May 30, 2023 • 13 mins
On this episode, Matt and Jim are slinging the sauce and handing out samples at Food Towne supermarket in North Chili, NY. It just so happens that Abby from Dogfish Head and Sam Adams is slinging craft beer and handing out samples right across from them. Craft beer and food? I'm sure you can guess what happens next!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:03):
It's time to take your grilling skillsto the next level. We will take
her from grill disaster to grill master. So grab your tongue, jar aprons,
and your pint glasses. Get readyto grill this with Matt Wilson and
Jim Salmon. Hey, welcome togrill. Is Jim Salmon here along with
a great Matthew T. Wilson.Guess where we are? Guess what the
(00:23):
cheese stands for? Today? AmI torby Loss? Is this a festival?
Where are we food town in Shila? Yeah, we're on the road
with the Salmon Ranch, Cherry Bourbon, barbecue sauce and the Salmon Ranch Trail
dust Rub, and we're serving upsome great samples with meatballs and the barbecue
sauce, and we're gonna visit witha whole bunch of really cool people.
(00:45):
There's a beer lady over there whichis just waiting for you to interview her.
Why that makes sense? Barbecue sauceand oh yeah. Just a quick
mention to some of our great sponsors. Send us seafood, of course,
send us see dot com and TipsyLight Company Tipsy lights dot com. You
gotta have one of those lights outthere, the New York State Craft Brewers
(01:06):
Association, think New York Drink,New York dot Com festivals coming up,
Matt and I are going to beI think June twenty fourth, We're going
to be at the Canal Side Festivalthere with those folks and with our sauce
and horsing around, so you don'twant to miss that. The Komodo Joe
Grill Company, so the best ceramicgrow on a planet. And of course
this is the Grill List podcasting.Get it on Ihearted Speaker, Spotify,
(01:27):
Apple, wherever you get your podcast, right, Matthew, I've heard this
podcast before. It's pretty good.So so we have a lady representing Sam
Adams and Dogfish and she's got abunch of beers over there. I had
a berry one which was really good. I enjoyed it. It's a low
APV. It was a four pointseven five or something like that. It
(01:48):
was really great. You have toget over it and try it. They
have a seventeen over there in aneighteen. So what you're saying is I
should get a bet here. Well, yeah, we still have to be
standing up when we do this,but you know, yeah, we gotta
try that yeah, I tried that. There's a nine percent that I tried.
It's like a great fruit one.It was actually really good, and
then nine did not come through thathard. So it's one of those that
(02:09):
if you don't pay attention, youcould be messed up real fast. Now
I have some family members standing heretoo. Now I don't want to say
this too loud, but if yougo over there and interview my wife,
I'll give you a twenty dollars.All right, obviously if I can make
this happen, hang on, I'mgonna sneak over. Letna sneak over over
real quick to see. I gotthe death. Look, I'm walking back.
(02:31):
I got scared at you. Youfailed me. No, go get
her to say something. I gotyou. Look at your wife and your
son are both shaking their heads.Just just you think you know a family,
right Listen, I tried, Igot the death, Claer, I
walked away, and I have tosell sauce here hanging Would you like to
(02:52):
try some cherry bourbon barbecue sauce?Oh you sure? Okay? All right,
hold on point you hold this,let me let me show you out.
All right, wait a minute,all right, let me that's Matthew
Wilson, and uh yeah, hedoesn't let anybody go by without trying it.
(03:12):
I mean, one hundred pounds ofcherries in each batch. It's so
bloody. What do you think youlike it? Yeah, we're almost out
of meatballs already. We've only beenhere half an hour. There you go.
(03:36):
This is a nice grocery store.This is small town America here.
Yeah, years ago probably, huhyeah, well, yeah you'll like that
barbecue sauce. A lot of cherriesin there. It's different. It's really
(03:57):
cool. Yeah. Hey, bythe way, is this still working?
Oh okay, I didn't know.I didn't know. Well, you know,
that's part of the bloopers. Yougotta keep in buddy. Come on,
this is great. We've we've alreadysold more sauce tonight here than they've
sold in a month. So weneed to wear on. Yes, we
do. Yeah, you have tocome here every night. We do.
(04:19):
Yeah. One of the coolest thingsin Foodtown is the meat and the meat
prices. No, I I seldomleave one of our events without buying food.
I'm probably gonna leave it with somemeat today. They have really good
meat, really good prices too,So Food Town of course in Chila corner
of two fifty nine and something elseBuffalo Road or yeah Buffalo, Yeah,
(04:43):
there you go. I should probablyknow that right here. Yeah, it's
great, all right, girl less, We'll take a quick break and be
back with well we'll figure it outclothes podcast. I'm gonna go drink some
beer and then sell some meat balls. Were right back. So we're here
at Foodtown in North Childe. That'sthe girl this podcast. Jim Samon's over
there handing out samples and meatballs coveredin our sauce to some of these store
(05:08):
patrons. Here and run across fromus is a nice young lady giving out
samples of beer, which I thinkis a complete awesome combination. If I
could ask, please, what's yourname? My name's Abbey, and Abby
what are you doing here today?I am sampling some dogfish Head and Sam
Adams beers. No, that's great, So this would be considered like craft
beer, not your standard regular beers. Correct, Yes, it's craft beer.
(05:30):
Excellent, excellent. How long haveyou been into craft beer? I
know everyone usually starts with like regularbeer, Like I know, my first
beer was like a keystone or something. What how what got you into the
craft beer world. Honestly, dogfishhead. I went to a music festival
and they had a beer called FestinaPeesh, which sadly they aren't producing much
anymore, and it was a peachsour that tasted delicious, and I was
like, anymore of that? Excellent? Excellent. So I know the styles
(05:54):
of beer that are out on themarkets right now, what's your favorite kind
of beer? I know there's likethere's sours, iPads, there's stouts,
there's all you know, pills,there's laggers, all types of stuff.
What what kind of beer do yougravitate towards the most? Yeah? I
really like light things. A hellis a colch a pilsner, that's my
jam mostly. I know a lotof the like the actual brewers themselves,
(06:14):
they kind of lean towards that too, because it's a little tougher, get
that even balanced, clean taste.It is a load like fruit or load
like hops and stuff. Yeah,yeah, I think that if you can
make a clean Chris pilsner, yougot your brewing game in a bag.
Excellent, excellent. So when yougo to like a craft beer festival and
you see all these people trying thesecraft beers and from everywhere. How does
(06:35):
it make you feel to see warcraftbeer came from like when it first came
out like years ago, to whereit is now where it's kind of it's
it's it's booming in an upstate NewYork, New York student in general.
You know, it's it's a reallybigger. How does it make you feel
to see that kind of growth?I actually think it's great. Um,
I'm doing one of the Lilac Festivaltomorrow. Yeah, I'm pouring at one
of those. Um, I've beento them and I've participated in them for
(06:56):
a long time. I think it'sawesome that people get to try and have
a chance to different beers from differentplaces or even just local ones. That's
very cool. The cooling about todayis you can come here. You can
buy your eggs, your milk,your Jim salmon, salmon ranch, cherry,
burberbercue sauce, have a sample ofit. Come here, drink some
beer, buy some beer, gohome. Your day is out. Here
(07:16):
comes Jim, He's coming. Don'tforget to ask her about the worldwide stout.
Oh yes, and what's the otherone? Dog head one twenty minute
IPA wait man, don't forget toask her about he ran over from doing
the sauce and remind me of that, so I guess I gotta ask.
So recently you just talk to meJe Gemini, and you told us about
what the actual minutes mean when wetalk about twenty sixty, one hundred twenty
(07:39):
minute type thing. Can you kindof break that down? Yeah, So
sixty minute, which is our flagshipi PA for dogfish Head, it just
means that it was continually hopped inthe kettle for sixty minutes. So they're
just a one minute once a minute. They're dropping in some hops for it.
Same with a ninety minute. Again, they're continuously hopping for ninety minutes
and the same goes for one hundredand twenty minute. That's awesome and that
kind of that ups the ABV inthose two as well, right a little
(08:01):
bit. Yeah, I mean it'sit also ups like the flavor profile,
the alcohol levels. Um those hopssay sometimes their dry hops, so it's
really more aroma and like a littleacidity and some um some things like that.
Excellent, All right, final questionbefore I have to get pulled back
at to do with my job overhere. I guess if someone wants to
learn more about Dogfish, Head Aleor Sad Adams or any type of beer
(08:22):
that you represent here. How canthey find it? Is there a website
or anything they can go to?Yeah, so Dogfished has its own website.
Um, Sam Adams has their ownwebsite, or you can look under
our umbrella, which is Boston BeerCompany. So we do all of those
as well as Angry Orchard, TwistCity, and truly I drink all those.
Yeah, they're all good, They'reall well, it was a pleasure
talking to you. I'm sure whileI'm here, you'll see be visited a
(08:43):
couple of times because you know youryour beer's pretty good. So I might
be back. It sounds good.Thank you so much, Grillas Podcast.
We'll be right back. So,Jim, we're we are going through a
lot of sauce today. We are, we're cranking the sauce out. We've
sold three or four cases already heretoday. And Foodtown right in Rochester,
New York. It's on the cornerof two fifty nine, I think,
in Buffalo Road. And it's ait's it's it's one an American hometown.
(09:11):
Uh, small business owner type supermarketis here in this country. It's a
wonderful place. I love the layout'screat You're right, this is this reminds
you of a classic grocery store,the ones that you're used to back in
the day, where you could fireall your stuff. You got your meat
market meat up on over here,you got your beer in the back there.
It's a perfect place. And wegot beer across from us. Absolutely
(09:31):
we do. Now. One ofthe things that I noticed my standing here
is that the people know each other, the people you know, the Hi
Joe, Hi Sam hid doors.You know. It's just it's like really
a small town America right here atFoodtown. It is. I actually I
actually pulled into a high school friendof mine. You did. Yeah,
it's great. So we we takegirls on the road every once in a
(09:52):
while. And uh we're we're ofcourse here to sell salmon ranch cherry bourbon
barbecue sauce that's best sauce on theplanet, by the way, the planet,
and salmon ranch trail desk rob Butbut what a lot of fun,
you know, get out meet somenew people. We've never been here before.
Um to do this demonstrate you know, sampling and and we're going through
(10:13):
these uh these uh meatballs like crazy. So it's all good. Yeah,
you know, I always you andI both there's one thing that we both
threw on. We love small business. We promote small business business heavily,
and we love being at placed likethis. And I'll tell you the um
dog Fish head yep beer is excellent. Yeah, we've I think we've done
(10:35):
some on Girl List before with dogFish, but um, I there's a
whole variety of things and they're great. They have some slurs over there,
and then they have that worldwide stoutyou were telling us all about. It's
really cool. It's delicious. I'mgonna leave here today with probably a twelve
pack of that when I got whenI go home and am I sitting in
front of my TV, I'm gonnaenjoy it myself. Here you go.
I love it. Well, we'regonna take a quick break because we're letting
(10:56):
people go. I saw that.I'm gonna get back to work, all
right, We'll be back mark Grillas. I can't tell you when we've had
more fun. It's always fun whenwe take Grillas on the road. We're
out of foodtown, like we saidin Chilane, New York, and we're
wrapping up our sampling here went throughall of our meatballs and sold a ton
of salmon ranch cherry rib and barbecuesauce and salmon ranch trailed dust rub which
(11:18):
is available all the time here atfood food town. Ye listen, it
was fun. We had to besome people. The fact that we were
standing across from a beer vendor aswell was amazing because we did Yeah,
that made it a lot easier totake a lot of fun. So people
would try the meatball and they hadwashing on with the beer and then by
both it was It was perfect.And I just want to say that Food
(11:39):
Towne is an example of it's Idon't want to say small, because that
isn't right. It's a it's it'sa fairly good sized, locally owned market
and they have they have butcher guysand gals in there. They have great
meat produce departments, awesome. Theyhave a beer aisle that's a killer,
which we were staring at all nighthere, and they have great local artisan
(12:03):
type craft things like the salmon ranch, cherry and bourbon barbecue sauce. So
this is a wonderful place and it'sa good small town America market to shop
at. It is there's another personto walk around with other sausage samples as
well, if I remember. Soit was nice they let you try some
of the product here. We triedthe salmon ranch, you know, cherry
bourbon, barbecue sauce with the meatballs, Trys Kraft beer, tryst some sausage
(12:26):
or this kind of place, easyto find stuff. This is a great
store. Yeah it is. Andand they did fresh Friday because today's Friday.
So it's a win here. Andwe've had a great time. Want
to thank all the people, allthe great people and the owners and whatever
at Foodtown here in Chila, NewYork. Listen, I had, I
had a blast. We had somebeers too, Jim. We did we
sample stuff up, you know,over and over again. No, it's
(12:48):
really really good. I wanted todive into that eighteen stuff, but we
have to drive home. That's theproblem. We'll do that in the studio.
How's that. Yes, being onthe road makes it harder for us
to go crazy with stuff like that. There you go, all right,
Well, it's grill us extra actually, and uh you know, we'll be
back next week. You don't wantto miss it. We're on iHeart,
uh, Speaker, Spotify, Apple, wherever, you get your podcasts grills
(13:09):
podcast dot com, where if you'reout of town listening to this in California,
you can order the salmon ranch traildust rub and the cherry Bourbon barbecue
sauce will ship it right to youGrill This podcast dot Com. That's right.
If you're not local again, it'sat Food Talent, It's at Palmer's,
It's at Trianos, it's at Skipson the Ridge. You can see
all the list of all the locationsat Jim Salmon dot com and also what
(13:31):
Jim said. If you're out ofthe location of New York, if you're
not around here, go to grillspodcast dot com and or yourself something All
right, We'll be back next weekwith another edition of Grill Riz
It's time to take your grilling skillsto the next level. We will take
her from grill disaster to grill master. So grab your tongue, jar aprons,
and your pint glasses. Get readyto grill this with Matt Wilson and
Jim Salmon. Hey, welcome togrill. Is Jim Salmon here along with
a great Matthew T. Wilson.Guess where we are? Guess what the
(00:23):
cheese stands for? Today? AmI torby Loss? Is this a festival?
Where are we food town in Shila? Yeah, we're on the road
with the Salmon Ranch, Cherry Bourbon, barbecue sauce and the Salmon Ranch Trail
dust Rub, and we're serving upsome great samples with meatballs and the barbecue
sauce, and we're gonna visit witha whole bunch of really cool people.
(00:45):
There's a beer lady over there whichis just waiting for you to interview her.
Why that makes sense? Barbecue sauceand oh yeah. Just a quick
mention to some of our great sponsors. Send us seafood, of course,
send us see dot com and TipsyLight Company Tipsy lights dot com. You
gotta have one of those lights outthere, the New York State Craft Brewers
(01:06):
Association, think New York Drink,New York dot Com festivals coming up,
Matt and I are going to beI think June twenty fourth, We're going
to be at the Canal Side Festivalthere with those folks and with our sauce
and horsing around, so you don'twant to miss that. The Komodo Joe
Grill Company, so the best ceramicgrow on a planet. And of course
this is the Grill List podcasting.Get it on Ihearted Speaker, Spotify,
(01:27):
Apple, wherever you get your podcast, right, Matthew, I've heard this
podcast before. It's pretty good.So so we have a lady representing Sam
Adams and Dogfish and she's got abunch of beers over there. I had
a berry one which was really good. I enjoyed it. It's a low
APV. It was a four pointseven five or something like that. It
(01:48):
was really great. You have toget over it and try it. They
have a seventeen over there in aneighteen. So what you're saying is I
should get a bet here. Well, yeah, we still have to be
standing up when we do this,but you know, yeah, we gotta
try that yeah, I tried that. There's a nine percent that I tried.
It's like a great fruit one.It was actually really good, and
then nine did not come through thathard. So it's one of those that
(02:09):
if you don't pay attention, youcould be messed up real fast. Now
I have some family members standing heretoo. Now I don't want to say
this too loud, but if yougo over there and interview my wife,
I'll give you a twenty dollars.All right, obviously if I can make
this happen, hang on, I'mgonna sneak over. Letna sneak over over
real quick to see. I gotthe death. Look, I'm walking back.
(02:31):
I got scared at you. Youfailed me. No, go get
her to say something. I gotyou. Look at your wife and your
son are both shaking their heads.Just just you think you know a family,
right Listen, I tried, Igot the death, Claer, I
walked away, and I have tosell sauce here hanging Would you like to
(02:52):
try some cherry bourbon barbecue sauce?Oh you sure? Okay? All right,
hold on point you hold this,let me let me show you out.
All right, wait a minute,all right, let me that's Matthew
Wilson, and uh yeah, hedoesn't let anybody go by without trying it.
(03:12):
I mean, one hundred pounds ofcherries in each batch. It's so
bloody. What do you think youlike it? Yeah, we're almost out
of meatballs already. We've only beenhere half an hour. There you go.
(03:36):
This is a nice grocery store.This is small town America here.
Yeah, years ago probably, huhyeah, well, yeah you'll like that
barbecue sauce. A lot of cherriesin there. It's different. It's really
(03:57):
cool. Yeah. Hey, bythe way, is this still working?
Oh okay, I didn't know.I didn't know. Well, you know,
that's part of the bloopers. Yougotta keep in buddy. Come on,
this is great. We've we've alreadysold more sauce tonight here than they've
sold in a month. So weneed to wear on. Yes, we
do. Yeah, you have tocome here every night. We do.
(04:19):
Yeah. One of the coolest thingsin Foodtown is the meat and the meat
prices. No, I I seldomleave one of our events without buying food.
I'm probably gonna leave it with somemeat today. They have really good
meat, really good prices too,So Food Town of course in Chila corner
of two fifty nine and something elseBuffalo Road or yeah Buffalo, Yeah,
(04:43):
there you go. I should probablyknow that right here. Yeah, it's
great, all right, girl less, We'll take a quick break and be
back with well we'll figure it outclothes podcast. I'm gonna go drink some
beer and then sell some meat balls. Were right back. So we're here
at Foodtown in North Childe. That'sthe girl this podcast. Jim Samon's over
there handing out samples and meatballs coveredin our sauce to some of these store
(05:08):
patrons. Here and run across fromus is a nice young lady giving out
samples of beer, which I thinkis a complete awesome combination. If I
could ask, please, what's yourname? My name's Abbey, and Abby
what are you doing here today?I am sampling some dogfish Head and Sam
Adams beers. No, that's great, So this would be considered like craft
beer, not your standard regular beers. Correct, Yes, it's craft beer.
(05:30):
Excellent, excellent. How long haveyou been into craft beer? I
know everyone usually starts with like regularbeer, Like I know, my first
beer was like a keystone or something. What how what got you into the
craft beer world. Honestly, dogfishhead. I went to a music festival
and they had a beer called FestinaPeesh, which sadly they aren't producing much
anymore, and it was a peachsour that tasted delicious, and I was
like, anymore of that? Excellent? Excellent. So I know the styles
(05:54):
of beer that are out on themarkets right now, what's your favorite kind
of beer? I know there's likethere's sours, iPads, there's stouts,
there's all you know, pills,there's laggers, all types of stuff.
What what kind of beer do yougravitate towards the most? Yeah? I
really like light things. A hellis a colch a pilsner, that's my
jam mostly. I know a lotof the like the actual brewers themselves,
(06:14):
they kind of lean towards that too, because it's a little tougher, get
that even balanced, clean taste.It is a load like fruit or load
like hops and stuff. Yeah,yeah, I think that if you can
make a clean Chris pilsner, yougot your brewing game in a bag.
Excellent, excellent. So when yougo to like a craft beer festival and
you see all these people trying thesecraft beers and from everywhere. How does
(06:35):
it make you feel to see warcraftbeer came from like when it first came
out like years ago, to whereit is now where it's kind of it's
it's it's booming in an upstate NewYork, New York student in general.
You know, it's it's a reallybigger. How does it make you feel
to see that kind of growth?I actually think it's great. Um,
I'm doing one of the Lilac Festivaltomorrow. Yeah, I'm pouring at one
of those. Um, I've beento them and I've participated in them for
(06:56):
a long time. I think it'sawesome that people get to try and have
a chance to different beers from differentplaces or even just local ones. That's
very cool. The cooling about todayis you can come here. You can
buy your eggs, your milk,your Jim salmon, salmon ranch, cherry,
burberbercue sauce, have a sample ofit. Come here, drink some
beer, buy some beer, gohome. Your day is out. Here
(07:16):
comes Jim, He's coming. Don'tforget to ask her about the worldwide stout.
Oh yes, and what's the otherone? Dog head one twenty minute
IPA wait man, don't forget toask her about he ran over from doing
the sauce and remind me of that, so I guess I gotta ask.
So recently you just talk to meJe Gemini, and you told us about
what the actual minutes mean when wetalk about twenty sixty, one hundred twenty
(07:39):
minute type thing. Can you kindof break that down? Yeah, So
sixty minute, which is our flagshipi PA for dogfish Head, it just
means that it was continually hopped inthe kettle for sixty minutes. So they're
just a one minute once a minute. They're dropping in some hops for it.
Same with a ninety minute. Again, they're continuously hopping for ninety minutes
and the same goes for one hundredand twenty minute. That's awesome and that
kind of that ups the ABV inthose two as well, right a little
(08:01):
bit. Yeah, I mean it'sit also ups like the flavor profile,
the alcohol levels. Um those hopssay sometimes their dry hops, so it's
really more aroma and like a littleacidity and some um some things like that.
Excellent, All right, final questionbefore I have to get pulled back
at to do with my job overhere. I guess if someone wants to
learn more about Dogfish, Head Aleor Sad Adams or any type of beer
(08:22):
that you represent here. How canthey find it? Is there a website
or anything they can go to?Yeah, so Dogfished has its own website.
Um, Sam Adams has their ownwebsite, or you can look under
our umbrella, which is Boston BeerCompany. So we do all of those
as well as Angry Orchard, TwistCity, and truly I drink all those.
Yeah, they're all good, They'reall well, it was a pleasure
talking to you. I'm sure whileI'm here, you'll see be visited a
(08:43):
couple of times because you know youryour beer's pretty good. So I might
be back. It sounds good.Thank you so much, Grillas Podcast.
We'll be right back. So,Jim, we're we are going through a
lot of sauce today. We are, we're cranking the sauce out. We've
sold three or four cases already heretoday. And Foodtown right in Rochester,
New York. It's on the cornerof two fifty nine, I think,
in Buffalo Road. And it's ait's it's it's one an American hometown.
(09:11):
Uh, small business owner type supermarketis here in this country. It's a
wonderful place. I love the layout'screat You're right, this is this reminds
you of a classic grocery store,the ones that you're used to back in
the day, where you could fireall your stuff. You got your meat
market meat up on over here,you got your beer in the back there.
It's a perfect place. And wegot beer across from us. Absolutely
(09:31):
we do. Now. One ofthe things that I noticed my standing here
is that the people know each other, the people you know, the Hi
Joe, Hi Sam hid doors.You know. It's just it's like really
a small town America right here atFoodtown. It is. I actually I
actually pulled into a high school friendof mine. You did. Yeah,
it's great. So we we takegirls on the road every once in a
(09:52):
while. And uh we're we're ofcourse here to sell salmon ranch cherry bourbon
barbecue sauce that's best sauce on theplanet, by the way, the planet,
and salmon ranch trail desk rob Butbut what a lot of fun,
you know, get out meet somenew people. We've never been here before.
Um to do this demonstrate you know, sampling and and we're going through
(10:13):
these uh these uh meatballs like crazy. So it's all good. Yeah,
you know, I always you andI both there's one thing that we both
threw on. We love small business. We promote small business business heavily,
and we love being at placed likethis. And I'll tell you the um
dog Fish head yep beer is excellent. Yeah, we've I think we've done
(10:35):
some on Girl List before with dogFish, but um, I there's a
whole variety of things and they're great. They have some slurs over there,
and then they have that worldwide stoutyou were telling us all about. It's
really cool. It's delicious. I'mgonna leave here today with probably a twelve
pack of that when I got whenI go home and am I sitting in
front of my TV, I'm gonnaenjoy it myself. Here you go.
I love it. Well, we'regonna take a quick break because we're letting
(10:56):
people go. I saw that.I'm gonna get back to work, all
right, We'll be back mark Grillas. I can't tell you when we've had
more fun. It's always fun whenwe take Grillas on the road. We're
out of foodtown, like we saidin Chilane, New York, and we're
wrapping up our sampling here went throughall of our meatballs and sold a ton
of salmon ranch cherry rib and barbecuesauce and salmon ranch trailed dust rub which
(11:18):
is available all the time here atfood food town. Ye listen, it
was fun. We had to besome people. The fact that we were
standing across from a beer vendor aswell was amazing because we did Yeah,
that made it a lot easier totake a lot of fun. So people
would try the meatball and they hadwashing on with the beer and then by
both it was It was perfect.And I just want to say that Food
(11:39):
Towne is an example of it's Idon't want to say small, because that
isn't right. It's a it's it'sa fairly good sized, locally owned market
and they have they have butcher guysand gals in there. They have great
meat produce departments, awesome. Theyhave a beer aisle that's a killer,
which we were staring at all nighthere, and they have great local artisan
(12:03):
type craft things like the salmon ranch, cherry and bourbon barbecue sauce. So
this is a wonderful place and it'sa good small town America market to shop
at. It is there's another personto walk around with other sausage samples as
well, if I remember. Soit was nice they let you try some
of the product here. We triedthe salmon ranch, you know, cherry
bourbon, barbecue sauce with the meatballs, Trys Kraft beer, tryst some sausage
(12:26):
or this kind of place, easyto find stuff. This is a great
store. Yeah it is. Andand they did fresh Friday because today's Friday.
So it's a win here. Andwe've had a great time. Want
to thank all the people, allthe great people and the owners and whatever
at Foodtown here in Chila, NewYork. Listen, I had, I
had a blast. We had somebeers too, Jim. We did we
sample stuff up, you know,over and over again. No, it's
(12:48):
really really good. I wanted todive into that eighteen stuff, but we
have to drive home. That's theproblem. We'll do that in the studio.
How's that. Yes, being onthe road makes it harder for us
to go crazy with stuff like that. There you go, all right,
Well, it's grill us extra actually, and uh you know, we'll be
back next week. You don't wantto miss it. We're on iHeart,
uh, Speaker, Spotify, Apple, wherever, you get your podcasts grills
(13:09):
podcast dot com, where if you'reout of town listening to this in California,
you can order the salmon ranch traildust rub and the cherry Bourbon barbecue
sauce will ship it right to youGrill This podcast dot Com. That's right.
If you're not local again, it'sat Food Talent, It's at Palmer's,
It's at Trianos, it's at Skipson the Ridge. You can see
all the list of all the locationsat Jim Salmon dot com and also what
(13:31):
Jim said. If you're out ofthe location of New York, if you're
not around here, go to grillspodcast dot com and or yourself something All
right, We'll be back next weekwith another edition of Grill Riz
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