Mama's Rolls and Home Brews

 Jim and Matt are finally back together again! Usually, Jim makes the food and Matt brings the beers.  This time, Jim made the beer!  Matt and Jim sample Jim's home brewed milk stout and a sour brewed by his son-in-law Alex.  Also, the fellas dine on spring rolls bought from a little hidden gem in Brockport, NY called Mama's Rolls.  Matt also brings a few other beers to try, and the guys talk about grill safety in cold weather.  Another fun filled episode of Grill This!  

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Episode Transcript

Speaker 1 (00:03):
It's time to take your grilling skills to the next level.
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon.

Speaker 2 (00:19):
Yes we are still alive. Hello everybody, Welcome to grill Us.
Jim and Matt here and.

Speaker 3 (00:32):
I'm it's good to see you.

Speaker 2 (00:35):
Thanks to all of our faithful, faithful listeners of grill This.
We we appreciate it. Life gotten away and will I'll
go through mine. So, uh, I guess it was early,
uh December. I believe I had a ten day vacation
in Cosmo.

Speaker 3 (00:54):
Yes, but what you deserve, you know what I'm going
to give you on the plots for that.

Speaker 2 (00:57):
Thank you, thank you, thank you. I love Mexican food,
I love the Mexican people, and I love the margerite.

Speaker 3 (01:04):
Yeah, everything about that and.

Speaker 2 (01:06):
The racist superior And so I was there for ten days.
My brother has a place there and he has for
twenty five years. It's a it's a yeah, beautiful, beautiful place.
I mean, you know, right on the ocean.

Speaker 3 (01:19):
That's fool.

Speaker 2 (01:20):
A big screen TV for football.

Speaker 3 (01:22):
You know, tell us a little bit, that's right.

Speaker 2 (01:24):
Uh. So then I come back and yeah, of course
I'm way behind at work. We dive in. We schedule
a couple of these, we did, and then my brother
has what's reported as a heart attack, and and so
he gets from Mexico back to Colorado where he lives.
I immediately get on a plane and go back there
and worked the way through that whole process. Turns out

(01:45):
not to be a heart attack, turns out not to
be coronary artery disease, not to be anything serious, and
but there was a little bit of a mystery there.
So he's still going through all of that. And then
I get back here and it's one thing after another
after another, and you know, Christmas and New Year's and
and uh, you know, we tried to do girls. We

(02:07):
did like like big men. We talked a.

Speaker 3 (02:09):
Few times, we set up some dates, but then things, Yeah,
it just was Number one. I'm happy that your brother's
doing well. I know your brother pretty good now to you,
and I like him a lot, so I'm I'm hoping
he's all well. Uh and yeah, same here man, just
the same thing. Holidays and then obviously the spring semester
for the college at the work I started, you're yeah,
orientations and visiting students and traveling to other colleges. I

(02:31):
got to do it again next week. So yeah, I've just
been I've been like that too, But I tried to
sneak in a few. I called them just the beer
podcast that I did. Yeah, they're a quick, little like
ten minute podcasts. Yeah, but yeah, it's good to be
have you back in the scene here, buddy.

Speaker 2 (02:47):
Well I was also I'll stick in there.

Speaker 3 (02:49):
Yeah.

Speaker 2 (02:50):
Somewhere in between that I got sick, you did, Yeah,
and I was miserable, you know how miserable? Then I
was getting better and then I had food puss. That
the worst, and I know exactly where it came from
and whatever, and you know how.

Speaker 3 (03:04):
I've had it horrible.

Speaker 2 (03:05):
That is right, Just thinking about it's making me thirsty though.

Speaker 3 (03:09):
You know what, there's there's some great beers that we
got going on today. I'm glad you feel okay. I
know we eat a lot of different things, so we're
gonna ge food points eat every day. It's part of
what Yeah, we eat bark, So I know it wasn't
this is gonna be a little personal. Was it coming
out of both ends.

Speaker 2 (03:27):
It was tough. Funny, it was it was tough, and
I just I can't be down.

Speaker 3 (03:34):
Yay. You have like seventeen jobs.

Speaker 2 (03:38):
Being down even one day, it takes me five to
make it up, you know, and it's like it's like craziness.
So anyway, today I have some update on some unique grills.
We're gonna talking grill fires, because this time of the year,
you've been using that grill, maybe out on the deck
or in the garage or in the carpoard or whatever,
and the weather's lousy, you just go out there your cooks.

Speaker 3 (04:00):
When you come back in and you haven't cleaned it,
that's dangerous.

Speaker 2 (04:02):
And towards the end of the winter season there's when
a few of these things kick off.

Speaker 3 (04:06):
Yeah.

Speaker 2 (04:07):
And then I've been brewing like a hound.

Speaker 3 (04:09):
Now, so that is cool. This is why I'm happy
you're back, as you've been brewing so many different things.
I can't wait to discuss this today with you.

Speaker 2 (04:17):
So first up, we had a sample of the black
cherry wine.

Speaker 3 (04:25):
Yet did you like it? It's really it's one of
the better ways you've done.

Speaker 2 (04:29):
It's dry, has a little sons taste to it. Yeah,
and uh, you know, I I don't know when I
bottled it a month ago maybe, and I don't have
many bottles at giving it away, and you know everybody
likes it. So I'm gonna get on another one of

(04:49):
those and get not necessarily black cherry, but I'll pick
out something. Maybe I'll do a raspberry, something with real sweetness.

Speaker 3 (04:56):
Yeah, yeah, no, this is this is excellent and I
thought it was very good. And I'm really getting into
the wines a lot more too, so I really am.

Speaker 2 (05:03):
Yeah, So for our first beer, would you mind if
we either did my son in law made a mango stout,
a mango sour, and I made a milk stout.

Speaker 3 (05:16):
Well, let's grill this, and you're the host of the show. Yeah,
so I think we start with the hosts beer.

Speaker 2 (05:21):
Okay, all right, Matt goes to the well. There is
a I have these sixteen ounce bottles with the bail
on top with the All you have to do is,
you know, you pull that bail up and the quirk,
if you will, pops up and you can reuse the
the seal, you can reuse the bottle. And I made

(05:42):
five gallons of this milk stout and it wound up
being about thirty bottles you pull ups, No, there is Yeah.

Speaker 3 (05:54):
That's nice sound. Yeah, so number one of these bottles.
Bottles are beautiful. Yeah, and the beer smells good. The
beer smells.

Speaker 2 (06:01):
I'm really really anxious for you to try this.

Speaker 3 (06:03):
Would you like some of your own beer too?

Speaker 2 (06:04):
Yes? Oh, absolutely, thank you, but you can take most
of it because I have well a bunch of it.
You brewed it. Now.

Speaker 3 (06:13):
It's funny, Jim, you have talked before I even sip this,
You've talked to you. We've been doing this podcast for
a little bit.

Speaker 2 (06:19):
Now, right.

Speaker 3 (06:19):
I don't know how many those our fourth year it is,
I don't know how many brewers you've talked to since
we've done this.

Speaker 2 (06:24):
A lot? Yeah, how lot?

Speaker 3 (06:26):
How does it feel to be on the other side.

Speaker 2 (06:27):
And this is especially not knowing whether it was going
to taste like gasoline or whether it was going to
be a milk stout that you would like. And I
picked milk stout I made. I made beer fifteen years ago.
We talked about it on a smaller but this time use.

Speaker 3 (06:44):
The bigger, the really big bucket.

Speaker 2 (06:46):
Right, yeah, this is yeah, so all right, all right, so.

Speaker 3 (06:50):
Before I sip it, do you know approximately what the
ABV is on this.

Speaker 2 (06:53):
It's six point five. Okay, yeah, so it's and it's
a milk stout, which is a winter beer.

Speaker 3 (06:58):
It is perfect.

Speaker 2 (06:59):
Matt tries it go.

Speaker 3 (07:06):
All right, So you want my honest opinion.

Speaker 2 (07:07):
Absolutely delicious, Yeah, delicious.

Speaker 3 (07:10):
This is what a milks stout is supposed to taste
as dark. It's got that even though you use the bucket,
has a barrel taste almost do it. You can get
like notes of like wood, which obviously you didn't use.
But it tastes like a milk spelt. It's supposed to taste.

Speaker 2 (07:24):
It's got the grains that create that, right, and it will.
It's only been bottled now for about two weeks, two
and a half weeks, so it will it will mellow
a little bit. If there's any of it left at
the super Bowl party.

Speaker 3 (07:41):
Oh, we will talk about that, Jim. We will talk
about the bills a little bit too, because oh my goodness,
I need too. I'm a Raiders fan, but you know
I love the bills. Yeah, and that is heartbreaking. But
we'll talk about Jim. This is now we've had I
don't know, I don't know how many beers we Drick
on this show a lot, a lot. This is in comparison,

(08:02):
a really good stout. We've poured a few out that
we have. Yeah, this is good.

Speaker 2 (08:07):
Thank you. I had a lot of fun making it,
and making beer. Making five gallons of beer is a
whole morning or afternoon project. It is just to get
started right, and you know it is of course cleanliness.
Sanitizing is thing one. Yeah, and if you don't do that,

(08:29):
you it'll go haywire, right, and you cook it down,
You get your work, you get it all set, you
pitch your yeast, and you just hope within twenty four
hours it takes off. I probably capped it off around
I don't know, one or two in the afternoon, and
before I went to bed, that airlock was cranking, so

(08:52):
it was right into it.

Speaker 3 (08:55):
So I wish you would have filmed this, you know.

Speaker 2 (08:58):
I thought about at However, I was in totally uncharted
territory and I didn't want to film a failure. And
I didn't want to when when a thing started foaming
and coming out of the top, I didn't get nervous.
I didn't want to film that and whatever, and then
you have to They have these special drops that you

(09:18):
put in there that it takes care of that and whatever.
So there was there was some challenges along the way,
but and I tasted it the process right, and it
was I thought it was wonderful right through the bottom.

Speaker 3 (09:31):
It really is good. Does this make you respect the
process that the actual brewers go through a little bit more?

Speaker 2 (09:37):
Absolutely? Because making this on a five gallon scale is
one thing. Making it on a seven barrel scales another
whole matter. Right, But uh so you know we're one
step closer to the grillss brewery. I liked it.

Speaker 3 (09:55):
Well, chers my friend job.

Speaker 2 (09:57):
I'm thank you very much. I appreciate and I've got,
you know, give you something.

Speaker 3 (10:02):
I was going to say, you know, you gotta you
took your partner a little bit.

Speaker 2 (10:07):
So this question.

Speaker 3 (10:08):
So you I know you you brew, you brew cider. Uh,
you've brewed a wine, uh and you brew beer? Which
one is the more more challenging the beer? Yeah?

Speaker 2 (10:18):
Oh yeah yeah the beer is is is more challenging. Well,
I would also say that I've never really created, uh
a cider that I was proud of.

Speaker 3 (10:29):
You had one that I really liked.

Speaker 2 (10:30):
I know, there were there were some that were pretty,
they were okay, they were good but I've never hit
the Holy Grail cider, you know, like a little beer cobbler, right,
But anyway, that's you know, but the beer is this
is excellent, much more of a challenge.

Speaker 3 (10:50):
I'm not saying that's because of alcoholism, but I would
drink a few bees.

Speaker 2 (10:57):
Nobody would hold you that. That's great.

Speaker 3 (11:00):
Yeah, it's really good.

Speaker 2 (11:02):
I liked it too. It's you know, when when you
like your own stuff, it's uh, you know, that's a
that's a that's good.

Speaker 3 (11:09):
You don't want to hate the stuff you made, right.

Speaker 2 (11:11):
And there have been some stuff like out out in
the barn, I have bottles of what do you call
that stuff that rhubarblind that just didn't work. A weasel
would drink, seriously, a mouse wouldn't drink. Speaking of that,
this is this is a funny little story. I had

(11:32):
to go out and get a tape measure to measure
something the other day, and I was I was out
in the barn getting read ready a little bit, changing
things around for the super Bowl party, which is you know,
turned into a a massive anyway, So I needed a
tape measure, so I went on the The shop is

(11:53):
on the other side of that wall, right behind us,
here's a studio, there's the shop. And I opened the door.
I opened the drawer of my toolbox to get a
tape measure out and there's this big ball fluff there
to mice and about twenty five little to no. And
I was in a hurry, and I said, you know what,
I can't even do. I just close it and ran.

Speaker 3 (12:13):
Let the family be for a little bit.

Speaker 2 (12:16):
So I got to get out of my shop back
and send them to heaven. But I just anyway, yeah,
to be there. So up next will be an English uh,
a brown ale. My good friend Dennis. He's been on
with us.

Speaker 3 (12:29):
I think I believe so actually.

Speaker 2 (12:31):
And Dennis would uh he likes Newcastle and some of
those and that's a that's a brown ale. So I
will I will make that, you know. Yeah, see how
I make out with that?

Speaker 3 (12:44):
So you've inspired me. So I haven't talked about this lot.
Jim for Christmas one year got me the same bucket
combination to prove beer right, and I've I set it
up a few times and I was gonna go in
and I'm like, I'm not sure, you know you can?

Speaker 2 (12:59):
You can?

Speaker 3 (13:00):
I love beer so much I don't want to mess
it up.

Speaker 2 (13:02):
You know what I mean, I can I can show
you these these I don't know what you call them,
institutional beer kits to make five gallons, which takes you
through the whole thing. It's a perfect way to start, yep,
and the instructions are perfect. Takes it from step one
to step two. You can't screw it up unless you

(13:24):
don't sanitize. Then you then you can screw it up.
But other than that, it is so much fun. Yeah,
you almost need two buckets because you have to transfer
to you don't get rid of the settlement on the
bottom and whatever. I've got a bunch of them out there,
so we can hook you up with that. That would be fun, Matt. Well,
you picked the pick the kind of beer you want.
This is kind of how I did it. As they

(13:46):
have these, you know, these kits. They're usually fifty sixty
bucks and after they time out for two years they
mark them down to half price. So for twenty twenty
five dollars, that's smart, get five gowns out. But if
you throw out the east, you buy a new package
of ale yeast and away you go.

Speaker 3 (14:06):
All right, So wet'll talk later about it. Yeah, yeah,
I'm in street.

Speaker 2 (14:09):
I'll get you hooked up.

Speaker 3 (14:10):
All right. Sounds good?

Speaker 2 (14:11):
All right? Beer number two.

Speaker 3 (14:13):
So you want to get into your your.

Speaker 2 (14:15):
Sons, Yeah, let's let's do that and then we'll dive
into what you have if you don't mind.

Speaker 3 (14:21):
I got some cool stuff today too, so.

Speaker 2 (14:23):
Yeah, okay, perfect, listen, here we go. This is nice
and this is my whoa, this is my son in law.
Alex made this. It's a mango sour. Now. I don't
know why he picked it, but look at the color.
I know it's got a ton of mango in it.

(14:44):
I watched him do it. He does it differently than I.
He dove right into the whole deal and bought a
brewing pod and Alex maid. Yeah, Alex made this.

Speaker 3 (14:54):
I've always liked.

Speaker 2 (14:55):
Now this has only been only been bottled for about
a week, so okay, that's yeah, probably young, but you know,
let's try it out. Good.

Speaker 3 (15:09):
Nicely done? Yeah, nicely done?

Speaker 2 (15:11):
That is that is a thirst quenching beer. Is look
at you. It tastes like to me, it tastes like pineapple,
but it's not. It's mango.

Speaker 3 (15:23):
You.

Speaker 2 (15:23):
I can taste the mango. Yes that you talk about it? Right?

Speaker 3 (15:26):
And we've had some extremely uh sour like puckery beers.
This is sour, but not like extreme pucker sour.

Speaker 2 (15:34):
Yeah yeah, and this isn't you know how some of
those are too dry?

Speaker 3 (15:39):
Yes, and we like dry.

Speaker 2 (15:41):
Yeah, we like dry, but it's too much back to
that institutional sound.

Speaker 3 (15:46):
Yeah, that's a good way to say it.

Speaker 2 (15:49):
Yep, that's good. I think this will be even better
after Yep.

Speaker 3 (15:53):
It's still you can't see through it. But I think
you're right.

Speaker 2 (15:55):
I think you need to.

Speaker 3 (15:56):
I need to need to rest a little longer. But
this is still really good.

Speaker 2 (16:00):
So you know, he brewed that right here. So we're
into uh, you know right now. If we sold these,
we you know, there's a couple of anyway.

Speaker 3 (16:09):
You to keep it up. I don't have to buy beer.

Speaker 2 (16:12):
There you go. So it's good. Yeah, I like that.

Speaker 3 (16:17):
So we missed us one of mentions, we missed a
pretty big one uh uh brewing event event that we
usually go to every year. We did, Yeah, the one
in Albany. It was the New York State Craft Wars
Association out and uh gosh, I forgot the name of
the hotel or the Belmont Belmont, Yes, yeap, that is
the cool and that's where you're you're inside it, but

(16:39):
it looks like you're outdoors, right. Yeah, and they have
a bunch of venters and I remember that still one
of the first ones we went to. And you want
all that beer? Remember that, I couldn't even get it all.
We took that picture with you have it. You had
a cart full of beer.

Speaker 2 (16:52):
It was so fun.

Speaker 3 (16:53):
Yeah, but we love that one and we we love
we love Paul Leone and we're gonna get back into
that too.

Speaker 2 (16:59):
You can check out all all the festivals on think
New York Drinking you dot com. Now there, you know,
it's a great website. You can buy tickets right on there.
They always has a have a designated driver ticket for
twenty five bucks or something. And uh and uh, it's
it's great. It's so much fun. We we I think

(17:19):
for the last two years we went to Albany and Syracuse.

Speaker 3 (17:23):
First we missed both of those.

Speaker 2 (17:24):
Yeah, and it just you know, we we'll get back
in on the horse. But but it's just life gotten away.

Speaker 3 (17:31):
But I just wanted to give those guys a shout out.
I know they always uh, we always have an open
invite to go there. And Paul let me know that.
So it's nice to know that, and we'll get back
onto that.

Speaker 2 (17:40):
It'd be good. I just want to stick out there.
A couple of good sponsors of the almost said home
repair Clan.

Speaker 3 (17:48):
But that's hey, that's a great show too. That's not
the station I listened to. What station is that against
news radio?

Speaker 2 (17:53):
Wham lesson? I know about that station, Homie pair clin
six six to ten every Saturday, nine to eleven on
Sundays alive all the time.

Speaker 3 (18:02):
Do you speak a pretty cool guy that produced that?

Speaker 2 (18:04):
Yeah, there was Matt to Tea because you were You
were a lot of fun. We had a good time
with you, and I feel I feel bad because I
used to torture you, but it was fun. Yeah, you
fed me at the same time though. A couple of things.
First of all, uh, the salmon Ranch cherry bourbon barbecue

(18:24):
sauce and the salmon ranch trail dust rub sauce. Had
a guy come up to me yesterday. I was m
seeing the American Public Workers Association Awards banquet, right, big deal,
hundreds of people, a lot of fun, and a guy
comes up to me and he goes, I love that rub,

(18:45):
he says. I can't I put it on everything I
find myself reaching for that. It's a cult. It is
so salmon ranch, trail dust rub, salmon ranch, cherry, bourbon
barbecue sauce is available at a couple of new places
Finger Lakes Ace Hardware, ah Canadagua Route three thirty two,
Warner Farms and Greenhouse at eighty four to twenty seven

(19:06):
West Hamry had the Roads out of Ways and what
a wonderful place. That is some of the best produced
food I've ever seen. And they have meat and and
of course our products. Ours Market on Monroe Avenue, Paternaries
Delhi in Hilton, Skips on the Ridge.

Speaker 3 (19:23):
I love that place.

Speaker 2 (19:24):
Roberts Farm Market in Madona, Palmers Direct to you Abers. Yeah,
I just delivered another load. O.

Speaker 3 (19:31):
I love that place.

Speaker 2 (19:32):
Yeah, so do I. Amen's Farm Market, Tryano's Delhi and
Stone Road Neid Black Foods. They make our rub basically
Bid Black Dose. But they have a great store there
at the Regional Market at nine hundred Jepson Road. Uh
Saved a lot in Albion, Sarah's Garden Center in Brockport,

(19:53):
and Butler Sales and Service in Auburn, New York. Really Yeah,
and they have the family. Yeah so and more to
come all the time. So get you know, tons of
that grilling season around the corner. We also have a
special goofy thing if you send me an email here,
we have a box with a homey pair, colic T
shirt and stuff like that. Big and hooky hook you

(20:15):
up with that. Gotcha big home show coming in March.

Speaker 3 (20:18):
That's always fun.

Speaker 2 (20:19):
And we'll be out there with with selling our products.

Speaker 3 (20:22):
Again and stuff. It's always a good time.

Speaker 2 (20:25):
So grill fires, Just get that out of the way
before we dive into another another deal. Let's see where
do I put that? Oh, no, grill fire, it's gone.
You know you ever have that happen to you? Oh? No,
how to put out a fire? I have? I have?
Grilling is one of life's greatest pleasures. Unlesure your house

(20:47):
is on fire. So you know, most common causes of
grill fires grease h and the grill hasn't been cleaned.

Speaker 3 (20:57):
So I was I always bring this up, but we
filmed that cooking. There was that grill fire that was.

Speaker 2 (21:10):
Rather than being a grease fire, that was a malfunction
of a power was it was a computer error which
almost killed us all but you know, so you you
turn off your burners. I always keep put water there.
They say you're not supposed to, but I put mist
on it and close.

Speaker 3 (21:29):
It's probably good.

Speaker 2 (21:30):
And then that's how I deal with They want you
to use a fire extinguisher, But if my grill catches fire,
chances are there's a steak on it. Check And I'm
not getting out of I'm not washing uh fire extinguisher
liquid off of off your so so clean your grill,
you know, And and I one of these things that

(21:53):
that I learned over and over and over again is
if you haven't cleaned your grill, unless it's perfectly clean,
don't turn your back on it, because that's when it
goes to how that happens, right, I mean that you
know you don't you don't especially and we've talked about this,
that nauseum that I have a grill that I use
a barbecue sauce mop on. You slather it and just

(22:17):
flying all over the next thing, you know, it's a
quarter of an inch stick on the burners and all
things on fire. Right, But that's a throwaway grill.

Speaker 3 (22:25):
So I have one of those two I've done. I
do whatever I don't so I don't let me ask
your question and you can answer honestly. Is that everything?
Because I do it too, right, We both do it.
Every year I buy one of those girls, cheap girls,
you know what I mean. It's always less than a
hundred bucks. And the same thing. That's the thing we want.
You want to mop and slather and barbecue sauce things

(22:46):
up and it only lasts for like a year. You
got toss it, do.

Speaker 2 (22:49):
It again, especially because you leave it outside too. But yeah,
is that smart for us to do? I don't. It's
one of those things because we can.

Speaker 3 (22:57):
Yeah, good point.

Speaker 2 (22:59):
But what uh? Some family members in my family like
it when I take uh pork ribs and I cut them,
you know, individual, so I have them individually. I'm all
laid out here. I'm mopping that stuff on here like crazy.
I might have used some uh uh you know, meat
tenderizer or some lowries on there, or are rub on it,

(23:22):
and and then I just go at it and whatever,
and it's it's thick, built up with barbecue sauce, and
it's crispy and spice.

Speaker 3 (23:30):
It caramelizes sauce.

Speaker 2 (23:31):
I get it. And it's it's wonderful eating that way. Now,
that's not it's a mess. Though, it's a mess, but
that's not uh, you know, competition ribs or anything. But sure,
and it messes your grill mess crazy anyway, So don't
use common sense clean your grill. Uh, don't burn your
house down or your car port, which is you know,

(23:52):
that's that's no fun.

Speaker 3 (23:53):
What's your thoughts on people who open the garage door
and grill inside the garage?

Speaker 2 (23:58):
Well, they say, you're not even supposed to have, No,
you're not propane cylinders inside your house, right, And I
agree with that. Propane uh sets on the it settles,
it settles down. Natural gas rises because it's heavier there.

(24:18):
It's lighter than Propane's heavier than air, so it sits
on the bottom, right, And you know, every once in
a while there's something goofy that goes on, and you
don't want that. Have propane cylinders in your house, even
the little ones. They say, that's ridiculous.

Speaker 3 (24:34):
And I have one older ones in my house. But yeah,
you're not. You're not supposed to. What about like charcoal
grow in your in your garage? Now A question I
asked about that as the fumes can that mesh you up?
A little.

Speaker 2 (24:48):
Yeah, I suppose if you're an idiot, Yeah, if you
if they're near right just under the door, okay, yeah, okay,
But if there's a room above, absolutely not. And and you know,
charcoal does produce carbon monoxide, so that's that's not a
good thing if you have a carbon monoxide detector in
your garage, which would be stupid too anyway, because your

(25:10):
car would set it off every day. But anyway, that's
you know, the best thing to do is not do that,
because it's it's messing with the walls and ceiling and
what you damage your house at the same time. I mean,
why do that anyway? I don't know. I have a
good friend of mine, you know, Dale, and we go

(25:31):
up to the end around actually have a place there,
and we routinely have to chisel three feet of snow
off the top of the grill just to get to it.
So that's that's part of the ambiance, is doing it.

Speaker 3 (25:42):
Do you still grill in the winter.

Speaker 2 (25:45):
All the time? Yeah? Well, I have the the main
grill here in the outdoor kitchen area, which is the
outdoor kitchen area is covered in the winter with big
canvas tarps that on a on a sliding rope, you know,
so I can, I can open it up, I can
get in there and grow. And we will be doing
that most likely at Super Bowl.

Speaker 3 (26:06):
So wait, am I invited?

Speaker 2 (26:08):
Of course?

Speaker 3 (26:09):
Okay, so to make sure.

Speaker 2 (26:10):
You were actually Diane thought this was pretty funny because
you were the first one to get back to her.

Speaker 3 (26:17):
Yes, it's a great time, so much good food. It's
a lot of great beer. We usually have that big
fire going on in the back.

Speaker 2 (26:26):
Yep. I have to build that yet. I have got
out there to build that yet, but I will.

Speaker 3 (26:30):
But this time, Jim, we thought maybe we'd be watching
the Bills.

Speaker 2 (26:33):
Yeah, I know, that was a very big disappointment. Yeah,
you know, no matter what you think about that whole deal,
and you know, it's just frustrated.

Speaker 3 (26:44):
It's very frustrated.

Speaker 2 (26:45):
It's frustrating when you're playing against another team and the
referees and.

Speaker 3 (26:49):
The I'm glad at least you're honest enough to admit that.

Speaker 2 (26:52):
Yeah. So I don't know, it's just it was very disappointing.
And I don't know what's gonna happen with that. I
really don't because.

Speaker 3 (27:01):
How many times can you keep doing that?

Speaker 2 (27:03):
Yeah, but the death of any organization is if you
can't trust the management, yeah, you know, I mean that's
the death of anything. Yeah, and you don't want you know,
it used to be baseball was the thing, yep, right,
and then football took over, you know, I don't know,
thirty years ago, yeah, probably about that, about the time
maybe of the Super of the Super Bowl, but yep,

(27:25):
I don't know. I'd hate to see it go back
the other way. But I like baseball too.

Speaker 3 (27:28):
Baseball's fun.

Speaker 2 (27:29):
Yeah. Anyway, uh so let's let's dive into something you.

Speaker 3 (27:35):
Brought, all right, So I want to get some beers
that were kind of I like to do things that
are kind of seasonal, right, just kind of represent the
time frame that we're in. Now we're moving into February,
and then after February's March. Right, what happens in March
was the holiday in.

Speaker 2 (27:50):
March that would be Saint Patrick's. Now stand by Matt
goes deep diving Saint Patrick's Day. This time of years
is kind of fun too, because you don't need ice.
You can just pack it with snow from the parking.
It saves me money. That's great.

Speaker 3 (28:08):
So this is from our our buddies that from resurgence. Okay,
this is called Ward Rainbow sour Ale. So if you
take a look at the picture, I see that, yeah,
and you see like the little uh the little like
uh what do you call those the marshmallows that you would.

Speaker 2 (28:23):
See, Oh yeah from Lucky Charms. So that's cool. Yeah,
well yeah, they obviously couldn't put Lucky Charms on. That's
exactly what kind of what they're doing it. So it's
five point five. It is not a very high ABV.
But this was this is obviously getting prepared for Saint
Patti's Day. Now it's funny. I know, I almost got
this one, and I wasn't sure if I should have,

(28:44):
but I'm gonna get it for next time. Did you
know that Roos and uh three Heads have united to
create a beer and it's called kind Kitty. Really ye,
so you know three Heads makes the kind and Robots
make Space Kid, so they combine it. It's called kind Kitty.

(29:07):
It's an I P.

Speaker 3 (29:08):
It's an I P. Okay cool, So I almost got it,
but I was like, you know, I'll say that for
next time.

Speaker 2 (29:12):
All right, Yeah that'd be good.

Speaker 3 (29:13):
But so this one again, it's called a Ward Rainbow.
It is from Resurgence. The Resurgence is located. I believe
in Buffalo, right, yes, I think so. Yeah, and their beers.

Speaker 2 (29:24):
We we love their beers.

Speaker 3 (29:26):
Here you go.

Speaker 2 (29:28):
Oh that's a good one. Yeah, that popped right out
of the can. Is this something you you rolled? You
had to roll or I'm sorry you don't roll it now?
Thank you? Now? This is an interesting color.

Speaker 3 (29:46):
I should have probably thought about that before.

Speaker 2 (29:49):
It's a dark grapefruit color.

Speaker 3 (29:52):
It is. That's that's that's probably a good good description.

Speaker 2 (29:56):
Oh, smells kind of like.

Speaker 3 (29:58):
A mixture of a bunch of stuff. Chimes, you're ready?
There you go.

Speaker 2 (30:08):
I like that.

Speaker 3 (30:09):
I did too. It's kind of got a a funky start,
but then I guess he has that sweetness at the end.

Speaker 2 (30:16):
I like this too because of ice cold. It is
ice cold, and that that.

Speaker 3 (30:21):
That enhances the beers.

Speaker 2 (30:24):
Well, absolutely it does. But in this case, I like
that beer though. I think that's a that's a decent sour.
What do these cost? You know?

Speaker 3 (30:35):
Uh so I did buy this by the four pack
and it was about fifteen bucks.

Speaker 2 (30:39):
Yeah, that's what I was going to say. Yeah, Yeah
that's good, it's not bad. Yeah, I like it.

Speaker 3 (30:44):
Yeah, I guess that. It has a little funkiness to
the at first, but then there's a sweetness to it
at the end.

Speaker 2 (30:48):
I am comparing this to Alex's. I know you are,
and you know, of course I'm biased, but I liked
his a little bit better.

Speaker 3 (30:58):
Yeah, I did too, did you I did? Okay, I
know you want if I did. There's one there that
probably is going to be his. Really, yeah, I'll give
you a preview.

Speaker 2 (31:09):
Let's see what you got there, buddy. Oh yeah, froth
froth for this hour? Yep, yeah, what kind is it?

Speaker 3 (31:20):
It is a concord grape side.

Speaker 2 (31:24):
Oh no, that will be good. You know what? You
know what that would go good with some culinary delight.

Speaker 3 (31:33):
So I'm glad you brought that up. When I walked
in here and said hello to you, I immediately smelled something
amazing and I'm curious for you to tell me what
this is.

Speaker 2 (31:42):
Okay, what we're gonna have is because my schedule would
not allow me to grill today, Okay, I decided to
stop at a place in Brockport, New York.

Speaker 3 (31:55):
Hey, I know that place for.

Speaker 2 (31:56):
You, well, called Mama's Role.

Speaker 3 (31:58):
I know that place too.

Speaker 2 (32:00):
It's in a building in the backside of a building
behind the McDonald's. You can't.

Speaker 3 (32:07):
It's hard to find.

Speaker 2 (32:08):
It's hard to find, so I always questioned the the
wisdom of placing it there. But you know, I mean,
you know me, I can run everybody else's business better
than with this young I believe Vietnamese, yes, uh, And
I I've talked to him at length. He's a really
nice guy. I watched him make these things, not today,

(32:29):
but before that, before and then I went home and
tried it, and mine came out square and they are awesome. Today.
I stopped by and I thought, for grill, this wintertime lousy,
everything's frozen and the mush and pretty rough now fog,
And I thought, Matt's not gonna mind if I get

(32:50):
some Mama's roll.

Speaker 3 (32:51):
No, No, number one, you're supporting local business, right, exactly.
Number there's only one of those locations. It's just and
they specialized in just aggrow.

Speaker 2 (33:00):
Well they have some specialty.

Speaker 3 (33:02):
Drinks and yes that's a good call yet which.

Speaker 2 (33:05):
Which is nice and and it's a local business and
I love seeing uh, you know. And I grilled him
pretty hard how to how to make these things? And
he was nice. But I have I have shrimp and
I have pork and I'll give you I'll give you
one of each to start, and I made up well,
they give you apauce, orange sauce, and there's never enough

(33:27):
of it, so I because I have bottles of orange sauce,
so they added a little bit more. All right, excellent,
So you can talk to the folks while I plate you.
How's that?

Speaker 3 (33:36):
You know what?

Speaker 2 (33:37):
That sounds?

Speaker 3 (33:40):
Great? Thank you, Jim. This is the grill of this podcast. Yes,
Jim and I are back doing this again. Thank you
for being patient and uh putting up on us being
gone for a little bit. But we're back. You can
find us on iHeart, Spreaker, Spotify, wherever you get your podcasts.
Don't forget our sauce is still on and going and
it's going well. And see if people are still buying

(34:01):
it and loving it. My mom just asked me for another.
I think I'm out a rub because to keep taking
my rub. But it's good. The rub is amazing. The
sauce is fantastic. If you want to slow cook anything
using both of those is amazing. Go to Jim Salmon
dot com to find out where you can get those
or if you can order it online girlsspodcast dot com
again think New York, Drink New York dot com is

(34:23):
where you'll find information about all the wonderful festivals craft
beer festivals that that organization puts on. They're always amazing.
We love doing it and going there and way back
on the road doing those pretty soon as well. And
again there's a few coming up. We got the we
got the Real Beer Xboll coming up in June. We
got another at Flower Cities Brewers Fests happening in August.

(34:45):
So there's still a festivals coming, especially in the warmer season.
They come out hot and heavy, and we're looking forward
to all of those.

Speaker 2 (34:50):
It would be so much fun. Yeah, and uh, you know,
every once in a while, life gets in the way
a little bit. But then I think to my myself, well, no,
wait a minute, this is ridiculous. You're not going to
live forever, so you might as well make sure that you, uh,
you know, get to participate in anything like this that
you want to.

Speaker 3 (35:09):
So, and I will say this, you know, when we
first started this podcast, you were you knew your beer
pretty well, but you become a pretty decent beer fishing ottle.

Speaker 2 (35:18):
Now I enjoy I enjoy good beer. Yeah, there's no
question about it. I enjoy these these Mama's Roles.

Speaker 3 (35:26):
I'm excited to tray.

Speaker 2 (35:27):
These things are like four inches long. Yep, they're about
three quarters of an inch to an inch in diameter.

Speaker 3 (35:32):
So these are those big fat roles you get from that, right.

Speaker 2 (35:35):
And he rolls these, every single one of these by
by hand. Right, m M good. They've sel them like
you can buy three or seven. They sell them by seven,
so I usually by fourteen, you about half way home. Right.

Speaker 3 (35:58):
These are delicious. And like I said, this is a
small mom and pop local business in Prockport. And that's
the thing I always I always think, Jim, when you
find those places that are hard to find, they usually
have some of the best food.

Speaker 2 (36:16):
Absolutely. And then how I found out about this is
I was doing a home inspection somewhere back in that
neighborhood and the people that were living in the house said, hey,
have you ever been to that Mama's Roles?

Speaker 1 (36:30):
Right?

Speaker 2 (36:30):
I said, well, I never, I don't know what you're
talking about. And he said, well, it's right on the
way out here. Check it out. And I did. I
went in there and then I get hooked. So every
once in a while. I'll be coming through town. I go,
that's what I'm having for supper or or launch or
mobil or whatever.

Speaker 3 (36:45):
Right, these are delicious, the same thing. I think. I
was over there doing something. I don't even know what
I was. I work out in that area, and I
was doing something and someone told me about the Hey,
have you ever gone to that mama Mama's rolls place?

Speaker 2 (37:00):
No?

Speaker 3 (37:00):
I have not, So I just figured I go in
there and try it. I think you can buy what
you like. You said five or three whatever, the smaller one.
I bought the smaller one just to kind of try
it out. Yeah, and it was absolutely delicious.

Speaker 2 (37:13):
They're like two bucks apiece.

Speaker 3 (37:15):
They're not They're not terribly expending on that.

Speaker 2 (37:18):
You know, college money, You've got college money.

Speaker 3 (37:24):
These are great and they go with beer.

Speaker 2 (37:27):
All those professors like you make to three hundred thousand
a year.

Speaker 3 (37:30):
No, I work at a public school.

Speaker 2 (37:41):
Well, anyway, Shrimp and park both both delicious, and there's
there's probably a few left over ring son home with you.

Speaker 3 (37:52):
I probably I have to be careful not to eat them.
I'm driving. It's a little bad out there, but I
might still do it.

Speaker 2 (37:56):
But this is easier though, the only problem is you
can so two new grills popped out. One is called
a Chud's grill. Chu ds. Now, this is a goofy thing.
It's it's it's kind of different. It's there's a guy,

(38:19):
it's a small business and he made this chud grill.
It's eighteen fifty dollars eighteen and fifty dollars and not cheap.
It has a door on the bottom that opens horizontally,
all right, and that's where you put your your charcoal.
And it's all stainless steel. It's it has ratings like

(38:43):
crazy has a four point five and I don't know
how many how many rating reviews have been but it's
solid project. There's no flimsy metal here, which we like
a chud grill. It's not sold anywhere around here that
I know. Imisode be an online thing, but you can
buy it through Amazon and whatever. Okay, I'd like to

(39:05):
get my hands on one of those because that front
door that opens horizontally instead of you know, you're just
having to bypass the food to get more charcoal in
it sounds interesting. So I'd like to smoke something in.

Speaker 3 (39:20):
That is that like a competition style grill.

Speaker 2 (39:23):
It may be. Yeah, it may be. And you can
go to Chuds Barbecue dot com and check it out.
Eighteen hundred and fifty bucks. Yeah, most of the people who
listen to grill list, they got tons of money, right,
how many? I can't find out how many reviews there

(39:44):
were here, But it's a it's all. It's all positive.
Oh I know. One guy said that the reason I
gave it a four instead of a five was that
the instructions were a little hard to follow. So if
you're good at putting stuff together, who he cares? Right, Yeah,
patty little guy.

Speaker 3 (40:03):
I think. I think if you're if you are determined
and you like grilling, you'll you'll figure it out. You'll
figure out to put together.

Speaker 2 (40:09):
Like when we got our Pellic girls. Yeah, I put
mine together.

Speaker 3 (40:13):
And John Welch just together and yeah.

Speaker 2 (40:15):
Well he goes, I can't do this, so I gotta
go all the way to put it together for him.
You know, it was like crazy.

Speaker 3 (40:23):
I got lucky when I got mine. You guys already
to put it together for me.

Speaker 2 (40:26):
So I was just.

Speaker 3 (40:29):
So I thank you for that. Jim Samon, It's very
easy for me. Yeah, it's easy for me. Mm hmm,
these are delicious. I could too.

Speaker 2 (40:38):
That's a problem whenever you're eating fifty if anything, that's
probably not it's not a good thing. Exceptions.

Speaker 3 (40:44):
But so I question while you while you pull up
some information. We talked. You mentioned brisket a little earlier.
So this last week or so, it's been brutally cold here, right,
brutally cold. Can you properly smoke something that takes that
late the time and that kind of weather.

Speaker 2 (41:04):
You can have made every mistake that you can make
on that And the first mistake I meant made was
trying to get the pellic grill going in five degree
temperatures and expect anything out of it. Yeah, you have
to start that grill and run it for an hour, Yeah,
to get to get it up and down and up
and down to the right temperature before you can put

(41:26):
anything out there with any kind of a reliability factory, right,
you know, if you will, So, yes, you can do it.
If I'm doing it in cold cold, I'm not using
the pellic girl, I'm using the Komodo joe.

Speaker 3 (41:40):
That makes sense because you're probably just going through bags
of pellas and that kind of Yeah.

Speaker 2 (41:45):
Yeah, that's that's another thing. Too, you're cranking through some
warre and and it's harder to for the temperature fluctuations
for the grill to report the accurate temperature and whatever.
So there's another grill that popped up called the S
N S grill, and I have no idea what that
stands for, but it's a stainless steel grill, similar to

(42:08):
the Komodo style, all right, but it's an insulated thing,
stainless steel instead of ceramic. And these are seventeen ninety
nine or eighteen hundred bucks. And I saw one in
a store in Henrietta, and I stopped in there to
try to sell this guy our sauce. And it's a

(42:29):
growing store. It's a no brainer. He's got all kinds
of sauce and rubin there. He just couldn't get it
into his head.

Speaker 3 (42:36):
He didn't understand.

Speaker 2 (42:37):
He didn't understand. And I get it. I mean, not
everybody listens to the radio. But I said, you don't understand.
This is a destination thing. We're going to send people here.
And of course whatever, it didn't work out. But anyway,
I saw this girl and it's I photographed it. I said,
that is a neat grill. It's half the weight of

(43:00):
the ceramic grill. So it's easier to move around, it's
easier to you know whatever. Okay, but it's still it's
not a Big Green Egg and it's not a Komodo
j right.

Speaker 3 (43:10):
Does it have the the space or the size to
cook a decent amount of food on that on the
on the lay.

Speaker 2 (43:17):
Up there product specifications this is. It doesn't tell you
that it's a twenty four twenty four inch it's the
smaller version, okay, okay, yeah, so the Big Green the
Big Green Egg I saw in the hardware store today.

(43:40):
I swear to god, that was thirty inches across. It
was mammoth, right, I would love one of them.

Speaker 3 (43:44):
How much of those run?

Speaker 2 (43:45):
Yeah? Three thousand? Yeah? Yeah, yeah, I'd have to come
to you for money.

Speaker 3 (43:52):
So my dad's a baker. We can talk to him.

Speaker 2 (43:54):
Yeah, only if he can give us the keys at
night and the combo.

Speaker 3 (44:01):
Yeah that's funny. Yeah, I've always wanted I've seen I've
been here with you and watched your cook on the
Big Green Egg. I'm sorry. And the Komodo Joe, I apologize, uh.
And the meats that you all the ribs you've made,
the briskets that you made. Everything have always come out perfect,
I think, and I want to get one of those
so bad.

Speaker 2 (44:21):
We have to find you a house first.

Speaker 3 (44:24):
Working on that, I'm working.

Speaker 2 (44:25):
What do you in? You're in the eight to eight million,
eight hundred thousand to one point two range, right, Yeah?
When I won the lottery, Yeah, lottery has been up
there a few times, and I you.

Speaker 3 (44:38):
Know, did you buy some tickets?

Speaker 2 (44:39):
Oh? Yeahs right, what I would do? Well, got up
to nine hundred. It was millions.

Speaker 3 (44:45):
It was really high for a minute.

Speaker 2 (44:46):
So that would have been you know, you cash out
for four hundred? Who cares? Right for you?

Speaker 3 (44:51):
Millions a lot of money.

Speaker 2 (44:52):
Yeah, that's enough still to have a private plane, it is. Yes,
you and I flying in Vegas every weekend. Yeah, there
you go do that.

Speaker 3 (45:01):
By the way, the college that I'm working at is
will be sending me to Vegas in a few weeks.

Speaker 2 (45:06):
Really.

Speaker 3 (45:07):
Yes, there's a military conference there and uh and so
it's just how to engage military affiliate students. That's the
what's what the conference is talking about. And they're holding
it at Vegas, in Vegas, and I'll and it's going
to be at the Flamingo hotel there.

Speaker 2 (45:22):
Okay, all right, No, do you have an expense account?

Speaker 3 (45:27):
Not not necessarily they pay for the plane in.

Speaker 2 (45:30):
Your hotel in your face, Jim, why did you?

Speaker 3 (45:35):
But my brother lives in Vegas, so he's my expense account.

Speaker 2 (45:41):
Now. I liked that, uh lepchasur there from Resurgence.

Speaker 3 (45:46):
It's not bad.

Speaker 2 (45:46):
Yeah, I like that. I liked I liked Alexis, but
I've drink it so far as I'm going to like
more more beer.

Speaker 3 (45:56):
Yeah, So I'm going to give you dealer's choice. We
could jump right to the Big Boy if you want,
or we can try something else. It's totally up to you.

Speaker 2 (46:06):
You want to give me a hint of what the
other one is. Nope, you're pressing me.

Speaker 3 (46:12):
I am.

Speaker 2 (46:14):
Let's try the other one. Okay, not not the not
the Big Boy.

Speaker 3 (46:17):
Not the Big Boy. Okay mm hmmmmm.

Speaker 2 (46:25):
Okay, fifty of these things. All right, So this is interesting.

Speaker 3 (46:30):
So yeah, my moroles, I would if you're in the
Brockport area and you want to try something unique, I
definitely would recommend that you try that. Then that's out,
all right. So I have gotten back into doing the
craft beer delivery thing that I used to.

Speaker 2 (46:46):
Do oh craft draft Kings.

Speaker 3 (46:49):
Yeah, yeah, yeah, craft craft Brewer Kings or whatever it's called. Right,
So they sent me a couple of boxes of stuff.

Speaker 2 (46:56):
Uh.

Speaker 3 (46:56):
And again those little tiny podcasts that I did while
Jim was out, I covered a couple of them. Uh,
but this one I did not because it was it's
a lagger, and I don't know, I love I love laggers,
but log laggers are very light, and so I wanted
to I want to talk to the ones with a
lot of flavor first, you know, but this is a
black lagger. So yes, so I'm kind of curious. So

(47:19):
it's called reasonably corrupt black lagger.

Speaker 2 (47:25):
Uh.

Speaker 3 (47:25):
It's from Shreven Shreveport, Louisiana.

Speaker 2 (47:30):
Wowree, Louisiana. Yep.

Speaker 3 (47:33):
So again it says robust, smooth with a light body,
five point five percent alcohol by volume.

Speaker 2 (47:42):
Again it is I.

Speaker 3 (47:44):
See if they have any other information on this. Nope,
that really is it. But again it's a five to
five so it's not a killer. And it's this is Uh,
this is one of the ones they put in the
box for me, so we can give it a try,
try it out as I'm trying to find a reasonable glass. Okay,
that's mine. I know it is. I got all my

(48:05):
minors spread out over here.

Speaker 2 (48:06):
I gave you a big one though, you did, Yeah,
because I know you have to. You want to consume
more than me.

Speaker 3 (48:14):
That's I'm a large guy.

Speaker 2 (48:15):
Jim Sammon, mm hm, boy, talk about dark it is.

Speaker 3 (48:20):
It's it's definitely dark. Black is beautiful here every every
time I'm here.

Speaker 2 (48:26):
I love you, man. All right, let's try it out, all.

Speaker 3 (48:29):
Right, I'm pouring myself a little Yeah, there we go.

Speaker 2 (48:33):
A little head on it too, a.

Speaker 3 (48:34):
Little bit of a head there. You're right.

Speaker 2 (48:41):
That's not bad, boy, that's a that there's more to
that than you think.

Speaker 3 (48:46):
That's what I'm saying. It really is.

Speaker 2 (48:51):
Almost have was a charcoal aftertaste, you know.

Speaker 3 (48:53):
I was going, it's got it's really got.

Speaker 2 (48:55):
A dark charcoal e just a hair of a smoke made.

Speaker 3 (48:58):
Yeah, I taste that.

Speaker 2 (48:59):
It's well, I like that.

Speaker 3 (49:01):
This is pretty good.

Speaker 2 (49:04):
Interesting.

Speaker 3 (49:04):
I'm looking at it in comparison to your milk stout
and they're about the same.

Speaker 2 (49:09):
You can't almost can't tell. Yeah, yeah, that's great. Yeah.

Speaker 3 (49:15):
So again that's uh custom craft Brewers whatever. I can't
remember the name of it, but there's a lot of
different ones out there, so and it's pretty cool. If
you don't have the time to go out and buy stuff.
They deliver a box, I believe it monthly. Uh, and
you get an assortment of like six or eight beers,
and it's pretty cool to try. And this is different though,
because we Jim and I are predominantly in upstate New

(49:37):
York area, so the majority of the beers that we
buy represent the New York State area. This way you
can try beers from all over the country.

Speaker 2 (49:43):
Right, that's fun, that's that's good to see what everybody
else does. Although the freshness and the quality and the
low point, I'll tell you, it's just right there.

Speaker 3 (49:53):
That's a good point. It's not it's not boxing ship.
We get it from where it's made.

Speaker 2 (49:58):
And and you know, most to these beers that we
especially the more expensive and the heavy fruit and sours
and whatever, there's no preservatives in, right, And it's it's
it's it's graduation time, which is great coming up of course,
Uh in a week in a couple of days is
the super Bowl.

Speaker 3 (50:19):
It is and.

Speaker 2 (50:20):
Of course we wish that the bills were there. So
now everybody on the planet that I know is a
Philadelphia fan. Yes, and uh, so.

Speaker 3 (50:30):
You know you mean you don't want to stay Kansas
City win another one.

Speaker 2 (50:33):
I do not. I do not, and I I better
stop now.

Speaker 3 (50:41):
Just you get we're in the same page here though.
I can't stand. I have had enough of them and
Kelsey and Swift and all that. I'm just I'm done.

Speaker 2 (50:53):
I don't why you start. I'm sorry anyway. So for
the Super Bowl party, yeah, I traditionally and I thought, wow,
I'll make something different and Diangos. Everybody likes your chili.

Speaker 3 (51:07):
Chili is always a hit.

Speaker 2 (51:09):
Just make it because you know we're gonna have a
few people. So I'll probably make ten pounds of chili.
I'll make uh, you know, three cores of it. I'll
make normal, a little spicy, the ones I eat care
and then I'll make a quarter of it. I'll make
the way I like, not for civilians and uh and
then everybody's going to bring a little appetizer to thing.

Speaker 3 (51:30):
Or I don't even know what I brought.

Speaker 2 (51:31):
Last year, you brought some of the best chicken. That's right,
That's right, So feel free. Yeah, it's always it's always fun.
We don't have to bring anything. By the way, I.

Speaker 3 (51:41):
Do it because I like to, because we cook, that's
what we do.

Speaker 2 (51:45):
But so much, there's always so much food.

Speaker 3 (51:49):
There's a lot of food.

Speaker 2 (51:50):
And a lot of the you know my friends, their
wives are gormy cooks.

Speaker 3 (51:55):
Yeah. Stuff, there's some great food all the time.

Speaker 2 (51:57):
And Alex is going to make a charkoudu board. His
charcutiie boards are to die for it. And there's like
two hundred dollars worth of stuff on there. You know,
it's crazy. He we found a place where we can
get this pepper peppercorn salami with lots of peppercorns in it,

(52:21):
which I lost, which I remember from my youth my
mother used to get all the time, and I love that.
So he takes any he turns it in, he pushes
it into this bowl and he flips it upside down.
He makes it into it like a flower.

Speaker 3 (52:32):
Oh my god.

Speaker 2 (52:33):
And then there's olives in there's there's artichoke carts, and
there's cheeses of all kinds.

Speaker 3 (52:39):
And one of my favorite kind of snacks in the
world are security board charcuterie boards.

Speaker 2 (52:45):
Just because I love meat, I love cheese. Well, you're
gonna be happy. Yes, he bought a charcuterie board, which
was I don't know, I don't know, maybe twenty four
inches long, maybe I don't know, eight inches wide or
something like that. And he looked at it, and then
a couple of days later it was gone and he

(53:07):
took it back and he got another one, this one
like the giant one four feet long, and it's like
and he fills it with stuff. It's just wonderful, So
God bless him. And I think I might make a
a seafood chowder to go along with it. Yeah. I
went to a restaurant depot today and got some chopped

(53:29):
clams and clam juice and stuff, so I may I'll
scallop it up and you know, trimp it.

Speaker 3 (53:35):
And seafood security board put chili.

Speaker 2 (53:40):
Can't make it up?

Speaker 3 (53:40):
Yeah, I think. Did I do pork? Probably the first year?

Speaker 2 (53:45):
Yeah?

Speaker 3 (53:45):
Maybe, yes, I think the first year I came. Yeah,
I don't know. Let's see, we'll see what I bring
this time. I don't know yet.

Speaker 2 (53:52):
Well, you don't have to bring anything. Whatever you do,
that'll be great. So I I have a busy week
coming up and I will be spending some time on
the barn trying to you know, put things back together
and and get everything ready for the for the big
to do. I cover the pool table and and put

(54:14):
a you know, I built this wood thing that goes
over the top, and then we put plastic down and
then tablecloths on that, and then that's where we put
all the food. Yes, and and there's a ton of food.

Speaker 3 (54:25):
The food isn't sane. You have a pretty large television
in there. There's a good seating and then you set
stuff on fire. I mean, so that's it.

Speaker 2 (54:33):
Yeah, you can't lose. Yeah, we'll have a fairly significant uh.
I remember this one year. I don't think you were here,
but my brother was, and he's coming by the way,
he would be here the Thursday excellent, but it was
sixty five degrees during the super. We were outside. We
had a table set up with a TV out by

(54:54):
the fire pit. Oh my god. It was great. Yeah.

Speaker 3 (54:57):
Every time I've been there's been pretty cold.

Speaker 2 (54:58):
Everybody's everybody's looking forward to it. So, you know, winter's
been plugging along here for the last couple.

Speaker 3 (55:05):
Of what has been really winter this time hasn't.

Speaker 2 (55:07):
Though. We're going to enjoy a little bit of uh,
letting the hair down so I don't have much of that,
you don't have to worry.

Speaker 3 (55:18):
So and I, you know, I like to you know
what I really want to do. I think I talked
to you about this before. There is that beer that
they call the most expensive beer around if that's Sam
Adams and I cannot remember the name of it, like
you feel you fork or you something like that. Yeah,
there's like two hundred and fifty.

Speaker 2 (55:38):
Dollars about yeah. Yeah, And I.

Speaker 3 (55:42):
Have a friend that might people hook us up with
one of those.

Speaker 2 (55:45):
Really, yeah, a millionaire friend or he's right up there,
he's pretty well up okay. Yeah, now, well, yeah, I know,
how are we going to divide that up? Hey wait
a minute, you just drank sixty five dollars more.

Speaker 3 (55:58):
Now this beer? Did I play the AVV on the beer?

Speaker 2 (56:03):
It's twelve or something right, twenty about thirty? Really?

Speaker 3 (56:07):
Yep?

Speaker 2 (56:08):
Well that's that's why we get out. We go to
the bar and get the shotguns. There we go.

Speaker 3 (56:15):
It tastes like booze?

Speaker 2 (56:17):
Does it well? Does it taste good or you don't know?

Speaker 3 (56:21):
So the last time I had it was a long
time ago. I was back when this bar called the
Tapa Mellot was still open. Uh, and my friend Joe McBain,
who I still good friends with you this day because
I worked there. He said, anybody who was staff he
invited to come over when he had the the grand
opening of that bottle. Had he opened a few bottles
and he was telling getting shotglasses by the way, it

(56:42):
was like twenty hours at shotters whatever he was doing,
but he let he let the employees come and he
had a bilo just set for us. And I remember
I was with my friend Nick and we were about
to go golfing. We stop here first, have that on
the turn. Yeah, we stopped there first and we had
a couple of those. That was an interesting golf game.

Speaker 2 (57:05):
Matt, didn't we play number eight twice? That's funny.

Speaker 3 (57:10):
But I've always never I've heard of it. I've never
always wanted you to try it because I want to
get your your opinion. But you're you're gonna feel it if.

Speaker 2 (57:18):
You have that one. Well we are home.

Speaker 3 (57:21):
Yeah, Yeah, we got plenty of Yeah, we're good. Yeah,
I'm gonna try though. I'll see what they could do.

Speaker 2 (57:26):
No, that'd be fun, that'd be good. I am going
to pick out another wine to make here. I just
haven't gotten to it. Yet and uh.

Speaker 3 (57:36):
Did you you make you made say Agrea too recently?
Didn't you?

Speaker 2 (57:39):
I did? Oh didn't you did? I I am seen.

Speaker 3 (57:41):
I haven't seen you since then.

Speaker 2 (57:42):
Yeah, oh you know what, I have some of that
for you out. I will grab that.

Speaker 3 (57:47):
Actually said, you've been brewing like crazy since we last time.

Speaker 2 (57:50):
Well, this isn't brewed. Oh yeah, this is manufactured. Yeah,
and it's it's it's secretly deadly. Yes, it is you
you know.

Speaker 3 (57:58):
You don't you can't tell what to take, but then
it rocks you a little bit.

Speaker 2 (58:01):
And it's not something you drink on the way home.
We're not in the old days.

Speaker 3 (58:11):
Yeah, that's a good point.

Speaker 2 (58:12):
Yeah, but anyway, Yeah, I got some of that. I'll
hook you up with that. I'm pretty sure that's okay,
And I'll get you another bottle of that stout to take.

Speaker 3 (58:24):
Beer, which is I'm drinking that. I'm drinking more of
right now. But I have the other one to try.

Speaker 2 (58:30):
We need to try that, and then I'm looking forward
to it, all right. Matt goes deep one last time
into the Matt Wilson Cooler of fame.

Speaker 3 (58:40):
Now, because this one is froth, I know better, and
I'm going to roll it.

Speaker 2 (58:45):
You don't shake it. You roll it and you're tip
it upside down a little bit slow. And then whatever
it does, it it takes any of the solid fruit.
It's you know, siment, Yeah, sediment that that might be
settled in the bottom because the can was upright, and
it just distributes it throughout the can.

Speaker 3 (59:06):
Now, should you ever shake it?

Speaker 2 (59:08):
No? And I would go out on a limb and
say that anything that you're paying more than let's say,
twenty two dollars of four pack, anything that's twenty two
up to thirty two, you should roll yep, just to
be safe because something is in there that makes it

(59:29):
that expensive.

Speaker 3 (59:31):
Yep. And just like Jim said, you got to do
that because the heavier stuff, again this is the sciencey
part of beer. The heavier stuff tends to sink down
at the bottom, while the lighter fluid stuff seems that
will be at the top. And if you don't do that,
what will happen is you'll pour your friend a beer
and he'll get all the liquid stuff, and then you

(59:52):
pour yourself a beer and you just have all the
solid stuff hit you.

Speaker 2 (59:55):
Class not you know, not that it ever bothered me,
but that has happened, you know, because I love you.

Speaker 3 (01:00:06):
So again, I'll explain this because we're in it with
a bang too. By the way, So this is from
Froth Throwing. Froth Brewing is located in Buffalo, New York.
This is uh sour Al with concord grape. Now, this
is the naked lollipop. And that's important for me to
say because the Naked Lollipop series tends to not tends

(01:00:28):
to not be as heavy as the regular lollipops. The
regular lollipops are more dense and have more of this
stuff in it. Okay, naked lollipops tend to be they
remove a little bit more of that out.

Speaker 2 (01:00:41):
So maybe it was because grape doesn't have as much
sediment as the berries would or the other stuff. And
and well, yeah, we're gonna we're gonna find out. We'll
find out.

Speaker 3 (01:00:52):
This is gonna be the one of the stronger ones
we had today too. It's a seven point two.

Speaker 2 (01:00:59):
I only have to go. I only have to get
up at four o'clock.

Speaker 3 (01:01:05):
Don't worry about that.

Speaker 2 (01:01:06):
I got me covered. The lists won't care. Oh yeah,
I love that sounds.

Speaker 3 (01:01:14):
All right, So I am curious from Froth brewing. Now,
have you ever been to the brewery itself in Buffalo?

Speaker 2 (01:01:20):
I have not. No, Okay, so that comes out completely
different than what I would have thought.

Speaker 3 (01:01:26):
Yeah, Like I said, this is the naked one. Now
I've had their grape pie one, which is like purple
and dense and thick. This is not that.

Speaker 2 (01:01:35):
This almost looks like that sour It does a little
bit from resurgence almost mhm. You can smell the grape
though this so far this reminds me of Lake Niagara wine.
The smell it does. Let's give it a go.

Speaker 3 (01:01:56):
It's still pretty good though.

Speaker 2 (01:02:00):
I can taste the the grape skin.

Speaker 3 (01:02:03):
You can, yeah, yep, because it's like this, the bittery.

Speaker 2 (01:02:07):
Yeah.

Speaker 3 (01:02:08):
For a naked lollipop which is not thick, it's pretty good.

Speaker 2 (01:02:12):
The difference in price between the naked lollypop is significant.
That's it.

Speaker 3 (01:02:16):
I'm glad you mentioned that. So you know how much
regular from beer class, right, thirty bucks are higher?

Speaker 2 (01:02:23):
Right? Right?

Speaker 3 (01:02:23):
Yeah, this one was about twenty.

Speaker 2 (01:02:26):
It's still good. It's still good.

Speaker 3 (01:02:30):
Yep.

Speaker 2 (01:02:32):
We've had some grape beers today.

Speaker 3 (01:02:33):
We have we have from your your your beer, uh
and your and your son, your son in law, Alex
and the Lucky Charms beer if you will, and the
Black Log are actually surprisingly pretty good. Yeah, and this
grape Concord sour. So you know, I have to ask
you the question because I always do, and you can't

(01:02:55):
be biased about about year old even though I even though.

Speaker 2 (01:02:58):
I what you ask.

Speaker 3 (01:02:59):
Is which one was your favorite one today?

Speaker 2 (01:03:05):
My favorite one of all of these here probably was
my beer, you know. I I think when I first
tasted it after the primer phase and you put the
sugar in and it started to carbonate, and about ten
days later I had the first beer and you thought

(01:03:27):
to myself, this is it's gonna be exactly what I would.

Speaker 3 (01:03:29):
Have wanted I've had. Out of all the beers that
we've had today, this is like my second and a
half class of yours. Your beer is probably my favorite
one today too.

Speaker 2 (01:03:38):
Actually I think maybe you're maybe I'm not well.

Speaker 3 (01:03:43):
You know what it is, but I appreciate it. It's
the cold weather. I like heavier, darker beers, and this
is i'd be complete honest about.

Speaker 2 (01:03:52):
I agree.

Speaker 3 (01:03:53):
If you go to my house right now and you
look in the at my fridge, I have a lot
of pores and stouts in my fridge. Now, I'm that
kind of guy who I changed beers with seasons when
it's really cold outside, I liked. I like stousing porters
when it's warmer. I like sours and and laggers and
stuff like that.

Speaker 2 (01:04:09):
I like Alex's Powers really good sour and that that
to me is a great summer beer. I did, however,
like the Rainbow pretty good. I like that, and I
liked I did like that Black Lagger, though I.

Speaker 3 (01:04:23):
Don't think any are bad.

Speaker 2 (01:04:24):
Yeah, I don't know.

Speaker 3 (01:04:25):
Pretty good.

Speaker 2 (01:04:26):
I don't either. Yeah, I mean you pin me down,
you know, so I'm always gonna save my own is
a better But you also do like beer? Yeah that
is h Yeah, it's fact many years. That's too funny.

Speaker 3 (01:04:42):
Yeah, Jim Salmon, We we did it. We did another podcast.

Speaker 2 (01:04:46):
Well finally we got the we got back folks. Uh
the uh report of our demise was greatly uh exaggerated,
And we're gonna try to be better and we have
a whole bunch of new sponsors lined up. So more
to come on that and we'll be back god willing
next week for another edition of Bill for the Bill

(01:05:07):
Grays book, Where Are We? The Girl the Grill is
podcast right here on the grill Is Podcast Network or
whatever that is, iHeart Speakers, Spotify, wherever you get your podcasts.
We'll see you next time for another edition of Matt
and Jim and grill This