Bacon Wrapped Scallop Three Course Meal

Happy Halloween!  We have a spooky delicious episode of Grill This! Jim goes all out with a decadent and delicious 3 course meal.  We start off with bacon wrapped scallops followed by Jim's famous 5 onion soup.  The meal is finished off with skin on chicken thighs cooked in the pellet grill. And it wouldn't be Halloween without another attempt at finding the perfect pumpkin spiced beer! You are going to love every morsel of this episode!  



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

Episode Transcript

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.

Speaker 3 (00:10):
So grab your.

Speaker 1 (00:11):
Tongs, your aprons, and your pint glasses. Get ready to
grill this with Matt Wilson and Jim Salmon.

Speaker 2 (00:19):
You have got to be kidding me. Hi, everybody, welcome
to grill List. Jim Salmon here along with the Great
Matthew T. Wilson, and today the tea stands for tail
grate tailgate food. Oh man, mister Wilson, I understand you
have attended a couple of the Buffalo.

Speaker 3 (00:39):
Bill gaves, Yes, Yes, I had. They're fun. I like
going when it's still warm outside. Yeah, beautiful, And the
Bill's won when I went, so.

Speaker 2 (00:47):
Yeah, and that's great. And because I have a character
flaw uh and and uh and and a desire to
relish other people's disdain and failures, somebody beat up your grill.

Speaker 3 (01:05):
Yes, that's that is true. So now that was funny.
So a lot of people don't know you. You myself, Jim,
John Welch and Tim we all have a little texting
going where we kind of tell each other when we're cooking,
and you know, and who wins, you know, everything. So
I was going to surprise you guys, cause I had
some cool things set to make on the grill while

(01:27):
I was there, and I made, like, you know, the
before the game. I made a couple of hot jogs
and Hamburgs and stuff, and then when we came back,
we're going to cook the real stuff. This is out
in Parkland, right out in Parkland. Okay, So it's not
the most expensive girl in the world. It's one of
those fifty other Walmart grills.

Speaker 2 (01:43):
Well, good for you because well as it turned out,
But Matt continues, so.

Speaker 3 (01:47):
Usually I've I've been going to games for years, him
for years, and no one's It's like, it's almost like
a sacred rule. No one touches anyone's g ight.

Speaker 2 (01:54):
It's a thing.

Speaker 3 (01:55):
Yeah, people do other stupid stuff, and no one ever
touches the grill.

Speaker 2 (01:58):
So what happened to it?

Speaker 3 (01:59):
I came back.

Speaker 2 (02:00):
It was destroyed, you mean, like stepped on to the ground.

Speaker 3 (02:04):
Thrown around, stepped on maybe someone ran over it. I
don't know, but it was destroyed.

Speaker 2 (02:10):
It makes you want to have a tribunal, doesn't that? Yeah,
I mean, poor, it's all right, So what do you do?
You run up there and you say, turn on those
video cameras.

Speaker 3 (02:22):
You're done, right. I mean, there's no there's there's there's
what eighty thousand people there, there's no way. Yeah, but
it's it's okay. I've already ordered a new girl.

Speaker 2 (02:30):
All right. Well, because for some reason in the character
flaw that I have, I found some degree of entertainment
with that, and I want to apologize.

Speaker 3 (02:41):
That's okay.

Speaker 2 (02:43):
But anyway, welcome to grill less ladies, ladies and gentlemen.
Jim Salmon here along with Matt Wilson, and we're just
horsing around here, and I'm telling you so so in
another to treat you poorly this morning, you know, I'm

(03:03):
killing time between appointments, and I'm sitting there and up
comes this picture of John Wayne, and I thought, well,
that's me, right, So I copy that and paste it
and then I write me under it, and then I
go back into the Salmon uh, the branch library and
get a picture of you on your worst day.

Speaker 3 (03:21):
That was that was years years ago.

Speaker 2 (03:23):
It was ten years and and I, you know, put
that down and then I go, you, Wilson, I had
it was so funny, It was so funny. But anyway,
I thought it was funny, and then of course I
I had Welch. Yeah, yeah, I put a picture of

(03:47):
Welch in a diaper with Joe Biden's head on his body.
So there we go. We got it all done, I know. Anyway,
So so I'm I'm in uncharted territory here. I'm finding
myself having to apologize to you. Oh my god. So anyway,

(04:11):
I have before we get into the culinary or the
the crap, beers and stuff for you. I have a
a great spread here for you. It's a three bagger.

Speaker 3 (04:25):
Yeah. So I walked in it. I walked here. Jim
was finishing up doing something. I walked in the studio
by myself, and I can immediately smell something break. So
I'm excited.

Speaker 2 (04:33):
So we have we have two appetizers and a maine Okay,
So well, you know.

Speaker 3 (04:40):
Am I gonna fall asleep on the way home?

Speaker 2 (04:42):
Trying most like? I can't? The problem is, though, I
don't have any extra to send home with you, So
you're gonna have to you know, You're gonna have to
graze it off here.

Speaker 3 (04:53):
Okay, So I can't just go crazy all of it once? Okay, gotcha.

Speaker 2 (04:57):
A couple of shoutouts here some great advertisers here on
on grillas. They keep us going all the time. Sennessee
Sennessee dot com, where you can have seafood sent right
to your house right out of the waters of of
of Alaska. You don't want to miss that. Absolutely, our
friends at what's the what's the name of that little flashlight? Uh,

(05:20):
tipsy Tipsy lights. I appreciate that right now. I had.
I was I was out cooking one of the delights
in the grill and you know it's still daylight, but
however it's in behind in the outdoor kitchen. So I
had that thing right on a dispatch Tipsy light dot com.
Check it out. It's available anywhere Amazon, Walmart and whatever,

(05:43):
and we have I am all over there's there are
great lights. They get you right where you need to go.
And uh, the pitt barrel cooker all right now. I
do all the grocery shop, Yes you do. And so
there in lines the problem with this because I came

(06:04):
in day before yesterday, after grocery shopping, and you know,
of course I'm met by my daughter and my wife
at the truck who were on their way to go
for a walk. I accidentally, in error, thought they were
coming to help me, of course, And I opened the
car and Diane goes, oh, you bought a turkey pit barrel.

(06:28):
My first test cook on the pit barrel. Right now,
I have the twenty two point five PBX pit barrel.
It's a big one and I have I've not used
it yet, but it will be. The first cook will
be the turkey.

Speaker 3 (06:44):
Oh so you know my number.

Speaker 2 (06:46):
Remember that now At pit Barrelcooker dot com, I do
pitbarrelcooker dot com. They before you even buy one, you
can go there and watch a video that's all this works.

Speaker 3 (06:57):
That's awesome.

Speaker 2 (06:58):
This is the coolest thing since slice bread. If you
don't have a pitt barrel cooker, you know you're you're
behind while you're back to the car, right uh. And
they have all kinds of cool stuff they have. Well,
first of all, this thing is a twenty two point
five porcelain coated steel drum. Uh, steel hooks. I have

(07:19):
a stainless steel poultry.

Speaker 3 (07:23):
Yeah, which for the hook Yes, right.

Speaker 2 (07:26):
Now, this is a practice cook for Thanksgiving because I'm
gonna do the twenty five pounder in it also. But anyway,
right uh, and then they have they send you some
rub and all kinds of cool stuff. And then they
have all kinds of accessories like a chimney starter and
the meat hooks and the basket hanger and the hot

(07:46):
dog and broad hanger.

Speaker 3 (07:47):
That's crazy.

Speaker 2 (07:48):
So check out Pittbarrelcooker dot com.

Speaker 3 (07:52):
I'm right, don't come to Jim Salmon's for things.

Speaker 2 (07:53):
There you go. You are, yeah, yeah, you and the
kids are absolutely welcome. I know you will find this
as a surprise. But we have a lot of food.

Speaker 3 (08:04):
I've never heard of this.

Speaker 2 (08:07):
So anyway, Pitt Barrel Cookers.

Speaker 3 (08:09):
Can we talk about your birthday party? We got to
talk about that later.

Speaker 2 (08:12):
Yeah, that was fun, good time. That was a great time.
I mean, you know, rarely do I, you know, blow
my own horn.

Speaker 3 (08:23):
That was a great good food, good beverage, and and explosions.

Speaker 2 (08:26):
But it was an explosions. So do you do you
have any drinks in that thing? Or is it just
for looks?

Speaker 3 (08:33):
It's actually just for show. So uh, let me ask
you a question, my friend, what holiday is coming up?

Speaker 2 (08:42):
Halloween?

Speaker 3 (08:42):
Okay? And what what is the I guess the festive
candy that that that you think of when you think
of Halloween.

Speaker 2 (08:49):
I think of candy corns that stopped right there. Okay,
candy corns which my stepdaughter threw up on when she
was when she was and she and she's forty four now,
I think, and she has never touched a candy corn since.

(09:09):
But I do love candy corn. And if you have
a themed beer. As he dives deep into the Matt
Wilson freezer, you see the ice pouring out of the
top of that onto the onto that thousand dollars keyboard. There,
that's what you know there, it is all right. So
this is the same.

Speaker 3 (09:31):
So this is a from Breaking Skiff Apple Orchards. This
is the nineteen eleven series. Okay, this is a This
is called the Double Double Toil and Trouble Candy Corn Hardsider.

Speaker 2 (09:46):
No kidding, yes, oh I love Hardsider. You know that.

Speaker 3 (09:49):
Yep?

Speaker 2 (09:50):
So, oh that's cool.

Speaker 3 (09:52):
I'll tell you a secret. Not a fan of candy corns. Really,
I don't.

Speaker 2 (09:56):
I have you tried this?

Speaker 3 (09:58):
I have not. Okay, when I was a kid, I
loved Kenny corn and then I don't know that waxy taste.

Speaker 2 (10:02):
Yeah, something happened and yeah, you know, you might have
tried to throw them.

Speaker 3 (10:07):
Yeah right, but I love hard cider. Yeah, so we're
gonna find out. So this is a six point nine,
so it's it's getting towards upper, but it's not quite
there yet.

Speaker 2 (10:16):
Yeah, that's up there. That's good.

Speaker 3 (10:19):
It's it's moving towards the top.

Speaker 2 (10:21):
Uh.

Speaker 3 (10:21):
This is handcrafted in New York. So this is a
craft cider right. Uh, and again it says here's the
It says on the back, grab your broom, wake up
the dead, and make sure those bolts are screwed in
your head. We ventured into Haunted Orchard for some spooky sites,
which is goblins and ghosts, will supply, will supply the frights.

(10:44):
The moon shines high and signs forward on the spookiest
flavor yet, candy corn.

Speaker 2 (10:49):
There you go there, Now, do you know where they are?
So let's see exactly if it says magnifying glass, I do.

Speaker 3 (11:00):
I'm getting old.

Speaker 2 (11:00):
I can't read anything. And then he gets out of
his phone. He takes a picture of it like the
rest of us, and blows it up. That's sorry, don't
worry about it.

Speaker 3 (11:08):
Just says it's over there. We go Apple Farms in Lafayette,
New York. Lafayette, New York. All right, I sat right
the one four one three zero eight fours.

Speaker 2 (11:19):
It's down by the city. Okay, all right, cool, allright,
here we go, Wilson, Oh, had it right up? Yeah,
all right. Smell candy corns a little bit, a little bit.
It comes out looking like a regular sight. Oh. I smell,
you know, I smell that candy corn or cotton candy. Exactly.

(11:44):
Here we go, right, let's taste it.

Speaker 3 (11:46):
Out there we go.

Speaker 2 (11:51):
That's candy corn right there.

Speaker 3 (11:53):
Taste like candy corn.

Speaker 2 (11:54):
You know. We we sample stuff. We've sampled a thousand
beers in the last five years. Yes, we have, and
and and some sighters and rarely. Yeah, this is wonderful.

Speaker 3 (12:09):
It's just now.

Speaker 2 (12:11):
Okay, let me let me boil you down a little bit,
because I know you like savor.

Speaker 3 (12:14):
Versus sweet I usually do.

Speaker 2 (12:16):
What do you think about this?

Speaker 3 (12:17):
I mean, I don't know yet, because I taste the
sight of which I do enjoy. And also it's nice
and cold. That does help too. I don't. I don't
know what do you think.

Speaker 2 (12:26):
I think that's wonderful.

Speaker 3 (12:29):
Not bad. I don't. I don't dislike it, I can
I'll be honest with you. I don't dislike it.

Speaker 2 (12:33):
M it's not a dry hard sighted there's a sweet
I like it. I think it's great. I might. I
might even vote against you would. Yeah, I gotta go
hunt that down. Where'd you get that in a place

(12:54):
I can get it?

Speaker 3 (12:54):
Absolutely, it's that it's a big box store. I'm sure
you know what I'm talking about.

Speaker 2 (12:59):
It as a giant w all right, cool?

Speaker 3 (13:05):
Yeah, Yeah, it's not bad. I could drink a whole candidates,
but I don't know if I would drink a whole
like six pack of.

Speaker 2 (13:11):
This well, I mean, you know you and I wouldn't. Well,
maybe it depends on the I was just kidnapped, Oh
my god.

Speaker 3 (13:23):
But it's not bad, and you're right. It tastes like
candy corn like that.

Speaker 2 (13:26):
Yeah, I do like it. It is, well, it's like
anything else that you like out of the box. Maybe
after a.

Speaker 3 (13:36):
While it might be to work.

Speaker 2 (13:38):
Yeah, yeah, but it's very sweet.

Speaker 3 (13:40):
Yeah it is. It is sweet. And like you said,
I like more of the dryer stuff, though.

Speaker 2 (13:45):
I have a couple of things on grills if I might. Absolutely,
I found this new. I'm always looking for the high
end stuff that nobody can afford, right, I mean, including
me and well maybe not you.

Speaker 3 (14:00):
But I'm not rich.

Speaker 2 (14:01):
We don't need we don't even have a limo to
take us to and from.

Speaker 3 (14:05):
Not yet. We're working on that.

Speaker 2 (14:07):
This American made grill, it's called an estate built in
gas grill E S. T. Thirty.

Speaker 3 (14:14):
Now, are you a fan of gas grills?

Speaker 2 (14:17):
Yes, okay, I am, because it's a utility grill. Now
we're going to talk about charcoal here in a little bit.
But I think that most people that grill in modern
American life don't have time to spend twenty minutes for
the charcoal.

Speaker 3 (14:37):
That's the first sept me.

Speaker 2 (14:39):
And but gas grills you go out, you know, every night,
you can depend on it. It's there. You turn this
nob on, you know whatever.

Speaker 3 (14:47):
That's that's a fair assessment.

Speaker 2 (14:49):
The Estate Grill is a luxury gas grill UH that's
designed and built entirely in the United States. Every feature,
interior and exterior lighting, spring assisted hood, rotisserie, storage, and
more was crafted with precision to meet the highest quality standards.

(15:14):
The built in model allows you to craft the perfect
outdoor kitchen experience, building into a custom outdoor kitchen island
made in America. Three oh four steel eighteen gage double
lined hood ninety three thousand total bt US eight and

(15:35):
eighty three square inches heavy duty everything to burners. Let's
see flame.

Speaker 3 (15:42):
The burners.

Speaker 2 (15:46):
Well, you can get what you want. This one's this one's.

Speaker 3 (15:48):
A five burner, gotcha, gotcha?

Speaker 2 (15:51):
And cast cast stainless steel burners of course, red brass. Oh,
brass burners, I apologize. And then it comes with a
cover retisserie kit infrared's sear burner, which is I have
that on my told me about that. Yeah, those are cool.
I've never used it, right, smoker tray and a care.

Speaker 3 (16:14):
Kit smoker tray, sev.

Speaker 2 (16:18):
It's it's a lord, it's high end.

Speaker 3 (16:22):
So if you don't mind me asking, because you have
a pretty big outdoor gas grill for your outdoor kitchen
cracked right, And I know that was kind of pricey
comparison wise, price wise.

Speaker 2 (16:33):
This the one I have, is half the price of this.
It was four thousand.

Speaker 3 (16:39):
And it's a it's a big it's big.

Speaker 2 (16:40):
Yeah, yeah, and I don't like it. And the people
that that sold it to me have since moved on
to a different brand. Now, don't get me wrong. I
have another one of those out back that's not even
in place yet.

Speaker 3 (16:53):
Yep.

Speaker 2 (16:54):
So more to come on that. And of course you
know the blaze grill that I have out back that
I'm not using is a high end grill, gotcha, And
more to come on it.

Speaker 3 (17:08):
So you know, you know, we're moving out of we're
moving out of the warm weather, so outdoor cooking, which
is I mean, both of us we cook all season long.
We stop for the majority of folks that they be
going to pull back during that time.

Speaker 2 (17:23):
That's our next segment actually is preparing your gas grill
for winter, gotcha. And we're going to talk about that.
And and some of this is ridiculous, some of it's
written by idiots, and perhaps that's not may just say that,
but you know, there there are certain there are two

(17:46):
kinds of people. People that grill once in a while
in the summer and then they're done. And then there's
some of us that grill all winter long and all
year long, like you and I we do that, right,
And that's another whole deal. So we'll get into that
here in a little bit.

Speaker 3 (18:04):
Yeah. So I know, so you use your pellet smoker
and you use your ceramic grills a lot, even during
the winter time, and I know, when it gets cold outside,
you burn through the stuff a little faster faster.

Speaker 2 (18:19):
One of the first things I learned. It was so
funny when I first got my pellet grill. It was
like ten out yeah, and I thought, well, I'm fired up,
and whatever did I learn that?

Speaker 3 (18:32):
Bags of pellets?

Speaker 2 (18:33):
Yeah, it's right, uh way, we figured it out right,
but that's kind of how it worked. So we're going
to cover preparing your gas go grill for winter. I
also had a lot of emails from our last episode
of Grill Is talking about Blackstone grilled. Yeah, problems, So

(18:57):
we're gonna cover all that.

Speaker 3 (18:58):
Yeah. Now we both are a fan of the black.

Speaker 2 (19:00):
Stone Oh, absolutely, we love those things. I have one
onund here. You don't have one yet.

Speaker 3 (19:05):
I don't have one yet.

Speaker 2 (19:06):
Well, we need to do that. I'll work on that
for you. M yeah, g podcast. But before we go
too far, I have a three segment food thing here.

Speaker 3 (19:20):
Now we're talking my language.

Speaker 2 (19:21):
And this is the first segment is of course the appetizer.
And so I'm going to go over to the salmon
ranch grill here in the studio and I'm going to
prepare you a wonderful appetizer, which, by the way, you
will love. Okay, while you tell the folks stuff right,

(19:48):
and and the word stuff covers a lot of stuff, right.
I got you, ladies and gentlemen, the great Matt Wilson
covering stuff.

Speaker 3 (19:56):
Thank you so much, mister Samon. So you're listening to
the grill that this pocket. Obviously you can find us
on iHeart, Spotify, Spreaker, Apple, wherever you get your podcast.
And because you work for we work for iHeart and
they kind of pay a stuff before you go to
iHeart iHeartMedia, iHeartRadio dot com. Also, do we have some

(20:17):
cool things coming up? I know we're gonna talk about
this a little bit later on, but I'll mention it now.
Think New York Drinknewyork dot com. There is another craft
beer festival coming up on November twenty third in Sarah House,
New York, one of our favorites at the Landmark Theater.
Jim and I love that one. That's where we always
talk about that squirrel that we met. That's the first time.

(20:37):
Oh my god, I'm looking at the appetites. I'm excited.
So that's the first time we met the squirrel and
we had a blast. And the layout there is amazing.
It's a. It's a theater where they actually have beer
vendors and beer and brewers all over, including on the
stage itself. And also they have great food sampling and

(20:57):
of course the great pauleon Paulione and all of his
crew will be there on hand putting your thing together.
So you can get your tickets now. We'll talk about
the pricing of the tickets later, but think New York
Drink new York dot com. They have two tiers of pricing.
One if you just want to hang out and you're
and you're the unlucky person who's the d D, or
if you are the person who's going to drink and
enjoy yourself at the festival. You don't want to miss

(21:18):
this one. Syracuse one is one of our favorite ones,
so definitely get a ticket for that one. Jim and
I both will be there. Also again we talk about
our rub and our barbecue sauce, the cherry bourbon barbecue
sauce and the rub. There's a list of all the
stores on Jim Salmon dot com, or you can buy
it online at grillispodcast dot com.

Speaker 2 (21:35):
There you go.

Speaker 3 (21:37):
This is insane, all right.

Speaker 2 (21:40):
So what this is is bake bacon wrapped bass gallops.
Now I did the bacon. I had smoked hickory smoked
bacon thick, but I cooked it on the pellet grill.
I laid it out, it up with some smoke, and

(22:02):
then I wrapped these bass scallops, which bay scallops are
only about half an inch to three quarters small. And
for twenty bucks, you can buy a whole bag of those,
and I get a lot of miles out of one bag.
I mean, I can do this appetizer five times. And
you know, if you don't want to afford forty bucks

(22:23):
for the utens, right, you think.

Speaker 3 (22:28):
Number one, these scalps and pack a lot of flavor.
But these little tiny things, there are a lot of flavoring,
these scallops, and they still dissolve your mouth there. They
just melt, and obviously if you put bacon on anything,
so you go.

Speaker 2 (22:43):
So about half of them are wrapped with bacon with
a toothpick, which is really easy. What I do as
I cooked a bacon, first, I cook at about three
quarters of the way, not all the way now, not
all the way, and then I'll wrap it around the
base gallop and put the you know, put the toothpeck

(23:07):
through there. But the thing is, I don't treat it
with anything except butter.

Speaker 3 (23:13):
That's perfect. You know. We learned something. So we went
to that festival Buffalo, I think I believe it was Buffalo,
And remember we had those lobster rolls, right, and the
ones that we ordered weren't the ones that everyone's used
to with the man easy sauce everything. What was it general,
It's just butter, right.

Speaker 2 (23:31):
Yeah, we had the Connecticut version, which was warm and butter.
So we went to the grand opening of Finger Lakes
Cannabis here right a month or so back, and Cousins
lobster truck showed up. So I got that girl that
was running that thing, and I I said, look, I

(23:52):
got a million questions, and I said, how's the lobster come?
How do you prepare? All they do is it comes
frozen in a pouch and it's not a big pouch
because there's tons of them, and they thaw it out
and they put it in butter and they just heat
it up with butter.

Speaker 3 (24:12):
I mean, yeah, And that's the thing for seafood, for
good seafood, simple is a lot of times better. Just
let the flavor of the of the scallop and the
bacon shine by itself.

Speaker 2 (24:23):
So what do you think of these?

Speaker 3 (24:25):
It's almost gone out of my He's a delicious Jim.
I eat a million of these.

Speaker 2 (24:32):
Now. You were one of the big beause because I
like to I like to get celebrities to come here
to the Salmon Man, and of course you're one of
the c And when we have super Bowl parties here,
I don't know, there's probably that I don't know. I

(24:52):
try to limit. There's maybe thirty people here, people here, whatever,
But but you you are the man everybody wants to see,
the great Matthew Kill.

Speaker 3 (25:03):
Oh gosh.

Speaker 2 (25:03):
So this will be a staple at the at the
twenty twenty five super Bowl party.

Speaker 3 (25:11):
What do you think? Do you think the Bills will
make it this time?

Speaker 2 (25:13):
Well? I sure hope.

Speaker 3 (25:14):
So we haven't got lucky yet with that, have not?

Speaker 2 (25:18):
Well?

Speaker 3 (25:20):
Yeah, these are outstanding.

Speaker 2 (25:22):
This past week I particularly enjoyed it because it was
a murder fest.

Speaker 3 (25:28):
Ye yes it was.

Speaker 2 (25:29):
And every once in a while you love that, right,
You certainly don't like it the other way around. No,
so we'll find out. God, I love these things.

Speaker 3 (25:40):
And you always have a very guy. I just my
balls empty. You always have a very good Super Bowl party.
There's all types of food, all types of food we have.
We're we're very blessed with the beverages that we have
there too, right, And there's usually some some kind of
brown liquors around.

Speaker 2 (25:58):
Maybe you know a little bird here.

Speaker 3 (26:00):
Yeah, and you have a just giant television that we
watch the game on. And then usually you burn something.

Speaker 2 (26:06):
We burn up something in the fire pit.

Speaker 3 (26:11):
Yeah.

Speaker 2 (26:12):
Well, what I like to do is cook something unique
every year, like a brisket or pull park or whatever.

Speaker 3 (26:19):
You know.

Speaker 2 (26:21):
I love it.

Speaker 3 (26:22):
Keep talking, man, listen, this is something we learned, and
it's true because I've I've had I'm sure Jim has too.
I've had millions of lobsterles over my life, millions of them, right,
And I've even at the big Spot box store downtown.
Me is that there's a store on East East Main Street.

Speaker 2 (26:38):
I believe it.

Speaker 3 (26:39):
Yeah, And I used to get those and I used
to love those. But that just cooking it in butter technique,
just letting just just that flavored lobster butter on it.

Speaker 2 (26:48):
That Cousin's lobster truck was featured on Shark Tank and
that's how this whole thing started.

Speaker 3 (26:56):
I mean it was nuts and that's a great truck.
I bet you dollars to Donuts Gym. If we did
a food truck, we would be millionaires.

Speaker 2 (27:08):
I know this will come as a surprise, but I
have tried to figure out where we're gonna buy lobster,
me for you and I to do this very thing
you just said.

Speaker 3 (27:17):
See, that'd be great.

Speaker 2 (27:18):
More to come.

Speaker 3 (27:19):
You just have to stop me from eating half of
our our supply.

Speaker 2 (27:22):
Wow. Not a certain attrition.

Speaker 3 (27:27):
It's really good anyway, that's delicious, absolutely delicious. If that
was all you did today, you would have won.

Speaker 2 (27:37):
Well, we have two more things that we're going to eat,
but we're going to need to wash them down first.
And I think before I dive into the Blackstone grill
issues that people are having.

Speaker 3 (27:51):
Out there, I'm curious to hear this actually.

Speaker 2 (27:54):
Because don't get me wrong on this, I think the
Blackstone grills are exception one of the yeah freaking best
investments and inventions in the history of cooking. But like
John Wayne said, life is tough, and it's tougher if
you're stupid and if you don't make, if you don't know,

(28:18):
if you don't read the damn instructions. You're nuts. And
so I'm going to take you through the whole Blackstone
grill life.

Speaker 3 (28:29):
Cycle of life. But first, all right, so again we
are in not unchared territory. We are in known territory
during So what is the I don't know what you
want to say, the the vegetable or the egg plant
if you will, of the season.

Speaker 2 (28:48):
I do believe that would be pumpkin, that's correct.

Speaker 3 (28:51):
Now, him, how successful have we been with finding fighting
delicious pumpkin beers?

Speaker 2 (28:57):
We well, we did. We found one and it will
at the New York State Craft Brewers Association Festival at
the Landmark Theater two years ago.

Speaker 3 (29:07):
I think it was two years ago.

Speaker 2 (29:09):
And it was It was delicious, best pumpkin craft beer
we ever had. And do you think either one of us.

Speaker 3 (29:19):
Have no idea who? But since then we have failed
every single time.

Speaker 2 (29:25):
So maybe this year we'll pay closer attention or well,
never mind, we're gonna try. Matt goes deep. This uh
Grills podcast is brought to you by some great companies
Senna c sennec dot com, where you can have seafood
sent right to your house, UH tipsy like company, The

(29:47):
Komodo Joe Grill Company and Pitt Berylcooker dot Com. Which
more to come on that. We're doing a video with that.

Speaker 3 (29:57):
I'm excited about that one.

Speaker 2 (29:58):
We tried to get dead done earlier, but you know,
life gets in the way. But more to come on that.

Speaker 3 (30:05):
So you're a very popular guy and busy. That's the problem,
all right. So here we go. I have two pumpkin
beers today, and this is one of two, so we
may not get a great one, but we can least
find out which one of these are better than the other.

Speaker 2 (30:19):
Well, I like that when you say, okay, let's vote yes.

Speaker 3 (30:23):
So we're going to figure something. So we're gonna let
the people know that which which pumpkin beer out of
these two today that we like. Ye. First one that's
up today is Ellicottville Brewing. We've had a lot of bill.

Speaker 2 (30:33):
Beers also, typically very very good and craft beer. Yes,
so this this company's got to dialed in. They're bigger
than most craft breweries, but they make some great beer.

Speaker 3 (30:45):
They do, And you're right, and they are a little larger,
but yep. So this is their Pumpkinville Pumpkin Ale six
point five. So this was packaged in Little Valley, New York.
I don't know if that's exactly where they're brewed. Impackage yep,
so that the brewery is there too. Uh So again
it's a six point five, So that's like a little
higher than average, not quite high as high.

Speaker 2 (31:08):
I think the higher ABV might have something to do
with the with the better taste towards the label. Yeah,
maybe I'm wrong with it. We're going to find out.
We're going to find out. But that's an indication.

Speaker 3 (31:23):
So Jim, the pumpkin beer quest continues. Here we go
with beer number one. Yep. By the way, this is bottled.

Speaker 2 (31:32):
That was as we know, Matt Wilson.

Speaker 3 (31:36):
You know, so it's got a little more of an
orange you look to it. I mean, it's still beerish looking.
I guess. How does it smell?

Speaker 2 (31:48):
It smells like a rotting pumpkin. No, just kidding. It
smells pumpkin and spice, you know, and maybe we dog
food is let's try it. Geez, that's got a pumpkiny taste.

Speaker 3 (32:14):
You know what. I can't even lie. There is a
pumpkiny taste to it.

Speaker 2 (32:18):
It's okay, let me come.

Speaker 3 (32:21):
I would please break this down because I don't know
how to I.

Speaker 2 (32:23):
Like coffee black black.

Speaker 3 (32:26):
Beautiful so much.

Speaker 2 (32:28):
I like to hear that it's beautiful. But I like
my coffee black, and I like it dark dark, and
I like it espresso.

Speaker 3 (32:40):
You want to wake you up in the world, right, I.

Speaker 2 (32:42):
Don't want watery, uh, But this has a taste of pumpkin, however,
a little watery, but it's more of a This is
a dumb way to describe this. It's a little bit
more pumpkin than we're used to, but it's still a
little the watery side.

Speaker 3 (33:01):
So the reason why I think this is a good
description is we keep going back to that one pumpkin
beer that we had a couple years ago at the festival,
which was remember was thick. It was almost like pumpkin pie.

Speaker 2 (33:10):
It was that's what we were looking for, a pumpkin
pie beer. This was the first that one was eighty bucks.

Speaker 3 (33:17):
Yeah, that was when I want the higher end beer companies.
But I cannot lie. I'm not I'm not okay, So
I'm not gonna say I love the beer. But it
does take pumpkin.

Speaker 2 (33:25):
You could taste pumpkin in it, Yeah, absolutely, And I'll
give him that much. And this is not a bad beer,
it's not what's I like this?

Speaker 3 (33:32):
Ye?

Speaker 2 (33:34):
Would I buy this? I might this time of year,
this time of my time.

Speaker 3 (33:39):
I'm I'm wearing agreement.

Speaker 2 (33:40):
I'm not gonna. I would buy some of this and
then ship it to Bob Lonsbery.

Speaker 3 (33:47):
Now, Jim, you know he doesn't drink.

Speaker 2 (33:49):
He doesn't drink. Well, I've said a million times over
his shows would be better for you to. I'm sure
you tell him about this edition of the Girl, this podcast.

Speaker 3 (33:59):
I said it to every week. I would love the
good just one time. Get on this show.

Speaker 2 (34:06):
That would be so fun and weld at it. You know, no,
he's no.

Speaker 3 (34:12):
You guys are friends, I.

Speaker 2 (34:13):
Know, don't go over if you lost your man. You
know what we would do with him, though, is because
he doesn't drink, and of course you never trust anybody,
but we could do the ripper thing like well.

Speaker 3 (34:29):
He likes to eat, so you got that right.

Speaker 2 (34:35):
U ruined people's lives. Make sure he hears about this.

Speaker 3 (34:40):
We'll make sure, Bob we're on this.

Speaker 2 (34:43):
I love you, Bob, you, Oh my god, my goodness.
This is good though.

Speaker 3 (34:52):
I liked it, and you're right and for this that
I would not buy this I can you.

Speaker 2 (34:55):
Know, well, I wouldn't buy a case of it, no.

Speaker 3 (34:59):
But but for for Halloween and if you're having a
party or something, I buy this absolutely.

Speaker 2 (35:03):
Pour it over the kids.

Speaker 3 (35:04):
Yeah, it's not too funny.

Speaker 2 (35:08):
Oh all right, Blackstone grills. When you open the box, right,
you're all excited, but you have no idea what's required
to be successful with this griddle. Right, these are the

(35:29):
one of the best grills in America.

Speaker 3 (35:32):
I love that grill, absolutely adore it. We use that
at a get at finger Legs when they had I
think it was a grand opening, wasn't it. Yeah, And
we cooked, we cooked.

Speaker 2 (35:41):
We cooked sausage and burgers.

Speaker 3 (35:44):
And hot dogs and hot dogs.

Speaker 2 (35:46):
And whatever for a lot of people. Now, the thirty
six inch one is the big one, and that's the one.

Speaker 3 (35:52):
You want a man that thing all day long.

Speaker 2 (35:55):
But you can cook anything on it. I routinely do
because we like fijetas, so I'll do the whole fijeta thing,
the chicken, the beef, the shrimp, the peppers and all
kinds of stuff. Absolutely. But one of the things that
happens when you take it out of the box, you
got to check for missing parts because that happens all

(36:17):
the time.

Speaker 3 (36:18):
Common sense, right, I would think at least.

Speaker 2 (36:20):
Yeah, I just contact Blackstone if there's any missing parts, right,
and yeah, right to you. And once there was a
guy that called me and he goes. I bought a
brand new thirty six inch Blackstone grill at tractor Supply.

(36:42):
I got a great deal on it because they had
it for like two forty nine, which the one hundred
bucks off, right, But there was no instructions in there,
so somebody robbed the instructions. You can't put it together
without the instructions, so alignment issues, if the griddle top
or the burners don't line properly with the base, that's
really important because it takes a brain to put it together.

(37:05):
I mean you have to. You don't have to be
a ten, but you gotta be a six and a half.

Speaker 3 (37:10):
And also read right.

Speaker 2 (37:15):
And there's one of the things that drives me nuts
with this is people complain because they fire it up,
they put it together, they fire it up, they cook
burgers on it, they put it away, and then a
week later they go back to it and it's just
red with rust.

Speaker 3 (37:35):
Now that is so I'm going to ask this question.
I know how you're gonna answer it already. You have
a cast iron pen, right or whatever. I do, absolutely,
So how do you keep that from rustling jacks?

Speaker 2 (37:48):
Well, I oil it down. It's got a potato I mean,
I run it through the deal, right, I mean, your
blackstone needs to be conditioned, it needs to be paired,
and that takes four or five or six times. Now,
you can buy the official blackstone stuff, but you can

(38:08):
do it with regular oil, any kind of oil. And
you put that oil on there, you heat it up,
you cool it down, you wipe it off, you put
more on there. You get the patina going, you get
that whole built up deal seasoning, and it's just like
it's almost like Teflon without the forever camera, right, And

(38:30):
it's wonderful, But you have to do that. Now. What
I did was I bought I have the thirty six
inch version, and I bought the orange silicone mat that
goes down on top of it. Now we're out in
the middle of nowhere, so mice and rats and everything
else wants to try it. Yeah, they want to try

(38:50):
the spiders or whatever. So I put this thing down
and so every time I pull that off, and you know,
it's a little splotchy, so I put some oil on
their Heat it up, rub it down, boom. Ready to go.

Speaker 3 (39:02):
Now, let me ask you a question. So I guess
this is what I'll ask you. So there are so
you're a not just a person who gros you cook
your person who cooks in the.

Speaker 2 (39:11):
House too, write, Yes, nobody cooks here. Well, my son
in law cook.

Speaker 3 (39:14):
He's a great cook.

Speaker 2 (39:16):
But my wife would kill me if she had to cook.
When I fell out of the tree and broke both
my legs, she cooked me breakfast two mornings and said
I'm done with this. So I had to crawl over

(39:38):
to the stove to make yourself a meal otherwise starve.
So you know, it's pretty funny. But you know, you
just you gotta like doing it. Yeah, I mean I
do all the cooking because I like it, you know,
in all defense of her, she's a wonderful person. But

(39:58):
I've been poisoned.

Speaker 3 (40:00):
But not everyone's the cook. So the reason why I
say that is if you're not really it. So there
there's two type of guys who use grills, in my opinion,
and you can correct me if I'm wrong. Right, there
are the guys who aren't really cooks, but they do grill, right,
and then they guys who cook but also grill.

Speaker 2 (40:15):
Yeah, that's two whole different ways of life right there.

Speaker 3 (40:19):
Absolutely, And and.

Speaker 2 (40:20):
God bless the folks that just turn the gas grill
on and cook a steak once in a while. And
that's fine, nothing wrong that that's fine. But and and
there's also two kinds of people, people that live to
eat and people that eat. And that's a shame when
you just eat just for nutrients. And yeah, it's horrible. Yeah,

(40:41):
it just makes me feel so sad to me too.

Speaker 3 (40:44):
I'm we're both foodies. And that's what the reason why
I'm asking this question is, Jim, is because a typical
griller may not think about seasoning stuff because all they
do is take the grill brush and then brush off
when they're done.

Speaker 2 (40:57):
Yeah, and then they somebody and their family and just
those little urgent care right. So all of the brushes
we have here for the grills that the Salmon ranch
are now bristles, they're not metal. And I also have
this brush that they gave me that is a pad where.

Speaker 3 (41:16):
You I got that one?

Speaker 2 (41:18):
Do you you wet it and then it steams And
I've never used it. I got to work on it.

Speaker 3 (41:24):
It's great if you cook it. If you do it well,
it's hot because it's like it's like using a steam cleaner.
Almost almost.

Speaker 2 (41:29):
One of the complaints on on blackstone grills is it
doesn't get hot enough. That's a problem. That's that's an
indication maybe that the burners are dirty or something. There's
something goofy there. Turn it all off, get in there,
clean it, wipe everything down, get any grease food particles off. Uh,

(41:51):
that's that's that's not a normal thing unless you've used
your grill a lot. Blackstone griddle an even heat. Now
that happens because you have a clock burner somewhere.

Speaker 3 (42:06):
I was gonna say, it's got to be a burner issue.

Speaker 2 (42:08):
Right, warping or buckling. Now, this is a this is
the deal where if you're stupid, you know, dumb, right,
you can't just heat this thing. Okay, say it's five
out the right and you go out there in your crank,

(42:29):
what do you expect it's going to do. You're going
from a five degree beautiful blackstone to yeah, the next thing,
you know, it's all twisted and warped and whatever. You
got to use your head bring that up a little
bit at a time. And and one of the things,
if your grill warps, you're done.

Speaker 3 (42:49):
That's it.

Speaker 2 (42:50):
You know, that's the value of the grill. You're into
another one, right buckling and and and you know, warping
is a thing that doesn't occur a lot unless you do.
But the biggest thing is the rusting. And I can't
tell you how what I do is I use. I

(43:14):
use a bunch of different oils. I have regular vegetable oil.
I use some olive oil sometimes because I'm doing uh uh,
you know, like faheatas and things and al. But I
also use grape seed oil, and people like that oil.
Grape seed oil does not burn anywhere. It has a
real high temperature and it doesn't burn up, and it's

(43:38):
a great oil to you know, spread out over your
grill and whatever. So one of the big mistakes that
people make with their blackstone is after they cook with it,
they don't scrape it down. And if you don't have
this big blade thing to scrape. And I bought a
package of those foil containers in the back of the

(44:02):
grills that accept the oils and stuff, and I have
like twenty of them, and I replace it every time.
So you put that new thing in the back and
you scrape all of that stuff into that funnel at
the back of the grill and it takes all that
oil and junk and gets rid of it, and then
you wipe it all down and then you oil it again.

(44:22):
Right now, I put my silicone mat on top of that,
and I'm ready to go every time for the next time.
So that's you know, anybody that is not happy with
their blackstone because of rust, you're not seasoning it proper.

Speaker 3 (44:39):
Yep. And again I think that comes from lack of
actually like using a cast iron, because if you use
the cast you understand this, because you have to do
with the castle right exactly.

Speaker 2 (44:47):
Now. Some people look at that whole deal and they think,
oh no, my, my blackstone's ruined because it's rusted. No
it isn't. It's just waiting there for you to right
And with that, ye, the Great Matt Wilson dives deep
into the refrigerator.

Speaker 3 (45:06):
All right, I.

Speaker 2 (45:09):
Want to tell you about this pit barrel cooker. This
barrel cooker is one of the coolest things I've ever
seen in my life. It resembles like a fifty five
gallon drum and it has three holes at the top
where Rebard coos across where you hang a turkey. I'm

(45:30):
gonna hang a twenty five or thirty pound turkey. I'm
excited for this, can't wait pitbarrelcooker dot com.

Speaker 3 (45:38):
And I will eat some of that turkey.

Speaker 2 (45:40):
There you go, buddy.

Speaker 3 (45:40):
All right, So Battle of the Pumpkin Beers Pumpkin Beer
number two, and we got some other cool stuff that
we'll do to later on too. Okay, So this is
from Shipyard Brewing in.

Speaker 2 (45:51):
Portland, Maine. Oh okay, Portland, Maine.

Speaker 3 (45:55):
This is called pumpkinhead beer. If you think of the
Hello's horse, remember he.

Speaker 2 (46:00):
Got that pumpkinhead I like the can art.

Speaker 3 (46:03):
Yeah, yeah, that's what you got on there, says on
my Gord. It's our favorite time of the year, pumpkinhead season.
Ship Yard Pumpkinhead Ale. It's a clean, crisp, crisp American
wheat ale flair. It with a unique blend of pumpkin
spices and when it comes alive once a year, so
enjoy while you can try it in a pint glass
rimmed with sugar and cinnamon. The perfect fault treat. So

(46:24):
they prefer you add a little cinnamon and sugar to
the rim.

Speaker 2 (46:26):
Okay, is this a craft beer?

Speaker 3 (46:31):
It does not have the independent Oh it does. It
does this beer? So this is a craft beer. But
they're they're in Maine, Portland, made to be exact may
abv low okay four point five.

Speaker 2 (46:46):
Well, so I'm not expecting this to be the real
pumpkiny that.

Speaker 3 (46:51):
Word yeah once it says rim your glass with sugar
and stuff. That's what you know that they're asked you
to add some flavor to it. So I I don't
know what. Yeah, there we go back in business. Jacked
it up and look at the colors.

Speaker 2 (47:09):
Very light, Yeah, pilsonary. Ye put it in that one
that previously had that which is now empty.

Speaker 3 (47:21):
Yeah, it's not bad.

Speaker 2 (47:22):
You smell it.

Speaker 3 (47:23):
I smelled it. Yeah, it's okay, smells pumpkin.

Speaker 2 (47:27):
All right, let's try it.

Speaker 3 (47:32):
Okay, it's there.

Speaker 2 (47:34):
Well, I have a little bit of cinemon.

Speaker 3 (47:38):
You know, it's more than spice in the pumpkin.

Speaker 2 (47:40):
Yeah, yeah, sorry, it's okay.

Speaker 3 (47:45):
It's ice cold and the cord did its job. We
love beer that we do love beer.

Speaker 2 (47:55):
Well, you know, I don't think that this is anywhere
near what we want, our holy grail of punking beer.
But you know it's not bad.

Speaker 3 (48:04):
It's not bad. So would you buy this one?

Speaker 2 (48:07):
Mm hmm No, but I accepted as somebody gave it
to me.

Speaker 3 (48:12):
That's a fair answer. That's a fair answer. You would
not pour it out that you'd drink it. So I
guess I know we have other drinks to judge later,
but it's going forward right now. Out of the two
pumpkin beers, because these are the only two that we have.
First one is definitely.

Speaker 2 (48:29):
Out of the park, without a doubt, and now is
the second course of the Salmon Ranch. Absolute love of
Matthew Wilson. And uh so I'm going to plate you
something that you are going to absolutely love.

Speaker 3 (48:50):
And am I going to say stuff?

Speaker 2 (48:52):
You're going to say stuff? You know you could you
could talk about think New York, drink New York. You
can talk about the fact that we're pushing two hundred.

Speaker 3 (49:01):
Episodes, We're getting up there.

Speaker 2 (49:04):
I mean, you could talk about a lot of stuff,
talk about Lsbury.

Speaker 3 (49:12):
I'm gonna leave that last one alone. But this is
a grill, this podcast. You can find us again. Like
I said, I heart Spotify, Speaker, Apple, Google, wherever you
get your podcast, you're gonna grill this podcast dot com.
Also we are there as well some information about our podcast.
Jim and I. We do showing. So if you want

(49:34):
to book us for events, you know, to DJ or
host anything, we can be there for you. There's links
to get in touch with us to host or MC
a party or an event for you. Jim has done
that his entire career and I'm I'm newer to it,
but I don't do so bad. So you know, give
us a call or or go online and book us.
We'll be happy to help you out with that. Also,

(49:56):
as you did mention, it's beer festival season for us
once again. November twenty third, Think New York, Drink New
York dot com. Go ahead and give yourself the tickets
to the Craft Beer Festival in Syracuse, New York, put
on the New York State Craft Brewers Association. Paul Leone
and his crew will be there. It's going to be
another great event at the Landmark Theater in Syracuse. You

(50:19):
have brewers all over the place, on the stage, in
the hallways, they're all over at the great Beers. It's
good food and the brewers themselves, Jim, the actual craft brewers.
They're there to talk to you about the beer.

Speaker 2 (50:32):
And that's so much fun. You know, how long you've
been in business? How do you make this thing? How
hard is it to get to ingree?

Speaker 3 (50:39):
Right? Right? I'm excited. I got to take a picture
of this while you this. I'm excited.

Speaker 2 (50:44):
Let me explain this to you. Like three times a year,
I do what I call five onion soup. And this
is a side obviously, And I go and I buy
two red onions, two white onions, two yellow onions, two

(51:08):
sweet onions, and two hunks of leaks, and I carve
them all up, slice them all off, and I put
them in a giant Dutch oven. And it's so funny
because when you are gonna make onion soup like this,
most people call it French onion soup.

Speaker 3 (51:26):
I call it.

Speaker 2 (51:28):
It's a mound of And I'll send you a picture
shirt a website. It's a mound of onions that sticks
up three inches out of the Dutch oven, right, And
and then you throw a stick of butter in the
bottom and you just start cooking it down and eventually
it gets down to well three quarters of the thing.

(51:51):
It's about beef broth and some spices and things, and
bring it up. And I'm interested in your opinion. I
think you've had this before here.

Speaker 3 (52:01):
I had, but I remember the person who I'm no
longer with. This is one of her favorite soups. Uh,
So let me try this. It looks it looks delicious.

Speaker 2 (52:11):
Man dives deep into the crust of the crispy it's
encrusted with all kinds of cheese and onions. Deep down.
He's cutting away with that with a giant spoon, and
in it goes. What do you think.

Speaker 3 (52:30):
It's party? It's rappy, it's cheesy. The onions give that
great oniony flavor. You could tell. It's what all that
juice and flavor out.

Speaker 2 (52:42):
This time of year.

Speaker 3 (52:43):
Man.

Speaker 2 (52:44):
So I'm on the phone with my good buddy John Wowch,
who by the way, opens the grill of this podcast voice.
And he so, yesterday it was wonderful. I was almost
seventy five degrees beautiful day. Not so much today. But anyway,
he said it's too hot for five onions. And I said, well,

(53:09):
it sucks to be you because you won't be here, Halvy.

Speaker 3 (53:13):
This is today's a little cooler it's a permonate for this.

Speaker 2 (53:16):
What do you think?

Speaker 3 (53:19):
So that sauce is a thick piece of bread encrusted
in cheese and crispy. It's like the world's biggest crew
time in your in your soup. It soaks up a
lot of that liquid and flavor. Oh, it's so And
of course you know I'm an I'm a I don't
know if I want to say it this. Well, it's
a podcast, so I can say other words. I'm a

(53:40):
crack addict for cheese. So this is delicious.

Speaker 2 (53:45):
This has um cheddar, sharp cheddar, and mazzarella.

Speaker 3 (53:53):
This is delicious.

Speaker 2 (53:54):
Now other times I've used different kinds of cheeses, that's fine,
but this is this is my favorite go to.

Speaker 3 (54:01):
This is delicious.

Speaker 2 (54:05):
I have gotten and I apologize for this. I've gotten
used to making my own bread. In the last couple
of months. I have this bread machine, so I did
not use my own bread on this. I had Star
bought bread, the Italian bread that I put in the
oven and got all dried out, crispy and whatever.

Speaker 3 (54:27):
So it works and it's delicious. And I also I
love onions. I love onions, and you have I picked
up the spoon there that there's there's not a ton
of brod, but a whole. This is perfect. This is
a hearty soup.

Speaker 2 (54:48):
This is if you like the French onion soup, which
you will love. This this five onion soup. And it's
so easy to.

Speaker 3 (54:58):
Make and delicious.

Speaker 2 (54:59):
I mean, come on, man, I'll send you the pictures
on this. I use beef broth, I use beef bass,
a little salt and pepper, but you don't need much.
Yeah yeah, m hm m m my god.

Speaker 3 (55:17):
So far, Jim, you are two for two two. It's
a good way to start to day.

Speaker 2 (55:22):
Remember that pizza I bought you that one time?

Speaker 3 (55:25):
Are you trying to make up for that?

Speaker 2 (55:28):
Mm hmm?

Speaker 3 (55:29):
That pizza was so bad I couldn't use a picture.

Speaker 2 (55:34):
Well, I was in the freezer and I.

Speaker 3 (55:36):
Well, you give it a shot. Yeah yeah, before Matt
can home runs. H m hmm.

Speaker 2 (55:47):
My My daughter loves us, My son in law loves us.

Speaker 3 (55:52):
How about your wife?

Speaker 2 (55:53):
My wife will not touch this. Why so what I
did for her when we had this, I made mac
and cheese custom mac and cheese, got it and she
really liked that, so she dove right in.

Speaker 3 (56:08):
She's not an onion person. Okay, no onion.

Speaker 2 (56:14):
Certainly she other times when we have had this, she
had a little broth. But other than that, mm hmm.

Speaker 3 (56:25):
This is delicious well, and it's hearty, which I which
I love.

Speaker 2 (56:31):
Well, this is like.

Speaker 3 (56:32):
Good eating soup right here.

Speaker 2 (56:34):
M hm, look at him.

Speaker 3 (56:37):
Go. You know I'm not shy when it comes.

Speaker 2 (56:43):
Well, hold that thought, because I have another m My
son in law traditionally cooks chicken thighs the exclusively. He
uses the salmon ranch trail dust.

Speaker 3 (57:03):
Rub is the best on the planets, on the.

Speaker 2 (57:06):
Planet, so he really hits it both sides. But he
no skin. I mean, he either buys it that way
or he makes it dimly and he'll cook it on
the grill and and it's just awesome. But he'll cut
it up and he'll put it in salads and take it.
He'll use it for three or four days at work.

Speaker 3 (57:28):
Right.

Speaker 2 (57:30):
So in comes Jim today, who had a package of
chicken thighs with the skins on. So I loaded it
up in there, and that's what you're gonna have here
in a little bit.

Speaker 3 (57:41):
All right. So I like I like the I like
skin on everything because it's I don't know, it's it's
an extra layer of flavor. And if you want to,
if you want to get real creard, you could make
a crispy if you want to. So I'm I'm a
skin on guy.

Speaker 2 (57:56):
But that's what I did, is made it crispy.

Speaker 3 (57:59):
So you'll like, yep, No, I'm gonna I'm gonna make
your upset him. So you know my my father's background,
right and where he comes from. So he's from King Street,
South Carolina. We've talked about this before. And you know

(58:20):
that hurricane, those two hurricanes came through. Oh yeah, I
did some you know, did a little damage. So a tree,
a giant tree fell at my grandmother's house that's out there.

Speaker 2 (58:28):
Oh no, so my father, that's a house we were
going to stay.

Speaker 3 (58:32):
That was the house we're gonna stay in. Uh. And
that's it's an it's an old house, Jim. It's a
really really really really really old.

Speaker 2 (58:39):
House, which I was looking so much forward. Yeah, I
don't care. I mean I would loved it. Go ahead.

Speaker 3 (58:46):
So, uh, my my father and my uncles went out
there to kind of do some repair in that that house.
I could not go. I had work that I couldnot
get out of unfortunately, So I cannot go with them.
My brother did go though, so they all went out
luckily because you know, my dad and my brothers love
that house. There's history there. So they worked their tails

(59:08):
off and they not.

Speaker 2 (59:08):
Done it in your family for.

Speaker 3 (59:10):
Years, generations. So they got that tree off and they
and they made the necessary repairs. They had to do
it themselves because obviously because of the hurricane, all the
other like contractors everyone were yah booked solid. Nobody's there, right,
So they did themselves. And they're not what you could
consider the biggest handyman in the world, but this is
more of a passion.

Speaker 2 (59:30):
You know, we love this, but we're gonna do what
we need to do.

Speaker 3 (59:33):
Yeah, yep. So they got it up and running. But
guess what was still up and running while they were there. Internet,
No Scott's Barbecue, No kidding, that did not I thought
you said it was supposed to close. There was a
backlash from the people saying, you cannot close this iconic place.
This is no joke. So they still may close, but

(59:54):
they're open for now. They decided to still open a
little bit longer because the guy, you know, the parents
passed away and the guy is the son and he
already had his own business, so he didn't have that
kind of time to put the you know whole hall
cooking takes all dead and he does it every day
and they're open like every day, right, So but he

(01:00:14):
put his job, I guess on the side to keep
holding this place down. So my father went out there
and he brought back some of that pork for me. No,
he did it. Yeah, I wanted to give you some,
but I ate it. I'm proud of you.

Speaker 2 (01:00:34):
No, I am, because that's wonderful. Yeah, that's great, delicious.
I hope we can get down there.

Speaker 3 (01:00:40):
We're still.

Speaker 2 (01:00:43):
Yeah, pig picking festival. At some point. We tried hard,
we did.

Speaker 3 (01:00:48):
We really didn't more to come on, but I was great.
I'm glad that I was going to save you a
little bit at least some of the family legacies keeping going.

Speaker 2 (01:00:58):
And they got the house back to you know normal.
Can we stay at the house.

Speaker 3 (01:01:02):
We still can't. It's it's I may and I told
my dad we'll talk later off off air, but I
may want to get you down there anyway so you
can look at it and see what the ness right, Yeah, okay,
that's great, ye, well but the house is safe. It's
that's not. It's not total that we can we can.

Speaker 2 (01:01:21):
Want to mess those folks through down there. You know,
I didn't even think of that. Yeah, yep, I didn't
even think that that that. You know, your family was
involved in that. Yeah, well, I'm glad that it wasn't
as bad as some of the folks down there.

Speaker 3 (01:01:37):
So some people lost everything.

Speaker 2 (01:01:39):
Yeah, that's horrible.

Speaker 3 (01:01:41):
Well, so the family legacy house, you know, the the
the background of the birth of me is still it's
still in existence.

Speaker 2 (01:01:48):
You Matt Wilson, Matt Wilson, the history of Matt Wilson,
right there at Kingstree, South Carolina. Yes, sir, what's a
what's the closest city to there? Oh, gosh, Columbia or something?

Speaker 3 (01:02:04):
No? Probably uh is it Charlotte?

Speaker 2 (01:02:07):
No?

Speaker 3 (01:02:08):
God? So there, there's there's there's Fiteville. It's not too far, alright,
Myrtle Beach is about an hour and a half. Not
too far.

Speaker 2 (01:02:19):
Well, you and I can go.

Speaker 3 (01:02:20):
Over there, we'll talk. That's a whole different.

Speaker 2 (01:02:26):
All right, Matt dives deep into the thing. Let's do
it for the next bear we have, And then we
have one more culinary delight here on girl list. I
cooked some chicken thighs with the salmon ranch trail dust
rub and you're gonna love this. I love that absolutely,

(01:02:46):
That's what that knife and fork is about, Buddy.

Speaker 3 (01:02:49):
I was. I love that. I love that rub by
the way, and I'm not thinking it because I have
staken it. But so back to the side of so cool.
What one of the biggest fruits in the Upstate New
York region is apples, right, Apple cider is big red

(01:03:09):
around this time. So this is a honey crisp, which
is the apple that we're most known for.

Speaker 2 (01:03:15):
That's a big apple.

Speaker 3 (01:03:17):
Honey crisp app Hardsider. So, uh, this is for made
from one hundred percent fresh apple crisp apples. Oh cool, Yeah,
the ABV We're back at that six point nine.

Speaker 2 (01:03:30):
Yeah, okay, so this is gonna be really good.

Speaker 3 (01:03:32):
Yep, all right, And it says honey crisp. Honey Crisp
Hardsider brings a fan favorite apple to your can. Made
from one hundred percent of state grown honeycrisp apples. This
popular variety is sweet but never heavy. So again six
' nine from that nineteen eleven brewing company that we

(01:03:53):
talked about before.

Speaker 2 (01:03:53):
There you go check it out.

Speaker 3 (01:03:57):
Oh, Yeah, it smells great.

Speaker 2 (01:04:00):
Our friends here in Western New York have taken it
on the chin this year with Yes, they have goofy
stuff and the the hail damage and whatever. The weather
just wasn't cooperating. The one of the apple farmers said
this week, good riddance to twenty twenty four.

Speaker 3 (01:04:21):
This was a rough year for a lot of people. Yeah,
it was all right trying. That's delicious. That is delicious.

Speaker 2 (01:04:31):
That's really good.

Speaker 3 (01:04:32):
Yeah, local grown apples, Jim, Ye can't beat that that.

Speaker 2 (01:04:36):
You absolutely can't.

Speaker 3 (01:04:38):
Gosh, that's delicious.

Speaker 2 (01:04:41):
I have to be one hundred percent honest with you
so far. I really like that candy. I like that
candy corn it was you know, that's pretty darn good, buddy.

Speaker 3 (01:04:53):
The more I drink about cand what to be honest
with you, m.

Speaker 2 (01:05:01):
That's not right for me to keep eating this wonderful.

Speaker 3 (01:05:06):
It's delicious, man. The bad thing is we did it
at the same time.

Speaker 2 (01:05:12):
So that's the first thing they tell you. Yeah, broadcast
school is you know, what are you out in your
mind for chewing on something?

Speaker 3 (01:05:21):
Yeah?

Speaker 2 (01:05:22):
I'm going to dive deep into the next deal. O,
My goodness, you can just continue to go on. Yeah,
Matt talks, well stuff.

Speaker 3 (01:05:35):
This is the Girl this podcast, and we are eating
our way through another episode. This is this is a
special episode three course meal. This is insane and delicious. Uh.
And just that based off that last segment. Remember to
buy local, Uh, Jim and I. No matter what our
differences are, we that's one that we both agree with

(01:05:55):
heavily is to support your local small businesses because they
cannot revive without your support. Those big box stores will
be around no matter what you do, They're going to
be there, there, there. They make tons of money. But
those the little mom and pops that serve the stuff
you love, the food you love, the drinks you love,
everything you love, they need you to support them. The

(01:06:15):
brewers that we talk about, all those folks, you gotta
buy the You especially if you like the product, you
got to buy the product. Don't just don't just you know,
have a sip of someone else's drink or just have
a sample of someone's meal. Go buy something. Make sure
that they stay around so when you want to go there,
they're still there, right.

Speaker 2 (01:06:30):
Jim, Absolutely, Now, just getting back to one of the
things you said is that you and I have differences.
Now I'm sure you.

Speaker 3 (01:06:42):
Food food differences difference. No, no, we're we have food similarities.

Speaker 2 (01:06:46):
Okay, well I'm sure you you weren't referring to our
differences in the amount of food we eat.

Speaker 3 (01:06:55):
Well, no, I hate more, all right.

Speaker 2 (01:07:00):
So this is chicken thighs tender. These are the most
tender you will find on this universe.

Speaker 3 (01:07:11):
What do you think that salmon ranch trailed us rub
cut through the skin and the meat and that flavor
has good hands?

Speaker 2 (01:07:18):
My god, that's good.

Speaker 3 (01:07:23):
Those of you who have not tried that rub, you're
you're missing out.

Speaker 2 (01:07:26):
The problem is when you rush it, you're making a mistake. Now,
I have a little portable thermometer or the meter that
I use, which is a great product, and I'll make
sure that everything's one hundred and seventy and seventy five,
which is ten degrees over the safety limits.

Speaker 3 (01:07:46):
Chickens done done, And then I'll.

Speaker 2 (01:07:48):
Pull it out and rest it and rest it and
rest it. And this has been resting for an hour
better and still why it's so tender?

Speaker 3 (01:07:55):
My god. So there's a reason why your son in
law us chicken thighs. They're one of the most tenderest
parts of a chicken's body.

Speaker 2 (01:08:04):
Absolutely. Chicken thighs are a semi dark meat, and you know,
if you like dark meat, all the women I know
do absolutely. Of course black is beautiful and you know,
and I'm going to find you well, never mind, I

(01:08:25):
am happy right now. No you're not. Come on, I
know better yet? What if?

Speaker 3 (01:08:30):
Ill? Never mind, it's happening right now.

Speaker 2 (01:08:36):
Yeah, how about us roasting you? Seriously?

Speaker 3 (01:08:43):
I don't think so. I'm not I'm I'm I'm semi known.

Speaker 2 (01:08:46):
That's what Herb said.

Speaker 3 (01:08:48):
I'm not like big time knowing.

Speaker 2 (01:08:50):
You're believe me, you would draw more attention to a
roast than I would.

Speaker 3 (01:08:57):
I don't think so. Because you have this great chill
called the Homo Pair Clinic that's on every Saturday from yeah,
right from six to len.

Speaker 2 (01:09:07):
Gym six a ton on Saturday. Oh that's right, News
Radio eleven eighty.

Speaker 3 (01:09:15):
M. Are you employed with the company that that hosts
that show?

Speaker 2 (01:09:18):
I am? Iheart's a big giant company. And you know,
those folks are great. They pretty much don't even bother me. Ever,
as a matter of fact, they don't even know who
I am. That's a that's a joke.

Speaker 3 (01:09:33):
I think that was just saying. I think that's a
good thing though, right the chicken is gone. I hate
the whole thing. Don't help he needs a bone. The
bone's gone. Man, it's so juicy, it's so tender. And
again I am seriously going to say this.

Speaker 2 (01:09:52):
I know everyone is that joke.

Speaker 3 (01:09:53):
Aroun when to say this that season is really good
on the chicken. It really is, and we sell it.

Speaker 2 (01:10:01):
It's available a ton of different places. Jim Palmer's Directory Market,
Kriston and on Jefferson Road in Rochester. It's available at
Skips on a Ridge. Another great store, Aims Farm Markets,
Sarah's Garden Center in Brockport, New York. It's available at

(01:10:26):
a whole bunch of different delis and whatever warners. Uh,
what a great place that is Warner's Farm Market. It's
it's out on the end of West Henrietta Road, Uh,
in Rush, New York. That's a wonderful place. So anyway,
it's it's uh yeah, nib blacks Yep, that's just a

(01:10:51):
great It is great product. And we have weren't in
the process of inventing some war products, right and I'm
having a little trouble right now generating another batch of
our barbecue. But we're working on that you know.

Speaker 3 (01:11:11):
I always say this, We always talk about the sauce,
and the sauce is amazing. And I put this, I've
eaten the first time I had the sauce. I think
it had it on bread.

Speaker 2 (01:11:20):
I just put it cherry bourbon barbecues. Oh my gosh.

Speaker 3 (01:11:24):
But that's the rubb is underrated because it's really good.
It's really good, and you can put it on and
you can put a brisket, you can put on your hamburgers,
you can put it on your chicken anything. It's really
really good.

Speaker 2 (01:11:36):
And uh, well, you can go to my website at
Jim Salmon dot com. There's a whole list of where
it is and most likely it's in a place near you. Absolutely,
And if you know of a place that wants it
or should have it, absolutely go there and tell them
to send us an email. We'll get it right out.

Speaker 3 (01:11:54):
We'll look it up. Man, this has been a great meal.

Speaker 2 (01:11:58):
I need a I's.

Speaker 3 (01:11:59):
Gonna say go to bed now. And we've had beverages.
Is great.

Speaker 2 (01:12:03):
Yeah, what do you think?

Speaker 3 (01:12:05):
Well we got one more beverage.

Speaker 2 (01:12:06):
What did you like out of all this food? Oh?

Speaker 3 (01:12:09):
Boy?

Speaker 2 (01:12:10):
Do that?

Speaker 3 (01:12:11):
Well?

Speaker 2 (01:12:11):
You probably will like the scallops and the bacon. Right.

Speaker 3 (01:12:14):
You know, I love seafood, but I think I think
this is a full It's a perfect course because the
scalps are small, so you can eat like eight bowls
of those. So I had just there's just enough to
leave room for the bigger stuff. The soup was probably
really close because it's it's everything I like. It's hardy,

(01:12:38):
it's onions. I love onions, and it's loaded with the onions.
And you got that crispy bread with the cheese on it.
That's really something that I love. And I love chicken
dice too because they're the juiciest part. In my opinion
of the chicken. Everything was great.

Speaker 2 (01:12:53):
Well, I am honored that you didn't leave one cell that.

Speaker 3 (01:13:00):
I will sleep well tonight. I have I have one
more beer, and then we will we will wrap it up, right.

Speaker 2 (01:13:06):
So Matt goes to the thing. He lifts the flap.
The ice is still there. It's nothing. There's nothing better
than a craft beer or cider that is just cold,
ice cold, and that's what you're looking for, all right.
So he hit oh ice not to take your go

(01:13:28):
ahead please. I saw a big ditch you did, which
is one of my favorite beer.

Speaker 3 (01:13:34):
Yeah, yeah, so it's still even though I know the
October fests I think are winding down, but they're still
going on a lot of places. Yeah, this is an
October Fest beer, which is a Bavarian style lagger. All
those big big german glogger glasses you see then going probes.
This is what they drink out of it October fests.

(01:13:55):
So it's not too heavy of a beer because this
is what they do with this. One's six, So I
guess it's a little wire, but but this is out Yeah, yeah,
my fault, fellas, but this is Octaorfests are supposed to
be meant to be like drinking all day because of
the festivals all day long. If you're drinking six is

(01:14:16):
all day long.

Speaker 2 (01:14:17):
Though, well you're asleep.

Speaker 3 (01:14:18):
Yeah, you might go to some soup. But but it's
it's six is not terrible. We've had tens, yeah, and
those are you know, one and done usually.

Speaker 2 (01:14:25):
Yeah, I mean, yeah, a couple of exception, yeah.

Speaker 3 (01:14:29):
Yeah, but this, Yeah, I want to end with the
Octorfest because we're getting towards the end of October and
I want to with a classic Ocatorfest beer.

Speaker 2 (01:14:37):
Big Ditch big in general. Oh yeah, there we go.
They are the ones that make hay burner.

Speaker 3 (01:14:46):
Yes, good job.

Speaker 2 (01:14:47):
Yes, yeah, man, that's a wonderful beer.

Speaker 3 (01:14:49):
And that's the most pop yeah.

Speaker 2 (01:14:52):
Yeah, this is a darker it is. Yeah, that's good.
Oh that smells wonderful.

Speaker 3 (01:15:00):
Now, these beers tend to be multi so there's a
little bit of a sweetness to them.

Speaker 2 (01:15:05):
All right, Matthew, here we go.

Speaker 3 (01:15:11):
I mean you get that multi tasting talking.

Speaker 2 (01:15:13):
About that's a good that's a really good october Fest
beer right there. I like that.

Speaker 3 (01:15:18):
It's very good.

Speaker 2 (01:15:20):
We are the recipients of wonderful products today. We are
you are You're a genius.

Speaker 3 (01:15:26):
In this and the food gym outstanding.

Speaker 2 (01:15:29):
Good job. Well, I wish I had more to send
home with you, because usually if I have some leftover
sweet corn or whatever it is during the summer, I
send it back and eat.

Speaker 3 (01:15:39):
It on the way home.

Speaker 2 (01:15:40):
And I made a apple crumb pie a couple of
days ago. And I had mister Welch over here yesterday
we were filming some videos for clients. Well, we're out
in the sun room filming. He disappears, right, he goes

(01:16:00):
in my kitchen. He takes a fork out of the drawer.
He starts in on the pie ice. Anyway, did you go?
I owe you a crumbly apple pie.

Speaker 3 (01:16:19):
Thanks. I'm not surprised that John Walt is the biggest
sweet tooth on the planet.

Speaker 2 (01:16:23):
There you go. Well that was fun, Ladies and Delma,
thank you for listening to this edition of the grill
List podcast Jim Salmon along with Matthew T. Wilson. Today
was tale great food, so good, Oh my gosh, I'm
so full. Thank you, buddy, grillsspodcast dot com. If you
have a suggestion for us, info at grillst podcast dot com.

(01:16:46):
And there's a list of where you can get the
salmon ranch trail dust Robin, the salmon Ranch cherry bourbon
barbecue sauce on my website at Jim Salmon dot com.
We'll see you next week, right buddy, for another edition
of the grill List podcast. The Siminary was Patters a
a A. Tectibles