Cast Iron Strip Steaks and Home Brewed Fruited Sours

Episode Transcript
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Speaker 1 (00:03):
It's time to take your grilling skills to the next level.
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon.
You back, we're here. This is grill List and we're back.
Ladies and gentlemen, thanks for being loyal listeners to the

(00:26):
grillst podcast. We appreciate that. Matthew, how are you? You
know what?

Speaker 2 (00:30):
Jim?

Speaker 1 (00:30):
I needed that? Oh, we will have to explain that
whole thing to the folks because well, we went out
of character here for a minute, and we ate our
food first, yes, rather than trying to devour this wonderful
culinary delight prior to that. So we'll h you know,
we figure live on the air. That wouldn't have been no. Well, hello, everybody,

(00:55):
Welcome to Grill Lis sponsored by our good friends at
the New State Crat Burwers Association. Thank New York Drink
New York coming up a festival in Buffalo. Yep, we'll
talk about that and uh uh the uh the wonderful
Pit Barrel Grill Company.

Speaker 2 (01:13):
That's an awesome, awesome grill.

Speaker 1 (01:15):
Barrel cooking is unique interesting and if you're the guy
or gal that has all kinds of grills, you don't
have a pit barrel. And I have the twenty two
point five, the big one. It's like a it's the
size of a similar to a fifty five gallon drum,
fancyified right, stainless steel racks and live you can hang

(01:36):
stuff in it. I did, I did it was that
was my first cook with it. And I've done ribs,
I've done chickens, uh, you know, rotisserie chickens, right, yep,
this is uh. It cooks all four sides yep. And
you can hang four of them in there. That is amazing.
It is really cool. So pitbarrel dot com. Yeah, check
it out, get yourself there. They all have always have

(02:00):
good deals and they have various sizes too, if you
don't want a giant one. We do a lot of
cooking here.

Speaker 2 (02:04):
Yeah, but that one looks pretty cool too, and I'm
sure that meat comes those so tender.

Speaker 1 (02:08):
Yeah. Just the turkey was one of the most moist
cooks I've ever done. Yep, you know, not being in
an oven. So right, So anyway, and might as well
just talk about this here real quick, coming up on
June twenty first, and that's only a couple of months away,
right it is is the New York State Craft Brewers Festival,

(02:29):
Buffalo twenty five Yes, sir, yeah, thank you, thank you
very much.

Speaker 2 (02:34):
Yeah, we're gonna be back on the festival trail. I
think we're going to this.

Speaker 1 (02:36):
One, correct, we are. And this is June twenty second,
two to six pm. It's at Canal Side Wonder. I
love that downtown Buffalo. It's a beautiful spot, experienced craft
beer of all styles and more than fifty breweries and
general admission is three to six vi I P version

(03:02):
is it starts at two and uh it's a wonderful time.

Speaker 2 (03:08):
And the locations that's perfect, right by the water.

Speaker 1 (03:10):
Yeah, all kinds of things, yeah they have they have
all kinds of food and and uh you know, craft
beer from all over the place.

Speaker 2 (03:17):
So did they have wrestling last time? Yeah, they had wrestling.

Speaker 1 (03:21):
And hatchet throwing to throw. Uh. So anyway, get go
to Thank New York, Drink New York dot com, and
uh get your tickets. Matt and I will see you there.
Hunt us down. You can't miss us. Yeah, reason fine,
We're horsing around. We're the people out there interviewing everybody
and whatever.

Speaker 2 (03:41):
So it's it's a lot of fun, yes, drinking. If
you see two guys with the mic in their hand drinking,
that's probably not us.

Speaker 1 (03:47):
Oh the world's perfect. So starting us off, I know
you got some drinks to bring to the table. But
my son in law, Alex.

Speaker 2 (03:58):
I say, what is in front of me him?

Speaker 1 (04:00):
He's been making beer extraordinary. I mean it's crazy, man.
He comes up with a new one every week, and
he's got this dedicated refrigerator with these kegs in it
and whatever. This is his first attempt at the holy
grail of brewing, which is a heavy fruited sour. Now,

(04:23):
now everybody's going to agree that that's the holy grail,
but for us, the mortalis is the frost, the fifth phrase,
fifth frame of the world. Make these awesome sours. This
is his first attempt, and I can't wait for you
to try Number one.

Speaker 2 (04:37):
That looks fantastic. Number two. I'm so impressed with Alex,
the fact that he dove right into this headfirst and
is not afraid to try different styles. And so far
the beers that I've tried that he's made have been magnificent. Absolutely, yeah,
he's he might be the new Salmon ranch brewer.

Speaker 1 (04:56):
Well. The good thing is now he's all set up
with this refrigerator. So anytime I want some of this
right there.

Speaker 2 (05:01):
You know it's it's I bet you was cheaper than
buying the the other stuff.

Speaker 1 (05:05):
It is much cheaper having him. Yes, yes, it's great.
It's great to have a son in law that makes beer.
I mean, that's will win all day.

Speaker 2 (05:13):
Absolutely, so I guess I'll get frequent fire mills over here.

Speaker 1 (05:16):
You you absolutely, because he mentions you every time we talk.
Try this man, So this is and I'm gonna get
all this wrong because he's not here. But I told
him to pop in if.

Speaker 2 (05:26):
You got hopefully, hopefully we'll see him later.

Speaker 1 (05:28):
The BlackBerry something or other and then there's half a
gallon of vanilla ice cream in it.

Speaker 2 (05:37):
Got to be kidding.

Speaker 1 (05:37):
Let's let's try that, all right, my friend, let's do this.

Speaker 2 (05:40):
Here we go. Mm hmmm, So the truth be told, right,
so Jim, before we got on the air, Jim said,
you're gonna like this. This is pretty close. This is
not close. This is pretty much it.

Speaker 1 (06:01):
This Well, I didn't want him to think that he
hit perfect on the first shot, right, this is this
is excellently good. Yeah, BlackBerry, there's some other stuff.

Speaker 2 (06:10):
I can taste the ice cream.

Speaker 1 (06:13):
Yeah, it's insane. And and he has you know what
a FI goal is?

Speaker 2 (06:18):
I do?

Speaker 1 (06:18):
Okay, So he he bought a bunch of those and
co two canister.

Speaker 2 (06:24):
So so I know some listeners don't understand, don't don't
have a set up, right, So let's let's let's break
down exactly what what we're talking about here. So he's
got a barrel, right, so not that so I know
when Jim and I've talked before, we talked about the
smaller things that we've done, the plastor tubs or even
the first what was the first one called the beer?

(06:45):
You know mister mister beer a little amber right, right,
But he's gone beyond that, right yeah, yeah.

Speaker 1 (06:51):
Well he bought an official beer brewing.

Speaker 2 (06:55):
There we go and.

Speaker 1 (06:57):
Get yes and uh was beer And then he puts
it into this this figle, which is the same thing
that coke and pepsi coming in.

Speaker 2 (07:05):
Right, that's that's always getting there there.

Speaker 1 (07:07):
On the aftermarket. That gets old. And you know he
sanitized everything and hooks it all up with the little
beer tap thing on there, and we put a few
slices of that CO two in there for pressure, and
it's in the refrigerator and it's just absolutely insane.

Speaker 2 (07:22):
Yeah, Alex is doing that.

Speaker 1 (07:24):
This happened to the place.

Speaker 2 (07:25):
Yeah, I'm saying that is really good. It's really good. Now,
I will say I don't want to give Alex an ego,
because I mean I could never brew. I think I
brew beer twice and then thinking, okay, but this is
insanely good.

Speaker 1 (07:38):
Well, he he's a podcast guy. He's always always has something.

Speaker 2 (07:43):
Has he ever heard the Girl this podcast?

Speaker 1 (07:45):
Yes he has, but he studies stuff, He studies things
like but he knows, you know. He said, Okay, this,
this and this, and he's running the problems with his
brewing that quite frankly, I wouldn't know how to solve.
And he did, like he had one that stopped not
this one, but he had one that stopped fermenting. Hmm.

(08:07):
So he got in there and he figured it out.
He got another Eastern Air and he saved it and
it was a great beer.

Speaker 2 (08:12):
He is running into the same problems that professional craft
brewers are wanting. Cracked and he's learning to resolve those issues.

Speaker 1 (08:21):
Yeah, and it's you know, I keep thinking that, will
I live long enough to open up the salmon ranch?

Speaker 2 (08:28):
Now that we grill this brewery, now that I taste this,
you might live long enough.

Speaker 1 (08:31):
This is really good?

Speaker 2 (08:33):
Did he knocked us out of the park?

Speaker 1 (08:35):
And this is about seven point five? Wow?

Speaker 2 (08:38):
And that's so.

Speaker 1 (08:39):
Here's the thing abb for alcohol, those of you who don't.

Speaker 2 (08:43):
Know, there's difficulty in brewing stuff. And I know everyone's
got their thoughts on what's the most difficult beer. And
I know a lot of brewers say the most difficult
beer is it pills him because you have to make
it perfect. There can't be anything wrong with this. God
tastes crisp and perfect. But doing a heavy fruit of
sour is also insanely difficult because you can mess that
up easy. And the fact that we have this result
is the same. Nuts.

Speaker 1 (09:04):
Now, you know. Now I'm starting to think about other
fruited salas, the red ones and whatever. This is a
purplish colored BlackBerry.

Speaker 2 (09:15):
Yeah, you're right, think of a BlackBerry blended albums.

Speaker 1 (09:17):
And now I'm thinking about the mango fruit. Well, I'll
have him make that every time.

Speaker 2 (09:23):
One's made. I expect my phone to ring.

Speaker 1 (09:26):
He always mentions you because there's he did some cider
and the ciders. I don't think I've tasted the cider.
Maybe I did, but and and there's another I p
a and the refrigerator over here that I have to
get you to try.

Speaker 2 (09:42):
Yeah, you know what, I might not I might not
need to bring beers anymore.

Speaker 1 (09:47):
Well, uh, while you're consuming, naw, I'm just going to
tell the folks about our culinary.

Speaker 2 (09:55):
Oh, let me tell you something experience. I walked in
here and I smelled something delicious and then I was
served it and now I'm stuffed, but I'm still gonna
stuff down more beer.

Speaker 1 (10:04):
On my throat. I made cowboy.

Speaker 2 (10:06):
Butter and that, but please talk about that because that
butter was ridiculous.

Speaker 1 (10:12):
It's the first time I've ever done it, and I've
heard about it. I've seen it, and I've had people
been at people's houses where they made right and it
just never got around in my deal. So I uh,
I knew that. You know, my job for Gorilla this
is to provide the food that's correct.

Speaker 2 (10:27):
And you're the the beer dude.

Speaker 1 (10:29):
You're the beer dude, which you're more important though we
both go together very well. Anyway, So I uh, I
went and got some Angus strip steaks, which.

Speaker 2 (10:39):
By the way, I love steak. I don't know if
you knew that.

Speaker 1 (10:44):
I don't think there's anything that he was ever told
chocolate You're not.

Speaker 2 (10:47):
I'm not. Yes, you remember, I'm not. That's true.

Speaker 1 (10:51):
And I find that troubling.

Speaker 2 (10:53):
I know, I know everyone's always shocked that I don't
like chocolate. I get it.

Speaker 1 (10:58):
So so I want one or two cooked strip steaks
and being able to cook them in proximity to the
radio program here uh and and have it not be overcooked.
When I decided rather than get in the grill, I
did it in a cast iron frying.

Speaker 2 (11:15):
Paper, which is still one of my favorite ways because
you get that deep sea when you do it that way.

Speaker 1 (11:19):
Absolutely. Now my new favorite cooking oil is avocado. Yes,
we had very good luck with that. So I put
that in there and I heated that pan.

Speaker 2 (11:28):
Right.

Speaker 1 (11:30):
I treated the strip steaks with some salmon ranch trail
dust rub.

Speaker 2 (11:37):
Wait, isn't the best like season on the plant on
the planet, right.

Speaker 1 (11:40):
The planet and both sides. Uh. And then I added
a little bit of meat tender rice and then a
cube of this cowboy butter on top of each steak,
and then I seared. I seared all four sides, even
the ends of.

Speaker 2 (11:59):
Them, right, which which is why that fat had that crispotted.

Speaker 1 (12:01):
It was, and we of course have already concerned. We
devoured it and it was very, very tent. But that
cowboy butter is they say, use unsalted butter. I don't
use that for anything. All the butter I have in
the world is and we go through an unbe stunning
amount of butter here.

Speaker 2 (12:21):
I live not with as many folks as you do,
and I go through a lot of butter, so I understand.

Speaker 1 (12:26):
And it's always salted butter, garlic, minced garlic, chopped fresh parsley.
I have chives. I have modelagn yet, but out in
the over the septic system wild chives. So I went
out there and cut up some chives for this. Smoke
peprika lemon zest, crushed red pepper, a little bit of

(12:49):
salt and a little bit of black pepper. And you
stir that all up in there? Did I say, smoke peprika?

Speaker 2 (12:56):
I did? You did?

Speaker 1 (12:57):
And you stir it all up? The only thing it
called for that I couldn't find here at the ranch
was Djon mustard. Somehow we're out of that. My daughter's
allergic to mustard, you don't. You know, we have regular
mustard for hot dogs and stuff, but other than that,
the fancy stuff. Yeah, but I like Djon mustard. I

(13:17):
should have it here, but I don't. But anyway, then
I mixed all that together and then you you roll
it out kind of looks like a dog turd, but
you set it down on the on a piece of
saran wrap, and you roll it up into a you know,
into a roll, and then you put it in the
refrigerator for the Yeah, it got hard and then it

(13:38):
chops right off in these little patties. And then I,
as I was cooking the steak, I put one on
top of each steak, and then when I flipped it,
it was infused in it. Yep uh. And then of
course I put another put another little chulk on it
when we had it here.

Speaker 2 (13:52):
And that when it melted, and that coated the whole steak.

Speaker 1 (13:55):
Oh my god, it's so tender.

Speaker 2 (13:56):
It just and that's the thing that the inside of
the steak was still that nice pink color color.

Speaker 1 (14:01):
Like reverse seer is a way to keep the juices
in the center. Now, there was also a good twenty
minute rest here, which is very important because that allows
the juices to go back into other parts of the meat.
And and that has to do with tender also, right right,
And these these strip steaks were very very tender.

Speaker 2 (14:24):
You could I could almost use a spoon eating.

Speaker 1 (14:27):
I think cowboy butter. I'm going to experiment with with
some other things too.

Speaker 2 (14:32):
You know how you do the the asparagus, the baker
up asparagus. I could see that working on that perfectly.

Speaker 1 (14:39):
That's a great idea. Yeah, yeah, we'll have to try that.
Angus strip steaks are my second favorite steaks. Ribbeiser, I'm
with you on that.

Speaker 2 (14:49):
I'm with you on that.

Speaker 1 (14:49):
But a good uh quality angus choice or better prime
if you can afford it, uh is well marbled yep,
but not over the top, right and because you know
when you have a ribi you wind up throwing away.

Speaker 2 (15:07):
A quarter of it. Yeah.

Speaker 1 (15:09):
Now, some people like all that, and you know that's
why they take all those cholesterol medicines.

Speaker 2 (15:14):
That's what they're not hearing.

Speaker 1 (15:15):
You want the rich flavor and tenderness of a juicy
angus strip steak is just wonderful if you know how
to cook it. And you have to understand it a
little bit, because one of the things that I did
was I put it out. Uh, it was out at
least a couple hours, just sitting on a pan on
top of the stove, right coming up to room temperature.

(15:38):
And that gives you the best chance of cooking a
tender steak is if it starts from room temperature, as
opposed to you take it right out of the refrigerator
and ice.

Speaker 2 (15:46):
Cold, because then, yeah, things don't cook the way they're
supposed to when it's like that.

Speaker 1 (15:50):
And when you buy your strip steak, you look for
the marbling. Absolutely. Now there are some you know, lower
end places out there where they sell strip steaks, but
they're they're completely pink. They're like there's.

Speaker 2 (16:03):
No whiteness or anything of that.

Speaker 1 (16:04):
Yeah, so check that. Check the color too. You want
that vibrant, deep red color. Unfortunately you can't see the
bottom of the steak because some of those places use
a chemical certainly, Yeah you know that. And you know,
in my world, I'm always worried about over cooking and

(16:25):
and I want something rare to medium rare.

Speaker 2 (16:27):
Yeah, we're in the same ballpark.

Speaker 1 (16:29):
And I I just I worry about it. But so
I can control a thicker strip steak cook better than
a can a thinner one, because a thin one can
go from zero to overdone in a second quick. So
I like at least an inch and a half. And
once in a while, like when when my lovely wife

(16:49):
says to me, what would you like for your birthday?
You know, pretty much a guy that's got about everything. Well,
you know, I don't have a maserati or useless stuff,
but you know whatever. But anyway, maybe some days, you know,
if you can't get drywall in a maserati right for right,
so it would be useless. So the she would say

(17:10):
to me, well, what do you want for your birthday?
And or more precisely, what are you cooking yourself for
your birthday?

Speaker 2 (17:16):
I was going to say that. I was gonna say,
aren't you the cook? So you actually are making yourself
your birthday dinner?

Speaker 1 (17:21):
Usually, so I would spend a couple hundred bucks and
go get a whole rack of strips uncut. Yeah, and
I would cut them a full two inch thick for you,
and they're just wonderful. I do believe. I invited you
to the did you Yeah? I think so you were
busy that night.

Speaker 2 (17:37):
Oh gosh, So if you don't mind me asking, because
I know, you know, people always wonder, you know, the
costs of stuffy how much? How much is a typical
strip stick run nowadays?

Speaker 1 (17:47):
Well, the one I got today was twenty five dollars
for three okay, and they were sick. Now I'm frugal,
all right, Yeah, so I know exactly when to go
when the stuff that's timing out the next day. Yes,
so I played that game. I do not normally thirty

(18:08):
five ye. So it's it's you know, they're twelve bucks
apiece or whatever, which is ridiculous.

Speaker 2 (18:15):
Yeah. So.

Speaker 1 (18:17):
And one of the things too, is that sometimes the stores,
if it's not labeled what cut it is, like Choice,
Prime or Select. If you're getting a Select Angus steak,
probably making a mistake. Yeah, choice or better choice or
Prime if you can afford it. But a prime strip

(18:38):
steak would be twenty five bucks just for the steak.

Speaker 2 (18:40):
Yeah right.

Speaker 1 (18:43):
Bring it to room temperature really important. And I use
a salm u ranch trail dust rub on everything because
everybody loves it.

Speaker 2 (18:49):
It's it's delicious. I mean we went to a well,
we were at the home show that the long ago
and they were flying off the shelf. I mean, people
love that rub and I do too. You can put
it on any meat in the works, Am I am
I advertising our Yeah?

Speaker 1 (19:03):
Yeah, because you're a company and uh you know, I
have a list here to where. Oh here it is
just in case you want to get some finger lakes
Ace Hardware and Route three thirty two in Canadagua our
newest carrier of salmon ranch trail dust rub and salmon rance,
cherrybourb and.

Speaker 2 (19:22):
Barbecue sauce, barbecue sauce on the market.

Speaker 1 (19:25):
Absolutely, Warner Farms and Greenhouse and West Henrietta Ours Market
on Monroe Avenue. We're constantly going there with more. Petronelli's
Delhi and Hilton Skips on.

Speaker 2 (19:35):
The Ridge, one of my favorites, great.

Speaker 1 (19:37):
Place, Roberta Farm Market, Roberts Farm Market, Medina, Palmers Director
You Market, which which by the way, on the twenty
sixth of April from eleven to three, the whole salmon
ranch tree to the team will be out there doing
a sampling at Palmers, so I get the sample, you

(20:00):
do of course, and he's they're doing Uh, they're gonna
do chicken tenders in it. So that would be fun.
Aiman's fire Market. Uh finger, I don't know. I can't
take that one out of there because well we don't
sell weed. Try on Triano's on Stone Road, nib Black
Foods right behind Palmers.

Speaker 2 (20:21):
Mixer are well they bottle that'll make they bottle it,
that's what that way.

Speaker 1 (20:24):
Yeah, they put together our rub uh and then save
a lot Albion Sarah's Garden Center and Brockport and Butler
Sales and Service, Turnpike Road in Auburn, New York. Huh
all right, so uh so you can get you know.

Speaker 2 (20:38):
Also growthspodcast dot Com. I believe they have a link
into the body of online.

Speaker 1 (20:42):
They absolutely do, and by that would be us, that
would be us. And we we we enjoy, you know,
we enjoy the stories that people tell us, absolutely because
it's a lot of fun. So I did pans here
the steaks, uh, and it's an excellent technique.

Speaker 2 (20:59):
And you made it baked potato, a loaded bake potato
to go with it.

Speaker 1 (21:01):
Two, No, you like baked potato io. And so what
I do with this I cheat a little bit. I
put it in the microwave and get it tender, and
then I wrap it and I coate it with oil
first and then some coarse salt, and then I put
it in the oven at four hundred degrees half an hour,
sort of crisp it up a little bit, and then

(21:24):
I cut out a little wedge in the middle. I
put cowboy butter in there, and and uh chudar cheese,
sprinkle cheese, and then pilot with sour cream, salt and pepper,
and the way you go.

Speaker 2 (21:36):
So I have had my dinner for this evening.

Speaker 1 (21:38):
Already you have. And it was one of those things
where we probably wouldn't have been able to pound that
live on grill list. So we ate first.

Speaker 2 (21:47):
You know, I don't know if you know, Jim and
I both talk a lot, but while we're eating that steak,
not much with satin, it.

Speaker 1 (21:55):
Was very tender. I was happy with this. Now, I
haven't always been one hundred uh successful as strip steaks.
My son Alex, he his go to steak is rabbis
which and he cuts them. You know, he doesn't give
you a whole steak. He cuts it up in quarter
inch pieces and it's just unbelievable. And he bases it

(22:16):
and whatever he's he's got the that whole thing. I'll
dial in.

Speaker 2 (22:21):
But anyway, if you want to bring us more steak,
I won't stop him.

Speaker 1 (22:25):
You can always. Strip steaks are always good to uh
Jimmy Chury you know.

Speaker 2 (22:33):
Ah yeah, yeah, with a little.

Speaker 1 (22:35):
Zingy tights, their roasted vegetables, fresh salads, all that stuff
pairs well with a strip steak, along with a Kevin
a and malt Beck or Arar.

Speaker 2 (22:47):
Craft beer or craft beer.

Speaker 1 (22:48):
Yeah. And so the conclusion of this whole deal is
a strip steak is not not a culinary risk. It's
easier to control a thicker one. Uh. Now, if you're
doing steak sandwiches, there's something.

Speaker 2 (23:00):
Who cares different, different story.

Speaker 1 (23:02):
But so anyway, Cowboy Butter, I made enough so I'll
have some for a while.

Speaker 2 (23:07):
You mean i'll have some for a while.

Speaker 1 (23:08):
Yes, I lost my mind. I apologize that that Cowboy
butter was was amazing.

Speaker 2 (23:19):
It made a difference in the steak too, It really did.

Speaker 1 (23:20):
Yeah, I'm uh, it's the first time I ever did it.
I've always heard about it, I've had it before, and
I'm now I'm going now that of course I'm an
expert on it. I'm going to expand my parameters and
and try some with some other types of ingredients. Let
me ask maybe some heat.

Speaker 2 (23:36):
Let me ask you a question. Are you a person
when you go to a restaurant and you order a steak?
Do you ask for a one or some sort of
steak sauce? I do not know.

Speaker 1 (23:48):
I you know why ruin a good steak? If it's
a good steak. Now, if I take one bite, there
you go and it's a you know, it tastes like
a nail pouch or something, I'll bring me that one.
I like a one.

Speaker 2 (24:05):
No, it's a great sauce. It's just that I think
what you says is absolutely correct. When when you're young, right,
when you're a kid, you want to touse everything whatever,
right to one, whatever, whatever it is. But then when
you get older, you appreciate, you appreciate the taste of
the meat and the flavor in the seasoning. Yeah.

Speaker 1 (24:20):
Absolutely, Well, coming up on grill List, we're going to
be talking about everybody. Well, firing up there, girl.

Speaker 2 (24:25):
Yeah, today was actually unite day today.

Speaker 1 (24:28):
However, the thirst is overpowering.

Speaker 2 (24:32):
Let's let's move on, Shelley.

Speaker 1 (24:35):
And that was just my own lovable way of saying
to Matthew, you're you're procrastinating, get some merr out of here.
I'm very proud of Alex for making this. Uh. And
in your dreams, you have a son in law who
can make a heavy fruited sour that's almost as good
as Mortal Us.

Speaker 2 (24:56):
And my dreams. It's good to have a friend's son.
So we're gonna switch gears real quick. And I only
got I only bought this beer for a specific reason
because other ones are not. I don't have any other
loggers in here. But this is a regular pills there, Okay, okay,
and this is our pills mafia.

Speaker 1 (25:15):
Okay, we've had those before.

Speaker 2 (25:17):
Ye. So it's it's not heavy, it's uh, it's four
point nine. It's right about five point abv, which a
lot of pillsters are right on that, right, And it's
from thin man. The reason why I bring this up
is because next Thursday is the NFL's.

Speaker 1 (25:29):
Raft that's right, Yeah, yeah, and you're looking forward to that.
I certainly am you have any money on it?

Speaker 2 (25:36):
I have, I have bets with my brother because yeah,
so the bills are you know, a decent team and
they're I'm sure they're gonna make some picks to try
to fix anything that they need. I also happen to
be a Raiders fan, which they've been pretty terrible, and
my brother is a Giants fan, which they also have
been pretty terrible. So we're trying to see what moves

(25:56):
are being made to try and make our teams not terrible.
I get it.

Speaker 1 (25:59):
Okay, all right, that's good.

Speaker 2 (26:00):
Yeah, which probably won't happen, but that's fine.

Speaker 1 (26:02):
Well, so we'll know in a week.

Speaker 2 (26:04):
We will. So this is this is a dedication to
the draft next week and a lot of you might
be going to a party or a draft party, or
out to a sports bar to watch the draft, or
just staying at home like me and having a couple
of beers.

Speaker 1 (26:18):
It might be fun.

Speaker 2 (26:18):
Yeah. Yeah, so there we go again. This is from
thin Man Brewery th Men Brewery. They're out of Buffalo,
New York.

Speaker 1 (26:25):
Fire away.

Speaker 2 (26:27):
That sounded pretty good.

Speaker 1 (26:28):
Yeah, that's the sound heard around the world.

Speaker 2 (26:31):
That is the sound of gril.

Speaker 1 (26:33):
This. I wonder when the very first time that sound
was ever made.

Speaker 2 (26:39):
Probably the first tenants heard a canning beer, which is
probably the long time.

Speaker 1 (26:44):
Yeah. Now, I remember when when I was a young tot,
the beer cans came with no opener to them. You
get to use the pointed thing, and you made two holes,
you know, a little one on this side and then
a big one on this side. And then there was
the put sputing one, which was a miserable failure. Uh,

(27:04):
and then a couple of different types of flap tops.
And now we've settled in on on this.

Speaker 2 (27:09):
It works perfect, it does. I remember, not even with
the beer, but you were the the Hawaiian punch. Yeah,
used to come in a can. Yeah, my dad. I
remember my dad popping the two holes in there and
for that, yeah.

Speaker 1 (27:22):
Yeah, yeah, yeah, I have a bad memory on.

Speaker 2 (27:26):
I'd like to hear that.

Speaker 1 (27:28):
Let's try this out.

Speaker 2 (27:29):
Sure, certain, Oh that's nice and christy, Yeah for a pillser,
that's delicious. And just like we were talking about, spring
is here. I know what the weather on here. We
haven't seen spring for real yet, but today was a
pretty decent day. And this is a beer I think
about when you're a nice warm day, nice cold cris Pilar.

Speaker 1 (27:49):
This does not have any bite to it at all.
This is very good. It's almost in the back of
my my mouth. I can feel a little bit of
a little bit sweetness, yes, pineapple or something and maybe
you know because I know there's no pineapple in there, but.

Speaker 2 (28:05):
That that's that's that. No, that's that's the you you
drink beer. Now you're you're you're beer drinker.

Speaker 1 (28:11):
Really good.

Speaker 2 (28:12):
But you're right. You can taste that the sweetness of
this pilsure. You're one hundred percent accurate. And having an
ice cold to just mix it.

Speaker 1 (28:18):
That is really ice cold. You have any ice in there?
I do, yeah, a little bit, really good. Yeah, wow.

Speaker 2 (28:26):
M So this is so when you when you cut
your lawn, this is the kind of beer. Yeah.

Speaker 1 (28:32):
Right, Now, that's why they have those couples, right fifteen.

Speaker 2 (28:36):
That's right.

Speaker 1 (28:36):
That I went to pick up my lawn more the
place I bought it at. They they come and get
it and they do service on it every year, change
the oil and filters and all that and blades, and
then they store it for me. Right, which the equipment shed.
Then I could always use a bigger equipment shed, but anyway,

(28:58):
they it's it's better to have them. Sorry, So I
had to go pick it up. So I borrowed my
main main trailer's got some problems, so I borrow a
trailer from a friend of mine. I get all the
way over to the place, and the mower won't fit
on that trails. I borrowing from the folks, take it back,
then go back and whatever. But anyway, I'm ready for
mowing season. Yeah, that's here, and the spring means mowing,

(29:21):
and of course the girls will start up, absolutely, and
I am. I have not opened the outdoor kitchen yet,
which looking because of mother nature. What's going on? Yesterday
it snowed.

Speaker 2 (29:38):
Yeah, And that's the thing. A lot of people want
to plant their plants, they want to get their their
gardens going, they want to mold their lawns, they want
to go out and grill, and something keeps stopping us
from do. Now. You and I are different, right because
we grill all season, like any whether we're out there
doing something. Probably I know that not everyone does that.
So this these questions, this is why we're talking today.

(30:00):
People who have had their grill stored all season haven't
touched them, Yeah, since since the last fall or whatever.

Speaker 1 (30:08):
Right, those are the problem.

Speaker 2 (30:11):
Yeah, so I'll just say, how do we how do
we address that?

Speaker 1 (30:14):
I was reading a story about a lady who went
out to fire up the gas grill her husband wasn't
home from working. She went out to fire it up.
She turned all of the gas on, like oh boys,
and she tried to get it lit and she couldn't
get it lit. So she just put the thing down

(30:35):
and she forgot to turn everything off. The husband comes
home and he she says, well, I tried to start
to grill, but it wouldn't go. He goes out there
and pushes that thing once and blows up. He winds
up in an emergency second third degree burns over twenty
percent of his body. Wow. The bottom line is if

(30:55):
the gas girl doesn't fire up right away, then there
could be a problem. And a lot of times spiders
will get in there over the winter. And that's that's
the worst thing is not using a grill for six
months right and then winding up, you know, having an
issue with that, and it has to start right away.
I use compressed air on mine. Now I have I

(31:17):
have to admit, I'm we use the main stainless steel grill.
It's a nice at a higher end grill, and we
use it all winter for steaks and checking and stuff.
Now it hasn't been cleaned since I want to say August.

Speaker 2 (31:32):
Which which I understand say, and it's.

Speaker 1 (31:34):
A it's a fire hazard right now because if you're
not standing right there, it will all that fat and stuff,
especially if it's on high just boom, next thing, you know.
And I always have a water bottle there and they
say don't use water, but that's what you do, right, Yeah,
But anyway, I've put out fires there with the beer
I had in my hand. But no, that's that's that's sad,

(31:55):
that's that's not it's not America. But I will pull
that out and clean that here in the next couple
of weeks, and as I open up the outdoor kitchen,
get the coolers set up and everything ready to go.
But if you have to check over your grit and
it's easy to look in there. If you see any
kind of spider webs or anything in and around here,

(32:16):
you want to blow out those jet tubes. Just make
sure that it's safe, because what will happen is if
there's a spider that got into that and put a
whole bunch of web inside the gas to the gas
won't flow correctly. The next thing you know, it's out.
It's out into the other parts of the grill. And
then I was reading some statistics about disasters and how

(32:38):
many forty nine hundred house fires every year are traced
back to a grill. And it's stupid stuff too. It's like,
as a home inspector, I'm walking around the house, I
walk up on the deck. I look over there and
them vinyl sightings all melted, and I go, well, that's
what happens when you're a dope and you keep your

(33:01):
glass right next to the and they want the thing
out ten feet. Yes, Now, I don't know if that's
all is practical, you know, I.

Speaker 2 (33:10):
Don't think you. I mean, I'm not trying to go
against any regulations or anything, but I'm just saying ten feet.
You know, maybe not you have to do call that far,
but you do have to have it away from the house.

Speaker 1 (33:20):
And one of the symptoms that there's that your gas
grill is sick and needs some medical attention is that
if it's if you turn it on, turn the gas on,
and and then you do the igniter or whatever you're doing,
and there's this big woosh yep, then then that's a
it's a late ignition and it allows too much gas.

Speaker 2 (33:40):
To right, and that's that's definitely dangerous. So so your
advice would be then for people who are finally taking
the cover off the grill for the first time in
seven months to probably look it over and give it
a good cleaning before you start.

Speaker 1 (33:54):
Yes, yes, absolutely that that's absolutely true. They also, you know,
it's funny because I go out there and research the
disaster people what they say, and half of them say,
don't oil your you're great and anybody that knows how
that works. You put a hunk of chicken down there,
and when you pick it up with the tongs, the

(34:14):
skin stays on.

Speaker 2 (34:15):
This stuck to the girl.

Speaker 1 (34:17):
Now you you should always And then half of the
people say you should always, you know, season your grill
with some oil or whatever. H what great?

Speaker 2 (34:27):
What? So see if you agree with me, what is
your what is your thought on?

Speaker 1 (34:31):
That's that's what I do is And I you know,
I know this isn't a valid excuse, but but I
don't have a lot of time, right and I can't
stand there mopping down a grate. So they have the
spray stuff.

Speaker 2 (34:45):
I put in there, I do that. I was gonna say,
I use this like the other stuff, right, I'm not
gonna say the name brand, but you know, you know,
you know what. That's what I'm talking about. Yeah, I
sprayed down to you. I know some folks that just
spray all over your meat instead. Yeah, but uh, I
don't know because you because you move the meat sometimes, right,
it doesn't stay the same spot. So you know, I
don't know. That's just my opinion, I do.

Speaker 1 (35:04):
I agree. And you know, one of the other things
that drives me nuts is people don't know how to
use a gass grill. It has a knob on it
low to high turned out. You don't have to put
that chicken down there and crank it right. Or if
I'm pressed for time and I just get home from

(35:25):
work and the only steaks I have are in the freezer,
burgers or whatever, I'll take the frozen stuff and put
it up on the upper rack low and let it
just do his thing right. And then they warn you
about raw meat too. Raw meat, you know, leaves a
whole bunch of other junk on there, and you know whatever,
we're all sick of the pandemic and stuff, but you know,

(35:49):
I mean, that kind of stuff can mess you up.
To Raw meat is not It's not something you want
to consume. When I was a kid, I remember my
mother would eat this beef tartar stuff, just raw beef
and seasonings right pretty much. And you know I grew
up wanting a hamburger that was just red in themental
you know, they're the best of the best.

Speaker 2 (36:10):
Yep.

Speaker 1 (36:11):
But you know, of course the police, the you know,
done this police.

Speaker 2 (36:15):
Yeah. So this is my opinion when it comes to
comes to beef and even pork, a little pink's not
that bad. Yeah, Okay, when chicken, you gotta yeah, chicken,
that's a whole.

Speaker 1 (36:28):
You're doing another hole. I bet one of my radio
partners once that I bet him twenty thousand dollars that
he had to eat a whole chicken breast that wasn't cooked.
Oh and then about a week later he told me,
I don't I think you're gonna kill me. I'm retiring.

(36:49):
That's pretty funny.

Speaker 2 (36:51):
Yeah, yeah, you don't want that semonilla stuff, serious kill Yeah.
But the beef stuff, I mean again, that's the reason
why when you go to a restaurant you can ask
for the appropriate that you like. You can have pink.
It's okay, it's not going to kill you. Some people
think it's going to it's not. It's not going to
kill you. The chicken, they might kill you. Turkey might
kill you. Poultry in general.

Speaker 1 (37:11):
A few years ago, we had this mad cow disease.

Speaker 2 (37:14):
I remember that.

Speaker 1 (37:14):
Yeah, I haven't heard anything about that recently. Maybe the
eradicated that from the earth.

Speaker 2 (37:19):
I think I ate the mad cow.

Speaker 1 (37:24):
The The grill police also want me to remind everybody
you should never use your gas grill in any enclosed space. Okay,
that's that's now, that makes sense. I see him in
garages all the time. People open a garage door and whatever,
it's porn rain and that's where they're cooking. Okay, fine,
but but you should never have it in a closed
place because it's combustion stuff. And gas grills are notorious

(37:48):
for incomplete combustion, which produces carbon monoxide. So you know,
why why kill yourself trying to grill a steak?

Speaker 2 (37:55):
Right?

Speaker 1 (37:57):
And you know, also getting caught unprepared is a big deal.
You should always have a fire extinguisher, like on the
outdoor kitchen. I have two of them out there. We've
never had to use them. We should have used them
on that Salmon Ranch Cowboy cooking show that was so funny.

Speaker 2 (38:14):
Listen when I say That was the best acting I've
ever seen that. That was the best acting. Well, everyone's
acting like there's nothing.

Speaker 1 (38:22):
At all things on. It was so funny that was
that was a pellet grill that had a computer problem. Yes,
and you know it's just too funny.

Speaker 2 (38:33):
Something sometimes that but you you and Tim both kept
that straight faith. Oh, it was going great.

Speaker 1 (38:40):
They also are chastising everybody for failing to keep their
gas grills clean. I mean, and I'm guilty of this.
It's a lot of us are ours. Ours gets used
throughout the summer almost every single night, right, and I
don't clean it enough. Sixteen percent of the estimated forty
nine grill fires that damaged houses or other structures every year,

(39:03):
according to the data, were caused by improperly maintained gas
grills and other stupid stuff porch fires, deck railings, patio furniture,
all that kind of stuff can catch everything on fire.

Speaker 2 (39:20):
Well, you called it perfectly. A lot of us don't
think about it when some of those drippings dripped down
into the grass grill air, and that's all this fat
and oil and other stuff that's just sitting there. And
you know, if you don't clean it, it just keeps
building up. That's right.

Speaker 1 (39:34):
The three foot by five foot piece of dura rock
cement board is like fifteen bucks. You can get it
at any home center. And a lot of people buy
a sheet of that cement board, put it down on
their deck and put the grill on top of that.
That's not a bad idea. No, not a bad idea.

Speaker 2 (39:55):
I agree at all. So I know you have the
outdoor kitchen, and you usually when you use the other
girls to your smokers and you and your uh ceramic
rills and all that stuff, right, they're pretty far away
from your property.

Speaker 1 (40:11):
Well not, yes, crap.

Speaker 2 (40:12):
The indoor kitchen is a whole different a whole different deal.
But I'm talking about the other ones. Yeah, they're not
usually just right against the wall of your property and
like that.

Speaker 1 (40:19):
That's true. That's true. Now sometimes when there's in clement weather,
they're all there wheels right right. I might stick it
underneath the outdoor kitchen, but you're right, it's not. It's
And what I did was, I took this one area
where I needed to keep this grill, uh a ceramic grill.
I had metal roofing installed on that wall. So I'm good,

(40:40):
you know, I mean I don't want to learn the hardware.

Speaker 2 (40:42):
No, no, but so I So you have how many
girls you have?

Speaker 1 (40:46):
Do you know? You like twelve? You have a decent
amount of I have all of them except for the
whole hog cooker, which I've.

Speaker 2 (40:56):
Mem we got it, we have. Yeah, So well, which
which grill is giving you the most issues?

Speaker 1 (41:06):
Oh gosh, the reality of that is probably my pellet grill,
I you know. And and it's like anything else, it's different.
It's quicker to clean, but then you got to clean
it every time you have to end, and you just
can't not clean it otherwise. You know, I had hopper fires,

(41:27):
you know, all kinds of stuff, and uh, there's a
governing body that talks about all kinds of safety thing.
It's called n f p A and it's international code
console stuff, which is ridiculous. You don't need to know
any of that stuff. But they also say that no
gas grills should be on balconies or decks, and that's

(41:49):
one of the sad parts of a lot of people
that live on the second floor apartments. They can't have
they can't put any they can't have a grill. And
you know, in my world, you you know, if you're
a landlord there, you you provide a little fenced in area.
You want to put your girl out here, fine, yep uh,
and then you know, of course somebody would steal it,
and then you know whatever.

Speaker 2 (42:10):
But yeah, the world, it's it's a it's a tough
it's a tough deal. If you're if you're a person
that's not on the bottom floor, you're right, or or
you're just one bedroom apartment and all you have is
like a little patio area. Yeah, and you're not supposed
to use that for really, you know, I'm not that
Patty of balcony. Now ask me if I've ever used
my grow.

Speaker 1 (42:32):
Of course, nobody's gonna master you.

Speaker 2 (42:35):
No, they don't. They don't bother me really to but no,
Jim is absolutely correct. Keep those girls clean. I know,
like you said, it's a hassle, and you don't feel
like especially listen, we all work long hours. When you
come home, you don't want that's the last thing you
want to do is is take thirty minutes to clean
your grill before you can start cooking. So I get it.

(42:56):
I get while you're just throw it on there and
do it, but you'll pay for it eventually.

Speaker 1 (43:00):
I'll tell you it's uh. Grills are so much fun.
And when you start and people with just a basically
gas grill, you just turn them on you cook something
or whatever. But you get into like the Weber grill
and the other ones, and they're they have the ability
to control the temperature and smoke and whatever. And most

(43:23):
people don't discover a fraction of the things their grills
can do. So I like, I like charcoal cooking aisles.
I built up my repertoire of bags of charcoal. I
think I have four or five out there that'll last
me part of the summer.

Speaker 2 (43:38):
Professional grillers prefer charcoal. The professional, the ones that compete,
they use charcoal. Right, So I'm with you. I love
the I love the pellet grill. I love the wood burnings,
the burnt wood of your choice, right, like cherry or
olg or mesquite or whatever you want to do. That
does add a unique flavor. But I still I'm like you,

(43:59):
a good charcoal flavor, you can't beat it.

Speaker 1 (44:03):
I was, I didn't get to it. I ran out
of time today, but I was going to make you
a blueberry pie. Because I'm making two of them, I
don't have to do it tomorrow because I'm taking one
to a celebration on Sunday.

Speaker 2 (44:19):
The rule if you make blueberry pies, don't invite John
Welch because I eat him both.

Speaker 1 (44:23):
Eat it both. I made him one. He ate half
of it on the way home, and he told me
the story that nobody in his family likes blueberry pie.
And I go, I don't know. It must be a
pretty darn strange family. But he gets at home and

(44:43):
he says to one of his daughters, come down here
and have a piece of this pie with me. And
she resisted a little bit, and finally she came down.
They hammered the whole thing. So you know, you just you.
And I always trying to tell everybody in my life
that it just because you didn't like something when you
were a kid doesn't mean it doesn't mean it's got
to go your whole life. How long has Adventure detried spaghetti?

(45:08):
Thirty years? Well it's time to try You should try
it now.

Speaker 2 (45:11):
Not but this is I'm giving you credit here, Jim.
There's a difference between having store bought blueberry pie and
the stuff that you make. It's a huge difference.

Speaker 1 (45:20):
Well, I mean, I can't take credit for the for
the recipe. I searched the world over Sally's Baking Addiction
dot com. Okay, addiction, is that the right? Yeah, Sally's
Baking Addiction or something like that.

Speaker 2 (45:39):
It's impressive though, because a lot of people that I know,
they're either people who are good cooking or they're good bakers.
They're not using the combination of both.

Speaker 1 (45:48):
That's true. Yeah, so you I'm typing okay, Yeah, Sally's
Baking Addiction dot com. Okay, And she has this recipe
for and believe me, I've tried them all for apple
and blueberry and strawberry rubarb. And I was out in
the garden the other day, my roobarbs come along. Great.

Speaker 2 (46:11):
Nice that you made last time was really good.

Speaker 1 (46:14):
A little more to come on? Yeah, I think we
have another beer, don't you?

Speaker 2 (46:18):
I think? I said, I see you're thirsty.

Speaker 1 (46:20):
Yeah, what do you got in mine? And He's going,
I'll tell you what. I'm full. I get the whole.
When you eat a whole strip steak and then a
giant baked potato, uh, and then you have a wonderful
homemade heavy fruited sour Uh, you want to well take
a nap? I mean for lack of a better word.
But all right, that looks interesting.

Speaker 2 (46:42):
But this is the Gorilla's podcast.

Speaker 1 (46:43):
Yeah, you never we never sleep, never sleep at all.

Speaker 2 (46:46):
So I don't know if we ever tried this. I
saw it and I was intrigued, so I wanted to
see what it was and how it was going. Okay,
so it is a cherry raspberry marshmallow fruit.

Speaker 1 (46:59):
It's okay.

Speaker 2 (47:01):
Now, I don't know if it's a heavy fruit of
sour or not, So just to be safe, I'm going
to roll a roll a little bit. Yeah, so it
is eight is that? Did I say it's eight percent abv?

Speaker 1 (47:11):
That might be Yeah, that might be up there because
the typical institutional fruited sours are six roughly. That's right,
that's higher than that. Yes, so I don't know that
might be. Well, we'll find out.

Speaker 2 (47:24):
This real quick too. So it's from beer Tree Brewing.
Beer Tree Brewing is brewed and canned in Johnston City.

Speaker 1 (47:32):
New York. Okay, is that a craft brewery?

Speaker 2 (47:35):
This is a craft brewery. It's got the actual craft
independent brewer thing on it. So again, when I see it,
say fruited sour with a bunch of different fruits and
you hear marshmallow, Yeah, that makes you think it might
be thicker.

Speaker 1 (47:49):
Right, that's that's what's in in this BlackBerry that Alex
made too, is marshmallow?

Speaker 2 (47:54):
Is it really?

Speaker 1 (47:55):
That's I remember that. That's there's another one in there. Yeah,
so we might get looking in another have you one?
Never know?

Speaker 2 (48:01):
I don't know. We're gonna find out. All right, it
looks it looks good. Let's see what's in there.

Speaker 1 (48:09):
Let's try it. Yeah, kind of thick.

Speaker 2 (48:16):
Yeah, it's not as thick as Alex's, but it is
pretty thick.

Speaker 1 (48:19):
You know what. That reminds me of that Hawaiian punch.
It does, doesn't We're just talking about it. It's heavier
than Hawaiian punch.

Speaker 2 (48:29):
So you can't see through it. It doesn't look as
thick as Alex is. No, but you cannot see through
this at all.

Speaker 1 (48:36):
So that's funny.

Speaker 2 (48:37):
All right, let's get it, give it a shot.

Speaker 1 (48:38):
Yeah, that's remarkably that actually pretty tasty. That's very good.

Speaker 2 (48:48):
That's that's delicious.

Speaker 1 (48:49):
Yeah, wow, okay, so how much was that? Roughly? Do
you know?

Speaker 2 (48:54):
This was about twenty four dollars for a four pan. Yeah,
once you start getting these good flavors, for some reason,
the price starts going yes, exactly, why so.

Speaker 1 (49:07):
If I could get him to make these? Yeah, this
is a good This is actually very good and I've
never I've never even heard of this before. Johnson City.
Where's that?

Speaker 2 (49:16):
I don't know. That's good. That's a great question.

Speaker 1 (49:18):
I don't know.

Speaker 2 (49:20):
It's still in New York though. This Wow, this disgussions
perfect sweetness balance to it.

Speaker 1 (49:29):
It's still a sour it is, but yeah.

Speaker 2 (49:33):
I like it. This is really good. Yeah, some good
beers today.

Speaker 1 (49:39):
I don't have to take it. I want to put
that one on the wall because I would.

Speaker 2 (49:42):
You'd buy this one?

Speaker 1 (49:43):
I would buy that?

Speaker 2 (49:43):
Yeah, I would too. That's good.

Speaker 1 (49:45):
I mean you know, i'd buy that pilsner too. That
was that was.

Speaker 2 (49:48):
A really good pilsner. I'm with you on that too.

Speaker 1 (49:51):
And the other one Alex made. I don't have to.

Speaker 2 (49:53):
Buy it, and that makes it. That makes that even better.

Speaker 1 (49:57):
That's too funny. Yeah, of course you're listening to the
grill Ist podcast. I Heeart, Spotify, Spreaker, Apple, pretty much
wherever you get your podcast, you can obtain to grill
this podcast. It's grill this exclamation point.

Speaker 2 (50:10):
Yes, and don't forget that a lot of people search it.
They forget the aspimation point and they can't find us.

Speaker 1 (50:16):
Yeah, and you can. I don't know how it works, Matt,
you can explain it better night like us.

Speaker 2 (50:21):
Yeah you like, and or click on when you get
to your podcast provider of choice, if you click on
subscribe or follow, you'll get that down on every single episode, really,
which we enjoyed because you get to listen to us
and we get to talk our stuff, and you get
to learn some things about like clean your grill and
how to cook that beautiful steak that gym many today,

(50:41):
and also about these delicious beers that we tray all
the time.

Speaker 1 (50:45):
Wait, that's good.

Speaker 2 (50:45):
I like, you know, today makes me proud to be Yeah.

Speaker 1 (50:50):
Yeah, I mean it's uh of course when summer coming
and everything.

Speaker 2 (50:55):
Oh I'm so ready, I'm so so.

Speaker 1 (50:58):
Am I I mean, it's just crazy. I want to
get everybody over here, all of our friends and family
and hang out on a bondfire kickoff the season.

Speaker 2 (51:08):
Yeah, absolutely, outdoor drinking and eating and grilling and all
that just right on the corner. Hopefully, hopefully hopefully there's
snow stuff.

Speaker 1 (51:16):
And now I have a new computer module for your
uh pellet grill.

Speaker 2 (51:25):
And by the way, we were just talking about issues.
That wasn't That's an issue, the same issue that Jim had.
I'm having the same issue too.

Speaker 1 (51:33):
So yeah, so I have I have an updated program
module that and I think I have the capability of
swapping that out. Okay, but we'll have to have to
have access to the grill and whatever.

Speaker 2 (51:49):
So how about this, I'll make you a deal. You
come over and you you fix that module, and I'll
have Mama Wilson make you cook you up a nice meal.

Speaker 1 (51:57):
Oh, there you go. That would be wonderful. She made
curry pork chops for the other day. Oh my god,
called you. I was talking with her the last time
I saw her about oxtails. Yes, and she's made those. Yes,
absolutely yes, And I every once in a while I

(52:19):
will see them at the grocery store. They're not inexpensive,
an No, isn't that crazy?

Speaker 2 (52:24):
They used to be throw away meat, right, and now
they're crazy expensive.

Speaker 1 (52:28):
But uh, I want to do that again. I did
it three times. Once was really really good.

Speaker 2 (52:34):
You had a you had a really good one, I
think it was. Was it the last one that you know?
The last one was okay, it was.

Speaker 1 (52:39):
The one before. Yeah, and I battered in rice and
I just love that. It's so good. But it takes
a while.

Speaker 2 (52:46):
So Jim explained sing to our listeners. So when you
buy an oxtail, the meats pretty tough, right.

Speaker 1 (52:52):
It is very tough, and and it's you know, I
mean it's wagon on a tail.

Speaker 2 (52:58):
That's a good point.

Speaker 1 (52:59):
So yeah, I mean it's getting the full testosterone thing
going on or whatever it is. That's that's the wrong.

Speaker 2 (53:06):
Word, but we understand.

Speaker 1 (53:09):
So you uh, you know, there are various pieces because
it's the closer to the to the hind end, it's
bigger right to the end of small, right, So it's
a long, marinating cook right to get that to be
nice and tender. And there's a few steps to it,
and lots of different opinions out there. Uh. The one

(53:33):
that I love was this guy that I went to
YouTube when I first cooked it, and uh, you know,
it was a Jamaican dude and and he you know,
been passing it down since the you know, one hundred
BC right in his family. So uh and and I
you know, it took forever. The guy was driving me nuts.
He took forever to describe everything right, Okay, Now this

(53:55):
you open this up and you put that come on,
hurry up way if you're patient enough. That's and it
came out wonderful. That was the first cook.

Speaker 2 (54:05):
It's a low and slow cook, right, ye. And Jim
has done it futures. He knows because you have to
tenderize that. If you don't, I've had ox Hill where
it's not done right and it's like the toughest thing
you've ever eaten in alive.

Speaker 1 (54:16):
You can't have that. Yeah, that's an embarrassment.

Speaker 2 (54:19):
Yeah, yeah.

Speaker 1 (54:21):
Now I'm also a couple of things. First of all,
I set up and brewing a bucket of elderberry wine
here in the office.

Speaker 2 (54:33):
I will be getting some of that.

Speaker 1 (54:35):
And well did you try that? Oh?

Speaker 2 (54:36):
You mean that this is the thing that I drank
and killed early?

Speaker 1 (54:40):
What did you think of it?

Speaker 2 (54:41):
That flavors is on point. The sweetness is right there.
I like the way it's sweet. It's not overly sweet,
but it's got a nice sweetness to it. Now, how
far along in the process I thought, because I still
could taste like carbonation is something like that and there
not very at all. But as it stands right now,
it's delicious.

Speaker 1 (54:59):
It's uh. It will go about six more weeks plus
or minus, depinding on where we are with it all,
and and then well we'll bottle it. I'm going to
And the longer it goes, the less sweeten it is
because the we beasties are eating all that. But at
the end result, once I kill the fermentation, I'm going

(55:20):
to sweeten it because this The last elderberry wine I
made was good, but it was very dry, and I mean,
we like, we like dry, but this I have a
lot of friends that like a little bit sweet sweet.

Speaker 2 (55:33):
So I have a.

Speaker 1 (55:33):
Couple of bags of wine conditioner, which will sweeten.

Speaker 2 (55:36):
It up on the back end. Yeah yeah, okay, yep, and.

Speaker 1 (55:41):
Then bottle it up. And then you know, if you
let it. The problem is I only make me maybe
thirty thirty five bottles at a at a time, and
they're gone in a couple of months. I give them away.
We have them here, you know. I like my own stuff.

Speaker 2 (55:57):
That's funny. I think sometimes you call me and you're like, hey,
have you tried the wine yet? I'm like, Jim, it's
it's been gone. I tak the whole bottle.

Speaker 1 (56:07):
It it's it's uh. I did a home inspection for
a guy the other day, and he gave me a bottle.
His whole backyard was filled with these trellises of grapes.

Speaker 2 (56:17):
Oh wow, okay, and he makes his.

Speaker 1 (56:19):
Own conquered grape Italian guy.

Speaker 2 (56:21):
That okay, that makes sense.

Speaker 1 (56:23):
He gave me Italian candy, and you know he made this.
It's a long story, but anyway, he made this, uh,
this conquered wine and it was awesome. It's very very dry,
fust ball dry. He gave me a bottle of it,
so it's gone by the way.

Speaker 2 (56:39):
But that's so I can't sample it. That's fine, that's fine.

Speaker 1 (56:44):
That's crazy, isn't it.

Speaker 2 (56:46):
No, So are you still a person? Because I know
you got a little bit away from making the ciders
because you you weren't happier, are you? Do you see
yourself getting back into the siders?

Speaker 1 (56:58):
Yeah? Alex on the again? How many times I mentioned
him on one show? Well? Yeah, you know, he's making
good problems, he's making a product. He did five gallons
of cider this past week. I don't think I tasted.
I gotta I gotta work on that. But it takes
a while. Yeah, And the siders that I have made
I didn't like.

Speaker 2 (57:18):
And I always tell you there was one time I
think you made like four or five since I've been
coming here for the podcast, and there was one that
you actually did knock out of the park. And I
don't remember which one it was, but it was really good.
And I remember I was still with Carry at the
time and she drank half of it.

Speaker 1 (57:33):
I think that that one we added a lot of
honey type on the backside, But but that was good.
Little cloth maybe, And you know, I'm gonna try again, Okay,
It's just you know what I like to do, though,
is we have apple farms around here that are pressing
apples all the time. I like to get apples apple

(57:57):
juice that has never been put through any kind of process,
no pasteurizing, no uh, chemicals or conservatives of any kind,
just fresh out I mean fresh out there with the
worms in it, right, so you know, and then of
course that's another whole setup challenges. Yeah, well, you know,

(58:18):
I mean worms are actually pretty good for you.

Speaker 2 (58:21):
They're high in protein. Actually, so are grubs.

Speaker 1 (58:23):
Yeah, well, I mean there are. I hope I never
get to that.

Speaker 2 (58:28):
Point, but whatever, would you ever try one?

Speaker 1 (58:31):
I would if it was professionally made in the restaurant
or something. Yeah, I'm not going to go out in
the field and grab something. I remember this story about
this this young man who was sixteen or seventeen and
he picked up a grub and ate it. There's a
dare and whatever and wound up dying. Yeah, and well
there's some of them there pointing. So let's let's just
let's not do that. Yeah, let's not do that.

Speaker 2 (58:52):
I mean, I bet you if you cover it in
salmon ranch trail does or it's parabod.

Speaker 1 (58:57):
Yeah.

Speaker 2 (58:59):
Okay, well stop up start.

Speaker 1 (59:01):
I was gonna say, at least that's a good way
to go. But anyway, you don't want to eat any
of that stuff. And one of the things I had
a stepdad once thirty years ago or forty or whatever,
that was a mushroom expert. Oh, Charlie, and I love
a good mushroom. He uh, he was kind of frightening otherwise,

(59:23):
but he was. He was a good wild mushroom guy.

Speaker 2 (59:28):
Yeah, I mean he knew which he knew.

Speaker 1 (59:30):
Yeah, And he would take me into the woods and
we would pick mushrooms and we'd come back and it
was the big leafy ones, you know, kind of hanging
off trees or whatever. There were certain varieties of those
and we would cut them like French fries and deep
fry them, and they were awesome. And I still have
all the mushroom books and things like that, but I

(59:52):
never really but we do grow a puffball here once
in a while, and I will take those and cut
those up and fry him. Those are good, Yeah, I mean,
it's more about the taste of the fry.

Speaker 2 (01:00:02):
And yeah, you made some that you bred it and fried.

Speaker 1 (01:00:05):
I did, and those were freaking delicious. Those were good anyway,
I you know, I kind of missed that that whole culture.
It was a forging hunting camp type of deal.

Speaker 2 (01:00:17):
The forgers they call it. The people that go out
they can find certain mushrooms and also certain plants and
vegetation that that you can eat, and even little critters.
They sometimes can find the correct bug or whatever that
you can eat as well. I need any I get that.

Speaker 1 (01:00:34):
I dared somebody to bring me a chocolate covered causda
or something or fried or whatever. I would you know,
I'll try anything like that too if I can get
myself past it. But I'm not eating bugs. I'm not
eating fried grasshopper or anything like that.

Speaker 2 (01:00:54):
No, no, I mean you don't have to.

Speaker 1 (01:00:59):
Well not now, don't you know.

Speaker 2 (01:01:02):
You never know. But anyway, well listen, you're you're safe
as long as your your your son Alex can make
beer the way he makes it, Yeah, you'll be fine.
You can you can borrow that beer for food.

Speaker 1 (01:01:15):
Yeah. Now, I'm uh, you know now now that he's
graduated to all these kegs he's got, he's he got
an I p A going there too. Yeah, I heard it,
and uh, you know, in fact, I think I'm supposed
to send you with one of those and I'll figure
out which one it is, all.

Speaker 2 (01:01:29):
Right, I will drink it. Yeah.

Speaker 1 (01:01:33):
Yeah, that's kind of fun being able to make your
own stuff.

Speaker 2 (01:01:36):
It is. Well, the thing that's that's that's so. The
funny thing is we we have over the years on
this podcast, we have talked to so many different brewers, uh,
and they've talked about their steps and how they make
their beer. And now you are able to kind of
even kind of live that now with Alex doing that
and experimenting and doing all the things that these brewers

(01:01:56):
are talking about. And remember a lot of these brewers
started out as whole brewers. Yeah, and the ad it
into their business, the right.

Speaker 1 (01:02:02):
If you can make I don't know whatever he's making
there ten five or ten gallons that come came out
looking like this and tasting like this, then it shouldn't
be that hard to go to fifty gallons and then
to one hundred and fifty gallons or whatever, you know.

Speaker 2 (01:02:17):
And then had his own brewery and then uh now
remember if that happens. Alex knows who I am, Yes,
he does, so I should be able to get in
for free.

Speaker 1 (01:02:24):
He does. He always tells me make sure Matt gets
some of them, So I make sure you can have
the rest of that too. If you want this one, no, this.

Speaker 2 (01:02:31):
One, Oh yeah, I will. Yeah. You don't have to
tell me twice. Okay, yeah, you know, I'll port right now.

Speaker 1 (01:02:36):
Actually yeah, Matt going deep? Oh yeah, fill that right up.
It reminds me, I don't know.

Speaker 2 (01:02:44):
Whatever, reminds me of almost.

Speaker 1 (01:02:47):
Yeah, yeah, okay, yeah, a real thick subet. Yeah yeah,
well there is a half a gallon of vanilla ice cream.

Speaker 2 (01:02:54):
Yeah it is.

Speaker 1 (01:02:55):
And it was it was funny. He had vanilla ice
cream sitting out on the counter and it had a
note on it said don't put in the freezer. This
is out here on purpose. And so I saw it
and immediately took the sign off of it, and I
hit it. And he comes out and he goes, where's

(01:03:16):
my vanilla ice cream? And I said, well, ice cream
belongs in a freezer. I put it in the freezer.
And he, you know, he starts getting all disgusted, and
I said, I'm just kidding you. It's right there. He's
got a good sense, he does. And my my Goalden
life has always been to embarrassed my kids, right, I mean,

(01:03:36):
that's that's what it is supposed to think.

Speaker 2 (01:03:38):
I think it's every dade.

Speaker 1 (01:03:40):
Anyway, the beers we've had today, you have more to
what do you want to do?

Speaker 2 (01:03:45):
You know what? We got time for one more? When yeah, that's.

Speaker 1 (01:03:48):
Matt goes deep to the portable refrigerator. He's coming out
with a can that looks like, uh it is orangey pinky.
So we're gonna we're gonna interesting canneart on that.

Speaker 2 (01:04:02):
We are going to change gears completely in beer. Now
we are going to.

Speaker 1 (01:04:09):
A stout really okay, so Sloop Brewing.

Speaker 2 (01:04:17):
So you'll if you ever look at my Facebook, because
if there's a picture of my friend named Tom Gilmore.
He not anymore, but he what he used to work
for Sloop. Now he's he he is with a different company.
But Sloop was known really a lot for their uh
their I p as like that, right, But apparently this
is supposed to be pretty good, so I wanted to
try it. So it's a It's called cocoa baked stout.

Speaker 1 (01:04:41):
Okay, got my attention.

Speaker 2 (01:04:42):
With a cocoa baked toasted coconut, oatmeal and milk sugar. Okay, alright,
all right, it's uh.

Speaker 1 (01:04:51):
Six. Do you like coconut as a rule? I do
me too.

Speaker 2 (01:04:57):
I do I like pina coladas a lot to This
is what has got to be. This is why we
connect Jim so again. It says milk stout with malted oats,
toasted coconut, and lactose. The Sloop half Big series exploring
the darker side of beer. So Sloop is actually located.

(01:05:21):
They're kind of multih they're different. They're in two different places.
So they're part of Hope Will Junction, New York, which
I have no idea where that is. Hope.

Speaker 1 (01:05:35):
Well, that's that's just outside of Canada.

Speaker 2 (01:05:37):
Is it? Okay? And also it's some of it is
done in Hampton, New Hampshire.

Speaker 1 (01:05:44):
Okay, yeah, I've been to Hampton because I lived in
New Hampshire for a little while.

Speaker 2 (01:05:48):
Okay, awesome. So this is the culmination of this coconut stout.
Let's gi it shot.

Speaker 1 (01:05:54):
Yeah, here goes Matt to the grill. Yeah, look at that.

Speaker 2 (01:05:58):
All right? Just think sure we got enough?

Speaker 1 (01:06:00):
All right, Well you can use the pills.

Speaker 2 (01:06:03):
Are one won't be so bad? That's nice and dark.

Speaker 1 (01:06:06):
That's a dark beer that looks good.

Speaker 2 (01:06:09):
Now, remember when we first started, you were more of
a dark beer person.

Speaker 1 (01:06:13):
I think. I think I still am. But you know,
you have educated my.

Speaker 2 (01:06:20):
You become you becomes quite the beer drinker.

Speaker 1 (01:06:23):
Now, yeah, I like like a variety. I pretty much
don't like nothing. Right, did that come out right? Well?

Speaker 2 (01:06:33):
I know so I can probably say this in good faith.
If I put a bud wise next to one of
these craft beers, you take the crap bear and a heartbeat.

Speaker 1 (01:06:40):
Yeah in a second. Yeah, well no, I ain't doing this.
I'm not doing it as much as you try.

Speaker 2 (01:06:50):
I knew where you were going to.

Speaker 1 (01:06:55):
Everybody in the world. All let's try here you go. Wow,
that is interesting. Yeah, So I sure get the toast.

Speaker 2 (01:07:09):
I was just say, you can get that toasted flavor
to it.

Speaker 1 (01:07:12):
Yeah, that's got a smokiness.

Speaker 2 (01:07:13):
It's smoky's a little bit of sweetness to it a
little bit.

Speaker 1 (01:07:19):
I'm trying to think whether I like this or not.

Speaker 2 (01:07:21):
I'm on the same page.

Speaker 1 (01:07:22):
I don't know. If I got a lot of coconut, yeah,
maybe burnt coconut. No, it's different, you know what.

Speaker 2 (01:07:30):
You know what reminds me of like one of those
flavored coffees without the milk, yeah, or without without you
know what I mean?

Speaker 1 (01:07:39):
Yeah, but iced there's did he say clove on that
label or no?

Speaker 2 (01:07:46):
Uh, let's see it says milk stout with malted oats,
toasted coconut, and lactose.

Speaker 1 (01:07:55):
Yeah, I mean, okay, it's different. Maybe that's what I well.

Speaker 2 (01:08:02):
The problem is, we had a three really good beers
before too, right. We had your Son's U fruited heavy
fruit is sour. We had we had an awesome pilsner. Yeah,
and then this last fruited sour that was kind of
almost heavy fruited was actually really good too. And then
you follow it by this.

Speaker 1 (01:08:19):
One, so it's it definitely it has a burn almost
a coffee flavor.

Speaker 2 (01:08:27):
See that we were there. Yep, it has a it's
almost a cold coffee got cold.

Speaker 1 (01:08:34):
Yeah, yeah, well I'm not you know, I wouldn't pour
it out or anything, but we don't pour it exactly different.

Speaker 2 (01:08:46):
Yeah, very different. So here's here's the question, and this
is how you know if you really like it or not?
Would you buy this?

Speaker 1 (01:08:53):
That I probably would not, so that that answers our question.

Speaker 2 (01:08:56):
I don't think I would either. Yeah, I'm not. No, no,
destruct to my friend. I'm sorry, but you.

Speaker 1 (01:09:02):
Know, it's it's different now that might You know, remember
when Star Trek first came out, I do nobody, you know,
I mean, nobody got it. Nobody got it right. It
was way ahead of his time and whatever. And uh
and then a few years later, all of a sudden,
what the hell did I do?

Speaker 2 (01:09:19):
Right?

Speaker 1 (01:09:20):
Just just went nuts. Well maybe that'll be the next
Star Trek. You know, ten years from now, this will
be all that anybody's drinking because it's so unique. I
love Star Trek me too too. I like I like
the whole outer spirit. You know, I was very disappointed
in William Shatner. Now, if you read about him, there's
pros and cons. There's all kinds of.

Speaker 2 (01:09:43):
And what kind of a you know the word I
can't say on the podcast.

Speaker 1 (01:09:46):
Yeah, and and he uh, you know, he had some
members of the crew he didn't like.

Speaker 2 (01:09:50):
A lot of a lot of his crew didn't like him.

Speaker 1 (01:09:52):
Yeah, but I thought, you know, I was like him.
He was a talented actor and whatever. And he did
some good stuff after that. But he he went up
in that Blue Origin and he got back down in
His post was very very, very very dark. It was
about how, you know, I played going into space for

(01:10:16):
all these years and when I finally got there, it
was absolutely chilling, and it was nowhere near what what
I played, you know, and it was just like it was.
It was. It was strange. But anyway, that's a tangent
we didn't need to know.

Speaker 2 (01:10:31):
But also to his miscredit, I guess I'll say, you're
you're doing Star Trek, you're flying a spaceship, and you're
at war with other enemies. That was not what you
were doing when needed that That is true. So maybe
he was just I don't know, I like, I always
liked better, need way more.

Speaker 1 (01:10:47):
Yeah, everybody liked him, and he was, you know, he
was a cool guy. Yeah, and they were all cool,
you know, they all were. Yeah.

Speaker 2 (01:10:57):
Actually, you want anybody a the podcast, I had a
crush on you her.

Speaker 1 (01:11:04):
I can see why. She was beautiful, very beautiful, and
she just passed away here. But you know, every once
in a while, I'll watch a movie and I'll go,
oh my god, I'm that old. Every one of these
people are dead, you know, except for the Salmon Ranch
Cowboy Cooking Show. It's not that, it's not that it's up.

(01:11:27):
And those of you listening to this for the first
time and you want to a couple of comedy hours,
check out on YouTube the Salmon Ranch Cowboy Cooking Show
and the Samuurance Cowboy Cooking Show Number two.

Speaker 2 (01:11:41):
I'll tell you what. Although I think the food actually
the food and both of them really good, I can't
I can't even I can't lie.

Speaker 1 (01:11:48):
The first one was, Oh my god, Yeah.

Speaker 2 (01:11:50):
That brisket, Yeah, Jesus was still one of the best
breaks I've ever had. And I'm talking about going to restaurants.

Speaker 1 (01:11:56):
That was a good And there was a mistake, right,
you said it was. It was a mistake, an absolute mistake.
And and because I wasn't thinking about the quality of
the food all I was thinking about the filming and
all that. And we've talked about this before, but it's
and then welch. All he did was try to steal
all the food, all the food and a BlackBerry cobbler

(01:12:17):
and all that. And he called me one day and
he said that BlackBerry cobbler was wonderful. I'm going out,
here's a cottage out on something, right And he said,
I'm going to take a Dutch oven and I'm going
to make a BlackBerry cobbler this weekend? How do I
do it? And I talked him through the whole patience
the problem, that's what it is. Right there. He has

(01:12:40):
h D A d X y z l M n
O P right and he can't focus for more than
two minutes. And and the problem is you have to
stick with it, you know. And and it came out
of all soupy and whatever. And I said, well did
you how much of that the seven up did you
put in there? And he said the whole can? I said,

(01:13:00):
I told you only half. I can't And you know,
of course, whatever.

Speaker 2 (01:13:06):
So Jim, I always tell the people that, so everyone
everyone's who they are, right, we all have our own
unique personalities. But to be a person who's good at grilly,
good at smoking, good at low and slow. You have
to have patience.

Speaker 1 (01:13:21):
You do, you do, and you have to be uh
able to withstand a failure. Right, good point when we
talk about that often. But the yeah, you have to
have patience. And one of the things on the gas
girl safety thing is don't leave your girl and people
just go on on the deck turning on. And I

(01:13:43):
learned that hard. I came back once on a roast
and it was a beautiful roast and I came back
and it was fysticized, it was. It was just it
was horrible. And uh, you know, you have to pay
attention and if you're if you don't, you know, enlist

(01:14:05):
to help of family member, if you got to go
do something, just park one of them right there and.

Speaker 2 (01:14:09):
Say, hey, can you watch that for a minute. Yeah
I don't. So here's here's the thing. When I'm cooking
something that's like like you said, you're doing a roast
or a pork belly or brisket, I don't trust a
lot of people. Is that wrong? But I don't. I don't.
I mean, if you were at so here's the thing,

(01:14:30):
if you were there, I trust you because I know
that you know what.

Speaker 1 (01:14:32):
To do right. You're You're absolutely right about that. Because
I'll be having a whole bunch of people out here
and whatever, and one of the guys will come over
and go, what can I help you with? And I go, no,
I got it, I got it. No, no, I want
to help, and you know, they butt me out of
the way, and and uh, well there goes that steak.

(01:14:53):
I get it.

Speaker 2 (01:14:54):
It's probably not right to feel that way, but but
it's that's And if there's something like if I'm cooking
like chicken wings, something I have to use the bathroom
or something, that's one thing that's different. But if I'm
cooking like an expensive piece of meat, I don't want.

Speaker 1 (01:15:05):
To want full country. Well, I don't know. I I
usually plan A had.

Speaker 2 (01:15:15):
To make sure that you're free for that day to
take care of what you to take care of.

Speaker 1 (01:15:19):
So I want to float an idea in Batavia is
a brand new y m c a.

Speaker 2 (01:15:27):
Ice I've seen brand new. Why I've seen it.

Speaker 1 (01:15:30):
So my daughter and her husband and my wife joined
the wand and they go there and they do the
stuff and run around the track and whatever. So you know,
I'm not much in the exercise business. I stopped in
there one day just to see they have a test
kitchen there.

Speaker 2 (01:15:51):
Attention.

Speaker 1 (01:15:52):
Yeah, and I'm looking at it. And I didn't have
time that day to go in there and find somebody
in charge and say, what's to deal with this? It's
a fully set up kitchen with twenty five tables.

Speaker 2 (01:16:04):
Oh my god.

Speaker 1 (01:16:05):
Whatever? Uh, And I'm thinking, why not have a grillless
podcast brisket cooking class?

Speaker 2 (01:16:16):
I'm in yeah, yeah, yeah.

Speaker 1 (01:16:18):
So I'm gonna stop buying it and figure out what
needs to be done with that. And you know who
I have to give a hundred dollars bill to or.

Speaker 2 (01:16:26):
Yeah, right, who have to We have to maybe put
them on the podcast as a deal or.

Speaker 1 (01:16:31):
Yeah, yeah, we'll figure it out. But that would be
kind of cool.

Speaker 2 (01:16:34):
I think, you know, I think I think I've said
this on the show before. There are two specific things
that I really learned how to cook because of you.
The first one was brisket because I was always afraid.
I don't forget, I don't remember that. I always told
you I was always afraid to cook a briskey.

Speaker 1 (01:16:48):
Yeah they're expensive, yeah.

Speaker 2 (01:16:49):
Yeah, So I finally did it, and it came out
pretty good because I followed the steps that you and
I remember, I think I was texting you when it
was stalling. I got nervous and I guess, yeah, You're like,
do you like just be patient and just wait through
this stuf.

Speaker 1 (01:17:00):
Go have a beer and sitw The problem was, well,
not the problem, but what you have to do with
the brisket is you have to play time. Yeah, because
I've cooked briskets here twenty hours.

Speaker 2 (01:17:11):
Right, And that's the thing.

Speaker 1 (01:17:12):
Now. The professionals, the restaurants and whatever usually were on
a twelve hour day. Yeah, ten to twelve.

Speaker 2 (01:17:18):
Hours, and that's why they're just love the we're just okay.

Speaker 1 (01:17:21):
Yeah, and it's about the juiciness and the rest and
all that other stuff. And we could have some fun,
I think, so, yeah, that might be fun.

Speaker 2 (01:17:30):
So was that and also primary, Yeah, I think because
I was doing it a different way and that you
told me the way you did it, and I started
doing it that way. It's come out right every since.

Speaker 1 (01:17:41):
It's just so it's so low and slow. I can't
describe how slow it is. It's almost like you could
put it out in the sun and cook it, right,
I mean it in the butter and whatever. I think
it would be fun knowing what happened with the steak
and how good that was really good too, that I
might use cow butter my next prime, I think.

Speaker 2 (01:18:01):
I think it's a great idea.

Speaker 1 (01:18:02):
That would be fun.

Speaker 2 (01:18:03):
And you know, season up a little bit of seven
ran Straus. I mean, because it's the best season on
the planet. No.

Speaker 1 (01:18:08):
Absolutely.

Speaker 2 (01:18:09):
And then the butter, but yeah, that's I started doing
that butter the whole thing, and like cook it high
at first and then let it Yeah.

Speaker 1 (01:18:16):
Troll it on if you don't have a meter probe
or some kind of Now, okay, yes, that that is
a game change, I must Yeah, that has changed how
I cook even a pork chop. Right, And because the
you don't want to overcook that.

Speaker 2 (01:18:36):
You can cook it to the exact temperature you want
to that that's wonderful. And you're right, that's I think
when you're younger, you don't think about the overcooking.

Speaker 1 (01:18:44):
You just cook.

Speaker 2 (01:18:46):
It so you think it's done.

Speaker 1 (01:18:47):
But you're right, a little more science to it, if
you want a lot more to it.

Speaker 2 (01:18:51):
There's a lot more science to it. Yeah, I get it.

Speaker 1 (01:18:54):
Well, we've had some good beers today.

Speaker 2 (01:18:55):
We did we did.

Speaker 1 (01:18:56):
We had a lot of fun.

Speaker 2 (01:18:57):
I enjoyed, Uh, the fact that people didn't have to
hear us rushing a stick got our throats.

Speaker 1 (01:19:03):
Yeah, they're very fortunate. Well, we'll be back with another
edition of grill List and a little bit of time.
So you know, if you have any suggestions for grill List,
or you're listening to this and you own a restaurant
or a craft brewery and you'd like to have a
live grill List take place right in your showroom, we're

(01:19:26):
here for you. Go to grillspodcast dot com. Info by
the way at grill listpodcast dot com. Jim Salmon, Matt Wilson,
and and you. Thanks for listening. We appreciate it. Had
a lot of fun today with us.

Speaker 2 (01:19:38):
And I want to shout out Alex Great, great fruited,
soudrooted sour.

Speaker 1 (01:19:42):
We'll see you next time for another edition at Grills

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