Clams Casino Salmon Ranch Style

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
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.

Speaker 2 (00:18):
Okay, everybody, welcome to grill. I've had a really hard day.
Something smells Oh wait a minute, Hi, everybody, welcome to grill.
There's Jim Sading here along with the Great Matthew T. Wilson.
That's better. There's a long, hard, hell of a day, buddy.

Speaker 3 (00:37):
Listen, we have bey with this.

Speaker 2 (00:40):
Oh my gosh, oh my gosh. You know. And I
had a day filled with uh what do you call
it when you argue with people, do you? Yeah? And
controversial controversy. That's it was one of those fun days.

Speaker 3 (00:58):
Critics.

Speaker 2 (00:59):
People hire me big that word controversy. Yes, you're welcome anyway.
I don't know why they were after that, great you know,
example of English language. But I barely got out of
English class.

Speaker 3 (01:14):
That's all right.

Speaker 2 (01:15):
I got a little further, asked doctor Wilson. You did so,
you know, out of the box here. You have a
new job. I do, and I don't know. Maybe we
talked about it last year.

Speaker 3 (01:29):
I'm gonna give myself on the plot.

Speaker 2 (01:30):
I think you should, gentlemen, the great Matthew T. Wilson,
who is now.

Speaker 3 (01:35):
The I'm the general manager of A nine point one
the point and that is Brockport's University College Radio. We
cover seven counties and we even go all the way
up into Canada.

Speaker 2 (01:47):
Wow, congratulations, thank you. So what does that entail?

Speaker 3 (01:52):
Now?

Speaker 2 (01:53):
People go to school for what program? Communication?

Speaker 3 (01:56):
That's a great question. So the three that are the
most proficient in the radio station. By the way, we
welcome everybody, so it doesn't matter what your major is.
If you want to be in radio, will help you out. Okay.
But but the majority of the majors that are there
are journalism and broadcasting majors. Okay, communication majors as you mentioned.

Speaker 2 (02:15):
And meteorology okay, well yeah, because we do other yeah
they're green screen yeah, okay, okay, So let's take them
one at a time real quick, because well we control
the times.

Speaker 3 (02:28):
This is.

Speaker 2 (02:29):
So journal Every time somebody I ask a young person,
what do you take? They said, journalists? And I try
to look down in a way a little bit, because
you know, I don't know about that. But so what's
the other part of it? Journalism?

Speaker 3 (02:43):
Journalism in broadcast broadcasting. So that's people. So in that
major there's people who either want to be like what
we're doing broadcasting on radio, on television, on whatever, or
journalists who are the actual news reporters who actually report
the news and write news stories and stuff like that.

Speaker 2 (02:59):
Okay, so are you like the professor that they have
to go through a program and pass it. Is that
the deal or or is it just the radio station
and you come in and get your practice and whatever.
How does that work?

Speaker 3 (03:11):
Sure? Good question. So again we're we open the station
till at every major it doesn't matter what you take.
If if you're interested in and if you're issued in radio,
you can be part of the station. Okay, you have
to have a certain GPA. You have to have a
two point five gpa at least to be part of it,
because if you're not, if you're failing classes, we don't
want to take you, take you away from your.

Speaker 2 (03:28):
Classes because you need to concentrate, right, Because we travel
because the radio is fun.

Speaker 3 (03:32):
It is the radio is fun, and we travel and
we go to rewards and we go to the Hall
of Fame. We do all this kind of stuff too.

Speaker 2 (03:38):
So yeah, well wait a minute, le's back up from that.
You don't you don't buy any chance need like a
little road manager type guy or anything.

Speaker 3 (03:47):
Well, listen, we do bring in professionals to talk to
students and every now and then, so I mean I
know a few of them.

Speaker 2 (03:52):
Yes, okay, now that's very cool. And then there's communication.
Of course, that's you know, we.

Speaker 3 (04:00):
All know what that is. That's it's your standard communications classes,
public speaking, all that kind of stuff.

Speaker 2 (04:04):
Yeah, public speaking, for some people, it is tough. And
I've had this conversation with one hundred different people on
radio about the fact that when you because part of
what I do is sit people down that have never
been on the radio and interview with them, right, and
they're scared. They're scared, sared, and that's part of that

(04:26):
whole thing is to learn. And that's what's kind of
cool thing growing up as a radio talk show host
the whole life of my kids. We started the home
Repair of Clinic on on w h A M eleven
eighty a week after my son was or a week
before my son was born.

Speaker 3 (04:42):
So how many years would that be there's a thousand.

Speaker 2 (04:44):
Yeah, and so my kids all their life, well, dad
does it. I just can't be that hard, right, of
course they don't, you know whatever. But and my daughter
and you've brought yeah, Tracy, she liked it on Jamie
not really, not really why it wasn't he just you
know whatever, and uh, you know, of course we all

(05:06):
enjoy the hate man and all that other stuff along
with it. So well, congratulations, that's so cool. I want
to get a tour of that facility.

Speaker 3 (05:13):
I would love to you have you are more than
welcome to do so. I still saw my predecessor who
is retiring of the Great War, and because of Reski
also known as Kaz, he'll still be with us until
the thirtieth of July and then he's going to be
fully retired. He has launched so many radio careers, including
half the.

Speaker 2 (05:32):
People that are at Wham yeah yeah, and a lot
of other radios yeah yeah yeah. But you know, the
management at I Heart and Wham there we're smart enough
to know which well to go to the white people,
you know, and you know, we all know it's not
a good rich quick scheme either.

Speaker 3 (05:51):
It's not, but it's not you have you have to
love what you're doing because it's sometimes the payment what
you wanted. So it's a passion thing. But what we
do at the college gym is we'm the college radio
station exactly the same way a professional radar station is run.
So a lot of colleges will do something like, hey,
you have two hours, you could do whatever you want.
We don't do that, do that. Yeah, we run it
like an actual there's news, sports, there's all that stuff.

Speaker 2 (06:12):
So yeah, no, congratulations, but they couldn't have found a
better guy.

Speaker 3 (06:17):
I appreciate that. Thank you.

Speaker 2 (06:18):
I've seen you work. You know you have.

Speaker 3 (06:21):
Did that work for your show for a while.

Speaker 2 (06:23):
Yeah, you did, and you were we all was the
minute you got there. We loved you. Now you guys
are working to We had a lot of fun and
we ate a lot, Yes we did. So starting it
off this morning, first of all, I have one of
my favorite dishes here over the Fourth of July weekend,

(06:43):
that body about two and forty little net clams.

Speaker 3 (06:47):
So that was my lunch.

Speaker 2 (06:49):
There you go, and we and I had bags and
stuff and we steamed them and then I had two
bags left over and I brought them back and last
night we did a full tray of clams casino and
clams casino the salmon ranch style.

Speaker 3 (07:02):
Please explain it because people will think of the way
they do it some of the restaurants, right, So explain
to how how you do yours.

Speaker 2 (07:07):
In the in the restaurants or the frozen ones you
buy with the big shells or whatever. It's a it's
a mixture of it's a paste break. Yeah, I mean
it's good, it's not bad.

Speaker 3 (07:18):
It's not bad.

Speaker 2 (07:19):
But and it's ground up you know, clams or whatever.
So what I do is I half shell the clam
while it's you know, raw, right, and then you put
chopped up green and red sweet pepper around here, then
vedealia onion, and then bacon bacon, yes, and and then
you I usually cook at at three hundred for real quick, right,

(07:41):
we had twenty minutes maybe, and then pull out, pull
it out, stick it back in the broiler, and then
you crisp up the bacon on the top.

Speaker 3 (07:47):
Yep, it's perfect.

Speaker 2 (07:48):
It's like it's it's like the best. So we have that.
Also did a deep dive on the salmon ranch freezer
freezer number six by the way, and uh, and I
found some Jalipino hand grenades or whatever man and so
I hated those up. And then my wife loves fresh,

(08:12):
fresh made potato salade, so I I made a pretty
good sized batch of that. Nothing says summer picnic better
than made potato.

Speaker 3 (08:21):
Sounds like a summer picnic stuff.

Speaker 2 (08:23):
So I want you to to comment on all three
of those.

Speaker 3 (08:25):
I will, And this time I brought to go con
terms with me.

Speaker 2 (08:29):
I see that. That's wonderful. You're just the best clams
you're gonna pound. I was gonna had, I had my
share yesterday.

Speaker 3 (08:37):
I can't wait till I was gonna. I was gonna
tell you I got my research on this. And the
way you do clams casino is actually the traditional way
to do it, is it?

Speaker 2 (08:46):
Really?

Speaker 3 (08:47):
It really is the stuff that you see in the restaurants.
They've they've all tweaked it and and they ad made
it to what it is now. But the original way
they did it is how you're doing it.

Speaker 2 (08:54):
My my grandparents and my my mother, you know, they
my grandparents had a cottage up on Lake Ontario, and
the gentleman that lived to houses down had a cottage
was Bud Palmer. Back then it was it was Palmer
make your next dish, Palmers Fish. It was Palmer's Fish,

(09:15):
Palmer's Fish market. That's where it was fish before it
was everything else. And folks were a friend with them,
so they'd call them up and he'd bring these, you know,
twenty thousand burlap bags of little net clams down to
the cottage with them, and you know, of course folks
would pay for them and whatever, but back then it
was who knows, it was five bucks back in those days, right,
And that's how all of us kids, my cousins and

(09:38):
my brother and whatever, we just love them. And uh
so then when the torch got passed, it's just a thing,
you know. And my kids are now to the point
where they can make them.

Speaker 3 (09:49):
To those those are delicious. That's that's it's awesome that
you have that kind of history with Palmers.

Speaker 2 (09:56):
That it is. That's Palmer's has evolved over the year
years into an unbelievable business. And Kip Palmer was, uh,
you know, we used to hang out together a little
bit down to cottage and right now he was, you know,
I might have been ten. I think he was fourteen.
I think he's a little older. He is, yes, yeah,
and uh but we you know, he runs Palmers and

(10:19):
and uh, it's just a wonderful place. I love it.
I love Palmer's director. You market is uh that they
have the salmon ranch Cherryburg. They sell it.

Speaker 3 (10:27):
They didn't know that yet, I may have. I may
have known that.

Speaker 2 (10:31):
And uh uh that they sell more of our product
than any other place they do.

Speaker 3 (10:37):
They sell they sell out.

Speaker 2 (10:38):
Yeah, yes they do.

Speaker 3 (10:40):
Uh And we've been there many times to promote our
product as well.

Speaker 2 (10:43):
So so anyway you're going to have a feast. But
first up this morning, before we get into all the
good beers.

Speaker 3 (10:49):
You probably yeah, what's in what is in front of me, Jim.

Speaker 2 (10:52):
It's it's my son in law. Alex makes beer, I know,
and it does a good job. He you know where
I make a batch here and there and whatever, and
I use the institutional stuff. I mean it comes out wonderful.
But but he's on another whole.

Speaker 3 (11:08):
Less scratch bab.

Speaker 2 (11:09):
I mean he's right into He's got all these kegs
and stuff and you know, various vessels that he does
it in and whatever, and he's got it. He's got
it figured out. So this uh, this is called pool
side Lagger. And you know We've talked about how difficult
it is to make a lot.

Speaker 3 (11:28):
Lagger is. If you ask any brewer Jim, they will
say lagger and Pilsners are the toughest because there's such
a clean taste that if you mess up on either side,
it's easy to tell.

Speaker 2 (11:39):
It's yeah, it's the devil or you know, the little angel,
right exactly. So I just poured your your version of it,
and uh, and Alex wants your honest opinion.

Speaker 3 (11:53):
You know it's it's real. When I come here and
you're pouring beers for me, we're here for you. I
appreciate it. Give it.

Speaker 2 (11:59):
It's to give it a.

Speaker 3 (12:00):
Taste, all right, honest opinion. There's hops there's very little
hot happiness to it. You taste the malt a little
bit more. That's that sweetness. As you get the malt,
it is crisp and it's clean. It's a well done longer.

(12:21):
I don't taste anything that's incorrect. This is something I
would drink all day in the summer.

Speaker 2 (12:27):
I had the same opinion. And the funny part of
this is is it's young. It's not all the way
it has matured the right right, and I forget He
told me how much longer it should have to go?
You know, but and he analyzes it along the way.

Speaker 3 (12:45):
You get the little sweetness. Yeah, it's great.

Speaker 2 (12:48):
I think it's excellent.

Speaker 3 (12:49):
Ye do you would you have to know the ABV
on this? What did he say?

Speaker 2 (12:53):
Six or five?

Speaker 3 (12:54):
I think, oh, so it's even a little stronger than
your typical Yeah, because your usual what it's like five?

Speaker 2 (12:58):
Yeah, because it may wind up a little lesson?

Speaker 3 (13:01):
Gotcha? Gotcha? This is delicious. Jim, all right, tell Alex,
I said, well done.

Speaker 2 (13:07):
I will definitely do that.

Speaker 3 (13:08):
He's uh, he's gonna be something with this.

Speaker 2 (13:12):
It's gonna trying to figure out where the building is
going to be, right, you know, Yeah, he's got something
hold on.

Speaker 3 (13:16):
This is great.

Speaker 2 (13:18):
Yeah, I think as loggers go, this is this is
as good.

Speaker 3 (13:26):
As Yeah, that's what I'm saying. And it doesn't. So
I don't want to compare it to like a Budweiser
or a bat or anything like that, because those beers
taste industrialized, right, they taste like there's batches and batchels
have it made. This tastes like a homemade lagger. So

(13:47):
it's it just it's just it's a tadbit smooth.

Speaker 2 (13:49):
He keeps moving it around. You know, one day it's
in the kitchen, next day it's out here trying to
keep it cool.

Speaker 3 (13:54):
And yeah, well yeah, it's it's been pretty hot last
few a few days. How was your fourth Jim?

Speaker 2 (13:59):
It was just wonderful. Took the pontoon boat down to
the Kuka Lake and horsed around and we did the
clams of course, and uh, you know, sausages and him
stuff on the grill and whatever. And then of course
I have to I have to get back. That was
fourth of July and a Friday. I have to get
back here to blow the world of bits on the radio.

Speaker 3 (14:18):
Yeah, I forgot, that's right. You don't you do a
radio show. I forgot. It's not like Saturday or Sunday
or something.

Speaker 2 (14:24):
Yeah, Homie pair Clinic.

Speaker 3 (14:25):
It's a new show news.

Speaker 2 (14:28):
Well in the scheme of the solar system. Maybe it's anyway,
that's very funny. We filled in for Lonsberry on Tuesday
and Welson I had a really fun time. We had
a great time, and uh, you know, it's it's just
you know, they don't bug me with that too much.
And that's good because you know, I mean, I'm I'm

(14:51):
always available, but I'm never free except for that help
them out, so whatever. But it's pretty fun.

Speaker 3 (15:00):
Good good, No, I'm sure I wish I would have
had a chance with so obviously I'm at the I
got the college working here in those days, so I
really can't do that.

Speaker 2 (15:08):
Well, I don't know, I I we had a lot
of fun. It was a good time. I would tell
you that, you know, summertime is the time for crisp,
lighter beers every time, absolutely out on the boat. I
never I never drink when I'm piloting the boat, which
is probably good and you know whatever. Sometimes that's a

(15:31):
hard decision to make, but it's the right one. But
even if you were to have a beer or two
maybe while you're out running around the four point fives
or the five, the way to go it summertime. I'm
sure in that bag you're gonna tell us what you have.

Speaker 3 (15:47):
I have some summertime. I have some summertime and fun
in that bag for your gym.

Speaker 2 (15:51):
I've been trying to get Alex to make another fruit
beer that he's still some of that in there. It
was really good and yeah, but I what I want
is a like a burgundy colored berry beer. Now I know,
and I wish I had some for you today, but
I do not. But I know how much you like pie.

Speaker 3 (16:12):
I love pie.

Speaker 2 (16:15):
Around the ranch here there's one hundred and fifty wild
black raspberry plants and so they I've been watching them
for the last few weeks and they, you know, there's
thousands of berries out there. And so three days ago
I started picking. And the first day I got a cup,

(16:37):
second day I got two cups. I went out this
morning before I went to work, and I only got
maybe another half a cup. But I need six to
eight cups to make up black a wild black raspberry pie.

Speaker 3 (16:52):
You make some I tell you what you make? Some
hell of a pie is that you do. The ones
that you make are insanely delicious.

Speaker 2 (16:57):
I love doing it. It's a lot of fun, and
it's not I don't have a lot of time to
think things out or to experiment with it, so you
know whatever. But I have this one website and it's
called Sally's Baking Addiction dot com, and I learned how
to make the signature blueberry pie.

Speaker 3 (17:19):
Here for the ranch, which is insanely good.

Speaker 2 (17:22):
And that came out the best. And there's some top
secret things. You're cooking it a lot. There's nothing worse
than making a pie and having a soggy crust underneath it,
and that happened to me a couple of times. But
the way we cooke this is we started at four
to twenty five and we cook it for twenty minutes
with a preheated four to twenty five of them, and

(17:44):
that gets it all primed right, and then you turn
it down to three seventy five and you cook it
for another fifty minutes. So you're cooking that pie what.
I'm not good on math, but you know way over
an hour, yes, And when you pull it out, it's
each individual little zone between the lattice work is bubbling

(18:05):
with whatever your fruit is.

Speaker 3 (18:07):
Right.

Speaker 2 (18:07):
So that's what I'm going to do with the wild
black raspberries here forward to that.

Speaker 3 (18:13):
I think the last one I had for you was
the BlackBerry cobbler.

Speaker 2 (18:15):
Oh was it okay?

Speaker 3 (18:16):
And that was also I think I have the pie myself.

Speaker 2 (18:19):
The kids. The kids have been on me to make
another because I have blackberries out here too, and I
have raspberry raspberries. So more to come on that now. Now,
now I want your opinion, yes, because this is this
is you know, of course, I know you never fought
with your wife.

Speaker 3 (18:38):
I had a wife.

Speaker 2 (18:39):
Yeah, So I said, I'm going out. I'm collecting up
all these wild black raspberries make a pie. And she goes,
why didn't you just eat them and enjoy them right
then and there? And I go, no, I want to
make a pie. Well it's the freshest fruit of the day,
and and you're putting it in the freezer, so would

(19:00):
we rather enjoy eating it right then and there? And
I did inform her that I eat about every fifth one.

Speaker 3 (19:08):
Well, yeah, you and I are similar. For every everyone
you get to put away, you have to taste one
too for quality control.

Speaker 2 (19:13):
But I'm setting it up for the pie.

Speaker 3 (19:16):
Yeah. Ye, you know whatever. Listen, every time you make
wine here, we drink half of it before you bottle.

Speaker 2 (19:21):
That's probably speaking of that. I didn't give you a
sample of our.

Speaker 3 (19:25):
Which was delicious alberry. Yeah, that's really good.

Speaker 2 (19:28):
I will bottle probably this week.

Speaker 3 (19:30):
Awesome, So there will be a bottle for Missyeah.

Speaker 2 (19:32):
Absolutely, because you know how, I am really good at
promising you the bottles and then they never show up
because we drink them all but one away for you.

Speaker 3 (19:42):
I appreciate it, thank you.

Speaker 2 (19:43):
And and I have strawberry here which has got about
another month ago or so, right, Yeah, and that'll be
sweetened about the same as this elderberry.

Speaker 3 (19:53):
The elderberry. You did it perfectly. It's not too sweet,
but it's got enough sweetness that that give that just
get that wine a little bit of a better taste. Ye,
And it's it's perfect.

Speaker 2 (20:04):
I am going to turn right around and do another
batch of elderberry because I know I'm only going to
get about twenty bottles out of this right now. If
I if we hadn't sampled any of it, I might
have got thirty two bottles.

Speaker 3 (20:18):
But we sample, We sample, that's what we do.

Speaker 2 (20:21):
Right here. The Grillers podcast, Oh you're listening, by the
way to the Grillers podcast. Grillerspodcast dot com is the website.
Info at grillsspodcast dot com is a an email address
if you'd like to weigh in and suggestions.

Speaker 3 (20:38):
Or whatever you'd like or hammer us terrast part.

Speaker 2 (20:42):
Also, you can go to my website. There's a full
list of places in and around the Rochester, New York
area that carry the Salmon ranch cherry Bourbon barbecue sauce
and the salmon ranch trail dust rub. The barbecue sauce
is very very good.

Speaker 3 (21:00):
It's it's more than very very good. It's it's awesome.

Speaker 2 (21:03):
But the trail dust rub, it has a cult.

Speaker 3 (21:07):
It does.

Speaker 2 (21:08):
It's nuts.

Speaker 3 (21:09):
There's a following for that if people come to buy
this sauce and end up with rub. Sometimes.

Speaker 2 (21:15):
Now, a friend of mine text me while I was
actually driving down with the pontomboat down to Cuca Lake
on Thursday before fourth of July, and he said, oh,
by the way, buddy, we are almost out of the
samulance trail dust rub. Any chance you can bring me
down some more. Now that's code talk for your giving.

Speaker 3 (21:36):
It to me, right, not I'm ordering it. It's the
gift of rub.

Speaker 2 (21:40):
Now, this particular guy is nothing short of a skin flint.
I mean you'd have to pry a dollar bill out
of his old dead hands, right. Pretty funny anyway.

Speaker 3 (21:52):
Yeah, no, it's funny speaking of the rub. And this
is absolutely true. By the way, we were off the air,
Jim and I a moment ago, and we're talking about this,
this all the brisket challenge, which I think you're going
to try in a minute too. Which I did too.
I did want and it came out really good. But
the one I got didn't have enough season en coding

(22:13):
to it. Okay, So I threw some trail dust rub
on top, and I just gave it that a better
salty pepper garlic flavor to the brisket, and it came
out outstanding. My kids inhaled it.

Speaker 2 (22:23):
You're well, we'll get to your daughter's here in a second,
because they're just as on a plan.

Speaker 3 (22:28):
They love you guys. You know that they came out
and glass.

Speaker 2 (22:31):
But I've read your post on this, and and your
post said something like, is this the best basket I've
ever had? No? But is it really good? Yeah?

Speaker 3 (22:39):
Yes?

Speaker 2 (22:40):
So when you pulled it off, did you rest it?
I did, okay? And then when you finally cut into it,
could you push on it and get the juices coming out?

Speaker 3 (22:49):
I could?

Speaker 2 (22:50):
Okay?

Speaker 3 (22:50):
All right, yep.

Speaker 2 (22:52):
And it was pre barbecued though, right, good question. So
it was its pre seasoned, okay. So it's they have
they have their own. I don't.

Speaker 3 (22:59):
So the one I got, they have two kinds of
all these. They have a salt pepper like hot have
you bark one? I saw that, yeah, And they have
a regular like season one and I and they were
out of the salt pepper bark one, which is the
one I wanted, so they just had like a regular
season one. That's why I drew through some of the
Cinma ranch on that, because they wanted a coating.

Speaker 2 (23:17):
Okay with that crust. The Now, you don't usually associate
all these with no no find me.

Speaker 3 (23:25):
We can be honest here, you don't. You don't use it.

Speaker 2 (23:28):
Although they do have these little filets I buy for
six bucks, and I do it once in a while.
The problem is I could eat sixty That's the problems.

Speaker 3 (23:35):
Yeah.

Speaker 2 (23:36):
Uh, and they have some unique stuff so and and
all these I'm not we're not knocking on. Yeah, it's
just saying that you're not known for like you know,
you're gonna go to Palmers or something like that, right
or Skips or something like that. The well, let's see
where was I The briskets, normal briskets, even if you're
buying just a flat, it's fifty bucks absolutely all day long.

(23:57):
Now incomes and these incomes, all these with this twenty
five twenty to twenty five dollars depending on the weight
of it. So it's worth shooting, it's worth shooting for.

Speaker 3 (24:08):
Yeah, so we talked with all the times people get
nervous about cooking an actual brisket because what you say
is correct. They range from anywhere from fifty to one
hundred and fifty bucks.

Speaker 2 (24:17):
Right now, and failure rate is not something you want
to think about.

Speaker 3 (24:20):
Yeah, and yes, but if you screw up a twenty
five do ar bit brisket, you you're not going to
shoot yourself too much about.

Speaker 2 (24:24):
It, right, Yeah? So all right, what do you got
in the bang? Let's go for it now. I'm coming
up here. I'm going to start with the appetizer, which
would be the the clams casino, and we'll have some
of those, and then we will move on to the

(24:45):
potato salad, and then we will finish up and I
can't guarantee the taste because they've been in a freezer.

Speaker 3 (24:51):
Yep.

Speaker 2 (24:52):
We will finish up with the jalapeno. You know, I
don't know what you call missiles or whatever they with
hand grenade.

Speaker 3 (25:00):
I think the shotgun shell. Yeah, thank you, I appreciate.

Speaker 2 (25:03):
I knew it was some kind of you you're you're
you were heading in the right direction. Yeah, it was
exploding somehow oh K two.

Speaker 3 (25:10):
Yeah, so we love K two Brewer. And so you
know where K two is located.

Speaker 2 (25:13):
Right yeah, down to the bottom of Empire Boulevard, right
on the around a Quoite Bay in Rochester, New York.

Speaker 3 (25:19):
Actually, so always during this time of year, because it
was you know, this past weekend that we were coming
off of was fourth July weekend, they always have some
sort of patriotic beer, right, so this is their patriotic
sour pops.

Speaker 2 (25:33):
So you know, really okay, you know those.

Speaker 3 (25:35):
Lollipops or the ice cream pops you get where the red, white.

Speaker 2 (25:38):
And blue, yeah, the missiles right yeah, right right, this is.

Speaker 3 (25:41):
You can see they even have a picture of the
the ice Oh yeah, excellent. So this is based off
of that.

Speaker 2 (25:46):
I love those things. Yeah, so I'm a popsicle guy. Anyway,
when I was a kid, the skipping machine used to
go up and down the road and they had those
pops in there, and I got, you're right on a
hot day, they're delicious.

Speaker 3 (25:58):
So again, Jimmery told you were K two is located.
This is a six point five ab V. Again it's
it is a sour K two sours. Don't use your
toy that thick, but they do have some some great
flavor to them, so I hope that I'm not not
hoping that they're always pretty good. So let's see what
this Patriot pop tastes like.

Speaker 2 (26:16):
Yeah, here goes a matt. Yeah, that's the sound heard
around the world. Especially on the fourth of July. I
think there was a lot of that going on.

Speaker 3 (26:24):
There was did you lie after any fireworks for fourthing?

Speaker 2 (26:27):
Oh no, I was constantly. You know what, it's on
a Friday. So it ruins it for me sometimes.

Speaker 3 (26:33):
Little because you have to get up.

Speaker 2 (26:35):
Yeah right, but whatever, it's I'm an adult and I
accept that responsibility on that.

Speaker 3 (26:39):
That's okay picking on me, will you?

Speaker 2 (26:43):
I had.

Speaker 3 (26:46):
I had the kids over. Actually, my brother came from
out of town. He lives in New Jersey, so he
brought us. He brought us kids to solid his kids on.
My kids. They were playing all weekend long. Are the Yeah,
they're they're one year part of things.

Speaker 2 (26:59):
So we went to a graduation party here a couple
a couple of weeks ago, three or whatever it was,
and your kid you brought. They both came up to
me and gave me a hug. They did, and they
are so well behaved. I don't know how did that
happen because of the navy. Yeah, okay, discipline, I'm joking you,

(27:24):
I don't know. And and you know, both Welch and
I were commenting on how you were parenting them that night.
You know, I mean you know they were riding a
mechanical that was hilarious anyway, Okay, I didn't mean.

Speaker 3 (27:39):
You know, we'll get back into that. But it's funny
before we sit this, they because because they know you already,
I mean, because you've cooked brisket and all and you
give you give us pumpkins, they ran up to you
and give you hugs immediately. So Trinity like like John immediately.
But Jenny was a little scared at first. He was
hiding my heavy but first with Welch and that eventually
I think Welch gave her something and then she was.

Speaker 2 (28:01):
All all over. Well, they were both I forget which
one of them was. Came up to me and said,
will you cook me? Will you cook me a brisket? Yes, ma'am,
you still have that one.

Speaker 3 (28:17):
If I do, I'm gonna I'm gonna bring that someday.
I do. It's a huge brisket. Too. All right, let's go,
let's try this out.

Speaker 2 (28:23):
Smells nice. Hm, it's a good sour.

Speaker 3 (28:31):
Yeah, it's good.

Speaker 2 (28:32):
I like it.

Speaker 3 (28:32):
Yep. It's not extra sour, but it's not extra sweet either.

Speaker 2 (28:36):
Here's the deal on the heavy fruited sours. You know
that they're hiring alcohol.

Speaker 3 (28:42):
They are.

Speaker 2 (28:43):
They're very very good there, But in summer, I'm not sure.
I don't. I don't prefer this now. It's not heavy
fruited sour, but it is a fruited sour and it
tastes wonderful.

Speaker 3 (28:56):
See. This is what you're listening to. Uh, ladies and gentlemen,
is the progression of Jim as a craft beer enthusiast.
Because he's absolutely correct. I love just like Jim does.
I love the heavy for his hours. But on a
ninety five degree day, sometimes you might want to make
a little bit lighter than yeah. Yeah, because they're thick
and they sick.

Speaker 2 (29:13):
Ninety five that all day long.

Speaker 3 (29:15):
Yeah.

Speaker 2 (29:18):
So what I'm gonna do is slide over there and
get the appetizer gone. All right, Well, you tell the folks, oh,
you know, whatever you want. I'll be right back, all right,
Jim and I are back. Gets to the Grillers Podcast
again drunk. Jim already told you you can find us
on iHeart, Spotify, Speaker, Apple, Google, wherever you get your podcasts.

(29:40):
Gorillaspodcast dot com coming up. I know Jim and I
have been a little busy and we missed a couple
of the festivals, but we are back in the festival
season and the Flower State Brewers Fest is coming up
soon when Jim gets back. We got the actual date
for you because I did not pull it up because
I'm an idiot, but I do know it's at the
end of August. I think it's middle or end of August.
It's not round that time. And it will be downtown

(30:00):
at the Public Market off of Railroad Street. And that
one's always one of our favorite ones. We don't have
to trouble too far for that one. It's right there.
Used to be run by Rowerbock's Brewing and John Arlow's people.

Speaker 3 (30:14):
I used to run that, but now even though John
Arlott and the Rowbock is still involved with the festival,
the rains have been turned over to Paul Leon and
the New or State Craft US Association. And you know
that they specifically that's what they do. They do festivals.
That is their specialty and they we already know that
the festivals in good hands. I think last year was
the first time they ran it and it was excellent,

(30:37):
so they were going to keep running it again. I'm
sure John's gonna be there. John's a good front of
Jim and mine. You know, he took care of us
a few times and we've been to his brewery and
we ate very well and his beers are delicious. But
he'll be there, and Paul Leone and the New or
State Craftrewer Association Gym, they're going to be putting it on.
It's going to be in August. Flower Stay Brewers Fest.
It's one of our favorite ones.

Speaker 2 (30:57):
It is very much one of our favorite runs. And
if the weather's good, there's a lot of people there.
There is right a lot of big parties.

Speaker 3 (31:05):
It's a party. This look, I think I have to
do social media. It just looks eanmely good. So I U.

Speaker 2 (31:15):
I learned how to, you know, removed the shell from
clams when I was probably six, and uh, it's a
clam knife that got passed down. And you know, there's
a bunch of us in the family, my brother and
some cousins and stuff. But somehow I wound up with

(31:35):
the clam knife from nineteen forty, right, and I probably
out and out stole it from everybody else just because
I had more of a passion for it. Yes, and
it's a it's it's a wooden handle and it has
a kind of a flat end on it, so you're
not poking it into yourself. But it's sharp enough to

(31:57):
open the clown the shell, pp the shells out, and
so yeah, that's that's a shot. Yeah, man, God, I
love these things.

Speaker 3 (32:06):
You can't beat this.

Speaker 2 (32:07):
It's like, if you like clams, this takes let me
just fifty of these halves on the half shell fit
on a standard broiler tray, all right, So whenever I
do it, I am usually doing it fifty. And there's

(32:33):
fifty in one of those bags that you put twenty
three bucks for it right at palmers or wagons or
wherever you're getting. These came from Pommers. These are outstanding
and so it's easy you have them, you know, And
it takes half an hour or maybe even a little
longer if you're not into it. And some of the

(32:53):
clams there's always a clam or too that just doesn't
open it up, doesn't one? And that one you say,
you know what, I'm gonna steam you. And then you
lay them all out on that on that burler tray.
And then you put the peppers on first, and they're
cut up to a quarter of an inch and you
can't have too many there, they're all gonna fall off
and whatever. And then you do the vidalia onion, the

(33:17):
sweet onions, and you know, don't hold back either, I
mean put it on there. And then you slice up
bacon and you put a slice or two of bacon
on on both.

Speaker 3 (33:31):
I think that's me, Bud, that's all right.

Speaker 2 (33:33):
I thought, I told you know, they'll bother me when
I'm on the radio.

Speaker 3 (33:37):
You're so popular. Even when you're in the show, you
get called.

Speaker 2 (33:40):
No, that's my that's the tone where my wife it's
a it's a nuclear alarm thing. Whenever my wife wants me,
it goes off. But I muted it.

Speaker 3 (33:49):
You know.

Speaker 2 (33:50):
It's like if we were bombed by the Soviet Union.
That's what. So anyway, and where was I? So? Then
you then you put the you put the bacon on there,
and you hit the bacon pretty good and chop it
up a little bit. You know, because you want two
or three little pieces on each half a clan. And

(34:11):
then I usually cook it around three hundred and three
twenty five for maybe twenty minutes after it's preheated, and
that kind of it cooks the clan, but then the
bacon is still raw. So then you have to put
it in the broiler. But you have to watch it
because it's easy. I've had it where it went a
little too far.

Speaker 3 (34:30):
But just as these are perfect this, I like these
better than the ones at the restaurant when they do
their clam suse, you know. And the reason is as
you still get the full flavor of the clam, and
that's huge. Yeah. I like the taste of clam and
I don't want.

Speaker 2 (34:43):
To lose that because it's the whole clan.

Speaker 3 (34:45):
Yeah. So you get the klan, and then you also
get the peppers and the bacon, and then you get
what I call the liquor, the little juice that's out there.

Speaker 2 (34:53):
Yeah. Oh, we're getting to that.

Speaker 3 (34:54):
Yeah.

Speaker 2 (34:56):
So last night I have this one broiler pan that
my mother that I got passed down when my mom passed,
and of course nobody you know, when when when older
folks pass away, it's just like getting rid of all
the stuff.

Speaker 3 (35:12):
Right.

Speaker 2 (35:13):
Well, I go in there and I go, I remember
that all my life. I want that, you know, and
nobody else cared. So but this broiler pan is bigger,
yeah right, yeah, and and it's I probably got seventy
clams on it last night, oh man. So I did

(35:35):
up the whole tray and cooked it, and between four people,
my daughter, my son in law, myself and my wife,
we wiped it clean. I'm not shocked by the So
in a broiler pan, it's full holes, right, So what
falls down in all that liquor, down all that clam juice? Right,

(35:56):
and it's nice and hot. So then after all the
clams are gone, I take the top of the broiler
pant and tip it up and scrape all the rest
of the bacon and this stuff onion and coppers, right,
and then I put it into a cup and I
micro waved it for thirty seconds to heat it back
up again. Put a little bit of butter in there.

(36:16):
And my daughter's sitting there saying, you're not going to
eat You're not going to drink that, are you? And
I go, this is you don't understand, that's this, This
is the holy rail of see you understand it was wonderful.
So but if you're not into into drinking that, but
save it. Put it a little container and put it

(36:37):
in the freezer. And if you're going to make some
seafood chowder or something that out of there, there's nothing better.

Speaker 3 (36:45):
See That's how I know you were true seafood enthusiasts,
because the only only seafood enthusiasts would want the liquor
from the seafood that you made. And I'm the same way, though,
God are good, I just hammered all of mine.

Speaker 2 (37:03):
I do believe there's more. These actually are, Oh my God,
free delivery coming. So in comes my son in law.

(37:23):
We now do have dessert with berry biscuit. Now he
this is a mixture of berries and he's been working
on this all day. He's been cooking all day long.
Every once in a while he takes a day and
it just makes cool stuff. Right you know, Oh my god,
you're gonna love that.

Speaker 3 (37:40):
When my daughter. I have a daughter that's in her
twenties now, when she gets married, I need I need
to marry somebody like that.

Speaker 2 (37:47):
I mean, you gotta work hard to find that to do.
So here's the quandary I better give you. These aren't
going to heat up? Well, so why don't I just
go over there while you talk some more and there's
load you back up again.

Speaker 3 (38:04):
Okay, what do you think I like it? I'm not
gonna send it being loaded up again. Jim has mentioned before,
if you go to Jimsalmon dot com, you'll see all
the places where we sell our delicious sauce and rub.
Now again it's the Salmon Ranch Cherry Bourbon barbecue sauce,
and it's also the Salmon Ranch trail dust. Again. It's

(38:25):
funny because the Salmon Ranch Cherry Bourbon barbecue sauce has
really what put us on the map. Everyone loves that sauce.
The fact that we have one hundred pounds of cherries
in each batch is insane. People love that. But Jim
is absolutely correct. These the rub has all of a
sudden become a secret success. It's like people are falling
in love with that stuff and they put it on everything.
They put on their eggs, they put it on their

(38:45):
their asparagus, they put on everything, and it's such a good.
It's the rub is so good. It's got so many
flavors that we like that are all mixed together in
that rub. It just brings out the flavor of whatever
you're cooking. And I will not lie to you. I
put it on my eggs too, and almost every anything
meat that I make, whether I'm going to make it

(39:06):
spicier or if I'm gonna make it sweeter, whatever, I
start with the trail dust. That's my base rub. Before
I put I add other stuff and it works perfectly.
I do. I've made chicken the other day with it.
I was my base rub, and then I put some
other stuff in it. But that rub, Jim has really
taken off.

Speaker 2 (39:21):
Yeah, it really has. And we're working on a hot version.
I know we've been saying that for a year, but
it takes a long time to put that all together.

Speaker 3 (39:31):
You're right, though, Jim, I can get one hundred and
thirty of these clams.

Speaker 2 (39:35):
It's when my kids were young. I've been making this
since their whole life, right, I mean, I'm been making
this ever since the cottage days in the nineteen sixties
and fifties actually, and they got the point where they
loved this so much they'd fight. So my son he'd

(39:58):
go right up to the tray when it was done,
and I set it down here and next thing you know,
he's got fifteen of them on his plate. Right, I go,
whoa bud, Come on back up. You know there's other
people and whatever. Well they're no no enough. You know
there's never enough.

Speaker 3 (40:14):
There's there, never is. And I love seafood while we're
eating these. I always wanted to ask your stuf. I've
never asked you, and I don't know why, but I'm
asking this today. You love seafood. I love see. We
both love sad right, we love shellfish, we love oysters,
we love clams, so we love we love lobster, we
love crab, we love everything. Really, what's your favorite seafood?

Speaker 2 (40:38):
Crab?

Speaker 3 (40:39):
I think I think my scrap too.

Speaker 2 (40:40):
Yeah, I uh, for two reasons. First of all, there's
a lot of butter involved. You know, I love crab,
especially when I get to the big stuff to colossal
and you pull out a steak out of that well right,
eating buttery. And but I also that's not reason number one,

(41:06):
because I love it. The reason number two is because
I love to host people while I'm feeding it to them,
and that whole thing. I have decided that rather than
just you know, do a whole pot and let them
cut and provide everybody with scissors and whatever that I'm
going to cut them all into boath.

Speaker 3 (41:27):
You do that and pull it out and easy to eat.

Speaker 2 (41:30):
Yeah, and then I can make up the garlic lemon
butter and pour it in each eat them up again
because they're already pre cooked. So anyway, that's I love
serving the folks. Crab. Now, crab, the stuff I like
now is like fifty bucks a pound. So I've been
meaning to talk to you about your radio money.

Speaker 3 (41:53):
I just got this.

Speaker 2 (41:57):
Please don't take away that was very good, though, No, crab,
you I like lobster.

Speaker 3 (42:04):
So that's the thing. Most people that I asked this
question you will say lobster. Yeah, but I like crab more.
I again, I love lobster. I love lobster, but I
love crab more.

Speaker 2 (42:13):
Now, mister Welch and I the the people listening, in
case you don't know who that is. He's the gentleman
who opens.

Speaker 3 (42:20):
Our show as other radio show that you do.

Speaker 2 (42:23):
Yeah, he's also that. Yeah. So we went down to
Florida here a couple of months ago, and he bought
a house down there. So I went down to look
at him and and fifteen minutes into the inspection he says,
I don't want this house. So whatever. So we hunted
down a lobster roll place and I was all excited

(42:47):
when I were going there and it was a you know,
a location. It wasn't a food trucker, and it was
a location and they had this lobster roll and then
for an extra I don't know, eight bucks or six
bucks or whatever it was, you could have a lobster
tail put on top of it. And I thought, oh
my god, we've won seafood.

Speaker 3 (43:04):
Yeah.

Speaker 2 (43:05):
It was horrible. Really, the lobster tail was like rubberized.
And the worst thing you can do to a lobster
tail is over over cook yep. And man, that thing.
I don't know if they micro waved it or whatever
they did, but it ruined the whole. And of course,
you know it was I don't know how much. It
was probably thirty five bucks a piece.

Speaker 3 (43:25):
I was gonna say, lobster's not cheap.

Speaker 2 (43:26):
Yeah, Well, as long as Welch is paying, I don't care.

Speaker 3 (43:30):
Yeah, we went to the festival was it last year,
and they had That's when we started eve him a lot. Now,
those little rot lobs ros from that little food trick
that we get from. They do an excellent lobster roll cousins, Yeah,
thank you, yep, and they do an excellent Now.

Speaker 2 (43:49):
Diane said to me the other day, a couple of
weeks ago, she goes, there's a new lobster role place. Hmmm,
really and All Cut in New York. You know where
All Cut is?

Speaker 3 (43:59):
I did, actually, and.

Speaker 2 (44:02):
The kids would love that because they have a like
a whole amusement park.

Speaker 3 (44:06):
Now really, yeah, and all that I did not know.

Speaker 2 (44:07):
It's a it's for younger kids. How old are your kids?

Speaker 3 (44:10):
Ten and nine?

Speaker 2 (44:12):
Yeah, they're right on the edge, but it would be
they would still enjoy it.

Speaker 3 (44:16):
Yeah. My nine year old still likes the little kids stuff.
My ten year olds beginning to come out of that.

Speaker 2 (44:19):
Little kid ye. Yeah. So anyway, it's called the All
Cut Lobster Company, Okay, And they may just be sponsoring
this podcast along with a thousand others. So I shouldn't

(44:40):
tell you this story, but I'm going to.

Speaker 3 (44:41):
Ask, because you know, you can't leave me hanging out.
It's too late.

Speaker 2 (44:44):
It was June sixth, I think, and the Strawberry Festival
is going on in uh, that'll be in New York
where and we like going there. There's a chicken barbecue
and you got to just do all that stuff. It's Americana, right, yeah, yep,
you got. So they had the Cousin's lobster truck down
there at the at the Strawberry Festival. And I was

(45:08):
down there and I had already we had the chicken barbecue,
so I wasn't going to have the lobster roll right
at the same night, right, But then somewhere around that time,
my wife told me about this new place and All Cut,
the All Cut Lobster Company. So then the other night,
because the Strawberry Festival is only for two days, right,

(45:33):
so the next day, I said, why don't we go
down and get a lobster roll, And she said, no,
I don't want a lobster roll, but I'll find something else.
And I go, okay. So we get in the car
and we and I'm driving and I drive down to
Albion and I pull over into a parking spot near

(45:53):
the Strawberry Festival. And I pull in and I said,
is this okay, you know, because I was at.

Speaker 3 (46:00):
To verify wear in parking Yes, the boss.

Speaker 2 (46:03):
And she looks at me and she goes, what are
you doing? And I said, well, we're going to the
lobster truck and she goes, no, We're going to All
Cut to the lobster going to the lobster Company. I go, no,
that's that's an hour away. I'm tired. I just want
a lobster roll real quick, right, So, you know, after

(46:25):
that was so anyway, it was a mistake. But then
two weeks later we did go and I probably told
that story horrible, but she was going to kill me
because because she doesn't like lobster first of all, and
so I'm I'm going to this one and then she's
upset with me. So anyway, a couple of weeks later,

(46:47):
I said, you want to go to All Cut, let's go.
So we went, and I'm telling you, man, I had
the cold version, the salad type version. It was the
best lobster I've ever had. Out out did the Cousins
Lobster by twice.

Speaker 3 (47:04):
Get out.

Speaker 2 (47:05):
Yeah, it was really very very good. Yep.

Speaker 3 (47:07):
Okay, you have picked back curious.

Speaker 2 (47:10):
We you know, a Grilla's round road trip.

Speaker 3 (47:15):
Yep, I'm okay with that. Okay, okay, so whatever, Nope,
I you know what I really love now, too as
and I know we've done a couple of times on
the show Crawfish.

Speaker 2 (47:28):
It's so good every place has it right now, and
it's inexpensive.

Speaker 3 (47:33):
That's exactly right. And it tastes like many lobsters.

Speaker 2 (47:36):
Okay, all right, I'm getting it. I will get that
for next Yeah, we got to do that. We did
it once early on in the history of the show.

Speaker 3 (47:46):
I think we did it twice. Yep. I think you
did it where you seasoned it, and then I think
there's one that wasn't It wasn't really seasoned like that,
and now.

Speaker 2 (47:53):
You like the seasoned version.

Speaker 3 (47:55):
I okay, So here's the here's the thing. We did
one where we just took it, didn't butter, right, I
think we did that way and that was the meat
was good, so it was delicious. And then there was
one where you did it like broil style, where you
did with them season and stuff, and that was all delicious.
I gotta have butter either way, either with whichever way
you do it, you gotta have buttery. But you know,

(48:15):
I like spice. So that's why I like I like
the season version because I like I like a little
heat to it.

Speaker 2 (48:21):
Yeah, you're you're driving me nuts because those those are
so good, though they are, you have to know there's
a knack to it.

Speaker 3 (48:28):
Yes, you have to know how to yes, exactly, and
you're not.

Speaker 2 (48:31):
It's not like you're eating a four ounce sla very small.
You're eating a point two ounce whatever.

Speaker 3 (48:37):
You eat a million of them.

Speaker 2 (48:38):
But yeah, did you put twenty five together? And yeah, man,
I'm full. Oh look there's they brought out the egg browls.

Speaker 3 (48:43):
Yep, yep. Yeah. But now remember I remember we we
did a little short film on that one too. I
believe what because I think it was ten was here
and uh really yeah and John Welch and we showed
we saw I think it's on our YouTube channel. You
put it into the camera. You showed how to twist
the head and pop the tail off.

Speaker 2 (49:01):
Okay, all right.

Speaker 3 (49:03):
Because you're right. It's that if you have not eaten
crawfish before, you can mess up.

Speaker 2 (49:09):
That's true. All right, Potato salad, and then we'll move
on to another beer. Huh.

Speaker 3 (49:14):
I am so I'm also eating these poppers or these
grenades or whatever. These are also delicious, by the way.

Speaker 2 (49:20):
Those are jalipenos wrapped in sausage, stuffed with cream. Cheese,
onions and stuff. Now it's better than the freezer a while.
It's still taste so I don't know. I don't remember
all the ingredients, but it looked good.

Speaker 3 (49:39):
So now that was I remember you did that when
you because there was one year where you had a
whole bunch of peppers.

Speaker 2 (49:44):
Yeah, this year, Oh, you can't even You'd be stunned
if you saw how much how many jilapenos and Hungarians
I have out in the garden.

Speaker 3 (49:53):
We'll have to talk after the show. I may need
some of those.

Speaker 2 (49:56):
And pumpkins, Oh my god, the pumpkin plants.

Speaker 3 (49:59):
Were you know. My kids are asking me about that
because we I think we mentioned in front of them.
They were like, they were like, Daddy, what did you
do in the pumpkins?

Speaker 2 (50:06):
Like, yeah, oh, he ate them, honey. Now this is
this a homemade right, This is my homemade potato salad.
It's a hybrid recipe from Helman's and my mother. Now

(50:26):
there's onion in here, vidalia cut up onion. There's celery,
there's red and green pepper, sweet pepper. There's three hard
boiled eggs. And I have this little slicing machine that
I do and spread that out. There's bacon, vinegar, salt, pepper,

(50:49):
just a tad of sugar, and of course Helmet's mayonnaise.

Speaker 3 (50:54):
I tell you what what I like about this potato
salad in the most there's in a lot of potato
salad juice. Have the eggs that kind of just pushed
up or diced up or whatever. So it just get
like this is a yoki whatever crap all over. I
like the little slices of eggs in here. I think
that's that's fantastic.

Speaker 2 (51:11):
It was so fun to make too, because well, ninety
percent of the cooking I do of potatoes, I leave
the skins on for the crunch. Yeah, this I don't,
but I boil them first and it's so much easier
to peel them right, and you season it up a

(51:34):
little bit. There's a whole bunch of stuff you could
put in here. You could put a little garlic, you
could put more vinegar in there. I feel like that
vinegar taste.

Speaker 3 (51:42):
I'm a vinegar based guy myself, so I love it.
This is very good. But this is this is a
pretty quality meal today.

Speaker 2 (51:50):
Jim Oh and chive from the chide plant on the deck.
There's nothing better going out with scissors and cutting your
own chide. Mm hmm.

Speaker 3 (52:02):
This is amazing.

Speaker 2 (52:05):
So I was telling the folks that, of course, first
thing you're teaching all your students is you never eat
when you're on the radio. Cat unless they're paying a
million dollars.

Speaker 3 (52:17):
Then you can because now you're talking about it. Nope. Yeah, inside,
So we have just like we do at at Wham.
Well what they do. I guess I'm not part of
the Wham anymore. But uh, there is the actual studio
where you sit down and you know, and the mics
are there and you talk. We have that too, but
our all of our daders don't know how to run

(52:38):
the board, so they run their own board and then
while they're on the air. But yes, the college rule
is that the only thing you can have there have
in there our water bottles with the cap on it.

Speaker 2 (52:49):
Okay, that's good. Well like that machinery that has that
beer that you right next to three inches from it,
and you know that you might tip over into that
million dollar board. I get it.

Speaker 3 (53:09):
I've never spilt weight, Yes, I had.

Speaker 2 (53:12):
It's so funny. I went out to see my brother
last I don't know when it was March. I guess
he lives in Colorado, and so I get out there
and I know he has all kinds of computers and stuff,
but he had left his computers at another house and
he didn't. All he had was this broken down laptop

(53:34):
that he had that he had spilled coffee on the keyboard,
and so I go, okay, I can do the show
from this, you know whatever. So Saturday morning, I'm up
and whatever, and all of a sudden, the thing has
a mind of its own. So I'm in Colorado, right.
I had to go to best Buy that afternoon and
buy myself a new laptop that was pretty funny. So,

(53:55):
you know, liquid and those millions dollar boards, you.

Speaker 3 (53:58):
Know, don't mix right now, just like we do on
your show, and I'm sure on other shows. We've had
guests on some of our radio shows where they brought
food samples, and that's like the only time we allow
it real quick, because you know, they're sponsoring us or whatever.
So yeah, so we let them, We let them try

(54:20):
it on the air, talk about it and all that stuff.

Speaker 2 (54:23):
We represented this Hamburger chain forever and they'd bring us
Philadelphia steak sandwiches, hot dogs, hamburgers, cheeseburgers, fries of fried mushrooms,
onion rings and whatever in this giant box every Saturday morning.
And then the virus came. Virus that whole thing.

Speaker 3 (54:44):
Yeah, it's it's funny because I was I I told
it all the time. I was spoiled when I was
introduced to professional radio because the first one, the first
show that I did, was your show. And the first
thing I was there, you're suffering food in my fix.

Speaker 2 (55:01):
That was funny. Yeah, Welch Allays wanted to make sure
you were fed.

Speaker 3 (55:04):
He did a good job with that. But cools are
lost because we did have some other people who were
live in the studio would would as soon as the
food got there, they would run right to the box,
eat all the cheeseburgers.

Speaker 2 (55:18):
No different than vultures. Yeah, so I had to assert
some authority.

Speaker 3 (55:28):
Yep. I think our news guy knew. I won't say
his name, but I knew our news guy ran right
in there.

Speaker 2 (55:34):
Bud Bud was great.

Speaker 3 (55:38):
I loved I loved so.

Speaker 2 (55:41):
So anyway, how's the potato salad?

Speaker 3 (55:43):
You like it? What potato salad? Look at you?

Speaker 2 (55:47):
You're a machine.

Speaker 3 (55:48):
I came hungry today and I'm glad because it's some
quality food and we have a desert in front of
us too.

Speaker 2 (55:53):
We do well, Okay, you know what, Let's let's try another.

Speaker 3 (55:57):
Yeah, let's let's do a beverage.

Speaker 2 (55:58):
First, do a beverage and then we'll we'll explain that it's.

Speaker 3 (56:02):
I'm sorry, I'm putting sausage and hot peppers in my face.

Speaker 2 (56:10):
Mm hmm. I really liked that. K two though. That
was a that was a good beer. Patriot Pop Sour
just in time for the Fourth of July. Oh, there
wasn't much left.

Speaker 3 (56:21):
Usually pretty good, but I think I overdid myself on
and this one. So we're sticking with the theme of
sours about to have the ones, the ones that are
more summer based hours. So one of the very first
craft brewers that we actually did a live at where
we actually broadcasted live from their their brewery. I think

(56:42):
it was. It was like right during the virus sign too,
was Rising Storm, remember that one. We went out there
and set up our whole little broadcast booth that writing storm.
So this is one of theirs, and I I have
not I'm not sure if I've had this one before.
It's called Sun Moon and Sours it's called it's a
whole Hawaiian punch type of sour. Now you know you

(57:05):
were familiar with Hawaiian punch.

Speaker 2 (57:06):
Correct, Yeah? Yeah, and I threw up on it once
when I was a kid.

Speaker 3 (57:09):
It's good. So that's memory. So you know where rising
terms located, right, they're located in a right. Yeah, so
they're ad on New York, which is again Jim and
I are live in western New York.

Speaker 2 (57:28):
I got that confused with the one in Geneva.

Speaker 3 (57:30):
That's a different one. That's big. That's big Alan, that's right, yep. Okay,
they're still doing pretty well too. But yeah, rogen Storm
is an avon. Another one of our favorite favorite breweries
are out and also are moretalous. They're also looking Yeah,
by the way, I will be stopping there against soon
for some quality stuff. I know. I spend a little

(57:51):
bit step brought some one of those with with you
with me, so.

Speaker 2 (57:54):
My son in law came back with.

Speaker 3 (57:57):
I know, and I missed it.

Speaker 2 (58:00):
God.

Speaker 3 (58:01):
Yeah, but this is they're not too far from mortalis
and right, this term a pretty close to each other.
Uh So this is a pretty low abuv. It's only
four percent, okay, but that's sour. That's only four percent, yes, yep,
and supposed to be a Hawaiian punch flavor. So let's
let's get a try, right.

Speaker 2 (58:20):
Here goes map Oh yeah, a little pop there, huh.

Speaker 3 (58:23):
Yes, sir, all right, it's got the colors of a
wine punch.

Speaker 2 (58:29):
Just about exactly.

Speaker 3 (58:32):
And again it's it's not thin, but it's it's not thick,
but it's thick. It's thick. It afore you can't see
through the glass.

Speaker 2 (58:40):
Hm. Wow, that's good.

Speaker 3 (58:46):
All right.

Speaker 2 (58:46):
It smells wonderful.

Speaker 3 (58:48):
Oh, it certainly does. Smells it spells like punch. Yeah
it does. That's good. That's that's pretty good.

Speaker 2 (59:03):
It's if it didn't, if it wasn't a sour, it
would be Hawaiian punch perfect.

Speaker 3 (59:08):
Yeah, there's a little solid strip off those there, it
would be Hawaiian punch.

Speaker 2 (59:11):
That's excellent. That yeah.

Speaker 3 (59:14):
Yeah.

Speaker 2 (59:14):
So you're probably gonna make us vote on all this too, right.

Speaker 3 (59:17):
I always do. That's pretty funny.

Speaker 2 (59:20):
So I don't know. I think that was uh yeah,
that's good.

Speaker 3 (59:27):
I think I left all this food. Well.

Speaker 2 (59:31):
So my son in law every once in a while,
he's he's a general contractor and he's very busy. He
builds stacks. He does all kinds of stuff, but every
once in a while he takes a day off and
he cooks all day longer. He makes beer. In this
he made biscuits and a berry sauce and he took

(59:56):
the blackberries, raspberries and I think I think blueberries, and
he ground them all up and he made this sauce
out of it. Oh my gosh, isn't that great.

Speaker 3 (01:00:09):
Well, I'm doing the whole social media thing now, but
now that the actual bite and put it in my face.

Speaker 2 (01:00:16):
Oh god, man, man, is that good?

Speaker 3 (01:00:22):
Wow?

Speaker 2 (01:00:24):
Crazy?

Speaker 3 (01:00:26):
Listen, tell Tracy I'm going to marry her husband.

Speaker 2 (01:00:30):
Yeah. Well, I asked him if I asked him if
he wanted to come out and do the podcast, and
he said, no, I'm working on all this and he's gotta.
We have these things here at the ranch called the
blue Blood Dinners, and we have the whole family's there

(01:00:51):
and we have them, you know, if I have anything
to say about it, We have it every night. But
you know, life doesn't work.

Speaker 3 (01:00:58):
Life is not the way that you wanted to be.

Speaker 2 (01:01:00):
At least two or three times a week, we all
eat dinner together at the table like a film. Yeah,
And So I came in from work today and I
was right in here just before the podcast, and the
table was only set for three because I knew I
was going to be here. So he said that you
want Well, don't get me wrong, I'd rather have these

(01:01:22):
clams like we do. But anyway, he said, do you
want some of this biscuit and berry? And I said, well,
what is it? He showed me and I said, so
he delivered it.

Speaker 3 (01:01:36):
Alice has been taking pretty good care of us recently. Yeah,
I know, well, yeah, maybe I'll have to get a
ticket to to the far S.

Speaker 2 (01:01:45):
Yeah you might like that. I'm sure you will be
part of Actually it was I think it's meeting tomorrow morning.
But he's a member of this beer makers group.

Speaker 3 (01:01:58):
Well he's really gotten into this.

Speaker 2 (01:01:59):
Yeah, and it's in Rochester somewhere, and he goes there
and they all take some beers and taste each other's
stuff and vote on it and whatever. And it sounds
like and it's at some craft brewery, right, sounds good,
m m.

Speaker 3 (01:02:16):
This has been We've had appetizers, we had the sausage,
the peppers up the sausage, and now we're having and
we have the potatoes. Salad, which was amazing, and now
we're having dessert.

Speaker 2 (01:02:27):
This is a very full kind of one.

Speaker 3 (01:02:30):
This is this is a win today.

Speaker 2 (01:02:33):
So coming up, I have the brisket that I'm going
to cook, and you're doing the all these ones. I
thought I was going to get to it without having
to freeze it, but it didn't work out.

Speaker 3 (01:02:51):
Just because you get busy, it happens.

Speaker 2 (01:02:52):
It does. But my wife doesn't like brisket.

Speaker 3 (01:02:56):
That is insane.

Speaker 2 (01:02:57):
Well, I mean, she'll eat one piece and she it's
good and then but she doesn't understand what it means
to us.

Speaker 3 (01:03:07):
So anyway, the brisket and you you know this because
you and you've made I don't know, I don't know
how you made a ton of briskets by now, but briskets.
And you know this is true too. I was always
afraid to do brisket when I first we saw it
first with his podcast, because it's the holy grail of grilling. Right,
you got to break down all that cartilage and fat.

Speaker 2 (01:03:26):
It's trim off only a little, right.

Speaker 3 (01:03:28):
It's gotta be perfect, it's gotta be juicy, it's gotta
have the smoke ring, like you know, and that's that's
what you see on the on television, right, you see
the juices flowing on the brisket, and it's so it's
so soft. When they hang it on the knife, it
just folds over.

Speaker 2 (01:03:41):
Yeah. Absolutely, and that's what you want.

Speaker 3 (01:03:43):
And then when you don't get that, you you beat
yourself up a little.

Speaker 2 (01:03:46):
Oh my god, it turned all gray. So a member
of a whole bunch of these, yeah, cooking groups and
cooking groups and whatever, and some guy posted the other day,
my brisket's been installed at one hundred and forty eight.

Speaker 3 (01:04:01):
I was afraid of saw too for hours.

Speaker 2 (01:04:03):
And he said it looks all gray and whatever, and
I go, just throw it out, start over. It was.
I don't know what he did to it, but you
put a picture up of it. He did, but it
didn't have any rub on it. And and that's that's odd. Yeah,
that's weird.

Speaker 3 (01:04:22):
Yeah.

Speaker 2 (01:04:23):
And you know, because there's no less than five hundred
different types of things, you don't have to use sam
and Rance trail dust rub, although we wish you would.

Speaker 3 (01:04:32):
I think you have to, but.

Speaker 2 (01:04:35):
But there's so many different types of rub depending on
what you like. Yeah, you could even heat it up
with have an arrow if you want if you like,
I could just do salt pepper. Yeah, yeah, like like
the prime ReBs. I mean, that's all thats and and
trying to get a little bit of a bark on
the outside, right, that's the grail on that.

Speaker 3 (01:04:53):
You got to have that crusty bark on the outside. Yep. Yeah,
And that's that's the thing. I don't know what kind
which one you got from all these? Did you get
the pepperona, you get the other one? I got the
barbecue one, Okay, Yeah, So I suggest you do something
like I did, because because if you don't, there won't
be a bark.

Speaker 2 (01:05:10):
Okay.

Speaker 3 (01:05:11):
So that's why I did the salmon ranch on top.

Speaker 2 (01:05:13):
Okay, you had a I had a bark. Okay, it wasn't.

Speaker 3 (01:05:16):
It wasn't. I'm sorry, that's okay, it wasn't.

Speaker 2 (01:05:21):
It wasn't.

Speaker 3 (01:05:22):
Like so they're still to this day. Probably one of
the best briskets I've ever had was we filmed the show,
and I don't I just it was like one once
in a lifetime brisket that that was pretty good.

Speaker 2 (01:05:35):
So I'm collecting almost embarrassed by admitting where I get this,
But Walmart has these beef ribs and they're beef chuck ribs, okay,
and they're really inexpensive. Who knows, it might be the
old dairy cows for all I know, I don't know, right,
and and it and for like one package is you know,

(01:05:56):
eight bucks or something so that I've been collecting.

Speaker 3 (01:05:59):
Yeah, and those are so okay. So let's let's make
sure that our the listener here understands what we're talking about.
So when we did uh the second Salmon Ranch Cowbo
cooking Show, you had those beef short ribs. But those
are the expensive high end ones.

Speaker 2 (01:06:15):
Yeah, these were unbelievably good. Yeah, even burnt to a crest.

Speaker 3 (01:06:21):
Right, Well you did we say they were barked up?

Speaker 2 (01:06:26):
But these these truck ribs, I I've cooked them for
years in they're wonderful. It's all about the seasoning and whatever.
So I have like one, I have like eight package
or something so that in it's in itself could be
a grillers podcast.

Speaker 3 (01:06:45):
I would so stuck with my mom. It's funny because
I'm you know my mom. I told you before. My
mom's got Jamaican, she's got your making a heritage. And
in Jamaica, if you notice, if you get Jamaican diitions.
There's now out of pork. The it's usually beef, goat
or chicken. Okay, right, you don't. You never see a
Jamaican pork chopp or anything that's not that's not what

(01:07:07):
they do usually because there's not a lot of pork
and Jamaica. The most of their livestock is be our cows, chickens,
and goats.

Speaker 2 (01:07:14):
It's not a religious thing, no right, no, no, no, no,
it's just the fact that they they don't have them there.
They don't have pigs on that island.

Speaker 3 (01:07:23):
That many right rustall farer is not they're not anti pork.
There's just they they don't have it. It's not there
on the island.

Speaker 2 (01:07:30):
So you have plenty of weed though I'm sorry they
do now. That was inappropriate and I apologies.

Speaker 3 (01:07:36):
That's the right your partner selves.

Speaker 2 (01:07:40):
That's too funny.

Speaker 3 (01:07:41):
But anyways, so my mom grew up on just beef ribs.
She never she never had a pork ribbon.

Speaker 2 (01:07:46):
So she she met my dad really, yes, all right,
so her preference would be beef ribs.

Speaker 3 (01:07:52):
Then still, yes, she likes pork ribs now because she's
you know, we're doing pretty well.

Speaker 2 (01:07:57):
Now, I've heard that your mom's unbelievable.

Speaker 3 (01:08:00):
She is. She is, but you have to be able
tolerate spicy with her, really, because she she puts the
heat on.

Speaker 2 (01:08:06):
Now you do, I do.

Speaker 3 (01:08:08):
There are some things that she's made for me that
even have beat my behind up. She makes this chili,
and she only makes it during the football season because
I used to take it with me to the games
and I would eat it cold. I wouldn't I wouldn't
eat it up, and I'd be sitting there It'd be,
you know, negative, and I'm sweating.

Speaker 2 (01:08:32):
What does she use for spiced you know?

Speaker 3 (01:08:34):
Yeah, she uses Scotch bonnet peppers, she uses hobbonarow peppers,
and then she also adds a little ghost pepper astract. Yeah.
So if you can tolerate getting it in, that's only
half the battle. Even won the war, because it's got
to come out eventually.

Speaker 2 (01:08:51):
To family member gave me some ghost peppers one day,
and I, you know, I knew I wasn't going to
use them for whatever, so I put them in a
bag and put them in a freezer. Right, I pulled
them out, and I pulled four of them out for chili,
and I thought, well, end it up with that, and
I chopped up four of these seeds in and I

(01:09:12):
made chili out of it, and I burnt my son
in law's face. It was and and you know, there
were a whole bunch of people there. It was probably
a football game. And and then they're all outside and
there you know, you got any milk, milk? That's funny anyway.
I love I love that speciy stuff.

Speaker 3 (01:09:33):
No, that's the thing now we've had we've done this show.
I don't know, we've been doing it for years now,
and you've been some pretty spicy stuff. You've gotten through
some spicy stuff.

Speaker 2 (01:09:41):
But I always well, my wife will take no spice none.
So everything I do here has to be spiced up
after the fact, if you want it that way. So
that kind of takes the edge off. But I wish
I could get her to like some of that stuff.
But you know, I wish I could get it a
lot of stuff right whatever, that's all right. When I

(01:10:03):
was with carries the same things. She's not really a
spice person either, So anytime I cooked, I had to
not put anything in it, which was sad because yeah,
drags you down. Boy, that stuff is that really good?

Speaker 3 (01:10:20):
Shout out to Alex Man. He's really doing something. The
fact that he's a great cook and he's also now
a a brewer of fishingado.

Speaker 2 (01:10:27):
Yeah, he's really into it. I mean he's got the
numbers down, yeah, which is you know, I'll never have
the numbers down.

Speaker 3 (01:10:35):
M hm. So gim real quick. I know we have
a we we have a little bit of time left.
But we were doing We're gonna go to go to
the Flower Saberers Festival and we were talking about that
earlier and it's one of our favorite ones. It's it's uh,
they have like this little place where you take pictures
with all the little bottles or cans. Yeah, yeah, uh.
And then Roarerbox usually has a little section where they
do like a little VIP area over.

Speaker 2 (01:10:56):
There, which we are usually excuseually what we do, yeah,
because we're you know, well people do we think we're VIP?

Speaker 3 (01:11:04):
Some people know who we are.

Speaker 2 (01:11:05):
Yes, that's pretty funny.

Speaker 3 (01:11:08):
But what what Plus, it's in the public market, you know,
and it's it's accessible to everybody and everyone seems to
always be so happy there. Yeah.

Speaker 2 (01:11:16):
It's it's a it's a well controlled environment.

Speaker 3 (01:11:20):
It is.

Speaker 2 (01:11:21):
It's right in the middle of the city, but it
is well controlled. The police departments. Oh yeah, they're all there.
There's safety.

Speaker 3 (01:11:28):
They've been there, but I don't know four or five times,
there's been no incidents.

Speaker 2 (01:11:31):
It's wonderful and uh and great food. Food's good and
great drink and all of those craft breweries. The people
that are there are the actual brewers. Are there actual brewers.
So you get to ask questions and say, boy, I
like this one.

Speaker 3 (01:11:48):
Yeah, what what'd you put in it? How'd you make this?
How long did they thinking to make? Yeah?

Speaker 2 (01:11:52):
Yeah, what are all the top secret ingredients? Well, of
course you're not getting that.

Speaker 3 (01:11:56):
I can tell you that. But as in Wana, Maria's
over there too.

Speaker 2 (01:12:00):
God one. He does such a great job and it's
a family business. Now his kids are taking over. They
make those impanadas, they're wonderful. I've been trying to convince
them to make the lobster one.

Speaker 3 (01:12:14):
I think he said he's thinking about it. I think
you've probably got him to say.

Speaker 2 (01:12:17):
Thinking, well, no, you know what he said to me.
He said, you buy me the lobster, I'll put it in.
We had them in here, we did, We had the
whole family here doing a podcast once it.

Speaker 3 (01:12:29):
Was a lot of fun. That that gold that gold sauce.

Speaker 2 (01:12:33):
Oh, I love that story. Well, you like that one.
My favorite is that green sauce that' and then I,
you know, I just try to get all the ingredients
out and I guess, and of course one is not
gonna tell me. But I do know one ingredient that's
in there, and it's what do you call that green
stuff that looks like parsley?

Speaker 3 (01:12:55):
Yeah, I know those the first that first epos was
on your show.

Speaker 2 (01:13:02):
He used to bring them down and we'd rifle through those.
My favorite, of course is the breakfast one. Yes, so
scrambled eggs and you know, sausage or something else in there, sausage,
it has onion, and it's.

Speaker 3 (01:13:14):
Just one that's really good.

Speaker 2 (01:13:15):
Yeah, it's like eating you know what they call that omelet, that.

Speaker 3 (01:13:20):
Western western almalond. Yeah right, yeah, that's really good. It's great,
and those sausages are good. But yeah, like you said,
the food's good. So if you want to go to
your very first craft beer festival, I don't think the
philosopher fessal is a bad idea because again, as we
talked before, a lot of people that we've talked to

(01:13:40):
are nervous about craft beer because they're so used to
the Budweisers and the cores or whatever they're drinking.

Speaker 2 (01:13:46):
They're missing they're missing out. Yeah, you can go to
think New York, drinknew York dot com and get tickets. Uh,
Matt and I will be there on us down. You
can't miss us.

Speaker 3 (01:13:55):
Until you can't. We'll be the drunk ones. Not joking.
That's a joke.

Speaker 2 (01:13:58):
It's a joke. It's a joke. So you do remember this.
I think the last oh my god, girl, this podcast,
we I think we talked about my new hot dog cooker.

Speaker 3 (01:14:12):
Yeah, cooking a hot dog on, well, a hot dog.

Speaker 2 (01:14:14):
Right, and and it's a it's a family show, but
it's a cut out of a man on a on
a stand which you could set on your grill and
then there's an appendage coming out, yes, And did you
then put your swaggles hot dog on?

Speaker 3 (01:14:28):
Well, what's your guess where the oppiniage is located.

Speaker 2 (01:14:31):
Right in the middle. So, so I had and that's
been sitting here since the last podcast. I think we talked.
We talked hours, so I had. I had a whole
studio full of guests on the radio last week right,
one of them sitting right here where I am, and

(01:14:52):
and he and and he somehow didn't notice it, right.
And then we're live on the air and I'm asking
him serious questions about ah current events of the day,
you know, stuff that we need to talk about, security, safety, please, whatever.
And he looks at that thing and he breaks out
and I and I'm looking at him. I go, we're

(01:15:14):
talking about murders and there, you know, violent crime. And
he breaks out laughing and he had just seen that.
So I gave him a pass.

Speaker 3 (01:15:24):
I think I did the same thing last podcast. It's insane.

Speaker 2 (01:15:29):
There's always something that. Now you and I both order
stuff on an Amazon Amazon and today's that's right.

Speaker 3 (01:15:41):
It's prime. It's prime week too.

Speaker 2 (01:15:42):
Yeah. I ordered these corn buttering tools. So it's a
square thing where you put half a stick of butter
in it and there's a button on top and it's
curved at the bottom and you put it on your
corn and you push on it and it butters your corn.
And so I ordered a three pack of those because

(01:16:04):
I had one here, and like everything else and the ranch,
it disappeared and I have no idea where it goes
into a black hole. Somewhere in an area that has
easily one hundred and fifty of stuff in there that
it shouldn't have, right, And that's just kind of how
it works.

Speaker 3 (01:16:23):
So anyway, oh, just real quick before we started getting
closer than that, and I did want to mention. So, yes,
Jim talked about earlier. My kids were at that grad party.
And let me tell you, my kids like people who
can cook, and they know that Jim can cook, so
they like him.

Speaker 2 (01:16:38):
But they were also swarming David, the hot.

Speaker 3 (01:16:40):
Talk guy there.

Speaker 2 (01:16:41):
They were all over him. Are you kidding me? Daddy?
Can I have another fifteenth hot dog? Those are good?

Speaker 3 (01:16:47):
Those are And he makes meat sauce too. Yeah.

Speaker 2 (01:16:51):
Meat sauce is very good. He makes it himself.

Speaker 3 (01:16:52):
Yeah it's delicious. Yeah.

Speaker 2 (01:16:55):
Anyway, your kids were well behaved now and.

Speaker 3 (01:16:57):
They loved it that they're they're The ice cream truck
was there and they ice cream. They rode a bull.
They got to watch welts fall off the bowl.

Speaker 2 (01:17:04):
Pretty that was pretty funny.

Speaker 3 (01:17:05):
How can we get on the ball?

Speaker 2 (01:17:06):
Not a chance. I had to go to work. I
had to go to work the next morning. So it
was it was how am I gonna drag a broken femur.

Speaker 3 (01:17:15):
It was an air mattress.

Speaker 2 (01:17:16):
Yeah, yeah, you know, if it's gonna happen, it will
happen to me, you know, No, you're prit It's pretty funny. Anyway, Well,
this has been a fun time. I appreciate it. We
had a lot of good food. Let's recap and vote.

Speaker 3 (01:17:29):
Yeah, so we had so we of course we had
your Son's logger, which again it's different than sour, so
I don't know if that's even right.

Speaker 2 (01:17:35):
Yeah, so that's in its category.

Speaker 3 (01:17:38):
It wins. Okay, as a lagger, it was good. Then
we had the K two K two the Patriot Pop Sour.

Speaker 2 (01:17:47):
That was good.

Speaker 3 (01:17:48):
And then we had the Sun Moon and sours from
Rising Storm Hawaiian Punch.

Speaker 2 (01:17:54):
Yep, pretty during good.

Speaker 3 (01:17:56):
It was pretty good. I believe that's going to be
the ones.

Speaker 2 (01:17:59):
Yeah, number one one. Now, don't get me wrong. The
K two slides right in right underneath, it does. But
that Rising Storm of Hawaiian Punch is really good.

Speaker 3 (01:18:09):
It's delicious, and I h I need to get more
of those.

Speaker 2 (01:18:12):
Yeah, they're only twelve bucks apiece something like that. All
it takes his money. Folks, Hey, thanks for hanging out
with us. We appreciate it. Jim Salmon here with Matthew T. Wilson, Uh,
Bill Girllerspodcast dot Com the equipment and goes the equipment. Uh.

(01:18:33):
And we'll be back, you know, in a week or
so with another edition of the Girls podcast. Right absolutely yep,
and we'll be at them. And you don't miss out
on because of the summer. Crappier festivals are so much
you know, you get to taste the best beers in
the world right here in Rochester, New York.

Speaker 3 (01:18:52):
Think New York, Treat New York dot Com.

Speaker 2 (01:18:54):
We'll be back next week for more. You guessed it.
Grill Is then rests attic real estate as a state

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