Beef Ribs, Potato Salad and Pie

This Podcast has summer BBQ written all over it! Jim pulls out all the stops with smoked beef ribs, homemade potato salad, and a scratch made cherry and strawberry pie! And Makes brings the summer beers including a Key Lime Pie Sour battle between Resurgence and Stoneyard brewing. Find out how Jim made the feast and who wins the beer battle on a brand new episode of Grill This!

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

Episode Transcript

(00:03):
It's time to take your grilling skillsto the next level. We will take
you from grill disaster to grill master. So grab your tongue, your aprons,
and your pint glasses. Get readyto grill this. With Matt Wilson
and Jim Salmon. We don't wantto talk to anybody that ever had a
TV dinner. That's against the law. Come on, give me a break

(00:27):
and I'll have package crappy I getat Walmart or whatever. Come on,
now we are grill this. Weteach you. We talk about how to
make real food. Here for realmen and women that love to eat.
Now, welcome to grill this.Jim Salmon here along with Matthew T.
Wilson and the tea does not standfor anything that's made in a laboratory.

(00:53):
I will not I will not eatchicken that's been made in a lab drop
dead. Good evenings. Yeah,that's weird. I saw that. It's
not so, it's not attached toa bone or anything. It's just like
fake meat. Right, Yes,I don't want that. You remember that

(01:15):
movie, remember that movie Soilent Greenfrom the sixties. I think, well,
it was processed human being. Wedon't do that. Here we talk
about we talk about pork and beefand brisket and roasts and ribbis and strip
steaks and chicken and rotisserie chicken,and we talk about all the good stuff

(01:40):
here, not the stuff made ina lab. I don't want to hear
anything about that, all right,send us email. I want hate mail,
and I want whatever we can get. I mean, come on,
listen. There's a lot of thingswe disagree on, but you know I
stand by meat props. Yes,well, I'm glad to hear that.
So this is the one of themore fun times that we have here in

(02:01):
Gorillas where we get to talk aboutsome of the wonderful sponsors. Yes,
sir, we do. Senna SeafoodsLLLC. That's se Na Sea Seafoods LLC.
They shipped the freshest wild caught uhseafood from the cold oceans of Alaska

(02:23):
and the Copper Rivers, salmon andwhatever they they've they've instantaneously freeze it,
pack it in dry ice, andsend it right to your house so it's
fresh immediately. It's awesome. Yeah, and uh this year there was an
email that came across because they youknow, everything is seasonal yeah, and
there was some something else that cameacross crab maybe or a lobster or something.

(02:45):
I saw crab and they also didthey did a salmon burger. That's
right. It was yeah, ohgod, yeah, that's great. So
info at Senna see dot com ifyou want to email them and talk to
Richard Senna, or just go totheir website. Uh, Senna see dot
com. How much we love thatTipsy Light Company LLC of Rochester, New

(03:06):
York. They make these beautiful lights. I used mine today. Yeah.
Through the smoke, you exactly,you can't see anything right, so you
clip this thing. It's an led, a little led light that clips right
on your spatula or your tongs orthe brim of your hats, and you
can actually see whether you are rare, medium, rare or well done on

(03:29):
those steaks when it's duck. Soyou need this. It's a great grill
light, but useful and one hundredother ways. And Tipsy Lights dot Com
that's tip C see lights dot comwhere you can buy them right on the
air. You can go to Walmartthey have them, get them on an
Ammazon whatever. They are so cool. The Labizette a family they make They

(03:49):
invented them. They make them herein Rochester, New York, and it's
a great local company. I waskeeping in my car the New York State
craft Brewers as SAUCIA. Think NewYork Drink New York. Now, um,
Matt and I went. It's notup yet, but Matt and I
this past Saturday went to a craftbeer festival put on by the New York

(04:10):
State craft Brewers Association. Was somuch fun. It was in Buffalo,
New York at Canal Side, whichis right there by the USS Sullivan's location.
Just a beautiful place and uh youhad and uh and paintball shooting.
You know. It was so muchfun. Plus fifty five of the best
craft breweries in the state of NewYork, and we had a great world

(04:33):
We interviewed a lot of people.So that isn't quite up yet on Gorillas,
but it will be here in afew days, So Paul check that
out to Paul, the executive director, if you will, of the New
York State Craft Brewers Association, thinkNew York Drink New York and our newest
sponsor. Yeah, now this isyou know, you know how excited I

(04:53):
get on this the Orion cooker.There you go. Now, the Orion
Cooker. First of all, youcan follow along. They're on Instagram at
Orian Cooker all one word, Facebook, Orion Space Cooker, Facebook Official Orion
Cooker group, and then YouTube rightnext to the Sandon Ranch Cowboy Cooking so

(05:16):
the official Orian Cooker and then Twitter, Orian Cooker one one word, Brian
Cooker one so you can read allabout it. Check it out. It's
a new innovative outdoor convection cool thatuses three cooking processes simultaneously, convection,
steam, and smoke if desire.Yes. Now, the cool thing about

(05:38):
this is some people don't like smoke. I love and I have one family
member that doesn't like things smoked.Now it's tough on me, but you
know, but this allows you tocook from the outside in without the smoke
if you want. The cooking processis so easy and it yields incredible results
every time. It uses one percentindirect heat. Uh and and it takes

(06:03):
far less time than if you're tryingsomething out. So keep the food.
These things are They're only a couplehundred bucks and they're great. We have
one sitting out here at the ranch. We're going to incorporated in the newest
edition of the Salmon Ranch I am. And they also have the Orion Smoker,

(06:24):
yes, which is on the wayhere, so more to come,
all right on that? So greatsponsors of the Homey Pair, Yeah,
of favorite show on the weekend.Good sponsors of the Grillers podcast. And
then not to be outdone, youknow how how I love my Kimodo Joe.

(06:46):
I have the small one, Ihave the Big Joe. They have
the Komodo Joe Connected Joe Digital charcoalgrill and smoker with auto ignition and temperature
control. That is insane. Whatthey're grill in the world temperature controls charcoal?
I can't think of any neither,can I can't think of any?

(07:06):
Now we need one of these?Um they they they are a couple of
grand But then there's a you know, there's a they're on sale. You
can buy them for around sixteen ninetynine. But uh, they're you know,
they're they're they're pricing. Yeah,they're pricey, but um, that
sounds like the most high tech charcoalblesh you how high tech charcoal grill that

(07:29):
you could ever buy? You're notsupposed to sneeze on the radio, are
you supposed so more to come onthat. I'm going to take you through
this whole eighteen inch WiFi thing.Yeah on this komodo uh kimodo grill later
on during the broadcast. I'm excited. Yeah, that's that's that's amazing.
Man, there's a there's so mucha breath already. I see all this.

(07:49):
There's so much food on the table. What is going on today?
Well, let me tell you.I've I've never made in my life until
a couple of weeks ago, butsalad. My mother, my grandmother,
they made it. I loved it. They made a couple or three or
four different kinds, German potato salad, this potato salad, this, you

(08:09):
know, various kinds. And soI just decided, rather than buy potato
salad for an event we had here, I'm going to make something for you.
So I went out and buck thoselittle potatoes, you know, got
red ones, and then I gotsome golds and cooked them up. And
so I want you to try it. And I'm trying everything, so you

(08:33):
know, more to come on that. We're having beef ReBs today. And
oh and I made a pie doublewith so that's that's three. Listen.
I was a communications um so Ijust want to reach out because this this
podcast will be right around the fourthof July or just before Salmon ranch cherry

(08:56):
bourbon barbecue sauce and fourth of freakingJuly. Go ahead, come on,
and the salmon ranch trailedust rub,which I use everything I cook. Yes,
you do. You can purchase thesalmon ranch trail dust rub or the
salmon ranch cherry bourbon barbecue sauce atany of these following locals. All right,

(09:18):
here we go. Foodtown Market fortythree ninety Buffalo Road in North Chila,
New York. Skips on the Ridgesix forty West Ridge Road, Rochester,
skips in Fairport, now one ortwo Fairport Landing in Fairport, New
York. Hagenoron's Market has no morecherry bourbon barbecue sauce because they're closed.

(09:39):
But they do have and you can'tget them. I am sorry. Five
jars of salmon ranch trailed ust rubleft, but they're closed. I apologize.
Palmers Direct to You Market, whoordered eight more cases of cherry bourbon
barbecue sauce and three more cases oftrail dust rob in anticipation of the rush

(10:03):
before fourth of July. They're locatedat nine hundred Jefferson Road, Sweet one
thousand at the Regional Market right offJefferson Road. Amon's Farm Market twenty four
fifty eight East Ridge Road in Rochester. Triano's six twenty Stone Road in Rochester.
A great Delhi, Great Niar.Black Foods nine hundred Jefferson Road,

(10:24):
right behind Palmer's actually perfect at theRegional Market off Jefferson. Fingerlakes Cannabis Company.
No weed yet but five Railroad Streetand Victor h I shouldn't. I
shouldn't say this one, but I'mgonna because they haven't paid us. The
coffee Joints fifty nine North Street NorthMain Street in Albion. They're only four

(10:50):
months overdue on their bills. Whatever, save a lot. Albion Foods three
eighteen West Avenue in Albion, NewYork. And Sarah's Harden Center right three
eighty nine East Avenue in Black Part. Everywhere you can get both the salmon
ranch trailed Us Robin the cherry bourbonbarbecus Us. So you don't want to
miss out cooking all of your Fourthof July favorites with both the trail dust

(11:13):
and the cherry bourbon barbecue. Yep. Absolutely so we win. Uh,
well, you win when you getI'm telling you. What we'd like you
to do is go buy some Obviouslyyou can buy it on grill list podcast
dot com. I don't think wecan get it to you by then,
but no, you need it thisweekend, right, and so get it,

(11:35):
try it, review it, ye, write a review on it,
email us and send it to infogrill list podcast dot com. Absolutely right,
yep, I agree with Jim.If you order it online, you
probably won't get it by the fourthso you're gonna want to go to the
stores. One of the stories thatJim just listed yep. Well, you
know I have not allowed you tospeak so far. Well, there's a

(11:58):
lot to cover before we get started. That's fine, I know, I
know what I am though. Whatdo you have here? Though? So
you know we have so Jim andI usually do this. We have this
thing figured out what Jim does,the kind of the food prep and I
bring in the delicious craft beers.So I just wanted to bring a little
treat today and I brought in somejumbo cocktail shrimp. Yeah, and they're

(12:20):
huge, and they're perfect, they'rethey're the right crunch to it. There's
they're really delicious. God, thoseare good. Yeah. Yeah, I
know that you are a c foollover like I am. So I don't
like mushy No, I hate squishyshrimp. Yeah these are crunchy. Right,
Oh these are really good? Yeahyep. So I like, I
don't know, seven or eight ofthem last night and I was like,

(12:41):
I should maybe save them for myrights fifty of missing it's me, what
do you want? Yeah? Wellthose are good, Thank you that You're
very welcome, and I brought beerand I first, Hey, let's hammer
on that. Yes, right.You know, you can get this podcast
anywhere that you obtain a podcast.iHeart Spotify, Spreaker, Apple, Uh,

(13:07):
pretty much wherever you would get apodcast, you can obtain this podcast.
And I don't know how it worksbecause I'm not a techie, but
you can have it sent right toyour phone or iPad or computer or whatever.
Uh. And whenever there's a newepisode that pops right up right,
follow it. If you follow iton act comes up for you. Right.
My friend the sheriff to you know, I do met him and he's

(13:31):
a sheriff. He's a great guy, like he I was, mister Christopher
Burke right right, right, bork. Yeah, I'm surprised you got that
close. Well, so I'm onmy way home from helping a buddy finish
up a project on his deck,and uh, the sheriff texts me and
said I just spotted you and anda little smiley face right right, and

(13:52):
then I responded, I feel moresafe now for you. I'll tell you
the Orleans County, New York isone of the safest places in New York
State because we don't mess around here. Yeah, you know you you you
screw up, mess up? Yeah, right right, and there goes that
key. Yeah. Now you'd probablyshoot me for saying it, but you

(14:16):
know, we do live in NewYork State where you know, life is
worth living. I'm sorry. Nevermind the craft beers, right, I
know it is. What do youhave there? It's upside down? Yes,
that's always a good sign. Right. He's looking at me like,
what have you been doing? Jim'son fire today? Yeah, all right,
so you know we love Fifth Frame. By the way, Fifth Frame

(14:37):
was one of the people we talkedto at the festival, right, and
they had of course, they hadamazing beer at the festival, as they
always do. And one of theones that they just released was the new
Bounce House. Okay, so Iremember what we had that. We liked
it, so I figured that we'dhave it again on the show. See
if we like it again. Yeah, I'm pretty sure we will, but
just in case. I know,sometimes they don't list the evs on these

(15:00):
things, which drives me crazy.Yeah, that seems like a trend late.
It's recently they've been doing that.There it is six point. It's
just as uh tangerine Margarita. Woyeah, yeah, I love margar Margarita
showed a why I just that's thatscreamed summer or ridication to me. Oh?
Absolutely, So here we go.Listen to this folks. Oh yeah,

(15:24):
man, smells delicious. Now,how long did you was? How
old were you when you first didthat? When I first trect the beer?
Yeah, I was twenty one,of course, Jim, So we
want these podcasts to be family friendly. Otherwise I would have corrected you there

(15:48):
some explotase, but I chose notto listen. What am I gonna do
with you? I told you allthe time? Tell they well, I
had I had a first beer attwenty one when I was twenty one,
Okay, that's good. Well that'snot in inaccurate, that's probably true.
I remember when I was a littlekid. Now, I was born in

(16:11):
nineteen fifty something, a couple ofyears ago, middle middle fifties, let's
put it that way. And backthen things were way different. Yes,
and you know my dad would hejank, he drank Genesee beer. My
dad did too, that's what everybodybrown also, okay, yeah, and
twelve horse sil too, Yes,remember that. So, um, you

(16:33):
know Dad would be sitting there inthe couch and we'd come up to him
and we're how old we were,Dad? Can we have a sip?
Went and he always well, ofcourse my mother wasn't in the room,
but he always gave us a sip. So that's probably where it started.
Math. Yeah, No, mymy dad was not a huge drinker.
But my uncle worked for Genesee Brewing. Oh really, he would always bring

(16:55):
home like a bunch of free stuff. So my dad would indulge it those
times, the free stuff. Andyeah, I'm not gonna lie. Of
course I asked cook it. AndI had to be like maybe seven or
eight the first time I sipped one. Um, I didn't like it then,
and I tried some plumb wine laya few years later, which I
did like, which scared my dadbecause like this, you okay, that's

(17:21):
pretty fun. Yeah, but yeah, nope, so craft beer though probably
I started drinking beer right I wasn'treally a big beer person in high school,
like right before I went to college. I think I started. Okay,
yea cool, all right, Sowhat do we have? Uh?
Did you smell this? I did? Take take a sniff. Yeah,

(17:41):
it smells amazing. Yeah it does. It's it's got some I don't know
what it has, but you cansmell the orange. You're tangerine in there.
Yeah, tangerine, that's what itis. All right, let's give
it a try. Here we go. Yeah, it's delicious. It's very
it's delicious. Bounce House yep fromFifth Frame. Fifth Frame. Yep.

(18:03):
They're located south uh south south halfinch down town, Rochester. Yep.
That's a very good beer. Yep. And I talked to the actually spoke
with man. He's gonna kill mefor listen to the podcast. I can't
remember his name, but that theman who's the head brewer and the owner
of Fifth Frame. He wants tocome down there and do a do a

(18:26):
girl this live there, So wehave to work that out. I'm done
that in a while. We surehaven't. We need to do that.
But you know, it's not likewe don't have lives. Yeah, we
don't. We do. And thefood that fifth Frame, by the way,
is amazing, it is. Yeah, so you'll you'll like that too,
all right, so we'll that isvery good. That's a very delicious
beer. So if you get achance to get some Fifth Frame Bounce House,

(18:48):
uh, you know, get itup. Where did you get this
at the grocery shark? Yeah?Yeah, So this time around, I
usually go to a few of thebeer sellers that we know than Goddi's in
Beatavia um Um. Also sometimes Wagmentsbecause they have that little craft a few
times to get beer, but they'renot even more unfortunately, Yeah, it

(19:10):
was in the craft beer ile lastnight, as there wasn't one single bottle
there. Very sad, you know, things changed and whatever. So and
I'm not going to shoot myself overit, but it certainly is said.
Yeah, listen, they I couldsay the people at Hecadorans have been great
friends and and sponsors of Wammleve andeighty of the homely pair clinic and also

(19:30):
what yeah, so they felt usthey we have to give them things they've
they've been with us, you knowfor a while, a long time.
Yeah. Yeah. So uh thisweek, well, doing this podcast requires
three things. Your availability, myavailability, and the permission of both of

(19:51):
our significant others. Yes, okay, so last week all facts right,
absolutely so uh, last week wehad it planned and then stuff came up.
Life, life hit both of usand whatever. But I had made
these. Uh. I went andI bought already boneless and skinless chicken thighs.

(20:14):
I saw that, and go aheadand describe it, because that looked
amazing. The chicken thighs don't haveany skin or bone in them, and
you just you fold them out.And I put them on a cutting board
and I put sran ramp over them, and I took my little meat hammer
and I went and I pounded themdown to less than a quarter of an
instinct right, flip them over.Do the same thing. And when you're

(20:37):
pounding me, if you're not,If you pound one side and you don't
pound the other side, you're notgoing to get the results you want.
You have to do both sides soyou get you get it, you get
it thinner and also tender right.Tender is said it breaks down the muscle
and makes it more tender. Right, So then you know, you lay
it out and I put salt andpepper on there. I used a little

(20:59):
loud free, a little salmon ranchtrail dust rub best rubbing a lot,
you don't, you know, it'snot like you're rubbing down a brisket.
Yet you can overdo it on asmall piece of meat. And then I
put various kinds of cheese on topof it. I used moonster, I
used until that was gone. Andit's funny because we have we buy these
big containers of sliced cheese, youknow, sometimes for cheeseburgs and whatever,

(21:22):
and you can only use it somuch, right, Yeah, And then
all of a sudden, a littlemold girls on the side. And I
have a daughter that has a degreein community health. Yes, right,
so she goes, she goes,that's got mall in no way. So
I just trim it off, right, see your old school like me,
That's kind of how I worked thesame. So you line the thing with
the top of this already beaten chickenthigh with you know, all your spices

(21:45):
and then the cheese on top,and then you roll it up and then
you wrap it with bacon, myfavorite things. And then you set it
in a pan and a little moresalt and pepper on top of a little
little more lowries, a little moresalmon ranch not not no, you don't
do it up right. And thenum, So I have the whole broiler
tray filled with this thing. Uh. And then I take and put fresh

(22:11):
parmesan over the top, and thenI take it out to the palet grill
and I put it on the pealetgrill and I cook it for an hour
and a half, maybe at twofifty uh. And then I come back
and I take my thermometer and Icheck it. And you want anything you
cook with chicken, it's got tobe one six five plus, right,

(22:33):
I mean. And I was inthis one seventy five eighty five spery,
but the bacon wasn't as crispy asI wanted to. So I took it
in the house, put it underthe broiler for about fifteen minutes and got
that and then flipped them over whatever. So I wound up with these this
crispy bacon and these chicken wraps withcheese, and I put them up on

(23:00):
the thing for the wranglers at theranch here to die. They were wipelean
ham. Now the sad part ofthis is that I made I made two
batches of it, and I madea smaller one for Gorilla's right. Gorilla's
didn't happen, and so therefore Ihad to cook it anyway, and I
set it out again and it wasagain wipe clean. And I want to

(23:23):
on behalf of the salmon Rans,the salmon Rans, all the people here
that dearly love you, that youwere screwed, and I apologize that it
happened. But I'm telling you,you know, this is such a cool
way to make something that people.And they're not that big, you know.

(23:45):
Now, some of those uh,chicken thighs are fairly good size,
and I would roll those up andI would cut those in half and then
make two out of the right.But they're they're they're just wonderful. It
sounds and it's easy to do.Yeah, I am a little sad that
I missed out that they sound.There's only one thing I would add to

(24:06):
those, Okay, that in thatcheese. Okay, that well, let
me just explain to you that yourswas going to have. Now, my
my lovely wife does not like anythingwith heat in it, and in fact,
she's insane with it. So ifthere's any heat on it at all,

(24:30):
it is like I should be hauledin front of the Hag and tried
for and tried for, you know, crimes against humanity. It's not right,
but it's what I have to dealwith. So I don't make anything
over the top hot. I know, but you, but I I've known
you for years. You like spots, I love spicy and and I do

(24:52):
make you know. That garden isout there right now. That's square feet.
There's like some peppers in there toknock off take you right to the
moon. So anyway, um,a good time was had by all.
I accept you. But I willmake uh. I will make them again

(25:12):
in the future with halapenos in thethere for grillas that sounds amazing. They
listen. You put them on Facebook. If you don't follow Jim Simon,
follow him on Facebook. He putthem on Facebook. They looked amazing.
They didn't they look they looked delicious. God yeah, yeah, but I
was. I was sad. Butit's okay. It's all right. You
know, my my job is you'rea good friend, is to make sure

(25:36):
that you're not sad. So therefore, um, I will give you a
choice. You want a rib,you want potato salad homemade of course,
right out of the thing. Imean this afternoon, or do you want
the pie first, I'm gonna gowith the potash that's right here. Let's
let's give you that this looks awesome. Now, so explain how this was

(25:57):
actually made. Potato salad is,first of all, a summer thing.
It is a side that goes witheverything you do you make. It's a
perfect side for even basic cheeseburgs orhot dogs, right exactly, I mean
max salad is or uh yeah,uh potato salad uh is. It goes

(26:22):
with anything, especially the higher endstuff too. Sometimes. Now what I
do is I buy these little teenypotatoes, the red ones, the gold
ones and whatever, and I boilthem to the point where they're they're pretty
soft in the middle. They're notnot disintegrating, but they're pretty soft salt

(26:45):
potatoes. Correct, well, they'resort of. They're actually smaller than okay
okay, okay um, And theytell you every recipe that I look at
they tell you to peel them.I'm not doing that ever. No,
Okay, the skins are where allthe vitamins are and you know all the

(27:06):
good stuff that you like. Um. So anyway, you cook those down
and then you you know, youhave to take them right out when they're
ready because you don't want them tothe cynegrate and put cold water in the
air lim set for a little bit, and then you cut them up to
like one half inch squares. Whatdo you think of it? This is
delicious? You like it? Seriously? I'm I'm being completely honest. Okay,

(27:30):
So the one thing I love likethis gives it a little popa flavors.
Those onions, Yeah, the onionsa nice little crunch and also you
get the onion flavor when you biteinto it. The egg is delicious in
this. The sauce that the it'snot sauce, I guess wouldn't need the
right word for potato salad, butthe I guess the creaminess that's in here,

(27:51):
it's it all works perfectly together.This is delicious. It's mayonnaise and
vinegar. Um. And I'm onthis right now. I'm on this red
onion kick. Now. Normally I'ma I'm a Vidalia sweet onion guy.
Right. I mean all the timewe have twenty onions in the in the
kitchen, But lately I've been onthis red onion kick too. Yeah,

(28:15):
I didn't give you a big enoughspoon. Um, I'm shoveling down my
face. So what I did.What I do is I cooked the potatoes
down, and then I make sureI stop them. I put cold water
in there and let him sit,and then I start in, um,
chopped up uh, celery in thecelery, chopped up celery, chopped up

(28:36):
red onion. Uh. And Idon't I like stuff. I don't know
how to say this, right.I like things that are substantial. I
don't like them diced to minced.I guess right, I want a chunk.
You want to get that good mouthfeeling, right, So I I
do chop up the the red onionand the celery, and uh. Then

(29:00):
what's in there is a red sweetpepper. That's what that is. Yeah.
OK. And now this particular recipecalled for um, a couple of
tablespoons of sugar, and I Ilike more vinegary than I do sugar.
So I was a little disenchanted withthe sweetness of this batch. Um.

(29:23):
But then I thought, okay,I added a little more vinegar, a
little more salt and pepper. Salt, pepper does it? Salt and pepper
will help that out a little bit. And then a ton of mayonnaise.
Um. This one. I didn'tput any mustard in. Yep, that's
that's usually you're right, Dijon mustardI made in the other batches a couple
of weeks ago. And then Ihard boiled four jumble eggs. And then

(29:51):
I have the slicer thing you putthe egg in and you go and it
just slices it. Yeah, it'sreally cool. And then you mix it
all together and then I taste.I had a little more salt, pepper,
a little more vinegar, and awayago, so I half it already.
I know you're you're you're just nonthrough it now. I always think
to myself that I'm making too muchof this, and I see, well,

(30:17):
yeah, I know you, butum, you know, the family
nod on it. We had thisevery night for like four nights, and
everybody loved it. So I Ihad never made in my life potato salad
before a couple of weeks ago.It was a lot of fun did a
very good job on this, andI trust me, I know about the
cooking thing. I recently relocated whereI'm kind of by myself and my household,

(30:41):
so I have to kind of getmy mind to not cook the large
quantities I do for the entire familyjust portunate for just myself. You know
what happens to me with that.We had one time period where the kids
all moved away. And you know, I mean, kids are like rub
our bands right every time, andI love it. I mean, I

(31:04):
just you know, I'm right intoit. But it was like cooking for
two people was a chance hard right. It's very high now, cooking for
one like you is the same ascooking for two like because you have an
appetite and a half. Let metell you, I'm a growing boy.
You are, you are a growingboy. But every time I would cook

(31:27):
just for two, oh, mybuddy Denis or my buddy ad or my
buddy Dave or whatever would show up, and Diane would go, oh see,
I told you never cook for justtwo. So I learned I just
cook stuff and if at last,fine, if we throw it out.
They say that the every American familythrows out fourteen percent of the food they

(31:52):
buy. I believe that whole hard, you know, I really do.
And every once in a while,I mean god, I go kicking and
dragging. I don't like to wastestuff. You don't hate food? Yeah,
me too. So anyway, thisis really good. And you know
what, you're at the salmon ranchwhere there's always people hanging out here,
so never cooked just for two.I know, I love it. Well,

(32:15):
we have to get you and youryou two girls over here have a
feast. That would be they wouldlove it. Yeah. You saw Trinity
on our way to uh yeah,yeah, she was excited to meet you.
What a respectful little girl. Howold is she's seven? Okay,
hello, mister salmon. How areyou? You know some kids go you
know, I don't. She wasengaged. She was just wonderful and that

(32:38):
stuff doesn't happen off, you know, by itself. Yeah, she's a
she's a good girl. She's avery good girl. That's wonderful. So
she's so cute. She's like,he's the guy that gave a snowflake cat.
Yeah, I got another one outback for you. Listen, before
we eat more food, I kindof polish off my beer already, so

(32:59):
I think we need another fire itup? All right, here we go
Matt Wilson checking out the cooler therethat he brings us filled with ice and
there's nothing worse than well, Idon't know, non ice cold beer.
This is the girl List podcast onIheart's Spreaker and Spotify, Apple wherever you
get your podcasts, and we wouldconsider it an honor if you would go

(33:22):
to grill list podcast dot com ormore precisely info at grill list podcast dot
com, send us an email andanything you'd like us to review, or
your favorite beer or comment on.You know, how you think we should
both be arrested and putting prison?You know? Yeah, I'm sure there
are listen quick question before you getin this beer? Yeah, because we

(33:43):
So we've changed seasons, right,We're in summer season now, right?
Does I know we like everything whenit comes to beer. Does your beer
taste change when those teason gets warmer? Yes? Um, it does?
It is more m I still likemy loggers in my heavy stuff, you
know, my my I don't knowwhat you call it, porters, the

(34:04):
porters, dark browns, what doyou call them? The porters in the
Why can't I think of the worldall of a sudden, what's wrong with
us, can't imagine. But allof that will stay until fall. Yeah,
and we're only stops. Yeah,well only in this for two or
three months and then we're we're backinto the other stuff. But summer beers
are so cool. They are.I mean, you're looking at beach boat

(34:30):
of vacation out in the yard orwhatever. Right, So yep. So
summer beers usually have a lower ABVso you can drink them in volume versus
the ones where you're you're inside forlike a cold winter's night and you drink
that heavy stout that's like a tenpercent right from near to sleep? Yeah,
pretty much right, all right,so it's sick staying in This is

(34:55):
This is a sour from Young Lion. Young Lion. I believes that of
Buffalo um and this is a cranberrysour. Uh. I don't know.
I don't have that many sours fromYoung Lion. I've had most of their
IPAs and stuff. Are they acraft brewery? They are craft brewer,

(35:15):
Okay, you can there's a littleindependent label thing right there. Uh.
This is a six five point sixSo this is a light. This is
says, bring on the summer holidays. Our cranberry sour belongs to every holiday
holidays celebration from Thanksgiving to New Year'sDay. Instead of traditional wheat, we

(35:35):
use a mulling uh and mulling spicesto add a little spice to this sour,
sweet fruit and farmhouse yeast to givethis sour beer wild a wild flavor.
We hope you find heartwarming. Allright, that's a lot of I
like it though. All right.No, I've had a young lion beers

(35:58):
before, which which are wonderful.I don't know if we did the sours
with them before. Well, we'reabout to find out. The Hall of
Famer, No, we don't see. Maybe it'll be up there. We
will find out. You'll find outif they if they make the cut,
the sound is next there you go. Oh, it's overflowing. Don't worry
about that ten thousand dollars radio cut. You got enough money to replace it.

(36:23):
I might have to have another shrimpgo ahead. That's that's what it's
there for. Oh my god,this one's ready to guess this shrimp is
awesome. Gosh, yeah, Wilsontreats his radio partner wonderful. So this
has got a spice smell to it. Okay, so I'm make sure you

(36:45):
see how this taste. Well,nice shrimp. Um. We were talking
about the fact that we're in thesummer beer and then net the Verbage just
said, this is like a HollieSo yeah, you get that. How
they spice that? Yeah, yeah, that's like Holliday spice. How does

(37:07):
that work with a sour But well, we're about to oh cranberry, Yeah
I get it. Oh yeah,because you have the cranberry stuff for Yeah,
yeah, that makes sense. Ialways thought I was born well done,
well done in the fifties. Yeah, cranberry remember when it came into
can Yeah, it looked like thethe siren thing on top of police car.

(37:28):
It did. You're right. Westill we ate that. So so
we started eating the fresh cranberry saucelater on in life, but we we
hate that gelatinous canny trap forever.Well else because it was available, it's
cheap. Yeah, all right,let's try it. There we go.

(37:49):
That is certainly different. That isdifferent. So it has a sour taste,
but it has that that howid theyspice taste? But it's not I
I will say this. I'm nothuge on the spice thing like that.
But it's not crazy, it's notoverbearing too much. I agree, I
don't. Yeah, I kind oflike this beer. That's kind of where
I was going. Yeah, it'snot bad. Yeah, now, um,

(38:15):
what's the alcohol on this again?It was five point six okay,
so it's light. You can justyou can drink a bunch of these if
you wanted to. I mean you, I sure you phrase them. You
can drink more than one. I'msure I might have to have another shrimpest,
but you're fine. I brought themfor you, my friend. They're

(38:35):
good, right though, those shrimp, those are delicious shrimp. Mhm.
Man, yep, beer is notthat bad. I should do like it.
M you treat me well. Youknow that. I try seriously,
I mean, I I work.You overheard. It's part of the territory.

(38:58):
Yes it is. So. AsMatt finishes off his potato salad along
with this wonderful beer, I wantto talk to you about these beef ribs.
I'm excited about these. Now.I made the crucial error on these.
I went to the big giant boxin this guy that they're cheap.

(39:19):
Yeah, which we all do it. Yeah, you know they're cheap,
but they're down and dirty. They'rebeef ribs or whatever. You don't know.
This might have been a dairy cowfrom somewhere. Um, and they're
very inexpensive, and it's all abouthow you treat them. Yes, Now,
I found myself, uh, havinga full day today and knowing that

(39:42):
I had to provide food for grillus, and so around three o'clock these
went on, so I had threehours to get to So they're around in
the pellot rill. They're smoking likecrazy. Around three seventy five, I
dusted them down with trail dust ruband you know whatever, and then I
brought them with salmon ranch, cherrybourbon barbecue sauce, and then I took

(40:07):
so I always put a um panin there with some water and a beer,
and that's just creating a moisture environmentwithin the pellet, right exactly.
And this, of course is theOh don't we love the Louisiana Black label

(40:27):
LG twelve hundred, which allows meto cook all these ribs and had I
had four double packages. Yeah,the official pelletchrome and and some wonderful competition
blend pellets. Nothing, nothing fancy, and they are to die for it.
So then I cook them, andthen I put them in foil pans

(40:50):
and wrap them and pour some ofthat beer water mixture over the top,
which steams them and makes them moretender, and I can't wait for you
to try them. Well, Ijust inhaled the pails, so I guess
that's nice. All right, Soright now Matt is going to talk to
you about all kinds of cool stuff, sponsors, where you get this podcast

(41:14):
while I go get him ribs.Listen for him to get me ribs.
I'll say whatever I have to say. So you're listening to the grill of
this podcast. We are available onSpotify, iHeart, Spreeker, Apple,
Google, iTunes, wherever you getyour podcasts. You can find us there.
We just came back. We're freshoff our trip from Buffalo Canalside at

(41:36):
the New York Statecraft Rowers Association Festival. It was a fantastic time. Still
kind of putting that one together,so stay tuned for that. That will
be out very soon after this podcastis out. Also, just like Jim
mentioned, it is fourth of July. It's coming up, and you want
to make sure you get yourself someof our cherry bourbon barbecue sauce and also
they trailed us rub. If youmissed all the stuff that Jim said about,

(42:00):
you can get it from rewind thispodcast to towards the beginning. All
the listing of all the stores arethere. All students go to Jim Sam
and that Commi's got that list thereas well. But you're gonna want to
want you want this sauce, youwant this rub for the holidays. There
you go. You are a verygood status tisie. Oh my god,

(42:20):
I've done it a few times.He smelled great, by the way,
and well anything any beef you're cookingsmells great. It does, and we'll
just decide. The deciding factor isis it tender? Whatever? These are
marginally tender. Okay, now they'revery warm. So there's some napkins right

(42:44):
there for you if you want.I'm not scared Matt Wilson diving into those.
What do you think? Oh yeah, let him go. Number one.
That flavor is outstanding. I LikeI've always said this, and I'm
not just saying because I'm part orthe crew that that does the sauce rub,

(43:04):
but that combination that salt, pepperygarlic you rub and that sweet sauce.
It blends well, it does,it blends really well. And this
is and I don't know. SometimesI'm embarrassed. Sometimes I am embarrassed to
say this because I go and findthe cheapest meat and just my goal is

(43:25):
to try to turn it into something. Why are you embarrassed by that?
Well, because you know, peoplethat really want to please their guests would
never risk having a failure. Butthere are also people who are not financially
secure, let's say, who haveto who need to find ways to make

(43:47):
something out of nothing. Yeah,you know, if you get life gears,
you lemons, you make lemonade.Right, So you're helping a particular
portion of the country and or theworld where theever they're listening. We may
not have the financial means to buya two hundred dollar brisket. Maybe they
can only afford a twenty dollars orsomething or whatever. So I think you're

(44:09):
doing the service by doing that.To be honest, Well what do you
think? So here's my here's myoverall conclusion. Tender enough, Okay,
it's very definitely edible. The flavorsthere, you're right, Okay, Usually
with a beef rib, if you'reallowed at the time you cook them lower
and slower, so that gets themlike fall off if you blow it and

(44:30):
it's fall off the bar, it'snot there, but it's still it's as
you can see, it's pretty easyto bite and choose you so it's not
like it's tough. So it's it'sas tender enough if you think of competition
ribs or you have to have alittle bite to them. That's kind of
like the level what they're at,right, Okay, the I don't know
if you're well, of course youremember the last cooking show we did,

(44:52):
Yes, we had beef were froma butcher. They were, they were
huge, they were they were thebeef ribs of your dream. They were,
they were and you can see them. I remember the previous they were
that they This is not that thatwas ridiculous, but this is a pretty

(45:13):
good volume for twenty dollars. That'sactually really good. You can get you
know, I had enough there tofeed I don't know, fifteen people.
Probably this is good. Um anyway, I there are two types of people
that eat ribs and chicken wings.The people that gnaw every single fibers down

(45:37):
to nothing and all there is isa bone left and then there's the people
that eat just just like the getor get to most they can and throw
it out and start another one.I'm that guy, Are you really?
My wife will gnaw every single celloff of a chicken wing and all there
is is the bone left right thatdoes That's not you know, that's I

(46:00):
don't have the time for that.I'm doing that right now. That's still
funny. I told you I hatewasting stuff. I know you do.
I know you do well. Youknow that's I can you know you know
what. It's the way I wasraised. I'm telling this is a true
story. My mom was. She'sthe nicest one in the world. You
better absolutely, she's wonderful. Butgrowing up she was a little tough.

(46:21):
You cannot leave the table, I'mall because you know, we weren't rich
and that you know, no one. We didn't have money when I was
a kid. So she was like, if I made this food, you're
eating it. You're eating every morselof this food that I made. But
we've been sitting there crying sometimes.So that stuck in me though, and
I don't like to waste food.Yeah, but your mom, some of
the things that you have described thatyour mother has made. She makes some

(46:44):
amazing food, is like, andnow as an adult you can appropiate what
you had. Absolutely the jerk stuff, the boxtail, you know whatever.
Yeah, that's good as fish,the deep fried snappers she used to do.
Uh just now. Her heritage isJamaican, but she she was born

(47:05):
here though, right, Her dad'sstraight from Jamaica. Really, that is
so cool. Yep, that's great. So yep, So I have a
Jamaican slash Southern combination in my family. My dad's from teachers off to Carolina,
so you gotta cover. Yeah,and we haven't made it to Kingston
yet not. Yeah, we gottawork on that. Coded up. Yeah,

(47:27):
it's yeah, messed everybody. So, um look at yeah, No,
I mean there's there's a lot ofmeat on those Um, these things
have the membrane on. I tried. It's hard. Rib beef ribbs.
It's almost impossiblely get those membranes off. You're if even if you took a

(47:47):
filet knife and cut them off,you're taking half meet with you, you
know, and that that that thatalone just aggravates me. So just because
I am curious, do you remember, I mean obviously, like I could
watch the film again and see howyou did it. But what did you
do to those beef ribs and thecookie show to get them like that?

(48:10):
Besides besides the fire at first,well, first of all, I have
to start at the butcher phase.And I got it at a local grocery
store from a butcher, and itwas four times as expensive as what I
bought for what you're eating right now, right, Okay, that being said,
they were thicker. They came fromangus, So these things might be

(48:34):
from a wallaby for all. Forall, I don't know, but you
know that I invested in some goodstuff for the What we did was we
we did two types of rubs.We had this uh Kansas City, right,

(48:55):
I remember that, Um, thatwas really good and everybody like that,
even more than the Salmon Ranch trailDust Road where that thing I'm gonna
I'm gonna delete that out of anyway, we did both of those, and
we hammered the robin there and thenit was low and slow and the girl

(49:16):
caught on fire. But but theit was you know, two hundred degrees
right for hours, hours, hoursand hours you did wrap those at the
end, Yeah, and you windup with so tender that you a spoon
would pull them uplay you open upthe girl just in that preview, they're
gingerly as you opened the top up. It was so good. Yeah.

(49:39):
So that's you know, that's howdid you manage to knock it out the
park for both cooking shows? Brictually, that brisket was like the best person
you ever made. Those ribs werejust the sane and I thought, well,
I'm gonna I'm gonna do a briskethere on fourth of July. Exit.
That's awesome. Um, and youknow, my wife is not on

(50:00):
board with grilling. She just doesn'tlike that stuff. She doesn't care about
it, right, she actually eatingit, and well and maybe and uh
so I just want to cook abrisket and she goes, oh, no,
the brisket. Another brisket, youknow, Okay, yes, another

(50:20):
brisket. And when she does tasteit, she goes, wow, this
is really good because we make ithere, like you know, I don't
know, the Texans say they're thebest in the world. You got it
going on with the brisket. Wegot that nice smoke, yeah right,
and it's tender. You got thecrust on the outside and as good as
it gets so anyway, yeah,no, no, I you know it's

(50:45):
it's funny. For for Father's Daythat recently passed, I cooked dinner,
you know, I cooked dinner formy father and for my mom. Usually,
right, they say fathers are supposedto sit down with them take care
of you. But you, youand I are similar. I like cooking
and I want to cook. Iwant to eat. Anyways, funny you
mentioned that my daughter, who hasthe same sense of humor that you and

(51:07):
I do, she said, Dad, what are you making yourself for her
father's dad? And I said,honey, just you know, stay tuned.
That's too funny. You know,before I forget and we need to
have you dive deep. Um,I want to and you know, give

(51:28):
out a little bit of a shoutto our newest uh supplier of the salmon
ranch cherry bourbon barbecue sauce and salmonranch trailedst rub, which happens to be
Skips in Fairport. Yes, that'sawesome. This is a meat custom butcher
store Delhi like you've never seen beforein your life. And there's this is

(51:52):
Skips in Fairport. There's also Skipson the Ridge and they're they're they're similar,
but they're two different families and theyyou know, they work together and
they they love each other and whatever, but it's two separate deals and they
do just an awesome job both Skipson the Ridge and Skips in Fairport.

(52:15):
And Skips in Fairport is the newestarea where our store where you can get
the salmon ranch food products. Sothat's awesome. They posted a video.
You probably saw it, right,Yes, they did, and it was
pork chops on the grill with thesalmon Ranch. Barbara looked really good and
those guys got it going on.Yeah, yeah, I'll tell you what,

(52:36):
man, Skips they know what they'redoing. They they're slinging that meat
up there. Man, they reallyare. That's awesome. That's awesome.
Um, in the well, wetalked about this earlier, but in the
sadness department of the Home of theGrillas podcast has to do with Homely Pair

(52:57):
two. But uh, you've beendoing that show for thirty plus help,
I know, it's just game.In the sadness department of Gorillas is the
closing of Hagendorn's Market at nine sixtyfour Ridge Road, Webster in the town
of Webster. And you know,it's it's the end of an era started
by Bruce Hagendorn and his wife Maryback in nineteen fifty three. And it's

(53:23):
been quite a run. Um anduh uh Mary is still alive and Bruce
passed away a couple of years ago, and it was just time, and
it was time. And it's astruggle for a smaller, small time,
family operated grocery stores with all theyou know, the Walmarts of the world

(53:45):
and the whatever. But um,you know, we just want to say
that we really appreciate them trusting us, especially on Wham eleven eighty, for
representing them for all these years.And the meat that came out of there
was listen, second enough. Iwill tell you this. This is still

(54:05):
one of my fondest memories. Besidesevery morning when I was your producer at
the clinic, we got those deliciousdonuts every morning, uh and those the
cinnamon what do you call those?The fritters. But the best thing in
the world was the first. Imissed the second one because I think I
was on vacation, but the firstone that I that I was able to

(54:27):
be a part of when Chef Joebrought all that the duck Juan Times and
all that stuff, and that waslike you introduced me to a whole new
world of like this is what happenedwas just for us. So I'm like,
holy cow, yeah, this isoutstanding. The chef brought around.
This is going back maybe I don'tknow, five six years, it's a
few years back. But the chefbrought a full Thanksgiving dinner to the broadcast

(54:52):
at the studio downtown Rochester. Andhe brought the turkey, yep for Thanksgiving,
and the potatoes and the pie andthe cranberry and and you know all
the I'm forgetting all the other stuff. The one he brought everything right.
And then I had at that time, I had a guest and a co

(55:15):
host with me, so there werethree of us. Yeah, so we're
down on my truck tailgate in blowingtwenty nine with a plastic knife trying to
carve up a turkey and it waswonderful. So, you know, just

(55:37):
I have some great memories. It'skind of like a you know, when
when our restaurant, Tillman's Village andclosed a couple of year and a half
a dollar um, you know,thanks to Hagad Orange for a great run
and we wish all the people they'rethe best. Yeah. I was so
happy. Expect like every time Dalefrom Hagadorns would come down with some streats,

(55:59):
it would be a variety of stuff. You bring a bunch of stuff
sometimes and then sometimes when we wentremote and I still to being studio,
when I got to show it toyour face and stuff that Dale brought me.
Yeah, yeah, yeah, heenjoyed doing torture you for a little
bit. So he wanted me tomake sure I told you that there's some
good beers here that you brought forus before the beer a aisle closed down,

(56:21):
So I'll know I'll you up here, has man, I will.
I will truly miss them, Ireally will. All right. I think,
uh, Matt has another beer herefor us to uh analyze here on
grill list. What do you havethere? So this looked similar to the
Bounce House to me. Yeah,that's why I got it. Uh,
this is a It's from Ethaca BeerCompany. Okay, so obviously from Ithaca,
New York. Right, the samemango sour ow do you like mango?

(56:45):
I love mango excellent? So it'sanother low add five point one okay?
Um? Normal yeah, normal atleast it's not a three oh like
in you know, in the olddays in a while. Yeah, yeah,
you know that German beer that wehad was really tasty, that was
like a three. Yeah. Yeah, So that one's pretty low too.
This is yeah five point one.Uh, mango, there's the only thing

(57:06):
listening. There's mangoes, really mango, not sour it is. It's a
sour okay. Oh, it's asour Okay. So I don't I put
it upside down because I'm not sureif it's gonna be anything like that,
I don't know. So we're gonnafind out. Is Ithaca a craft brewery?
Yep? There's your oh yeah,independent table right there? Okay,

(57:27):
m m there we go four threeto one. There you go, all
right, you smell anything? Notreally? I got a pour it first.
I only bring forty glasses here,buddy, Come on now, I'll
try to give you less dishes,Jim, thank you. I appreciate that

(57:47):
we have a dishwasher, you know, so why but still, oh my
god, there's two shrimp left.You have one, I'll have one,
all right. So this is uh, this is um it's kind of clear,
right, so it looks it looksalmost like yeah, like a yeah,

(58:08):
yeah, that's thanks. I gotyou covered, by friend, I
got you covered. I smell alittle bit of sour and a little bit
of sweetie, maybe a little bitof fruity. All right, let's try
it. Let me get on myself. There you go. Well, this

(58:28):
is not a pucker sour. It'snot. It's kind of it's kind of
crispness to it. But yeah,it's not hyeah, it's not overly anything.
It's kind of a really easy drinkingbeer. Yeah, I would agree
with that. So if you're cuttingthe lawn or something the law, or
maybe you know, you're shoveling snowor whatever you do, oh, I

(58:51):
don't I this is not what Iexpected that I expected a puck or sour
and something I didn't like. Butthis is not. This is this is
definitely drinkable. M h. It'snot bad at all. Now that is.
Ah, we got a thirst quencherthere. That's a very good way

(59:13):
to put it. Guess if youwere hot and thirsty this you would like
this. Yeah, because you coulddrink this, not just the little SIPs
of it. Yeah, and youwouldn't take two steps and fall over.
It's only five, so you'd beOkay, yeah, that's good. I
like that. Yeah, it's notbad, it's not it's not anything like
the Bounce house was thick and soit's not like that at all. But
they can kind of reminded me ofa little bit. So yeah, they're

(59:37):
very similar. Ye, I'm surethere's a lawsuit going there might be somebody
copied somebody. So out in thegarden we have oh gosh, we I
I it seemed like, over athree week period, every day would come

(01:00:00):
home from work, I brought moreplants, and finally my wife said enough
is enough. And I've got fouror five kinds of peppers. I have
read sweets, green sweets, goldsweets. I have halapinosum Hungarians, which

(01:00:21):
I love those those. I lovethe stuff, all these things with cream,
cheese and stuff, and really haveat it. And we have,
oh my gosh, I have probablya half a dozen tomato plants which are
very big. I have better boy, loving boy, you know. And

(01:00:42):
then there's just one that's I forgetwhat the name of it is, but
it's a big, thick, wideum not that's a different looking tomato,
but it's one of the better tomatoes. I wish I could remember the name
of it. I should have donechow preps um. And then my daughter
and her husband did a whole bunchof hothouse stuff in the sunroom. And

(01:01:06):
their stuff is growling. So there'sare behind the other one. We're gonna
have tomatoes into November, so Ishould stop here weekly. Yeah. So
we have eggplant out there. Wehave butter nuts, squash, we have
some other kinds of squash which Idon't remember. We have zucchini's, two

(01:01:30):
giant rows of those uh edible podpeas. There's potatoes out there, carrots.
There's pumpkins for the kids. Theyhave three giant pumpkin plants ready to
go. They are excited about that. I'm you didn't get here last year,
but this year so um. Andthen cucumbers. Now I had a

(01:01:53):
little bit of a hiccup with thecucumbers this week. Groundhogs. Oh crap.
So Diane goes online. She goesgroundhogs love cucumber plants. So I
had to go out and make shifta fence around it. So I have
like a I don't know, twentyfoot diameter fence around my cucumber. So

(01:02:17):
and they nod on I'm pretty good, but not fatally, I don't think
so. I think I'll be okay. Actually, when you cut back a
little bit, sometimes it's more prolificwith the fruit and you get more than
your hot. So anyway, moreto come on that. That's great.
Yeah, so we're going to andI have onions I loves. I'll be

(01:02:38):
riding your gardens. Yeah, absolutely. And so the reason I brought that
up is we're finishing up on thestrawberry season and what's left out there now,
Yeah, how'd you know? What'sleft out there now is very small
strawberry tiny strawberries, right, butthey're they're they're fully ripe and whatever,

(01:03:02):
and they're like candy. And soI went out this morning because I knew
my buddy, um you know,Matt was going to be here for grilled
us. And I picked whatever Icould. And we've probably our patch might
be, oh, I don't know, two hundred square feet me okay,

(01:03:23):
okay, And we probably picked outof their fifteen or twenty quarts of strawberries.
We've had strawberries for a month,strawberry shortcake, strawberry this, and
and I how I freeze them becauseDiane likes yogurt in the morning. And
um, when you trim the stockor the stem thing off your strawberry and

(01:03:47):
your throat in a bag or whatever, it's all froze together. So what
I do is I take it andI put it on a tray, you
know, drain all the water.I'll put it on a tray, cover
it with sarand rack rap and putit in the freeezer. And so each
individual strawberry is frozen. Then youscrape them off with a spatula, put
it in the thing, and they'rethey're not at all clumped together, right,

(01:04:10):
so she can enjoy them throughout theshe wants whatever. So uh,
but this morning I went out andgot because we're on the end of it,
ye uh, and I harvested hand I did not have enough for
a pie. And I thought,well, okay, I've got some of
these cherries left out in the freezerfrom our cherry bourbon barbecue sauce experimentation.

(01:04:33):
You mean, the best sauce ofthe planet, Yeah, and on the
planet. And uh, I wentthere and defrosted some of that and mixed
that with the strawberries. And nowthat's what that pile. This is a
strawberry cherry pie strawberry cherry. Now, I don't like my pies uh and
and it's okay if you do.But I don't like my pies over sugary.

(01:04:58):
I don't. Okay, I'm not. I think we've had discussed before.
I know, I know mister Welchloves sugar. He wants a sugar
crack out of right, he justwants it pounded with sugar. But that
but this is uh and it andit was, you know, fairly quickly
off the out of the oven.That's why it's kind of dishoveled a little
bit. Okay, But as Mattshovels this in, what do you think

(01:05:26):
Isn't that that's insane? I knowso good, I know, and I
love making pie and it the kids. The kids are always saying to me,
why are you making another pie?Well, it's because I love it.
Not blend of strawberry and cherry.It's different, it's different, but
it's so good. You like strawberryrhubarb. Yeah, yeah, my rhubarb

(01:05:50):
plants died. I need to reinvestin that. I had rhubarb for years
here, which was fun and Iused to go out there and make strawberry
rhubarb pies. I can't do thatnow, so and and rhubarb in the
grocery store is insane price wise,right, So this is a unique commination

(01:06:13):
and it's something I would do again. You like it, Yeah, of
course it works. Yeah, ofcourse, of course you do. Oh
man, Yeah, you're good atthat. I didn't mean eating. I
mean you're good. You know Ihave. I've been showing things in my
mouth for a very long time.Well, I cook. I learned my

(01:06:38):
lesson years ago. When I makea crust, I always put it in
the pie pan and then I cookit before I put the filling in,
because there's I've had this happened tome a hundred times. Yeah I know.
And I've had this happen where ifyou just put the filming in on

(01:07:00):
raw dole, it's doey on thebottom. Raw I can't have that.
So you know, it's crisp,it's flaky. I'm hammering this. Yeah,
yeah, that's good. That's happeningagain here the man, Yeah you
are. It was a different Um, it was a different combination, I

(01:07:21):
guess, you know, cherries andstrawberry. Um. I went to look
up a recipe for that, andit did not exist. Yeah, it's
because it's not a combat people usinga shrubbery. These are you get strawberry
cheesecake or cherry cheesecake. Get astrawberry cherry cheesecake. Now, these are
you know, these dark sweet cherriesthat we use for the barbecue sauce.

(01:07:44):
But um, when I was akid, I used to there was a
on our property in the neighbor's nextdoor was a sour cherry tree. And
that is the best cherry on theplanet for a pie. In my opinion.
I think that's why this blends togetherthough wells because even though it's sweet
cherries, which definitely sweet cherries,it still has that little bit of a

(01:08:06):
bitter bite, a tiny bit ofa bitter bite kind off up at the
strawberryes. Well, I don't puta lot of sugar in there. There
is maybe a quarter of a cupin the whole pie. Now the recipe
calls for half a cup or more, and I don't I don't know.
I just like it when it hasmore of a tang to it and whatever,
a little sweet little of tang.Right. So, anyway, a

(01:08:29):
good time was had by all righthere at the salmon ranch. Look,
that pie was awful. Where isit good? It's a very good episode.
Yeah, I'm okay with this episode. Well, yeah, you brought
shrimp. I left your one.No an honor of you. I want
you to have it. No,I ate a bunch of already. I

(01:08:50):
insist that one is yours. Right. I know you're a man who loves
shrimp. Oh, man, Ilove shrimp. I have a friend of
mine who whenever we have a gatheringhere, he brings big shrimp, big
shrimp, and I'm always saying tohim, where do you get these?
And he said, out of thecanal? Yeah, those are I've had

(01:09:15):
some of the shrimp crackers where you'relike it's all mushy, and this has
got a nice little crunching. Yep. Yeah, thank you to my mother
in law. Oh okay, hmm. Do you know where it came from?
Yep, I do. I'm onit is it from a big box?
Yes? Okay, well a wholesaleplace? Okay, alright, I

(01:09:38):
can live with now, I knowwhat you're talking about. All right,
that works. So it's your turnbeer time. Yeah all right, this
is too funny. You know.That's why I love doing this. Podcast
because Matt always bring some of thefinest bears in the world. And we're

(01:10:00):
just fresh off this beer festival atCanalside and Buffalo with the New York State
craft Brewers Association. That was somuch fun. We um. We brought
a canopy and a table and weset up and and we did grill this.
We interviewed people that were brewers andmanagers and workers, you know,
at these various craft breweries across NewYork State, and it was so much

(01:10:25):
fun. It was it'll be upin a few days. It takes a
little bit of editing to do.We had we had one guy that sat
down there and told us this wholewhole story. It's so funny. I
think we were. I was forto eat my horrible I shouldn't say that.
Yeah, I won't say that.Edit that. So I'm gonna give

(01:10:45):
you a choice. Yea, allright, So you can either we can
either do another beer from fifth Frameor I also brought key Lime Pie Wars.
If you will, we have akey li key lime pie from Story
when Yard Brewing, Okay, andwe have a key line Pie beer from
Resurgence. Let's do the war.Yeah, mine, I don't mind at

(01:11:09):
all. No, I mean Ilove fifth Frame. Don't go away with
that, all right, So firstup in the Battle of the key Line
Pie pie. I like this,man, this is fun. So this
first one up is Stoneyard Brewing keyLine Pie Pastry sour Ale. First of

(01:11:29):
all, let me just say somethingabout Stoneyard Brewing. Yes, they make
something. They do, those guysas they've been reinvented fifty times in the
last five or six years, andthey make some great beer. They do,
they do. So this is theirkey line pie. I think we've
had before. It was a whileago. I don't know if it's up
there now. I don't see iton the wall, but I think we

(01:11:51):
did. But I could be wrongtoo. All right, six point six
so it's a little higher than anormal one, right, um, but
it I know everyone is a bigfan. Now you already know this is
a very popular It was located inBrockport for a while. Uh they now
have combined with oh god, theyhave they are They had combined with Segar

(01:12:12):
Sager Beer Works. So yeah,there you go. There was one in
Webster for a while. Yeah.So now now it's Segar install your a
combo. So this is the pastrie, the key Line Pie Pastrie sour ale.
All right, I did not breakall the way. Oh all right,

(01:12:34):
So this is the first in thebattle of the key Line pie.
Uh oh, there you go.Okay, man has to work on the
top of the can. There yougo. Yeah, it just went into
one open for some reason. Oncein a while. Every once in a
while, do you remember long agowhen it was the uh you had the

(01:12:58):
opener that pushed I do where youbefore you pop? You popped up in
yourself? Yeah, I remember though. Yeah, that was most of when
I was growing up. That waswhat the beers were. There was there
was a sealed top and you tookthe thing with a point on it and
open it. When I was akid, they used to sell the Hawaiian
punching can. Yeah. Yeah,yeah, Now I smell some serious key

(01:13:20):
Line pie. It's there. It'sit's intense, all right. Stoneyard Brewing,
key Stone Yard Brewing. Let's checkit out. You can definitely taste
the key Line Yep. You caneven almost taste the Graham Cracker crush.
Yeah you get that. Yeah that'sa good beer. That's actually pretty good.

(01:13:44):
Yeah all right, So put thatone down. Put this one to
the side. Mm hmmmmmm. That'sactually that's actually really good. That's a
good beer. All right, upnext Resurgence, Resurgence, key lime what
do they call it? Key limepie? Contains lactose. This one is

(01:14:06):
only five point zero in comparison tothe six point six. So okay,
six point six for stone Yard andfive point zero for Resurgence. This is
their version of the key line pie. All right, there you go.

(01:14:27):
Looks about the same. Yep,yeah, you're right. Yeah, clothes
do you want ye grab a newone? There? I don't want to
contaminate this one with that one.You know how that works. So here
we go, my friend, thebattle of the key line pie beers.
All right, let's smell this.That smells more sour, doesn't it.

(01:14:48):
Yeah, I don't smell as muchkey line. All right, let's go.
Well all right, so here sere, I have an obvious choice.
I think you. I think Ithink we're on the same page. I
think Stoneyard wins. I do yethis? Well? The Resurgence is uh,

(01:15:12):
it's good, it's good, butit doesn't have the rush to key
line. No, that tastes morelike hey line. Right, and in
the back. I get that groundcracker crust. We're in this one.
I don't get I just get sourand right does this say sour on the
on the can on this one?Yeah? On Resurgence it says hey lime

(01:15:32):
pie. M No, that's notwell it is. It's not sweet.
No, now, not that thestoneyard the key lime is like sugary.
No, it's not like that.It's got a little bit more of a
sweetness to it. Will you smellthat though? And you smell key line

(01:15:56):
and that's part of you wonder howI wonder how they get them French?
You know? Yeah, I thinkstill Yard wins, you know, Resurgence.
If you're listening, we love you. Well, yeah, it's just
stone Yard, stone Yard. Hangon, I like ending in my applause
button. Ready, there you go, there you go. Still Yard is

(01:16:19):
the winner. Yeah. Well we'vehad I don't know twenty five Resurgence beers
here on grill lessa. We're awesome. Yeah, okay, that makes a
great Stoneyard's good. It was kindof fun. Wait, I have to
make sure I have to double allright, check them out. You are

(01:16:40):
too funny. All right. Afterfurther review, it's still yard Winch Jim,
you are too funny? All right? Do I have time to tell
the folks about this new Komodo grill? You dude, We got about fifteen
more minutes. Oh really? Yeah, Oh we're good. So you know,

(01:17:00):
we've been talking about the Kimoto Joeseries of ceramic grills for a long
time. We have, and theymake, and we've done reviews on them,
and reviews that were put them upagainst the Big Green Egg. Yes,
and the Kimodo series of grills cameup on top. All right.

(01:17:21):
So now they have this eighteen inchWi Fi ceramic grill with a two hundred
and fifty square inch a cooking space. It has a control fan automatically maintains
your desired cooking temperature between two hundredand twenty five to seven hundred degrees fair

(01:17:45):
enough? Is insane? Now?Control is spelled k O N T R
O L all right. Control towertop vent maintains consistent air consistent air set
during the dome opening and closing,so, in other words, on the
bottom and on the top, thisis managing itself, which is really cool.

(01:18:10):
The two tier Divide and Conquer cookingsystem for cooking various foods at different
temperatures. Experience a new era ofceramic grilling with the Komodo Joe Connected Joe
Connected Spelled Ko n n Ected ConnectedJoe Wi Fi Charcoal grill and Smoker My
Goodness. Now crafted with Komodo Joeinnovation. This grill combines traditional Komodo style

(01:18:38):
with digital digital that's hard to say, digital technology for a that's hard to
say, too revolutionary cooking experience.The Connected Joe makes lighting a fire easy
because it lights itself. That's simplypress the Automatic Firestarter AFS button to ignite

(01:19:02):
your charcoal. Set your desired cookingtemperature with the digital control board or the
Komodo Joe app and let the controlagain spelled KO and tr or all fan
do the rest. With multiple cookingfunctions, the Connected Joe allows you to
enjoy Komodo grilling and smoking your way. Automatic cook mode provides full digital control,

(01:19:30):
or try Classic mode for the traditionalexperience. You can do it yourself
if you want. Right right serveup adventure for every meal with the Connected
Joe by Kimodo Joe. Now,so the obvious question I have, and
I know the answer too, butI still want to make sure everyone understands.
So the regular standard Commodo Joe's,you don't plug into anything. You

(01:19:55):
just take them out yourself, right, and you put your charcoal in yourself,
and you may ten everything yourself,right, and you regulate the bottom
air flow and the top air flowing. Um, you know, it's all
good. So this one you doplug them because it's digital. But so
it's got so it's got an automaticcharcoal starter. That's that's interesting. That's

(01:20:16):
an interesting question, you know.And let me just see here because the
traditional one you got obviously take careof your own charcoals where Jim's show prep
might have fallen by the way side. Yeah, yeah, I think you
mentioned the AFS, the automatic fireNo, it's on bad. It's batteries,
okay, okay, okay, allright, so that so it is

(01:20:40):
batteries, so it's not plugging.Yeah, so you can sleep, so
you don't need to be next toa source, right, Okay, that's
good. Um, I want one, I want one, I know,
all right, So I'm on that. All right, I'm on that.
More to come, that's right here. On That sounded like God, let
me tell you, no, thatsounds amazing the fact that you can let

(01:21:02):
you said this when we when wefirst heard the show. How many charcoal
girls do you know that are regularlike that? No, No, I've
ever I've never heard of that before. Now I'm sure that the big green
egg is right behind right in frontof them, I don't know, weaver,
maybe two. They're all looking atthis now. Yeah, cool,
that's insane now, you know,because I have the small Kimoto Joe,

(01:21:28):
which I think is eight eighteen inches, and I have the big Joe which
is twenty four right. Um,the big Joe, I can control the
temperature and I've talked about this beforeon grill List within five five to eight
degrees, which is insane. Nowthe smaller one, not someone ten to
twenty degrees right? And um,although it's it's so much fun cook with

(01:21:54):
charcoal of those things, the flavorstoo. We did a pull pork here
last week two weeks ago, threeweeks ago, I guess, and uh,
it just was awesome that grill wentfor twenty four hours at two hundred
degrees. That's insane. It wasnuts. Yep, that's insane. And
it's one fill of charcoal. Youknow, that's your money right there that

(01:22:15):
you touch your mind's worth. Sothis is gonna be a tough question for
you to answer. I already knowit's gonna be tough. Yeah, you're
Louisiana. You're Louisiana. Yeah,you know you know what's coming. You're
Louisiana. LG twelve hundred pellet grill, or you can control the exact to
the to the t the temperature oryour kimono. Joe's if you if you

(01:22:39):
were going with a big group offolks and you had to pick one to
cook from which one would you choose? Here's the answer. And I've already
set it today once that I gothome at two o'clock and I needed to
have stuff ready by six yep,right or five yep right. So the
pellet grill is a no brainer.You can set it whatever you want,

(01:23:00):
whatever you're trying to accomplish, youcan get that done. I like the
taste of the smoke. Don't getme wrong. The pellet girls are great,
and and you know some of thestuff we've cooked on there has been
world clans, right, but oncharcoal, I know you're right on charcoal
or even wood, yeah, umyeah, it's just different. It's just

(01:23:24):
different. Um. If I haveplenty of time, and I schedule time
off, and I'm going to beoff this day and I need to cook
for a big event just on thenext day. There's no question where I'm
going with that. Yeah, yeah, but if but if you're on a
deadline and you need things done right, that pellet girl you can you can
set at three fifty and be doneright most of them. Well sometimes the

(01:23:49):
fire, but that's a whole anotherwhole deal there. And you can watch
that happen on YouTube. Was funny. Actually, you're playing off pretty well.
You you opened it and the smokehit was so funny, goes Tim
goes, Gee, those are thoseare pretty warm right now, Jim,

(01:24:14):
and you wouldn't know that we hadto shut the whole thing down and moving
over to another grill. That wasso funny. Oh man, you know,
life throws you some stuff on sowell, you know, I should
make the behind the scenes stuff allof the bloopers bunch match you. That's

(01:24:35):
too fun. Oh we had somuch fun. Now the next Oh,
we're almost o time. Oh Iapologize, Yeah we did it. Yeah,
we're done all right. Uh,you can get this podcast grill list
exclamation point on on iHeart and Spotifyand Break or wherever you get your podcast.
You can buy the Salmon Ranch,Cherry Bourbon, Cherry Bourbons, Barbecue

(01:24:58):
Sauce and Bourbon Trail Yeah, andthe Trail dost Rob at grill This podcast
dot com. If you want anemail Matt and Uh with a suggestion or
hate mail or whatever, infollow atgrill This podcast dot Com. We'll be
back, of course, next week, and and in a couple of days
there'll be the crap beer festival thatwe were at. You don't want to

(01:25:19):
miss that time. I'm full.I'm full too. Grill this Podcast you
next time.