April 28, 2025 • 17 mins
The Grill this Podcast and the Salmon Ranch Foods crew which includes Jim Salmon, John J. Welch , Tim Micsak and Matt Wilson took a trip to give out samples of the Salmon Ranch Cherry Bourbon BBQ sauce on ribs at Palmer's Direct to You Market!
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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 at Jim Salmon.
Speaker 2 (00:18):
Start this bay laughing. Hey, welcome to Grill this podcast,
Leading gentlemen. We're at Palmer's director you Market, nine hundred
Jeffson Road, and we're doing a sampling day for the
salmon and rance cherry bourbon barbecue sauce and the salmon
ranch trailed dust rub. And the folks at Palmers have
cooked these these pork ribs up so that they're like
almost falling off the bone, and they did it with
our rub on them, and then we poured the cherry
(00:41):
bourbon barbecue sauce over the top, and we can't give
them away fast enough.
Speaker 3 (00:46):
This is insane, Jim. So we've done it with meat balls,
we've done it with sausage and all other types of things,
but actually on ribs, which is kind of the way
I love it too. Oh my god, it's the listen.
Speaker 2 (00:56):
I hope they have sixty five trace because we're gonna
be three o'clock. I know, crazy, Well, this is just wonderful.
We like taking Girl This out on the road and
our sampling crew. We have Tim Mixic who's part of
our team, and of course the great Matthew T. Wilson,
You yours truly and that weasling backstabbing that no good.
(01:17):
John Welch who does the opening of Girl List, which
you just heard, and he was supposed to be here
at eleven two and he's not here yet and I
don't know what time it is. It's gotta be twenty
after by now, but he's uh, you know, so you
think you know a guy? Right?
Speaker 3 (01:31):
Well, listen, you know what do what that means? That
means the ribs are in front of us and we
get to eat them all. So I hear the chef
here at Palmer's is doing some strip steaks too.
Speaker 2 (01:40):
Chef Tom has strip steak going on over here. And
these guys have you been over to see what they have?
Speaker 3 (01:46):
I have? So it's like a it's like a garbage
plate and meat sauce. Oh really yeah?
Speaker 4 (01:50):
OK?
Speaker 3 (01:50):
And so they have fries and they have macaroni's a
salad and they put it over It's it's delicious.
Speaker 2 (01:55):
It's top secret. But I think that's the same one
that was next to us that skips on the ridge.
Speaker 3 (01:59):
That's we do that there too.
Speaker 2 (02:01):
But we all right, grill Is podcast. So you're gonna
interview somebody that like just begs for more of the
salmon ranch, cherry, bourbon, barbecue sauce and trailed us arout
we are.
Speaker 3 (02:13):
So we have the lines of folks that've been eating
the ribs all day already, you know, immediately. So we'll
talk to some of those folks, see what they think,
and and also we'll eat them.
Speaker 2 (02:21):
Yeah, yeah, we will. All right, we'll be right back
with more grills. All right, Welcome back to a grillst podcast.
We're here at Palmer's director You Market, nine hundred Jefferson Road, Rochester,
New York. We're here with the voice, the opening and
closing voice, well opening voice of the Grillest Podcast, a
man who single handedly tried to put a girl list
(02:43):
out of business, the great John Well.
Speaker 5 (02:46):
Hey guys, hey, thanks for having me. What a great
place this is the turn out people everywhere at Palmer's
Market here, and how good are these ribs and how
much do people love them?
Speaker 3 (02:56):
Am I? Am?
Speaker 2 (02:56):
I kidding? It's out of control. Now. You came in
here and we're supposed to be, you know, helping the people.
You dove in and eight three of them four four, okay,
you ate four of them, So there's four people that
well won't get a rib. But tell us what you
thought of them.
Speaker 5 (03:11):
Well, I think to be honest with you, and I'm
gonna be honest. Here they are. If the temperature were
a little warmer, they're a little cool, they would be
the best ribs I've ever had.
Speaker 3 (03:21):
Period. That's actually, that's actually a pretty good compliment. And
these are cooked in the oven, not even like in
a smoke or anything.
Speaker 5 (03:27):
Yeah, they are spectacularly flavored. I can't believe it. You know,
the sauce is on top. Every rib has a sauce
or whatever. But even when that sauce is gone, like
if you remove it and you're eating the rib, you
can taste the rub in the back and it's so good,
and it's through the entire rib and you get it.
Speaker 3 (03:44):
The whole bite is.
Speaker 5 (03:45):
You know, got that salmon ranch, cherry rib and barbecue
sauce and trail dust rub rolling through it.
Speaker 3 (03:49):
It's awesome.
Speaker 2 (03:50):
I just love them myself. I had a little teeny taste,
because that's what you do when you're the host part, right,
you don't dive in and eat four ribs.
Speaker 3 (03:58):
I had two.
Speaker 2 (03:59):
Oh all right, I stand corrected. So what are you
gonna buy here at Palmer's, mister Welch, You're gonna buy
some lobster tails or ribs or some clams or whatever
for your family.
Speaker 5 (04:11):
Well, my wife said I should bring home some seafood
or something like that. But the problem is we've got
the ribs going here. There's a gentleman over here with
a great sauce for me. That's unbelievable. Y's pretty cool.
It's a great name, he says, because you disrespect everything
you put it on, or no disrespect or whatever he
(04:33):
was saying. And then Chef Tom over there he's selling
his uset sauce and some other thing on that steak.
So I think seafood's out of the question tonight. I
think it is officially going to be some sort of
red meat, but I haven't figured it out yet.
Speaker 3 (04:45):
Yeah, I already. I tell you guys, all the time
I get my pork bellies from here. You can get
they have the perfect cuts of pork belly with the
skin on so you can eat that skin crispy and
everything if you want. It's so it's so amazing.
Speaker 2 (04:55):
And Chef Tom would they use it sauce? That stuff
is awesome. He makes that. He came up with this
this formula and it's available here at Palmers and a
bunch of other places too.
Speaker 3 (05:04):
I tell you, it's one of my favorite stories in
the world. And I would probably have a heart that
can tie of eating here too much.
Speaker 5 (05:09):
Yeah, they should have like a restaurant right in the
middle here with all the stuff that they sell, because
it'd be out of control. And they use it sauce.
You can put it on anything from any any cooked
meat product to anything like just a sandwich that you're
making of turkey or ham or anything.
Speaker 2 (05:24):
Great. John Welch joining the Grill of this podcast in
a rare appearance.
Speaker 3 (05:28):
Here, So we're gonna go back to stinging some ribs
here again. John is right that that rub is perfect
on the on the ribs. Salt, pepper and sweet always
goes perfect. Girls podcast will be right back, all.
Speaker 2 (05:39):
Right, Welcome back to Grill This everybody. Of course, we're
at Palmer's nine hundred Jefson Road for a sampling of
our cherry barber barbecue sauce, and they and trailed us
rub and they hooked us up with some great ribs.
But also today we're at the Freddy's Respectful Sauce Booth
district respectful, Oh my gosh, but I'm respecting what I'm
seeing here in front of it.
Speaker 3 (05:58):
But I respect the sauce, but disrespectful our cool name.
Speaker 2 (06:04):
So you are Freddy, yes I am. So take us
through how you know, maybe the short version, but take
us through how this all happened, how long you been
doing this? And who invented it?
Speaker 6 (06:14):
Well, I invented the sauce because uh, you know, I uh,
I suffered from ancid reflex, so I created the sauce
and it didn't give me that, but also the flavor
wasn't what I expected out there, so I had an
I went back to old school. There's no school like
old school. So that's where I created my disrespectful sauce.
(06:37):
And then, uh, fast forward, my son used it, and uh.
Speaker 7 (06:41):
Well, my own little grilling thing called sandwiches for a
little while, and everybody wanted the sauce. So I was like, hey, dad,
let's come up with the sauce, you know, take care
of some overhead.
Speaker 4 (06:51):
Yeah.
Speaker 6 (06:51):
So he comes up to me and I said, I said,
how did you deal with the sauce? He goes, You
know that they didn't care how I decorated the hamburg
or nothing. Your sauce was so this respectful and I
go in a delicious way and that's all we got
to name.
Speaker 2 (07:04):
He named it.
Speaker 3 (07:05):
That's awesome.
Speaker 2 (07:06):
So your sauce is obviously here at Palmer's. We're also
it's all around the community.
Speaker 6 (07:11):
Yes, we're in a bunch of meat markets. We're in Calversella's,
uh Rabinos.
Speaker 7 (07:17):
And Delhi as well as all Wegmans from here all
the way to Carolina.
Speaker 2 (07:20):
Wow, that's great. So what do you got going on today?
What are you doing on a sampling today?
Speaker 6 (07:25):
We're sampling our right Kick and our AYII. The A
A is just another version of the right Kick, just
with the hotter heat, and we got the Reaper pepper
in there.
Speaker 7 (07:35):
We just it over some fresh bread, max salad or surprise.
Speaker 3 (07:40):
I know. So you know, I like spice. So when
I came up here, I got the AII and it
was phenomenal, so so so good that I actually just
grabbed the jar. I'm gonna buy one today.
Speaker 2 (07:48):
I'm gonna have to try that out. So if you didn't,
that's very good. Freddy. So I know you know we
guard the secret to our sauce and stuff pretty but what's.
Speaker 3 (08:01):
The hot what?
Speaker 2 (08:02):
What is it?
Speaker 7 (08:03):
Well, it's the same flavored profile, just blended with the
repre pepper.
Speaker 2 (08:06):
Okay, rep pepper, Okay, that's what I was looking for.
Speaker 3 (08:09):
Yeah, that's why. That's why I was sweating a little.
Speaker 2 (08:10):
That's almost top secret.
Speaker 6 (08:11):
I mean, come on, yeah, it's a different version because
it lets you enjoy it. Then it says hello to
you real quick.
Speaker 3 (08:17):
Yeah, which which is how I like my food.
Speaker 2 (08:19):
That's great. So you you don't have a restaurant or
a place that you're at, but you're just so you
guys spend your whole time replenishing and you have your
own warehouse and all that is that.
Speaker 6 (08:30):
Yes, we have our own Colpac company, which is uh
Nathan soups and salads who are blessed with them? And
then uh, I was I just retired. I was a
school bus driver for thirty years, just retired, so I'm
doing this. This is my new job.
Speaker 2 (08:46):
So how did you not choke the little kids? To
I love the little kids.
Speaker 3 (08:52):
Yeah, listen school drug but because I have two little
kids and the bus drivers drive my kids around and listen.
Thank you for what you do. I appreciate it.
Speaker 6 (08:59):
Thank you.
Speaker 2 (09:00):
Thanks a lot. Freddy Freddy's Disrespectful Sauce. You can get
it everywhere.
Speaker 4 (09:04):
Check it out in a delicious way.
Speaker 3 (09:06):
I feel disrespected. Girdles podcast will be right back.
Speaker 2 (09:11):
We're not supposed to talk on the radio with your
with food in your mouth, right Grella's podcast. By the way,
we're back, and Matt and Jim. We're here with Chef
Tom from Palmer's nine hundred Jefferson Road, Palmer's Direct to
your Market.
Speaker 4 (09:23):
Hello sir, Hello Jim, Hello man.
Speaker 3 (09:25):
Hey, So we're actually at Palmers right now too.
Speaker 2 (09:27):
We are. We're sampling our barbecue check cherry bourbon barbecue
sauce from the Salmon Ranch and the Salmon Ranch Trail.
Speaker 3 (09:33):
Dust.
Speaker 2 (09:34):
Well, and I've said this like thirty times already, so
I apologize for stepping on it. But se Looise ribs
to boot right, is that what those are?
Speaker 4 (09:43):
Lewis ribs? Yeah?
Speaker 3 (09:44):
Okay, and they were baked, but they were very tender
and they fall apart and the seasoning was cooked into them.
Speaker 4 (09:51):
Yeah, we put the trail dust right on the ribs themselves,
let them sit overnight so it kind of absorbs all
that flavor. And then we went ahead and roasted them down.
Touch it appleside or vinegar in the wrap, just to
get that acid in there. Makes it a little tender,
so they're fall off the bone. They're really really nice.
And then of course we sauced it with the cherry
bourbon barbecue.
Speaker 2 (10:09):
Oh you make me hungry. Oh so what are you
sampling here?
Speaker 6 (10:13):
Oh?
Speaker 4 (10:14):
This is my card. This can't This pales in comparison
to the salmon ranch. But what we have here today
is the certified Angus Beef you know USDA Prime New
York Strip steak. And I put my personal rub on it.
Called rub it because it's a rub that you can
rub on anything and then finish it with the sauce.
I call use it because you can use it on anything.
(10:34):
So come on down to Palmers and check us out.
If you hear this podcast, come on down and see us.
We always have this stuff available and we'd love to
talk food with you. Guys.
Speaker 3 (10:42):
I tell you what I bought both of those while
we were at the Home show, I believe. And I
made the first thing I made was a strip stack
with it too, and oh my god, it was. It's amazing.
It was amazing.
Speaker 2 (10:52):
Now you invented that sauce, right.
Speaker 4 (10:53):
Yeah, yeah, it came right from this brain up here.
I don't know how, but it's in there. But it's
a real winner.
Speaker 2 (10:59):
Well, you have been a chef for like eighty years.
I look good. I look good for eighty. Yeah, for sure,
there is so much. I mean we're standing here right now,
aimed at the meat counter, and you start over here
with the prime rib and the steaks and the ribbies
and the strip steaks, and then you get into the
ground beef, and then you're into the seafood and the salmon.
And Matt pointed to the scallops and said, I'll take
(11:22):
thirty pounds of those, and then there's the crab leggs
and all the other great stuff that goes along.
Speaker 4 (11:28):
We get like twenty different varieties of fresh fish every week,
three times a week, we get delivered right from Boston.
Fantastic stuff. We've got like seven different kinds of salmon
that you can choose. Always have haddock and cod for
Rochester on our Friday night fish fries and a multitude
of different scallops and shrimp and lobster and virtually everything
you can imagine out of the sea. Like if it swims,
we sell it.
Speaker 3 (11:48):
I tell you what I told Jimmas a lot of time.
This is true. I can never even if we're here
to do our thing, I can't leave you about buying something.
I have a problem, like every time I'm here, I
have to buy like three or four things before I leaves.
Speaker 2 (12:02):
Well, we'll let you get back to serving up the folks.
Chef Tom, thank you so much. Girlers Podcast. We'll be
right back. Girlers Podcast, Welcome back. We're at Palmer's nine
hundred Jefferson Road, Palmers Direct to You market, where they
are our biggest customer of the Salmon Ranch, cherry bourbon
barbecue sauce and the Salmon Ranch trail dust rub. It's
(12:22):
available in twenty other places, but we love coming to
Palmers because we do the sampling deal. The first time
it was sausage little hot dogs. The second time it
was like jackfruit which was really cool. Yeah, meatballs, and
today was Saint Louis ribs just dusted with our salmon
(12:45):
Ranch trail dust rub and then cooked for an hour
and then wrapped a little vinegar or whatever else they
do here to make it perfect top secret stuff. And
then our cherry bourbon barbecue sauce on top. We are
here with the co inventor of the cherry bourbon barbecue sauce,
Tim Missing. Hey, how is everybody doing? Tim?
Speaker 3 (13:04):
Thanks for being here. As you saw today, the ribs
went flying out of the pants like crazy, and the
sauce and rub had just been selling out today.
Speaker 8 (13:14):
Oh yes, it did. I think we went through about
five or six trays.
Speaker 3 (13:17):
Yeah.
Speaker 2 (13:17):
Easy.
Speaker 3 (13:18):
So you guys made this sauce, and I remember when
I first tried it. I think I put my face
right into the jug. I didn't want to try to
drink the whole thing, and obviously it was the right
thing to do, because this sauce turned out to be incredible.
Speaker 2 (13:31):
Well, Tim can tell you all about this. We had
a recipe, right and we got out the turkey friar
and it was you know, the weather, it was summertime
and whatever, and we just started in with the ingredients
remember that.
Speaker 8 (13:42):
Oh yeah, started in with a pot and butter onion.
Everything just went right in there. And a good portion
of a fifth of bourbon.
Speaker 3 (13:52):
So the original recipe called for real bourbon.
Speaker 2 (13:55):
Correct, Absolutely, we use some Jack Daniels honey in there.
We tried. We had a couple of different bourbons in
there because it was for a special event. It was
Chim Mixic getting married.
Speaker 3 (14:07):
That's a pretty special event.
Speaker 4 (14:08):
Him.
Speaker 2 (14:08):
Oh yeah.
Speaker 8 (14:09):
So there was I believe eleven or twelve pork shoulder
butts that were all pulled and this bar this was
the barbecue sauce.
Speaker 3 (14:18):
For it at number one where was my phone call?
And number two? So the bourbon was used for the sauce.
Was the bourbon also used for consumption?
Speaker 2 (14:28):
Yes, oh, yes, marinating now, I because they were married
at the Salmon Ranch and we made I don't know
how much. We made four or five gallons of it
and there wasn't any left. I know that there was.
Speaker 3 (14:42):
I remember when John and I first tried it. We
were filming the show and John was sitting right next
to me, and I think we had like some rolls
or something next to us, and we just tried the
sauce and we were drinking about the gallon.
Speaker 5 (14:53):
Yeah, we were like actually when we were finished with
the food that it was on I think it was brisket.
We were spooning it into our just the sauce. It
was hilarious.
Speaker 3 (15:02):
Everyone's looking at John and me. We're just doing this
and then it looked ridiculous.
Speaker 2 (15:06):
But it was delicious, and I think Jim said, what
is wrong with you?
Speaker 3 (15:09):
Guys? Thank you so much.
Speaker 2 (15:12):
Well, they specialize in stealing food basically, so so a
good time was had by all. What else did we have?
We did pork butts, remember we had them all going
and then it's pouring rain. Remember that. Oh yeah, that's great.
Speaker 8 (15:24):
Oh yeah, we had Dutch ovens cooking out on the fire,
and uh, I think we did. We also did some
pork loins all inside the Dutch ovens and a pouring
rain and everything still survived.
Speaker 3 (15:36):
So let me ask you a question. That's my last
question for you guys. Did you ever think on that
day when you were getting married, that you would find
yourself in Palmers selling that very sauce that you made
that day?
Speaker 2 (15:48):
I didn't. It was the farthest thing from my mind.
And that well, I'll tell you one thing. Welch, I mean,
he drives you nuts with stuff, and he kept pounding
away and do it? Do it, do it, do it,
And then we got into it and the next thing
you know, we're everywhere and coming up. We're working on
a blueberry bourbon barbecue sauce and a hot version of
our rub.
Speaker 3 (16:09):
So all is good, I guess said, I think everything
went well. The ribs, ribs are all gone. I don't
know if we had any sauce left there was They
were flying off the shelves.
Speaker 8 (16:19):
All I can say is it one taste of this
sauce and you'll know why it's here.
Speaker 3 (16:23):
I agree.
Speaker 2 (16:24):
All right, Well, Tim, thank you, I appreciate you coming
out here today horsing around with us. Tim's one of
our four partners here at sam and Ranch Foods.
Speaker 3 (16:32):
Wait, who are the partners again?
Speaker 2 (16:33):
That'd be the Matthew T. Wilson yours truly, And then
that net went welch. Oh, he's actually not well. He
is a net with today, but not always.
Speaker 3 (16:42):
No, he's a smart guy. And plus he has a
pretty good landscaping company too.
Speaker 2 (16:45):
Yeah, and he does the opening of our show.
Speaker 3 (16:48):
He does do the opening our show. I've got John,
because you do the opening of our show today, how
would you do the closing?
Speaker 2 (16:54):
Well?
Speaker 5 (16:55):
Folks, thanks for tuning in. That's it here on Your
Grilled This podcast thanks to Jim, Matt, Tim, myself, and
the great people here at Palmer's Foods in Rochester, New York.
Till next week, have yourself a grill fastic week
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 at Jim Salmon.
Speaker 2 (00:18):
Start this bay laughing. Hey, welcome to Grill this podcast,
Leading gentlemen. We're at Palmer's director you Market, nine hundred
Jeffson Road, and we're doing a sampling day for the
salmon and rance cherry bourbon barbecue sauce and the salmon
ranch trailed dust rub. And the folks at Palmers have
cooked these these pork ribs up so that they're like
almost falling off the bone, and they did it with
our rub on them, and then we poured the cherry
(00:41):
bourbon barbecue sauce over the top, and we can't give
them away fast enough.
Speaker 3 (00:46):
This is insane, Jim. So we've done it with meat balls,
we've done it with sausage and all other types of things,
but actually on ribs, which is kind of the way
I love it too. Oh my god, it's the listen.
Speaker 2 (00:56):
I hope they have sixty five trace because we're gonna
be three o'clock. I know, crazy, Well, this is just wonderful.
We like taking Girl This out on the road and
our sampling crew. We have Tim Mixic who's part of
our team, and of course the great Matthew T. Wilson,
You yours truly and that weasling backstabbing that no good.
(01:17):
John Welch who does the opening of Girl List, which
you just heard, and he was supposed to be here
at eleven two and he's not here yet and I
don't know what time it is. It's gotta be twenty
after by now, but he's uh, you know, so you
think you know a guy? Right?
Speaker 3 (01:31):
Well, listen, you know what do what that means? That
means the ribs are in front of us and we
get to eat them all. So I hear the chef
here at Palmer's is doing some strip steaks too.
Speaker 2 (01:40):
Chef Tom has strip steak going on over here. And
these guys have you been over to see what they have?
Speaker 3 (01:46):
I have? So it's like a it's like a garbage
plate and meat sauce. Oh really yeah?
Speaker 4 (01:50):
OK?
Speaker 3 (01:50):
And so they have fries and they have macaroni's a
salad and they put it over It's it's delicious.
Speaker 2 (01:55):
It's top secret. But I think that's the same one
that was next to us that skips on the ridge.
Speaker 3 (01:59):
That's we do that there too.
Speaker 2 (02:01):
But we all right, grill Is podcast. So you're gonna
interview somebody that like just begs for more of the
salmon ranch, cherry, bourbon, barbecue sauce and trailed us arout
we are.
Speaker 3 (02:13):
So we have the lines of folks that've been eating
the ribs all day already, you know, immediately. So we'll
talk to some of those folks, see what they think,
and and also we'll eat them.
Speaker 2 (02:21):
Yeah, yeah, we will. All right, we'll be right back
with more grills. All right, Welcome back to a grillst podcast.
We're here at Palmer's director You Market, nine hundred Jefferson Road, Rochester,
New York. We're here with the voice, the opening and
closing voice, well opening voice of the Grillest Podcast, a
man who single handedly tried to put a girl list
(02:43):
out of business, the great John Well.
Speaker 5 (02:46):
Hey guys, hey, thanks for having me. What a great
place this is the turn out people everywhere at Palmer's
Market here, and how good are these ribs and how
much do people love them?
Speaker 3 (02:56):
Am I? Am?
Speaker 2 (02:56):
I kidding? It's out of control. Now. You came in
here and we're supposed to be, you know, helping the people.
You dove in and eight three of them four four, okay,
you ate four of them, So there's four people that
well won't get a rib. But tell us what you
thought of them.
Speaker 5 (03:11):
Well, I think to be honest with you, and I'm
gonna be honest. Here they are. If the temperature were
a little warmer, they're a little cool, they would be
the best ribs I've ever had.
Speaker 3 (03:21):
Period. That's actually, that's actually a pretty good compliment. And
these are cooked in the oven, not even like in
a smoke or anything.
Speaker 5 (03:27):
Yeah, they are spectacularly flavored. I can't believe it. You know,
the sauce is on top. Every rib has a sauce
or whatever. But even when that sauce is gone, like
if you remove it and you're eating the rib, you
can taste the rub in the back and it's so good,
and it's through the entire rib and you get it.
Speaker 3 (03:44):
The whole bite is.
Speaker 5 (03:45):
You know, got that salmon ranch, cherry rib and barbecue
sauce and trail dust rub rolling through it.
Speaker 3 (03:49):
It's awesome.
Speaker 2 (03:50):
I just love them myself. I had a little teeny taste,
because that's what you do when you're the host part, right,
you don't dive in and eat four ribs.
Speaker 3 (03:58):
I had two.
Speaker 2 (03:59):
Oh all right, I stand corrected. So what are you
gonna buy here at Palmer's, mister Welch, You're gonna buy
some lobster tails or ribs or some clams or whatever
for your family.
Speaker 5 (04:11):
Well, my wife said I should bring home some seafood
or something like that. But the problem is we've got
the ribs going here. There's a gentleman over here with
a great sauce for me. That's unbelievable. Y's pretty cool.
It's a great name, he says, because you disrespect everything
you put it on, or no disrespect or whatever he
(04:33):
was saying. And then Chef Tom over there he's selling
his uset sauce and some other thing on that steak.
So I think seafood's out of the question tonight. I
think it is officially going to be some sort of
red meat, but I haven't figured it out yet.
Speaker 3 (04:45):
Yeah, I already. I tell you guys, all the time
I get my pork bellies from here. You can get
they have the perfect cuts of pork belly with the
skin on so you can eat that skin crispy and
everything if you want. It's so it's so amazing.
Speaker 2 (04:55):
And Chef Tom would they use it sauce? That stuff
is awesome. He makes that. He came up with this
this formula and it's available here at Palmers and a
bunch of other places too.
Speaker 3 (05:04):
I tell you, it's one of my favorite stories in
the world. And I would probably have a heart that
can tie of eating here too much.
Speaker 5 (05:09):
Yeah, they should have like a restaurant right in the
middle here with all the stuff that they sell, because
it'd be out of control. And they use it sauce.
You can put it on anything from any any cooked
meat product to anything like just a sandwich that you're
making of turkey or ham or anything.
Speaker 2 (05:24):
Great. John Welch joining the Grill of this podcast in
a rare appearance.
Speaker 3 (05:28):
Here, So we're gonna go back to stinging some ribs
here again. John is right that that rub is perfect
on the on the ribs. Salt, pepper and sweet always
goes perfect. Girls podcast will be right back, all.
Speaker 2 (05:39):
Right, Welcome back to Grill This everybody. Of course, we're
at Palmer's nine hundred Jefson Road for a sampling of
our cherry barber barbecue sauce, and they and trailed us
rub and they hooked us up with some great ribs.
But also today we're at the Freddy's Respectful Sauce Booth
district respectful, Oh my gosh, but I'm respecting what I'm
seeing here in front of it.
Speaker 3 (05:58):
But I respect the sauce, but disrespectful our cool name.
Speaker 2 (06:04):
So you are Freddy, yes I am. So take us
through how you know, maybe the short version, but take
us through how this all happened, how long you been
doing this? And who invented it?
Speaker 6 (06:14):
Well, I invented the sauce because uh, you know, I uh,
I suffered from ancid reflex, so I created the sauce
and it didn't give me that, but also the flavor
wasn't what I expected out there, so I had an
I went back to old school. There's no school like
old school. So that's where I created my disrespectful sauce.
(06:37):
And then, uh, fast forward, my son used it, and uh.
Speaker 7 (06:41):
Well, my own little grilling thing called sandwiches for a
little while, and everybody wanted the sauce. So I was like, hey, dad,
let's come up with the sauce, you know, take care
of some overhead.
Speaker 4 (06:51):
Yeah.
Speaker 6 (06:51):
So he comes up to me and I said, I said,
how did you deal with the sauce? He goes, You
know that they didn't care how I decorated the hamburg
or nothing. Your sauce was so this respectful and I
go in a delicious way and that's all we got
to name.
Speaker 2 (07:04):
He named it.
Speaker 3 (07:05):
That's awesome.
Speaker 2 (07:06):
So your sauce is obviously here at Palmer's. We're also
it's all around the community.
Speaker 6 (07:11):
Yes, we're in a bunch of meat markets. We're in Calversella's,
uh Rabinos.
Speaker 7 (07:17):
And Delhi as well as all Wegmans from here all
the way to Carolina.
Speaker 2 (07:20):
Wow, that's great. So what do you got going on today?
What are you doing on a sampling today?
Speaker 6 (07:25):
We're sampling our right Kick and our AYII. The A
A is just another version of the right Kick, just
with the hotter heat, and we got the Reaper pepper
in there.
Speaker 7 (07:35):
We just it over some fresh bread, max salad or surprise.
Speaker 3 (07:40):
I know. So you know, I like spice. So when
I came up here, I got the AII and it
was phenomenal, so so so good that I actually just
grabbed the jar. I'm gonna buy one today.
Speaker 2 (07:48):
I'm gonna have to try that out. So if you didn't,
that's very good. Freddy. So I know you know we
guard the secret to our sauce and stuff pretty but what's.
Speaker 3 (08:01):
The hot what?
Speaker 2 (08:02):
What is it?
Speaker 7 (08:03):
Well, it's the same flavored profile, just blended with the
repre pepper.
Speaker 2 (08:06):
Okay, rep pepper, Okay, that's what I was looking for.
Speaker 3 (08:09):
Yeah, that's why. That's why I was sweating a little.
Speaker 2 (08:10):
That's almost top secret.
Speaker 6 (08:11):
I mean, come on, yeah, it's a different version because
it lets you enjoy it. Then it says hello to
you real quick.
Speaker 3 (08:17):
Yeah, which which is how I like my food.
Speaker 2 (08:19):
That's great. So you you don't have a restaurant or
a place that you're at, but you're just so you
guys spend your whole time replenishing and you have your
own warehouse and all that is that.
Speaker 6 (08:30):
Yes, we have our own Colpac company, which is uh
Nathan soups and salads who are blessed with them? And
then uh, I was I just retired. I was a
school bus driver for thirty years, just retired, so I'm
doing this. This is my new job.
Speaker 2 (08:46):
So how did you not choke the little kids? To
I love the little kids.
Speaker 3 (08:52):
Yeah, listen school drug but because I have two little
kids and the bus drivers drive my kids around and listen.
Thank you for what you do. I appreciate it.
Speaker 6 (08:59):
Thank you.
Speaker 2 (09:00):
Thanks a lot. Freddy Freddy's Disrespectful Sauce. You can get
it everywhere.
Speaker 4 (09:04):
Check it out in a delicious way.
Speaker 3 (09:06):
I feel disrespected. Girdles podcast will be right back.
Speaker 2 (09:11):
We're not supposed to talk on the radio with your
with food in your mouth, right Grella's podcast. By the way,
we're back, and Matt and Jim. We're here with Chef
Tom from Palmer's nine hundred Jefferson Road, Palmer's Direct to
your Market.
Speaker 4 (09:23):
Hello sir, Hello Jim, Hello man.
Speaker 3 (09:25):
Hey, So we're actually at Palmers right now too.
Speaker 2 (09:27):
We are. We're sampling our barbecue check cherry bourbon barbecue
sauce from the Salmon Ranch and the Salmon Ranch Trail.
Speaker 3 (09:33):
Dust.
Speaker 2 (09:34):
Well, and I've said this like thirty times already, so
I apologize for stepping on it. But se Looise ribs
to boot right, is that what those are?
Speaker 4 (09:43):
Lewis ribs? Yeah?
Speaker 3 (09:44):
Okay, and they were baked, but they were very tender
and they fall apart and the seasoning was cooked into them.
Speaker 4 (09:51):
Yeah, we put the trail dust right on the ribs themselves,
let them sit overnight so it kind of absorbs all
that flavor. And then we went ahead and roasted them down.
Touch it appleside or vinegar in the wrap, just to
get that acid in there. Makes it a little tender,
so they're fall off the bone. They're really really nice.
And then of course we sauced it with the cherry
bourbon barbecue.
Speaker 2 (10:09):
Oh you make me hungry. Oh so what are you
sampling here?
Speaker 6 (10:13):
Oh?
Speaker 4 (10:14):
This is my card. This can't This pales in comparison
to the salmon ranch. But what we have here today
is the certified Angus Beef you know USDA Prime New
York Strip steak. And I put my personal rub on it.
Called rub it because it's a rub that you can
rub on anything and then finish it with the sauce.
I call use it because you can use it on anything.
(10:34):
So come on down to Palmers and check us out.
If you hear this podcast, come on down and see us.
We always have this stuff available and we'd love to
talk food with you. Guys.
Speaker 3 (10:42):
I tell you what I bought both of those while
we were at the Home show, I believe. And I
made the first thing I made was a strip stack
with it too, and oh my god, it was. It's amazing.
It was amazing.
Speaker 2 (10:52):
Now you invented that sauce, right.
Speaker 4 (10:53):
Yeah, yeah, it came right from this brain up here.
I don't know how, but it's in there. But it's
a real winner.
Speaker 2 (10:59):
Well, you have been a chef for like eighty years.
I look good. I look good for eighty. Yeah, for sure,
there is so much. I mean we're standing here right now,
aimed at the meat counter, and you start over here
with the prime rib and the steaks and the ribbies
and the strip steaks, and then you get into the
ground beef, and then you're into the seafood and the salmon.
And Matt pointed to the scallops and said, I'll take
(11:22):
thirty pounds of those, and then there's the crab leggs
and all the other great stuff that goes along.
Speaker 4 (11:28):
We get like twenty different varieties of fresh fish every week,
three times a week, we get delivered right from Boston.
Fantastic stuff. We've got like seven different kinds of salmon
that you can choose. Always have haddock and cod for
Rochester on our Friday night fish fries and a multitude
of different scallops and shrimp and lobster and virtually everything
you can imagine out of the sea. Like if it swims,
we sell it.
Speaker 3 (11:48):
I tell you what I told Jimmas a lot of time.
This is true. I can never even if we're here
to do our thing, I can't leave you about buying something.
I have a problem, like every time I'm here, I
have to buy like three or four things before I leaves.
Speaker 2 (12:02):
Well, we'll let you get back to serving up the folks.
Chef Tom, thank you so much. Girlers Podcast. We'll be
right back. Girlers Podcast, Welcome back. We're at Palmer's nine
hundred Jefferson Road, Palmers Direct to You market, where they
are our biggest customer of the Salmon Ranch, cherry bourbon
barbecue sauce and the Salmon Ranch trail dust rub. It's
(12:22):
available in twenty other places, but we love coming to
Palmers because we do the sampling deal. The first time
it was sausage little hot dogs. The second time it
was like jackfruit which was really cool. Yeah, meatballs, and
today was Saint Louis ribs just dusted with our salmon
(12:45):
Ranch trail dust rub and then cooked for an hour
and then wrapped a little vinegar or whatever else they
do here to make it perfect top secret stuff. And
then our cherry bourbon barbecue sauce on top. We are
here with the co inventor of the cherry bourbon barbecue sauce,
Tim Missing. Hey, how is everybody doing? Tim?
Speaker 3 (13:04):
Thanks for being here. As you saw today, the ribs
went flying out of the pants like crazy, and the
sauce and rub had just been selling out today.
Speaker 8 (13:14):
Oh yes, it did. I think we went through about
five or six trays.
Speaker 3 (13:17):
Yeah.
Speaker 2 (13:17):
Easy.
Speaker 3 (13:18):
So you guys made this sauce, and I remember when
I first tried it. I think I put my face
right into the jug. I didn't want to try to
drink the whole thing, and obviously it was the right
thing to do, because this sauce turned out to be incredible.
Speaker 2 (13:31):
Well, Tim can tell you all about this. We had
a recipe, right and we got out the turkey friar
and it was you know, the weather, it was summertime
and whatever, and we just started in with the ingredients
remember that.
Speaker 8 (13:42):
Oh yeah, started in with a pot and butter onion.
Everything just went right in there. And a good portion
of a fifth of bourbon.
Speaker 3 (13:52):
So the original recipe called for real bourbon.
Speaker 2 (13:55):
Correct, Absolutely, we use some Jack Daniels honey in there.
We tried. We had a couple of different bourbons in
there because it was for a special event. It was
Chim Mixic getting married.
Speaker 3 (14:07):
That's a pretty special event.
Speaker 4 (14:08):
Him.
Speaker 2 (14:08):
Oh yeah.
Speaker 8 (14:09):
So there was I believe eleven or twelve pork shoulder
butts that were all pulled and this bar this was
the barbecue sauce.
Speaker 3 (14:18):
For it at number one where was my phone call?
And number two? So the bourbon was used for the sauce.
Was the bourbon also used for consumption?
Speaker 2 (14:28):
Yes, oh, yes, marinating now, I because they were married
at the Salmon Ranch and we made I don't know
how much. We made four or five gallons of it
and there wasn't any left. I know that there was.
Speaker 3 (14:42):
I remember when John and I first tried it. We
were filming the show and John was sitting right next
to me, and I think we had like some rolls
or something next to us, and we just tried the
sauce and we were drinking about the gallon.
Speaker 5 (14:53):
Yeah, we were like actually when we were finished with
the food that it was on I think it was brisket.
We were spooning it into our just the sauce. It
was hilarious.
Speaker 3 (15:02):
Everyone's looking at John and me. We're just doing this
and then it looked ridiculous.
Speaker 2 (15:06):
But it was delicious, and I think Jim said, what
is wrong with you?
Speaker 3 (15:09):
Guys? Thank you so much.
Speaker 2 (15:12):
Well, they specialize in stealing food basically, so so a
good time was had by all. What else did we have?
We did pork butts, remember we had them all going
and then it's pouring rain. Remember that. Oh yeah, that's great.
Speaker 8 (15:24):
Oh yeah, we had Dutch ovens cooking out on the fire,
and uh, I think we did. We also did some
pork loins all inside the Dutch ovens and a pouring
rain and everything still survived.
Speaker 3 (15:36):
So let me ask you a question. That's my last
question for you guys. Did you ever think on that
day when you were getting married, that you would find
yourself in Palmers selling that very sauce that you made
that day?
Speaker 2 (15:48):
I didn't. It was the farthest thing from my mind.
And that well, I'll tell you one thing. Welch, I mean,
he drives you nuts with stuff, and he kept pounding
away and do it? Do it, do it, do it,
And then we got into it and the next thing
you know, we're everywhere and coming up. We're working on
a blueberry bourbon barbecue sauce and a hot version of
our rub.
Speaker 3 (16:09):
So all is good, I guess said, I think everything
went well. The ribs, ribs are all gone. I don't
know if we had any sauce left there was They
were flying off the shelves.
Speaker 8 (16:19):
All I can say is it one taste of this
sauce and you'll know why it's here.
Speaker 3 (16:23):
I agree.
Speaker 2 (16:24):
All right, Well, Tim, thank you, I appreciate you coming
out here today horsing around with us. Tim's one of
our four partners here at sam and Ranch Foods.
Speaker 3 (16:32):
Wait, who are the partners again?
Speaker 2 (16:33):
That'd be the Matthew T. Wilson yours truly, And then
that net went welch. Oh, he's actually not well. He
is a net with today, but not always.
Speaker 3 (16:42):
No, he's a smart guy. And plus he has a
pretty good landscaping company too.
Speaker 2 (16:45):
Yeah, and he does the opening of our show.
Speaker 3 (16:48):
He does do the opening our show. I've got John,
because you do the opening of our show today, how
would you do the closing?
Speaker 2 (16:54):
Well?
Speaker 5 (16:55):
Folks, thanks for tuning in. That's it here on Your
Grilled This podcast thanks to Jim, Matt, Tim, myself, and
the great people here at Palmer's Foods in Rochester, New York.
Till next week, have yourself a grill fastic week
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