BBQ Beef Sandwiches

 Festival season has arrived! Jim and Matt decide to do a podcast before they head off to the Real Beer Expo on Saturday June 8th.  In this episode Jim serves up some delicious BBQ beef sandwiches.  Topics include cooking a whole hog, top 10 Taco Tuesday joints in the Rochester area, and, as always, some delicious local craft beers.  Also, the guys list off some of the Craft beer festivals coming to town this summer. You don't want to miss this one! 

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Episode Transcript

(00:03):
It's time to take your grilling skillsto the next level. We will take
you from grill disaster to grill master. So grab your tongs, your aprons,
and your pint glasses. Get readyto grill this with Matt Wilson and
Jim Salmon. Hey, everybody,welcome to grill List. Jim Salmon hare
along with Matthew T. Wilson andthe tea today stands for Oysters Rockefeller.

(00:28):
How are you about it now?You're fresh off of the food capital of
the United States of America. YeahI am. Then it was my first,
very first time in Las Vegas,Las Vegas, Nevada. Yeah,
okay, yeah, it was sentsoryoverloaded. Uh huh, you've been there
before a bunch of times. Yeah, yeah, it's so. My brother

(00:50):
lives right on the strip, okay, really right on the strip, alright,
so we just walked to MGM Grantand all the Yeah, that's great.
It was just insane. But ifyou like watching people, yeah,
absolutely, Las Vegas is the capitalof people watching the world because there's one
of everything. Yeah, I mean, and stuff you never even thought of

(01:11):
that you never thought of, Yes, Welch and I went out there for
when Nikolenda walked across the Grand Canyonsfought to Vegas first, and he had
never been there, right, AndI probably told this story one hundred times,
But anyway, we flew in thereto Vegas. We were staying overnight,
and then we were driving out tothe Grand Canyon the next day.
And so he's next thing, youknow, we're walking the sidewalks and it's

(01:34):
four o'clock in the morning, andhe goes, can we stay another night?
No, we have to got stuffto do, right, And it
was like it was like he cameup upon these you know, everybody out
there trying to sell you stuff rightevery stop. Yeah, and these three
ladies, gorgeous women, there's alot of those. Two were all dressed

(01:57):
in cop uniforms with the you know, the gop past the time and everything
through. Well saw that and saidI'm on that. Well they you know,
they grab you in and put handcuffson you and stuff and take you
take pictures and then you buy thepictures. Welch was all over that.
I'm sure he was. That wasone half of the way towards whatever happens

(02:19):
in Vegas stays there. That thatstatement is. I found out that's a
very true state. It is.My goodness, there's there's And you were
right. I flew in on uhWednesday night, Wednesday like evening ish,
and I got there like midnight,you know, right before like Thursday started.
Yeah, and my brothers like,oh, we'll squeaut for a couple
of beers. Well, and youknow, we'll kind of take it easy

(02:40):
because you just got here four o'clockin the morning. Later. It's so
easy to do, so easy.It's great. Well, good for you.
I'm now, how is the food? Did you enjoy? The food?
Isn't it? I tell you whatyou probably already know this. If
you're gonna be eating at like theMGM Grant and the Excalibur and all the
other places. Not cheap, Jim, the food's not cheap. Not cheap.

(03:01):
Yeah. Yeah, I can't takeit with you, man, You
can't. You can't. I explurged. I had some one of the best
sticks ever had. I forgot wherewe were, and we visited some of
those celebrity chef restaurants and I actuallystopped telling that Shaquille o'neils fast food restaurant
really Shack's Big Chicken. Okay,it was pretty good. Yeah, it's
pretty good. That's great. Youdidn't see him, right, Shaq was

(03:22):
not I saw videos of Jack.Shaq was not there. Now did you
get to the Pond Star shop orno? No, we didn't get a
chance to. In fact, thelast few days, I don't remember what
happened for you. Well, youknow, there's always of course, you
know, I can take three orfour days of Vegas and you need to
stop. Then I need to goto the dam and explore, get out

(03:44):
the Death Valley or whatever. Yeah, I'm with you, Yeah, I
was. I think that was thereseven days. I know, next time
I go, I'm probably gon condenseit to like four, three or four
days. Yes, great, goodfor you. I'm glad you had a
good time. And it's always funto get away everyone every once in a
while. Yea. So we havea a big girl is here. We're
going to cover a lot of festivalscoming up. So we're going to cover
that here. Season has started,Jim and big time, absolutely, and

(04:10):
I'm also going to go from Ato Z on pig Gross time. It's
pig gross season certainly is how todo it? Where to get your pig?
The whole deal? Is there apick here, there is not okay,
all right, I was just doublethere is a cow here, alright,
you know, so don't be picky, all right, all right,
and then you've got some interesting stuff. Taco Tuesday I do. So I

(04:32):
went to I was just reminiscing therewas a place called the Nex years ago
that was one of my favorite TacoTuesday's places and they're closed. And another
one of my favorite ones, John'stext Mex. They're not closed yet,
but they will be closing. SoI was just I was just kind of
curious, So now where do Igo for Taco Tuesday? And then I
found a list the top ten TacoTuesday places in the Rochester area. All

(04:55):
right, so we'll cover that.That's really great. Are you a taco
guy? I love me too.I love me too, absolutely, And
I can take it different every singletime because I like to experiment and it's
just wonderful. Yeah. So,now, uh, you know, because
we analyze beer here, we do, and and you know it's like late
in the day and it's hot stillI'm thirsty. I'm thirsty too. What

(05:19):
do you got, Well, letme start, let's start off. I
got something to start there with youall right, Matt goes to to dig
deep in the well here, andwhile we're at it, we'll just remind
you that this podcast. Of course, you're most likely listening to it on
the iHeart app, but you canget it on speaker and Spotify, Apple,
wherever you get your podcasts. Grillsspodcastdot com is our is our website.

(05:40):
Info at grillsspodcast dot com is ouremail address, so you can check
us out there. And there youcan buy salmon ranch, cherry bourbon,
barbecue sauce, sauce of the planet, in my opinion, on the planet.
You're about to have some, allright, and the salmon ranch trailed
us rubs the plant coming up.Yeah, but I got a message from
the bosses. They tell to say, I heart more in this in this

(06:00):
podcast. I heart more. Yeah, I heart iHeart So we do we
bostly do beer on the show.Right, I figured we do a cider
again today. Okay, So Ifigure it's a it's a warm day today
right in the eighties here cider season. Yeah, it certainly is. And
you you've made your own cider.I have many times, many times.

(06:20):
I have not hit the holy grailyet. Yeah, but you made a
pretty good. Lets just say youmade it. You made a pretty good
one last time. So this isfrom Blue Barn Sigary who we know?
Uh? And this is a whitepeach mingo jam Yes, got me on
that one. That sounds wonderful.The rich, sweet taste of white peaches,

(06:41):
balanced with the mild tartners from juicymangos and homegrown apples gives your mouth
an exciting ride from Western New Yorkall the way to the tropics. There
you go. All right, well, let's check. Did I give you
the idea? Not sick something?Right? Six six evenings? All right?
Here we go. Cool? Yeah, that sound that's robust. That
sound there is grill. This thatis grill. We should trademark that sound.

(07:06):
Yeah. Now you notice I haveto reach over and get the glass
with my left. I was goingto say, you know, so I've
known you for a while, right, and usually when we sail, we
shake right hands. Yeah, maybea little band Yeah right? Yeah,
today didn't that didn't happen? What? Why not? Well? It's been

(07:29):
what two weeks now, I think, or ten days? Maybe I got
the portable rotatiller out of the equipmentshed. Okay, and there is season
for all that stuff. Yeah,working on my garden. I have the
main tractor set up with a rototiller, and I can go between the rows.
But there's a few places I needa smaller version to get into.
Absolutely, And so I was ina hurry like usual, and I pushed
the thing out about three feet.I reached down, I pulled a cord

(07:53):
and my hand came back up atone hundred miles an hour. No,
it went right in to the endof the equipment shed door. And I
knew immediately, you felt that,I know immediately. So then I went
and did my road to telling.Of course, of course a mistake still,
And of course the doctors when theyyou know, later on that day

(08:16):
when they took the X rays,said what what you do? This is
all vibrated apart. So anyway I'mleft handed. I see that it's well,
you can still operate drinking and eating. Yeah, that I got down.
All right, All right, man, here we go. Let's try
this out. It's pretty good.Yeah, that's really good. Yea,

(08:39):
it has it when you smell it, it has I think most siders are
like that. You smell cider,you do you smell it? Just apple
side And then it can be acompletely different tas especially, Yeah, this
is very good. You taste thepeach of it. I do taste the
peach. The peach takes it overkind of. You hit the bingo on
there. No, I don't reallyknow. Yeah, maybe a little,

(09:01):
maybe a hair, but the peachthere and the apple of course. A.
Yeah, this is really good.How much was this? You know?
Uh? It's husually fifteen bucks,but I got it on sale for
thirteen ninety nine. That's a that'smy man, right there, Matt Wilson
shopping for the deal. That's right, because this is a good summer drink.
It definitely is a good summer drink. Nice and cold too. Yeah,

(09:24):
I should stock up the have tostock up the outdoor cooler with you
know, once the outer cooler isstocked, you won't be able to get
rid of me. Yeah, youunderstand fully. Yeah, there's nobody i'd
rather have. Hey, we bucksup? Maybe welch, No, I
would rather have you. We won'tdrink it, No, he won't drink
it, but he'll eat all thefood we have. He will do that

(09:45):
absolutely. Therein lies the problem.So the strawberries are cranking at the ranch
here, Uh, so I've I'vemade a strawberry blueberry pie white clean.
I made a strawberry ruberb pie.Love. I didn't like as much.
I don't know what I Usually myphilosophy is I don't want it over sweet.

(10:07):
Yeah, and but this time Imust have forgot a little bit about
rhubarb. Yeah. And I putin a normal amount of sugar and I
probably should have put an extra halfa cup in there. Yeah. Little
it tastes okay, Yeah, it'snot my best strawberries or cranking. Everybody's
over here picking them and stuff.And you got to bring your girls,

(10:28):
ye, strawberries yeah, right there, right on the ground. Yeah,
this is good. It's good.I like this. It's delicious. Yeah.
You know what would go good withthis? What's that? Tacos?
Oh? Yeah, so it's funny. I was. I love tacos,
and I think we just discussed that. I love you love tacos too.

(10:48):
And I used to be a bigtaco Tuesday person. Every Tuesday, I'll
try to find a deal. Iremember back in the day. The next
did one. It was two dollartacos, two tacatas. Oh that's yeah,
for ten bucks. That's what I'msaying it's perfect. And also it
was my friend that worked there.So sometimes instead of getting two tacos,
I get four by weird magic.Yea, so I I have a couple

(11:13):
of takats, a couple of tacosbe on my way. It's a great
So there's a bunch of places inRochester that do it, and I have
a list of the top ten.And like I said, my friend John
from John's text, mex he'll beclosing his location soon, so it's on
the list, but it's I thinkhe closes on the eighth of June,
so it's pretty he'll be closing itpretty soon. Yeah, So here we

(11:35):
go. This is the top tenTaco Tuesday places in the Rochester area.
I know we have listeners around thecountry and around the planet actually, so
this may not appeal to you,but for the well, get on a
plane, all right, exactly,there you go. So number ten is
the Silver Iguana on North Winton Village. Okay, I know where that is.

(11:58):
Yeah, I never saw that orokay, right, so I guess
they do that. They do twodollar tacos there too as well. Okay,
So that's that's a that's Number nineis the Mesquite Grill on South Clifton
Avenue. Know where that is?One dollar tacos, really one dollar tacos.

(12:18):
I'm waiting for the lobster tail,all right. Number there you go.
Number eight is this place I've wantedto go to for a while and
I've never gone. Bitter Honey.Okay, I don't know where that is.
So that's, uh, South MarketView Heights. So they don't know
where that is, Okay. Ithink it's in the I think it's in
the Southwood area. Okay, allright, So I know they do.

(12:41):
They're they're known for their cocktails andMexican wine and also their tacos and all
three. They have a three pointfive star rating, so they're they're actually
pretty up there. I think youknow this place. Number seven Selena's Mexican
Restaurant. I do, Yep.I've been there before too, Yep,
three point one rating. Uh,they are in the neighborhood of the Arts.

(13:03):
Uh, this place, I've neverheard of it before. Number six
Uacamole's Tacos and Margarita's. I meanit souns like everything you like. Yeah,
it's a dream. Where's that one? So this is Penfield in Penfield
Tacos. They're known for their tacklesand their cocktail bars. Okay, all

(13:24):
right. Number five is my buddyJohn from John's tex mex Uh. They
do Tackle Twoday great again. Theydo two dollar tackles and stuff. They're
in the South Wedge area, right. Number four, I've been here before.
Nino's Gourbet Mexkin street food. Okay, I don't I've not heard of

(13:45):
that. But where where is he? That's Park Avenue? Okay, yeah,
so little, a little pricey,yeah, but it's really good.
It's worth every pint that you payfor it. I got a parking ticket
on Park Avenue. Parvenue is hardand park. It's a really weird area.
Have a and of course the cos. I'll never mind. Matt continues.

(14:05):
By the way, Nino has gota four point four rating. Okay,
cool. Number three Old Pueblo Grill. I've never been there before.
They're in the neighborhood of the Arts. Uh. They said that they have
a variety of different tackles rotating forTaco Tuesdays. Okay, so there's a
different kind of taco. I likethat. That's fun. You know,
sometimes you run into something you don'tlike but but changing it up win right

(14:30):
exactly. And then there's that onethat you have and you go, oh
my god, I want this everynight. Yep, and then it's you
got to deal with that. Youever have a triso taco? I don't
know, probably not, that's whatyou got it. That's one of my
favorites, the triso sausage taco.It's insane. Now that would yeah,
I'd be all over that. Numbertwo another one. I've never been to

(14:52):
La Casa restaurant again in the SouthWedge area. They also offer two dollars
tacos. Okay, all right,that's fun. And then number one taco
Tuesday Rochester area place is Tacodera onBrooks Avenue. Okay, I've never heard

(15:13):
of them. There's not a lotthat said. It just says Rochester will
never be the same. The wholemenu is good. All right, Well,
maybe we ought to go on aroad. We should go there,
ye Brooks Avenue one for six twofour, that's like the Gates area.
Yeah, okay, yeah, okay, you know, I know, I
think I know right where that is. I think that's right at the at

(15:37):
the three ninety area. Really closeto that, Okay, yeah, I
think there's plazas there, and Ithink you're right. Now that you're saying
that, I think you're right.So that's the number one. This is,
by the way, according to Yelp. This is from Yelp reviews.
Now. I went to last December, went to Mexico for ten days,
Yes, and I had my favoritego to Fahida is shrimp faheata. I

(16:03):
love shrimp feed And I came backlooking for faheta pants because I saw these
ones they had in Mexico that arehomemade and a guy just welded a little
ring on one. They were great. And do you think you can find
anything less than fifty horse Now that'scrazy. Yeah, but I love fajetas.
I love Mexican food, tacos andall that stuff I love. So

(16:26):
you're and you're right. Everyone thinkswhen you think tacos, you think like
your standard beef taco usually right,But yeah, I like going outside the
box. I love fish tacos,shrimp tacos. I've had catfish tacos,
and like I said, one ofmy favorites is that charizo tacos. Okay,
it's just it's something about that chrezosausage that it's got a little bit
of a spice to it. It'sreally really good. So let's do an

(16:49):
update on the with the folks onfestivals. Festival season. We're in the
thick of it now, Jim,you want to work from most recent forward
or faraway backward. Let's do faraway backwards because that's because we're weird.
Like, yeah, we are weird, so far away backwards would be if

(17:10):
there is such terminology. I barelygot out of English. August sixteenth,
two and twenty four is the FlowerCity Brewers Fast, one of our favorites,
absolutely put on by the folks atRobock Brewing l A celebration of craft

(17:30):
beer and community coming to Rochester,New York. This annual event brings beer
enthusiast, local brewers, and foodvendors together for a day of tastings,
live music, and fun activity.It is so much fun. It's a
blast. It's at the Public Marketin downtown Rochester and tickets are You can
go to their website to buy ticketsFlower Citybrewers Fast dot com. That's originally

(17:56):
I think we have a I thinkI give you a pricing list actually for
those tickets. I believe the vyeput you go. I came with prep
today, which there show prep nevercome with prep. All right, so
let me boil this down. Youknow how when I'm on the radio,
I never do any research and readit until I'm actually live on the radio.
I think it's so the sheet,I think actually it's a short sheet

(18:18):
with just the pricing stuff. Shortsheet. That's that's what. There you
go, that's a yeah, thereit is there it is Matt Wilson,
Ladies and gentlemen. Uh vi peighty five bucks. Now what you get
for VIP at this is one hourearly access to enjoy no lines, best
parking, a commemorative VIP glass andswag. I don't know what that is,

(18:41):
but it's fun. Access to VIParea with exclusive beers and and and
light bikes which we've been to andit's really cool, so much fun.
Yeah, and a five dollars foodvoucher to be used towards any food vendor
at the festival. Now they havethe truck rodeo going on. They have
the water marine is there, Yeah, they have ampanadas. Do the whole

(19:02):
deal. General admission fifty five bucksand uh you can get tickets by going
to I've read that once, right, yep. I think it's Flower City
something dot com. Look, youknow, see we have a lot of
papers. I'm so disorganized already,I can't even believe it. Anyway,
it's flower fl Oh you are FlowerCitybrewersfest dot com and you get tickets that

(19:25):
starts at six o'clock. Goes tonine Public Market to eighty North Union Street
in Rochester, New York. Soyeah, I'm looking forward to it.
We always have a blast. Theyalways have Like they had a security board
for us one time, remember that. Yeah, and then they had some
other thing that they have a lotof great snacks that comes with the VIP
package and there's a little private areathat you get to hang out and tricks

(19:48):
or specialized beers don relax for abit or whatever. Uh and uh and
there's some good food there and overfifty uh craft brewers. Yeah, and
that's what it's all about. Soye, it's it's a it's a wonderful
festival. We go every year.I believe we're going this again this year,
Yeah, I believe we are.And then there is the New York
State Craft Brewers Festival, which returnsto Buffalo Canal Side. This out of

(20:12):
all the ones we go to,well, this is probably the second.
This ties with that that wonderful hotelwe go to. Yeah and Albany,
yeah yeah, well it actually tieswith the with the theater we go to.
They're all good, They're all actuallyvery good. I enjoy all of
them. But the New York StateCraft Burrs Association Festival returns to Buffalo Canal

(20:33):
Side on June twenty second, twentytwenty four, and you can get tickets
there by going to Thank New YorkDrink New York dot Com yep, and
get some tickets up. And nowthat that what I love because of the
viewing, right, because that's that'sit's at the canal side. You get
to see some of those ships andman, it's it's it's a good time.

(20:56):
And I'm looking forward uh to hangingout with our front Paulo and the
crew, with the thick New York, New York guys you know. Now.
Tickets general admission to the New YorkState Craft Brewers Festival in Buffalo is
General admission is forty five dollars inadvance, fifty five at the gate if
available. Now usually these things aresold. They sell it quick. Yeah.

(21:18):
Yeah. Then there's a thing calledGeneral Admission Plus, which is akin
to VIP that is sixty five inadvance and seventy five at the gate if
available, right, and it givesyou early entrance two to six yep.
I think they give you some glasses, juvenir tasting glass, samples of fifty
plus New York State breweries, anda five dollars merchandise voucher. Awesome.

(21:42):
And then you know there is adesignated driver ticket for fifteen bucks if you
want to do that. I forgotto mention for flowers today. There's also
a dozen eight driver I think it'sten dollars. Yeah, that's perfect.
That's a good So you're getting thatone right. Yeah. You know what
we want to do is get well, said drive us. That'd be great,
Yeah, it would be well,he'd hate us to it, he

(22:03):
would, I mean he'd be he'dbe pissed at us, he'd be all
miserable on whatever. I don't know. But anyway that you can go to
thank New York, drink New Yorkand uh and get all hooked up with
that. And then the one that'scoming up very shortly. Yeah, what's
the date Saturday, June eighth,I believe June eighth. Okay, the
twelfth annual Rochester Real Beer Expo willbe bigger and better than ever. The

(22:29):
event is held on June eighth fromsix pm to ten pm. Uh,
and the VIP starts at five,so you know, if you want a
VIP, yourself free shuttle will berunning from the parking lot at Poster and
Jacko at six fifteen South Avenue toInnovative Field. Yeah. This this used
to be in SOUTHWGTE. Yeah,so they still they still try to keep
that South Wedge five field to it. So they bust in folks from Southwdge

(22:55):
to the Innovative Field. Yeah,that's great. All of the proceeds from
this event or rolled back into theneighborhood revitalization projects. Uh, what's just
great. That's wonderful. Our friendWill Cleveland is uh, he's the organizer
guy. Don't care. So Idon't know how much the tickets are or
where you get him, but I'msure you're going to be able to tell

(23:17):
me. Yep, if you goto Rochester reelbeer dot com, you get
tickets. Okay, ah, gosh, I don't remember the pricing but I
wish I did. I should havewrote that down I thought I put in
there. Maybe I didn't, butuh, yep, there's a there's a
VIP and there's a standard one.I forgive you though, because you did
three layers of show press. Iappreciate four. It would be too much.
And here you're ready for this.They have live pro wrestling happening during

(23:40):
the event this year, really reallypro wrestling, pro wrestling. No that
I can't wait to see. That'sgoing to be fantastic. I've always wondered,
well, I know this is allchoreographed, yeah, but I was
always really wondering if one guy getsreal pistol another guy and slams his neck
in there and that's it, right, that actually has happened here in real

(24:03):
life. I can't wait to seethat. That's just pro wrestling going on
there with it too. There yougo. Thirst is upon me, all
right, before I get into mynext my next deal. But and then
we have I'm hungry too. Youdidn't ask me anything about that, so
before okay, so I'm going topour you another beer. But before we

(24:25):
do that, all right, Iwalked in here, and of course,
right before I could even say helloto you. There was a delicious smell
that hit my nose, so Iwas wondering what you got going on today.
Well, we have some barbecue,all right, but it's not pork.
It's beef, okay, and beefis somewhat tougher to get to that

(24:47):
tender aide it is. This hasbeen cooking since May, and it's still
not loaded with barbecue sauce and awhole bunch of other things. And and
it's loaded with jalapeno juice and slices, and there will be there's a cheese
component and then there's a horse radishon top of that sounds like fresh uh

(25:12):
these fresh Kaiser rolls that are justright out of the oven. So come
on, okay, okay, nowyou got me hungry. So now we'll
get another beverage from me one second. And while you're doing that, I'll
just satisfy the bosses again. Iheart, I heard, I heart I
I I heart hard heart, Iheart and Spotify, Speaker and Apple pretty

(25:33):
much wherever you get your podcasts.This is the brills. But mostly yeah,
mostly, oh for crying out loud, Well, the bosses are happening.
Thank you. I heart so youkill me. So my friend Pam

(25:57):
Tech, who I work with inthat the college I work at, she's
a big fan of brindle House,prowing out in the Spence Support all right,
and every once in a while shehands me off something delicious from that
brewery. Once again she hooked meup, so she got Actually, if
you think I wish, I'll takea picture of this later. This is
not the average size can No,it's not. It's a I don't know,

(26:17):
it's a twenty four ounce or whata thirty two? Thirty two?
So yeah, this is where they'regrowlers. So this is a strawberry Mingo
milkshake IPA, ah, okay,so maybe I should roll that mist in
case. Yeah, uh it issix point six ABV. And again this
is from brindle House in Spencerport,New York. Now I've not really gone

(26:41):
there before, but this is likewhatever our second or third beer that she's
given us from me there. Thisis This place has been going for I
want to say, maybe two orthree years. It's been around for a
little bit because it took I watchedbecause my pool guy used to be right
next door to it, Okay,and so I'd go there and I watched
kind of watched the progress of it. Took a while to put those together,
right, you know you got aorder of the stuff and and the

(27:03):
big vats. Yeah, sure,you know all that stuff. But this
I think this is the first timeI've had anything from them. All right,
this will be a test, uh, a test of fortitude. All
right, So this is a bigboy. If you're brave, you can
drink all of it. Jim,what's the abb against six point six?
Okay, so yeah, yeah,it's not terrible. Let's drink all of
this. Thanks man, I appreciateit. Here we go. Wow,

(27:29):
that's thick. Yeah, that's avacuum there, all right, Matt pores
and see what it looks. Yeah, that's a kind of looks like a
Pilsner type color. Yeah, it'sbeery and it has a head. It
does. So I was I heardmilkshit. I thought maybe a little thicker.
But mm hmm. I smell theI p A in it, you
definitely do. I smell the otherstuff a little bit too. Yeah.

(27:52):
I'm gonna have to get you torecap this other stuff as soon as we
taste it. Well, we're gonnafigure this out. Okay, So before
you even jump in. This isdefinitely an I p A. Definitely an
I p A. However, yes, there you go. I taste that
milkshake you do right off the back. Yeah, now that's god. That's

(28:15):
a weird combination. That's I likeit because it takes a little bit of
the happiness away from it. Yeahit does. And you know, I
don't like the bitter bite of ofI P A. But this is not
that. No, that's a littlesmooth. Yeah. I like this.
Not bad. Well done, Pamgets it done. Yeah done, Yeah,
thank you, Pam. Another goodone. Mm hmm. That's delicious.

(28:41):
This, this type of a beerjust goes to show you in the
craft beer world that you can almostmix anything if you're if you're if you're
smart about it, you can almostmix anything and come out with something that's
a wine, you know, Andthat's what craft brewing is all about.
We've had stuff from have an Arrowall the way through so sour you pucket

(29:04):
your whole mouth right, and wehad pickle beers, and we've had all
types of stuff. Yeah. Ilike this. This is a good beer,
is not bad at all. Andyou're an I p A guy.
I love IPA. And again thatthat milkshake. And there's a hint of
strawberry that I do get from there, kind of tones down that bite from
the I p A. It doessay strawberries on there, I believe,

(29:26):
so strawberry mingo milkshake right in theback. You can kind of get that
shrubberry a little bit. I likeit. I like it that. I
like that enough to to buy oneof those. Look at that. One
of those is going to be twelvebucks probably, I'm sure they can't like
that absolutely. Yeah. Yeah,that's a good beer. And and when

(29:48):
you buy a growler like that,you probably must keep it cold. You
have to. Yeah, And itgoes you can get it'll spoil fit,
it'll spol faster than the regular canbeers because there's not a lot of preservatives
at all. That's right, that'sright from the keg right there, right.
Yeah, So yeah, you win, Yeah, we all win.
We're drinking it. You're the best. So this time of year you can

(30:14):
get outside, Yeah it's not cold. You're coming into what I call pig
gross season. It certainly is thatwe used to raise pigs here at the
ranch, and and we ate everyone of them. And there was no,
because I knew exactly what I putinto them. Yeah, I knew
exactly what they ate every day,and we would take I'd sell some,

(30:38):
but most most you know, weprobably had I don't know, ten pig
ross here at the ranch and aroundthe various properties around the around the town
here. And what I was routinelyfaced with is feeding fifty sixty people most
likely ye or me or you.Right now they say one market hog,

(31:02):
a two hundred and fifty pound markethog dressed out for a pig ros can
feed one hundred people. That's probablynow that you know. Depends on appetites
and how it's cooked and all that. Yeah, how many surveys people get
right, so on and so forth. What I used to do is take
take it between a suckling pig,which is, you know, thirty pounds,

(31:22):
and I take a pig that wasmight have been one hundred and fifty
pounds, and then after it's slaughteredand dressed and so forth, it would
be in the seventy five to ninetypound range. Some of them are one
hundred pounds. A lot of meat. It's a lot of meat, a
lot of meat. But what Iwould do is, and people say well,

(31:42):
where do you get them? AndI said, well, I used
to raise my own whatever. Butthen you you can't just go into Wegmans
and say they'll do that, right, and or all these or tops or
whatever. They look at you likeyou have four heads. Right, they're
not real butchers. No, theirbutchers were not real. You have to
go out into the country there andfind a farmer that has these and he's

(32:06):
got the butcher guy that he knowsand whatever. And you have to do
some research. So it's not likeyou know, on Thursday you say,
I think I'll roast a pig thatway. So you have to do some
advanced planning. And of course youkind of want to know where it's coming
from and what they feed it andall that, and and most of these
people that raise pigs are very passionateabout what they do. And and uh,

(32:30):
you can get yourself a good pigand have at it. Now,
I made there's lots of different waysto cook a pig. There's one way
I've never tried, and that's inthe ground in a pig, which I've
seen many I've been there and seenit, but I've never had the gumption

(32:50):
to do it because I'd be afraidI put the fire out, and then
I'm stuck with I. I've alwayssaid this, and you have my word,
my friend, any day you decideto do it, I will be
here with you, all right.I'll take you up on that. I
promise you that. Uh. Theywell they've been on me to do.
Uh uh. You know, werepresent a whole bunch of companies. You

(33:10):
do, and you know nothing wouldbe more fun than that. But anyway,
so what you do is you yousecure your pig, You figure out
what you're going to do there,and then you need a method to cook
it. Right now, if moneyis no object for you, there's all
kinds of whole house cookers out there, palette, charcoal, you know,

(33:30):
whatever. I mean, you can, you can, you can do that.
But I'm just a poor old dirtright and uh And what I what
I did was I made myself outof chain link fence posts. I made
myself a whole hog pig cooker.That's fantastic. And I took two chain

(33:55):
link fence posts and I ran somethreaded rod through them and then bent about
five inches out. I bent itstraight up, so I have this l
shaped thing. And I did onedown low and one up high, so
you can take the whole pig andmove it around during the cook. And
then I took a piece of twoinch contu it, you know, real

(34:20):
plumbing pipe, and cut the endto put a point on it, and
that you put through the pig.And I put some holes in the end
because you're wiring the front of yourpig around. The worst thing it can
happen to you when you're turning aspit on a pig is to have the
pigs stay in one place and notactually turned around. Right. So what
I did was I drilled a holethrough there and put a threaded rod right

(34:43):
through the rib cage, and Iwrapped the whole thing with chicken wire.
That way, none of the goodstuff is going to fall into the fire
and disappear. All the juices too. While you rotating. Just continue to
marinate that pig. While you dothat, about an hour into the cook,
uh, it will start to renderlike that. And so what I
did is I always took I alwaysused apple wood, and I did it

(35:07):
with wood, and I had tonsof it stacked up here because this is
like a you know, it's likea seven eight hour cook and Uh.
So I would take these big foilpants that you can buy anywhere, and
I work it into the coals,pull coals apart so that when it started
to render, it would drip intothis pan, and then all of my

(35:30):
volunteers cookers were reaching over the bread. That sounds amazing. It doesn't get
any better. I'm starting, andit's it's just one of those things where
it's a trial and error. Itscares you to death. The worst thing
you can do is under cook it. But you can't do that if you
pay attention, if you're watching it. And modern technology gives me the meter

(35:54):
that that you got the meter deck, which I'm looking for an internal temperature
of my pig roast to be betweenone sixty and one seventy. That sounds
about right. So that's your sweetspot. So let me ask you a
question. This is all fantastic permission. So if you're doing the whole pig
and you got these meters that youhave, how many of those probes would

(36:16):
you put in the pig? Doyou? Well? I have five probes,
five meters, I have what's calleda meter block that has four in
it, and then I have anothermeter plus So so conceivably, I could
put it all five places. Iprobably wouldn't do that's a lot. I'd
probably put two in there, oneand a ham because that's the that's the

(36:37):
longest part part of and you know, and then it's just it's the finest
meat you've ever had in your life. It is absolutely awesome. Now,
before I put my pig on thepole, I would rub it all down.
I was going to ask you,so, how do you I just
took vegetable oil, rubbed it alldown, and then salt and peppered it.

(37:00):
Now, now fast forward a fewyears since i'd done a few trailed
Us Rob Samon Rance trailed Us Roband I you know, we're fifteen bottles
of year. You're making this cracklingskime. Good. It is so good?

(37:21):
Now done you need? Now?The way I did this was because
I where I learned was from aguy out in Colorado. I spent some
time on there and we did.In fact, there's a news article right
there, that newspaper article on theon the board and it's it's uh,
there's a picture of me and himthere. And we cooked ten two hundred

(37:44):
and fifty pounds market hogs for ahospice pigrol of a thousand people, and
we actually had a little bit leftover, but it was it was just
a wonderful experience. But we tookit from butchering all the way through,
which I could tell you some storiesabout that that might you know, you
might turn yeh. But but whatI learned there is and we had motorized

(38:10):
versions because there were you know,there were there were ten of them.
And I thought, well, youknow what, I want to crank it
for hours and hours. Well that'swhat I built. I built a crank
by hand, so you're just therecranking by it, yep. And so
we would I would do it inquarters, you know, you'd move it
maybe twenty degrees each each ten minutes, sure, and and all the way

(38:32):
around. And then the kids wouldshow up and they would crank it.
They would love doing it right,And the bottom line is that that it
got cooked and and it was justabsolutely wonderful. Now people ask me all
the time, you know, howmuch how much pig or how long do

(38:52):
you have to cook it per pound? And you know it's about I don't
know, it's about a half anhour. Every five pounds is about a
half an hour. What's that?So you know that? And and the
thing is I didn't have meters backthen, but it did have probe thermost

(39:15):
thermostats thermometers, so I would putthat in there and you know, check
and it was just it was awonderful experience. And I'll tell you one
thing though, when you're cooking,you you stay at it. You don't
have a plan for when you eatis done. It's done when it's done,

(39:36):
which it's supposed to do. Sodon't you know, if you have
friends that are looking at their watch, get rid of them before the pig
gross because they're just going to botheryou when it's done. You you've got
the holy grail of eating. Now, one thing I would definitely do as
a piece of advice is you needto trusty people to cut that pig up,
absolutely one on neither end. Andwhat you want is to buy a

(40:00):
roll of that paper with the shinystuff on one side. It's food grade
paper, and you put that overa six or even an eight foot folding
table. Because you're out there inthe middle of nowhere, you got all
these people sitting around. It's aboutready to go over there, and the
other tent is all the condiments andthe sauces and all that other stuff and

(40:23):
the pies and salt potatoes and clamsor whatever else you're having. I want
to do this today. Yeah.So you take that that that pig when
it's done, and you lift thatpole up, and you know, you
take it over the table. Youlay it down on the table. You
take the the chicken wire off ofit and unscrew the threaded rod, take

(40:45):
that out whatever, take the poleout, and then you're ready to cut
it up. And you need sharpknife, real sharp knives. I don't
you know. I would almost gothis far as I would say, go
buy two brand new lay knights thathaven't even cut sharp as can be.
Pretty much. You need warm glovesthat you can you know you're not going

(41:08):
to contaminate the food, but butit's you won't burn your hands off.
And you need plenty of those halffoil pants because you're taking this kind of
meat over here and this kind ofmeat over there, and you want to
be able to and I always takethe end with the head because I want
to cheek meat. See I'll tellyou what that is. That is the

(41:31):
holy for you. And then youtake a little bit of everything, mix
it all together, and then youhave what you call barbecue and King Street.
There you go. That sounds sogood and the end result is never
a failure unless you do one oftwo things which are almost impossible with modern

(41:54):
right under cooking under hooking would suck. And even though you know there aren't
been a case of trichinosis from pork, work's not that bad, but it
and they do some pink pork chopsnow and then or whatever, but it's
not as tender though, it's notas tender, right, And the other

(42:14):
thing is overcooking. Well, youcan vulcanize your pig too. You don't
want to do that, and youdon't want to do that either. Try
And the thing is, if you'venever done one, instead of maybe doing
one hundred pounder, go out andget yourself a twenty thirty pounds, right,
because the suckling pigs actually have morefat in them and whatever, and

(42:34):
they are they are they're very flavorful, so even if you didn't even rub
it down with anything, it's stilldelicious. It's very wood The smoke gives
it that flavor too, absolutely,And you can practice on something smaller and
then graduate to anybody can do apig roast. You know, if you're
not comfortable with it, there's plentyof people like us that would come there

(42:55):
and do it for you and theneat all the person I have a question
that I don't know if you everthought about this, because I saw I
saw a picture. I didn't seethe actual cook, but I saw a
picture online someone. So we allhave the Louisiana Black label. Do they're
pretty decent size? Yeah? Wehave the twelve hundred square. Yeah,

(43:19):
that's a big one. Would youput a something pick in that? Because
you could? I guess absolutely Iwould, because that's a surround cook.
Yeah, I mean that's a youknow, it'll cook all over right,
Yeah, pretty much. Take thetop rack out and absolutely you could do
that. Yeah I would. Soyou do a pan probably though underneath the
great's probably right. No, that'sdesigned that's designed to it an angle.

(43:46):
So the juice is any water oranything that comes out of anything boiled over,
whatever goes down this thing off tothe end and then into the bucket.
Yep. So I'm notoriously poor achange in the bucket. So that's
why the bottom of my pelt grillsfrom stuff I guess there is why I
mentioned I would love to save thatjuice, you know what I mean?
Yeah, Oh yeah, Well Isuppose you could do that. Now,

(44:09):
that's going to get awful hot.That will get very hot, so you
probably wind up with some scorched that'sright by the flame pretty much. But
I wouldn't say that there isn't away that you could figure it out.
Yeah, I mean you could,You're pretty smart. I'm all right.
You know, man, that I'vealways told you this. That pig roast,

(44:29):
everyone says briske gets the holy grilland brisk is tough to get right.
Will never say it's not. Andwhen you get it right, it's
one of the best meats that you'llever have. But I think whole hog,
Yeah, that's the holy grail ofcooking. And it's fun to cook,
especially if you have a lot offriends and support people. Everybody's interested
in how it happens. Now,every once in a while you run into
are usually a woman that doesn't wantto look at a pig. But that's

(44:53):
good as but it's no finer eatingexists in the worlds, and something right
off the man, you know,just smoky and tender and next time,
I might try to because I've gota whole bunch of rotisserie motors and things.

(45:14):
I might try to hook up somethingthat, you know, whatever.
But the kids love to kids arenow thirty something, they're all adults.
Maybe they don't want to do it, but they had fun turn yea yeah,
cranking it around and whatever. Youknow. I was thinking, I
remember we were talking. I knowthat. I know it kind of fell
through, But that huge rule thatyou're going to get way back we were
gonna go to. I forget whatwe're gonna drive down to. We're going

(45:36):
to Nashville. And it's not it'snot off the table. It's still on
the table. I will go,I have road trip. I'm with you,
all right, I'm with you.Let's do it. Let's get throw
a pig in there. I've beenyeah, yeah, absolutely, I gotta
do that. I just haven't gottento it. Nashville is a ways away.
We did fun in Nashville, though, we absolutely there's so much stuff

(45:59):
to do in that we'd have tostay there for a month. So so,
folks, the bottom line on thepig roast is have had it.
Just try it if you're if youenjoy cooking. You would enjoy this.
If you don't enjoy cooking, thengo get a Swanson TV. I didn't

(46:20):
mean that, that was mean.It's a big difference TV. You know.
I'm I'm horrible. I realized that, but I do. I'm old
enough to remember when TV dinners werea thing, when they first came out.
They're terrible. My parents love thosethings because quick, yeah, quick,

(46:42):
easy, boom done. They takegarbage. I know now they have.
I think they've improved a little better, but still I would. There's
no question in my mind over fastfood, even over a restaurant food,
most of the time, a nicehome cooked meal, you can't beat it.
Yeah, you know, I agree. I agree. Well, we
had we had rice and pork chopsthis week at the ranch. I had

(47:07):
a couple leftover pork chops, soI chopped them, diced them all up
through a little gravy mix in there, and made some rice and Dad got
sucked down ten of seconds. Itwas great. So yeah, anyway,
breaking my hands slowed me down alittle bit. It does, it does,
but you still you still have thedrive to do it. Absolutely yeah,

(47:28):
And I would, uh, youknow, for Father's Day, Mike
coming up your dad, Yeah,my dad or my uh my daughter gave
me a new hammock. Nice.Yeah, so I'm gonna I'm going to
enjoy that cold beer. When isFather's Day anyway? A couple of weeks
next I think it's next week.Yeah, that's right. I should expect

(47:50):
stuff this year hopefully. Yeah,we'll see. Yeah, your girls are
you know, they're they're right,you know, they're old enough to understand
that we need to he's dad's ponds, right, they want me, they
want me to cook for them anyways. Okay, yeah that's great. Yeah,
nope, fire up at Louisiana LGtwelve hundred black Label and the official

(48:10):
Pellet Grill of the Grill this podcastexactly. So that's great. So do
you have another drink you want totalk to or do you want to eat?
Listen? I want the sandwiches verybad. We will do one more
and then we're going to eat thehell o of the sandwiches. I think
you're gonna like this. I'm excited. So before we even do the drink.

(48:31):
So, your wife's not a horserats bush person is no, no,
no, no, is any ofany of your kids. My son
will do horse radish. Okay,my daughter not so much. My son
in law, he's the one thatwrote on their vomit paste. You know.

(48:51):
I love Alex. Yeah, andhe'll eat anything, and he's a
gourmet. He's a great cook.Yeah. But somehow horse red is not
a deal. So when you dogosh prime rib, yeah, do you
use horse right? Oh? Absolutely, Well I don't use it in a
cooking process. Oh absolutely yes.This is this is why we connect and

(49:14):
I like, this is one ofthe rare times I like the creamy horse
radish because I'll mix that with maybea tablespoon of heavy cream or something.
I have a bottle of of I'vemade my own. I make my own
like creamy horse rece. Oh doyou okay, I have a bottle of
at home. My god, that'sgreat anytime I make like a steak sandwich,
yeah, right on, load itup. Yeah yeah, well that's

(49:34):
great. That works for me.And and horse radish I've loved all my
life. You know, obviously it'sa horse radish. Yeah. You know,
those of you that don't like spiceor Kenny spice, then you're not
gonna like horse re No, that'sthe thing. All right, let me
grab one more beer, then wellwe will eat a sandwich. Here you
go, Matt dives deep for drinknumber three. Here on almost said the

(50:00):
homing pair of Clinic. But whatI meant was I know that show the
Grillers podcast. Here on iHeart,iHeart, and iHeart Spotify Apple, iHeart,
and then there's iHeart Speaker speaker,iHeart and spak iHeart. There.
Yeah, go to iHeart and tellthem we told you about it right here.

(50:21):
That's right, Grillers, make sureyou say Jim Salmon and Matt Wilson
about iHeart. We might get raises. So this is so again you are
so it is a It's warm now. We're pretty much in the summer season,
right right, Yeah, so alot of the lighter beers are coming

(50:42):
out. So where we know SouthernTier very well. We've had some delicious
beers from Southern Tiers. This isa Raspberry Shine Summer wheat Ale five point
zero, kind of a light drinkingbeer. Brood and Can By Southern Tier
Company in Lakewood, New York.Doesn't really have anything else for a description

(51:02):
here, but I saw a raspberry, and I love raspberry. I know
you do too, So I figuredthat we give this one a try.
It's nice and cold, it's light, it's supposed to be crisp. You
know what else I got in there, which we'll try at the end.
You remember honey brown? Oh yeah, yeah from Jenny. Yeah, I
have a honey brown in there.You know, we'll try. It's been

(51:22):
a while since I've had a honeybrown. I was just kind of curious.
All right, but we're gonna try. But we're gonna try the Southern
Tier Raspberry Shine Summer wheat Ale fivepoint oh drinking all right there you go?
Alright, yeah, so let mego ahead, and so I can
smell the rack. Oh no,that pours. It's about the same colors

(51:45):
as all of them so far.They've all been kind of that golden brown
look to them. Mm. Sothat does the color doesn't match what you
described, but we'll find out.No it doesn't, but I give it
a smell. You can smell theraspberry. So this is a wheat ale.
So this is you're probably gonna geta decent beer taste to it,

(52:08):
but it should have like a hintof raspberry. I'm thinking, like,
you know, how you drink ashandy and get that lemony taste to it.
This is kind of like a beerwith a raspberry taste. You spell
it right, Yeah, let's tryit. Let's get a shot, and
exactly it's yeah, that's a sour, kind of sourish, right, mm

(52:30):
hmm. So again, it's likeit's like it's like beer with the hints
of raspberry. Yeah, exactly,that's the perfect way to describe that.
Yeah, you hit that right inthe head. So it tastes like beers.
It tastes like it tastes like beerwith a with the sprits of raspberry
in it. I wonder if it'sreal raspberry or like artificial powdered raspberry.

(52:57):
See if it's it's not gonna yeah, they're not gonna tall us on that.
No, it's not going to sayone thing. I did want to
say that I forgot about earlier.There's an event coming up at They're releasing
a Sunset Sorbet Sour. Oh.It comes out like next week. Uh,

(53:17):
and and it's it's a wonderful.I just know that that's going to
be That sounds yeah, that soundsgreat. I don't know if we mentioned,
but the Roar Box Festival that's happeningin August that's their thirtieth anniversary.
Yeah, yeah, no, Idon't think we mentioned that. So it's

(53:37):
a big one and no one.John sent me the email. He told
me he's excited to have us forthe thirty year anniversary. So didn't we
So didn't we do an anniversary partywith them? Not that long ago?
Yeah we did. Yeah. Yeah, they've been at it a while.
Yeah, that's great now and John'sbeen there's this day one. Yeah.
Absolutely, this is not nuts yet. He was the first. Yeah.

(54:00):
Now, he's a good guy.He's a great guy and he's been very
kind of the Grillers podcast over theyears. I can't wait to try the
Sunset sor base out. I'm excitedabout that. That sounds delicious. It's
uh Sobay Wednesday. It gets releasedWednesday, June fifth, which is tomorrow.

(54:21):
Oh my gosh, it's tomorrow fromfour to ten at the locations of
robots I think both locations. Yeah, I mean yeah, I might have
to meet you if you're going there, So wait for a call for me
tomorrow. Check that out. Allright, excellent, all right? So
how about some food? Absolutely allright? Hammer Way and the people.

(54:45):
Yeah, and I heart I heart, I heart I Heart, I Hurt
dot com, I Hart Radio,iHeart dot com. Make sure you go
to I hurt dot com. AsJim and I mentioned earlier, fest fall
season has begun. There are threefestivals coming up relatively soon. We got
on the eighth the Real Beard Expoat Innovative Field. Innovative Field used to

(55:06):
be Frontier Field. It was theSouthwest Festival for a while and the Real
Beer Southwest Festival, but they nowhave relocated to Innovative Field and it's still
put on by the people from theSouthwest Business Association or whatever they're actually called,
and they do still bust people fromthe South wedge to that festival.
Will Cleveland is taking the helmet thisone. It's a great festival. Make

(55:28):
sure if you are interested, getyour tickets now at rochesterreelbeer dot com or
you can try to get them atthe door, but I'm pretty sure they're
gonna be sold out. That's prettybig festival. That is this Saturday,
June and eighth. On the twentysecond, we have the New York State
Craft Brewers Association Festival at Canalside inBuffalo. Another fantastic event. They always

(55:50):
have some great things going on andnot just beer people doing things, but
other I think last time we wentto there, there's axe throwing and there's
paintball, so it's always a funtime. I love that. Yeah,
right, and again there's usually fiftyplus brewers that go there. It's a
beautiful The scenery is beautiful as righton the canal you can see all those

(56:12):
ships and everything that is going tobe on the twenty second go to thinkin
York Drinking York dot com for ticketsor actually I just updated myself on our
website, your listpodcast dot com.If you go there, we have a
link to tickets to get that aswell, So make sure you check us
out there. And the third festival, of course, we're just talking about
the Flower City Brewers Festival August sixteenth, that's a Friday. They have been

(56:36):
at it for so long. Theywill be at the Public Market again.
They have another huge amount of breweriesthat are going to be there. The
venue is perfect. There's a lotof not just brewery stuff, but food
as well, a lot of foodvendors. There's food people that are already
there that are stationed at the PublicMarket. You get the VNP pass.

(56:57):
You are going to love that becauseyou have a little private section where you
can try some exclusive beers that's notopen to everybody else. That comes with
the food some kind of snack passas well. And like I said,
that little private area is awesome.John Erlob himself will be there and again
he's the godfather of craft here inthis area and he always puts on his
spartacular event. So three great festivalsthis summer to Jim that we can do

(57:22):
absolutely. So what you have herenow is a barbecued beef it's been roasting
forever and ever. That looks great. It's a bass a vinegar base with
some salmon ranched cherry bourbon barbecue saucessauce on the planet and it has Jalipino
juice and jalapenos cut up into it. And then there is some cheddar cheese

(57:45):
on top of that on the bun, and then horseradish on top of that.
So I haven't tried this before.This is the first time I can
smell the smokiness on it. Yeah, it smells good. Yeah, Well
we'll see how you feel soft allright, I'm excited to bite this.
Mhm mm hm hm hmm. Whatare you talking about? That's so tender.

(58:10):
That's so tender, it melts inyour mouth, it does. Yeah,
well, I always critique my ownstuff, but it's got a little
heat to it. It's got it'sgot it, which I like, of
course, but it's got a kickto it. Ye wait to get to
that horse rash. Think my bigbite already got there. Make in a
minute. M hmm man. Ohyeah. So remind the folks what kind

(58:38):
of meat was this accused? Thelowest kind of meat you can front.
Now. I love it when youdo this because we know not everyone can
afford, right, and not everyonecan afford the expensive high end meats.
Try top all that stuff. Sothis, this is the way where you

(59:00):
can kind of cheat the system alittle bit, take a lower cut of
meat or lower gritted meat, andstill make a very delicious tender sandwich.
One. Well, it's tasty init, It's very tasty, and it
melts in your mouth like butter.A lot of when you barbecue, whether
you're doing pulled pork or whatever you'redoing, a lot of it depends on

(59:23):
the roll. And if you gothere and buy those ninety nincent Walmart,
you're out of your mind, right, because this still holds all the juices
in there. Love kalapenos to death. It was a home run. Now
I've got I don't know twenty jalapenoplants out in the garden. I've probably

(59:45):
got fifteen Hungarian pepper plants. Andthen I've got at least that much between
red and green peppers. Now youlike the red bells now, you know,
I learned when I got that lguh louis in a black lavell LG
twelve hundred, And I learned alot from watching you, especially with the

(01:00:08):
peppers and how you stuff them,and and when you smoke those peppers,
stuff with that shee oh my goodness. That's appetizers around there are there is
a good segment of the population thatdoes not like peppers really hot. You
know, hot peppers everybody. Youknow, we covered that Scoville uh scale

(01:00:29):
from top to bottom over the years. But jalapenos are are the entry level
of heat. Yeah yeah, Andif you take the seeds out of them,
it's not that battery, it's notthat bad, but you've got a
little bit of heat, but theflavors it's so good. Crazy yep.
Mmm. Now will your wife eatthose poppers. No, of course,

(01:00:50):
not not even in a million millennium, thousands of years. If there is
such a thing, what about yourson or Tracy or Alex, all all
of them will eat it. Yepmm hmmm. My son's fiance, Torri
loves and is a wonderful cook,and she cooks a lot with with heat

(01:01:14):
too good. My sandwich is almostgone fortnight. If you look over there,
you'll see that there's tons. Thisis insane, how soft this meat
got. You've been spoken this likeall day? Right, Well, here's
the deal. I did it.I did it yesterday and cooked it all

(01:01:42):
day long, and then I startedit again today. So it's a two
day progress for a while. Mhm, because in between I have to work.
That's right, you have a job. I think the I think the
cheddar che gives it a little bittoo, but it's not over the time,
No, it's good. It justgives a little extra flavor and balance.

(01:02:06):
Hm m hm. So you meanto tell me you work for a
living, Well, my wife wouldsay, no, you don't do anything,
but whatever, m it's outstanding sowell, I was out freaking standing.

(01:02:28):
Jim. Well done, you reallyreally good. Thank you for stopping
me to saying you are the bestthat ever lived man for a lower cut
of meat, and you do thisso well, Like I know you've one
of them. Did you card thehell out of them? Out of one
of those? Chuck ros Well,that's the tender Chuck. Yes, I

(01:02:51):
don't know what cut that is.That's a tough ass cut. It is,
it is, But we've been ableto pull that off. Man,
you can't tell the difference between thatand prime. I remember who was over
here. It was it was Kellyand I think somebody else, and they
were like, this is the bestthing I ever read. We took that
on the road. That's right,that's what mm hm m hm. That's

(01:03:14):
really good. It's excellent. Welldone. I will when we're done,
I'll make another one, all right. I'm not gonna say no. This
is the growth of this podcast.This like a like a yes, I
eat a lot. Some people sayto me, they say, what kind
of a pig is best? Whatbreed of pigs? And there's a few,

(01:03:35):
there's Hampshire, there's there's there's abunch of different pigs. I don't
think it makes any difference, tobe honest with you, you can't do
a wild boar. No wild boaris gonna taste like a leather alegator to
probably, But yeah, I know. Well, well, there used to

(01:03:57):
be this restaurant and Rochester called theCrystal Barn. It was a wonderful place
and we used to have these cigarsmoker dinners there. One of their signature
dishes was wild bar. Now theyfigured out how to yeah, you know,
they took it and beat it witha sledgehammer. But that was a

(01:04:19):
wonderful restaurant. Yeah, I wasgonna it's funny I mentioned your name while
I was in Vegas and it wasn'ta bad thing. So I don't know
if you saw that. I thinkI said you some pictures and there was
a picture where we were having somebourbon and a cigar, and I said,
Jim would love this because we're it'sjust me and my buddy, because

(01:04:42):
my two of my brothers won't dothat. My my well, my brother,
my older brother and my younger brotherare not really big cigar bourbon people.
But my best friend Nick, he'sa he's a bourbon guy, and
I am too, So it wasjust him and I. We were in
there, like this whiskey bar inVegas and there's this guy like singing like
Sinatra style. No, that's cool. And we're sitting in this lounge with
a cigar and the bourbon, andI'm like, this is you made it.

(01:05:05):
You made it. That's wonderful.It was so great. You well,
yeah, I love a good cigar. My doctor says, yeah,
I'm not supposed spoke the cigars either, but she's you know, she's insane.
You know. We don't do itall the time or once in a
while, you know, I haveit's a very guy. It's a guy

(01:05:29):
thing though, right that it is? Well, you know what, there
I have some friends of mine thatare women that love cigars really yeah,
and a good bourbon troo. Yeah. Absolutely, you got to introduce them
to me. Yeah, I'm single. I'd be glad. That's right.
I forgot that. But that isa It used to be all guys,
but then you know, there's womenthat enjoy that, which is great,

(01:05:53):
which which was always kind of funbecause whenever there's a whole bunch of guys
together, it's one thing. Butif there's a half a dozen women in
there too, yes, yes,it's it's better. I will They bring
a lot to the table. Iwill agree with that one, hmm.
But yeah, that that's a It'sjust especially at the end of the night
because it was towards the end ofour night. Yeah, nice glass of

(01:06:15):
bourbon, nice cigar Sinatras playing inthe background. You're like, I think
I won today. Welch and Iflew into Vegas and we went over to
the next day over to the GrandCanyon to participate in that Nick will Enda
walking across the Grand Canyon typrope thing, which is fascinating. We were there

(01:06:35):
a couple of three days and thenwe were beat. It was a hundred
five and the temperatures six in themorning of one hundred degrees. And so
we're on our way back and westopped at a cracker barrel restaurant in somewhere
between the Grand Canyon and going backto Vegas to get our plane, and

(01:06:59):
there was this We're sitting there,we're beating our lips are just like drying
shop. Yeah, it was horrible. So Welch, there was there was
this picture on the wall. Theyhave art all over the cracker barrels,
right, So the waitress came overand I said, can you tell me

(01:07:20):
if is that picture the great explorerJohn Welch, and she said, well,
I don't know, but I'll findout. And she comes back and
she says, no, that's woodWilson. A. So on the way
out, Welch stops the manager aswe're paying, right, he said,

(01:07:42):
are you the manager? Yeah?Can you tell me where the Jim Salmon
Museum is? Now? I thinkI told this story before. But he
goes, I don't know, butlet me find out. And so he
goes. He comes back and hegoes, well, I don't know where
that one is, but there's anothermuseum right down the road. It was

(01:08:03):
so funny. That's great. Wewere beat by them. Oh yeah,
listen, just a few days Ispent in Vegas because it gotten one hundreds.
Did you get to the damn atall? No? No, My
brother wanted to take me to hiskind of thing, which is which is
fun, Yeah, which is justup all night drinking, which was I

(01:08:24):
can't We just said on the podcast, but that that's exactly what happened.
Just we're doing this, We're goinghere, we're drinking, we're having a
good time. We went, wesat in the pool, but it was
so hot. It was like onehundred and five the poof like bathwater.
Really it's insane. Yeah it's notheated, Yeah, not even heated.
It's just a hot pool because ofthat. That's funny. Yeah, well
good, I'm glad you had agood time. Sweat a lot. I

(01:08:45):
swa. I came back. Ilost like seven pounds, swear to you.
I was eating bad and drinking bad, but I lost weight somehow.
Well, it was like going intoa son. It really is. It
really is. What do you thinkyou want to try another one? Yeah?
All right? Yeah. Matt goesdeep. Now this is the part
I like because the deeper you getin there, the more unique stuff comes

(01:09:09):
out. He has this portable freezerthat he brings all the the beers to
the grillst podcast with and by theway, info at grillsspodcast dot com is
our email address. Info at grillispodcastdot com. So have you a suggestion
or you you own a you owna brewery or something. He want us

(01:09:32):
to come into a live recording ofgrillst podcast with you and your customers and
whatever. All takes us a fewbucks. Absolutely, you know we're in
it. I heard somewhere, soI'm sitting in this I don't know ten
thousand dollars studio that you've built fromyour hands in the Samuraranch. This new
it's a beautiful Samuraich studio, whichyou kind of built during the COVID thing,

(01:09:56):
right because I was forced to youhave to do something, and you
want to. You had quality broadcastingwhile you were here, which again when
we were on the air. Ithink I was still producing a show when
this was built. Maybe I wasn't. I can't remember, but I remember
every once as well that the SalmonShow sounds really good. That's because you
built this amazing studio. I hearthat you're renting it. Well, we've

(01:10:17):
decided that we have a great facilityhere that only gets used for Girlers podcast
once a week and then Homie pairof shows on Saturday and Sunday. And
so we're opening up the studio fora legacy brought down. That's amazing.
You bring your family in here,you sit down and tell all those stories

(01:10:39):
that it'll be gone when the greatgrandfather passes or their grandfather passes. So
you come in, we all sittogether. You bring bring some beers or
whatever you want and some food andsit in here. And so in your
studio you're allowed to eat and drink. Yeah yeah, we yeah, I
folks, I'm not I kid younot if you if you have a chances

(01:11:00):
in the studio. This is aprofessional studio. This is not just a
laptop with a mic in it.This is a real studio. Uh So
you can make some exceptional broadcasting here. Uh so? Uh where on the
information about this? There is aFacebook page and there's a link for my
website at Jim Salmon dot com.But there's a Facebook page called the Salmon

(01:11:21):
Rand Broadcast Studio and it's easy tofind. All the information you need to
know is right there. You callyou office, make an appointment, bring
your family in. We'll do alegacy recording. You get it. You
get it. It stays with youforever. Absolutely, And if you have
ever thought about doing a podcast toyour own, this is a perfect facility.

(01:11:42):
I heard, I heard. Butyou you can, you can?
You know what, I'm I'm gonnatake hate for this. I'm so sorry,
sorry, Bob. So anyway,so you can come in here and
and do your podcast. Now.You could do it with a board op

(01:12:04):
either myself or Matt Yeah, oryou can learn how to run it yourself
and do it yourself. I don'tcare. So let me get this straight.
The great Jim Salmon can actually helpyou get through your podcast. There
you go. That's that's a goodday. And uh. And if you're
doing a radio show somewhere, maybeyou drive every weekend of Rochester or Buffalo

(01:12:25):
or Syracuse or whatever, it's justa hike, right and and you live,
you know, in this area betweenRochester and Buffalo, you can come
in here and do your radio showright here. Yep. Absolutely, it
could be every day, it couldbe whatever. You know, you have
a professional board, you have professionalyou have four professional mics. You have
outlets for anyone's tablets or whatever theyneed. Yeah, this is a you

(01:12:46):
have a clock. Yeah, wehave a clock. That's an Internet clock.
By the way, Jim, Iare laughing. But if you know
of people probably don't know the readlet's just be honest. People who listen
probably don't really know the radio days. Right, But how important is timing?
And yeah, you know, andonce in a while, what this

(01:13:09):
thing would do is jump either tenseconds. Uh, there's basically an iPad
ten seconds too early or ten secondstoo late. And and now I'm getting
hatches thrown at me by by producers, you know, like because you're off
by that much, right, Igot to make up ten minutes or wait
a minute, you're ten minutes orten seconds too long. You know,

(01:13:29):
it's pretty funny. Anyway, wewere fortunate enough to be able to figure
this out. And you built thistable. It's amazing. And when you
look underneath here, it's pretty funny. It's beautiful. On top, you
look five thousand feet of wires whateverwhat it's it's a it's an interesting thing

(01:13:53):
because when I built this, oneof my broadcast heroes was Don Imus.
We had this conversation ship and andhe was irreverent and confrontational and uh a
prick and and and a shock jockand all this stuff, and and I

(01:14:18):
didn't want to be that, butI wanted I wanted to uh be entertaining
with and I retained some of thethings that I learned by just watching him.
And then he built a studio outin the Barana, Mexico, at

(01:14:39):
the Imus Uh Ranch for kids withcancer. And I looked at that studio,
and I looked at the pictures ofthat studio, and I said,
that's what I want you. SoI, you know, have to collaborate
with Lovely Diane Sammon, and Isaid the boss, I said, look,
hun uh, dig out that money. So this is what we have

(01:15:03):
and I think it's a wonderful.So it's fantastic. Listen. I spilled
like eighty drinks here and still running, Yeah, still running. And you
know those boards are only ten thousands, so and you're good enough of a
friend, and it wouldn't matter.I usually wipe it off, all right,
what do you got there? Butso so you kill me. Everyone

(01:15:27):
knows Founders. It's a pretty popularbrewery, right, very much. They
do those big barrel aged drinks andthey do the IPA's right, and they're
known for that. So this isa Founders going a little flavorful and easy
drinking. So this is like alighter version of what they do usually.
This is an all day grapefruit.It's a session hazy grapefruit, zesty,

(01:15:51):
juicy and refreshing four point seven ABV. So it's very light, supposed to
be easy drinking party normal, Yeah, normally said nor yeah, right,
that's like a cours or whatever.Right, yeah, so let's give us
a shot. When we were kids, used to be either drove to Buffalo

(01:16:12):
where you could be all till fouro'clock that one, yes, or you
drive to Ohio where it was allthree point two beer yep. So we
never went to Ahi, right,No, I remember when I was a
kid too. I'm dating myself alsonow. I remember I was excited because
they just made that switch, right, remember, because it was eighteen or
over to drink here. Yeah,and they switched to twenty one. And

(01:16:32):
that switch that happened like right beforeI got to college, my first thing,
and I was all pissed that.Yeah, I gotta wait till twenty
one. So the talk was always, hey, let's go to Canada.
Let's go to Canada, and youknow, so that was what we did.
The deal was back then was ifyou can fight and die for your
country, yes you should be ableto. I still think that way.

(01:16:54):
I'm a you know what of VTand uh, if I can put my
life on the line, my lifeonline for the country, I should be
able to have a pier while doingit right exactly. I want you next
to me though in that fox,I got you, buddy, You know
that I got you covered. Thisis more like an orange you see that,

(01:17:15):
Yeah, and you can't see throughit. No grapru so that's the
grateful color, I guess, butit's a little darker it is. You're
righty, here we go. It'sgrapefruit. That's definitely grapefruit, a little
bit of I p a kick toit. It's I think what they did
here is they ground up the grapefruitand then they threw the riine in there

(01:17:39):
for the I'm sorry, man,Yeah, that's a little rhinemeister there.
That's all the great fruit from thefruit of the rine. You're right,
I taste all that now. Ihave learned recently to cook with lemon and
orange zest. Yes, and Ihadn't really never pounded on that before.

(01:18:02):
It does make a difference, though. Yeah. So this, this is
this is just the whole great forthe story in there, nothing seed and
all. I think that's funny.So what do you think? Sorry,
I mean, you know this,we're in the summertime. I don't think
any of these beers are not asummer beer. I think it all be

(01:18:25):
great. So if you had acooler full of this stuff, one guy
would like to add and he'd passit over to another guy and go wan,
you're an idiot. I love this, you know, and then whatever.
So I know again Jim and Iwill be going to the Real Beer
Expo this Saturday. But the GreatWill Cleveland is putting it on at the
end of it a field. Goto uh Rochester reelbeer dot com to get

(01:18:47):
your tickets. I do know someof the brewers are going to be there.
I know K two is going tobe there. Excellent. I know
that Froth is going to be theresome of your He's bringing in some brand
new brewis I've never heard though,Okay, I've never heard of them,
so I'm excited. But there's gonnabe a lot of sours, not of
heavy fruit of hours there. Oh, we're going to be inhabit. Yeah,

(01:19:10):
we love that stuff. So andit's gonna be great. And that
starts at five o'clock this coming Saturday, Rochester for VIP, six o'clock for
general missions. Okay, so we'reVIP. Come on, come on,
come on, Mat Wilson pulling astring. I love it. Oh gosh,
how much time we got left?Oh god, good question. We
have like ten minutes? All right, I want to talk about burying the

(01:19:32):
pig real quick. Okay, yes, Now, first time I saw this
done was in Hawaii. Yeah,they do it. They wrote it there
all the time, and it scaredme to death because I I because once
it's covered, you don't know what'sgoing on down there. Now in comes
the twenty twenty four meter. Maybeyou can stick a meter in it when

(01:19:53):
it's underground. Sure, I don'tknow how that would. I don't know.
I have to figure that out.But they had this pit and they
start to this. They started thisbed of coals like at midnight, and
they put the pig on around fivein the morning. Because they had this
bed of coals like crazy. Theyhad it flaming up like six feet in
the air. And I'm out therewatching this whole thing. Yeah, that's

(01:20:15):
part part I wanted. And sothen when it got to be about time
to put the pig on. Uh, they took giant leafs of seaweed and
they put this seaweed it was itwasn't wet, but it wasn't totally dry,
and they layered it all on thaton that thing, and then they

(01:20:39):
had this pig all wrapped you knowin some kind of a yeah, yeah,
maybe that's what it was. Yeah, they put that down in there,
and then they filled that whole thingin and and right over the top
with with all the leaves and allthe stuff and whatever, and then it
cooked all day long, and thedinner was at the clock. And when

(01:21:00):
they took that thing out of there, it was perfectly cooked. Now that
scares me because you know, youdon't know what's going on there that way
for a while, right, that'sthe whole culture. They grew up doing
it that way. You'd have toreally practice that. So all right,
so I know it, we're runningon time. But a quick A couple
quick questions I have about that Numberone, it's buried in the ground,

(01:21:23):
right, how do they protect itfrom the dirt. Well, it's wrapped.
It's it's wrapped with a foil thingif you will, the metal it's
probably aluminum oil. Okay, thatmakes sense, and some stuff gets through
there. I mean, it's inthe ground, but it's just wonderful they
wrap it. The whole thing iswrapped with the with chicken wire, which

(01:21:43):
is one inch chicken wire, andit keeps the skin together and all the
whole right, because sometimes you don'tknow what the temperature is underneath there.
And now I don't know, maybethey nowadays they have a probe or something.
Right back when I was there,there was no such sing. And
the last thing you want to dois lift that thing out of there and
have it fall to pieces. Soyou it's got to all come out at

(01:22:04):
once. So they wrapped it withchicken wire and then they wrapped it all
with foil. It was a differentcolor foil though it was different. But
anyway, it was pretty cool.And number two, I'm assuming because it
was wrapped the skin was it Christian? Everything was probably just tender. Uh
yeah, the skin. You're goingdeep in the memory department. That's okay,

(01:22:29):
Yeah, it seems like it was. It was pretty the bottom of
it, especially because there's where thecoals. Well, yeah, that makes
sense, that makes sense. Yeah, that was it was. It was
just a wonderful meal. I'm Andwhen I went to Hawaii the last time,
you're I don't know, three orfour years ago, I we there

(01:22:54):
were there are twelve of us,and so we stayed in the house.
We well, we had to do. Rather than go out to eat every
night, which you know, costsungodly amount of money, what we would
do is each couple was responsible fora meal on their certain night, and
so I picked prime red and whoknows you go to Hawaii, what a
what a riberos is going to tastelike? Where where the cows come from?

(01:23:16):
It was one of the better primeribs I ever cooked. It wonderful.
So anyway, everybody wins. Youhave food, you need food,
and if there's a particular recipe thatyou you want from us, you're always
welcome to go to infogrillsspodcast dot comthat I'll fire you right up. Absolute
info at grillsspodcast dot com and ofcourse grillsspodcast dot com where you can check

(01:23:41):
out everything to do with the withthe show. There's a big picture of
Matt there, so everybody wants toknow what you look for. There's a
picture of both of us on there. We're both on it. Yeah,
but they don't want to know aboutyou. Nobody wants to know about me.
I've bet you've been doing it forthirty years. Of course they want
to know you'll be back next week. Well maybe we're going to do a
podcast coming up on Saturday, right, So we'll do that and then we'll

(01:24:04):
be back with another edition of theGirl this podcast. You know, I
want to miss one minute of it. I heard I heard you're a company
man, Buddy. I love youto pieces. We'll be back with another
edition of the Grill This Podcast