Chicago Style Hot Dogs

There's nothing that says summer like hot dogs!  In this episode, Jim retries a hot dog that some say is the best style of hot dog in the United States: The Chicago Style Hot Dog.  Also, Jim speaks more about his new cooker.  And Matt brings some drinks for those on a budget.  

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Episode Transcript

Speaker 1 (00:03):
It's time to take your grilling skills to the next level.
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon. Well,
good morning everybody, or good afternoon, or good evening or
good good in the middle of the night, wherever you are, Yeah,

(00:26):
wherever you are, what time of day it is, This
is the grill this podcast with yours truly Jim Salmon
and the Great his truly Matthew T. Wilson. Today this
tea stands for there isn't a tea, Oh Street, hot
dogs a t street.

Speaker 2 (00:42):
It works, it works.

Speaker 1 (00:44):
So that's our culinary delight today is in honor of
the Democrats. Are in Chicago, Chicago dog huh. And you
know all the news places have been reporting on the
hot dogs hot dogs, oh man and uh and you
have a story to tell. I do. So I did
a little research. I think we did this one other time.

Speaker 2 (01:04):
We did we did it once. We did it.

Speaker 1 (01:05):
It was a while ago, but I learned a little more. Okay,
So and as usual, you know, be critical.

Speaker 2 (01:13):
I will now I will I will tell you this, Jim.
This is one of those things where I think Chicago
does it better than New York.

Speaker 1 (01:22):
I agree a hundred.

Speaker 2 (01:24):
It's hard to say it, but it's true.

Speaker 1 (01:26):
Right, I had my I spent five days in Chicago, gosh,
thirty years ago. So so yesterday, yeah, in a training
thing to become a home inspector. Oh okay, I wasn't
one yet, and this guy was a was a world
or you know, nationally renowned teacher of home inspectors.

Speaker 2 (01:49):
All right.

Speaker 1 (01:49):
He put together this course and there were like sixty
five of us in this course, and every day at
lunch I'd go on the street and get me one
of those styles were wonderful.

Speaker 2 (01:59):
I tell you, Jim, I am a homer. I love Aswiggels.
I'm sure you do too. But this is one of
those things where gotta be Yeah, yep.

Speaker 1 (02:07):
So we'll talk about that. I'll give you the recipe
on that. We're fresh off last week of the Flower
City brew Fest down at the Public Market, yeah, downtown Rochester,
New York, put on by Warbos Brewing. Yeah, John Arlove.
We interviewed him in that we did. That'll be up soon, Yeah,

(02:29):
there tomorrow.

Speaker 2 (02:29):
We had to do some editing and stuff. So yep, yep,
we'll get it up soon.

Speaker 1 (02:33):
And you want to check that out because we had
a great time. There were some you know, we like
interviewing that everybody.

Speaker 2 (02:41):
We do.

Speaker 1 (02:41):
Some people are just shy. You stick a microphone in there.

Speaker 2 (02:44):
They run away.

Speaker 1 (02:44):
Yeah, but we interviewed some really sharp people. Yeah, that
was pretty cooch.

Speaker 2 (02:49):
We did well with the interviews. And I tell you what, Jim,
nobody doesn't like Warbox. That festival is one of the kind.
That was the thirtieth one, right, and that was their
their final.

Speaker 1 (03:02):
War Swanson there. They're going to keep it at the
same place, but it's being taken over by our friends
and nobody better at the New York State Crappers Associations, right,
and Paulone and his crew will manage it next year
and and uh uh, you know it'll be great now.
There were a lot of people there were. There were

(03:23):
so much fun.

Speaker 2 (03:23):
Yeah, as usual, some fantastic piers, like you said, some
very sharp people that we talked to. There are food
trucks galore. Our friend Juan from Wana, Marias and Vanas
were there. We had a Yeah, it was very very
fun this time around. They're always great.

Speaker 1 (03:38):
Yeah, so we had of course, you know, we went
Matt and I, we went V I P.

Speaker 2 (03:44):
Of course we did. You know what, I don't usually
give you shout outs on this, but I'm going to.
While we walked around, a lot of people knew you,
not just from the radio, but you. But we a
bunch of people that were You did their homes, you
expected their homes and they and they were very happy.
One person said, you said, I live in this house
and he bought it. So I'm gonna I just want

(04:05):
to say, I know a lot of folks listen to
this podcast. Also listen to the Homer Perk Clinic on
news Reader, weblow and eighty. Obviously, Jim, you do a
good shot what you do, so you got you got
a lot of You got a lot of kudos at
the at the festival as well.

Speaker 1 (04:16):
When you like what you do, sometimes it turns into
you're not that bad, right.

Speaker 2 (04:21):
I like that.

Speaker 1 (04:22):
So I want to we're going to need to have
a bees we are because we are going to welcome
our newest advertiser here to the almost said home Repair
Clinton to the Grillers Podcast. We have some great other
advertisers Tipsy Light Company, these little lights that just help

(04:44):
you with your grill and and send us sea food
which they send fresh seafood all over the country. And
Kimodo Joe Ceramic.

Speaker 2 (04:52):
I love that girl.

Speaker 1 (04:53):
Grills.

Speaker 2 (04:53):
Those are so cool, fantastic.

Speaker 1 (04:55):
Yeah, our friends at Blackstone love us. But we're going
to introduce pit barrel cookers.

Speaker 2 (05:03):
I saw you, I saw pictures of this, and I'm
very curious to hear more about this.

Speaker 1 (05:06):
And it's it's out there in the grow role. So
before you go, if you want to go look, I
definitely do. Absolutely it is really cool. And well we're
going to talk about that. But first of all, let's
get started with some kind of a beverage because I'm really.

Speaker 2 (05:23):
All right, So I have a theme with this one today,
and I'll explain it as as I grab a beverage.

Speaker 1 (05:27):
All right, Matt goes to the portable refrigerator, which gets
bigger every time he comes, and he oh, look at that.
You know, well, I'm not sure that this does your
original comments correctly, because that's a cool.

Speaker 2 (05:47):
Looking it is it is. So my theme today is
a lot of times I bring beer or beers if
you will, from the brewers themselves. And sometimes you have
to take a hike to go get right. So my
theme is beers you can get from around the corner, okay,
because sometimes you don't want to drive, you know, that long,

(06:08):
or if you've got stuff to do around the house,
you know, and you're in a busy week. This is
oh yeah, yeah, I work on a collage. We're nuts
right now. But so these are some of my favorite Like,
if you go to your corner store or whatnot, you
can probably find these and they're pretty good. So it's
still summertime and so we still have a lot of
the summer beverages out. Who does look a cold glass

(06:30):
of lemonade during the summers especially? Yeah, so they you
ever have like so they sell those pre made lemonade
at the store. You ever see the simply lemonades? So
Simply Lemonade makes a hard version of their lemonade. So
this is a simply spiked lemonade five percent ABV. This

(06:51):
is a big twenty four ounce can. So we have
plenty gym. This is not a craft brewer.

Speaker 1 (06:57):
Can I interrupt you?

Speaker 2 (06:58):
Yes?

Speaker 1 (06:59):
Second, it's so cold it this cond it is and
the condensations dripping on their keyboard and it is. Just
push it forward, will you?

Speaker 2 (07:11):
That is true? It is. He's right, it's so cold
that act you see the kind of Yeah, it's the truth.
It's the truth.

Speaker 1 (07:16):
What kind of a guy does that to his radio party?

Speaker 2 (07:18):
Listen, I tak it as a compliment. That's how cold
I've brought this beverage to you. So this is not
that This not an independent brewer. This simply a big
as a big company.

Speaker 1 (07:28):
So yeah, big giant. Yeah, well I have never tasted
this would be a deal.

Speaker 2 (07:33):
Yeah, all right, here we go.

Speaker 1 (07:34):
You right, Matt opens this is a big sixteen ouncer
twenty four hours, twenty four ounce. Yeah right, you hear that? Boy?
That ran right out, isn't it? It escaped? Now? Is this?
Is this going to be carbonated? Yes? Oh that smells
just like lemons. But then but then again you can

(07:58):
smell the.

Speaker 2 (07:59):
Yeah, you can spell the the heat. Yeah. So this
is my first time having this too.

Speaker 1 (08:02):
Yeah, so check it out.

Speaker 2 (08:09):
That's pretty good. Yeah, very very.

Speaker 1 (08:11):
Refreshing, it really is. Yeah, in honor of the eighty
degrees today. Oh that is great.

Speaker 2 (08:17):
It's nice, crisp, clean. It tastes like lemonade with a
little bit.

Speaker 1 (08:21):
Of a kick. To it, and it's it's it's nice
once in a while to have a beverage that actually
looks like what it's supposed to be.

Speaker 2 (08:26):
Yeah, it looks like lemonade too.

Speaker 1 (08:27):
You're right, that's good. It's not bad, right, Yeah, So
so I yeah, needed a nice.

Speaker 2 (08:37):
Little so you're gonna talk about you took anything about
cooking and smoking. What doesn't go better with than a
glass of cold lemonade?

Speaker 1 (08:43):
Absolutely right? Yeah, I mean perfect, especially the little spikes,
a little kick. What was the alcohol?

Speaker 2 (08:49):
It's right at five? Okay, that's perfect.

Speaker 1 (08:54):
So I have just about every grill known to man.
You do, but I don't have a barrel cooker. Yeah,
and I've seen many I do now, but I didn't.
So I did my research and I reached out, in
the interest of full disclosure, to quite a few of
them to get some answers, because there's half a dozen

(09:16):
different companies that do. And the one that rose to
the top it is called a pit barrel, all right,
and you'll like this story. In two thousand and three,
Pit Barrel founder Noah Glanville served as a Navy corman
attached to a Marine Corps union in Iraq. Upon his

(09:39):
return He and his unit were welcomed home by a
group of veterans who hosted a barbecue in their honor.
Nice older veterans greeted us with a barbecue. I remember
the smell of the charcoal hot dogs and hamburgers. According
to Glandale, it's a good, familiar smell. And I knew
that I was finally home. And he would read turn

(10:01):
to Iraq and Afghanistan after that as a as a
as a contractor.

Speaker 2 (10:07):
That's really cool. So that's really cool, that's respectable.

Speaker 1 (10:11):
Yes, and you know it's it's uh, Barrel cooking has
been around forever, yes, And I mean that's where.

Speaker 2 (10:20):
The hoboes were oldest, oldest exactly.

Speaker 1 (10:25):
And and you know it's it's never been brought to
the to the fine design and and engineering that that
it should have been till Pitt Barrow. Now. Customers give
Pitt Barrow a rave rave reviews because I read I

(10:46):
read the first hundred of them right, and it simply
cooked some of the best food you've ever had with
no hassle. And it's a it's a from the bottom
up type of a deal. Uh. And and they say
that from the moment it shows up on your doorstet
free shipping by the way, anything over fifty bucks except

(11:09):
for Alaska and Hawaii, which makes sense.

Speaker 2 (11:11):
Yeah, that's kind of as almost almost overseas.

Speaker 1 (11:14):
Yeah right, it's got to go on a ship. Yeah.
Plan Pitt Barrel Cooker exhibits high quality construction, durable steel
and porcelain enamel coating, and includes enough accessories to cook
an enormous variety and quantity of food. Now what I
they have? They have three different models.

Speaker 2 (11:31):
Okay, okay.

Speaker 1 (11:32):
They have the fourteen inch Pitt Barrel Junior. They have
the eighteen point five inch Pitt Barrel cooker, which is
probably the main stay that most people. You could cook
a rack of ribs in there. Perfect, And of course
I have to take the big boy, right, I had
to take it to another level. I have the twenty
two point five PBX cooker, right, and it's like it's

(11:55):
like a fifty five gallon drum.

Speaker 2 (11:58):
What's the cost on that one?

Speaker 1 (12:00):
Four ninety nine? No, it's not at all. Now according
to mister Graham, I can't. I can't. I'm having a
hard time with names today.

Speaker 2 (12:13):
Granville, Grandville, Yeah, like Amville.

Speaker 1 (12:16):
Yeah, Glanville, g l an Ville, and he worked with
different types and sizes of drums, and he wanted to
get it just right. He had twenty nine prototypes, which
is kind of cool. And in late twenty ten when
he knew without a doubt that the product was ready,

(12:36):
and his wife, Amber, who in Amber I had been
communicating with, founded the company and known today as Pitt
Barrel Cooker. And it's great. Now the just a little
bit on the science on it. Sure, they shipped one
here to the ranch and we will.

Speaker 2 (12:53):
Be reviewing and using.

Speaker 1 (12:55):
Yeah. I tried to get to it this week. I
have so many things going on here. I just didn't
make it. So hopefully next week. Next week stopped up too,
so we'll see.

Speaker 2 (13:06):
We'll make it up. But eventually yep.

Speaker 1 (13:09):
So it's a convection. There's a science to this pit
barrel cooker. Unlike traditional grills, which cook food from a
single direct heat source, the cylindrical shape of the pit
barrel and hook and hang method place the food in
the center of the action, heating the meat from all
sides at once.

Speaker 2 (13:27):
Now I've seen this, Jim. I have a there's a
person I follow. I forgot his name, but he's amazing.
He cooks all these different meats and he has it's
like your house. He's like twenty five different grills. He
always almost always when he makes his ribs, he couts
it in the pit barrel. He puts it in that
little hook Yep.

Speaker 1 (13:46):
Yeah, three and sixty degree all around. Heat dynamics is
a secret behind producing consistently great, tasting, perfectly cooked food
every time. Okay, and then cook could pro eat like
a pro with pit barrel cookers. In addition to the
cooling the bottom of the meat, that dripping juices fall

(14:08):
into the hot coals and produce this smoke fider fills
the barrel and get infuses the meat celibat. Yeah. Absolutely,
so like hanging the meat, a greater distance between the
heat source and and the grate reduces hot spots and
cooks the meat more evenly from the bottom of the Now,

(14:29):
each cooker comes with a selected whatever drum you you
select there the stainless steel hooks, steel hanging rods, uh,
And they're like pieces of reebar but they're special and
they go through holes at the top, so you could
hook a brisket in there. And I cannot wait to
cook a brisket.

Speaker 2 (14:49):
In So that makes me still a little nervous because
is the actual meat itself on the hook for the
for a brisket.

Speaker 1 (14:56):
Yeah.

Speaker 2 (14:56):
Yeah, so if it gets really tender, would it would
it potentially fall off the hook?

Speaker 1 (15:00):
I don't know the I don't know the answer to that. Well,
there's a great below it. So if it did, it
would just fall. But interesting enough, probably not. Huh you know, uh,
these hooks, I'll take you out and show them.

Speaker 2 (15:16):
I'm very curious.

Speaker 1 (15:17):
Sorry, you know, they're fairly large. Comes with a charcoal basket,
a grill, great, a wooden hook remover so you don't
burn yourself at that smart three point barrel stand, which
I didn't find when I first it was in there.
I thought it was something else and and it because
it sits on this and then they they make five
ounces of all purpose rub and beef and game rub.

(15:38):
Huh okay, yeah, so we'll try that out.

Speaker 2 (15:40):
Let's go out right now.

Speaker 1 (15:44):
And uh so, anyway, this is a good time we'll
have by. Oh, welcome to pitt barrel uh pit barrelcooker
dot com. I believe it's a website. Yeah, Pit Barrelcooker
dot com. Check it out. Get yourself one free shipping.
It's all good free shipping over forty ninety nine.

Speaker 2 (16:03):
Well, I am excited to have them part of our
sponsored family, and I also am excited to have you
out there and prepare me.

Speaker 1 (16:11):
Now, you said you wanted to bring a brisket over.

Speaker 2 (16:13):
I did I have. I have a huge brisket in
my freezer, right yeah, yeah.

Speaker 1 (16:16):
Well, I mean I guess I'm your man. I am
your man.

Speaker 2 (16:23):
So anyway, yeah, it's it's it's a pretty big one too. Yeah,
I just haven't gotten time to because you know, you've
cooked many briskets here. That's not a that's a long day.

Speaker 1 (16:33):
Well, the last one that I cooked, I think it
was like eighteen hours, yes exactly. I had time, and
so I cooked at at like two hundred yep. So
you took it, just let it go. Yeah, And when
I cut it, I let it rest for a couple hours.

Speaker 2 (16:52):
Yep.

Speaker 1 (16:52):
Smart. When I cut into it and pushed down it to.

Speaker 2 (16:55):
The oh my god, out, that's the best thing in
the world to see.

Speaker 1 (17:00):
Don't don't bother cooking a brisket if you if you
don't have the time to put in yeah, you have to.

Speaker 2 (17:06):
You have to set Yeah, the whole day.

Speaker 1 (17:08):
Used to do it you will wind up with a shoe.

Speaker 2 (17:11):
Yep, that's the thing too, Jim. You can easily mess
the brisket up, and that's not a cheap cut of meat.

Speaker 1 (17:16):
That Yeah, well it depends too. There was a wag
one I saw, Oh my goodness, where it was one
hundred and eighteen bucks or something like that. Now you
don't have to do that. But no, but the uh
a good angus brisk it's going to cost you at
least seventy five.

Speaker 2 (17:33):
Right, yeah, usually that mid range ones. You're right, like
eighty five to one hundred.

Speaker 1 (17:37):
Yeah. Now I have one thing I have not perfected,
and that is cooking the point and the flat to
the same done this, Yeah, that's tough. Oftentimes I will
cut it in half and I'll cook the flat at
a different temperature than the point at a different temperature.
But the goals they have it already at the same
time and when the people are sitting.

Speaker 2 (17:55):
Right, if you want to cook the flat and the
point and then just give it to me, I'm doing it.

Speaker 1 (18:00):
You're good with it. Yeah, So, uh so what do
you want to do next? Is there any more of
that spike left?

Speaker 2 (18:07):
There is? There's a it's a big twenty four ouncer.

Speaker 1 (18:10):
Now, did you get enough or you want some of this?

Speaker 2 (18:13):
Yeah, there's plenty in there, so you're fine.

Speaker 1 (18:15):
Right, I don't want to I don't want to be
a hog on it.

Speaker 2 (18:19):
And it's it is very good. By the way it is.
I'm not going to say it's not. It's great.

Speaker 1 (18:23):
So how hungry are you you?

Speaker 2 (18:25):
I'm starving. I've been working pretty hard all day, all right,
you know.

Speaker 1 (18:27):
So these are going to take me a minute or
so to build because I'm building them from scratch. Oh okay,
So you you do your thing and and uh, you know,
talk about your life and and the kids and maybe
your your your hot dog story or whatever, and I'll
be right back.

Speaker 2 (18:45):
Okay. I will get into the hot talk story a
little later, but right now you are listening to the
grill of this podcast. We are available on iHeart, which
is where we work, so we would really love you
to go there to listen to this podcast. But if
you don't want to go there, I'm not going to
make you. You can also go to Speaker, which is all
so I heard, Spotify, Apple, Google, We're pretty much anywhere
you get your podcasts, or if you want to make

(19:06):
it easy on yourself. Let's go to grill This Podcast
dot com. Every single episode of the grill This podcast
is also available on the Grillers Podcast dot Com. And
Jim talked about we just came off of the Floorer
c Brewers Fest, which is downtown Rochester at the Public Market,
has been for the past thirty years, thirty years Rowerbox

(19:27):
has been putting on I know a few years back,
Jim and I went to the actual thirtieth anniversary of
Rowbox itself. This was the thirtieth anniversary of the festivals
that they did. And again Rowerbox is retiring from doing
that festival, which is fantastic because they did it the
right way for a very long time. And they're handing
it off to New York State craft Brewers Association, who's
they're in charge of many festivals and they know how

(19:49):
to do it right. And I know John Erlob and
Paul LeAnn are pretty good friends, and I think that's
the right person to hand that off to. You. Speaking
which the New State craft Brewers Associations next beer fest
will be in Syracuse later on. I'll try to get
to the details of times and days, but I believe
it it's in the fall time. It's always a little chilly,
but it's inside. This is an indur festival. It's at

(20:09):
that Amphitheater that they have out there or the Landmark Theater.
I'm sorry that's out there. And Jim always halls that
squirrel story where we got the squirrel. That's the place
where we go. We've been to I don't know four
or three or four of them now in Syracuse, and
it's such a fun place because they're set up everywhere.
They're in the halls, they're in like on stage, they're

(20:31):
on multiple floors, and there's usually something else going on
where they have a speaker or something else too if
you get their VIP package. So it's definitely a festival
that you should go to. We always enjoy that festival.
If you go to Thick New York Drink New York
dot com, you can see all the festivals that the
New or State Craft Brewers Association will be putting on,
and this one from the Flower Cery Bruis Fest is

(20:54):
going to be one of the newest festivals added to
that website. Again, congratulations to John Earl and a Roarer
Box for thirty years of excellence. I think they're one
of the original festivals in the Rochester area at all
for craft beer. And I tell you that's how I
got into craft beer. The very first craft beer festival
I ever went to was the ro Crafty Festival. It

(21:18):
was actually it wasn't at the Public Market at the time.
The very first one was in the High Falls area
and there was like a couple of clubs back then
around there. I think one was called Jillian's and they
were like right there. And I had no idea really
about craft beer at that time, and a buddy of
mine got me some tickets and took me to the
Fescil and it was amazing, and it was, like Jim

(21:41):
and I have talked about before, it's a great way
to introduce yourself to a variety of different types of beer.
If you are a person who was only drank like
a Budweiser or a Core Wars or whatnot, this will
open up your whole world. There's more than pilsers and
laggers out there. You'll be drinking stouts, to be drinking porters,
sours and all types of I pas. There's all types

(22:03):
of things out there that you can try and find
out what you like. So I definitely encourage you to
go to these festivals. And again, we will have the
podcast from the far Sporers fest up really soon. We
just had to do some minor editing on that and
it'll be up pretty soon. But Jim and I had
a blast at that festival and I cannot wait for
the next year Statecraft for Association Festival.

Speaker 1 (22:24):
Not back. That was a dissertation and a half. Yeah, no, now,
now here's a deal. I accidentally I'll go through the
ingredients here.

Speaker 2 (22:36):
Look it looks smells delicious. I'm going to say that.

Speaker 1 (22:40):
The end of the thing. Once you build it the
Chicago Street hot dog, you put celery salt on it, right, well,
on yours. I accidentally opened the side of the cellery
salt that where you stick the spoon in.

Speaker 2 (22:55):
Oh, so I have a heavy dose of celery, so.

Speaker 1 (22:57):
You might have a little bit more on your.

Speaker 2 (22:59):
You kick my number that I got it? All right.
This is so we'll talk about this a minute. But
this is why I like this hot dog. This is
like a sub standwich lols. Oh man, m all right,
hang on, I got a back up for this.

Speaker 1 (23:14):
The hunch. Yeah, it's messy. Mm hmm.

Speaker 2 (23:24):
Right. The nuclear alarm going off the hot dog.

Speaker 1 (23:29):
Hmm, that is that sound is my phone. I thought
we were in her attack when my wife texts me,
so you know I heard it. Get right on it, right.

Speaker 2 (23:44):
Man, that's delicious hot dog.

Speaker 1 (23:46):
And she hates it.

Speaker 2 (23:47):
She's like this one.

Speaker 1 (23:48):
No, no, no, she doesn't like the effect it I
have that alarm on there. M hmm.

Speaker 2 (23:56):
There's a lot going on as hot dog.

Speaker 1 (23:59):
So boy, I'll tell you first thing they tell you in.

Speaker 2 (24:04):
Radio school not to do what we're doing.

Speaker 1 (24:08):
What good, ma'am.

Speaker 2 (24:12):
So before you get into this, I just wanted to say,
there is a reason why I like this hot dog
more than your standard hot dog. Usually you get a
street hot dog in New York City, they call it
a ripper, right. What a ripper is is it's it's

(24:32):
flash fried or flash boiled, depending on who you go to.
It's a real quick way to hit it up on
the streets. So they either have a bunch of oil
in the they just kind of fry it real quick,
mix the hot dog split. That's why they call it
a ripper. And then you get like you know, mustard
and relish and maybe some other condiments and that's pretty
much it. And that's your hot dog. It's delicious.

Speaker 1 (24:52):
Love.

Speaker 2 (24:52):
I love the New York Street hot dogs. It's amazing. However,
Chicago decided to make that your hot dogging meal. So
it's not just a hot dog. It's these little pickle
spears on it. It's mustard, it's relish, it's tomatoes onions,
and like you said, there's a little celery salt. It's
it's like, this is not just a hot dog, it's
an experienced Yeah, that's that's and that's the point. M Yeah,

(25:21):
there's a there's a place in Chicago called hot Dogs
where they make the Chicago Dog and they also have
duck fat fried French fries.

Speaker 1 (25:30):
Oh now that sounds interesting.

Speaker 2 (25:32):
Yeah, she's she's coming to get you hot. But it's again,
that's like a it's like a higher end version of
the of the of the Chago Dog. It's it's amazing.
But yes, I I want you to tell everyone how
you made this, and then I'll tell the story about
my first experience with the Chicago Dog.

Speaker 1 (25:51):
Well, I saw so many stories on this this week
on TV because the Whole Nations in Chicago.

Speaker 2 (25:59):
Yeah, right now, And.

Speaker 1 (26:02):
So you start out with an all beef hot dog,
and you're supposed to have a poppy seed bun. I
couldn't find them, So I did get some nice, higher
end buns and you steam them, You butter them, and
then you steam them. And that's what I did.

Speaker 2 (26:18):
Here.

Speaker 1 (26:20):
There's mustard, white onions, sliced up tomato, baby corns, sweet relish,
jalapeno spears, dill spears, celery salt, and once you and mustard.
I think I maybe I did say that, but no ketchup, right,

(26:41):
no ketchup, no ketchup. That's against the rules. And uh,
that sure does taste good. Mhm. Problem is, I don't
know how expensive these are. Uh that's one thing they
didn't They didn't talk about, you know, they almost they
almost leave out the off you want to know, right, Yeah,
it's just ten bucks or is it twenty bucks? You know,

(27:04):
it can't be as much as a lobster role.

Speaker 2 (27:07):
It's not, but it's not a cheaper. You're still a
heart doog either, because obviously there's a lot to it.
So I'm chewing and smacking on this, Mike.

Speaker 1 (27:15):
I will definitely send you home with me.

Speaker 2 (27:19):
It sounds delicious, So I know I've mentioned I'm mentioning
a whole lot. But I know everyone has an idea
that I served, and I was. I was stationed when
I went to boot camp. I did, so there's something
called for depending on the rate and rank that you are.
You don't just do boot camp. You do boot camp

(27:40):
and then you do something what's called a school, a
schools where you kind of learn your trade of what
you're going to get into, right, and then you're sent
out to yours, you know, to where you're going to
be after that. So I did boot camp and what's
called my r M. It was called r M a school,
which is which I was a radiment in the Navy.
So I boot camp and a school in Great Lakes, Illinois.

(28:03):
Great Lakes is in Illinois and it's not very far
from Chicago. So a lot of times but we're not
on duty. Or when you graduate from boot camp, you
kind of hang out Chicago because that's where all the
cool stuff is. So yeah, all that stuff, right. So
I remember when we graduated from boot camp. The first

(28:24):
day you hang out with like your parents and stuff
because your parents watch you graduate from boot camp.

Speaker 1 (28:29):
It's a big deal, yep.

Speaker 2 (28:30):
So you know, after everything, you go, you know, you
introduce some of your friends to your parents. You hang
out with your parents.

Speaker 1 (28:35):
I know.

Speaker 2 (28:35):
I remember back in the day, the restaurant was the
Michael Jordan Restaurant out in Chicago. Yeah, so we went
to the Michael Jordan restaurant. That was really cool. It's
something else now as alonger Michael Jordan restaurant, but it
was a very cool experience. The second day because they
give you like two days to do whatever you want.
Second day, well, I hung with my friends. Of course

(28:58):
I was of a so we went out and you know,
enjoyed a few adult beverages. And then after you you're
not supposed to do this for tattoos, by the way,
once we were, you know, feeling decently, just put it
that way. We have that idea because it's a tradition.

(29:18):
Everyone goes gets tattoos once you.

Speaker 1 (29:20):
Get yeah or whatever.

Speaker 2 (29:22):
Right, so most people are getting like the anchor and
all that stuff. Right, I'm like, I don't want to
ancher because everyone else is getting the anchor. So I
was asking my friends what I should get. They used
to call me the Beast back in the day because
I was. I was in pretty good shape back then,
and some of our again, how the Navy and the
military operates is you're only as strung as your week

(29:43):
is slink. So if someone, you know, if one person fails,
everyone fails, you know what I mean. Yep. So there
is one, you know, not not very athletic person that
was part of our division, which we were Division one
eighty seven, and he really could not run with the
heavy duffel bags that we had to run with. So
for and you have a you have a the last

(30:03):
day it's called battle stations, and that's like your last
test before you regular. You have to pass that before
you get so you could not take the running with
them because we're running at places and then we're doing
like an activity that were running to another place, we're
doing another activity and that you do that all day
long until you until you finally finish. He was kind
of gassing out and he couldn't carry those bags anymore.

(30:26):
So I took his bag and my bag and I
and we continued the course with it so he could
finish too with the rest of us. So like, man,
you're like a beast that they kept saying that when
I was doing it. So that's the tattoo that I
got on my arm after we got our tattoos. We
went out and got Chicago dogs and that was the
very first time I read a Chicago dog and I

(30:47):
fell in love with that hot dog. It was one
of the best hot dogs they've ever had. So there's
my hot dog Chicago dog story.

Speaker 1 (30:52):
That's great. That's great. I think the next time I
do this, I would get at maybe a stiffer roll
because this when I steamed it, it kind of a whole,
but then when you start eating it, it comes apart on.
This is delicious, though Matt grabs a hold of that.
I love. Those hallipenos are right out of the garden.

(31:14):
Tomatoes are out of the garden, and uh and the corn.
I have the sweet corn out in the garden. That's
the butter and sugar version, the bicolor whatever it's like.
It's it's like eating a Clark bar.

Speaker 2 (31:32):
It's that sweet. That's awesome.

Speaker 1 (31:34):
Oh my gosh. And we have had corn just about
every night for you know, since that's been going, and
I gotta I got a bag of it out there
for you.

Speaker 2 (31:43):
So I appreciate that you should have prepared, like like
they did that robox for us at one day.

Speaker 1 (31:48):
Deep fried in it with a stick in the end
of it, and it had this light not overpowering. It
was bread that was beat It was so good. Oh
my gosh. So what I've been doing is I have
enough corn now to because I make lots of different
things and whatever. So I've got this cryo machine that

(32:10):
vacuums stuff out, and I bought this little corn cob
remover thing where you push it down all the kernels
fly off.

Speaker 2 (32:18):
That's awesome.

Speaker 1 (32:19):
So I bagged up a whole bunch of corn. Corn all.
That's awesome anyway. And you know, my friends say to me,
you can go down to Wagman's, or you can go
to Tops, or you can go to the local grocery
store and buy all the produce you want. Why are
you doing that?

Speaker 2 (32:37):
Because I can, and I will be honest, nothing tastes
like fresh vegges that come from your own backyard.

Speaker 1 (32:45):
One thing that happened this year that didn't happen last
year is the jalapeno crop has been over the top.

Speaker 2 (32:53):
That's good.

Speaker 1 (32:53):
I stopped jalapenos in the freezer like crazy, and I
make them like once a week, and I come in
half make boats out of them and put cream, cheese
and and all kinds of I found this champagne cheese
and I don't know what is what's in it or whatever,
but it has this edge on it, and and I've

(33:14):
been loading it up with that and then some more
cheddar and and then chives from the garden.

Speaker 2 (33:18):
And a little bacon maybe sometimes.

Speaker 1 (33:20):
Oh yeah, So this time I'm doing the bacon a
little bit differently.

Speaker 2 (33:24):
Okay, I like to hear about this.

Speaker 1 (33:25):
You know how I took like a strip of bacon
and we wrapped it over whatever. So this time I've
been cutting it up kind of like I do with
the clams casino, gotcha, Yeah, and then put it on there, okay,
and then I run it in the bag and vacuum
it and and then I'll have I probably got ten
of those set up so we can have that. I'm
looking forward to those all winter long. And then I've

(33:48):
got enough halapinos here I'll never eat them all. And
so we've been having those every other night.

Speaker 2 (33:53):
Do you still do that. One thing that surprised us
back when you first when we first started doing this
podcast introduced me to those stuff peppers, was the day
you put spam in them. It tastes so good it.

Speaker 1 (34:06):
Was so good. I have a can of spam in
the in the kitchen, and you reminded me of that
because that is because that's the creative part of stuff.
And the hell, you can put anything in shramp crab, nuts, spam,

(34:27):
you can put chicken in there, put all kinds of
things in there. Anyway, you know that's all good.

Speaker 2 (34:35):
Well, I don't know if you noticed. I completely Yeah,
it's it's good. It's my favorite hot talk.

Speaker 1 (34:40):
You're the best.

Speaker 2 (34:42):
So you want to try something.

Speaker 1 (34:43):
Else, Yeah, let's have let's have another another beverage here.
This is this This lemonade with spiked lemonade was from
simply was wonderful. And the theme today with with Mad
is that things you can get at your local grocery
store and or right around the corner that that you
don't have to, you know, go hunting down various crap

(35:05):
brewers every every week. Of course that's all fun, but.

Speaker 2 (35:10):
We do that. We'll tell you all about that for you. Yes,
but these are simple ones that if you go to
your local store, is a good chance you'll find these there.
This is one of my favorite quick, easy to get
beverages at the store. Uh, you ever played golf? Before, Yeah,
are you good at it?

Speaker 1 (35:29):
I'm more like a human back hole. I cut more
more trenches and more million dollars golf courses and you could.

Speaker 2 (35:40):
Well, Uh, there's a very popular beverage that golfers have
been drinking for years on the golf course called the
Arnold Palmer. So it was before there was booze added
to it. The simple concept of it was half lemonade,
half iced tea, and it's very tasty obviously in a

(36:01):
hot day when you're golfing, is a great great beverage.
This would be the spiked version of said Arnold Palmer.
There you go, So let's say this is a spiked
our Arnold Palmer. For those of you who don't know
our Arnold Palmer is a very famous golfer. He's won
a lot of PGA tournaments and whatnot. And this was
according to him, he's the one that came up with this,

(36:23):
which I don't know if that's true or not. I'm
sure someone else mixed lemonade nice tea before.

Speaker 1 (36:27):
But yeah, but you know, well he had a lot
of connections locally, yeah, he did, so we ought to
be able to research that we can. We'll put the
staff on that.

Speaker 2 (36:36):
But yeah, but he made that, he made that combination
famous and everyone's been doing it since. This is the
spiked version of the half iced tea, half lemonade. We
just had a spike just lemonade. So we're gonna try
this out again. This is still in the five percent range.

Speaker 1 (36:51):
Okay, that's that's probably where we automated it. Here we go, Yeah,
twenty four ouncers are good. Yeah yeah, Matt pours.

Speaker 2 (37:05):
Oh yeah, so it looks like iced tea.

Speaker 1 (37:10):
Looks like iced tea. It's it smells good too. M
h I smell I smell the lemon Yeah.

Speaker 2 (37:22):
Yeah, so this is I'd love the regular version of
the promise. Let's see how this is.

Speaker 1 (37:26):
Here we go. Mm hmm.

Speaker 2 (37:31):
That's pretty good.

Speaker 1 (37:32):
That's really good.

Speaker 2 (37:33):
Ye.

Speaker 1 (37:34):
That is a thirst quencher.

Speaker 2 (37:37):
It is.

Speaker 1 (37:38):
Yep.

Speaker 2 (37:39):
On a hot day having this would be fantastic.

Speaker 1 (37:44):
Out on the boat. Yep. Only one.

Speaker 2 (37:46):
Yeah, they're five percent. You might be able to get
away with a couple.

Speaker 1 (37:52):
That is good.

Speaker 2 (37:53):
I like that.

Speaker 1 (37:53):
So and these are these are inexpensive. They're not. They're
like three three piece yep. Yeah, yeah, now that's more
like our Well, with inflation being the way it is.

Speaker 2 (38:05):
We call that bawling on a budget. Yeah, so you
can act like you're big timing with a little bit
of money.

Speaker 1 (38:13):
Yeah, that's a that's that's a good idea. Yeah to
try that.

Speaker 2 (38:18):
So out of these two so far, which one do
you like the most?

Speaker 1 (38:21):
I like this one. Yeah. This half and half is
Arnold Palmer spiked half iced tea and half lemonade.

Speaker 2 (38:30):
That's there's a picture of him golfing right there in
the can.

Speaker 1 (38:33):
He was from Latrobe, Pennsylvania.

Speaker 2 (38:35):
Yeah, very good, Jim saying.

Speaker 1 (38:37):
And my grandparents were big golf. They watched golf on
TV all the time back in the day. And and
I was thinking about my grandfather the other day. He'd
be like, he'd be like one hundred and twenty one
right now. Pretty But they loved Arnold Palmer. They went

(38:57):
to see him, you know when he was a big
Yeah he was. He was a big deal. And he
was a good golfer, and and he stayed he was
a good what do you call ambassador, ambassador for for
the game of golf, And and he did the senior
thing even though you know, you get to a certain
point and you don't win anymore. But but he was
always there and he did a lot for the yeah

(39:20):
and and this and booze. I love him for that.
So this, uh, this summer has been a smoke athon
here at Durant, I know. And I just thought i'd
take the folks on a little memory tour down Smokeville.

Speaker 2 (39:41):
Back down smoke Memory Lane. I like it.

Speaker 1 (39:45):
Brisket did a couple of briskets this past summer. Well,
I shouldn't say I shouldn't say summer in the past tense,
because we're still in the summer, still August, although of
the last couple of nights.

Speaker 2 (39:58):
It's been a little chilly, but we're supposed to get
back to the mid eighties.

Speaker 1 (40:00):
Did briskets I low and slowed them. I always have
my meter probe in there now, which I love. Uh.

Speaker 2 (40:08):
And left my father by the way for his birthday.
I got them the meter probes.

Speaker 1 (40:11):
Did you really?

Speaker 2 (40:12):
I did.

Speaker 1 (40:12):
Oh, that's great. He'll love that. He will now he's
out there groelling.

Speaker 2 (40:16):
He loves the girl.

Speaker 1 (40:17):
Yeah. Absolutely, And I'll tell you one thing. There's a
little bit of a learning curve on that. But but
once you learn how to do that and set up
your cooks and and you get the hold cloud to
work for you and know that it will change the
perfection that you get your meat to. I was always
worried about cooking some overcooking.

Speaker 2 (40:37):
Yeah, no one wants to.

Speaker 1 (40:38):
And so I didn't really realize that I was actually
doing a little bit of overcooking by not having this probe.
So anyway, help me, help me be better brisket cook
a couple of those. Rubbed them down with salmon ranch trail.

Speaker 2 (40:56):
Dust rub best rub on the planet, by.

Speaker 1 (40:58):
Rub on the planet, you can get to. I had
to grill thisspodcast dot com, by the way, and a
whole host of other places which we should probably talk
about eventually. We should, and I did. I rubbed it
down with that. I used some additional I like the
butcher's blend pepper, which is a bigger piece of pepper.

(41:22):
It's not the little finy stuff. And I think you're
doing you're doing brisket, you're doing prim rib or whatever.
That's a better pepper to use in my opinion.

Speaker 2 (41:31):
I use it even when I do, like like a
whole chicken.

Speaker 1 (41:33):
Yeah. Yes, So the briskets came out with bark. They
were great. Let them rest. I did pulled porks, probably
did that in the last three months, I probably did
that like three times. Pulled pork is one thing I've
learned is you can go and buy it at ninety
nine cents a pound somewhere price ride or whatever when

(41:56):
they have it on sale, and it can be one
of the best you ever cooked. Or you can go
to some other higher end place and pay three bucks
upon and it's the worst one ever. It comes out
like you got a hack saw. But I got lucky
all the time. Now what I do is I always
cook too, at least two at a time, because.

Speaker 2 (42:17):
Because you want to give one to your friend Matt
Wilson exactly.

Speaker 1 (42:20):
And I have family members that some like it hot,
some don't. So I do in the Dutch oven. Now
that takes some time because you got to be there.

Speaker 2 (42:30):
And skill too in the Dutch of it.

Speaker 1 (42:32):
But I take a whole jar of cut up palapenos
that you buy at the grocery store and the juice
and everything, and dump it right in there on that polton.
Now I've already pre salt and peppered it and whatever, salmon,
runch ranch, rubbed trail dust, and and then you cook
that in that. When it comes out, it's it's got

(42:52):
the right amount of tanks, not over the time.

Speaker 2 (42:56):
And the flavor that you get from that too so good.
So obviously just by you talk, you like the spice.

Speaker 1 (43:03):
Yeah, that's why I do it, because me and maybe
two other people are the only one.

Speaker 2 (43:07):
Spice, right. Yeah.

Speaker 1 (43:09):
And then there's the whole chicken deal. I actually did
a whole chicken, uh, not all that long ago in
my infrared grill really yeah, which I hadn't used it
a little bit. I had cobweb, yeah right, I had
to clean it up a little bit, but it it
runs on propane and it's infrared, and it hangs the
chicken in the middle. Uh, And it was just wonderful.

(43:30):
It was moist. You think that that would dry us out,
you know, but it was just wonderful. And then there's
a whole I did chicken wings, legs, breasts and all
that stuff on the pellet grill give a little bit
of extra smoke. And then I tried a pork loine.

(43:51):
Now I've probably cooked one hundred of them, yeah, fifty
to one hundred millies in my life, right, and maybe
ninety percent of them came out like Okay, it's just
it's there.

Speaker 2 (44:06):
It's edible.

Speaker 1 (44:06):
It's edible basically barely, but whatever dried out or whatever.
There were a couple that I cooked where I sliced
it open and I put all kinds of stuff in there,
cheese and cranberries or blueberries or something, you know, tied
it up, then wrapped it with bacon or whatever, cooked
it low and slow, and those came out tender. I

(44:27):
use cream cheese in the middle. Sometimes pork line is
very hard to smoke, right, yeah, but if you're not
wrapping it with bacon, it's not You.

Speaker 2 (44:36):
Beat me to the punch man. The last time I
smoked the pork loin, I did that basket weaving version
of the bacon on the album. Oh my god, it
was so good.

Speaker 1 (44:45):
Now I have see you're probably you probably have more
patience than I am. I'm not standing around to weave bacon, right,
I mean, I gotta get it done, so I wrap
it around, put tooth picks in there.

Speaker 2 (44:55):
Yeah. No, it was just that, so gosh, it was
the there's a food out there. Then I forgot what
it's called. But you take cheese, so it starts off.
You make this weaved bacon, Okay, then you take like
ground sausage and then you're kinda lay it on top

(45:17):
of the weave bacon. Then you put the cheese in
the middle of the sausage. Then you kind of roll up.
There's something that's called something, but that's that's where I
got my baking weaving skills. I guess if you will,
it's so good.

Speaker 1 (45:34):
And then we move on to ribs. Now I've done
I don't know the summer, probably half a dozen racks
of pork ribs and maybe twice that much of beef ribs.
I particularly like cooking beef.

Speaker 2 (45:51):
I know you do.

Speaker 1 (45:52):
The problem is I don't like paying for him. I
don't like paying for any meeting. Now. Yeah, it's really
it really is. Ext's not getting out of that. That's
true anyway. I I I did brine some beef rips
because there I hate to say this, but they're the

(46:13):
cheap Walmart ones there chuck riblets, which I've had them
so good, but then I've had some that were horrible.
But I brined him. I put a salt corsalt minister
that makes the more moist by the way it does,
and nay, that was a good way to deal with that.
I cooked one my son in law is the best

(46:34):
that ever left.

Speaker 2 (46:35):
He's a good cook too.

Speaker 1 (46:36):
He was. I don't know. I probably told this story
a hundred times. I drill this, but he uh. He
texted me one day and he said, I'm going to
the grocery store. You need anything? And I needed sugar
and I was out of somehow I was out of sugar.
How's that happen?

Speaker 2 (46:54):
Right?

Speaker 1 (46:55):
And I didn't know? But there were two five pound
bags and so you were out of here, you thought
you were and then you know, And he said okay,
And I said, as long as you're there, get me
a twenty pounds primary barroast. Jump doesn't he come home with?
He goes. The biggest one they had was sixteen had

(47:17):
it was it was an angust Angus Rabbi roast, and
I thought this, this is I've won the Holy Gramps
of sun laws not to mention me. So I wasn't
going to get to it right away. So I had
to put it in a freezer. Yeah, I yanked it

(47:37):
out and I thought it out over a course of
a couple of days in the refrigerator, and I low
and slowed it, I mean two hundred degrees. I called
all day all day long and it's still when it
got to about one thirty in the middle, which is
right on the line between rare and medium rare, I

(48:01):
yanked it, wrapped it, put it in a cooler and
let it rest and was the most tender prime rib
you ever had.

Speaker 2 (48:12):
It was so good and you had that smoke flavor
to it.

Speaker 1 (48:16):
So now I've ruined my because I can't joke with
him anymore about that. But it just drive me nuts.
I want to immediately the next time he says, I'm
going grocery shop and do you need anything, I want
to say, yes, a twenty pound and.

Speaker 2 (48:31):
See what happens again, right, See if you found the
the way to do this, get it for you all
the time.

Speaker 1 (48:38):
And then the summer too, the two go to cheaper
pieces of meat that I like to make. You know,
it's a challenge to make him edible, and that is
the rump roast and the tender chuck.

Speaker 2 (48:53):
Which you've done the tenor chuck a futures and really good.
You've actually wild people with them.

Speaker 1 (48:57):
Oh man, that's good. But I've got a little bit
of a science down to it. And you know, you
you cook it. It's the lowest and slowest of cooks.
So again you have to have time, but it's a
lot of fun. And then to round it out, one
that I am not allowed to have ever in the house. Hmm,

(49:18):
and that is lamb.

Speaker 2 (49:20):
Why not?

Speaker 1 (49:20):
My wife is an animal, not a lovely animal person
and and you know I love her for that. Uh,
but just the word lamb.

Speaker 2 (49:34):
Make sure it doesn't do it right?

Speaker 1 (49:37):
Well, you and I did those lollipops. Those are really good. Now.
Every once in a while I'll hit a sale on those,
and I'll put them in a secret uh, she doesn't
see him, and then I'll bring them out and you and.

Speaker 2 (49:49):
I I will not lamb all day every day.

Speaker 1 (49:54):
So so I've had quite a busy cooking and whatever.
I had no mishaps with the with the pellet grill,
I did. I have to tell you a funny story. Okay, here,
what do I need somewhere? You are?

Speaker 2 (50:09):
You are, so I will tell you. I've had my
pellet girl for a while now and I haven't had
really any major issues. There's been a quick fire here
or there, but I'll easily put out nothing nothing bad
happened with anything, but nothing terrible. So I don't usually
go that long of a time without using the pellet grill.

(50:31):
It had been a little span of time at this
at this point, so you know, I do what I
usually do. I usually take pretty good care of it.
I have my you know, shot back. I vacuum all
the crap out of it. You know it's a little
don't yeah, or the half burnt pelts that may still
be in there and whatnot. I try to uh cook

(50:53):
or use as many pelts as I can in the
augur so there's not a bunch sitting there that I
call it damp, you know, and then mess you up too.
But when I went to use it, I so what
maybe a month ago, not even maybe a few weeks ago.
I made some ribs and chicken. I think I showed
your pictures of that. But I did some ribs of
chicken on the smoker chicken wings. And when I turned

(51:16):
I turned it on and I kind of primed it
a little bit, and I thought everything was good, and
I went inside, you know, to kind of talk to
my parents and whatnot. And I came out and it
said that the temperature on my pellet girl was at
two fifty, which is where I wanted it. I touched
the thing. It was stone cold. Okay, So I'm like, huh, yeah,

(51:36):
that's weird. So I unplugged it. I primed it again,
you know, blah blah blah. I can start seeing the
smoke comes, Like, okay, we're good a little bit. I
know Jim that there's just a postock pile of pellasate
where it was shoving down there that weren't lit yet.

Speaker 1 (51:52):
It.

Speaker 2 (51:53):
Yeah, there's a nice little fire. So I just thought, okay,
I unplugged everything. I said, I'll let me let it
burn out. Of course, the fire started going towards the
augur where all the other so I was like, okay,
I can't let it. I can't let it sit. I
gotta do something now. So I went in there. I
like got this little metal thing and I was kind
of pulling them out and all that stuff. I thought,

(52:13):
if I if this gets into the augur, I'm screwed.

Speaker 1 (52:16):
Yeah, it'll mess up the kind of the control.

Speaker 2 (52:19):
Yeah, and I'm done. It's gonna be over. I saved
it just in time, so I got I finally, like
you know, I got all the other pellets out, I
got the shot back out, even there were some that
were still kind of like smoldering. I didn't care, guys,
act a little water in the shot back, so if
I got in there, just kind of put it out right.
Everything said again. It was actually at two fifty this time.

(52:40):
It was that day where we had those stupid downpours.
Remember that day.

Speaker 1 (52:43):
Oh gosh. Yeah.

Speaker 2 (52:45):
So I finally everything going on and then it just
started raining and all of a sudden, the monitor was
like reading it said it was the TEP with six
hundred degrees, which it wasn't, you know.

Speaker 1 (52:53):
Oh my gosh.

Speaker 2 (52:54):
So that was a rough day. I finally got one
of those umbrellas over it. We finally it's okay.

Speaker 1 (53:00):
Now, well I'll tell you this. They had some problems
with it, girl, and they don't make it anything. I
know you told me that too, but uh, you know
we I've used mine a lot, use it a lot. Yeah, yeah, yeah,
it's my one of my go tosp now when I'm

(53:24):
when I have enough time, like that brisket I cooked
for almost twenty hours, one of the best.

Speaker 2 (53:29):
And this is not a joke. And I say this
to you, but I know you're like, you're just being nice.
You're blowing smoke. That was one of the best prisons
I ever had for real.

Speaker 1 (53:35):
Yeah, that was pretty good. It was, and it was
by accident. But the ceramic grill is by far the
best of the best to cook that in. Yeah, so
you know that's my go to on that. And then
of course now is the black Star.

Speaker 2 (53:51):
I can't wait to taste food off of that thing.
I'm looking forward to see meat hanging on that hook.

Speaker 1 (53:56):
I definitely think that that that the black Stone is
one hell of an inventor.

Speaker 2 (54:02):
I think so too.

Speaker 1 (54:04):
And we're doing uh, we're going back to Mexico in December.

Speaker 2 (54:10):
All right and working over.

Speaker 1 (54:14):
But when I when I get to Mexico, I just
love fahdas. I love all that Mexicans absolutely and so
and my go to fahidas or shrimp fata some of
the other people in our party is that they like
chicken and beef, you know whatever. So that Blackstone I
make fatas on there and I got all three going,

(54:35):
the shrimp, the chicken in the and the beef right,
and of course all the peppers and onions and all
the other stuff that go along with It's so much fun.

Speaker 2 (54:43):
How much fun do we have cooking on that for
welters event that.

Speaker 1 (54:45):
One we did. Yeah. Yeah, I mean we cooked a
lot of food there for a hundred people, a lot
of people. Yeah, we cranked it and too bad. Uh Now,
I I love this. When somebody asked us to do stuff,
we we generally usually do it up right. And so

(55:07):
John Wells reached out and said, we're having this event,
can you guys do the cooking? Absolutely? I said, are
you prepared? And because because I know you know well
pretty well, I know how it is mine. Yes, right,
I don't have ricochet rabbit. It's like thoughts, right, buying
going in all different directions. So, uh so this was

(55:29):
hot dogs, hamburgers, Okay, how many of those you got? Uh?
And then sausages, right, sausages, peppers and onions, bonds, you
know all that stuff. And and so how many people
are you expecting? I don't know, five hundred or something?
He said? And I said, do you have enough for everything? Yeah?
We were out of food so fast forty five minutes,

(55:52):
so they had to go run them. I think yeah,
I think they did. Yeah, so you got to be
prepared if you want Matt and I to come.

Speaker 2 (56:01):
Down and cook for you. We handled it though, and
you were we were moving some money that by the way,
we were we didn't even keep.

Speaker 1 (56:08):
Yeah, that's right.

Speaker 2 (56:09):
We did a tip away.

Speaker 1 (56:10):
It was yeah, it was a tip jar.

Speaker 2 (56:12):
And it was over it was overflowing.

Speaker 1 (56:16):
Of course. We you know, we are entertainment in addition
to just absolutely right. Uh, you know, especially with the ladies.
Much entertaining. But you know you you're a chick.

Speaker 2 (56:32):
Mag I'll stop it.

Speaker 1 (56:35):
That is that really? Him? Is that? Matt?

Speaker 2 (56:38):
You stop it?

Speaker 1 (56:38):
Jim Jim.

Speaker 2 (56:42):
But that was when I do And that did give
me an appreciation for the Blackstone because we cooked for
hours and it's such a fun thing to cook on.

Speaker 1 (56:51):
So I want to give you everybody listening to this
some working orders, if you will, because we would like
you to join us on November twenty third, twenty twenty four,
at the Landmark Theater. There we go and that is
tickets around sale now at Think New York, Drink New

(57:16):
York dot com or Think and Why Drink and Why
dot com.

Speaker 2 (57:21):
Is that our friends for the New York State Craft
Brewers Association.

Speaker 1 (57:23):
New York State Craft Brewers Festival in Syracuse and the
Landmark Theater is stunning. It's a cool, cool it's a
cool part of Syracuse. So there's a lot of really
great restaurants and bars all over there. It's just a
wonderful clean and you know, I, I, of course I

(57:45):
probably shouldn't say this, but I don't think we have
as cool a place in Rochester as that is.

Speaker 2 (57:51):
For that I would. I love Rochester, you know I do,
But that is it's yeah, it's it's a unique. And
it's that theater itself is so fantastic, and the fact
that you can actually be right on stage drinking craft beers.
It's great.

Speaker 1 (58:07):
So tickets are available at think n y Drink and
why dot com. And it's trying to figure out how.

Speaker 2 (58:17):
Do they have the price you get yet I'm not
sure if they do yet.

Speaker 1 (58:20):
Yeah they do. I just gotta find it, you know
how this is live checking your phone out. Yeah.

Speaker 2 (58:26):
So I usually they have like a designate driver ticket
and like a general mission and then some sort of
if it's not VIP, it's called like enhanced or something.

Speaker 1 (58:36):
Designated driver ticket is nineteen dollars and thirty cents, that
decent price. The general mission ticket is sixty nine to
forty and you know it's there's fifty sixty craft breweries
there Yep. You get to sample. You go in there
and you sample. They have food available they and it's
just a wonderful place. Make a get a hotel room

(58:58):
down there in Syracuse. I can make a night of it.

Speaker 2 (59:01):
Yep.

Speaker 1 (59:02):
It's just wonderful.

Speaker 2 (59:03):
Yeah. So how many how many times have we been
there now? I know it's been a few times we've
been there.

Speaker 1 (59:06):
Now, yeah, yeah, this might be the fourth time.

Speaker 2 (59:11):
Yeah.

Speaker 1 (59:11):
Yeah, So it's it's a lot of fun.

Speaker 2 (59:14):
Yeah, one of our favorites were not going there. You
met the squirrel there. I met the squirrel.

Speaker 1 (59:19):
And then there's a whole list here of of all
the breweries that are there and the squirrels there too.
I don't know why. We're just simple people. And then
put this on your calendar to January twenty fifth, twenty
twenty five at the Desmond Hotel and all.

Speaker 2 (59:40):
We love that one.

Speaker 1 (59:41):
That's a lot of fun.

Speaker 2 (59:42):
And the good news about like like Jim is talking
about it, the good news about both these usciles is
you're like, oh my god, it's gonna be so cold.
I don't know if I want to do that. They're indoors.

Speaker 1 (59:49):
Yeah, it's like an indoor outdoor things. Yeah, it's just
it's pretty cool. Yeah. Uh. And one of the reasons
why I think, well, because you and I go there
and we do a grillless podcast, do we interview people
and whatever, But but you're interviewing the actual folks, yes,
and that's I don't know how the management of this

(01:00:11):
great organization is Craft Brewer Association for New York. I
don't know how they work that, but it's it's the
actual people that are the brewers and owners that, yeah,
and the sales whatever, and that is just a wonderful
thing to talk to the people that actually make it
and know about the product. But we try and squeeze
them for top secret information and you know.

Speaker 2 (01:00:33):
Whatever, but nobody ever gives up now, And you're right,
there are some festivals, uh, the ones that we don't
really go to, there are, but there are some festivals
out there that are decent festivals. But everyone's a volunteer,
so no one say you start asking questions about how
we're who's who's the brewer, how this well was this made?
Then I don't know.

Speaker 1 (01:00:50):
I don't know.

Speaker 2 (01:00:50):
I have no idea.

Speaker 1 (01:00:51):
I'm just pouring it here, drink this. Yeah, yeah, perhaps
that's a little rough but drink this. Is that the
spin off for grill this. Yeah, there you go here
drink this. We've had we had some wonderful, wonderful beers
where the last time last year at Syracuse at the
Landmark is where we found the peanut butter beer of

(01:01:17):
all all times that tasted like peanut butter.

Speaker 2 (01:01:20):
And who made it?

Speaker 1 (01:01:21):
Jim, and we don't remember. Neither one of us took
a picture of it. Neither one of us knew.

Speaker 2 (01:01:27):
We were not on our game for that one, just
like just enjoyed it forgot about it too much fun.
We also we also found a good pumpkin one that
we also have no idea who, no.

Speaker 1 (01:01:38):
Idea what makes it? So we're still on the hunt.
Maybe we'll be a little more responsible. Yeah, yeah, anyway,
it was good time was had by all and and
it is a fun thing if you like if you
like beer, or you don't know that you like beer,
there you go, especially craft beer and you don't you're
listening to this podcast and maybe you have no idea

(01:01:59):
what we're talking about this, go on think and why
drink and why dot com get tickets and go and
see us there. Yep, Now, be honest with you. You know,
you will immediately know where Matt and I are.

Speaker 2 (01:02:16):
That is true too.

Speaker 1 (01:02:17):
I agree, you know you are. You are somebody that
is extremely visible.

Speaker 2 (01:02:22):
It's hard to miss me.

Speaker 1 (01:02:24):
It is so fun because when I'm looking for you.

Speaker 2 (01:02:28):
Yeah, I'm not short and I'm also not small. I'm
easy to find.

Speaker 1 (01:02:34):
And you've been my good bodyguard now for good, good
while since twenty eighteen at least, right, yeah six years?
Yeah yeah, anyway, yeah, yeah, I feel a lot safer.

Speaker 2 (01:02:48):
I appreciate that. I'm happy that I'm here for you.
I'm here for you.

Speaker 1 (01:02:50):
I appreciate it.

Speaker 2 (01:02:51):
Uh, we have time for one more if.

Speaker 1 (01:02:53):
You let's have had it. Uh this honor of palm
Arnold Palmer spiked half and half half iced tea half
lemonade was excellent. And you know everybody's probably tried this.
I mean, if you're into adult beverages, you've probably tried
it already at some point. And and the lemonade too.
Perfect summer drinks to have at a picnic or a

(01:03:17):
function or whatever. Oh my favorite coming up.

Speaker 2 (01:03:22):
You've had these before?

Speaker 1 (01:03:23):
I yes, I love them. Well, I don't know if
I had that brand.

Speaker 2 (01:03:27):
So this is a straw beer Rita. The brand looks
like it's called Rita's, So I've never I've had these before,
but now you're right, I don't know if it's from
this brand. This is a sparkling margarita. Now, I know
we've joked in the past. Don't you have a margarita maker?

Speaker 1 (01:03:42):
I have a machinery. Yeah, that blends the ice.

Speaker 2 (01:03:46):
And who doesn't like them? It just makes you think
of vacation as it Yeah, it does, it does. So
this is from Rita's. It's a malt beverage with natural
and earficial flavors. A strawberry margarita. This is actually Anheuser
Busch makes.

Speaker 1 (01:04:01):
This, does it really? Okay?

Speaker 2 (01:04:05):
Yep? This is made by Ander Bushy, the makers of
uh Bush Beer, Budweiser, bud Light, bud Light, stop it
just light you stop it, Jim, and there's other brands
and Aheer Bush makes a lot of stuff.

Speaker 1 (01:04:22):
Right.

Speaker 2 (01:04:23):
So, uh so here's the thing. What do you think
the ABV is on this?

Speaker 1 (01:04:27):
I just saw I did that. I did the cartoon.

Speaker 2 (01:04:35):
Yeah it is. I couldn't hide it from you. The type.
So we're gonna we're ending with a strong one.

Speaker 1 (01:04:40):
Hurry up. That is good. That's great. Here we go again.
Twenty four ounces.

Speaker 2 (01:04:49):
These are all big one. Yeah yeah, this one, though,
you might want to be careful with because.

Speaker 1 (01:04:52):
This yeah, so you you just sip this well comes
out looking like like red kool aid. Thank you. You're
very welcome, sir. Yeah, this is an interesting addition to
grow list because we don't do this very often. We

(01:05:13):
didn't do this a little more. Could check out something I.

Speaker 2 (01:05:17):
Like, because again, some of the more talents and the
cool beers that we drink may not be budget friendly
for a lot of people. They're expensive. I'm not gonna
lie about that. They're expensive, you know, top of the line.
They are the best, they're the best of the best.
But we had a I had a it's a melon.
It was a melon. It was a it was a

(01:05:42):
oh my god, it was good. All right, you're ready, sir,
Here we go.

Speaker 1 (01:05:54):
Yeah, that's a beverage.

Speaker 2 (01:05:56):
It is.

Speaker 1 (01:05:56):
You can tell it's not bad. That's two dollars and
sixty nine cents.

Speaker 2 (01:06:05):
Okay, yeah, not expensive at all.

Speaker 1 (01:06:08):
No, it's it's tasty and it's sweet. I always go
back to the to the movie It's a Wonderful Life.
When everything changed, his whole life went to hell, and
and that angel came out, and now he's going through
town and after the fact, and he goes into this

(01:06:29):
into this bar that used to be owned by this
guy that was really nice and you know whatever, and
he said, well, where's Mike or whatever his name is.
He's been gone for years? What do you want? This
is for hardman and want to get drunk fast? What
do you want? You know, It's like, that's.

Speaker 2 (01:06:45):
What that's that's pretty much. That's a very good slices.

Speaker 1 (01:06:50):
You know. We're usually not like that.

Speaker 2 (01:06:52):
No, no, we usually like we do it for the thing.
And you're right, this is not like delicious, but.

Speaker 1 (01:06:56):
Poor Jimmy Stewart yea, by the way, it is an
that's a great movie. It's an excellent movie. Movie if
you you know, pulls at your heart a little bit
because you want to take that old man in a
wheelchair and you want to push him into the river.
You do because he stole that money, you know.

Speaker 2 (01:07:13):
Yeah, it's one of those I don't know we were
talking about.

Speaker 1 (01:07:18):
Yeah, anyway, anyway, that's pretty fun.

Speaker 2 (01:07:23):
Yeah, yeah, no, but yeah.

Speaker 1 (01:07:24):
That's good. I mean I've had things like this before. Yeah,
I think, well, you're going to set up a vote here, you.

Speaker 2 (01:07:32):
Know how I work? Yes, So again to repeat what
we've had. Uh. There is the Simply Lemonade brand version
of the spike lemonade. There is the Arnold Palmer brand
version of the spiked Arnold Palmer. And then this is
rita from Enheser Busch. It's a sparkling strawberry margarita. Two

(01:07:53):
of these are five point zero. That's the simply spiked
and the Arnold Palmer, and the rita is whopping eight
point zero to get you where you want to go fast.

Speaker 1 (01:08:06):
So gentleman in second place, It was my ladies and
gentlemen in second place tonight here on grill List, the
simply spiked lemonade.

Speaker 2 (01:08:23):
All right, and I did like that one too.

Speaker 1 (01:08:26):
It was very very good, and in first place, as
you might think, ladies and gentlemen, the Arnold Palmer spiked
half and half iced tea and lemonade. That was pretty cool.
That's very good. I think I had maybe had that
before but didn't remember that. That's very tasting.

Speaker 2 (01:08:43):
Well, we have been drinking craft beer for so long
you don't think about these things anymore, really, but these
are good. Again, if you're if you're not rich, or
you just don't want to spend a lot of money
on quality, which again I want to make sure I
emphasize this. I don't think you should not try the
high quality ones because you will be in a whole

(01:09:03):
different world.

Speaker 1 (01:09:04):
When you try to change your life.

Speaker 2 (01:09:05):
Absolutely. But if you but if you don't have the
money for you know, this week or whatever, you still
want to have a couple of drinks, here's some examples
of stuff that you can get that's not that's not
too expensive.

Speaker 1 (01:09:15):
I saw an interview on television somewhere on cable this
past week where a guy was asked what kind of
crap beer he liked the best, and his thing was,
bring back the porters, bring back the dark beers that remember. Yeah,
he said, I've had it with these I p as,

(01:09:36):
They've been I PA to death. They're okay, but bring
back some of the classic, the classic stuff. So I
think we're as we get into colder weather, the great
Matthew T. Wilson, take that tea.

Speaker 2 (01:09:53):
And get some darker stuff. Dark you know the funny thing, Well,
your darker stuff's right here. Anyways, I'm so sor.

Speaker 1 (01:10:04):
You you are dark talking.

Speaker 2 (01:10:06):
Yeah, I appreciate you. I'm a sweet thank you. Goodness,
we're both going to hell anyways. Yeah, so we I
think when we first started doing this podcast, we were
doing a lot of a lot of porters and.

Speaker 1 (01:10:24):
But go ahead, you know you you turn me on.
There are some I p a like if you turned
me ont of these fruit of the South. But a
great dark beer is good, is good, It is good,
and even some of the the institutional dark beers, like now,
I'm not a big Guinness fan at all, but but

(01:10:48):
black and Tan with that or something like that. That's
another home matter. But there's some there's some really good
dark beers out there.

Speaker 2 (01:10:56):
There are, and we will get back We will get
back to some of those.

Speaker 1 (01:10:59):
Uh.

Speaker 2 (01:11:00):
And there's the stouts that I like to and there's
some I remember the package with Church, will remember that
that's a style that was really good. Yep. So there
are some really good ones that we can get back to.
And I don't know if you remember this too. When
we interview some of the brewers at last festival, they
even said that they think the trend is going back
to beer flavored beer.

Speaker 1 (01:11:20):
Yeah, I pas are, I know you like them better
than I do, but I pas that are.

Speaker 2 (01:11:27):
Just too hoppy some of them are some of them, but.

Speaker 1 (01:11:31):
They're so popular. I don't understand. I guess I don't
understand the taste bud thing.

Speaker 2 (01:11:36):
I don't know I do. I'll explain it this way.
You like hot sauce, your wife does not like hot sauce.

Speaker 1 (01:11:42):
That's correct.

Speaker 2 (01:11:43):
Hot sauce gives you a kick, right yep. Sometimes the
ones you like even hurt a little bit, right yep.
Same thing with IPAs.

Speaker 1 (01:11:51):
Okay, that's a good way to understand that.

Speaker 2 (01:11:55):
Yeah, because it's sometimes it's too strong for the normal person.
If some people like a little bit of a you know,
I mean, and I know you like, we've we've eaten
a lot of food here in the past three or
four years doing this podcast. And you do like spicy food,
I know you do. And sometimes we work cough a
little bit sometimes there well eat it well.

Speaker 1 (01:12:16):
I think that, especially having jalapenos and some other harder
yeah right in the garden has helped me really figured
it out. Because there's I like the variety of different cooks.
I'll cook them differently every time, right, And every once

(01:12:36):
in a while somebody will say, man, you you knocked
that out of the park, and I have no idea
how to duplicate it.

Speaker 2 (01:12:42):
You know, well you said it perfectly though. Some of
those peppers, even if you got them and you take
the seeds and everything out, you still get that one.
This is going to burn your face.

Speaker 1 (01:12:53):
And that's uh, it's so funny because I always tell
that story to all the guests that come here, and well,
I got that sex line, you know, and there's always
that guy, right.

Speaker 2 (01:13:03):
But do they really though, is the question? Or they
just you.

Speaker 1 (01:13:06):
Know, they're just none.

Speaker 2 (01:13:09):
Yeah.

Speaker 1 (01:13:11):
So anyway, just to shout out to uh, our newest
advertiser here, the Pitt Barrelcooker dot com. Check that out.

Speaker 2 (01:13:21):
I'm waiting. I'm looking forward to seeing this.

Speaker 1 (01:13:23):
I will, I'll take you, We'll take a walk over there.
I'll show it to you. And and uh, this this
time of year, I can't wait to cook in that.
And it's uh, it's one of the things that that
I tried to do this week and I just never
got to it. So I you know, coming up, will
will cook a I don't know, I'll They did tell

(01:13:44):
me that the bigger one it's meant for large crowds,
and I said, well, you you don't understand.

Speaker 2 (01:13:50):
I have a large crowd and one friend that I have.

Speaker 1 (01:13:53):
Here, so so I'll do I'll do some ribs in
there first, maybe or something.

Speaker 2 (01:13:58):
I told you. I have a I have a brisket
on standby.

Speaker 1 (01:14:02):
All right, bring that here, Okay, I'll cook it for you, okay,
and you bring the girls over. We'll make a deal.

Speaker 2 (01:14:09):
I will take naps after.

Speaker 1 (01:14:10):
Yeah, we'll do that on a weekend probably. Yeah, we'll
do it on a you well, you give it to me.
I'll start start early, like mid you know what I want.
I'm gonna do this. I'm gonna give it to you,
like on one of the days we record this podcast.
You can we can thaw it out and do whatever
you gotta do with it. You start cooking it like

(01:14:31):
Friday night or something. Because you record, you do your
show the Homo Pair Clinic from the studio too, correct,
so while you're doing the Homy Pair of Clinic, you
can still have that bad boy out there running. Yeah,
that's that would be great. And we I'll time it
so that you know, you we can eat it when
it's when it's done, and it's sort of in the

(01:14:53):
middle of the night.

Speaker 2 (01:14:54):
And I will call you during your show to get
an update on the I promised that will happen.

Speaker 1 (01:14:59):
Promise. Okay, yeah, that'll work out great. Grillispodcast dot com
is our website. If you have a suggestion or something
you'd like us to research for you, or particular recipe.
I am working on a recipe book, by the way.

Speaker 2 (01:15:16):
That's awesome. You cook some great stuff here, you really do.

Speaker 1 (01:15:19):
And I just love cooking. It's just having time to
sit down and write it all up and whatever. That's
just that's the hardest part for me. But grillispodcast dot
com where you can get the salmon Ranch cherrybourbon barbecue sauce,
and the salmon Ranch trail dust rub or info at
grillispodcast dot com. It's our website.

Speaker 2 (01:15:41):
Can I go to your website to get all the strollers?

Speaker 1 (01:15:43):
Yeah. All the store locations where you can buy the
salmon ranch products at my website at Jim Salmon dot com.
They're all over the Roster, New York area. And if
you're running to a problem, you call my office five
eight nine fifty six fifty that's area quote five eight
five and we'll make sure you get.

Speaker 2 (01:16:02):
It absolutely sim Again, the hot dogs are fantastic.

Speaker 1 (01:16:05):
Anybuddy, the podcast is doing well.

Speaker 2 (01:16:08):
Don't forget to go to thickyartear dot com all that
good stuff.

Speaker 1 (01:16:11):
Yeah, and at Strawberria, stuff's kicking in, so we'll see him.
We'll see you next time on grill Least