Baby Back Ribs Smoked With Pickled Pepperoncini

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
It's time to take your grilling skills to the next level.
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon. Well,
he isn't kidding about a grill disaster. We've been there, haven't.

Speaker 2 (00:25):
Absolutely we have Hi.

Speaker 1 (00:26):
Everybody, welcome to grill this. Jim Salmon hearing along with
a great one, the man who lives for food, Matthew.
Matthew T. Wilson.

Speaker 2 (00:35):
Good afternoons, sir, How are you good?

Speaker 1 (00:37):
Good? Just catching up on a few editions of grill
this here. We have some great sponsors that are hanging
out with us. Uh. And I discovered this new pellet grill. Oh,
and I'll tell you about it.

Speaker 2 (00:50):
You know, I'm excited when you say new pellet grill.

Speaker 1 (00:53):
It's well, it's it's a little bit different. It's in
the three range.

Speaker 2 (00:57):
Oh, I'm not probably.

Speaker 1 (01:00):
Uh so we'll talk about that. Yeah, working on it.
I mean, you know, you know us and I did
a I did ribs and chicken at the same time
on my pit barrel cooker.

Speaker 2 (01:17):
Yeah, and I can spell ribs in here right now,
something God spells insane.

Speaker 1 (01:21):
It's so much fun to cook with that. And of
course you know, we have the big version of twenty
two or whatever it is. And if if you have
all kinds of grills, gas charcoal, you have some ceramic
grills or whatever you have like a Kimodo Joe or
a big Green Egg or whatever you have, you don't
have one of these, yah pitt barrels, and go to

(01:42):
Pitbarrelcooker dot com check it out. Uh, there's the fourteen
inch which is called the Protege. I mean that's a
little smaller and that's for the residential type. Sure, but
here at the ranch, the big Boy, we do stuff.
We do stuff on a on a grand scale here,
so uh. And I love my pitt barrel and the

(02:03):
accessories that they have for pet barrel. Yeah, it's crazy.
They have all kinds of hang the meeting there. Yeah,
and that's what comes part. What comes with it is
these hooks that allow And what I did was I
hung I did half chickens right right, that's the leg
and the whatever, and and I had those hanging on
this side and the ribs on this and low and slow,

(02:28):
but to both of them, one hundred and sixty five
in the middle, obviously with a chicken. But it was
fun cooking them both together. And I would open it
up and spray them down with some of our salmon
ranch cherry bourbon barbecue sauce.

Speaker 2 (02:40):
That's kind of the best barbaracue sauce round, is what
I hear.

Speaker 1 (02:42):
Yeah, and uh, and we're having by the way, ribs here.
I'll tell you about that in a little bit. But
there's some salmon ranch trail dust rub. So thanks to
the folks at Pit Barrel for sponsoring this radio program.

Speaker 2 (02:56):
How many how many growth do you have? Now?

Speaker 1 (02:59):
Well, let's see if I got to stop, I have one, two,
I have three, I have four, five, six, seven, and
the Pitt Barrel so eight at eight right now you
and oh, I'm sorry I left out the pet.

Speaker 2 (03:19):
Nine.

Speaker 1 (03:19):
That's nine.

Speaker 2 (03:23):
Yeah.

Speaker 1 (03:24):
My my pellet grill and yours. They don't make any
and they don't make it because you know, they tried
to go to the moon by themselves. Yes, they and
but we're being the being the grill of ficionados that
we are. We would not let that beat us down. Absolutely,
So we're looking for some high end upgrade to some

(03:46):
high end uh pellic grills and and I've got some
some ideas on that. Okay, we'll talk about that off here.

Speaker 2 (03:53):
Yeah, yeah, yeah, I keep you posting on that because.

Speaker 1 (03:55):
We're working on that. I you know grill is by
the way.

Speaker 2 (03:58):
Oh yeah, you should tell the folks here.

Speaker 1 (03:59):
Yeah, girlss podcast. iHeart Spotify, Spreaker, Apple, wherever you get
your podcasts and info at girlesspodcast dot com. If you
have a suggestion or you hate our guts, I mean
we do both. I love the I love the hate.

Speaker 2 (04:15):
Man, I know you do.

Speaker 1 (04:16):
You actually laugh at it because we because we well
we do a home repair.

Speaker 2 (04:20):
Show and now you do you know that's a new show, right.

Speaker 1 (04:23):
Yes, thirty six years of a new one. But whatever
that must mean. I started when I was well twelve anyway,
So today, well, first of all, why don't we start
out with a Yeah, you know, it's sampling up this
wine again.

Speaker 2 (04:39):
I tell you what the wine that you're making. So
I want you to tell the folks about the wine,
and then we'll grab a beer in a minute. But
I sampled both versions and they're delicious, So go ahead.
Want you explain what's going on?

Speaker 1 (04:49):
I have. I made elderberry wine, which is not easy
to make. Elderberries are tough, they are, and I made
about six gallons of it, and uh, it's all most done,
I am. It's very dry now. It tastes great taste.
It's wonderful. And I love dry. But a lot of
people that I know in my circle of friends like sweetie,

(05:12):
and I make dry all the time. Everything you know
is dry and everybody it's gone quick. But but some
of them like sweet. So I'm going to sweeten the
elderberry and and uh, you know, more to come on
another I don't know, two or three weeks, maybe we'll
have something to really sample.

Speaker 2 (05:29):
I'm looking forward to that. I like this. That's one
bottle for Matt Wilson.

Speaker 1 (05:34):
Oh in the last bottle of that milk stout for
you in the uh in the refrigerator. You're in the studio,
and I forgot about it, and somebody drank. Ah.

Speaker 2 (05:51):
That's that was delicious. That beer more excellent that they
really did.

Speaker 1 (05:54):
And then a couple of weeks ago, I made uh
six gallons of.

Speaker 2 (05:58):
Strawberry one and we sample it and that's the Yeah.

Speaker 1 (06:00):
That's still got a little sweet to it. It's a
way to drive.

Speaker 2 (06:03):
You know, it's really really good man. You know, I
just it's a it's a beautiful day outside today, Jim,
and having like a nice cold glass of wine or
a nice cold beer a perfect day for that perfect day. Yeah.

Speaker 1 (06:15):
So what did you bring with you?

Speaker 2 (06:16):
Oh? I got some stuff for you. I got some stuff.

Speaker 1 (06:18):
Oh that smile.

Speaker 2 (06:21):
You want to grab you one now? Yeah, let's still.

Speaker 1 (06:23):
Let's do that, and then I'm going to explain, uh,
what we're having for dinner here on this podcast at Gorilla. Uh,
my responsibility is just supply the food mass. Responsibility is
just reply to supply.

Speaker 2 (06:38):
The craft beer, the beverages.

Speaker 1 (06:42):
Yeah, and uh, you know, every once in a while
I'll stick something in there. But he makes the best choices.
Oh that's K two.

Speaker 2 (06:50):
Yeah, that's K two all right. Yeah, we haven't done
a K two in a while. So I picked it.
Why not? Okay, So I don't think I've ever had
this one before. And I saw the way it looked,
this big bison with the with the with the horns on. Yeah,
so it looks pretty tough, so I grab it. It's
called Karuba collision fruited sour. Really Okay, So It says,

(07:10):
this refreshing fruited sour features Karuba, a passion fruit sibling
peach and BlackBerry pures perfect for a cup run. Are
you listening Karuba?

Speaker 1 (07:22):
Okay, so it's karuba? Is that some kind of a culter?
I don't know.

Speaker 2 (07:27):
That's a great question. I don't know. But it's six
point five ABV. So it's right on the standard, at
a little higher than the standard, I guess.

Speaker 1 (07:36):
So I would expect this to be more on the
heavy fruited sour.

Speaker 2 (07:40):
Yeah.

Speaker 1 (07:41):
So I'm gonna roll it.

Speaker 2 (07:41):
I'm gonna I'm gonna do it upside down for a
little bit, and I'm gonna roll it just to be
safe because you never know. Yeah, you never know, because
a lot of times I'll pour you at the top
and then what happens to you?

Speaker 1 (07:49):
Well, no, it's usually the other way around, because you say, oh,
you want some more, and then I get all the
good you get the thick stuff. You well mix it up.

Speaker 2 (07:56):
Yeah.

Speaker 1 (07:58):
So K two is located, isn't that the one on
Empire Boulevard?

Speaker 2 (08:01):
It is right, that's correct.

Speaker 1 (08:03):
And we've been there a few yeah.

Speaker 2 (08:05):
Yeah, and we like it there and the piers are
really good.

Speaker 1 (08:07):
They have an interesting collection of flights. Yes, and and
you know, we we like that.

Speaker 2 (08:14):
We know what we haven't done, which we should do.
Sometimes we haven't sat down and had their food, okay,
because they do have an extensive food venue there too.

Speaker 1 (08:21):
Yeah, we'll have to check that out, all right.

Speaker 2 (08:23):
I know they've missed this sound for a few weeks. Gym.

Speaker 1 (08:25):
Yeah, here we go with that one. Yeah, that one
was over pressure. That's great. So it's going out and
it's looking, uh, kind of like pineapple juice a little bit.

Speaker 2 (08:38):
Yeah, there you go. It's you can't see through it,
but it's not terribly thick.

Speaker 1 (08:42):
Oh I'm smelling. Yeah, it's like a pineapple grip.

Speaker 2 (08:51):
Yeah right, yeah, right, give it a shot.

Speaker 1 (08:58):
Oh, that's that's dry.

Speaker 2 (09:00):
Yep, it's got a more dry, dry taste to it.

Speaker 1 (09:03):
Well ye, well it's a sour.

Speaker 2 (09:04):
Yep, it is a sour and you do get the
you can taste the little BlackBerry and a little stuff
in there. But yeah, it's not it's not. It's definitely
not a sweet one.

Speaker 1 (09:13):
No, there are people in the world that just like
either all dry or all sweet.

Speaker 2 (09:19):
Yeah, we like what kind of you and I we're
all over the board.

Speaker 1 (09:22):
We love them both. Yeah, and and and you know
some things in between. And there's only been a half
a dozen beers that we tried here on but grill
this where you looked at me and I looked at you,
or like no, this can't.

Speaker 2 (09:34):
Even go to the we can't. We can't talk about that.

Speaker 1 (09:38):
That's so funny. That's good.

Speaker 2 (09:40):
This is good.

Speaker 1 (09:41):
This is a summer beer.

Speaker 2 (09:43):
This is opinion, which is why the majority of the
beers that I brought today are going to be summer related,
just because I knew today was going to be in
the mid eighties, which I think it almost got to
ninety today was pretty warm. And yeah, so this is
a this is a nice hot summer day kind of beer.

Speaker 1 (09:57):
How did you get that that cold? Is that on
an ice?

Speaker 2 (10:00):
There?

Speaker 1 (10:00):
Of course it's not ice. That is cold And that's
the way to drink.

Speaker 2 (10:03):
Yes, absolutely, no, you know I always carry my cooler
full of ice. Yeah, it's always at all times.

Speaker 1 (10:09):
M that's wonderful.

Speaker 2 (10:10):
Yeah, this is delicious.

Speaker 1 (10:12):
Yep, first quencher. You know I have a you know,
we have a pond tumboat.

Speaker 2 (10:18):
Yes, I know. I'm waiting for mimitation.

Speaker 1 (10:21):
He gets over at a company having the carpet coad
it over some kind of bedliners. Okay, all right, and
so we have you know, we'll go out on there
and on the pontoon boat and take food and some
beverages and whatever. But the cutoff limits about five percent. Yeah,
so you can have a you know, one or two beers. Well, yes,

(10:42):
you're not anything over that and you start pounding these
things and you're in trouble on the water. So we
don't want that. No, but that is a nice crisp
summer beer. It is very good.

Speaker 2 (10:55):
Cold and like you said, ice cold, especially during this
time of year when it's when it's gonna be eighty
five ninety's outside, you want something ice cold.

Speaker 1 (11:01):
Yeah, absolutely, And well we we've been waiting. I don't
know about you. You don't have a You don't have
a garden, do you?

Speaker 2 (11:09):
I do not.

Speaker 1 (11:10):
Oh that's right.

Speaker 2 (11:11):
I'm in an apartment. I mean I could start one, but
they probably would.

Speaker 1 (11:14):
Look at it funny. Yeah, well I could show up
with a rototiller.

Speaker 2 (11:17):
You just get going.

Speaker 1 (11:19):
What are you doing, Matt? So I I just finished
yesterday the garden.

Speaker 2 (11:25):
Okay, here at the ranch. So what do you got
going on the garden?

Speaker 1 (11:27):
This time around, you win, you win a vegetable laddery
because I've got so much planted it isn't even funny.
Summer squads, zucchini, of fifteen kinds of peppers. There's gotta
be twenty tomato plants out there of different varieties, musk melons, cucumbers.
There's four different kinds of cucumbers out there. And that

(11:50):
sweet corn, the butter and sugar version. Yeah, there's two
versions of that. Oh, so we'll we'll make sure you're
hooked up. And pumpkins.

Speaker 2 (11:59):
Yes, I have to get the girls up this time.
I know. I keep saying I'm gonna do it, but
then it's always too late by that time, like we
can come out. Well they're all gone mad and they're dying.

Speaker 1 (12:06):
Okay, Well, well, actually I held off on the pumpkins
a little bit this year because usually I get them
right in and then they're done, you know, September, like
the middle of September, and they have to sit around
to Halloween, you know, and then turned they held them
back a little bit.

Speaker 2 (12:25):
Ye, So you said you have a variety for peppers,
So you know, one of the things that we like
doing is stuff in those peppers. And smoking them.

Speaker 1 (12:30):
Absolutely we have I think there's four different kinds of
hot peppers, oh god, yeah, and mammoth jalapenos, the mammoth ones,
the ones that are like an inch plus round inch
inch in a quarter round because I like just I
stuff them with a whole bunch of all types of
cheese and crab.

Speaker 2 (12:51):
And whatever bad ones too, And that was really good.

Speaker 1 (12:55):
That one wasn't bad.

Speaker 2 (12:56):
It was really good. So you know that is.

Speaker 1 (13:00):
And there's a spam version that has jalapeno in it,
and I thought to myself, that's perfect, so we'll do
a cream cheese spam type deal. But anyway, lots and
lots of peppers because I figured out how to properly
put up sweet corn so that it tastes just like
it would off the stock in the middle of February,

(13:23):
and you know, I used that vacuum thing I had
and I parboiled them a little bit and it came
out great. And the same thing with the jalapenos. I
had made up like I don't know, twelve or fifteen
trays of them with maybe anywheres from eight to twelve
of them stuffed already yep, but without the bacon on them,

(13:44):
and I'd put it in their vacuum thing and put
it in a freezer, and then all winter long, I'm
pulling them out. All you gotta do is let them
thoft for a little bit, put some bacon on there,
some cheese, some more stuff on top, and just roast them.
And they were just wonderful. So there's no way that
you can't. Even if you don't have a garden, you
can buy jilapenos and and do this, make it up
and put it into freezer if you have one of

(14:05):
those back.

Speaker 2 (14:05):
Yeah. You know. The funny thing is, it's funny because
you're right. We've learned a lot from each other. You
learned about the beers from me, and I've learned a
lot of cooking things from you. And I'd never cooked
a stuffed pepper on the smoker before until I saw
you do it, and then I'll do it. I do
it like crazy.

Speaker 1 (14:19):
Yeah, it's very good for you. The thing with stuffed
jilapenos and you and I'm also cooking sweet or planting
sweet banana peppers. Yeah, and they're not hot at all.
But then I have the hungarians, which are semi hot.

Speaker 2 (14:36):
And the thing with the hungarians. Is it's funny? Is
you get some that are like not at all and
then some that will blow your face off?

Speaker 1 (14:41):
Yeah, exactly. And that's the fun part we have with
the jalapenos. Yeah, when we're roasting them on a grill.
Is that one out of six, one out of six
who's visiting us? Let's one out of six is over
the top. No matter what you do, doesn't matter if
took the seeds on't anything. You're right, one of them
just gonna get you. It's just one. It's so much

(15:01):
fun to want. So, speaking of hot I cooked a
rack of ribs, all right, and these are baby bags
and I cook them in peppercini juice. Well, first of all,
I rubbed him down with salmon ranch trail dust rub.

Speaker 2 (15:18):
Where can you get that?

Speaker 1 (15:21):
Oh, there's a ton of places around town to get it. Yeah,
And if you live in Rochester, where.

Speaker 2 (15:26):
Can they look at? Look that up from? How can
they see all the stories?

Speaker 1 (15:30):
Go to Jim Salmon dot com. Wonderful website, one of my.

Speaker 2 (15:35):
Favorite ones to visit. Yeah, I don't know that website
to who that guy is, but it's more than sauce
and rub. That guy does stuff, right, what does he.

Speaker 1 (15:42):
Do Yeah, he uh well, he tries to find his
own homepage.

Speaker 2 (15:46):
And so if someone has a home that maybe needs
to be inspected because they're selling or buying or whatever. Yeah,
do you know a guy who does that? I do that.
Thank you.

Speaker 1 (15:57):
I appreciate that. Uh, let's see power line failure. No,
we don't. And then the mea foundation. That's my wife.
That's animals that are born with deformities that she supports.

Speaker 2 (16:10):
You guys do the cat I got Snowflake. It's one
of the cats. Yeah, you guys should can job at that.

Speaker 1 (16:16):
Well, that was fun. Thank you. When do I see
this on here? Yeah? I probably should have done this
before we got ve right here on.

Speaker 2 (16:24):
The deal, because you know, we do advertise a little
bit here, a tad bit.

Speaker 1 (16:29):
Jim talks about I shouldn't refer to myself.

Speaker 2 (16:33):
The third person.

Speaker 1 (16:36):
Cowboy butter.

Speaker 2 (16:37):
That was Oh god, and you you you sent me
home with some extra cowboy butter.

Speaker 1 (16:42):
Oh did I?

Speaker 2 (16:43):
I made a couple more sticks. Oh my god, it's so.

Speaker 1 (16:46):
Good unsalted butter. I always used salted butter. I don't
know where, you know. I just went to the Heart
Deactor by the way, and there no more salt.

Speaker 2 (16:54):
Now, you know I made it this long, we're still
we're still breathing.

Speaker 1 (17:01):
So seven ounces on salted butter, half a cup of
fresh parsley, tablespoon of fresh chive and this is fresh stuff,
and then a tablespoon of Dijon mustard, two teaspoons of
time leaves. Careful with the time because you can two
teaspoons horse radish. Now that gives it a kick. Two

(17:22):
garlic close crushed, one teaspoon lemon juice, half a teaspoon
of paprika, and then a half a teaspoon of fine
cooking salt. And I always use the course stuff. And
you mash all the ingredients together, and you know you
can do my hand or whatever I mean, you can
just keep going. And then you shape it into a

(17:43):
rough log and roll it into parchment paper or plastic, yeah,
saran wrapp or whatever, and then you twist the ends
up and you put it in the refrigerator until it
sets up, and then you cut it off, you know,
a quarter of an inch on a steak, a ribbon
or whatever.

Speaker 2 (18:00):
You made those steaks, and we had remember that we
ate them before we went on the air. So by
the time we went on we were stuffed, but they
were so good.

Speaker 1 (18:09):
It was so good, and you know, I mean, that's
just one of the things that adds so much flavor
whatever your cutting now, boy, butter.

Speaker 2 (18:20):
And it permeates the meat. It goes into it and
it's not just on the top. It kind of just
sucks it in, you know. So nothing like a buttery steak.

Speaker 1 (18:30):
Well, so what we're having today is baby backs.

Speaker 2 (18:33):
So of question before you can continue, I always asked
this question. I don't think I've ever asked you. What
do you prefer spare ribs or baby back?

Speaker 1 (18:44):
Actually I love both. I like cooking baby backs better
because you know, there's a little more meat on them
with whatever, but the the you know they're good too.
You do them, right, I mean? Anyway, Yeah, so you
know what I'm not finding this, I like an idiot.

Speaker 2 (19:07):
That spar ribs have more meat than I'm sorry, spar
ribs have more fat and the baby backs that were meat.
But if you low and stow those spar ribs, you
get that fat melting and it just becomes the usually
the juicy rib. Oh yep, guess what I just found
your website?

Speaker 1 (19:22):
Yeah, no, I knew where that was Okay, these are
the following places you.

Speaker 2 (19:27):
Can get the samba and write this town right so right.

Speaker 1 (19:30):
Down the closest point to you. Uh, this is where
you can get the salmon wrench cherry bourbon barbecue sauce
and the salmon wrench trail daf rib that we make.
And you know, and you know, I used to have
a few bucks. Now I have nothing good investment, Yes,
but it's fun. It's a Butcher's Blue Point, oh twenty

(19:52):
three forty four Lyle Avenue. Now that's our newest the
newest person or company that has it's a fine butcher store. Yeah,
Butcher's Blue Point. It's right across the street in the
plaza from Wegman's on Lyle Avenue. Okay, Finger Lakes. ACE
Hardware are second news place, and they're a hardware store

(20:14):
right on Route three thirty two. They have a grilling
section there.

Speaker 2 (20:17):
That's gotta be insane.

Speaker 1 (20:18):
We'll stun you.

Speaker 2 (20:19):
Yeah, Jim, did you know if you order your grills
that it's the plug for Ace. They're not sponsoring us,
but they should. There's a plug prase if you order
a grill from Ace, they put together for you.

Speaker 1 (20:29):
Really yep, oh no, that's cool. Yeah, that saves you
a lot of time. Warner Farms and Greenhouse that's at
eighty four to twenty seven West Henrietta Road in Rush,
New York. And the young man that that has graduated
from college there, gosh, Corey Coal Coal Coal yep. And

(20:51):
and I have five thousand million names in my head.

Speaker 2 (20:53):
I know.

Speaker 1 (20:54):
I apologize.

Speaker 2 (20:54):
You talk to him, know a lot of people, Jim.

Speaker 1 (20:56):
But he he's wonderful. He went to college to learn
all about this. And this is a family farm and
and they have this farm market there and they're doing
all kinds of cool stuff. And what they're doing is
they sell these food kits where it comes with meat
and vegetables and whatever. And now they're including the salmon ranch,

(21:16):
barbecue sauce. Wow in that.

Speaker 2 (21:22):
So they have a whole meal.

Speaker 1 (21:24):
Yes, and it's great. People are buying. They go there
and they buy this whole kit, take it home and
cook it and whatever. Now we are we need to
make an appointment and go out there, promised them.

Speaker 2 (21:34):
We do us. I would love to do that thing.

Speaker 1 (21:37):
Ours Market twenty two, ninety four Monroe Avenue in Rochester,
Paternary Pettinaries Deli on Roosevelt Highway in Hilton Skips on
the Ridge.

Speaker 2 (21:49):
Of course, we love that place to go there absolutely.

Speaker 1 (21:52):
Roberts Farm Market which is out here where we are
Maple Ridge Road and Madina, New York. Palmer's direct to you.
That's another one of our nine hundred Jefferson Road. And
there recently weren't we were We did a sampling.

Speaker 2 (22:06):
Oh Ribs, it was Ribs and they were they were
so fall apart off.

Speaker 1 (22:10):
The man uh Amon's farm Market East Ridge Road. They're
near Rondequoit. Triano's the six twenty Stone Road. We just
put a new delivery there. Nib Black Foods nine hundred
Jefferson Road. That's right behind Commons, not too far from
Bombers right. Uh save a lot in Albion, New York.

(22:31):
Three eighteen West Avenue in Albion, Sarah's Garden Center three
eighty nine East Avenue and Brockport and Butler's Sales and
Service twenty three seventy Turnpike Road in Auburn, New York. Wow,
you can obtain both of our great products. So check
that out.

Speaker 2 (22:49):
So I know what stores to go through now where
I can buy the way I could just come into
your place, and you got it. You got here. Yes,
this is the warehouse.

Speaker 1 (22:58):
So these ribs I put them on around noon, had
one hundred and seventy all right. I rubbed them down
with salmon ranch trail dust rub on the planet. And
then I went I had a bottle of peppercinis, you
know those little do you like those things? They they
come in salads once in a while. I just love those, ye,

(23:18):
So I just smothered. I poured the whole bottled juice
in there, and then I dumped a whole bunch of
these peppercinis and give it flavor and spice, flipped it
around a few times, turned it up to three hundred
for an hour, and then back down, and you know it.
It's so I'm being interested in hearing what you thought
it will be on that.

Speaker 2 (23:35):
Yeah. You know, when I do, like when I do
like a roast, I do the peppercini thing a lot.
When I make a roast.

Speaker 1 (23:44):
Peppercinis are they're hot, but they're not over the time,
right and you know sometimes you know the next day
they're still evident.

Speaker 2 (23:57):
But you don't you don't mind hot too much right now?

Speaker 1 (23:59):
Yeah, I don't.

Speaker 2 (23:59):
But the rest of well, Alex probably doesn't mine.

Speaker 1 (24:02):
Yeah, he likes My son in law, Alex likes hot
to a degree.

Speaker 2 (24:06):
How about how about your daughter Tracy.

Speaker 1 (24:08):
A little bit. Yeah, she's a little more adventurous. She
does like the hall opinions.

Speaker 2 (24:13):
Okay, I know Diane's not really about No, Diane will not.

Speaker 1 (24:16):
In fact, you know, I try to slip stuff in
and that's probably one of the reasons why she hates me.

Speaker 2 (24:24):
You know, Oh, I understand you.

Speaker 1 (24:30):
Want to, uh yeah, let's do another beverage and then
we'll uh, I'll play up some some of these ribs
and you can you can thumb up or thumb down me.
They do have the salmon ranch trail dust rub is
has like a cult following it, does I mean people

(24:51):
use it on everything.

Speaker 2 (24:52):
I put it on my eggs. Yeah yeah, I mean
I'm not even joking eggs.

Speaker 1 (24:56):
And it took it took quite a few years to
develop this, and we try to you know, like ten
different versions, you know, w D forty forty attempt right, yep,
So we're salmue ranch trail does twenty.

Speaker 2 (25:10):
So it's such. You know. The thing I like about
that rub is I call it, excuse me, in a
respectful way, A utility rub. And what I mean by
that is you can put it on anything. Yeah yeah,
it's not like, oh you only put it on pork,
or you can put it on anything and it works.

Speaker 1 (25:26):
I had you know, when we take this whole thing
on the road and go out and do samplings and whatever,
people will come up and say you should make it
in a smaller can. I've heard that a few times
and then I run it by a few other people
and they go, no, we run out of it too much.

Speaker 2 (25:41):
And that's the thing. You know.

Speaker 1 (25:42):
Now we're going to do a hot version arrow.

Speaker 2 (25:45):
I'm looking so forward to that.

Speaker 1 (25:47):
That'll be smaller, so I'll use the hell of that one. Well,
the thing is to take the fresh hab an arrow
into it without making it so how to burns your face?

Speaker 2 (26:01):
Right?

Speaker 1 (26:01):
Right? Yeah?

Speaker 2 (26:03):
Well, I mean, or you could. You can do that
and laugh at the people that burn their face, but
we shouldn't do that. Probably all right, So we're gonna,
we're gonna, we're gonna streak a little bit from the
from our norm. So I'm sure you've heard of this
brewer before resurgence.

Speaker 1 (26:18):
Oh yeah, we have.

Speaker 2 (26:19):
We've drinking a lot. So this is a lemon tea
sour ale.

Speaker 1 (26:25):
Okay, let me process lemon tea sour ale.

Speaker 2 (26:28):
Yep, lemon tea sour al. So I you know, again
I've mentioned before, today is a pretty warm day and
a nice iced tea is always pretty nice on a
hot day. So I figured we'd give this a shot. Now.
I don't know how the sour ale is going to
impact the lemon tea, but we're gonna find that out.
It's uh, you know, Resurgence is located out in Buffalo.

(26:50):
It's a five point oh so it's not not crazy high.
So this is this is one of those ones you
can drink a few of if you want to and
not die.

Speaker 1 (26:58):
So right exactly, But.

Speaker 2 (27:00):
Yeah, we love Resurgence. We we've had a lot of
their brewis. Again, like I said, they're out of Buffalo,
which we'll talk about that. We'll be heading out there
soon too for another beer festival.

Speaker 1 (27:09):
We'll get to that here in a little bit. Pick
the New York State Craft Brewis Association, got it going on.
That's our favorite, one of our favorites.

Speaker 2 (27:15):
Absolutely, absolutely, all right, let's see if I can make
that sound.

Speaker 1 (27:19):
Mat Wilson, Yeah, to the microphone.

Speaker 2 (27:21):
There we go.

Speaker 1 (27:22):
You're good. Here we go, Sir Matt poor. He almost
makes sure that I get a good share too.

Speaker 2 (27:30):
I want you to sleep all that night.

Speaker 1 (27:32):
Thank you.

Speaker 2 (27:32):
You're welcome.

Speaker 1 (27:36):
You are something. Mm hmm all right, all right. So
I smell Arnold Palmer.

Speaker 2 (27:43):
That exactly what it smells like, and you know some
other stuff. Let's find out.

Speaker 1 (27:55):
That's different. That is different.

Speaker 2 (27:58):
So it's got a sweetness to it.

Speaker 1 (28:00):
Yep, it tastes like let me try it again.

Speaker 2 (28:05):
Yeah, I kind of like this. It reminds me of
almost like a lemonade with some tea. I too this.

Speaker 1 (28:14):
At first I thought, well, it was a little bad
taste or something, but this is growing on me.

Speaker 2 (28:21):
Yeah. It takes it takes it a second or third sip,
and then all of a sudden it's not so bad.

Speaker 1 (28:26):
So so okay, So now that I had two SIPs
of it the tee.

Speaker 2 (28:32):
You taste it now, Yeah, the tea is more probably
than you thought probably first.

Speaker 1 (28:36):
Right, that's yeah, interesting, it's not bad. And of course
it's to you to bring cool stuff.

Speaker 2 (28:41):
Yeah. I like trying new stuff, and I know you
do too. And of course it's ice cold as it's
supposed to be.

Speaker 1 (28:47):
How much was this do you know.

Speaker 2 (28:49):
The t one I believe is around twenty dollars for
a four pack.

Speaker 1 (28:54):
Okay, all right, yeah, that's that's good. I mean we're
in summer, yeah we are, right, yes, yeah, yeah, yeah,
but no I like this.

Speaker 2 (29:09):
Yeah it's again. If you serve it cold, it's delicious.

Speaker 1 (29:12):
Yeah, all right, now this is this is the time.
Oh I'm excited. Al I'm going to plate up some
some ribs and now I know you're going to tell
me the truth here about you know, ribs I don't
play with because I did nothing but the peppercini juice
peppercinis on it, and the trail dust and the trail dust,

(29:34):
I know, barbecue sauce or anything. I just but but
these are very low and slow, so I'm expecting them
to be very tender, very tender because they've been cooking
for what time, Yeah, they've been cooking for five or
six hours?

Speaker 2 (29:46):
Yeah, that definitely should do it. And I don't Ribs
is one of those things I don't lie about.

Speaker 1 (29:50):
Okay, yeah, well no, I don't think you lie anyway.

Speaker 2 (29:52):
No, but if the food disappears, it means it's good.

Speaker 1 (29:55):
But you know, maybe you would lie if you didn't
want to hurt my feelings, but so I'm trying to
I would rather have you know the truth than not.

Speaker 2 (30:04):
The truth was that pizza was horrible, Jim. That was
I was.

Speaker 1 (30:08):
Embarrassed, all right. So Ma's gonna horse around and tell
you all about everything here and I'll be right.

Speaker 2 (30:14):
Back, all right. So this is the grill of this podcast.
Real quick, I'm just gonna briefly mention some of the
festivals that are coming up that you can attend. This
weekend actually is the real Beer Expo. I believe Jim's
son in law will be attending that. I have another
thing that I have to do in so's Jim, So
I won't be able to be there, but you can
be there. Tickets are still available. It's gonna be an
innovative field. It's going to be this Saturday. It was

(30:38):
at June seventh, I believe it is, and it's going
to be. It's one of the bigger ones. You get
beer from all over the place. This used to be
the South Wedge one, but they moved into innovative Field
because you know, Joe mc bain used to own a
bar called the Type of Mallet, and once he got
rid of that bar, he didn't want it to be
in the Wedgendinge because it didn't make any sense, so

(30:58):
they moved to the innovative field. Uh, it's under new management,
I believe will Cleveland rent for a couple of years
and now someone else is doing it. But it's still
the same cool festival with a lot of different brewers
that will be attending that one. So if you want
to go, tickets are still available for the Real Beard
Expo up next on the twenty first of June. We
do have the Canal Side Craft Brewers Festival that is

(31:21):
from the New York Drink New York folks. That festival
is always great. Jim and I have been to a
lot of these, I think most of those, and since
we've been doing grill this and it's right on the
canal in Buffalo said, great viewing a lot of great beers.
They usually have.

Speaker 1 (31:34):
Something cool going on and they use it that throw hatches. Yeah,
it's and wrestling babies or whatever it was.

Speaker 2 (31:40):
There was a lot of things going on last time
we went and we found the lobster food that's right,
and we want to eat ten of them. We stopped
ourselves before I eat these, I gotta take a picture
for you know.

Speaker 1 (31:56):
Oh yeah, for posterity.

Speaker 2 (31:57):
Yeah, yeah, because we like, we like on social media
and stuff.

Speaker 1 (32:01):
Yeah. Well we also on grillerspodcast dot com.

Speaker 2 (32:05):
Yeah, we have our own website.

Speaker 1 (32:06):
Yeah. And then we're on wet Facebook.

Speaker 2 (32:11):
We are yeah, yep, so we we we're there if
you want to find out what we're doing.

Speaker 1 (32:16):
So Matt's taking a picture close up, and.

Speaker 2 (32:19):
Those pepper cheties look amazing, don't they look good? They do?

Speaker 1 (32:22):
Now I don't. I didn't try this yet, So we're
both doing this for the first time. All right, let's
take a bite.

Speaker 2 (32:28):
Let's do this. They look they look medium, perfectly cooked.

Speaker 1 (32:32):
It seemed to be pretty tender.

Speaker 2 (32:35):
Oh yeah, these are delicious.

Speaker 1 (32:39):
We got a little kicked on them. Mm hmm. I love.

Speaker 2 (32:46):
Trying ribs first without sauce because that way you know
how the rib is. Yeah, sometimes the sauce can max
can mask mistakes because the sauce is so good. But
if you rip without the sauce, this is how you
know how good the rib is. This is fantastic.

Speaker 1 (33:03):
They are tender, aren't they very tender? That's what you
get when you cook them all and one and seventy degrees,
you know, these.

Speaker 2 (33:10):
Are really good. I can taste the rub I can
taste the peppershini, and they bite right off the poem.

Speaker 1 (33:17):
First thing they teaching radio what we're doing, talk about
their mouthful. Yeah, don't eat their on the air.

Speaker 2 (33:25):
Now.

Speaker 1 (33:25):
Of course we violated that every minute because we represented
a restaurant for thirty years.

Speaker 2 (33:34):
As soon as I said, are as your producer day one,
you're shoving food my face.

Speaker 1 (33:41):
Well that was always the perk. These are tasting, which
are delicious, and there's just enough kick that the fact
that it's not over the top right.

Speaker 2 (33:52):
Well, that's that's the thing. And you said that perfectly.
The kick is there, but it's not like crazy. That's delicious.
Jip this. This is a This is a very well
done rib and I don't like it about the sauce.

Speaker 1 (34:04):
My mother used to teach me, don't talk while you're eating.

Speaker 2 (34:09):
We just finally had that like two seconds ago. Well
I'm gonna have one more because I think you should.
These are delicious.

Speaker 1 (34:21):
It came out pretty good. You know. I went to
the freezer, and sometimes for grill list, i'll go buy fresh,
you know, but I would almost hit the you know,
the grocery store for the markdown stuff or whatever. I
just happened to be lucky that way. And I went

(34:43):
to the freezer, the one in the outdoor kitchen, and
I have twenty five ribi steaks and they're all you know,
they were all that I bought and ran them right
in the freezer.

Speaker 2 (35:00):
Man, you're really good.

Speaker 1 (35:05):
That's a problem.

Speaker 2 (35:07):
Mm hmm, well, well you want my honest tike. It
was a perfect Like I said, that rub. You can
taste the rub, which is delicious, and then you got
a little kick from the peppercinis at least.

Speaker 1 (35:21):
Your baby bait. So you know this is there's more meat,
it's less marble, but it's all about the low cut yep.

Speaker 2 (35:30):
I just saw I wish I wish you could see this.
I just saw Jim literally pull a piece of meat
right off the bonus, eating it, and it was that
that's how tender it is.

Speaker 1 (35:40):
But it's not. This rib right here that I have
in front of me would qualify.

Speaker 2 (35:46):
Yes, because it's it does a bite to it. It's
not it's like mushy soft.

Speaker 1 (35:52):
It wasn't overcooked, which you know, low and slow is
a possibility.

Speaker 2 (35:57):
But sometimes you do that. Yeah, m hm, that's really good.
I'll I'll take five racks.

Speaker 1 (36:06):
Well, you know, I all send you home.

Speaker 2 (36:07):
I know it's kind of trying not to eat it
while I'm driving.

Speaker 1 (36:11):
When you were married, I used to say, save those
for your wife.

Speaker 2 (36:16):
She never really got any.

Speaker 1 (36:18):
I don't think I didn't know that.

Speaker 2 (36:19):
Every time I have to bring this up, Jim, every
time and look over to look at you. That's to
your hot dog cooker. And it's so hilarious.

Speaker 1 (36:30):
So I saw this, I saw this thing.

Speaker 2 (36:33):
He's that attention.

Speaker 1 (36:35):
And what it is is a little metal rack that
you that that has I don't know how to it
has an appendage.

Speaker 2 (36:46):
That's that's the that's the professional way to say.

Speaker 1 (36:49):
A lower appendage that sticks out. Stick the hot dog onto.

Speaker 2 (36:53):
It, send the lower abdominal region.

Speaker 1 (36:55):
Right, and it is uh And I think it's hilarious.
You put it on your on your gas grow or
maybe I could do it charcoal, I suppose, but it's
a figuring of a man. Yeah, and you take the
hot dog and just sticking on the end of the appendance.

Speaker 2 (37:17):
I can't even talk.

Speaker 1 (37:19):
It is pretty funny though.

Speaker 2 (37:20):
Yeah, that's right.

Speaker 1 (37:21):
You got like twelve of those.

Speaker 2 (37:22):
Yeah, a nice stiff hot dog.

Speaker 1 (37:23):
Yeah, yeah, there you go. That's a good way to
put that. Well, I'm stuffed.

Speaker 2 (37:30):
Ah, it's it's good. These ribs are very meaty. You're right.

Speaker 1 (37:34):
And and I started to say, I went and I've
got like twenty five ribbi stakes. But I also have
like fifteen rescs of ribs because I collect them all.
And like, if I'm in there and I see something
marked down or whatever I was getting.

Speaker 2 (37:50):
It's a funny thing. So since since I since me
and my wife splits, she's got the deep freezer, which
I miss. But uh, I still, you know, I do
the same thing. I go to the store and see
like I'm marked on rack of ribs or beef ribs.
Someone's visitings again, and I'll just throw it in the
freezer because I don't think I'm a cooking to night,
only putting the freezer. So I'll cook it like you know,
tomorrow or whatever, and I just forget about it. So

(38:12):
I don't mind. So I just have a regular freezer.
But I have like three or four racks of pork ribs.
I have a rack of beef ribs in there. Yeah,
it's just insane.

Speaker 1 (38:21):
No, we've cooked beef ribs here. Those are good I
almost like those more.

Speaker 2 (38:27):
Than I do. If you do it so when you
made it for the Cooking Show and you remember when
you can see them miss wobbling in there, Oh my,
those are so good. Yeah.

Speaker 1 (38:36):
Well we uh, you know, life's great here in this country.

Speaker 2 (38:39):
Can't get play. We pretty well. The price of charcoal
is down a little bit, that's not bad.

Speaker 1 (38:45):
Yeah, and you know some of the wholesale places have
for like seventeen bucks you get thirty pounds or forty
pounds or whatever it is. And I have stocked up
on that. So we're going to do. Course, well, there
hasn't been cooperating, but now the thing yeah yea, so
we'll get out in the outdoor kitchen and get the

(39:07):
Komodo joe running.

Speaker 2 (39:08):
And price meat sill up a little bit though.

Speaker 1 (39:11):
Yeah yeah, yeah, that's what I was reading about that,
And yeah, it's tied to so many different things. Yeah,
greed is right up there, but no, but it's uh,
you know, and it's like stupid because people say, well,
raised my own acount. No you're not, You're not gonna

(39:31):
It's it's like all of a sudden, people have chickens.

Speaker 2 (39:33):
Listen to what Jim is saying, because it's the fact
you're not raising your own.

Speaker 1 (39:37):
Right, You're not doing that because it's forty times more expensive, right,
Especially you go out and buy a feeder calf a
black angus, and you're gonna pay hundreds of dollars raising it,
and then you've got all the food, and then you
got to take it somewhere whatever, and then by then
your love, you're in love with it, you know, in

(39:59):
the same thing goes for the stupid chickens.

Speaker 2 (40:01):
Not everyone's see this is I like this, this is
a logical conversation because this is true. You're not buying
the chicken coop and getting eighteen chickens. Let's just be
real about this.

Speaker 1 (40:11):
And the thing is, though, they sell chickens at like
Tractor Supply and Runnings and whatever around here. And so
I went in there one into Runnings one day there
in Brockport, New York, and I said to the lady.
It was during the winter, and I said, when are
the chickens showing up? And she was annoyed that I
would bother and I said, well, I'm sorry. I didn't

(40:33):
mean to interrupt your day what you're doing, but I'm
a customer. And so She huffed and puffed and looked
it up and said they're coming on a certain date
and uh. And then she goes, you know you're not
going to save money by getting chickens. No, because you're
not thinking, Okay, you're you're not the person to be selling.

Speaker 2 (40:51):
Chick No, she's being fact.

Speaker 1 (40:53):
She was right.

Speaker 2 (40:53):
You gotta buy chicken feed and all that stuff, and
this is up keeping. And plus you have got the space.
You have to have the space. So if you're like me,
you live in an apartment complex, you're not raising chickens. Yeah, Jim,
you got last space. You could if you wanted to.

Speaker 1 (41:06):
We did the chicken thing twenty five years ago. By
the way, that rib is good.

Speaker 2 (41:12):
It's just as we had.

Speaker 1 (41:15):
We had twenty We started out with twenty five laying hens.
We had them for years until they got picked off
by some weasel or something. Yeah, but we had weird
the freezer or the refrigerator stuffed with all the family
members would save their egg cartons for us. Yep, And
we had fifty a dozen eggs at any given time.

(41:38):
It just got out of hand, right, But I'll tell
you one thing. There was nothing better than.

Speaker 2 (41:43):
A fresh egg fresh, Yeah, I love eggs too, so yeah,
so anyway, but that's just what you're saying is truth.
Everyone thinks that they're going to do it, but a
good like three percent of people really can actually do it.

Speaker 1 (41:56):
Absolutely.

Speaker 2 (41:56):
Yeah.

Speaker 1 (41:57):
So before we get back into having another wonderful ill
or whatever it is you brought, I want to congratulate.
I'm not sure I'm even supposed to talk.

Speaker 2 (42:06):
About this, but oh no, it's it's out. It's been out.

Speaker 1 (42:09):
Matthew T. Wilson, the new general manager of the radio
station at Brockport Sunny University. Yes, congratulate, Thank you so much. Yeah,
it's uh, we'll go ahead and play yourself a thing.

Speaker 2 (42:21):
I don't like to pat myself on the back.

Speaker 1 (42:23):
I'm directing it. So if I had that button, I
would do it all.

Speaker 2 (42:26):
Right, fine, thank you, thank you, Thank you for that.
Jim souh A nine point one the point w B
s U Sunny Brockport one of the largest radio stations
in New York State for colleges, the reach of seven counties,
including into Canada. And I know, Jim, you've worked at
I Heeartradio for a while. Half the staff came out

(42:48):
of there. Yeah, right, Scott, Scott Brooks, jewels Ian, Wheatley
Ian but myself, Pam, all of those.

Speaker 1 (42:58):
Names you mentioned there, all of them ran the home
repair club yeah at one point.

Speaker 2 (43:04):
Yeah. Yeah. So it's it's a it's a great place
to read talent and then have that talent turn into
careers in radio.

Speaker 1 (43:14):
Uh.

Speaker 2 (43:14):
And now I'm in charge of doing that for our students,
trying to train them and to be the next voices
that you've been here on the radio on whatever station
you may listen to you.

Speaker 1 (43:25):
That's great.

Speaker 2 (43:25):
Yea.

Speaker 1 (43:26):
So it's now being so you're the boss. Can you
give me a tour at something?

Speaker 2 (43:32):
I'd be I can, It's up to me, and I can,
and I would be happy to give you a tour.
I would love to do that, absolutely.

Speaker 1 (43:37):
I'd love to meet some of the students and stuff too.

Speaker 2 (43:39):
Sure. Yeah, and we so you know, and we we
I work with Coaz who is retiring. Uh, and that's
why I'm taking over his position. He's been there for
forty years. Jim.

Speaker 1 (43:50):
Wow, that's great. Yeah, well that's a good testimony to
him because a lot of great people can there.

Speaker 2 (43:57):
Yeah. So I have some big shoeses Phil so, but
I you know, I've learned the cos method. I know
causes ways, and I know you know what he did
for me worked. I was I was literally hired while
it was on the air at a nine point when
I it's not a joke. Philm Work Mercado. You know him,
he's the program director of eleven eighty. Uh Coz had

(44:18):
called him and says, I think I can have a
guy for you, and he goes, I want you to
call him right now. And yeah. So I'm on the
air and my cell phone rings and it says iHeart
radio and I'm like, what the heck? So I pick
up the phone and it's Phil. He goes, hey, I
just I was talking to Cause and he told me
that you're interested in working at radio, and I just
wanted to talk to you see if you're a good
fit for us. I'm like, that'd be great. I have

(44:40):
to put the phone down for a minute because we're
coming out of commercial. Can I put you down for
a minute? And then I put him down and I
did my little spiel and we played the music and
I picked up the phone and Phil said you're hired.
Then KAS set that up.

Speaker 1 (44:55):
Yeah that's wonderful. Yep, Well, congratulations, thank you, thank you.
A better guy could not have been picked for that,
and I can't wait to see the talent that comes
out from you too.

Speaker 2 (45:03):
Yes, I really do appreciate that. Yeah. No, I've cut
my teeth at Wham eleven eighty and all over some
other stations that I heard, So I have a little
experience in my belt. Not not thirty six years like
you do, but I have some.

Speaker 1 (45:15):
Look you, I learned as much from you as any
producer I ever had. Thank you, And I loved you,
know because not everybody's wide awake in the morning. We're early,
You're right, Yeah, so I would take pictures of your face.
I had the mean mug a few times then like, okay,
he's not awake, so and I'd blow him up and

(45:37):
put him on the shape.

Speaker 2 (45:39):
Him to the computer, just so I knew how I
looked at the morning.

Speaker 1 (45:44):
So before we dive into another brow, uh, this is
something you and I gotta go do. Bud Okay, it's
a scrumptious buffet. Oh, it serves unlimited lobster and crab.

Speaker 2 (45:57):
Okay, wait say that one more time.

Speaker 1 (45:59):
Lobster and crablets. The buffet seems excessive, but it's worth
it if you come very hungry, says the content creator.
New York resident John Barr went to Rhode Island's The Nordic,
one of the most expensive all you can eat buffets

(46:20):
in America, and reveals why it's worth the price tag. Okay,
one of America's most expensive all you can eat buffets
feels more like a resort vacation than a run of
the mill restaurant, but its high tag is worth it.
The Nordic has nestled in lush green, lush green property
in Charlestown, Rhode Island. It's home not only to unlimited

(46:44):
lobster crab oysters and still has, but also fire pits,
game yard games, and live music during the summer. Okay,
it's our hope that all of our guests budget time
before or after their meal to stroll are meticulously landscaped
grounds and enjoy the flowers, stonework, beautiful lakeside ambiance. According

(47:07):
to Nordic's website, while the eye watering price tag may
deter some visitors, Bar said that he felt ultimately the
restaurant was worth it in terms of what customers get
in return. And before I tell you the price, you're
starting on the price I noticed that. You know, you

(47:30):
might find yourself a little skeptical based on the price.
But they also offer tiers for ages eight to twelve
and three to seven, So we're not we're not in
that tier, right, We're not in that category. I'm waying
almost fifty. I'm getting it seems excessive, But once I
got there, it was like you were in a luxury
ski resort in Europe and the all you can eat

(47:54):
seafood included lobsters, crab legs, and oysters. Oh my god,
you have a two hour window to eat in your pocket. Yeah, well,
you know, I don't think it's something that would necessarily
do every weekend, he said. But the dessert bar also
has custom milkshakes and build your own Sunday sticks.

Speaker 2 (48:12):
Oh my goodness.

Speaker 1 (48:14):
I think once a year for a special trip like that,
you could easily get your money's worth and come if
you come very hungry. It's it's like going to a
summer result a resort. It just happens to have a
buffet attached to it.

Speaker 2 (48:28):
So here it is all right, hang on, wait, wait,
wait wait, I know I put a groom role in here.
I'm going to try to find it.

Speaker 1 (48:33):
Yeah, there you go. Met Wilson on the cart. Yeah, yeah,
well in today's world, I don't know if it's that bad.
It's one hundred and forty bucks, you know what a piece.

Speaker 2 (48:44):
I was expecting a lot more.

Speaker 1 (48:46):
Yeah, yes, it was in ages eight through twelve or
sixty bucks and ages three, so seven, what three year
old was eating?

Speaker 2 (48:54):
Lost thirty crab and oysters?

Speaker 1 (48:57):
Like, if you're a parent, what would you and you're
teaching your kid to eat lobster and you're messing yourself up.

Speaker 2 (49:02):
You're idiots, you're messing yourself up.

Speaker 1 (49:06):
So no, you know what is cool? Though?

Speaker 2 (49:08):
So think about this what you said, right, lobster, crab, oysters, oysters, clams. Right, yeah,
all you can eat for one fifty that's not that's
actually not that bad that bad.

Speaker 1 (49:22):
So I thought that was interesting.

Speaker 2 (49:23):
Maybe maybe who will go.

Speaker 1 (49:27):
Now that would be fun.

Speaker 2 (49:28):
I would definitely do that and we would be stuffed
like pigs when we're done.

Speaker 1 (49:32):
Well, that's you know, that's wherever we go to eat.

Speaker 2 (49:35):
That's like that.

Speaker 1 (49:38):
Not to introduce any negative thing, but it's not about beers.
It Yeah, beer drinkers beware. Scientists find forever chemicals exceeding
EPA limits in some American brews. Forever chemicals are heflin

(50:01):
you know that kind of stuff. It just takes a
thousand years to disintegrate or whatever. And and it was
it wasn't around here anywhere, but they tested twenty three
beers and there's some hotspots. Uh North Carolina, California, and

(50:23):
Michigan had elevated levels of p f a s, which
are forever chemicals. Now I'm gonna, you know, blow this name,
but uh per floral octanees soul finite.

Speaker 2 (50:38):
I'll think I'll take your word for it.

Speaker 1 (50:42):
H two forever chemicals and the other one is uh
per flora octaneeic acid.

Speaker 2 (50:51):
Are the preservatives maybe, no, they're they're.

Speaker 1 (50:54):
There are things that are in like teflon and other
stuff like the non stick stuff. They right now, the
you know, the current government's working on that to help them,
you know, make your United States healthy again. And they're
working on this, and they may just say everybody should

(51:16):
go back to just plain metal or uh cast iron,
so which you still cast iron. You know, you get
a little iron who cares uh some kind of chemicals
like aluminum. You don't want that class. Yeah. Yeah.

Speaker 2 (51:35):
The beer, the beer spoils faster, yes, but it's but
still yeah.

Speaker 1 (51:40):
So anyway, nothing around here, nothing to worry about.

Speaker 2 (51:43):
So yeah, don't don't mess up my beer, Jim.

Speaker 1 (51:46):
Yeah, not to add any negatives, you know.

Speaker 2 (51:51):
Well, so knowing that, let's say that what's happening here,
well that's topic for drinking beer.

Speaker 1 (51:57):
No uh, no, it may uh. And and they also
say that those those black plastic spatulas and spoons you
have are not good either.

Speaker 2 (52:08):
Yeah.

Speaker 1 (52:08):
I've heard the same thing, because some of that stuff
is high heat and in order to get to that
it's forever chemical or something, I don't know whatever.

Speaker 2 (52:17):
Anyway, I prefer mental spatual as anyways myself.

Speaker 1 (52:20):
Yeah, me too. Uh. The New York State Craft Burwers
Association a think New York Drink New York.

Speaker 2 (52:27):
I've heard of them.

Speaker 1 (52:28):
Canalside Festival coming up at the end of the month, right,
and that's at Canalside in Buffalo, New York. It's a
wonderful park.

Speaker 2 (52:38):
Uh.

Speaker 1 (52:38):
There's all kinds of stuff there, the marine parks right
across the streets.

Speaker 2 (52:41):
You can see some actual naval ships there.

Speaker 1 (52:44):
Uh. The USS Sullivan's is there, and we actually saw
it when it was listing and they fixed but anyway,
our friends at New York State craft Brewers Association, they
have they have food trucks, they have all these wonderful
craft brew and it's the people that make the beer.

(53:04):
So you get to talk to the owners and the
people that really make it happen.

Speaker 2 (53:08):
So yeah, so our friend Paul Leone, he does a
great job with with these festivals. He again he we
went to Flower City last year and I think that
was his first time doing it, right. So now it's
so if for those for those who don't know this, uh,
the Flowers three of Bruce Fest was once put on

(53:29):
by a Roerboch and John Erlob and those guys were
in charge of that. So Roebock is still going strong
and John and Lop still doing great. But he decided
to hand the reins over to the New York State
craft Brewis Association and Paulione.

Speaker 1 (53:42):
And his crew because that's what they do, right. Yeah,
And that was that was wonderful and it's it's just
a we were there last year at that festival. We
were also at the one that is coming up this
this week in Rochester, the Real Beer be Expo at
the ball Game, uh you know, and that was that

(54:04):
was a lot of fun. Any anytime, you can go
to what I call Red Wings Stadium innovative.

Speaker 2 (54:10):
And it used to be a frontier field, the broad
Wing Stadia, but it's now in avated field. You're correct.

Speaker 1 (54:15):
When they built that, we went over and did a
radio deal when it was dug out and it was
just dirt or earth movers down in the field right
and they were just everything was under construction and whatever.
So we're down in the in the bottom doing a
radio bit of that and the guy that I was
with at the time goes, I need a hot dog

(54:36):
and a beer. You think this thing would be opened
by now, but that turned into one heck of a facility.
Is fantastic and when you when you go to a
special event there, it's particularly fun and interesting to be there.

Speaker 2 (54:53):
At the ballpark and they and they have a lot
of their food vendors open during that time too, so
you can eat those eat at those places that are
all around.

Speaker 1 (54:59):
I I do love that red ochre sandwich, all that
that beef. God, that's so good.

Speaker 2 (55:07):
But it is with a little horse radish on it.

Speaker 1 (55:09):
Horse radishes, and I have a horse radish plant out here.
It's like four feet high, and and I do not
know how to deal with it. Do you know anything
about that?

Speaker 2 (55:18):
You should eat it.

Speaker 1 (55:20):
Or or mush you up and turn to I don't
know if you're supposed to let it go wild and
then dig it up or.

Speaker 2 (55:26):
That's yeah, horse reds were those plants. I don't know
much about it.

Speaker 1 (55:28):
I'm gonna have to research. But who doesn't like horse rash? God, well,
there's a few people.

Speaker 2 (55:34):
Yeah, it's really good on like unreal speF or or
a prime rib. It's spectacular.

Speaker 1 (55:41):
So we were a little bit delayed here in our
part of the world, in western New York because we
had some just horrible weather.

Speaker 2 (55:49):
Yeah we did.

Speaker 1 (55:50):
But the grilling season now.

Speaker 2 (55:52):
Officially wait to get an applause of that, it's officially begune.

Speaker 1 (55:55):
Yep, there you go. Yeah up, it's it has begun.
So that means no matter where you are from, there's
the big four ways of cooking doing barbecue.

Speaker 2 (56:12):
I like to hear this.

Speaker 1 (56:13):
Barbecue is not cooking a hot dog and a hamburger
on your grill.

Speaker 2 (56:18):
You and I, Yeah, that's that's just cooking up something
on the grill. That's not barbecue. Right.

Speaker 1 (56:22):
What we're talking about is brisk and whole hog, whole
hog and all this stuff. Carolina style barbecue is all
about the pig, slow cook pork shredded up, and it's
the whole pig.

Speaker 2 (56:37):
It's the whole pigture.

Speaker 1 (56:39):
I love colored green and that's a wonderful side along
with that macaroni and cheese, oh god. And the Carolina
sauce is thin and tangy, and you your family, A
lot of them are from.

Speaker 2 (56:55):
Scott's Barbecue and now out in Kingshoo, South Carolina. That's
my dad's cousin who runs that spot. And they once
you go there, you see them throw them the whole
hogs of the smoker, and you're like, you are at
the right spot. That Carolina sauce. It's something you either
love or you hate. Okay, right because we here in
the New York here, which we're used to that thick

(57:16):
red you know, sauce that you put on like barbecue
and pull pork whatever. So this is a vinegar based
a little bit spice, a little sweet, not not crazy sweet,
but it's vinegar based, and it's got like some red
pepper flakes and some other seasonings in it. And the
thing I like about vinegar based sauces. It's about the meat, right,

(57:37):
So it just enhances that. It's instead of slobbering and
covering the meat with sauce while you taste the sauce,
it really just enhances whatever meat you put it on,
so it makes the meat pop more.

Speaker 1 (57:47):
All right, So the next rib or whatever I cook here,
I'll do it in a Carolina sauce, and so you know,
we'll try it out. I'm not sure I've had it.

Speaker 2 (57:56):
I don't think you have. And yeah, we gotta get
you going on that again. I love our cherry bourbon
embricue sauce. I'm not usually a fan of thicker sauce,
but that cherry flavor is so delicious, so much fun.
But my standard favorite sauces are those thinner vinegar based sauce.

Speaker 1 (58:11):
Okay, all right. Up next to course is the Memphist, Yes, sir,
and their signature dish I guess you'd call it is
a dry rub rib prior to smoking. The meat gets
a spice rib that includes paprika chili powder in Some
restaurants also offer their ribs wet with sauce. Now, these

(58:33):
these were wet that we had today, but all that.

Speaker 2 (58:37):
Was was pepperccini sauce.

Speaker 1 (58:40):
So that's that. You know, a mixture of sauce and
rub on. Memphis barbecue is more dry than.

Speaker 2 (58:48):
Wet, sticky lips. You should do a version of that today.
You could buy the dry rub on at that place,
which I I like that too because it lets you
control how much sauce you put on it instead of
just being slatted up in it.

Speaker 1 (59:00):
And then slides in Texas style barbeque. Now that's brisket,
a lot of it. Yeah, beef, largely due to the
state's size. Beef briskets served with white bread and pickles
and sausage, a holdover from German immigration uh in the
eighteen hundreds, are two of the most popular dishes. Now,
I didn't know that. Now there's only two briskets per cow.

(59:24):
And brisket is one of my fun most favorite things.

Speaker 2 (59:30):
Same here. It took me a while. I watched you
cook it like three times before I figured out how
to do it right. But yeah, that was that was
the one I was scared of the most.

Speaker 1 (59:36):
Remember that, yeah, exactly, And it's expensive.

Speaker 2 (59:39):
You don't wnt ruin that.

Speaker 1 (59:40):
Yeah, but if you say to yourself, you know, what
I'm there's go for it. Yeah, I'm not perfect on
this and each one, each brisket is a learning except
it really is. And then the whole thing gets rounded
out with you guessed at Kansas City, the city you know, pork, chicken, fish, beef,
burnt ends, double smoke, chunks of fatty briskets slattered in

(01:00:04):
the region's signature thick, sweet and spice of sauce and
and you know, and then you and you get into
worldwide too. I mean there's some countries around the world
that cook things that we have never had that wonderful.

Speaker 2 (01:00:20):
Have you had that white barbecue sauce on chicken before?

Speaker 1 (01:00:23):
I have none?

Speaker 2 (01:00:23):
That's so good?

Speaker 1 (01:00:24):
Is it good?

Speaker 2 (01:00:24):
That's really good.

Speaker 1 (01:00:25):
Now around here we have chavettas we do, which that's
a that's a vinegar base. Yeah, and that's very good.
I really like chavettas. And you know they're known for
going around and doing uh chicken barbecue churches and you
know whatever.

Speaker 2 (01:00:42):
So that let the chicken min and for overnight. Yeah,
it's it got, it's got a nice flavor to it.

Speaker 1 (01:00:47):
But one of the coolest things for me is, and
this applies to you, is that modern barbecue originated in
the pre colonial Caribbean and the America. That sounds about right,
So you know, and your mom is Jamaican, yes, so
that you know that whole deal could have come from

(01:01:10):
there very easily and as it worked its way into
our country. So you know, direct heat, no indirect heat, yes, yes,
and uh low and slow and whatever you create, make
sure it's cooked to the right temperature. If it's a
if it's a meat like chicken that has to be
cooked to a certain right.

Speaker 2 (01:01:30):
Yeah, you don't want to mess chicken up. That's one
of the ones you don't want to mess up.

Speaker 1 (01:01:33):
But when you're talking about a you're talking about a
ribbi or a strip steak or whatever. Uh oh wait
a minute, it was a live one minute and now
we're cooking.

Speaker 2 (01:01:42):
Now we're looking it.

Speaker 1 (01:01:43):
Yeah, I did. In my world, it's rare to medium rare,
and I stop everything at one twenty five.

Speaker 2 (01:01:51):
I'm in the same boat. I don't once you you
can cook beef to a sex shoe leather texture. Yeah,
and that's what you don't want.

Speaker 1 (01:01:58):
That you don't want that. Well, there are some families
that you know it's uh medium rare or no medium. Well,
right or medium. When somebody says medium, gosh, you know,
then then you have to start worrying about it because
if you sure, if you serve them something that's medium rare,
they may not enjoy it. And what I tell people is,

(01:02:20):
especially when I'm cooking prime rab, I'll have a saucepan
on the stove with aju in there and if you
want something cooked even more and it'll take it to
whatever you want it intur It's on Americans, Well we
like so.

Speaker 2 (01:02:38):
Yeah, And that's and I love when you do things
like your card it or you hit the hit it
with the hammer or whatever, and you tenderize it a
little bit. You've turned some very tough cuts of meat
to the most tender pieces of food ever.

Speaker 1 (01:02:50):
So much fun. And and with the price of meat,
I'm more apt to go to like a Chuck steak.

Speaker 2 (01:02:57):
We should do another one of those, another episode where
you take a lesser price cut and then just your
card the hell out of it and see see what happens.

Speaker 1 (01:03:06):
Yeah, we can do that. It's time for another salmon
ranch Cowboy cooking.

Speaker 2 (01:03:11):
It certainly is, Yeah, it definitely is.

Speaker 1 (01:03:13):
It's been a couple of years. There's two of them
up on the up on the YouTube if you want
to check it out. It's hilarious.

Speaker 2 (01:03:20):
Wasn't there like a fire and one of them?

Speaker 1 (01:03:23):
That was one of the funniest things in the world.
The second funniest thing was you and well stealing all
that we did. That BlackBerry cobby we did.

Speaker 2 (01:03:31):
We did like I can't, I can't remember. That didn't happened?

Speaker 1 (01:03:33):
That happened? I go, well, wait a minute, where's mine?

Speaker 2 (01:03:37):
You know? After we had served twelve Yeah, helping, helping,
and there's John and that cos it was so good.
Many cooking those things that you guys do in the
Dutch oving Yeah, those those are some of the best
desserts ever.

Speaker 1 (01:03:49):
And our buddy Tim made corn bread and remember that
that was so good. And then he made those smoked
old fast.

Speaker 2 (01:03:56):
With the with the with the with the bacon. Yeah yeah, yeah, yeah, So.

Speaker 1 (01:04:01):
That was you know, we always eat well here, we
do we do. So let's say, yeah, maybe we should
schedule another one of those cooking shows.

Speaker 2 (01:04:08):
So I have a question for you, mister Sammy. So,
as you mentioned before, I will be moving into a
new role at the college and for it's it's funny
you tell me these stories about your wife. How when
you have a birthday or you have Father's Day you
cook for yourself?

Speaker 1 (01:04:24):
Usually yes, so because it's how it gets presented to me.
Is it's your birthday or it's father's day? What do
you want to cook for yourself?

Speaker 2 (01:04:34):
You know, so the college you say that, you'd be like, listen,
we want to have a nice, big party for you
before you leave our department. So you should bring your
grill and cook yourself something and then we'll all you know.
I was like, so I threw this out. I said,
what if I bring my buddy and Jim and we
both cook. He's like, yeah, it's summertime, you can bring
them out.

Speaker 1 (01:04:53):
So do they have a grill there?

Speaker 2 (01:04:54):
I have a portable gas girl that I can bring there.

Speaker 1 (01:04:56):
Okay, yeah, I'll go what are you going to cook?

Speaker 2 (01:04:58):
You don't know yet?

Speaker 1 (01:05:00):
Absolutely out there on that. Yeah, now I need a
couple of days, of course.

Speaker 2 (01:05:04):
Yeah. I wouldn't just like hey.

Speaker 1 (01:05:05):
That was so much. That would be a riot. I
love doing that.

Speaker 2 (01:05:08):
Cook for the folks and we'll eat, we'll eat up
and you know they'll be happy that we cooked, and
then all run off into the sunset.

Speaker 1 (01:05:16):
Well over to another building over to another building, right,
So do you have another beer first to try or no?
I think I do. Let's uh, let's dive deep and
uh and then we'll finish up. How are we doing
on time though?

Speaker 2 (01:05:30):
Will we?

Speaker 1 (01:05:30):
Okay? Yeah?

Speaker 2 (01:05:31):
I think we are. Yeah, yeah, yeah, we got plenty
of time. So my question is going to do this?
Do you want to try another sour or do you
want to try an I P A?

Speaker 1 (01:05:42):
Oh I I would pick a sour, but if you
want an I P A you can you can decide.
I don't care.

Speaker 2 (01:05:46):
I only want to do this one because this one's
special to me.

Speaker 1 (01:05:49):
Okay, all right?

Speaker 2 (01:05:51):
So my favorite I P A from R Box is
Space Kiddy, right right, So they've been doing a lot
of combos or very issues of space Kitty. So this
is tangerine space Kitty.

Speaker 1 (01:06:04):
Oh cool? All right?

Speaker 2 (01:06:07):
So again, uh it's Roarer Box and this is this
is one of the best sellers of space space Kitty.
And I know they they partnered once with uh, three
Heads Brewing, and they did a one called kind Kitty.
So three Heads makes the kind and robots at space Kitty,
so it's called kind Kitty.

Speaker 1 (01:06:24):
Cool.

Speaker 2 (01:06:24):
So this one is tangerine Space kitty and it's a
limited series, so it means it's not gonna be around forever.
So that's why I wanted to try. Why they why
they released it?

Speaker 1 (01:06:31):
Excellent, Yeah, let's try it.

Speaker 2 (01:06:33):
So row Box is located in uh.

Speaker 1 (01:06:35):
It's it's in Rochester there. You go to Rochester and
then there's one out in the town of Child.

Speaker 2 (01:06:43):
Right, that's correct.

Speaker 1 (01:06:43):
That that from and that's where we went over and
did our grill Listen live.

Speaker 2 (01:06:48):
How was that food was?

Speaker 1 (01:06:50):
It was I'm not a big salmon. That salmon was
amazing and deep fried sweet corn. Yeah, remember that that
was so good it was crazy.

Speaker 2 (01:06:58):
So we did six point five. We did five point.

Speaker 1 (01:07:02):
Zero, right, twelve point three not eight point four.

Speaker 2 (01:07:09):
So yeah, so and it's not to prepare you for that.
This one has a little more of kicking in the wings, okay,
all right? Yeah, so this is not a hard one
to explained space kidding. Its local to us. It's right
around the corner from us, so it's good. It's a
good place to go. And Johnreal Lobb and his folks
do a great job.

Speaker 1 (01:07:24):
They have a great shop, they have great food there.
It's just a wonderful place. And and they're always packed
with lots of folks a good time.

Speaker 2 (01:07:32):
So all there we go, there we go.

Speaker 1 (01:07:34):
Yeah, I've been hitting.

Speaker 2 (01:07:35):
I've been nailing.

Speaker 1 (01:07:36):
You must have something to do with a barometric pressure
or something, because they've been hitting it today, Matt. No,
this one's got a little orange taste. Of course.

Speaker 2 (01:07:46):
That's it is a tangerine version and an orange version.
I've used this one.

Speaker 1 (01:07:50):
That's pretty cool.

Speaker 2 (01:07:52):
So Jim is Jim is the person who did not
like I PAS in the beginning. Then kind of I
turned around a little bit. You like some of them,
So I'm most curious about what you think of this.

Speaker 1 (01:08:03):
Now this has an I p A the smell to it,
but I also I also smelled the tangerine big time.

Speaker 2 (01:08:11):
Oh yeah, you're right, you're right there.

Speaker 1 (01:08:13):
So let's try.

Speaker 2 (01:08:14):
Ready, here we go.

Speaker 1 (01:08:18):
Oh that's good.

Speaker 2 (01:08:19):
That's actually pretty good. That's really good.

Speaker 1 (01:08:21):
Yeah I like that. And this will get you drunk, yeah,
you know, like it's a wonderful life goes in the barn.
What are you doing in here? I'll tell you where
a place where men want to get drunk. Now, we
don't do that, and we don't you know, recommend that.

Speaker 2 (01:08:41):
No, we don't recommenc. We don't recommend alcoholism, we don't,
we don't, but this is pretty tasty, wonderful. Yeah, yeah, yeah,
box is a good shot with these.

Speaker 1 (01:08:50):
Yeah, America is a great It is good food.

Speaker 2 (01:08:54):
Good beers for this podcast.

Speaker 1 (01:08:56):
That's what we're about, grillispodcast dot com. Yeah, if you
have a suggest for absolutely, I mean, you're more than
welcome to send us an email or whatever. And one
guy emailed me this is a couple of months ago. Man,
he said, I would love to come and sit in
on a on a podcast.

Speaker 2 (01:09:13):
I'm sure, I'm sure they would, so we.

Speaker 1 (01:09:16):
Can get that done to abs. I also want to
have some of our because we had chef time from
and I want to I want to have some of
the people that carry our sam and ranch cherry, bourbon, barbecue,
sauce and trail Duster.

Speaker 2 (01:09:34):
Is amazing.

Speaker 1 (01:09:34):
He's got it going on.

Speaker 2 (01:09:36):
He's got some of his own stuff. You saw now.
And also when we were at Palmers last time, he
was remembers he was giving out samples of that steak.

Speaker 1 (01:09:42):
Yeah, unbelievable that.

Speaker 2 (01:09:45):
Guy can cook.

Speaker 1 (01:09:47):
Yeah, and and cooking is I have people that I
know that just eat to survive. They don't care what
they eat. And you and I are just the opposite
of that.

Speaker 2 (01:10:03):
Yeah, we enjoyment.

Speaker 1 (01:10:04):
Yeah you do, and and and we love to cook
and and you know you're going to fail. But if
you don't, if you don't try, you never get anywhere.

Speaker 2 (01:10:13):
Unless it's it's so funny because you know, when I
was married, I was cooking the house and you're even
met it forever, and you're the look of the house.

Speaker 1 (01:10:22):
My wife hates to cook. And that's fine, I mean,
you know, I mean it's like she does cereal. Okay,
if I'm not right there to make something, but I
enjoy I enjoy cooking it. And I enjoy people people, Yes,
that people join your Yeah, because when I make something

(01:10:43):
that's that's a win. You know, it makes makes you
feel good, you know. And and girls are not that expensive.
You can get in on a gas girl for two
or three hundred bucks for something that's nice at last, right,
and then you know, and then it goes up from there.

Speaker 2 (01:11:00):
Yeah, we've seen some pretty pricey ones too, but yeah,
you're right. If you're just getting into the game, though,
you could get some decently priced ones if you really
want to.

Speaker 1 (01:11:06):
I can't wait to tell you about this new pellet
grill that I found.

Speaker 2 (01:11:11):
And are we talking about that off area.

Speaker 1 (01:11:13):
Yeah, yeah, we got they're not a sponsor, but fair enough.
I would love for them to be.

Speaker 2 (01:11:19):
Well, we'll have to work on it.

Speaker 1 (01:11:20):
They're down in Texas, and it's a it's a family
deal and and it's a it's just that's what we like.
We want something this family. We don't want something that's
a giant corporation.

Speaker 2 (01:11:34):
Right, that's one thing right off the bat. Despite our
policy that we both agree on, we like local, like
mom and pop. Right, you know, we like to support
the little guy. You know, I'm definitely not the loot guy.
I'm a big guy.

Speaker 1 (01:11:48):
Jim, Well, I don't know that. I'm not Finn either. Eat. Yeah, anyway,
I want to the to the doctor the other day
for my normal thing and blood pressure up a little bit.
I told you he's dead and uh so you know

(01:12:11):
they got all kinds of medicine has kept me here
this long? What the hell?

Speaker 2 (01:12:15):
Right? Uh?

Speaker 1 (01:12:18):
Anyway, that was good beers.

Speaker 2 (01:12:20):
To last question I'm to ask you. Then we'll start
wrapping it up. So it's summertime and we went we're
talking about grilling and stuff. It's gonna be a hard
question for you. What's your favorite thing to cook during
the summer.

Speaker 1 (01:12:32):
Well, steaks. You know, I'm a ribby guy. I do
do strip steaks once in a while, and sirline when
I can find them, because I'll take a surline and
your card the heck out of it. That's a lot
around there and whatever and tender it up a little bit.
And and and I also, you know, staple is Angus

(01:12:53):
burgers and and swaggles, not dogs, heared n that's.

Speaker 2 (01:12:56):
All American burgers and burgers and dogs. I still, I
know it's a time consumption thing, but a good brisket
is something.

Speaker 1 (01:13:04):
To brisket is is I've been and I've been hunting
for a brisket. It's expensive right now, and I'm not
and I'm not finding I'm finding a biscuits way too
much Faan in quality and and so I'm working on that.
But you know, when I talk to my wife about brisket,
it just kind of rolls her eyes. It means nothing

(01:13:27):
to her.

Speaker 2 (01:13:27):
Yeah, and that's crazy, But the cuts of meat, it's just.

Speaker 1 (01:13:30):
The holy grail of a barbecue. But anyway, she'll eat
one little piece of it and say.

Speaker 2 (01:13:37):
That was okay. Yeah, so we still got we still
have one thing we have to do, all right, We
still have to do whole hog.

Speaker 1 (01:13:46):
Okay. We we tried, I know, we tried for years
to get a whole hog cook.

Speaker 2 (01:13:52):
And we were that close.

Speaker 1 (01:13:53):
Yeah, we were.

Speaker 2 (01:13:53):
And we were just that close.

Speaker 1 (01:13:55):
I suppose you know, if if money was no odd
you would have bought it, all right, absolutely.

Speaker 2 (01:14:02):
Now you know. So this is what This is my thought,
and I want your opinion on this, and be honest.
If if you think it's stupid, you tell me. Yeah,
so you have a decent so our Louisiana a Louisiana
Black label LG to uh whatever it is. But yeah,
LG twelve hundred, thank you, Right, it's a decent size one.

Speaker 1 (01:14:18):
Yeah.

Speaker 2 (01:14:18):
You could fit a suckling pig in there.

Speaker 1 (01:14:20):
I could, Yeah, I could, yep. Yeah, anything twelve hundred
square inches or better. You could get you know, a
fairly good sized right hog in there. And but we
raised pigs here for you.

Speaker 2 (01:14:38):
Yeah, you told me about that.

Speaker 1 (01:14:39):
And what I would do is for me, a market
hog is two hundred and twenty five, two hundred and
thirty pounds. That's what you go to the sale bar
and that's what they buy. Oscar Meyer buys them. That's
bacon and whatever. But what I used to do is
I would take them up to about one eighty five
one ninety and they would dress out about one twenty five.

(01:15:01):
And that was perfect to manage for a get together
of thirty folks yourself, right exactly. And there are a
lot less weight and whatever when when you're cooking them.
And I still have the and the cooker deal out there.

Speaker 2 (01:15:19):
So if you want to do you have my word.
Once you want to do that, I will spend a
full day out here with you.

Speaker 1 (01:15:25):
It starts early, that's right.

Speaker 2 (01:15:28):
There's plenty of beer for that.

Speaker 1 (01:15:29):
Okay, that's exactly right. All right, maybe we should do.

Speaker 2 (01:15:33):
That because the two holy grails of barbecue are brisket
and whole hot. Okay, you do those, you're you're a
champion barbecue.

Speaker 1 (01:15:41):
Per Well, here's the deal. We just built a new
shop building here at the ranch. It's right out back here, okay,
and I am going to have a reception for all
the people that worked on it.

Speaker 2 (01:15:53):
Okay.

Speaker 1 (01:15:54):
There was the roofer guy, there was the general contract
and built it. There was the the gutter guy, and
you know whatever, the mason and all that stuff, John
Wells and John Wells and landscape, and you know, then
there's electrical. There's all kinds of all types stuff going.
So maybe we'll do a hog for the reception.

Speaker 2 (01:16:16):
I think that's a splendiday.

Speaker 1 (01:16:17):
All right, what days better for you? Saturday?

Speaker 2 (01:16:20):
Saturday's good. I now, I was doing some sort of
side hustle job on Saturdays. But once I got this position,
I'm getting to you know, pay increase, so I good
for you. So I decided not to do the other
part time job that's kind of booked my Saturday. So
my saturdays are now free. I think that'd be great

(01:16:40):
to have a nice reception of a decent amount of people,
and we can make that a cooking show.

Speaker 1 (01:16:44):
All right, Yeah, there we go. That would be fun,
wouldn't it. All Right, so you got it. Well, I'm
looking at probably in the middle of August.

Speaker 2 (01:16:53):
That's perfect.

Speaker 1 (01:16:53):
Yeah, okay, all right, So I'll start researching where I
can find myself a hog and we'll get something that's
manageable size and nothing crazy, right, yeah, and we've got
plenty of room to cook it. I remember one time
when I was working for a company, this is twenty
five plus years ago, thirty years ago, and uh, you know,

(01:17:16):
I've been cooking pigs forever, right, And so they said,
would you like, we're having a picnic at a pavilion,
would you cook a hog for us? And I said absolutely,
And it was one of my hogs I had. I said,
I donated it and whatever. So I show up at
this pavilion at a fire department, and I got wood
and everything. I pounded the stakes in the ground and

(01:17:38):
I started in this. I was maybe ten feet out
from this pavilion, and all of a sudden, the sirens
and lights and sirens came up. Fire department. Fire chief
came over and said, you can't light a fire here.
You burned a you know, you burned a pavilion down.
I said, I got this. He says, I don't care
whether you got to. And so I'm arguing. I said,
all right, I'm pulling the job and whatever. All right,

(01:17:59):
hang on.

Speaker 2 (01:18:00):
You know.

Speaker 1 (01:18:02):
You had to be there.

Speaker 2 (01:18:03):
But it was pretty funny.

Speaker 1 (01:18:04):
It was one of the better pigs I ever cooked,
you know. And what I do is I'll get it going.
I use apple wood. Yeah, apple's good pork, A little
oak and whatever, and uh uh. Once it starts to render,
I get a big luminium pan down in the drip. Yeah,
and the drippings and then you take fresh baked bread.

(01:18:27):
It's so good.

Speaker 2 (01:18:28):
Do you do you? So? I know, uh, we talked
about it before because I have used in the past.
I should, you know, I should probably be more economical,
but I used to do throw away grills all the time.
We talked about this where I buy a girl for
like a hundred bucks and I just use it. If
you want to slop and mop something on that grill,
you just to do that.

Speaker 1 (01:18:45):
You make a mess out of Oh you do you do?

Speaker 2 (01:18:47):
And then you then you can't. You can never clean
those right, so you just toss them on to another one.
Do you mop the pigs?

Speaker 1 (01:18:54):
The pigs get mopped, Yes, and when they're mopped, they're
mopped on to the ground.

Speaker 2 (01:18:58):
Absolutely.

Speaker 1 (01:18:59):
Yeah, it doesn't ye, yeah, absolutely, there's in the next one.
I would do with our own salmon ranch cherry bourbon barbecue. Absolutely,
and I would, you know, load it up with salmon
ranch trail dust rub because.

Speaker 2 (01:19:12):
Sweet girls, I can yeah, sweet gels. It porks so
well yeah yeah.

Speaker 1 (01:19:16):
But anyway, well, yeah, I'll have to put that together.

Speaker 2 (01:19:19):
Yeah, I like the where that sounds. Whole hog coming
soon on the GIRLSS podcast and also on the Salmon
Ranch Cooking show.

Speaker 1 (01:19:27):
There you go. Yeah, all right, we're out of time.
I do believe we are, sir, folks. This has been
a lot of fun GIRLSS Podcast. I hope you follow
it or like it or whatever. I don't know how that.

Speaker 2 (01:19:39):
Works, but you're right, follow it, like it, then it
just shows up.

Speaker 1 (01:19:44):
We'll be back maybe next week for another edition of
the Girllless Podcast. Stay tuned. Matt Wilson, Jim Salmon, just
loving food and loving craft beer. And you want to
take some of those rips on.

Speaker 2 (01:19:54):
Ye Yes Girls podcast dot com.

Speaker 1 (01:20:01):
After the basted in the various as the safety

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