there's
people like you know, your wifeand my ex who can't tolerate even a
dosa spice. Well, that's probablywhy the ax. Why did I say
I'll keep it in by Oh,that's right. You have the ability to

(01:04:18):
edit not today. These things aregood. They're really good. It takes
a while to make them though,yeah, I imagine it has to.
And then the deep frying part,there's definitely a learning flavor in that deep
Friday. And the thing you absolutelyhave to do is you have to put

(01:04:41):
it. Put them in the freezer. They have to spend at least a
couple hours in the freezer. Orit will fail. I love that sauce,
I really do. And these thingsare the seasoningland. Their redding is
really good. Again. I caneat one hundred and twenty of these things.
See I'm writing that down for Christmastime because I can get out of

(01:05:02):
my Christmas present for you for threebucks. Did I mention I enjoyed Tomahawks?
Yep, it does have it does, which is why I'm getting to
the drink now, Arizona. That'sthat I told you that you would recognize

(01:05:23):
the company. So I didn't evenknow they made spiked Arizona iced tea.
I didn't either, I guess,but they do. This is the Muccio
Mango Cowboy cocktail. Okay, youhave my attention, so to see if
it says it doesn't say the ingredients, but that's fine. But it's a

(01:05:45):
five percenter Arizona. Actually, theseare are canned and made uh in Woodbury,
New York. Woodbury, New York, so not too far. I
think that's down by the city isso it's or no brewing company that makes
all right? So again it's theI remember having the regular, the regular

(01:06:06):
Muccio mango iced tea that they make. So this is the hard muccio mango
iced tea, premium spiked beverage.All right, so this is more of
a mass produced deal, right.Voodoo's kind of still independent craft beer.
Arizona's more of the big you know, big boy, you know what I

(01:06:28):
mean. Yep, So all right, we'll give this a try. Oh
so you need a glass to youall right, man, smells delicious by
the way this is coming out.Look at that almost like a hazy I
p a pineapple juice. Smells interesting, smells good. I told you.

(01:06:51):
Mm hmmm. All right, you'reready, sir, here's to you.
There we go, very fruity.Yep, sweet yep, this is only
a five percent or to remember that, so that alcohol tastes you can taste
the difference in there without a doubt. I like that. I do too.

(01:07:16):
It's like pineapple juice, it reallyis. It's it doesn't have that
tea color. The other one hadthat tea color. This has more of
like like I said, it lookslike a hazy ipa almost. You can
still taste the alcohol, but it'snowhere near Oh yeah, there's at what
the other one? All right,So we just had both the iced teas.
So I guess Alaska. The VoodooRanger iced tea that was a peach

(01:07:41):
iced tea, I believe, andthe muchI Mingo Arizona hard iced tea.
Which one did you think was better? First of all, there would be
two different uses for these. Now, the Arizona you could throw it that
in a cooler, go out onthe boat. Absolutely correct, right,
you throw the Voodoo in the boatand you're driving the do so. So.

(01:08:11):
I liked them both, to behonest with you. But I really
like the Voodoo Ranger. I didtoo. I can't. I can't saying
that I did to independent brewery winsagain. Yeah, no, that's always
a good thing. But the Arizonais good though. It is tasty.
I would drink this, and you'reright, you're going golfing or going on
a boat or whatever you're doing cuttingthe lawn, you can have a few

(01:08:33):
of these and be okay. Thethe Ranger you may want to just kind
of sit down and drive that boat. Right h m hmm. Man,
I tell you what I as faras a would you consider this the budget

(01:08:54):
appetiser, Because as far as thebudget appetizer goes, this is one of
the best ones we've had very mucha budget. This is a purple onion
palipenias which are dirt cheap, Alittle bit of garlic which I have a
minced garlicerator, and some spices andstuff, so a little bit of flour
and whatever, so not not expensiveto make it in an egg. I

(01:09:15):
bet, I bet this batch wasn'teight bucks and it's and you can eat
one hundred of these. Now.The most expensive part of this whole thing
is probably the oil, because yougot to have a couple of inches of
oil whatever, and I we gothrough oil here like crazy. Probably not
so I have vegetable oil. Ihave some peanut oil that stuff. I
think this was just vegetable oil.It's good. It's like I said,

(01:09:40):
it's an easy it doesn't sound likeit's overly complicated. And it's delicious.
They are they are tasting. They'revery tasty. So I have I think
there's three or four left in there, but we're gonna eat them all before
you I leave. I have thatmuch faith in you. Yeah, So
keep staring at that. You seewhere my I just keep going. Jim.

(01:10:04):
Let me tell you so, Imean, I'm I'm a doctor,
not a pie eater. Now letme uh full disclosure. One of the
best things I have had. Andagain everyone who listens knows I'm not.
I'm a savory person. That BlackBerrycobble that you made, it was so

(01:10:26):
good, and Welch ate most ofit on me, but I tried to
get as munch as that could.But it's so good, and that that
kind of re re reawakened my interestin I. First of all, I
love cooking. BlackBerry is one ofmy favorite berries. Raspberry be number one,
black raspberries too, and you canmix all kinds of things we're coming

(01:10:49):
into. Of course, it isgood. And I love making raspberry r
barber or strawberry or rubber pies,which are good, but BlackBerry is my
favorite berry. Yeah, and Itry to The cobbler thing is so much

(01:11:10):
easier. The blackberries are less expensivethan good raspberries, so you know you're
making a financial decision there. Buta twelve inch Dutch oven, I can
make enough cobbler there to feed fifteenpeople, yeah, unless Welch can't,
right, So you know Welch isthere. That whole Dutch oven is just
Welch. And there's a learning curveon that too, So I guess I

(01:11:36):
put the pie off long enough front. Let's do this right. I'll be
right back. So, as Itold you when I walked in today and
sat down in the Semmerrench studios,there's a pie like Jim is teasing me
with this pie. He put itright on top in front of my face,
right by the monitor that I usedto push the button and stuff.

(01:11:56):
But looking at this pie, theentire shell. So I'm looking forward to
this this pie again. Make sureyou look at to go into those festivals.
I say this all the time.I know Gym says this all the
time too. If you are aperson who still you listen to this mostly
for the food, and you're notreally a big craft beer person, uh,
and you're still kind of getting intoit. You're still more of a
uh. I drink Budweiser, Idrink Cores, I drink whatever. Uh.

(01:12:19):
Those festivals are a very good wayjust to find out what kind of
craft beer you might be interested in, because you're gonna get a sampling of
all different types. You're gonna getporters and stouts and sours and i pas
and Pilsners and Laggers and Belgian andBelgians and all types of heftenweisens, and

(01:12:40):
there's there's so many different kinds ofbeers, and they very in flavor of
what people put into it and andthe ingredients. It's almost guaranteed you're gonna
find some sort of beer that you'regonna like. Yeah, absolutely so.
So I can't vouch for the tasteof this yet, but we're gonna find
out, Jims. So are welook at that I spilled on me?

(01:13:02):
That's all right, that's that soundsamazing. Bottle it? So do we
are we going to wash us downwith something else? Or are we done?
Oh? No, I got onemore? All right, all right,
it's as we're gonna end the showa big way. Matt Wilson with
a sledgehammer. Mm hmm. Welllet's see what we got. Good,

(01:13:27):
God, that's good. The worstI know, the worst case scenario on
a pie is too sweet in myopinion. But the reason why I like
BlackBerrys so much is black perris havea little bit of that tartness with it.
You. Yeah, perfect, Well, part of that is is orange
zest. That's what that is.It gives us. There's a little bit

(01:13:50):
of an acid that is orange zest. You're right, that crusted is perfect.
That's a tasty pie and m m, well, thank you. Just
actually is it very so? Yougot a little that burning heat from the
from the from the rousing bites.This kind of cools it right off.

(01:14:12):
The problem is I could eat thatwhole pie. That's the problem. Get
out a gallon of buttermilk. Doyou like buttermilk? I do? I
use it fried my chicken sometimes Ijust love There's nothing better than a glass
of cold buttermilk once in a while. You know, people people look at
me like you're insane, right,but and and some people don't like the

(01:14:33):
thickness of it. But some peopledon't like drink milk anymore. I know.
Well, when we were kids,it was you had to drink forty
gallons a week, you know,milk or water. We had I don't
know what the name of the companywas, but they delivered. We called
it the cow and it was likea three gallon or more vitamin D whole

(01:15:00):
milk thing that slid into refrigerator yep. And you know when you had two
kids and ye, the D andwhatever pounded it. The cow still around
And you're right, I just can'tremember what the name of it is.
But yep, that's the kind ofwhat we got too. Unless we were
broke, then we just get likethe store brand. Yeah. Well,

(01:15:21):
it's funny when you go to thegrocery store these days. They have two
kinds of vitamin D milk, thelocal upstate stuff, which which we support,
and then they have the stuff thatcomes from you know, the Walmart
factory somewhere else that's a buck fiftya gallon, you know, or whatever
it is. But always support local. One of the things that you and

(01:15:47):
I Bonnett went immediately is food andthe fact that we like local stuff.
M we like this local pie.Right, my pie has already almost gone.
Now you can have another piece,you know, there's more of it.
Jim's watching me back to this pieout. Somebody in my family,

(01:16:12):
I won't say who, said,are you sending that whole pie home with
Matt, And I said, no, I'll give them a nice big piece
to take. Well, there willbe a piece for you, and I'll
leave at least one rattlesnake bite foryou to try. You can have the
No, I'm taking all of them. Different pie tastes. Wonderful pie was

(01:16:35):
like actual freshberries in it too.It's especially coming into the season. You
know, berries won't be here foranother couple of months really, but it
is definitely the fresher, the better. One of my favorite favorite pies is
black raspberries, and they take foreverto go out and harvest here. But

(01:16:58):
you get you need sick and ifyou get six coops you can make one
heck of a pot. Yeah.Yeah, more to come on that maybe,
huh. Yep, all right,so I've I tease it for a
while. Yep. Let's go aheadand drink the big Boy, all right,
Matt goes deep. So ten pointzero. I think you said this

(01:17:21):
is from Okay, oh Southern Tier. This is the Mocha Imperial Stout.
It's called the black Water Imperial Stout. So we don't we Well, that's
funny. When we first started doingthis podcast, we drink a lot of
stouts, a lot of porters,and then we've kind of veered away from

(01:17:44):
that. We've been more on thesours and the and the lighter beers and
stuff. I mean, once andI like to go back to our roots
and go back to a stout orreporter. So this is a stout Mocha
is making Blackwater Series return, bringingregular swirls of robust coffee and a rich
inducted chocolate and warm rusted malts mocais at anytime stout that'll wake you up,

(01:18:12):
wake up your case buds. Ofcourse, it's a starting beer,
they say at ten point zero.Usually you don't start that heavy. But
you know, if that's how youwant to kick it off, that's I
think they're just cheasing. But yousee it there, it is right there.
Yeah, there's the ten. Wellmaybe we just have a little bit
of that. I mean, doyou have any plans to live further?

(01:18:38):
Yeah? Listen, die happy,Jim. That's why I say absolutely I
agree with that. Here we go, all right, yep, all right?
Which one is right there? Allright? Yeah, they didn't bring
enough glasses with me. These areofficial beer drinking glass too, by the

(01:19:00):
way, and we are official beerdrinkers. Okay, dark that is this
is dark. That's what you wantin your dark beer though, absolutely.
Oh you smell that. You getthe notes of not and and that's that
smells. You want to smell thenuttiness. You could smell the chocolate a

(01:19:23):
little bit in there. That's allthere. You're ready, there, you
go oh boy. That you cantaste the chicken. You can taste the
darkness. I mean it's really reallyI could taste the coffee a little bit.
You taste the chocolate little bit.You could taste the booze in there
too. That's a beer that youwould have one of, maybe you split

(01:19:48):
it with somebody. To me,that's a winter beer. Yes, I
be making potato skins or something,and that would be perfectly that. This
is not really a summer beer,is it. Well, I mean,
edny beer can be a summer beernow, depending what you like. But
this is a This is a kindof a warmer belly. Sit on the
couch, you know. That's verygood though, Yeah, moca yep,

(01:20:12):
yeah, I'll let you take alook at that. M okay a h
t imperial style yep, okay.I wish I could read that. Yeah,
and then the words get small.But the anytime treat you know when
you get old like me. Nowbear with me, as I you got

(01:20:36):
to get the readers. As Igo to my friend and I take a
picture of that and then I blowit up so I can read it to
the folks on the Girl This podcast. Yeh, mocha is making its Blackwater
series return, bringing together swirls ofrobust coffee, rich and decinent chocolate,

(01:20:56):
and warm roasted malts. Mocha isanytime stout that'll wake up your taste buds.
You read that without glasses? Didmy gosh, I have a couple
of years left. I think I'mgonna do. I'm getting close made with
milk sugar, all right. Sothat's a different deal. Yeah, that's
probably where little bit of sweetness iscoming from. Well, I'll tell you

(01:21:18):
one thing that's a good beer.I like that. I do too.
So if you were to rate thebeers that we had to which we do
often here. So we had theFrench Toast, which we've had it for.
We have the two hard iced teas. We had the strawberry crunch We're

(01:21:40):
just an amazing beer, yea.And we had this, and we had
the bolku be. I'm guessing yourvote strawberry crunch. No, but I
would say it's between the French Toast, Imperial by Southern Tier and both from

(01:22:01):
Southern tiers. I think they're sodifferent, they are very different that I
would I'd call it a tie onthem. I would too. I think
those two are my top favorite also, and I don't think I know if
I like one better than the other. They're right there. But I definitely
like the Voodoo Ranger better in thetea department. And then that was fun
doing, Yeah there was. Andthen there's a strawberry crunch. What do

(01:22:25):
you keep bringing? I want,I want you to tell me what you
actually think of the strawberry crunch.Well, it has the wrong life.
I don't know. I can't getyou to say anything bad. I try
it, I try it, Ican't. I'm just saying there was a
mistake in bottling. I mean,asked a different way. Would you buy

(01:22:49):
yourself a six spect I do notbelieve I would. I do not believe
it. I would eat that wholepie before. But the pie is good.
Yeah, I know that's too funny. Well, we've had fun today.
I mean, you know, thishas been a lot of fun.
The rail snake bites. We're halfwaydecent to pie, Yeah, halfway decent.

(01:23:11):
So you know, I win onmy end, and you brought some
really cool stuff. I love that. I like doing changing it up once
a while. Yeah, doing thetea thing, that was a win,
and you you win. I tryand listen, you did a great job
on those bikes. Great those bites. Another edition of Girless Podcasts coming your
way soon next week. We we'vegot some guests lined up, so that'll

(01:23:33):
be fun to change that up alittle bit. And uh, you know,
if you have some suggestions girlesspodcast dotcom or info at grillersspodcast dot com
you can email us and suggest whatever. And and we like feedback, you
know when you Yes, we drink, so you know, it's just it's

(01:23:54):
not a secret. And that's nota secret. And we do have fun
doing we do, we do anduh, and we don't have to go
we don't have to go anywhere.No, we'll set this up for a
little bit. It has been fun. You are so much entertainment there,
mister. You'll see you next timeon the next edition of the grillst Podcast
right here on the Grillest Network.