Buirch's Custom Cuts

Quality meats equals quality grilling and quality meals. The best cuts of meat always come from a local butcher. Jim and Matt sit down and chat with one of newer and most talented Butchers around, Michael Buirch, the owner of Burich's Custom Cuts in Brockport NY. Jim tries to impress him with his slow smoked short ribs and Matt introduces him to the world of craft beer. Food is eaten, beer is drunk, and fun is had. Make sure you check this one out!

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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 tongue, your aprons,
and your pint glasses. Get readyto grill this with Matt Wilson and
Jim Salmon. Hey, everybody,welcome to grill this. That sound of
sizzling me, there's probably maybe theonly thing in a guy's life that's better

(00:29):
is the sound of the baby whenit's firstborn. Right. I was gonna
go with cruger this time of theyear. You know, the week ago
it was eighty degrees all week andnow it's in fours and whatever. But
but the sun came out today andwe're into grilling season. It's here,

(00:52):
Jim Salmon here along with Matthew T. Wilson. The tea stands for testosterone
or something like that, right,and it's gonna be one of those Did
you bring some beer? I did? I brought. I stopped at our
good friends out in Henrietta. Um, they have an amazing assortment. I

(01:14):
actually stopped that one of the brewersto get one of the beers. Okay,
so I think I know which one. We'll get into that little later
all right, that's great. Anduh, we have a we have a
snack for you today. Oh,this is right up your alley. I
did promise you a brisket, becauseI did buy a brisket this week.
I was excited about that and andI just you know, it would have

(01:36):
had to gone on last night,and I just didn't get to it.
And I understand too much stuff goingon, so you'll have to well we'll
explain what you're gonna have to sufferthrough it. Well, whatever it is,
it smells good, so I'm excitedabout it. So when honor the
fact that we're eating some short ribshere, Oh that's what. We have
a special guest in the Salmon RanchBroadcast studio with us this morning. Please.

(01:59):
Well, Michael, Uh, howdo you say your last name?
Birch? Birch? I overthought this, Michael Beach. Well because it's spelled
differently. Bu I rhs. Michael, welcome to grill this. Thank you,
thank you for having me. Ireally appreciate it. You're welcome now
you um, you popped up onmy radars social media. I'm old,

(02:23):
but I can get the Facebook andwhatever, and you popped up there or
somebody did and was introducing you asuh Birch custom Cuts, a new butcher
shop at twenty six North Main Streetin Brockport. Congratulations, Yeah, thank
you. I love Butcher's. Wedo because we love everything they produced.

(02:45):
I mean, uh, and wehave eaten just about everything you could POSSI
So what Okay? First of all, how long you've been in business?
I mean we're just getting going here, right, yep, just getting going
on. I've been doing it kindof on the side for a few years
now and finally wanted to take thatbig leap and have something to hopefully hand

(03:07):
down to my kids down the road. So that's great. So your butcher's
shop was a building that was someother kind of business was in so you
you got that and you went inthere and remodeled it on, put in
the coolers and the freezers and allthat stuff. How was that whole deal
on? It was a kind ofa headache. I had met my landlord

(03:35):
through a friend. He popped upon Facebook marketplace actually okay, and a
good friend of mine. She knewI was looking around, and she goes,
we just talked I think twenty fourhours prior about it, went over
to the house, hung out withher and the kids and we were just
talking and I said, I reallyneed something bigger and for myself, and

(03:57):
it popped up and she sends itto me. She said, hey,
right Rockport, right on Main Street. Why don't get ahold of the guy?
Okay? So I went ahead andI message him. I said,
hey, my name's Mike. Ifyou don't want what I do here,
please let me know right a workbecause I have reached out to people in
the past and they're like, ohno, no, no, not even

(04:18):
a chance. And he's like,that sounds amazing. Please come meet me.
How about Monday. So through theweekend I just started. I drove
by it and I was like,I think we can make it work.
It used to be a vape shopand that's great. You know, don't

(04:40):
get any better than that. Yeah, right, yeah, yeah, And
it was definitely a project. Wewent in and I met my landlord.
Awesome dude, and he's like,I'm demo in this whole place out.
It's gonna be empty, all right. The only thing I wanted you to

(05:00):
leave was the bathroom. That's prettymuch all he laughs. Made it's pretty
important. Yeah, So you hadto build out everything and do all the
leasehold improvements and build your store andyour counters and all your stuff. Right,
yeah, everything Luckily throughout the years, most of it, Like when
it came down to equipment, wehad actually kind of accumulated through the years.
I have a storage unit and hadit just full of different meat slicers,

(05:25):
free base sinks, so a lotof the bigger stuff I had.
But it was a lot of justphysical work to get this to where it
needed to be. And I hadthis whole booklet from the State. I
talked to the state hour before Ieven agreed to rent this place, and
I said, what do I gottado? And he says, follow this

(05:46):
like a guide book, build ittoo spec And I look through and I'm
like, well, I think Icould build a better And I kind of
regretted doing that because it gets moreexpensive of that way. I yeah,
but you got a superstore though,thank you. And we we kind of
combined the USDA standards and the statestandards and we just really kept improving and

(06:14):
improving. My father was actually retiredand he came out and he started working
with me, and he hated thesentence that came out of my mouth all
the time. You know, Dad, I was thinking because absolutely, and
uh. He was awesome to thewhole process. He helped me build it

(06:36):
from the ground up, him andmy brother. He my brother was working
with me throughout deer seasons and alot of other things. Unfortunately, he
had taken a job he was workingprior and he moved to Florida right before
reopened. Sure for him, bythe way, Yeah, he's making really
good money. And I said,you know what, I cannot. I
can't blame you for going. Iif I wasn't doing what we're doing,

(06:58):
I probably would have taken it too. So he when did you open?
April first was our first? Wow, So we're still in the month that
you've opened, so we're talking nearlyweeks ago. Yeah, and how's business
been. What's what's been the reaction? Everybody loves it? Yeah, that's
great. We see comments all thetime that that's it's so clean when they

(07:20):
come in there, because my guysare always sweeping the floor, cleaning the
windows. If there's downtime, unlessthey're talking to me about something, they're
up there cleaning. They're keeping thefreezer doors cleaned, they're making sure even
the lettering on it. If itgets a little wet from content state or
anything like that. They're wiping itoff and rewriting everything, making it look

(07:42):
presentable so when people come in theyfeel like it's a nice atmosphere to come
into. It doesn't smell bad.You know, you've gone. I'm sure
you guys have been into some meatshot before where it's yes, and I
think, Michael, yeah, I'mhearing this right now. What's the name
of your butcher's shop now? It'sPurchase Custom Cuts, And yeah, we

(08:05):
kind of just been really throwing everythingwe got at it. We a lot
of long hours. The day priorto us opening, we got the order
delivered and the Thursday and I said, okay, we're just open till Monday,
Mond because the Monday is our scheduledday off or that's our only day
we're closes Mondays. And I said, we got to get everything cut because

(08:28):
we have to stock our freezer,have stuff for the fresh cases because we
don't have a whole lot of freshcase room. We don't have a whole
lot of room in that store.Right now, we're working on getting some
more cases and doing a whole differentrearrange. But with the only day we
have off. We close at twoo'clock on Sundays, so we have Sunday
to nine o'clock Tuesday morning to doany improvements and make reclean everything from any

(08:50):
sort of construction. So it's ahuge undertaking to do projects now. So
I said, do my guy.Guys, we got twelve hours. We
got to get this stuff done.Twelve hours turned into about nineteen hours and
we were back up at four inthe morning. And I I mean,

(09:13):
I had family, their friends thereand whatever they could do, it didn't
matter if they were just washing dishes, going through sanitizing everything. They were
doing something, and it was anawesome feeling to see all my family come
together and my friends come together onto help you with your dreams. Yeah,
yeah, you know. And mymy girlfriend has backed me through this

(09:37):
whole thing. And I swear Ifigured you would have want to killed me
at time, because you know,I was always doing something and it's kind
of I'm still always doing something.But after shoving o' clock hits, I
do get to go home and spendsome time with her when our schedules lined
up. When one works a shiftand one works bea gets a little hard.

(09:58):
But Matt and I know all aboutthat whole listen. I think we
should celebrate your opening with I don'tknow all beer. Now what kind of
a dive did you do? Well? You're gonna see right now. Okay,
Matt Wilson, you're listening to thegrill List podcast on Apple uh,
Spotify. iHeart Spreaker wherever you getyour podcasts. Matt and I try and

(10:22):
do a grill List podcast once aweek. We're pushing a hundred episodes.
We have a nail at down.I think we might even be over.
I'll check it out. I'll lookat today. And just a quick shout
out to some of the great sponsorsof the grill List podcast. Send us
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(10:48):
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(11:11):
medium or are well done or whatevertheir tipsy lights dot com. And then
of course our buddies at the NewYork State Craft Brewers love those guys.
Think New York Drink New York festivalscoming up Buffalo, there's one in Syracuse
coming up Pompey, New York calledBright Vibes. Right, yeah, we'll

(11:33):
have more camp out. Yeah,yeah, that's a big one. You
might have to go to that,I think so, I think so,
all right, what do you got, buddy. So we love a lot
of the places where they do theheavy fruit of sours, right we do.
Okay, there's there's uh, there'sMortalis, there's Froth Brewing, and
on Saint Paul in Rochester, NewYork, there's a little little brewery called
Fifth Frame. You may have heardof them before. So they do a

(11:56):
bath Bomb series, which is usuallya heavy fruited sour based beer. Um.
We had a different one last week. I think it was called Bounce
House. Yes, we did.That was that's up on the wall,
which is also really good. Sowe're getting back to the actual bath Bomb
series of beers. This is Ihad to go to actual fifth Frame to

(12:18):
get this. Okay. This isa heavily fruited sour with orange, mango
and banana. Okay, all right, it's a six point h ABV And
again fifth Frame has a couple locations. Now, but this is the this
this is the Saint Paul location.Okay. Let's by the way, these
usually costs about twenty seven twenty eightdollars at four four four pack. Yeah,

(12:43):
so it's it's it's up there inthe it's investment. Great, let's
put it that way. You're welcome, Jim. I appreciate that. Who
love that sound, don't you?So? I can see it smells great.
Wow, can get any banana outof it? I get a lot
of banana. It look look allthick. That is, Oh my gosh.
Yeah, and you had to rollit. Oh yeah, smell that.

(13:07):
That's wonderful. That's insane. It'slike almost like a fruit puree.
M all right, all right,I'm done smelling. I'm you're too slow
here all here we go. Icould have had that for breakfast, all

(13:28):
right, So I'll start with you. Michael's I'm not sure how many of
these crazy fruit of stars you've hadin your life? You know, I
don't think I've ever had one.Okay, I'm not Yeah, I'm not
a huge craft beer guy. Butlike you said, I could drink that
for so I think Michael signing off, Yeah, this is what what is
the fruits in here again? Mangoand banana and one else. So it

(13:50):
is orange, orange, mango andbanana. That's what it is. Because
it looks just like orange juice.Yes, but maybe he you pulped.
Yeah, I like a very pulpyorange juice, except at six point,
which we love. Yeah, you'reright. If there is such a thing,
which probably disclaimer there probably should notbe such a thing, but you
know, you live your life.But if there was such a thing as

(14:13):
a breakfast beer, this would bea breakfast beer on vacation. Yeah,
if you're a vacation you can haveor if you know, like when Diana
and I were in New Orleans,Yep, it was twenty four to seven.
You don't even know what time ofthe day or just because of the
hell of it, that's a goodbeer. I like that beer. And
these these people kick it out ofthe part time and and that's a you

(14:33):
know, I mean you you,that's an expensive beer. It is.
It's not the most expensive, butwe've had more expensive but it's all right
up there. But it's well,it's worth every step in my opinion,
So as as an introduction to theI guess the fruited sourcraft brewery stuff.
What's your opinion on this one,Michael? Out of ten, yeah,

(14:54):
i'd give it an eight. Wow, look at that's impressive for someone is
early drink. I can't believe youactually only got him to do that.
I just want, I want,you know, because I just want to
know, because because the thing is, I think Michael's got this radio thing
down already. You know. Yeah, most beer drinkers start off as people
who drink beer, flavored beer rightthat. You're used to your log room

(15:18):
pilzers, and that's kind of whatyou drink. So going off into the
deep end sometimes can be a littlelike funky. But then once you go
there as gym as, yeah,you're you're in a whole new world of
beer. When I first met natUm, I didn't really like sours.
I'd had a couple and they're institutionalones, the cheap ones and whatever.
Right, and it just wasn't Itdidn't do anything for me. And then
he introduces me to these fluted slowersthat are blue and red, and you

(15:43):
know they were awesome. Yeah,absolutely good. Yeah. I think the
biggest thing is when you start drinkingstuff like this, unless you have a
knowledge behind it, you go tothe store, it looks intimidated you.
You're like, absolutely, you're right, what do I buy? You're right,
Mike, I with you on thatyou have one bad when you're like,
never again. Yeah, but that'sfantastic. The thing with modern like

(16:04):
when you go to Wagman's or yougo to Beers of the World or whatever,
they have so many selects. There'sa lot there too, and and
you know, it's kind of funonce you get into it a little bit.
It's kind of fun to pick andchoose and whatever. But you're absolutely
right if you had one you didn'tlike, you're saying, I'm done with
this. Yeah, that's how itworks. Yeah. This is why Jim
and I worked very well because Ihad already kind of been in this world,

(16:25):
so I kind of knew where togo. And now Jim is he's
an expert almost too. He canhe can figure out where to go and
get these. So, Michael,how did you how did you learn how
to cut up stuff? Did youstart with deer and whatever? I mean,
are you hunter? God, you'realready a friend, but are you
cutting meat? And you sell it? So we're front. Absolutely. It

(16:45):
all started when I was pretty mucha kid. You know, you go
down to deer camp, you getyourself a deer hanging up. You're there
for the week. Well then there'sthat random sixty degree day, so now
you gotta do something about this deer. It's gonna go bad. You know,
it's hanging off the porch or thefront tree. So throughout the years,
I've learned all that from my fatherand grandfather. And I remember going

(17:06):
out, we just had a hatchet, and that's how you're trying to cut
the legs because you don't have anythingelse. You're at deer camp, right.
And I had a friend who wasdoing different livestock and stuff, and
I started helping him doing pigs andcows of that nature. And I got
hooked up with a butcher down inKent, right around the corner from me,

(17:30):
and he kind of took me underhis wing. His name was Jason
Ricker. He ran Flatlander Farms,huge, huge deer process. You're really
well known and right on Kent Roadin Kent, and he's like, you
know what, come come see me. So I started working with them late
at night, weekend stuff. AnytimeI had free time, I was there

(17:52):
working with him, no matter evenif we were just down there cleaning,
I was there learning and I pickedup really quick. It was very intimidating.
You look at this piece of meat, front, shoulder on account and
you're like, you only do whatwith this? He handed me part of
the front and he goes, Ineed to make a bone boneless roast.

(18:15):
Okay, all right? And Idid it, and I think it took
me an hour and a half todo it, but I did it.
He had the other half of cowdone, but I got it done.
And he taught me how to dothe butcher, butcher twine everything, and
he was a huge mentor toward me. And then I started getting out more

(18:36):
on my own, and I wasstill working out of there. We kind
of ran our both things out ofhis place and he'd helped me. I'd
help him scratch one back, youscratched mine, kind of deal. And
we used to go all the wayout. We started at the farm and
brought it back to the table basically, so we did start to finish on
livestock farm the table. That's fantastic, yeah, and that's where we kind

(18:57):
of got that what a lot ofpeople call it as the artist in touch
because there's a difference between a butcherand a meat cutter. Butcher can cut
down half of a beef. Ameat cutter takes it out of a box.
But going to what I'm doing nowright now, yeah, I do
a lot of just meat cutting.But our biggest thing we're working on is

(19:19):
getting local stuff in there because wehave the knowledge to do that kind of
stuff and people really want that.We get a lot of people coming into
our shop every day asking like,hey, is this local or and it's
like, you know, and myfront end guy he tells him, he's
like, we are working on it, but it is. It's kind of
different from picking it up in abox and bringing a carcass in because there's

(19:44):
different compliances to that. So wegotta make sure our eyes are dotting,
our teas are crossed, because unfortunately, we don't want to get shut down.
Friends. You know what you mightthink is right is wrong in somebody
else's eyes. That's the way italways like. No, let me ask
you this, because we're always interestedin this. How often you sharpen your
knife? Sharpen your knife? Soif you sharpen it right and keep it

(20:11):
honed out and everything, I meanI usually get about a week, depending
because every day. Right now,we're not cutting every day. We're doing
a few days in between. Butwhen I'm heavily cutting, especially doing carcasses
and things of that nature, Imean, every every day they get so
worn, especially when you start goingbone because you're hugging the bone as tight

(20:34):
as possible. You want to givethat farmer back as much meat as possible
when we're doing custom work, becauseit just doesn't make you look good.
Yes, they got an awesome yield, but at the end of the day,
it makes you feel better about yourselfthat you didn't just knock off most
of it and throw the bone inthe trash. Can The guy that spent
the time to raise this animal anddeal with it actually is getting back what

(20:56):
right? So what do you useto sharp open it with? Though?
I mean, how do you dothat? So we use a variety of
different things. The biggest thing weuse is a wet stone has multiple grits
on it, but we do that, and you can use just basically white
oil on it because it's a foodgrade oil, right right, And we
do that. And then really throughoutthe whole week, you're always taking the

(21:19):
burr of your knife and getting itback straight because it eventually they roll,
so you gotta recorrect that blade.And we do that. I do it
probably every half hour, if not, in between everything I'm cutting. If
I'm cutting, you know, atop round and then I'm going to cut
up a chalk, I'm hitting thaton my steel every time, because it

(21:40):
just there's nothing worse than a dullknife. Right. I know you're sucking
nice, but I just I gethungry with three talks like you sucking chuck
and all the can you smell it? I can too that to you right
now now. So I got aquestion for yourself. So do you are
you with the knees that you cut? Are you in to like the grilling

(22:00):
and the smoking all that stuff too? Do do you get involved with that?
That kind of thing? I do? Uh, my girlfriend loves when
I do pork shoulders. Good foryou. I we shop around a lot
for different types of rubs and stuffbecause we always try different types. You
know, some of them you youhit on the spot. You pick one
up and you're like, that's amazing. That sits on your shelf. You

(22:21):
get another one. All you tasteof salt. It's like, yeah,
you're you're in the can right.We actually found a pecan one and I
do it halfway through, I wrapyep and I put a little I usually
do it in a pan, butwhen I do that, I put a
little bit of just apple juice helpskeep everything moist, and then I cover
it with honey and brown sugar,sprinkle a little bit more of that pecan

(22:42):
ub and I don't sauce my pulledpork. I always if people want it,
I'll put it to the side sothey can. But to us,
it's just that flavor, that meatand seasoning that hits home. How long
would you cook a pork shoulder?I usually do eleven to twelve hours on
mine. I used to do wholepigs too. I got a little pig

(23:03):
roaster. Nothing crazy, and it'snice, but I just I love doing
pork shoulders. They take a littlebit longer to me than doing other things.
But it's definitely it's like doing abrisket. What are you cooking right
now? I'm using a pit boss, okay, and they're pretty good,
you know. It's I had abuddy runs traction supply out there in rock

(23:25):
Park and he called me and he'slike, hey, I got a damaged
one. That's my kind of guest. And I'm like sure, I walked
in. I said, I'll giveyou one hundred bucks for it. This
was my second pit boss. Mygirlfriend bought me my first one for my
birthday early birthday present, and weused the crap out of them, especially
when I was doing custom cutting.We were doing smoking and curing on our

(23:47):
bacons and hams, and that's whatI used. I used those two pit
bosses for everything. Yeah, Iwish they were bigger. Well, we
have the official Pellet Girl of theGirl List podcast, by the way,
is the Louisiana Black Label, Uhtwelve hundreds that we l twelve hundreds and
they in fact, that's when Icook these short ribs in today and I

(24:11):
can lay across it and you cansmoke me. Bro. Yeah, I
mean you get you have three brisketsand pretty easy. Now, what do
you um um, what kind ofpellets do you like? I mean,
do you do you notice a differenceor do you use just kind of a
blend or what do you what doyou do? You have a favorite?
I really like hickory. Hickery kindof hits. It hits right on the
nose for me. I've I'm nota huge fan of mesquite. I think

(24:33):
it's it's overpowering in a way.If you're not a mesquite guy, you're
not gonna like mesquite. I am, And that's why you're absolutely right about
that. It is strong and youhave to you have to like that.
It's like it's like strong coffee orwhatever. Absolutely, yeah, because when
I do I do a smoke quesoand I use mesquite for it, yea,

(24:56):
and absolutely hits a beautiful smoke flavoragainst the cheeses. Yeah. But
we did another one down to mycamp and we used mosquite charcoal and mesquite
brick and I couldn't eat it.It was too much, too much,
too much. I'll use a regularcharcoal and mesquite logs on a you know,
a charbroil one. But other thanthat, that's about my limit because

(25:19):
it just it just sucks in toomuch. Into that cheese. I feel
for you on that. I getthat. We're visiting with Mike Birch from
Mike from Birch Custom Cuts, whichis located at twenty six North Main Street
in Brockport. It's a butcher shop. I stopped in there the other day.
Matt, you gotta get in there, definitely, you have my word.
I'll get over there. So,um, you know, we're meat.

(25:42):
We're meat people, right, uh, prime rib, chicken, spatch
cock, those things and you knowwhatever, we're We just love there's something
going on to grill here just aboutevery day. And when I walked in
there, I said, this ismy new go to. Pretty cool.

(26:03):
So this is a dream you musthave had for a while then, right,
I mean, oh yeah, Especiallywhen we started getting into more of
the cutting, it really dawned onme. I'm like, nobody thought I'd
do this. I always did itas a hobby, but I kind of
fell in love with it. Itwas people look at you these days ago,
you're a butcher. Yeah, I'mtwenty four years old and most of

(26:27):
the time the average butcher age issixty sixty five years old. Right,
yeah, right, It's a dyingart and people just don't want to do
it any It is, really I'mglad. It really is a dying art.
Most people get their meeting out fromlike supermarkets or or really big like
the big box stores like well,I'm gonna saying them Walmarts and stuff like
that. You get your meat there, you'ren't really getting butcher quality meat.

(26:48):
You're just getting shipped manufactured all overthe place that meet so you don't see
that. There are places like likethere's palmers and skips in those places like
that, but it's not prevalent likeit used to be back in the day
when I was when I was akid. Well it kind of It kind
of hurts a lot of the butchershops because you go to the supermarkets and
you're like, oh, I canjust get meat here and I can get

(27:11):
my sale it over here. Youknow, they don't got to go to
two different shops anymore. It's convenience. Yea, that's the biggest thing.
And that's why as soon as we'veseen in a place on Main Street,
we want to jump on it becausethat's the main route through brock Port,
right. Everybody goes up and downit. And I mean, I definitely
got to get a sign on mybuilding that says butcher shop, because I've
had about eight people come in lookingfor haircuts cuts. I won't be coming

(27:36):
in for that now. Man,it has no hair They the difference and
you know, going to Walmart orwhatever and going to somebody like you,
Michael is if I want a twoinch uh ribby, I can get a
two inch RIBI right, yep.Absolutely. If if I want tomahawks steak,

(27:59):
you know we've got seven of them, you're killing me. I can't
wait to do that. We're gonnafilm another cooking show. We've got some
We've got seven thirty two ounces tomahawksteaks in the freezer, so we're waiting
for that. But the bottom lineis you can go to you and like
it's a celebration or a Christmas timeor Thanksgiving or whatever, and somebody that

(28:22):
needs a eighteen pound primary you're righton it, right absolutely, and we
can do We have ah my friendend guy, he's fantastic and he really
he'll take phone calls all day.He's very good with people and he just
goes through and he'll write down anything. He's like, all right, this
guy needs this on this day andhe's he's on it. He'll make sure

(28:45):
we get it too. He's he'llhe'll come back and hound me. If
I am doing something, He's like, hey, you got this order ready?
Like it's like, yeah, yeah, it's in the cooler. Man
like gets ready for pickup. Andwe tell people like twenty four to forty
eight hours, because if we don'thave it within twenty four to forty eight
hours, ninety percent of the timewe can get it in and get it
ready for people. And people lovethat. That's great. The biggest thing

(29:07):
is like when you come around holidays, it's got to be like a week
prior because you call your suppliers rightnow and they're like, you want an
a ham for Easter? You shouldhave called a month ago. Yeah,
And it's like you know, wellyeah, yeah, I mean that stuff
you'll learn. Yeah, I'm sorry, go ahead. No, I was
just gonna say, do you havebeef, pork and chicken? Yep?
Right now? Okay, what anyplans for seafood or anything else? Or

(29:30):
I am I am waiting on somenumbers for seafood. It's because seafood is
different for us. I've never reallydealt with a whole lot of seafood,
So it'll probably be most of themost of the stuff you go and you
can buy frozen. You know,your filet's your lobster tail, stuff of
that nature. Really to go withyour beef filets, stuff of that nature.
Do surf and turn? Yeah,So I was gonna ask, you

(29:52):
know, one thing I have atough time finding I do. I do
pork belly a lot, okay,and uh A lot of places where you
get pork belly from they have theskin already off, so all you have
it is like the fat. Youhave the fat cap and the belly.
I want skin on pork belly.Can you guys do that? Yep,
we'll be talking later. I gotI got one of the cooler right now,
all right, I have do youtake car? You should see what

(30:15):
he does, Mike with pork belly. It's awesome. I mean he's got
it dialed in and and there's alittle bit of a burnt and part to
it, and it's just wonderful.Oh gosh. I never thought it'd be
a huge sheller in my store,but I had a lot of people ask
whar it? So I said,all right, I'll pick up one pork
belly. It was gone that day. Yep. One guy wanted two pounds
to try it. An other guycame in behind him says, I'll take

(30:37):
the rest of it. There yougo, cut in half for him and
out the door wet. Those peoplewere all listening to grill there, hearing
you talking about cooking part horse.Well, all right, let's uh let's
try another beer uh here on yourgrill list podcast and then uh then maybe
just maybe we might uh find outif anybody's hungry. You know, I

(30:59):
had a lot of fun cooking theseshort ribs. Yeah, yeah, I
promised you a brisket. I didn'tget to it, and I apologize,
but short ribs will have to do. Um. But they still cooked for
seven hours, right, Um.I love short ribs, stars, I
know I do too, and Ihave no idea what they're gonna taste like.
So you know, you can nawon me or whatever. You know,

(31:22):
I'm in for a surprise. Idon't think I've ever had these short
ribs really never. Wow. Okay, yep, So I'm glad you're here
then yeah, well yeah, butthat's more that's more stress on me because
if it if he doesn't like it, he'll never have enough. So the
thing with fruited sours is if youif you've gone to a certain brewer and
you know how they do them,you know what to expect right when you

(31:45):
start stepping Just like you've mentioned before, when you start stepping out to different
brewers that you've never encountered before,you don't know exactly what kind of fruited
sore you're gonna get. It's gonnabe heavy, is gonna be the light
really sour ones? So now I'mjust in case it's heavy. I'm doing
this, but I'm not one.We're gonna find out, all right.
What's to say? Though? Thisis from Myers Creek Brewing Company. I

(32:06):
don't think I've had a Myers Creekbefore. It's a solar with BlackBerry,
pineapple and strawberry. I was outwaiting the strawberries today. By the way,
were you really yeah that that haspossibilities? It does? How much
was it? Do you know?Uh? This was for the can itself.
I think it was like six orseven bucks, so that would make

(32:28):
it like a twenty four or twentyfive dollars or four back. Um,
what's the shot on it? It'suh five percent ABV, so it's not
extremely high. I'm trying to lookexactly where it's located. Uh, it
doesn't really see it in Myers Creek. It's brewed, probably brewed in Casanova
in New York. Okay, yeah, so we're gonna find out right now

(32:50):
if this is one of those thickones or if it's just going to be
a kind of a regular sour righthere on grilled there you go. Yeah,
all right, smells good, butI think it's not as thick as
the last one. All right,well we'll see. I love how you
pour that because you are. Youare very generous. The last time I
want to, I know I wantedmore that. Yeah, this looks like

(33:15):
a little bit of a head onit, just a hair residue, but
not a lot. And it lookslike maybe great pink grapefruit juice or not
quite see through. But it's definitelynot as thick as the last one.
I smell I smell some fruit.I can't really determine what it is,
but I can smell some sour.So yeah, so we'll see what all

(33:37):
here we go, gentlemen. That'sso, yeah, this one's a little
puckery and it's not like an interestingtaste to it. Yeah, I don't
dislike it though. Everyone can giveyour you can give your honest opinions,
but it's it's not it's not theworst, but it's definitely if you're not

(33:58):
used to this kind of beer,this could be a little little funky.
This is harsh, Yeah, harshsour. What do you think? I
think so too. I don't getmuch of a fruit flavor to it at
all. And I mean it smellsgood, it does smell good. It
don't smell good, but I thinkI agree with him on that. Yeah,
there's not a lot of there's somethingif you swallow it and you kind
of breathe after you get it likein the back. But you're right,

(34:19):
it doesn't hitching in the front atall. Really, you're not gonna tell
us how to do that official tastingthing, are you. No, I'm
just supposed to go. You don't. You don't drink beer this thing we
do wine. It's a little different. You know. I wouldn't pour this
out, but it wouldn't be myfavorite, right but yeah, same,
you're like, yeah, same here, Yeah, I wouldn't pour any beer

(34:42):
out. Yeah, listen, wewe we are frugal here at Girl this
podcast. See towards the end ofthat, when I got to the bottom,
I got a little bit. That'sthat's what I was saying. Yeah,
you get a little bit. Yep. Yeah, well, I mean
that's the whole, uh chasing goosebumps. Yep, that's what it's chasing

(35:07):
goosebumps sour with BlackBerry, pineapple,and strawberry. I got the I got
the BlackBerry. I think I didn'treally get the pineapple. You know.
Yeah, with with some of ourbrewers that are more dialed into the real
heavy fruited sours, there's there's aninvestment that's made in those. It's expensive

(35:28):
because you have to put real actualfruits in there. More you put in
I think the more it has thatfruity taste to it. And I think
that's what's going on here too.Ye ye, a little bit less investment
in a fruit in there. Soyou're hungry or what? Yes? All

(35:49):
right, so let me just tellyou how I did this, all right?
I am curious. I want tohear here the whole. And Michael's
here from Birch Custom Cuts, whichis not a hair dresser or it's a
butcher and you gotta stop in thereand check this out, because I'm excited
to go this guy. I'll makeyour custom meat, you can order your
stuff, you can send your wholefamily in there, and you know whatever,

(36:09):
especially, isn't Father's Day and Mother'sDay coming up? Yeah? Really
see Mother's dy's first, right,so you get your get your mother a
three inch? So every mother whatever, or we skipped right or the father.
So anyway, he's at twenties.It's North Main Street and Brockports.
So check this out. But soyou know my philosophy, Michael is sometimes

(36:34):
I take the worst crappy piece ofmeat that I can find and try and
make it into primary. Right,and I eat your card that I'd played
with it, I talked to it, I rub it down with every oil
you ever had. Whatever. SometimesI'm successful, sometimes I'm not. We're
pretty good with that tender chuck.That's tender chuck you've knocked out of the
park. Yeah, you hammer thatone home. So this one was I

(36:57):
almost hate to admit it, butyou know how you going to grocery store
sometimes and they have stuff marked downbecause it's ready to go the next day
or whatever. Right, Hey,we've all done it. So I go
in. I go in somewhere Idon't even remember where it was. Probably
it was probably Walmartyrs, you know, big box. Yeah, and there's
like eight packages of short ribs thatare like a half They're like half price.

(37:20):
They're not inexpensive. Ye, Andso I thought, you know what,
whenever it's only money, and youknow, I don't have all that
much time left. I figured outwhat the hell right? So I just
got them all right, and Itook them home, put them in a
freezer, and and uh, youknow, it was a month ago or
so, and today was the daygot them out, thought them out.

(37:45):
I trimmed the fat a little bitbecause there was a little on the heavy
side with the fat. Were youso, I know, we talked a
lot about the membrane. Were youable to attack that? I did not.
I did not take that off.And I cook it with the member
down, okay. Um, Sothe rest of the stuff, the fat
cap would have been on top,and I left some of them sure there.

(38:07):
So I made up this, Uhthis is different for me. I
made up this marinade basically with Worcestershiresauce, avocado oil, um, lots
of thick coarse pepper okay, notnot the not the fine stuff, right.
And the salmon ranch trail dust rubthat's you know, it's my favorite
rub on the plant, I know. And it's gonna available like a bunch

(38:29):
of stores, like ten eleven stores. Yeah. I we'll go over that
here in a little bit. It'savailable and more and more and more yep.
And allocat dot com. Yeah,And coming up this Friday night,
it'll be at Wine at Center Ice. That's awesome. Wegman's Wine at Center
Ice benefiting Holy Childhood. There's stilltickets available, and go to Jim Salmon

(38:50):
dot com. There's a link rightthere. It's Friday VIP six to seven,
seven to nine thirties a general admission. Matt Wilson will be there signing
casts and and uh uh we'll bethere with the whole table selling salmon ranch,
cherry bourbon, barbecue sauce and thesalmon ranch trail dust rug and you'll
be able to sample it. That'sawesome and I am am seeing it along

(39:13):
with Din okay love and Dino's agreat guy and uh um uh. Then
the the whole salmon ranch family willbe there running the the booth selling the
rub and the barbecue sauce. Youknow that the Saturday morning after you are
on your radio program and I'm producingit. Are you really? That's good?

(39:35):
So whatever we do Striday night,yeah, we're gonna We're gonna be
operating only So anyway, back towhatever is talking about. So I marinated
those things, um, those shortribs in a giant bowl because there was
a lot of them. This isonly half of you that I have.
And uh so I cooked him fortwo hours. Then I sprayed him down

(39:55):
with that butter spray stuff, andthen two more hours and then you put
put them in a foil pan,and I made a mixture of beer,
beef broth and some more wish,just your sauce, and chuck that all
up and put a you know,I didn't want to swim them in it,
but you're just enough to moist everythingup, cover them with foil,

(40:20):
put them back in for another twohours. Man. So now they've been
here for three hours, yep,and they're ready to be eaten. They're
ready to be eaten. So Iwill plate them right now. If you
want to go through the sponsors andmaybe tell everybody where they can get this
wonderful podcast and uh, you know, interview Mike some more while I'm getting
food. I'd be happy to dothat. You're listening to the Girl.

(40:42):
This podcast available on iHeart, Spotify, Spriaker, Apple, pretty much wherever
you get your podcast. You canjust Google Grill this explanation point and you'll
find us. Also, if youjust go to grow this podcast dot com,
you'll find us there. We alsohave the links to these seven Ranch
cover cooking Show Volumes one and two. You also can see where we're gonna
be the next time we're gonna beon the road. We're gonna be at

(41:06):
Canalside, Buffalo for the New YorkState craft Brewers Association Craft Beer Festival.
We're gonna have a booth there,possibly with sauce that if you haven't gotten
out in a chance to try thesauce in the rub, you have another
opportunity coming up there at the festival. Also, you can follow Jim and
myself on Facebook. I'm at RadioMatt Wilson, Jim's at Jim Salmon.

(41:27):
Very easy to find us. Andalso again make sure you do check out
the Salmon Ranch Cherry Bourbon Barbecue sauce. It is available at a bunch of
stores. The lists at Jim Salmondot com and you can also buy it
at Grillness podcast dot com and onceagain, thanks to our sponsors, send
A Seafoods LLC, Tipsy Light Company, and New York State Craft Brewers Association.

(41:52):
Mike, what's your favorite cut ofmeat to eat? That's a hard
one, especially when you're round itall day. Yeah, I would definitely
say, especially with beef, isprobably a tri tip. Oh man.
Those are that's like a step abovelike a brisket almost right, It's like,

(42:13):
in my opinion at least and aflat iron. Yeah, yeah,
flat iron. I actually had myfirst flat iron at a diner and gates
really they called it stripping eggs,and I was reading it. I'm like,
yeah, that sounds good, andI read the description and it says
right in there it is a flatiron steak, not a New York strip.
And I'm like, all right,and wow, was it really good?

(42:35):
Amazing? And it's just you wouldnot think of something like that,
especially when it comes off of thefront shoulder of an animal, and it's
like, yeah, wow, it'slike, you know, your chuck.
Usually chuck's tougher unless you take thetime with it, right, Ye,
but I'm thinking about have to givethis a world. Listen, I just
cut this. It was like butter. It was like butter. I don't

(42:57):
even have to use the knife.This is a Warren. Yeah. I
warn you that this is heavy pepper. This is this is really easy to
eat, though the smoke comes tobig on this. Huh wow, that's
fantastic. You're supposed to chew onthe radio. Yes, we've been eating

(43:20):
on the radio for thirty years.But that's the first thing they teach you
in broadcasting school, you know,no chewing gum. And you, my
friend nailed the tenderness on this.Really, it's extremely tender. I wonder
if that was the wrapping in thein the liquid the last two hours.
That probably helped. Yeah, Iknow, short ribs if you don't,

(43:42):
if you don't do them right,can end up being extremely tough. Yeah.
This this was after four hours though. It was almost off the bone
then and now it's like completely offthe bone, insane, really good.
Wow. All right, Michael,Well here's the deal. I'm sorry,
go ahead. What's what's your tickon that? The tenderness and quality of

(44:02):
the s meat, it's it's unbelievable. Yeah, it's pretty good, right,
I mean, well, I wasgonna say my next short ribs are
coming from Birch's Custom Cuss in Blackport, no question about that. I'm going
on immediately. Yeah, that's wegot to check that out. Just got
something today for you. M mwow. And I don't think the pepper's

(44:27):
too much on it. I don'teither, I don't. I love pepper.
And to me, when right,yes, when you get barbecue,
it should have that pepper flavor.One thing that you can't do with beef
ribs and in short ribs. Um, let's start out with any kind of
barbecue sauce on right, they'll windup being vulcanized and rubs ysked oil.

(44:52):
Yes, um, butter. Andif you wanted to take one of these
and dip it in you know salmon, ranch ryban barber, which everyone should
all the time, I would notslow you down. But you know this
is this is insane and bike's right. You don't really even need a knife,
you can it just pulls up theoff the boat really easy. And

(45:14):
this is what membrane on. Yeah. Um, you know I'm sitting here
eating the membrane it's it, doesn'tyou know. I always pull a membrane
on pork pork ribs. It's always. It's tougher on beef though, but
it's very time. I've never beenreal successful with ada, and I'll hack
it up. What's that Brandon?That new Brandon knife I have? What's

(45:35):
that? We just talked about ittoo, I can't remember now anyway,
it's uh, I use that todo the trimming with. I love that
knife. It's you know, andit's brand new because it's just really sharp,
and it's the one where they sharpenthem for life, for free and
all that. You know, Thisis how you know what's excited about the
meat? For the podcast, I'msupposed to take pictures of the food so

(45:57):
they can see what we're talking about. God, I just ate it totally.
Forgot. Well, there's a bunchof them lefft over in there,
and you guys can have some moreand obviously, but you take a picture
of the Yeah, I will thankyou. You thought it hadn't because you
knew I might react like this.Well, I would cook m I don't

(46:21):
know how many pounds I had.I had like six packages, seven packages,
I think each one had like threeshort ribs in it, right.
I told here we go again.Hello, Hello, hey, good we're
we're doing uh, we're right inthe middle of recording grill this, mister

(46:43):
wats you don't mind, do you? I can't believe you did this two
weeks in a while. I toldyou not to call me when we're doing
grill. How's the matter with you? That's my radio partner, John Welch.

(47:05):
He's the guy that does the openinghere ye for us girls, checking
out us to make sure we're okay. Yeah right, God you think you
know a guy? Right? Yeah, I'm telling you what, Jim,
this is an excellent job on theshort rib. Well, thank you,
extremely tender. It wasn't it wasn'tdifficult that you or eat at all.
And I'm with Michael. The pepperwas not too much shut off. I

(47:28):
think it's I think it's good.I'm beef it really, I think it's
supposed to be that way on beefin my opinion. Yeah, absolutely,
especially when you use that Corse pepper. I think you can definitely do too
much fine pepper, yep, butthat Corse pepper just it hits beef r
I love Corse salt. I lovecourse pepper. That's good. Are you
much on that pink salt? Idon't use pink, Yeah, I'm not.

(47:49):
I don't. I don't really either, yep, I'd be honest with
you. I don't. I don't. I don't like to taste of it.
It has a different taste. Idon't know. Maybe I'm I like.
I like coarse salt, corse seasalts, fine, but I don't
go with the pink stuff. Hh. Keep talking with Okay, So
I was gonna say, you knowwhat, that what they recommend. So
here's the funny thing. The kindof beer that they recommend with like this

(48:13):
kind of food would be like anipa, which I know you don't like.
Well you've brought me, I MI just don't like that harsh,
hoppy, ye hoppy taste. That'snot my thing. I got it,
I got it. But we like, we like stouts and loggers, and
I like all of them. Yeah, I'm a fan of every single every
single one. I'm going to counselingtomorrow, Jim. I understand that it's

(48:37):
okay. We're all here for you, all right. So I'm gonna pull
out one that I'm almost certain isa heavy one. We had one here
before, only one from this companyand it and we were surprised that it
was. It was heavy. Ithink it's called the smoogie. Okay,

(49:00):
yeah, remember that, I rememberthat one episode. I got another one,
a different one, So I'm allgrab the one right now, dive
into that. In the meantime,I'll ask Mike if you want another rib?
I would love another. I will, I will. It's my turn
to talk while he gets the beer. And then when he comes back and
starts telling, I'll swing over thereand grab you another. How about you,
Matt, Matt, you you knowthere's there's two kinds of people that

(49:22):
eat chicken wings, right. There'sthe people that eat him real fast but
leave some of it on there andthrow it out. And then there's the
people that not like a typewriter yein the old days. Yes, that's
you. Yes, there's not amorsel left on that bone. It's like
my dog, Winston. Listen.I don't want to waste anything. So,

(49:45):
as you know, the weather issupposed to be getting better. It
was last week and it wasn't thegreatest this week, but it's coming back.
And when the weather gets better,there tends to be a shift in
the kind of availability of beers whenit comes to craft beer. Usually during
the older months, darker beers arewhat people drink stouts and porters. Uh,

(50:07):
they're they're kind of heavy, they'rethey're they have that oaky barrel taste
to it, and that's what peopledrink during the during the summer or side
of the winter months and the coldermonths. As soon as it starts getting
warm, the beer trends start changing. You start getting into like laggers and
pills, nears, and the soursmake a reappearance because when it's a hot

(50:28):
day, you don't really want abeer that's gonna hold you down and just
be heavy, and you drink twoof them, you want to take a
nap. You want the beers ifyou're out on a boat, or if
you're all golfing, or if you'reout you know, you know, in
a hike or in a trail,whatever you're doing. You want the kind
of beer that you can drink allday long. Something's happing for your hours.
You maybe not want to drink allday long because some of them are
strong too. But this one isfrom Imprint Beer Company, and as I

(50:53):
mentioned, before. We had oneof these before, not this flavor.
This one's a different one I sawtoday. It's called the Smoogie. It's
another orange orange flavor, pineapple andmango. And it says heavily fruited smoothie
sour ale, all right, sothat I would expect to be a little
sour but sweety yep, and thefruit to come through it. And it

(51:17):
says heavily fruited sour. Does thatmean thick? Yep? It says heavily
fruited sour smoothie. So that wouldthat to me, would imply thick.
This brewery is located in Canned andHatfield, PA, by Imprint Beer Company.
So this is a Pennsylvanian beer.So I rolled it a little bit
turned upside down. Now do youI don't know if you know. Do
you know why I do this?Michael No, I was going to ask

(51:39):
you why because in regular beers,it's a pretty even keel thing. Beers
are kind of the same. It'sa it's a light colored, light liquid,
heavy fruited solours. A lot oftimes if they're sitting in the storage
area for a while, all thestuff seeks to the bottom. Oh okay,
yep. So if I don't dothat, I'll pour and you'll get

(52:00):
like the stin stuff at the top, and all of a sudden, this
real thick stuff at the end.So you want to get it blended,
So you go so everyone gets ataste of the good stuff. And when
Matt was a little kid, heused to play with Plato. I did
actually, did you eat Plato?Oh yeah, there you go. All

(52:24):
right, that's got that smell.So okay, let's take a look at
the poor here. Yep, that'sdefinitely thick. I probably shouldn't give it
a better role. But yep,here comes a thickness come into it now.
Yep, so this this has thatit looks like orange juice. Also,

(52:45):
Oh yeah, that Jim's getting someof the thickness there. Yeah,
I'll get your new glass. Yeahyou're you're getting some of the thickness too,
Michael, I love these ribs.Yeah, they're delicious. Is it?
It's not really egotistical to love theirown food you cooked, isn't.
No, that's pride at all.That's pride. Should be proud if you

(53:07):
make it, you should be proudof it. Now, do you have
Wilson? Uh? Uh branding ironthat says Matt Wilson, when you do
steaks and stuff, I don't,but I should get one. That'd be
very cool. The big w acrossit. Here we go, m yep,
indeed it is. Yeah, that'sgood that I could have had.

(53:30):
Yeah, we can have the otherone at seven o'clock breakfast. That's really
good. This reminds me of beinglike on the beach and having like an
umbrella or something, you know,especially that Yeah, right, yeah,
exactly, Yeah, Yeah, that'sthat's really good. That is all I

(53:51):
think I can drink that. Icould drink like five of those, but
then I'd be asleep. I didn't. I didn't get the ABV on that
actually me now that I said that, let me see, I thought you
said six, but maybe didn't.I may I may have, but you
know, when you start drinking beers. I think this is the problem with
it last time is they're not reallyclear and listening. How much I'll call

(54:14):
is it? I gotta be onthere somewhere, maybe on the bottom,
because sometimes they put them on thebottom. This one, I don't know.
Take a look at it, Jim, because I think we had the
same problem with the last movie.I didn't see it. Well, it's
number two fond here. Yeah,I don't see it either. Yeah,
I would have to literally take apicture of this with my camera and and

(54:36):
blow it up my phone and blowit up. I don't see the AVV
listened at all there, so wewould be guessing, and I would try
to guess it's probably anywhere betweenty sixand a seven, I would agree.
I think you're right. Yep,that's interesting. I wonder what I thought
there was rules that you had tothere probably is, and they're probably they're
probably violating him. Listen, I'lledit that part out. Well, that's

(55:01):
right, you can edit. Youhad to add a couple of things I
may have in our in our past. Yeah, I try to keep that.
I try to keep that east sideoff podcast. I went through,
UM now, there was a twentymaybe twenty twenty four of these short ribs,

(55:22):
and I went through a bag anda quarter of pellets. Um.
I started with one because I alwayskeep the hopper full, right. I
don't know one of the that's you'resupposed to do that or not, but
I always keep it full. Andthen I went through the first couple of
hours and I noticed it was down, so I had to break into another
one. And this was a peacan a pellet, okay, which I

(55:49):
don't know if it changes to tasteany but it sure did give it a
smoke. I mean, you cantaste the smoke in these ribs without a
doubt. Yeah. I think thebeef, pecan oak stuff like that is
really good for beef pork. Ilike to do the fruited woods like cherry

(56:09):
or like apple wood, that justthat just kind of blends out with pork.
Yeah. When I do my peacanrob on pork, I definitely use
the pecan pellets if I can,or the hickory. But really with that,
with the peacan rob on it andthe hickory, it definitely compliments itself
right right, which I wouldn't thinkit would. But I ran out of
peacan one day and I middle ofa cook I'm like, oh, you're

(56:31):
going in. Yeah, that happens. You know, it really complimented itself
very nicely. So let me askyou this, are you at all ever
planning on maybe having something pre cookedlike ribs or cook on a rose for
somebody, or you know, pulledpork or anything like that, or is
it that in the plan or isyou just gonna stick to your what you

(56:52):
do best. And no, Ithink it's definitely in the plan. We've
talked about it a little bit.Especially I'm sure you guys know you look
at the price of small workers andit's like especially something of that stature.
But it's definitely in our plan becausewe we want to do our own hands
and bacons again in the house becauseeverybody loved it through our custom cutting,
okay, and they thought it wasfantastic because I mean, you go to

(57:15):
some places and you get bacon andit's so salty, very salty. Can't
eat it, and it's it's thestuff you're cutting up and throwing in your
beans because of how salty it is. And we kind of found the happy
medium. Granted, when I firststarted on it, yeah, I was
throwing it in the beans. Butafter you know, about a year exactly.

(57:37):
No. Um, we used toraise pigs here and uh, turkeys
and chickens and whatever. And whenwe've been here for years and years and
years, and there was a anolder gentleman and me, Dinah that I
used to take all this stuff too, and you know, for the butchering,
and then he would it was backthen it was I don't know,

(57:57):
ten cents a pound cut wrapped andfrozen, fifteen bucks for the kill or
whatever, you know, And itwas just a because I knew what I
put into those animals. It wasall fresh grains. And I had an
arrangement with the local granary here wherethey sold these giant one hundred pound burlap
bags filled the stuff they swept offthe floor, you know, one day
it was oats, the next dayit was you know, barley or corn

(58:21):
or whatever, and they mixed itall up. And so I always knew
when I was feeding everything, andit was there was no better eating than
that in the world. It wasjust wonderful. So I don't know,
well, I'm I think I thinkyou probably would agree. Uh. These
beef ribs came out pretty good.They're fantastic. Yeah, yeah, well

(58:42):
I think shucks. Guys think thisis uh, I know, this is
you know, like radio, it'sa podcast. You can't really see anything.
But this is the smoker that we'regoing to Nashville to pick up.
Michael. You're gonna love that.It's a it's a two bay. Yeah,
you can put all in that,right, Yeah, you can get

(59:04):
a whole hog in it twice anduh, it's a toe behind and so
we'll be able to take grill listswith a real grill on the road and
on the road anywhere. So we'relooking forward to that. That's gold.
Be great. I'll try to eatthe product. And it's you know,
I've been researching this and it's uh, you know, it's several thousand dollars,
but it's not ten. Yeah,you know, and it's a And

(59:27):
I had somebody go and look athim for me and and send me pictures
and talk to the people and whatever, and uh, they're they're made right
there at this place. Um.And so yeah, after I borrow from
you. That's how it works,guys. Um. So anyway, the

(59:50):
the LG Louisiana LG twelve hundred workedgreat, Black label. I love that
thing and and it it talks tothe phone, which I love. That's
so much fun being able to justlook at your phone and adjust your temperature
up and down or whatever you wantto do. Yeah, it's one of
the best things I've ever ever ownedas far as cooking. And I'm very

(01:00:12):
happy that I have it because itreally does a number on the meats that
I like that I cook now theLouisiana is also it's in the same family
as pit pit bus. Yeah,so they're trigger and all those other things.
Ye. Yeah, so it's aum you know, it's a parts
are available if you need that orwhatever. I've found that pellet grills are
so easy to clean. Yeah,and they really are so much easier than

(01:00:35):
like your gas grill. Yeah.Um, but I did learn I did
learn this lesson the other day.I forgot what I was cooking something.
I fired it up, and thensmoke was coming out everywhere. I did
like probably five cooks, probably notall that long, maybe a couple hours
each, and it was all setit up you you know, cinders,

(01:00:59):
So I didn't clean it. Ihad to pull it apart and clean it
again. So you gotta do themaintenance. Dass. Girls are pain but
because you have to do it sooften, yes, you know, but
but you're right if you don't doit, Like all of a sudden,
you're cooking at Burgers and you walkinside for me, you grab a glass
of water or something, you walkback out, and the whole girl's out
of fire, Like what happened?Because you got this this just cavern of

(01:01:22):
like charged stuff and like oil that'ssitting there waiting to be waiting to be
live on fire, and it isand then it just kind of sometimes you
can't save the meat because then itjust tastes like, you know, burnt.
So there are two editions of theSalmon Ranch Cowboy Cooking Show there are
on YouTube and that's right, so, and you can check that out when

(01:01:45):
you get a chance. Michael.It's hilarious and wind up in the second
one. Yeah, you played itoff really well though, and you were
probably your arm is probably burning,which is so funny. I'm I'm over
here, Matt's filming my partners takenit from the uh and and I'm handing
them the beef ribs and he's puttingthem on the grill and and then he

(01:02:09):
goes, oh, that's getting prettyhot. And I wasn't noticing that the
that the girl had malfunctioned, andit was just I was on fire fire
right, He's opening it up,and it was and we were we started
laughing, and somebody else cut sohe switched them over to the ceramic the

(01:02:31):
big Joe right, yeah, anduh and finished them up on that was
it was you had to be there, but it was pretty funny. I
gotta ask you, guys, whatdo you think of those ceramics. I've
never used one, and they've alwaysintrigued me. Over two of them,
and I have a small one that'suh, I don't know, eighteen inches
in diameter. They're the original KomodoJoe's I think the you know, there's

(01:02:55):
the big green Egg out there andwhatever, some knockoff ones. They call
themselves Kmodo something right. The bigboxes have some of those, But the
real Komodo Joe grill, which isa sponsor of this podcast. By the
way, they're wonderful and there's alearning curve. It's not like I had

(01:03:15):
another radio partner that we both gotthese, the smaller version, the eighteen
Kimodo Joe at the same time.I paid attention. I played with it.
You got to learn how to incomingair outgoing air. I can take
that small one and it's all charcoal. There's nothing out so other than charcoal,
and you fire it up and Ican control the temperature on the small

(01:03:38):
Kimodo Joe ceramic grill within fifteen degreesor so. The big one, which
is twenty four inches in diameter orbigger. I can control the temperature within
five degrees. It's amazing. It'scrazy. But my other radio partner there,
he took it, put the charcoalin there and went up to nine

(01:03:58):
hundred degrees. He couldn't handle itor whatever, and he said, I
don't want this thing. And buthe didn't do his homework. You gotta
learn it. But once you learnthat, you can put a bag of
charcoal in there and cook it fortwenty hours, low and slow on a
brisket or whatever you're doing like thatone. The first that brisket was insane.

(01:04:18):
It was a very good brisket.Yeah. So I've had I eat
a lot Chris and and and andI've had brisket and ribs like from like
everywhere, every restaurant. I tryeverything out because I like it. And
I you know, you go overyour friend's house and they make brisket at

(01:04:39):
their house too, and you knowit's usually pretty good, but usually the
restaurant it's better, right, Butbut you know your friends all still pretty
it's edible, it's good. You'relike, oh, this is pretty good.
So Jim is doing the show andI'm like, okay, you know,
we'll see how this brisket comes out. And you know, the whole
time he's down planes. You know, this is just really for for TV
purposes, so it may not tastethe way it's gonna you know, And

(01:05:00):
I'm like, okay, okay,whatever, Well, well, you know,
if we have to act it up, we'll act it up and make
sure it'll be delicious. He wehad it sitting in the cooler. How
long? Four hours? So thekey to a brisket is the rest.
Ye, And we took it offat two fifteen, No, two twenty,
Yeah, that's right, because weweren't paying attention because we were busy.

(01:05:20):
We're doing a bunch of stuff,right, We took it off,
put another problem in there. Wewas still wrapped with paper. We wrapped
it with a towel, put itin the cooler, and it was four
hours later and it was still onehundred and forty five in the center and
you push on it and just sluicesran out. It was like, I

(01:05:40):
can't believe this is as good.And we weren't even aiming for that.
No, we were just you know, whatever it was, even if it
was tough, we would have said, oh, this is great. Yeah,
but yeah for the show. SoJim's like, hey, you guys
want some a sample of this.So I tried it and I'm doing my
best not to eat all of it. And here comes Welsh like shoveling in
his mouth and Jim's got a takenaway from everybody. And then the cobbler.

(01:06:02):
Oh goodness, anyway, that wasgreat. Check check that one out.
I have a brisket in the refrigeratorout here in the in the barn,
and I don't know when I'm gonnaget to it, but um,
it's a times out on the twentyfifth, So what's that next week?
Late r. Yeah, so I'mgonna have to maybe you'll get some of

(01:06:24):
that. I know where you lived, Gym anyway, so I wanted to
ask you about the qualities of thequality of meats. Ye, what separates
your store from going to Walmart.So a lot of people that come in
there, they look around and whenyou walk into butcher shop, you ever

(01:06:45):
noticed this coloration on something may looka little round almost because somebody when you
set two stakes on top of oneanother. I'm sure when you guys pull
them out of the package, younotice that. It's because the polls the
auction away. So, but whenyou notice when you're at Walmart or Wigman's
or anything of that nature, thatdoesn't happen. Everything's bright red. Everything's

(01:07:09):
bright red. I can tell youhow many people love to see any sort
of discoloration because they know it's notfull of food. Die They know their
meat, they know it, theyknow it's not pumped in. And I'm
glad you said that. That's that'sgood for people to hear, because there
are you know, you're going toget those people out there that are die
hard certain supermarkets that's where they go. Other people they want to know that

(01:07:32):
it's not getting pumped full of allthese different types of food, dyes,
all this terrible stuff that they're doing. Yeah, And I mean even when
I look at something one day andit's like, man, that kind of
I had some hamburger patties. Iwas looking at them like those kind of
look discolored. So I took apackage and I went back and I fried

(01:07:54):
them. I wanted to buy therest of the Little Delicious and I'm like,
wow, you know, and Ijust love a plane eighty twenty burgers.
Yeah, a little bit of saltand pepper, when you're doing it,
if that, but it's just somethingyou throw a piece of cheese on
that and you can't. To me, you just can't beat it. Yeah,

(01:08:14):
I don't know what it is.But when you go into all these
different stores, most of the timeyou buy a prime rip, it's only
called a prime rip. The gradeactually isn't a prime right most of the
time. It's slack choice sometimes aprime And it's kind of like the xerox
copy of how you call it exactly. If you're buy if you're buying listening

(01:08:35):
that I've learned this long time ago. If you're buying a prime rid and
it costs you twenty bucks, it'snot a prime rid, no, you
know. And I don't even labelthem as prime ribs. I call hi
rib rose because you know, therethey are the same thing. They come
from the same It's a rib byjust in a roast, that's all it
is. And people love getting themfrom me, the rib roast and everything,

(01:08:58):
because they watch me cut it.I go in the back and I
grab a whole ribloint and they say, well, I want six and a
half pounds. And I'm usually prettygood. Either I'm on or I'm a
half a pound heavier light, right, But they see me do it because
I have doors that I have barndoors that close, and if we're doing
different types of work like sausage work, stuff like that, our grinders right

(01:09:19):
there, we usually keep the doorsshut. But when we're not working and
the back's good and clean, andevery everybody likes looking through the we have
to drop down curtains. They lovelooking through there and seeing wow, this
place is really clean. Yep,that's clean, and they're doing the actual
real butchering. Yeah, and theylove it. So we always keep it
open, but they can just seewhat we're doing and they're like, wow,

(01:09:44):
this is actually you know, they'renot just taking it putting in some
packages and that's it. We're we'renot buying it cut up already. We're
buying whole huge chunks of meat thatpeople look at it like, what's that?
You know, you guys even knowthat factor. Yeah, yeah,
that's cool. Yeah. Now Iknow there's a there's a store around here

(01:10:04):
somewhere that I've been to before.I can't think of where it is,
but they make they make hamburger withvarious things and it's some kind of cheese
plipinos and all that. Do yougrind your own stuff or you have a
plan for that or yeah, weuh a lot of times, like with
our steak trim on we're actually havinga problem, well more of me having

(01:10:25):
a problem with communicating my computer tomy scale system. So I'm waiting on
somebody to come out and kind ofreset the program in it. Because for
us to sell anything, we haveto list all the ingredients, right,
So we're having an issue with thatbecause back when I did Venison processing,
I did loaded halapino sausage, Idid loaded green pepper onion cheddar sausage,

(01:10:47):
I did bacon burgers, and everybodyloved us. Sure that's we use the
steak trims and everybody just went nutsfor him during Deer and I'm like,
I want to bring it back,but it kind of sucks because I end
up grinding the state trim into eightytwenty grind because I can't I can't get
the printer to work right right.So I'm like, oh, you're working

(01:11:10):
on so that I'm working on somemore to come on, that's what you're
saying. There's a lot more tocome, and we have some big things
in the works. Right now aswell. Even being open right now,
it's still kind of top secret,but it'll definitely be out, hopefully within
a couple of weeks. You cantell us it's okay. I can tell
you to go get us another beer. Yea, I may not tell you

(01:11:32):
ask you. You know, Welchsays, who turns you into the boss
of everything? Right? I know? And I apologize, Matthew, So
it's it's okay. So this isa small can, so I have to
I have to be kind of carefulhow reporters and that one person gets all
of it. I saw this andI was interested and I just want to

(01:11:53):
see what it takes like. Soagain we're on this theme, right.
I was talking about the summer andthe warm weather, and we're still on
that theme. Shold probably do thisreal quick too, really, So yeah,
for the small can, you're right, I saw the play. Yep.
This is called Island Squeeze. It'ssour ale with you're ready guys,
papaya, strawberry, white peach,passion fruit, banana, and vanilla.

(01:12:20):
Oh my god, I'm not gonnabe all sword all out out. So
this one is UM six point eightABV. So it's right, around seven.
It's from artisan Ales. Uh thatis located in McCalister, Oklahoma.
All right, okay, so letme just get this a little more second,
because I know I was kind ofplaying around with it. Someone's thirsty,

(01:12:44):
Michael. You might have to givehim one used glasses. All right,
you know you're the guess. You'reat the first poor How about that.
I can just just see you poornat all over that million dollar board.
There you go. You can smellthe banana in the when again too.
So let's see what this looks like. Let's see. Okay, it's

(01:13:06):
looks like a pilsner. No,yes, no, no, it's thicker
than a pills Oh it is.Yeah, Okay, there's a lot of
smell. Smell. Yeah, there'stwenty things. Yeah, there's you it
smells. Yeah, there's a lotthat you save enough for yourself. Of
course I feel bad for you.Oh well, the vanilla comes right up

(01:13:29):
absolutely, smell all that. Allright, gentlemen, here we go,
ready, cheers. That's good.I like that. It's almost like it's
like one of the other ones thatwe have, but more sour. It's
it's not as sour as that puckerone. No, you get the fruit
in this, but it does havemore of a sourness to it. I

(01:13:50):
almost say you smell the fruit alittle bit more than you taste sours.
Right right when I put it outto my nose, I was like,
it was an intense smell. Yeah, and it's it's not that it's there,
it's there, yeah, compared toone of the other ones we had
earlier were you could smell out butyou really couldn't get that. You think
this is as sour as another onewas. No, no, it's not,

(01:14:10):
it's not. It's it's it's it'sso let me put this way.
The smoogee in the bath bomb,we're not a sour that was like just
fruit intensive smell and taste. Thisone is good. You still it's still
thick, you still get the fruitin it, but it's a little bit
more sour than those two. Allright, Okay, I like this beer.
I would drink this. That's good. That's good. That's good.

(01:14:30):
You get the fruit, you getthe fruit flavors to it. So I
would have some of this brought inacross the neutral zone. Oh man,
So now I will ask you,you've had four different kinds of craft beer
here and you're you're you're a regularbeer drinker, right when you have beer,

(01:14:53):
you have like a standard beer.Yeah, would you drink these kind
of beers? I would, okay, especially our quote unquote breakfast beers.
Yeah for a fantastic yeah. Yeah, yep. So and that's the whole
that's the whole deal. I thinkI've turned. I did a video where
I turned a person who's even likebeer to aer jerker because of these kind

(01:15:14):
of beers. You do you wantto get into the bud light. This
is not it's not come on,oh my god, you know what.
Unfortunately, Jim, I think we'reon of time. Michael, thank you

(01:15:36):
so much for coming in and playingwith us. Thank you for having We
appreciate Michael Birch Custom Cuts twenty sixNorth Straight Broad Part a great butcher shop.
Folks, stop buying uh and checkit out and introduce yourself to Michael,
because he'll be your your butcher.He's mine going forward. Absolutely,

(01:15:57):
Yes. Spreaker Spotify, iHeart whereverwe get, where we get your grill
List podcast dot com. Check itout. You can buy the salmon ranch.
Uh. Trail dust, I forgotwhat it was. Trail dust robbing
the salmon ranch cherry bourbon barbecue sauce. It's available everywhere, so we'll You
can find the list at Jim Salmondot com, grill List podcast dot com.

(01:16:20):
We'll see you next week for moregrill List