Barrel Cookers

Jim and Matt are finally back in the studio.  The topic of the day, barrel cookers. Jim runs down the list of the top barrel cookers in the US.  Also, Jim tries a new recipe for Cheddar Bay Sausage Balls.  And, Matt brings a new peanut butter beer to try.  Will it make the list of best peanut butter beers?  You have to listen to find out!

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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.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon.

Speaker 2 (00:19):
Well, like you said, two men too, real master, and
and beer and some great culinary delights. Yes, sir, Hi,
everybody welcome to grill thish. There you go, There you go. Yeah, Hi,
everybody welcome to grill Man. Playing with a buttons billion

(00:40):
dollar stuff. Them spilling any beer on this?

Speaker 3 (00:42):
It's too late, I'm sorry.

Speaker 2 (00:45):
Well, everybody, welcome to grill this where. We've been on
the road a lot lately and we are now back
in the studio.

Speaker 3 (00:52):
It's nice to be back food again. I'm in a
good spot.

Speaker 2 (00:56):
You I think you're gonna like this.

Speaker 3 (00:58):
I'm excited.

Speaker 2 (00:59):
I'll get into that little bit. We're going to cover
a topic today. There's a thing out there in the
grill world called barrel grills, and I guess you know,
I have almost every kind of grill on a planet.

Speaker 3 (01:13):
You have an island of grills out there, from.

Speaker 2 (01:15):
Blackstone to a couple of different sized ceramic grills, Uh,
pellet grills. What else? We have gas grills, infrared grill charcoal. Yeah,
and and we have that outdoor. Yeah, that's that way.
So uh So, you know, I don't know where I

(01:38):
saw this stuff started coming across my social media or
whatever and.

Speaker 3 (01:42):
Us because a man can never have enough grill, that
is right.

Speaker 2 (01:45):
And there's a whole line of these, uh barrel or
barrel grills, I mean they look like barrels.

Speaker 3 (01:53):
Versions of them at least.

Speaker 2 (01:55):
So we're gonna cover that whole thing because there's a
bunch of different kinds and and some cool drama going on,
you know with that. So we'll talk about that I made.
I'm sorry you weren't here. I made this to be
a primary, oh God, for the ages, for the ages. Man.
It was, it was. It was an experimental cook. I

(02:17):
didn't do it the way I normally do it. And Matt,
I'm telling you, it was the most tender, just absolutely
scrumptious primary. And so I got to talk to you
about that. Uh And then of course our what you're
having today is the Jim Salmon version of the cheddar
Bay sausage biscuit cooked in pellic girl.

Speaker 3 (02:40):
Okay, smoke. I like that. That sounds great.

Speaker 2 (02:43):
So since we were here last in the studio, it's
been a while, I think that was I don't think
we've talked about the great meal we had at Fortunes
Restaurant at Batavia, Patavia Downs Gaming and Hotel is located
in Batavia, New York, and they have several restaurants in there,
and of course we ate fine dining very well. And

(03:08):
it's called Fortunes Restaurant, yes, and you need reservations because
there's a lot of.

Speaker 3 (03:13):
There is, and it's it's this is not your standard restaurant.
This is more of a high end restaurant.

Speaker 2 (03:18):
So we started off with a cocktail and uh, and
then we what did you have? I forget you had
a strip steak.

Speaker 3 (03:25):
I had a strip steak, yeah, yep. I remember you
had a dirty, dirty martini.

Speaker 2 (03:29):
I did.

Speaker 3 (03:30):
And I had a knob creek meat meat. Yeah. Yeah.

Speaker 2 (03:34):
We ate large. I had a Dealmonica Cowboy steak bigger
than I enjoyed the difference. And we had you know,
baked potatoes or whatever we had. And then at the end,
you had some fancy cake.

Speaker 3 (03:51):
Yeah. It was some sort of uh pistachio and something cheesecake.
It was so good.

Speaker 2 (03:57):
And I had my stand by crumber and that looked delicious.
And so, folks, if you ever get to go out
to that restaurant, Fortune is at Batavia Downs Gaming. Yeah,
also you can go there and yeah you can gamble.
I want two hundred and fifty dollars there are.

Speaker 3 (04:11):
You always minutes every time you go you win somehow.

Speaker 2 (04:16):
Anyway, a good time was had by. Also, what was
that What.

Speaker 3 (04:18):
Was the wine that we had? It was Josh something.

Speaker 2 (04:22):
I think it was Josh Cabernet.

Speaker 3 (04:23):
Yeah, yeah, it was really good.

Speaker 2 (04:25):
Yeah, it stak very well. You have to have a
Cabernet or a Merlow or a Pino noir with that
fine of a steak you do. It's just mandatory.

Speaker 3 (04:37):
It went perfectly. I kind of want to go again.

Speaker 2 (04:40):
Yeah, well more to come on. So yeah, absolutely, we'll
be uh, we'll be doing that. So that prime, Well,
first of all, you know, I didn't hydrate all at
all today, So I am thirsty.

Speaker 3 (04:55):
You are thirsty. I think you might still even be
tanned from the lua that we went to.

Speaker 2 (05:00):
That's right, we have to talk about it, talk.

Speaker 3 (05:01):
About that too. Yeah, but first let's let's get a beverage.
Thank you.

Speaker 2 (05:04):
Matt goes deep in the portable Matt Wilson refrigerator, which
he has flown in from the Arctic Circle every every
so often, and you know, look at that. That's whatever
that is, that's got possibilities right there.

Speaker 3 (05:20):
So you know, uh, it's hot outside. It is, it's
pretty warm, and usually when it's really warm, you don't
tend to go for the heavier beer. Some people do.
Some people love a good porter stout no matter what
the weather is, but the trend usually is a little
bit lighter because you don't want anything heavy dragging you
down when it's really hot outside. So I went, I

(05:42):
saw a beer from our good buddies from Warhorse. You know,
Warhorse have brought some of the famous beer such as
pink Pancakes with Churchill and those kinds of beers. Yeah.
So this is called no Strings Attached.

Speaker 2 (05:55):
Okay.

Speaker 3 (05:55):
This is a Belgian white brewed with orange, cranberry and spices.

Speaker 2 (06:01):
Oh no, that sounds well. When you say the word spices,
you get nervous in that work. Where I go is
cinnamon I go to uh uh you know that kind.

Speaker 3 (06:10):
Of that may maybe even you know, you don't know,
but it's like it's a four point nine.

Speaker 2 (06:17):
Okay, so it's very light. So we're starting you off.

Speaker 3 (06:19):
I got a heavy one in there, but we're gonna
start off a little light before we start diving into
the deep ones. But this again, this is war Horse
Brewing and they made a lot of delicious beer.

Speaker 2 (06:27):
Here we go, ladies, gentlemen, you asked for it. It's back. Yeah,
Matt Wilson opening.

Speaker 3 (06:32):
I haven't heard that one in weeks.

Speaker 2 (06:36):
Yeah, we've been, we've been on the road. We went
to a luauh collaboration between Immortalis and what's the other one,
swift Water. Oh, swift Water, that's right. And it was
down at Ontario Beach Park. It was, yes, and it
was so much fun. It was fun. Yeah, there were

(06:56):
some crazy there was some stuff going on, you know,
on the interest a full disclosure. Ye, we will, we'll talk.

Speaker 3 (07:03):
We will talk about that.

Speaker 2 (07:04):
There was in the meantime.

Speaker 3 (07:05):
Yeah, there were some things happened. Let's try this beer first.

Speaker 2 (07:08):
Let's see. That's interesting color. It's like a orange.

Speaker 3 (07:11):
It's almost that you're right here we go satually. Not bad, that's.

Speaker 2 (07:18):
Not bad at all. Yeah, that is a that's a
summer beer.

Speaker 3 (07:22):
All the way summer beer.

Speaker 2 (07:23):
Now, if you get the back end of the huh,
it's a little on the sour side.

Speaker 3 (07:28):
You're getting good at.

Speaker 2 (07:29):
This, Jim, Well, I don't know about that, but you are.

Speaker 3 (07:32):
You seriously are. Since we started, you've gotten pretty good
at this.

Speaker 2 (07:34):
I picked it out a little bit, but it's a
little bit of a sour This is delicious.

Speaker 3 (07:38):
Now.

Speaker 2 (07:39):
Now, Warhorse is typically what in the fifteen dollars range.

Speaker 3 (07:43):
Yeah, between fifteen and seventeen.

Speaker 2 (07:45):
Yeah, right, yeah, I have that on a boat.

Speaker 3 (07:48):
Absolutely, a hot day on the boat. The cold light
beer like this be perfect good flavoring. You're right right
in the back. You get a little bit that that citrusy,
soury stuff in the back. Yeah.

Speaker 2 (08:00):
I spent most of the day working on projects around
the ranch here, and you know, hard workers than I am.
You are, and this this is a great start to that.

Speaker 3 (08:12):
If you if you could, if you could see Jim again,
we don't pull, we don't. We don't pour full glasses.
I will disclose that, but his is gone white clean.

Speaker 2 (08:21):
So that luau we went to, yes, was what three weekends.

Speaker 3 (08:26):
Ago about three weekends ago, Yeah, And.

Speaker 2 (08:28):
It was a collaboration between swift Water Brewing and mortalis
and Mortalus has our favorite.

Speaker 3 (08:35):
Wow, there's some of those some some of those beers
there were just home run after home run over there
at that place.

Speaker 2 (08:41):
The thing that I enjoyed the most there is that.
And don't get me wrong, because I love New York
State leads, yes, but there was there were beers from
all over the country.

Speaker 3 (08:54):
That's and that made it cool that it did.

Speaker 2 (08:56):
And be able to talk to the brewers and whatever
of different states and things like that. I mean, who
even knew Iowa had craft brewery.

Speaker 3 (09:03):
That's a point. Yeah, I didn't know they were in
the game you're.

Speaker 2 (09:06):
At or Maine or whatever, you know, But it was
it was a lot of fun and it was hot
that day.

Speaker 3 (09:12):
It was hot.

Speaker 2 (09:13):
Everybody was. There were several thousand.

Speaker 3 (09:16):
There's a lot of people there. You could see. The
beach was right there. The beach was right there.

Speaker 2 (09:21):
Right in the the I think the Roger Roebuck Community Center.

Speaker 3 (09:25):
Your memory is good.

Speaker 2 (09:26):
And uh you know Ontario Beach Park, which is right
on Lake Ontario, right on it, Yeah, right on the beach,
and uh so you go in the bottom and that's
where the rest of the restrooms were and whatever, and
you go upstairs and they had some more beers and
breweries and so forth, and live entertainment and they had
live entertainment.

Speaker 3 (09:45):
They had can you talk more about this? Live entertainment.

Speaker 2 (09:47):
They had belly dancers slash almost strippers, and and I,
you know, I'm older, but I ain't dead.

Speaker 3 (09:57):
No, no, that neither of my sir.

Speaker 2 (10:00):
It was pretty funny and taking some you know, there
are should I say this, there are people that should
belly dance, and then there are people that should not
belly dance.

Speaker 3 (10:11):
I would be one of the people who should not
belly dance, probably, But anyway, I saw you grabbing your
wallet and grabbing one.

Speaker 2 (10:17):
Oh yeah, what does that mean alone?

Speaker 3 (10:21):
You're welcome, stair, You're welcome.

Speaker 2 (10:22):
But anyway, it was fun though. It was a wonderful time.
We did an uh, you know, an episode of grill Lists,
a second to last one from here, so go back
and listen to that. We were laughing our heads off.
It was a lot of fun.

Speaker 3 (10:34):
And before that we were we were in.

Speaker 2 (10:36):
Buffalo, yeah, Canal Side yeah uh. And then we were
at uh where else.

Speaker 3 (10:41):
Were we I don't know, but we've been. There's like
three back to back on the road and grill this real.

Speaker 2 (10:45):
This is this is fun. Uh so, gosh, go ahead,
my son in law. I great cook, by the way,
great cook, right, great guy. Anyway, anybody that may there's
your daughter. You're immediately thinking that whole thing over right.
But yet I won, And people tell me all the

(11:06):
time in the in the step son game, you are
I won.

Speaker 3 (11:11):
Yes.

Speaker 2 (11:11):
So he texted me one afternoon a few weeks ago,
and he said, I'm going to the grocery stores or
something you need and I it was sugar. I was
out of for some dumb reason. We will always have
twenty pounds a year, right, So I said, yeah, just
some sugar please, And and then I typed in and

(11:32):
a twenty pound prim rib roast.

Speaker 3 (11:37):
So did he put one back?

Speaker 2 (11:39):
It comes back?

Speaker 3 (11:40):
Oh my goodness.

Speaker 2 (11:41):
With he said, I couldn't find a twenty but here's
a sixteen and a half pound primar rib roast. And
it was eighteen inches, oh my god, eight inches wide, boneless.
And so I I wasn't going to cook it that weekend,
and I want to make sure that it was fresh,
so I put it in the free right, So I

(12:01):
took it out last weekend because we were having oh
you when you were supposed to be here.

Speaker 3 (12:07):
That's what it was, my brother.

Speaker 2 (12:09):
It was the uh, it was the Salmon ranch foods
appreciation dinner for all of the participates. Yes, I know,
so that backstabbing Welch wasn't here either, but.

Speaker 3 (12:19):
I I really did, was really here.

Speaker 2 (12:22):
I understand. I would never refer to you as backstating.

Speaker 3 (12:24):
I hope not, but someday you will.

Speaker 2 (12:28):
But so here's the deal. I thought it out a
day and a half before. I mean, you know, I
did it the right way. I just didn't throw it
in hot water.

Speaker 3 (12:38):
Before you continue. Yeah, did you do the clams too?

Speaker 2 (12:41):
I did, damn it. Yeah. We ate. We ate clams,
and I had actually had some left over. We had clams,
and the next day I had I had two hundred
and two hundred and fifty clams.

Speaker 3 (12:53):
I guess it was you know where I lived. Heah,
and you have my number. Yeah.

Speaker 2 (12:56):
Well, well maybe we'll do another one next year. All right,
all right, I'm done working you over.

Speaker 3 (13:03):
I deserve it.

Speaker 2 (13:04):
So we took the roast. I took the roast and
I rubbed it down with coarse salt, coarse pepper, and
then I melted like four sticks of butter well done,
and went over the whole thing, put it in the
refrigerator for overnight. Next morning I had to go. It
was a Saturday, I gotta be gone, yep. So I
had my lovely wife heat the oven to four hundred

(13:30):
and when it rings at four hundred, turn it down
to too ten and put the meat in there and
just tell me what time it was. So that meat
cooked at two ten from about noon to I want
to say, I think five thirty when we ate, all.

Speaker 3 (13:49):
Right, So I'm gonna stop you before you continue, all right.
So the way that you've traditionally done the prime rib
is hot, correct, right.

Speaker 2 (13:57):
Cook it four minutes a pound at five one hundred,
all right, and then shut the oven off and let
it rest. Tape the oven door shut so nobody opens
it like a dope wood, you know, and someone might
oh look at that and your ruin the whole day, right,
and you let it just sit there. That that's one
way of doing it. And I've done it that fifty times,
which and rarely does it ever come out right.

Speaker 3 (14:18):
And that's how you taught me too.

Speaker 2 (14:20):
So I decided this was going to be a low
cook it's at two ten. And when I put the
probein at the end of the night because I wasn't here.

Speaker 3 (14:32):
When I put the.

Speaker 2 (14:32):
Probin, it was about one twenty in the center.

Speaker 3 (14:36):
So tell the people listening to me, because some people
don't know this, what's the ideal temperature for for a
primary in the middle.

Speaker 2 (14:42):
Well, rare, rare rare is about one twenty five, between
one twenty and one twenty five. That's real rare, right,
And there you know. I could eat it like that
all day long, right, But and medium rare is one
thirty to one thirty five, right, all right, And that's
where most people want it, right, And it's against the
rules to cook it anymore. So I had cut it

(15:06):
in two pieces to get it in this pan that
I wanted to use. And so my son, him and
his fiance came over and they had to leave. So
he said, can you, dad, can you hack me off
some of that prime rib first so we can take
it with us. So I got the small piece out
and I sliced it, and as soon as it fell over,
I knew, Matt, I knew it was unbelievably perfect, and

(15:29):
I cut a little piece off the top of you
know that outer later that we all loved it. Some
people throw away.

Speaker 3 (15:34):
You don't do that.

Speaker 2 (15:35):
And it was every bit as good as the prime
rib that I loved at the restaurant and I represented
for all those years. And then we started in the
rest of us. Everybody was there was eight or ten
of us and ate the entire thing, the entire sixteen
pounds was gone. And then of course on top of that,

(15:56):
I did a tray of about sixty five clams casino.
With clams casino in our world is not what you
think the stuff bread and stuff that you buy in
the store.

Speaker 3 (16:06):
So explain your clams casino to the folks.

Speaker 2 (16:08):
You half the use little neck clams, obviously, and you
cut the you know, you cut it in half and
so it's on the half shell. And then you put
the daily chopped up the dali onion, chopped up red
and green pepper, and then chopped up bacon pieces.

Speaker 3 (16:25):
Not real bacon, right not bacon bits.

Speaker 2 (16:27):
Right now, and then you you cook that. I do
a whole tray and it takes half an hour forty
five minutes to do that big tray, but they're wiped
and they're gone in yeah, four minutes. Right, So you
put that in, you heat pre eate the oven to
three fifty, and you cook those clams at three fifty
for about fifteen minutes, and then you shut the oven

(16:48):
off and turn on the broiler and you just broil
it till they're bacon is crispy. Right between that and
the prime rib, we have fresh tomatoes, stars and the garden.

Speaker 3 (16:59):
It was.

Speaker 2 (16:59):
It was the appreciation dinner of your life.

Speaker 3 (17:03):
That I was not there for. Yeah, now you know
what I looked up. I looked up clams casino. Did
you know that the way you do it is the
traditional way to do clams casino? The breaded one is
like a newer version. Everyone does that, really, Okay, yours
is the way that it first started.

Speaker 2 (17:18):
All right, I'll take the credit then, Yeah, now I
don't take the credit because this is what I learned
to eat at the cottage when I was above two. Right,
And and I've loved clams all my life. I've loved
them raw, I've loved them steamed, I've loved them clams casino. Yeah. Oh,

(17:41):
I love eysters, not as much as I like clams.
But but oyster to me is a challenge to eat
fourteen different kinds of hot sauce. You try a new
hot sauce on every where side. Yeah, yeah, and you
know pretty much all seafood. It's not a big fish guy.
But but you bring a lobster and crab, and.

Speaker 3 (18:03):
I love lobster and crabs.

Speaker 2 (18:04):
Gallops all that. Yeah, yeah, we're right on it. Are
you hungry yet?

Speaker 3 (18:08):
You get me there? You definitely get me there. There's
no question.

Speaker 2 (18:11):
So that prime rib I might do. I might switch over, uh,
do the low and slow. Yeah, now, assuming you have
the time. Now, you and I both work, So you
can't put a prime rib in your oven and let
it go all day while you're at work.

Speaker 3 (18:27):
That's not you can ruin it probably if you.

Speaker 2 (18:29):
Do that anyway.

Speaker 3 (18:32):
I wonder so the way you did in the oven,
would you try that in the smoker, because then you
wouldn't fuse it spoken to it.

Speaker 2 (18:41):
Yes, I would. The problem is you're dealing with a
two hundred dollars pieces.

Speaker 3 (18:46):
Yes, right, I totally understand that.

Speaker 2 (18:48):
And the difference between to ten and too fifty there's
a big deal.

Speaker 3 (18:54):
A huge deal.

Speaker 2 (18:55):
Yeah, you know, so you don't. The worst thing you
do is over cook it, and the worst thing you
do is cook get too fast. I'm loving the low
and slow deal.

Speaker 3 (19:06):
Well, you know the briskets you do in the smoker
they're not that cheap either.

Speaker 2 (19:10):
No, yeah, yeah, that is true. I do have a brisket.
You got one in the freezer. I have one that
my it guy, Steve. Uh he's wonderful. He's saved my
rear end a million times with I t and uh.
He raises his kids, raised cattle and their four h

(19:32):
and all that. And he called me one day and
he said, could I trade you a brisket for some
of that rub and sauce? And I go, well, let
me talk with the boys. Yes, yeah, you win there,
that's that's a win. So uh So, technically that's part
of the that's part of your guy's deals.

Speaker 3 (19:51):
Although the rub is and sauce is course, of course,
the best in the world and one one other kind,
and I understand why that would be priced that way,
because you can't get another sauce or rub as good
as the salmon ranch, cherry bourbon barbecue sauce and the
trail dust mix.

Speaker 2 (20:08):
Now, for those of you just joining the grill List
podcast for the very first time, we are salmon Ranch foods. Yes,
and there's four of our four of us partners in this,
and it's that we make the salmon ranch trail dust
rub for pulled pork, steaks, eggs, brisket, everybody once.

Speaker 3 (20:30):
It's a cult wings everything.

Speaker 2 (20:34):
And then we also make the salmon ranch cherry bourbon
barbecue sauce.

Speaker 3 (20:37):
You won't find a better sauce on the planet.

Speaker 2 (20:39):
One hundred pounds of fresh dark sweet cherries and every batch.

Speaker 3 (20:44):
I know because I picked up one hundred pounds bag.
And by the way, they called me dark sweet cherry
in college, did they.

Speaker 2 (20:52):
That's great, So anyway you can. It's available everywhere. It's
all all over our community here, Palmers on Jeffson Road,
Skips on the Ridge, skips in Fairport Skips. Oh, there's
only two of them. Yeah, Sarah's Garden Center and Brockport,
Trano's Deli which great, Petronelles Delhi and Hilton and probably

(21:16):
said that wrong. And Amos farm Market.

Speaker 3 (21:19):
Yep in uh, it's a spice shop over there. Yeah,
Ned Blacks Blacks.

Speaker 2 (21:25):
Yeah, anywhere you want or if you want it chipped
around the world, you can go to grow less podcast
dot com. Right, you can buy it and have it
shipped to anywhere you want it anyway, So you want
to eat first or try another libation.

Speaker 3 (21:39):
Let's do one more libation that we'll get into eating.

Speaker 2 (21:41):
All right. This uh, this recipe uh that we have
is the first time I ever tried this. This This
could taste like drywall mud. I don't know. It could
taste like wallpaper paste. I really don't know. I don't
think so, but we'll find out here soon.

Speaker 3 (21:57):
Nine times at a time, what you do is pretty good.
There's there's that, there's the ever everyone swell. There's like
a pizza. But other than that, everything else has been
pretty good.

Speaker 2 (22:04):
That might mean that I only got I got home
at five.

Speaker 3 (22:10):
All right, so we're gonna jump the cider. I have
found that hot weather is also cider season. A lot
of folks switched to sider when it gets hot outside,
Like I get this today. So this is from h Beacon,
Skiff Apple Orchards. This is the nine to eleven series
that you see a lot of stores right now. All right,
this is the That's just how we roll like Hawaii.

(22:33):
That's just how we roll, ye but spelled how we
roll like Hawaii. Okay, that's just how we roll. Yep,
Hawaii roll. So it's a pineapple mango hard cider, all right.
So I don't think I've ever had anything like this before.

Speaker 2 (22:47):
No, I don't think we're used to out in the barn.
We have in the cooler. We have cherries, hardsider and
some blueberry and whatever.

Speaker 3 (22:54):
Yep, I'm not pinle mango is not what we've had,
don't think.

Speaker 2 (22:57):
Yeah, that'll be interesting.

Speaker 3 (22:58):
Says best enjoyed on a beach with friends. But if
you're stuck in reality, the sweet that the sweet and
tart carried waches of pineapple and mingo will help transport
you to the sand and salty air, well we'll find out, right.

Speaker 2 (23:13):
I'll bring in some sand.

Speaker 3 (23:15):
Six point nine, so almost so we're getting up there.

Speaker 2 (23:18):
Yeah, that's good. Here we go with you. Yeah, that
sound goes all the way through the internet.

Speaker 3 (23:27):
Smells great.

Speaker 2 (23:28):
And by the way, you can get this podcast on
iHeart and Spotify, Apple and Speaker and pretty much wherever
you get your podcast. But we, being company men, we'd
rather you went to iHeart. We sure would get that
iHeart app on your on your phone, on your computer,
on your laptop, on your iPad. iHeart iHeart Company men

(23:50):
were Yes.

Speaker 3 (23:52):
Sir, give it a smell real quick.

Speaker 2 (23:55):
Yeah, you smell that ry.

Speaker 3 (23:58):
Go. It's pretty tasty. Yeah, it's pretty tasty.

Speaker 2 (24:08):
Yeah. They knocked this one out of the.

Speaker 3 (24:09):
Yeah, this one's pretty good. Yeah.

Speaker 2 (24:10):
Yeah, we're doing that. Can We're gonna split the rest.

Speaker 3 (24:15):
That's really good.

Speaker 2 (24:16):
It is good. Yeah, it is really good. What's that cost?
You know?

Speaker 3 (24:19):
Uh? So this was about fifteen ninety nine, So sixteen
bucks for four pack.

Speaker 2 (24:25):
That's because we asked a tough question, yeare of Matthew?

Speaker 3 (24:27):
Yep, yep, this is this came up good. It's sweet
but not oversweet. It's got a little tart but not
crazy tartness. You definitely get that pineapple in there. You
get a hint of mingo. It's perfect.

Speaker 2 (24:39):
Because I have made a change in my approach to
the cooking part here, I am going to provide you
with a written recipe for everything we have from now on.

Speaker 3 (24:54):
That that. I think everyone who's listening is going to
love that, because I'm sure that they've been dying to
know how to make all that stuff. So well doneon
seven weld.

Speaker 2 (25:02):
Done, Thank you very much, thank you.

Speaker 3 (25:04):
What'll say everyone please be seated? Is that what?

Speaker 2 (25:07):
Yeah? That what Welch would say that. So this, uh sausage,
it's a my version of the red lobster. Yeah, will
cheddar Bay biscuit sausage. Okay, so you take a brick
of cream cheese and soften it up.

Speaker 3 (25:26):
You win, right there.

Speaker 2 (25:28):
A cup and a half of shredded cheese. Now I
used extra sharp cheddar. You could use pepper jack, you
could use anything you mets Arelda, anything you want.

Speaker 3 (25:37):
So you like cheese with the bite a little? I
do what you do, Yes, of course I do. Yeah.

Speaker 2 (25:41):
Uh and one pound of pork breakfast sausage. Now you
go to the grocery store and there's Bob Evans and
Tom Jones and and yeah, I mean there's everything. What's
the other big one?

Speaker 3 (25:54):
Uh, Jimmy Jimmy Dean's the BIG's the biggest one, I think, right.

Speaker 2 (25:58):
I opted this time to get a hot version because
I know you like my My hope is that it's
not over the top.

Speaker 3 (26:09):
But well you know we'll like spicy. We'll get it
just no one else. Well your your your step sound
does too, right? Yeah?

Speaker 2 (26:15):
Loves it absolutely so creamy.

Speaker 3 (26:18):
I don't know why I'm saying that.

Speaker 2 (26:19):
Well, it's I probably have something out there like that.
So a break of cream cheese, a cup and a
half of of the shreded cheese, and then a pound
of the pork breakfast sausage. And then there's one other
agreement ingredient. What the hell is it? Oh? I know

(26:41):
what it is. It's the red lobster biscuit mix and
the spic spice package. So you mix all that together.
And I did it my hand. But if you go
out on the internet and you look up this recipe,
it's all over the place. Some people use like a
do hook on their mixer all that, but I like
doing it by hand.

Speaker 3 (27:02):
It just feels I think it's better when you do
it by hand, This is my opinion.

Speaker 2 (27:06):
And then you preheat the oven to four hundred and
you mix this, make one to one and a half
inch balls out of this, all right, and you set
it on parchment paper because it makes a mess because
there's sausage and there's some and then you cook it
for thirty minutes at four hundred degrees right, And this
is this is what we have. Will you entertain the folks?

Speaker 3 (27:28):
I am excited.

Speaker 2 (27:28):
I will plate this.

Speaker 3 (27:29):
I appreciate that. Thank you as Jim mentioned this is
the Griller's podcast. Ihearts, Spotify, Spreaker, Apple, Google, where we
get your podcast. But also, as Jim said, we we
happen to work for iHeart, So if you could go
to iHeart that we would appreciate that. Or you can
just go to grillspodcast dot com, which thinks you right
to the iHeart version of this podcast. Jim and I

(27:52):
have been festival going, festival going pretty a lot. Recently,
we've gone back to back festivals. We got another one
coming up August sixteenth. We'll talk more about that, but
it is the Flowers Today Brewers Festival. They've been doing
this for over thirty years and there's an announcement that
they made that I'll wait for Jim to get back
on to talk about, because there's gonna be a change,

(28:14):
but not a bad change, but a change. But this
is gonna be the last year that they do it
the way they have been doing it for almost for
over thirty years, and they're gonna get The festival's gonna
continue on, so don't worry. But there has been an
announcement and a change, and again I'm not gonna spoil
it yet. I want to make sure, gim's on it
with me, and we'll talk about what that change will
be a little a little bit later on.

Speaker 2 (28:35):
Yeah, sounds good. So what you have in front of me,
up front of you is these biscuit sausage biscuits, and
I don't This is the first time I've ever done him.
I did them on the pellet grill.

Speaker 3 (28:51):
So there's a little smoking this to him too. Yeah,
I smell good. Ye, here we go. It tastes like
if a cheddarbaby biscuit and the delicious sausage buried each
other and had kids.

Speaker 2 (29:10):
All right, get a little heat out of.

Speaker 3 (29:12):
It, A little bit of heat, not much. You get
that yet, Cheese, the nice fluffy biscuit.

Speaker 2 (29:20):
This is a cross between a hush puppy that's there,
you go, and one of those biscuits you get it,
red lobster. They weren't all close.

Speaker 3 (29:32):
I am actually mhm surprised at how good this is.

Speaker 2 (29:36):
M It's tasty.

Speaker 3 (29:38):
It was very tasty. This is like the breath the
breakfast biscuit version of the cheddarbab biscuit.

Speaker 2 (29:46):
Yeah. No, I'm sure when you went to uh broadcast
school they talked to you about eating and chewing gum.

Speaker 3 (29:59):
Yes, actual, you got yelled at in college, but do
it for doing it a few times.

Speaker 2 (30:03):
But yeah, we do it for a living.

Speaker 3 (30:05):
We don't. We don't follow those rules.

Speaker 2 (30:08):
In fact, we don't like rules.

Speaker 3 (30:09):
No, mm hmm. This is really this is very very
good job. And you got a little crispy.

Speaker 2 (30:18):
On the bottom. Yeah, that's what the four hundred does
for you.

Speaker 3 (30:22):
Are good mhm.

Speaker 2 (30:26):
The problem is like you eat fifty and most likely
will For.

Speaker 3 (30:31):
Those of you don't that don't like hearing chewing and
eating on the on the air, you're welcome.

Speaker 2 (30:38):
Well, these are more dense than I was thinking they
would be.

Speaker 3 (30:45):
But they're still fluffy.

Speaker 2 (30:46):
Yeah, I know, but I was thinking they would be
more dense. Isn't the right word. More biscuit.

Speaker 3 (30:57):
Yeah, it's like a perfect blood of like meat and biscuit. Yeah,
so there's there's a medius to it, but there's a biscuit.
There's a biscuit aspect to it. Also to say it's
a little bit of both, it's a good blood.

Speaker 2 (31:09):
Now. I did these on the.

Speaker 3 (31:12):
LG twelve hundred, the official pellagril of the Girls podcast.

Speaker 2 (31:18):
This mine or is it?

Speaker 3 (31:19):
I poured my myself? Okay?

Speaker 2 (31:21):
M hmmmm, well.

Speaker 3 (31:28):
I already we've both already eaten. Most of them are
on plate. We spent a good minute just eating.

Speaker 2 (31:35):
Well, that's uh, that's broadcast. May have a right there,
Mmm hmm.

Speaker 3 (31:43):
What I do with that?

Speaker 2 (31:44):
During my regular radio program on the weekends. If you're
just joining us for the first time, I'm the host
of the Homely Pair Clinic radio programs on news radio
Wham eleven eighty.

Speaker 3 (31:59):
It's a new sh right.

Speaker 2 (32:02):
Yeah, if you're George Washington and we are. Our show
can be heard six to ten every Saturday morning and
nine to eleven every Sunday morning that's Eastern Standard time
on the East.

Speaker 3 (32:19):
Coast or on iHeart Radio AB.

Speaker 2 (32:21):
Yeah, and we usually eat during the breaks.

Speaker 3 (32:28):
We can do it. Except when I first started with you,
probably like seven years ago or so, we had a
sponsor that brought us food every weeknd that and we
just ate. We ate like it was like I don't know,
yeah we did. Yeah. It was like a stampede. Our
news guy me you Welch just running into the studio.

Speaker 2 (32:52):
We had a I probably told this story nauseum, but
it was a cold November day and and the company
we represented, the grocery store had a deli and it
brought us a full spread Thanksgiving dinner. Yeah, the turkey,
the potatoes, the gravy, the you know, the pie, the

(33:13):
whole nine yards, right, So I had three people in
the studio. I had to divvy that up. So of
course I don't usually bring culinary knives with me. So
we're out there on the tailgate with snowing like hell,
we're trying with a plastic knife, trying to cut a turkey. Man.

(33:33):
We have a good time, would have by all. These
aren't bad, you know.

Speaker 3 (33:40):
I know.

Speaker 2 (33:43):
Well, I will definitely give you some to take home.
You can check it out. I don't know. These recipes
cross my world and I just somehow got to try them, right.

Speaker 3 (33:55):
But that's that's the thing. The one thing I've always
liked about you is a lot of people are afraid
to try different things. They stay kind of in their
comfort zone and they don't really move out of it.
We try everything here, and that's great, And you know why.

Speaker 2 (34:07):
It's because we're not afraid to screw it up. Exactly.
If you screw it up, you screwed up, and you
move on. Don't get me wrong, I don't want to
screw up as.

Speaker 3 (34:17):
Right, yeah right, or tamahawk er like that.

Speaker 2 (34:20):
Yeah, yeah, those tomahawks are gone. Did you eat yours?

Speaker 3 (34:25):
Oh yeah, that's gone.

Speaker 2 (34:27):
That's great. Well, good time was had by own. So
I want to get into this barrel cooker thing. So
in doing my research for grillers, obviously I didn't know.
I guess I saw a picture of one of these,
and you know, we have a burning barrel here at

(34:49):
the Rands, and I thought that that's exactly what that
looks like. And but but it's a control design thing, right,
And there's four or five companies out there that do
these barrel grills, and and it's an extensive collection of
accessories and so forth. Yep, the most reasonable one and

(35:14):
the one that looks like and I don't know, I've
reached out to these folks, and you know, maybe they're
going to send me one is a pit barrew cooker.

Speaker 3 (35:22):
Now, let me ask you a question. Do they remind
you at all like an oil drum?

Speaker 2 (35:27):
Yeah, yes, sort of right, sort of it's around, yes,
kind of like that. But it's a culinary thing, so
it's not actual, No, it's not right, right, but it's
a and it's fascinating it's like, I don't know how
much this one was, this pit barrel one I think
was four ninety nine. And then there's an accessory package

(35:49):
for a couple of more hundred that you get and
it's a you know, airflow thing and it looks like
something that I would love to try to cook a
turkey in or pork rice or a brisket or whatever.
And then there's another company that's called Warrior Drum Smokers,

(36:11):
and this guy's story is actually pretty cool. He came
back from the service and you know, you know, you've
ever seen those movies where all the military guys are
standing over the cooker. Yeah, I have yeah, oh yeah
that's right, Yeah.

Speaker 3 (36:25):
Yeah I have. I do. I did that military thing.

Speaker 2 (36:28):
So they have thank you for your country thanks. So
they have this this Warrior has. They're a little more expensive,
they're like in the fourteen hundred range eighteen two thousand,
but it looks really really interesting. And then there's a

(36:49):
company called the Cotton Gin Smokers, which which it's on wheels.
You know, yeah, it's pretty cool.

Speaker 3 (36:57):
That looks like to me, it looks like a water tank.

Speaker 2 (37:02):
Yeah yeah, right, yeah it does.

Speaker 3 (37:05):
It does.

Speaker 2 (37:06):
Cotton Gen Smokers cotton gensmokers dot com. Uh, they have
what's called the Reaper and that's ninety nine bucks.

Speaker 3 (37:14):
Can I see that one more time? That's what I'm
just to look at it.

Speaker 2 (37:17):
Yeah, and it's available in red, blue, or black.

Speaker 3 (37:24):
So it's like a it looks like like like I
guess that it's a it's black. It looks like a
water tank. Yeah, it's got the little temperature gauge in
the front. It's got wheels on it to make it
move around a little easier. I'm looking to see. Do
they show the opening at the top? Okay?

Speaker 2 (37:42):
Okay, always at the top?

Speaker 3 (37:44):
Yep.

Speaker 2 (37:46):
And then there's another one called Hunsaker Vortex Smoker. Of course,
they said theirs is the best son of the market.

Speaker 3 (37:55):
Everyone says that though.

Speaker 2 (37:56):
Yeah, yeah, charcoal basket five positions, high temperature her exhaust
mounted stainless steel thermometer. But it didn't get a price
on that one. I think that's in the thousand range also.
And then there was one other that crossed my my thing,
and it's called the barrel house cooker, all right, And

(38:20):
then I tried to find some information on that and
I went to this article about a guy named Noah Glanville,
who is the Pit Barrel, the first one we talked about,
co founder and president and CEO. They have purchased the
Barrel House Cooker and as part of the Pit Barrel
Cooker family. So that's cool. I mean, you know, keep

(38:43):
keep another brand going and whatever. And it's it's if
you read all of this stuff and it's all on
the internet, you can check it all out. But so
these cookers are fascinating.

Speaker 3 (38:55):
Yeah, So I'm just trying to I'm trying to wrap
my head around things because I like to, Like you said,
I love I love coming here, and I love seeing
all the girls that you have. I love to see
how they work. Like the infrared one was amazing to
me because I've never used anything like that before and
just seeing how I've seen you use almost all of them.
So I like seeing how they're used and how you
cook them and what you cook with them. So I'm

(39:16):
just curious how and I hopefully you get a chance
to get to test these up because I just want
to see how these cook how they operate, is the
right right right exactly?

Speaker 2 (39:28):
So I reached out to all these companies on behalf
of the Girl of This Podcast Best podcast and the plan,
and I said, basically, what we'll do is, you know,
you send us one of these and accessory kid, and
we'll use it and try it out and and well
we'll do our own friendly comparison of ye see, how

(39:48):
see how it works? You know, you and I aren't
about negatives. Were about having fun, and every one of
these products looks cool.

Speaker 3 (39:56):
Yeah, yeah, I'm intrigued. It's just you know, I've seen
I'm sure you have too, like the very first like smokers. Well,
they're like I don't know, they're like little little barrel
things too. You open them up, there's like a little
you put the chuckle in there. They have a spot
where you have like a little water tray. You've seen those.
They're cheap, they're like forty bucks or something. I wonder

(40:20):
if they operate similar to that, or if there's a
whole another aspect to that, you know what I mean.

Speaker 2 (40:25):
I think that that is probably exactly how these operate.
The only thing that I don't know that I can't
figure out is how it manages the air, how you
can control the temptaure. Yeah, and how that's crucial.

Speaker 3 (40:38):
And what we both think is very important is how accurate.
We can keep it? Can you keep it at three
fifty two, fifty five whatever.

Speaker 2 (40:46):
I'll bet that every one of these has been designed
so that you can control the temperature with intended right.

Speaker 3 (40:53):
Right right, So.

Speaker 2 (40:56):
Whether you buy a barrel house cooker, or a Huntsaker
Vortex smoker, or a pit barrel or the the military guy,
the warrior.

Speaker 3 (41:11):
Yes, there you go. I'll say this too. If anyone
listening to this podcast has one of these or is
used on one, let us know what grills podcast dot
com again. I know, I know Jim is curious, and
I know I am too.

Speaker 2 (41:21):
So people all across the country, of course, listen to
Grill listen. And I don't know how it works because
I'm not a real Q. But you know, if I
wanted to hand my phone to my daughter and say here,
make sure you get me the grill this podcast set
right to my phone, you sure can. I'm sure you
can figure that out.

Speaker 3 (41:39):
Absolutely that hit that follow button. We like it when
you when you're on it, when we are on your
phone at all times.

Speaker 2 (41:47):
So coming up here on August sixteenth is the Flower
City Brewers Festival.

Speaker 3 (41:56):
Now, we've been to a lot of these festivals.

Speaker 2 (41:59):
We have, we have and we always have so much fun.
And there are still tickets available for for this festival.
I be a believe VIP has been sold. It has been, Yes,
So general admission from six to nine. It's at the
Public Market in aroundtown Rochester, New York. And you can

(42:21):
get tickets at Flower City Brewersfest dot com.

Speaker 3 (42:26):
Yeah, and I went out ahead of time gym and
I got some VIP tickets. We'll we'll be okay, I'm
here free here, I'm here for the company.

Speaker 2 (42:34):
We do love VIP and this is a wonderful festival.
It's a and the Public Market in downtown Rochesters awesome.

Speaker 3 (42:45):
Yeah, I agree.

Speaker 2 (42:46):
I mean they've done some really really cool stuff with
that over the past few years, and it's a great
place to have a festival like that.

Speaker 3 (42:55):
Yeah. We've enjoyed each one we've been to.

Speaker 2 (42:57):
Absolutely and it's all kinds of it's in the entertain district. Yeah,
you know, it's all good. So that's on August sixteenth,
So go to Flower Citybrewersfest dot com.

Speaker 3 (43:07):
Now there's a big announcement about that festival. So do
you know what's going on there?

Speaker 2 (43:12):
I do, but I want the great mass will to
break the news on grill List.

Speaker 3 (43:18):
Well, I appreciate that. So I know, Jim, we've been
doing this pack podcast what four or five years now,
We've been doing it for a little bit now, yea, yeah, yeah,
and uh you've always been the food guy, which you
do remarkably well, thank you. And I've been the beer guy,
which I think I do okay at two double thanks.
And I've been doing these beer festivals for like since
I've been back for the Navy. One of the first

(43:40):
beer festivals I've ever done was the Flowers City Brewers Festival.
I've been going for about twenty years or so to
these festivals and I barely missed any of them. And
it's always been put on by a Robox and you
know genre Lobb and Robox.

Speaker 2 (43:51):
Right, We've had him in here several times.

Speaker 3 (43:54):
And we've been there. We've done a podcast on location. Yep,
we're eating that great food and it's.

Speaker 2 (43:59):
All good, so good that corn never mind, we'll.

Speaker 3 (44:03):
Get back to that too. So this is the last
year that Rohorbox will be the official sponsor of that
of that festival, okay, all right. And they and not
only are they a sponsor, they set it up they
organize it, they put it on. This is the last
year they're doing that.

Speaker 2 (44:21):
We had that information we did a while ago, a
while ago, and of course we you know we yeah,
we can hold secret. Yeah, And but that'll be great.
The New York State crapt Bers Association, they're the best
at the best of this. They're great at at organizing
these things. The venues are wonderful, and they're taking over
this festival and it won't you know, it won't change much.

Speaker 3 (44:44):
Right.

Speaker 2 (44:44):
The public Market in Rochester is a perfect venue for that. Uh.
But they'll bring in the you know, the good parts
of the New York State.

Speaker 3 (44:53):
Crapp right right. And that's the thing I know. So
John Arlob and PAULI are both our friends and the
and John and Paul have known each other for quite
some time too, And that was the one thing John wanted.
John wanted to make sure that that they would carry
on the tradition of that legacy of it. And they
not only will they do it, they will also bring
it to another audience because of the because of the

(45:14):
size right of the New York State Craft Brewer Association.

Speaker 2 (45:17):
It's just it's gonna be a lot of fun. The last.
This is the last one that's managed by Warbocks Brewer,
and that's of course on August sixth things what we
were just telling you about. But next year, starting off,
it will be the New York State Craft Brewers Association.

Speaker 3 (45:31):
Which is great because you know, we've how many New
York State Craft Brewers Association festivals that we've been to.

Speaker 2 (45:36):
I don't know a lot of them, but you you know,
you can check that all out on their website at
think New York drinknew York dot com and everything. All
the festivals are there, all the incentives. If you're in
the brewing business and you're not part of that whole deal,
you really should be missing out. Yeah, these folks got
it dialed in for you. I mean, there's what is

(45:57):
there now in New York five hundred and twenty five.

Speaker 3 (46:00):
Yeah, we're getting close to five fifty and it's getting
up there. And like Jim said, they do all types
of vessels from Buffalo to New York City, to Albany
to Syracuse to wherever. Right they almost went in Harlem.
They're still working on it again. They do them all
over the place, all over New York State. And now
this is going to be Rochester was never a destination

(46:21):
because they wanted to respect Warbocks. They did not do
Brofesson Roster because they respected Warbocks that much.

Speaker 2 (46:27):
That much.

Speaker 3 (46:27):
So now this is part of their on their rotation
now too.

Speaker 2 (46:30):
Which makes a lot of sense. And that's just wonderful.
That's a good time.

Speaker 3 (46:34):
Now.

Speaker 2 (46:35):
You and I were at Canal Tide Canal Side in
Buffalo in Buffalo a couple of months ago, and outside
of the venue we spied a.

Speaker 3 (46:46):
Oh please tell the audience about this. I don't know
if we've talked about I don't think we had. Amongst
ourselves we have, and I think we talked to Welch
about it too.

Speaker 2 (46:55):
So I saw this truck and it was outside the venue,
so we had to go outside, but it was still
at Canalside out in the park there, and it had
a big sign on it and it says Cousins main
lobster right right and wild cats sustainably harvest. Feel good
about what you eat. Our lobster is responsibly sourced and

(47:18):
traceable to small communities and wharfs nestled along the Rocky
coast of Maine. They do they cater weddings, work functions,
are just throwing a great party, uh, you know, and
they have all the contact information here and stuff.

Speaker 3 (47:35):
So if I recall, and we've so you and I
had been talking for I think even welch is that
part of this. We've been talking for a while about
how much we wanted a lobster roll. Absolutely, we've been
for a while. We have been. So we got to
the truck and what weather. There are two different versions, right.

Speaker 2 (47:51):
There was the Connecticut lobster roll, which was a main
lobster served warm with butter and lemon on a New
England roll, right, And we both decided that that's the
one that we would have. And then there was I
think it was the Boston and that was a main
lobster served chilled touch of male on a New England role,

(48:13):
So you got to have cold or hot.

Speaker 3 (48:15):
And the one with the male is more of the traditional.

Speaker 2 (48:17):
One, right, Yeah, absolutely, And we had the Connecticut and
it was only twenty ninety five.

Speaker 3 (48:23):
Which actually is that sounds a lot, but it was
not that bad.

Speaker 2 (48:27):
Right, uh, And we whoofed those down so fast that
was really really good. So you know that kind of
topped off that whole.

Speaker 3 (48:37):
Yeah, and we saw wrestling, Yeah, that's right. There was
wrestling there.

Speaker 2 (48:41):
Now, I was hoping that you'd get up and some wrestling.

Speaker 3 (48:44):
I have an unfair advantage, I think. I think I'll
outweigh almost every wrestler there.

Speaker 2 (48:50):
That would have been funny watched that though.

Speaker 3 (48:51):
There was There even was an intergender wrestling match.

Speaker 2 (48:54):
Oh, there was.

Speaker 3 (48:55):
You remember the guy that we interviewed him, the guy? Oh,
that's right, he got beat by the girl. Yeah, and
I want.

Speaker 2 (49:03):
I won't even tell you what I asked him.

Speaker 3 (49:06):
Yep.

Speaker 2 (49:08):
But anyway, a good time was had by all this
wonderful festival downtown Buffalo's in that area.

Speaker 3 (49:14):
It really is beautiful at that spot.

Speaker 2 (49:15):
I wonder what's coming up next on that We gotta
we have to research that. I know I won't be
until after the first.

Speaker 3 (49:21):
Yeah, I think Syracuse is next on the on the
because usually when it starts getting a little colder in
terms of either Syracuse at Albany or which one. But
I think Syracuse is on the I'm the I'm the
docking next.

Speaker 2 (49:32):
What right now is dominating me? Here is my extensive thirst.

Speaker 3 (49:38):
Jim, you're all right, my book, buddy, all right, let
me let me grab another one.

Speaker 2 (49:42):
That's too funny. So I'm my interest was really piqued
on these barrel cookers or drum cookers, whatever you want
to call them. And so I'm gonna research this as
high as I can and bring the information to you.
I mean, we're never about a negatives or anything. We
just want to try him out and uh and talk

(50:05):
about how cool it was to use him, right, yes,
and uh do brisket or I haven't done any pulled
pork in a while, you know, we kind of overdod.

Speaker 3 (50:14):
I's gonna say, we did it for a while then
you just stopped. Yeah, and you and you do one
heck of a pulled pork.

Speaker 2 (50:19):
That's so much fun cooking that. The art of picking
out the right pork pot and not having one that
that is, you know, after twenty hours you still can't
pull it. You know. It's there's a knack to picking
that out. And I have quite figured it all out yet.

Speaker 3 (50:35):
Yeah, no, I I And the thing I like about
the pulled pork when you do have a smoker is
it's got that like black crusted outside and that really
tender smoking inside.

Speaker 2 (50:46):
And and of course how I serve pulled pork is
with the finest roll yep, the role makes it often does.
And then Coleslaw homemade colds, a.

Speaker 3 (50:55):
Little crunch of the Coast Laws amazing.

Speaker 2 (50:57):
And then some horse radish which we both like. Yeah,
and uh all good time again, and.

Speaker 3 (51:03):
Maybe a little cherry bourbon barbecue. Oh oh yeah, absolutely.
So here is this thing. This is interesting because I
don't know what it is. Okay, it's just called up.
It's called down East mixed berry. It doesn't call us
up a beer, doesn't call us up a cider. It's
just called upside down down East mixed berry.

Speaker 2 (51:25):
Does it have the independent brewers on it?

Speaker 3 (51:28):
It does not.

Speaker 2 (51:29):
Okay, So this is what it says.

Speaker 3 (51:32):
You're ready. Yeah, I'm flipping an upside down for a reason, right,
says we know what's upside down. Why because the best
way to drink our product is to shake it up
first and turning a cant over to read this, you
are halfway there, give it a shake, wait ten seconds,
and enjoy unfiltered the way it should be. All right,

(51:54):
So I've never been told to shake anything like this.

Speaker 2 (51:59):
The only thing thing I would say to you in
advance of that is that that is a ten thousand
dollars microfive.

Speaker 3 (52:04):
So I should back up here. I wore a sheep
T shirt today for that reason. Now I now, before
I shake it, please grab this and I want you
to likely shake it back and forth. See if you
feel something in there.

Speaker 2 (52:16):
Yeah, yeah, it feels like it has media in it
or thickness.

Speaker 3 (52:20):
So Jim, I'm I'm gonna let you do it. Give
it a shake.

Speaker 2 (52:23):
Was this really expensive?

Speaker 3 (52:25):
No? I got it work.

Speaker 2 (52:27):
If this is worth really worth drinking, yeah, I want
to go because it's kind.

Speaker 3 (52:30):
Of cool, So go ahead, give it a two.

Speaker 2 (52:33):
There's there's a vessel.

Speaker 3 (52:35):
Yeah, you gotta give it two or three heart shakes.
All right, I get it, I think. So. Now we're
gonna wait ten seconds, so we got we gotta leave
it this way.

Speaker 2 (52:46):
Yep, six five for frill this thousand dollars an hour
two one?

Speaker 3 (52:55):
Okay, all right, now feel the can I feel the difference?
It's now harder? You feel that? All right?

Speaker 2 (53:04):
Yes, it's so it's it's gotta have one of those. Yeah,
what do you call those? I forget?

Speaker 3 (53:10):
So I'm going to back up because I don't want
to pull on the equipment, but I'll pull the mic
next to me. Here.

Speaker 2 (53:13):
There you go, okay, so it was a false thing.
It wasn't gonna blow up.

Speaker 3 (53:20):
It smells great, all right, so let's see what this is.
I'm curious.

Speaker 2 (53:25):
Okay, it's coming out and it looks like a sort
of a ruby ruby red cross to orange no head. Oh,
it smells the light smells like fruit punch.

Speaker 3 (53:40):
It does. All right, my friend, you're ready, here you go.

Speaker 2 (53:43):
Cheers, cheers, mm hmm. Wow, that's actually pretty good. There's sugar.

Speaker 3 (53:54):
I think our teeth just rided myself. So this is
definitely what you call. Yeah, but it tastes like a
Hawaiian punch almost.

Speaker 2 (54:03):
It does. It's exactly what it tastes like.

Speaker 3 (54:05):
You know, you'll call on this.

Speaker 2 (54:06):
No eight? Is it really?

Speaker 3 (54:08):
It's eight?

Speaker 2 (54:10):
Wow?

Speaker 3 (54:11):
And you don't taste it.

Speaker 2 (54:13):
Yeah, that's the sleeper and that's dangerous.

Speaker 3 (54:20):
That's good, it's not bad, right Yeah. And they don't
say what it is. It's just called nixed berry. Right.
I was contrigued when I read that, So that's why
I brought it in here.

Speaker 2 (54:29):
We might have to dive into that one. Yeah, I'll
put that on the shelf and have the office try
and root that out.

Speaker 3 (54:36):
I'll give Jim the rest here so this is is
definitely sweet. But again, if you think of like a
Hawaiian punch, it kind of tastes like that a little bit.

Speaker 2 (54:49):
Everybody when we were growing up, you know, many many
Hawaiian punch was a big deal.

Speaker 3 (54:57):
It was you got the cans right with the Yeah.

Speaker 2 (55:01):
Absolutely, and they still have Hawaiian punch. I've seen it
on a shelf and I don't know if it's the
same because things, you know.

Speaker 3 (55:08):
It's in a big plastic bottles, not to say it
was that big tin can used to get.

Speaker 2 (55:13):
But yeah, this is this is good.

Speaker 3 (55:15):
I like it? Yeah? Is that bad?

Speaker 2 (55:17):
What's the brewery again?

Speaker 3 (55:18):
You got to carry in front of it?

Speaker 2 (55:20):
I do? It is upside down mixed.

Speaker 3 (55:26):
I think it's unfiltered.

Speaker 2 (55:27):
Next berry down East overboard okay, produced and canned by
Down East.

Speaker 3 (55:39):
Cider House. Is this the cider?

Speaker 2 (55:42):
Okay? But it doesn't say that it is.

Speaker 3 (55:45):
No, I don't even know. They don't They don't even
specify what this is hard cider. Yeah, this is ingredients hard.
This is a hard side water, sugar.

Speaker 2 (55:53):
Fresh pressed apple juice, BlackBerry juice from concentrate, strawberry juice
from concentrate. Natural flavors, multic acid sul fights to uh preserved,
a flavor produced and canned by Down East Cider House

(56:13):
llc A, Boston, Massachusetts. Huh please recycle. We don't need that. Yeah,
but it's good.

Speaker 3 (56:21):
It is pretty good.

Speaker 2 (56:22):
Right now, where'd you get.

Speaker 3 (56:24):
To our friends at Danny Wigman's place where you can
kind of build your own check?

Speaker 2 (56:30):
Yeah?

Speaker 3 (56:30):
Yeah, I saw that. I read them. This is this
is interesting, it's it's quite tasty.

Speaker 2 (56:37):
Now do you buy this by the can or how well?

Speaker 3 (56:41):
I got it? I got that that pack where you mixed.

Speaker 2 (56:43):
Uf Oh, I get it.

Speaker 3 (56:44):
So I didn't see those in like a twelve pack
or a six pack anywhere, which I'm sure that that's
how they come. But I just did to see you.

Speaker 2 (56:52):
Yeah, that's that's like it's dangerous sneaks.

Speaker 3 (56:56):
Yeah, yeah, it's dangerous.

Speaker 2 (56:57):
It's pretty good.

Speaker 3 (56:58):
Yeah. Yeah.

Speaker 2 (57:01):
Now in search of the world for the finest well peanut.

Speaker 3 (57:08):
Butter beer, we have. I have one of them that'll
be next.

Speaker 2 (57:11):
Oh is it?

Speaker 3 (57:12):
Oh?

Speaker 2 (57:14):
Yeah, that was the lead end of that.

Speaker 3 (57:15):
I should have gotten said, we messed this whole thing up.

Speaker 2 (57:18):
You want another biscuit washed down at eight point zero?
So peanut butter beers are you know. I mean, when
you're talking to a a professional brewer, a peanut butter
beer is like about one thousand miles off the priority

(57:39):
list and about as much as a pumpkin beer would be.
And but we have had several peanut butter beers over
the years tasted like a peanut butter and jelly sandwich.
You're right, that was awesome.

Speaker 3 (57:58):
It's pretty good.

Speaker 2 (57:58):
Yeah.

Speaker 3 (58:00):
It actually a lot of times we get a peanut
butter beer that just has the peanut butter that takes
like a peanut burr jy sandwich.

Speaker 2 (58:06):
Yeah, but then there's many many beers that say peanut butter,
and there's no hardly any peanut butter.

Speaker 3 (58:13):
Uh.

Speaker 2 (58:13):
So you forwarded this too? Is that Bravos Brewing.

Speaker 3 (58:19):
Yes, good, good, Yep, it's Bravast Brewing Company. This is
a dark peanut butter. It says it was born. Oh no, well,
you're not gonna like this. They made this non alcoholic.

Speaker 2 (58:40):
They did, Yes, all right.

Speaker 3 (58:42):
We're gonna try it.

Speaker 2 (58:43):
Anyways, we just finished an so I guess that's yeah,
that works.

Speaker 3 (58:48):
So where are they where do they look it out of?
I'm gonna see where they're located out of? Uh, they
are in Anaheim, California.

Speaker 2 (58:55):
So when you go to buy the beers for the
Grillers podcast, I should take a little a microphone or
a magnifying glass.

Speaker 3 (59:03):
With Yeah, this is my first mistake over.

Speaker 2 (59:07):
Non alcoholic craft beer. Now that's not a bad deal.

Speaker 3 (59:10):
No, And plus, if you're trying to take a break,
we've and we've had, we've had. We had the hot
water before, I had a nine alcoholic sur from a
friend from work. Some of them, merchant aren't bad.

Speaker 2 (59:20):
The hop water is wonderful. Yeah, it's a great way
to hydrate and it has a lot more taste than
those Seltzer's and all that other stuff.

Speaker 3 (59:30):
So we're gonna try this peanut butter beer and then
it's not an alcoholic, which maybe that is the way
that you get more peanut butter.

Speaker 2 (59:38):
I don't know. Yeah, well we're gonna find out. Now,
do you know where this is located? I should have
asked you before?

Speaker 3 (59:45):
Anaheim, California.

Speaker 2 (59:46):
Oh that's right, Okay. They promised me, you know, when
I was in high school or even before that eventually
California would fall off the United States.

Speaker 3 (59:58):
It's still there.

Speaker 2 (01:00:02):
That's dark.

Speaker 3 (01:00:03):
Yeah. I think they've said that about Florida too. I'm
not I'm not trying to be political. I'm just saying
that in California in Florida.

Speaker 2 (01:00:10):
But you didn't think I was being political, it.

Speaker 3 (01:00:12):
Was I was not. I'm just saying both of those
were feared to fall off because you're kind of poking out.
Oh god, alright, here you go.

Speaker 2 (01:00:26):
Tell me what this smells like first, and don't say.

Speaker 3 (01:00:33):
An I can't.

Speaker 2 (01:00:36):
It's not. It smells like a sock, it does. It
smells like a gym bag.

Speaker 3 (01:00:41):
It does. I'm now I'm nervous. Horrible, I got I
got another beat up to this. We can we can
fix it. Mm hmm. I'm sorry. I can't even pretend.

Speaker 2 (01:00:54):
That's horrible.

Speaker 3 (01:00:55):
That's awful.

Speaker 2 (01:00:56):
It's like kerosene.

Speaker 3 (01:00:58):
It does.

Speaker 2 (01:00:59):
That's the first negative thing we've done. That's horrible.

Speaker 3 (01:01:05):
That's I can't even pretend that's good. That's that's bad.

Speaker 2 (01:01:10):
It's got a musky almost yeah, it has a almost
like a slick of.

Speaker 3 (01:01:18):
Oily, yes, oily musty is It's gritty almost yet right,
we are done with that one.

Speaker 2 (01:01:24):
Oh my god.

Speaker 3 (01:01:25):
You know, the usually we try to for the sake of,
you know, quality, we usually try to finish them so
we can we can understand the entire I think we're
done here with this one.

Speaker 2 (01:01:34):
Yeah, moving on Gym five, Matt Zero, I can't blame
you for that that, you know, it's it's.

Speaker 3 (01:01:43):
Not it's not. I can't recommend that one, really horrible. Yeah, yep,
all right, dig deep, all right, I'm coming back.

Speaker 2 (01:01:54):
Matt always you know, when he goes to get beer,
it's my turn to tell everybody where you get to
this podcast, and that of course is iHeart. iHeart is
a company we both work for and or well you
know what they say though, if you love your job,
you don't work a day in your life. That's how

(01:02:14):
we feel about it.

Speaker 3 (01:02:16):
And we do choking, both of us.

Speaker 2 (01:02:19):
Uh, you know, we love broadcasting, helping the folks, we
do whatever. And Grilla's podcast has one hell of a following.
It does, and so we appreciate it. And on behalf
of my good buddy Matthew T. Wilson and the T
stands for almost threw up on this. I want to
I want to apologize to all of our listeners for that.

(01:02:44):
Whatever the hell that was, It wasn't beer. It was
more like paint than Yeah.

Speaker 3 (01:02:50):
Not only was it you think maybe because there's an
alcohol that it would actually improve the taste. Right, we
were incorrect. I was incorrect. I you know what, let
me do something that a lot of people don't do.

Speaker 2 (01:03:00):
I take the responsibility anyway.

Speaker 3 (01:03:05):
All right, let's let's fix that. Yeah, let's please Woodchuck
Hardsider Blueberry. Yeah, there you go, And I think this
is gonna taste Okay, we're gon we're not even gonna wait,
we're just gonna do this.

Speaker 2 (01:03:18):
Have that. I don't get it anywhere near that.

Speaker 3 (01:03:23):
I'm not pouring in there at all.

Speaker 2 (01:03:24):
There you go, Matt Poors, Jim watches.

Speaker 3 (01:03:28):
Almost crystal clear.

Speaker 2 (01:03:29):
Jim, that's a crisp.

Speaker 3 (01:03:32):
Uh.

Speaker 2 (01:03:33):
I could never get my I'm excited here all the time,
and I can never get my neck.

Speaker 3 (01:03:39):
That Crisp's crystal.

Speaker 2 (01:03:41):
Now, of course I'm impatient. I have to drink it
within six months. And you know that that pight doesn't help.
Oh that smells good.

Speaker 3 (01:03:48):
Let's here you go. That's much better.

Speaker 2 (01:03:55):
Get a hint of blueberry. It's not overpowering, it's crisp.
What's the hell all on? That's got to be six.

Speaker 3 (01:04:02):
Or so five? Five? Very good, very close.

Speaker 2 (01:04:05):
Woodchuck's great Brandy.

Speaker 3 (01:04:09):
There not craft their macro, but they're good. So I
think I think I had I was gonna pair of
the Siders, but I think that that Peter but to
be ruined my whole well is going to do with.

Speaker 2 (01:04:21):
That thing that Well, then, I'll be honest with you,
that threw us off.

Speaker 3 (01:04:25):
That threw us both off.

Speaker 2 (01:04:26):
That every once in a while, I mean, you know,
something goofy comes up. But seeing as it's in California,
we feel that it's okay to just say, just move on,
move away from that. Oh man, I can't believe they
even shipped that all the way across the country.

Speaker 3 (01:04:43):
Yeah, that was on the years of girl that. You're right,
that's probably the worst one we've had. And there and
no alcohol. I think we gotta worry. We're speeches. We
don't even want to move on. We got we gotta
keep going.

Speaker 2 (01:04:54):
Though, I can't. I can't tell you how well the
garden has here at the ranch.

Speaker 3 (01:05:01):
It's been rainy and warm.

Speaker 2 (01:05:03):
All that hell gotsh it rained like crazy. I spent
yesterday all day long clean I cleaned two hundred and
fifty feet of gutters yesterday right and because of the
pounding rain, we had the day before where I was
embarrassed to see that everything was overflowing, but my garden
loved it flourishing probably, man, I have a pumpkin pats
this year. That it's unbelievable. It's gotta be one hundred and

(01:05:25):
fifty pumpkins.

Speaker 3 (01:05:26):
I I gotta be the girls out here.

Speaker 2 (01:05:28):
And then we have we have cucumbers, we have watermelon.
Watermelons are grown great. There's cantalopes out there and they're
just cucumbers. It's amazing how a cucumber that's three inches
long and only a half inch in diameter can be
four times that size.

Speaker 3 (01:05:49):
Yeah one day and just a day. Yeah. That cucumbers
mostly water, so that those rains probably help a lot.

Speaker 2 (01:05:53):
I've got jalipinos and sweet peppers, and there's some peppers
out there. A friend of mine gave me that. I
don't know there's no peppers on it yet, but it
scares me. And then to top it all off, the
tomatoes are just starting.

Speaker 3 (01:06:09):
I love those tomato They're so sweet.

Speaker 2 (01:06:11):
Last day, Oh gosh, they are so good. I'll make
sure you get hooked up with with that. There's once
they start, then it's like I get a bushel of it.

Speaker 3 (01:06:20):
They don't stop right until they're done. And then owls
is going, okay.

Speaker 2 (01:06:25):
Yeah, those are going great. We I did some jilapeno
boats with cream cheese, shredded cheese. I put pistachios in it,
some chive. I put a little bit of butter in
the bottom of each jalapeno boat. First yep uh, And
then of course I try I tried it different. Usually

(01:06:46):
I take and either wrap it with bacon or just
lay a slash. I cut the bacon up kind of
like I do with the clams casino and sprinkle those
on top of the jilapeno boats. And uh, and then
you cook it down. Were so good, everybody, you know,
it's funny you get together with people. Oh, I don't
eat jalapenos. Well, they're not that hot, I said, try

(01:07:09):
this one out of six.

Speaker 3 (01:07:11):
Every one I want to punch in the face. The
rest of them are usually pretty dee.

Speaker 2 (01:07:14):
They're great, especially if you take all the seeds in
the webbing out. So don't you know this one guy
that had never been here before, it doesn't like hot stuff.
I said, just try this. You're he got the one
and six. I'll kill you I'll kill.

Speaker 3 (01:07:28):
Yeah, because you don't never know which one's going to be, right,
You never know which one is going to be.

Speaker 2 (01:07:33):
But it's so fun to go to the garden and
uh and pick out, you know, whatever you want and
you serve it up. The tomatoes as a family, we
I make I cut them like three inchs of an
inch thick and then put them on a plate, and
always we always have mayonnaise. Some people mayonnaise, salt pepper,
salt pepper. And those tomatoes are so good this year.

(01:07:55):
So they're in a completely different section of the garden,
so we'll see what happens.

Speaker 3 (01:08:00):
It's nothing tastier or fresher than pulling something right out
of your old garden.

Speaker 2 (01:08:05):
I know it's great and I every year. This year
I planted the biggest garden I've ever had, and then
of course the rototiller died. Yeah, so I got to
make arrangements next year.

Speaker 3 (01:08:16):
Speaking of that, how's your hand?

Speaker 2 (01:08:18):
My hand's fine. For those of you that don't know,
I was starting the rototiller and I was in a hurry,
and I pushed it out of the equipment shed, and
I was impatient. I should have pushed it out a
little bit more. But when I reached down and pulled
the starter rope, my hand went up against the end
of the equipment shed and I broke my fifth meta

(01:08:40):
parcel parcel parcel, And immediately I knew I did something bad.
So I went out and finished Roata tiler, of course
like a like a man should, and then went to
Urgent Care, where they said we have to put a
cast on you, and I said, you don't. You're confused, yep,
I said, you don't understand. We're not doing a cat
So what's the alternative? So I have to work, I

(01:09:02):
have to write, I have to type, I have to drink. Yeah, yeah,
I mean I'm right handed, you're you're you're right handed
also I am also, uh. But anyway, they gave me
some brace thing and I have to go back and
pay them fifty bucks again. So it's all good.

Speaker 3 (01:09:20):
The brace that you that you really wore.

Speaker 2 (01:09:22):
Well, I didn't wear it as much as I should.
But when I went back for the lacks last X ray,
he said, oh, it's healing nice that big part around there,
and that said, you know, that's that's all, uh, you
know whatever, So I'm all right. It still hurts a
little bit now and then, But depending on I know
when I overdo it.

Speaker 3 (01:09:43):
But you know, well, well, when grillas comes and you
have enough for these delicious craft beers, you know, yeah,
no idea, that's right, that's right.

Speaker 2 (01:09:50):
I'm here for you, Jim, Except for that one sip
I had of that peanut butter dark that made my head. Anyway,
I've been cooking all kinds of cool stuff all summer long.
The clams casino, like we talked about that, I've done. Gosh,
what did I do in the pellet grill? We did?

(01:10:14):
I don't know. I forget what it was.

Speaker 3 (01:10:16):
Never mind, you know what I want to try doing. Well,
it's not that expensive. Do you like meatloaf? I love
meat loaf, A smoke meatloaf. Yeah, that'd be good. Yeah,
that'd be really good. I ever tell you the meatloaf story.

Speaker 2 (01:10:29):
No, Now, you do know that I do all the
cooking in my house that I don't Yeah, my wife
has not cooked a meal and we've been married almost
forty years, right, and she hasn't cooked a meal in
thirty nine of that right back in nineteen whatever it was,

(01:10:51):
she made a meatloaf, all right, and it was wonderful, Okay,
I was eating away on it and I just happened
to mention. I said this is I probably didn't say
it this way, but my thinking was, this is really wonderful.
This would be great if it had corn in it.

(01:11:12):
So I mentioned that, I said this would be great
if it had corn in it, and she goes, that's
it done. She hasn't cooked me. Now, perhaps that's a
little bit of overreacting, but to her credit, she has
allowed me to have primary ebb and brisket and all
this other stuff because I do the cooking and I

(01:11:35):
know the half a dozen things she likes. See, the
thing is, some people live for food and some people
eat to live. Now she eats to live. I live
for food and whatever, so it's all good. I know
the five things she likes, and I make them. I
try to ask, and she gets annoyed with me when

(01:11:56):
I even ask, what do you want for supper? I
don't know. It doesn't matter to me.

Speaker 3 (01:12:00):
Okay, well it matters to meet Jim. Yeah, I bet.

Speaker 2 (01:12:04):
So you're gonna take home some of these biscuits with
you if I definitely am, I gotta save a couple
for uh for me? Yeah? For you? A couple for
my son in law. I'm sure he'd like taste one
of those.

Speaker 3 (01:12:17):
Say hi after I take off, I.

Speaker 2 (01:12:18):
Would, I absolutely will do that. We'll do How are
we doing on time? We about done?

Speaker 3 (01:12:23):
It's about that time.

Speaker 2 (01:12:25):
Well grill this Podcast ladies, gentlema, thank you UH for listening.
We appreciate that. Jim Samon here along with Matthew T.
Wilson and the T stands for absolutely half to listen
to every UH edition of Grillers Podcast on iHeart, Spreaker, Spotify, Apple,
wherever you get your podcasts. We'll be back next week
with another edition, maybe in the studio. We do have

(01:12:46):
a couple of on the roads in the in the work,
so we'll do that. But if you need us, you
know where we are Grillers podcast dot com.

Speaker 3 (01:12:54):
What's the email at that info at grill This podcast
dot com. Jim, there's a peanut butter beer. What's he
wanted to finish?

Speaker 2 (01:13:00):
Thank you, buddy, I appreciate your demands. Let's get to
the funnel. Click enough