Pork Sausages From Werner Farms

 Here at the Grill This Podcast, we love local and we love fresh.  Werner Farms & Greenhouses in Rush NY has both of these.  Jim serves up pork sausages from Werner Farms, and Matt brings some seasonal fall themed beers. You need to try these sausages yourself,and while you are there, pick up some Salmon Ranch Cherry Bourbon  BBQ sauce and Trail Dust Rub!  

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Episode Transcript

Speaker 1 (00:02):
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. Hey, everybody,
welcome to this Edgestion of the grill this podcast. Yeah,
we want mayhem and stuff falling apart and disasters and whatever.

(00:25):
Jim Salmon here along with Matthew T. Wilson, and today
the tea stands for thousands of tomatoes left out out
in that garden. I think I planted too many tomato plants.

Speaker 2 (00:35):
There's no such things.

Speaker 1 (00:36):
We will talk about that. Well, you should see the
tomatoes I have in a freezer. There are four freezers
here at the ranch and they're all filled with tomatoes.
And then I started boiling them down. I made tomato sauce,
spaghetti sauce, which is great. And I made that Tuscan
cheesy tomato basil soup that's good and I've got like

(00:57):
ten canisters of that. I had way too many tomatoes
this year.

Speaker 2 (01:00):
Get some montzarella, some fresh mozzarella with the tomato, A
little basil salads.

Speaker 1 (01:04):
Yeah, I love that. Well, we'll talk about the garden
today a little bit. Some grilled disasters. I absolutely want
to talk about that. A couple of new additions to
the Grillers podcasts. People that places you can get the
salmon ranch cherry bourbon barbecue sauce, and our salmon ranch
trailed us rub and and our friends at Pitt Barrel.

(01:25):
We'll talk to them. And I have it on good
authority that Senna c Is there might be a care
package on the way to the Griller's podcast.

Speaker 2 (01:38):
You're supposed to tell me these things.

Speaker 1 (01:40):
I forgot. I forgot about that. But anyway, we'll be
covering it all here. So how are you. I haven't
seen you in a while.

Speaker 2 (01:47):
I'm doing okay. I'm doing okay. Things are going well.
The college life is good. We're about a quarter through
the semester, so I'm still drinking beer, s leating food. Really,
it's great.

Speaker 1 (02:00):
It's great. Now, is there a pub there at your
college that you work at?

Speaker 2 (02:05):
There's a pub in the town. I know that they
used to do that when I first went back to
college in the nineties. Yeah, they started pulling them out.

Speaker 1 (02:13):
Oh yeah, well, let's see that that's wrong. Yeah. I
went to Monroe Community College in Rochester. I went there
for four to seven, four minutes and seven seconds, and
I hated every minute of it. But they did have
a really nice pub, and I thought that was wonderful.

Speaker 2 (02:32):
I think the reason why they took him out is
back when they had him in the drinking angel was
eighteen and that's not the case anymore. The case anymore,
and the majority of students aren't twenty one. That's true.

Speaker 1 (02:43):
I think that's a mistake. I really do. Come on,
Oh well, nobody ever listens. Nobody listened to me at all.

Speaker 2 (02:52):
Yeah, well, I agree with you. Hey, if you're old
enough to die fighting for your country, it's old enough
to have a beer.

Speaker 1 (02:57):
That's what it was.

Speaker 2 (02:58):
Yep.

Speaker 1 (02:59):
And when I was when I was eighteen, it was eighteen,
and then I don't think it changed before I turned
twenty one, So I was good no matter what.

Speaker 2 (03:09):
It changed. Right before I turned that was yeah. So
I was like seventeen or something. I was waiting for
to be eighteen, and then they changed it.

Speaker 1 (03:18):
Yeah, it was a big deal. It was if I'm
old enough to go to Vietnam and get killed, I'm
old enough to have a beer. Yeah, so yeah, that
was a beer, yeah exactly. Anyway, So an updated list,
if I might sure before we dive into it, because
I'm I'm really thirsty.

Speaker 2 (03:40):
I got you covered.

Speaker 1 (03:41):
An updated list of the locations in and around the Rochester,
New York area where people may obtain the salmon ranch
trail dust rub or the salmon ranch cherry bourbon barbecue sauce.
That sauce, by the way, the planet in existence in
the galaxy right Ours Market on Monroe Avenue, A fresh

(04:03):
shipment over there. That's a really neat little grocery store,
Delli type of deal. Uh pet Andy's Deli which is
on on Roude eighteen outside of Hilton Uh Skips on
the Ridge. Wonderful place. We loved going there and doing
that's great there doing stuff. Food Town Market on Buffalo Road.

(04:24):
The last I knew they had something there. I haven't
heard from those folks.

Speaker 2 (04:28):
You know what I forgot? I forgot to tell you.
I did hear from them, Oh digit I did, Okay,
I was actually what was I? I was it the
Tim Horton's that's over by a food Town. Yeah, and
the guy that the guy who runs food Town was there.
And he told me to tell you he needs another
case of the sauce. Okay, so there you go.

Speaker 1 (04:47):
Well it's the order telephone number works, and I'm just saying,
all right. Uh. Then Robert's Farm Market and Madina Palmer's
Director you Market, Jeffson Great Store. We crank them out
over there. Amen's fire Mark of course, east Ridge Road
over there near Rondequoit Weed No finger Lakes Cannabis, five

(05:10):
Railroad Street. Victor does not carry our stuff anymore. There's
a there's a complication with you can't sell things there
that don't have weed in them because people would would
pick or the other way around.

Speaker 2 (05:27):
Yeah, because you know, people would eat all the sauce
because they'd.

Speaker 1 (05:30):
Be so high, right, any of that. So that's not there.
So forget that one. Triano's six twenty Stone Road Fresh
Shipment there, nid Block Foods, nib black actually they make.

Speaker 2 (05:41):
Our rub, they do, and they do a great job.

Speaker 1 (05:43):
And they're at nine hundred Jepson Road at the Regional
market and they're they're stocked up save a lot. Albion
cranked up Sarah's Garden Center in Brockport Fresh. Kathy, the
lady that runs that place. He's just oneonderful she texted me, says, says,
we want to be ready for the fall rush, and

(06:03):
we're almost out, so we dropped off a fresh shipment there.

Speaker 2 (06:07):
Awesome.

Speaker 1 (06:08):
Butler Sales and Service. Now that's the farthest away. They're
in Auburn, New York.

Speaker 2 (06:13):
Wow Aburn.

Speaker 1 (06:14):
Yeah, and and yeah, we haven't delivered anymore there than
the original shipment. So you know, hey, if you're listening.
And then our newest place is uh Werner Farms and Greenhouse.

Speaker 2 (06:32):
Warner Firms and Greenhouse.

Speaker 1 (06:34):
Yeah, they're eighty yeah, thank you, thank you. And Cole
is I think it's Cole Warner, all right, and his
dad Jeff. It's at eighty four to twenty seven West
Hamany had a road in Rush. It's out, it's out
West Henry had to road a little bit and if
you're heading out, it's on the right hand side. And
it is a wonderful place.

Speaker 2 (06:55):
Awesome.

Speaker 1 (06:55):
They Cole, the young man is in college out West
Summers and he is, you know, got a lot of
ideas and he wants to make this into a bigger
than bigger and bigger deal. And and he's a go getter.
And I'm I'm sure that this is going to be
really cool, awesome. They have the best matt the best

(07:19):
produce I've ever seen.

Speaker 2 (07:21):
Really.

Speaker 1 (07:21):
Yeah, I'm looking at these strawberries and they look like
they they look like they're every single one is perfect.
And I said to the you know, the dad there, Jeff,
I said, what how do you get him this perfect?
They're they're done in automatic waters and really yeah, I

(07:42):
mean it's like it's almost like uh that meat where
you pet to cow's and they have music like the
wago of raspberries or strawberries, and then they have what's
called Werner Livestock. They have meat steaks. Now today we're

(08:03):
having zesty pork sausage links from Warner Livestock. And my
mouth is watered a little bit. Yeah. And and of
course I boiled up some peppers and onions peppers from
the ranch here and in butter and beer and and

(08:26):
so we'll get some nice buns. So we'll dive into
that as our culinary thing. And there's four or five
of them there. So, I mean, I know none of
this ever makes it home with you, but well, well
i'll listen. Try I'll try. So if you're in the
neighborhood of out on the end of West Hemryroad. Check
out Warner Farms and Greek and Green. Now.

Speaker 2 (08:46):
So then, so they have steaks. I'm excited.

Speaker 1 (08:49):
I will.

Speaker 2 (08:51):
I'll have to go out there and get some meats.

Speaker 1 (08:52):
Now, this meat is a little bit more expensive, but
not that much. It's not like going to and it's
forty it's not like that, right, But it's wonderful. And
they have these I was talking to them. They have
these uh kits if you will, dinner kits, and and

(09:14):
people are coming back and back and back for more
and more of it where you get some vegetables and
meat and whatever. And it's a one price.

Speaker 2 (09:21):
They and they teach how to make it everything. That's great.

Speaker 1 (09:24):
So it's pretty cool. So Warner Farms the newest welcome
aboard the Salmon Ranch food train here in Rochester, New York.

Speaker 2 (09:31):
Well, I'm excited to eat all that food.

Speaker 1 (09:34):
So what do you have to drink?

Speaker 2 (09:35):
Well, and so people who are listening that probably not notice,
know that I gave you a gummy beer a little earlier.

Speaker 1 (09:41):
He did that wonderful, wonderful Yeah.

Speaker 2 (09:42):
Yeah, So it was a taste like gummy beer, but
it was a little different right there.

Speaker 1 (09:46):
It was. It was hot, spicy, hot, but not over
the time, crazy, right, And I made sure that there
wasn't well weed in there, so it was it was.

Speaker 2 (09:56):
Listen, it'll take effect and just a make I appreciate that.

Speaker 1 (10:00):
Matt goes to the portable refrigerator filled with the ice of
course as usual. Now, of course I don't want to
step on Matt's toast. But colder weather's coming. So what
do you have here, buddy.

Speaker 2 (10:14):
Yes, that's a very good intro, Jim, thank you. So
I know right now, people we're just getting into fall.
Some are just at it. We're still in the weather
still seventies eighties, but the the the darker beers and
the October fests and the pumpkin beers are already all
out because we're in that season now. I almost got
a pumpkin one today, but I figured i'd wait because

(10:37):
you know, we usually we don't have good results with that,
but we don't. We try every season, and we'll try
again this season. But I want to start off with
one of our stouts. So this is Samuel Smith's organic
chocolate stout. So it's got it, says Malt Beverage with
natural flavor added, Samuel Smith's Brewery and Tadcaster, New York's.

(11:01):
So I don't know. Oh no, now York's part of
u K. Okay, so this is the UK.

Speaker 1 (11:07):
All right, Well that'll be interesting. I I love stouts.
I love anything that has a little hint of chocolate
to it.

Speaker 2 (11:15):
Yeah, so I figured we tried. We start off, you
know with just like.

Speaker 1 (11:20):
Me, what's what's the alcohol is?

Speaker 2 (11:23):
Let's see if it dusky? Suck.

Speaker 1 (11:25):
Matt checks to see if there's something.

Speaker 2 (11:27):
There, and sometimes they don't.

Speaker 1 (11:28):
Sometimes he has to take a picture of his phone
and blow it up. You can see it.

Speaker 2 (11:32):
It's only at five. That's not terrible.

Speaker 1 (11:35):
But so it's you're not killing us out of the right,
out of the barn, dark and delicious, just like mere
you go black is beautiful?

Speaker 2 (11:44):
You kill me? Oh god?

Speaker 1 (11:49):
Oh now that's uh that's dark.

Speaker 2 (11:55):
Yes, it is.

Speaker 1 (11:57):
The smell of almond, smell of chocolate in that.

Speaker 2 (12:03):
Are you right? I do get that almonds. That's a
good that's a that's a good call.

Speaker 1 (12:07):
Let's give her a shot.

Speaker 2 (12:07):
There we go, we are. That's not bad.

Speaker 1 (12:14):
No, I like that.

Speaker 2 (12:15):
Yeah, it's got a little sweetness too, but not to
not to crazy sweet.

Speaker 1 (12:18):
Yeah, and one of the things with a porter you
like a little bit of sweet, but you don't want
it bitter, right, you know?

Speaker 2 (12:28):
Yes?

Speaker 1 (12:28):
And I like the spirit.

Speaker 2 (12:30):
This actually came up pretty is This is a good one.

Speaker 1 (12:32):
Not bad for riding in one of those marisk containers
across the ocean, right right, yep? Or maybe they fluid in.
What What makes beer organic?

Speaker 2 (12:42):
You know, so probably not. What makes be organic is
if you're still using like the traditional stuff like wheat hops, barley,
that kind of stuff, and you're not adding any weird
additives to it.

Speaker 1 (12:52):
Okay.

Speaker 2 (12:53):
I think places like Mortalis probably could put organic on theirs.
They just don't. But but they stripped fruit and then
we you know, but that's really what some of the
mass produce beers. I don't want to name names, but
I do know this for a fact. They put stuff
in it so it has a longer shelf life.

Speaker 1 (13:11):
Yes, exactly. I think organic is one of the words
in our country that is misused.

Speaker 2 (13:19):
I agree with that. I really do.

Speaker 1 (13:21):
Everywhere organic Okay, fine, I want that at twice the price, right.
You know, life's hard, but it's harder if you're stupid. Yes,
that that dus so don't set me off on no.

Speaker 2 (13:32):
I this is one of the things we agree, and
I read it. I read a book about I can read.
I read a book about this. And a lot of
organic isn't actually even really organic. They just they just
there's certain things that you certain things that you have
to hit to qualify the word organic.

Speaker 1 (13:49):
But however, no chemicals, right, no pesticides right right.

Speaker 2 (13:54):
However in some aspects they don't use the freshest stuff,
you know what I mean, So it's it's misleading. Yeah,
I agree.

Speaker 1 (14:03):
Anyway, this is a this is a good beer.

Speaker 2 (14:04):
I like this here ye bad at all.

Speaker 1 (14:08):
I I really had fun. I've been to England, I've
been to Scotland, I've been to Ireland. Are all great
countries and they are, and they the beers they have
over there.

Speaker 2 (14:22):
Are just.

Speaker 1 (14:24):
Weird, world class stuff, right, I mean, just you can't
make it up. The food not so much. Yeah, the food, well,
no Ireland was different. Well they got they got every
pub has every town has a pub or too, you know,
and that's and and that's where the restaurant is. It's

(14:45):
not like here where there's a restaurant over there and
a bar over there.

Speaker 2 (14:48):
And whatever.

Speaker 1 (14:49):
It's all one.

Speaker 2 (14:50):
It's all one.

Speaker 1 (14:50):
That's a pub and and and they serve food. And
I did not have a bad meal in any of
those Irish pubs.

Speaker 2 (14:58):
See that makes sense.

Speaker 1 (14:59):
But we did get into a couple of situations where
it was so dark and rich food. Yeah, it just
overwhelmed me.

Speaker 2 (15:06):
Yeah, that and that's what I hear that England is
trying to change that perception and they're trying to have
more like chef worthy culinary artists that are there now.
But you're right what I've heard. I've never been England,
so I can't speak from experience, but I watch a
lot of Food Channel stuff and what I hear is
it is a lot of very hoy toy, very dark, dank,

(15:28):
heavy foods.

Speaker 1 (15:30):
Yeah. I envision, you know, a king standing there with
a turkey leg.

Speaker 2 (15:34):
In his hand.

Speaker 1 (15:35):
It's all dark and you're chewing on that, right, I mean,
I don't know. They're they're big on the sauce.

Speaker 2 (15:40):
To which I'm not really. I hear they have really
good fish and chips though.

Speaker 1 (15:46):
Oh yeah yeah they got that dial Arthur Treacher he
was there, Yeah anyway, But this is a good beer,
and I would I would put it.

Speaker 2 (15:57):
I would buy this.

Speaker 1 (15:59):
Where'd you get that?

Speaker 2 (15:59):
You know, so big box store where you can buy
them multiple, multiple bottles? Okay, what rhymes with pigs?

Speaker 1 (16:09):
Yeah, absolutely, I'm talking about. Yeah, I like that. Every
once in a while I find something in that with
what he's talking about, folks is you'd get a six
pack and it's like there used to be.

Speaker 2 (16:25):
Nine ninety fifteen bucks now Yeah.

Speaker 1 (16:28):
But there's a whole shelf with hundreds of bottles there
and you pick out whatever you want, and every once
in a while I'll scan that for something that shouldn't
be there.

Speaker 2 (16:37):
Yes, that's when you win, you really win.

Speaker 1 (16:41):
But it's like going into a liquor store and finding
a bottle of bourbon. Like our buddy what's his name
from the r P o oh, herb herbs, Yeah, and
he goes in there and there's a bottle of bourbon
there and he knows it's worth one hundred and fifty
bucks and it's all got dust on it and it
has a price tag of forty two.

Speaker 2 (17:00):
You win.

Speaker 1 (17:01):
You went the same that.

Speaker 2 (17:02):
You know, every once in a while you'll find like
a froth or more tallists sitting there not being there. Yeah,
shouldn't that's when you win. Though.

Speaker 1 (17:12):
The last one I got with that was Genesee Brewing
made a chocolate porter okay, and it was a limited
edition thing and I don't think they've made it since then,
but it was in there. Yeah, and and it was
like twenty bucks a six pack. It was.

Speaker 2 (17:28):
It was a real deal.

Speaker 1 (17:29):
Yeah, yeah, So I went right there and got it
for nine to ninety nine as Jim Salmon have prices.

Speaker 2 (17:37):
Oh, by the way, big News, there is a one
of my favorite places to go in Henrietta, uh to
pick up Kraft beer. You could buy it by the
by the bottle there too, but they had more an
extensive collection of them. It wasn't like the other story
we're talking about where there's a limited edition of what
you can get. You could get anything a single AJ's

(17:58):
warehouse and Henretta great folks. They've been doing it for
a while. Unfortunately they have closed.

Speaker 1 (18:03):
Really yeah, okay, that's too bad. Yeah, well there's a
there's the big one over there that probably put them
under the.

Speaker 2 (18:12):
World of the world. Yeah.

Speaker 1 (18:15):
I like that store. I go in there, you know whatever.

Speaker 2 (18:20):
Too bad that those guys were great. And when I
used to work out in Henrietta. When I make the
trick out here, I'd stopped there and that's where I
would get my beer for the show. YEA good guys.
Hopefully they they land on their feet somewhere else.

Speaker 1 (18:33):
Well, yeah, we always hope that everybody's happy. And uh,
and you make.

Speaker 2 (18:38):
Lots of money like Jim Sammon.

Speaker 1 (18:40):
Yes, yeah, I would have lots of money if I
didn't spend any I think they both have. So our
friends at Pitt Barrel Great Grill sent us a pit

(19:03):
barrel PBX large and in charge.

Speaker 2 (19:08):
Yes, and you took me out when I was your
last time. I thinking, look, that thing is beautiful.

Speaker 1 (19:12):
It is absolutely beautiful. I cooked a fifteen pound turkey.

Speaker 2 (19:17):
In that and where was my phone call?

Speaker 1 (19:19):
And hello, Matt Er, Yes, my Philostia number. And it
was It was as seamless a cook as I've ever done,
and and it had that charcoal flavor to it because
it's charcoal.

Speaker 2 (19:36):
It was absolutely beautiful, tender inside.

Speaker 1 (19:39):
Yeah, it was just it was moist because it was
suspended right and the heat was all around it. And
they have at the top of the pit barrel is uh,
there are three holes that has like a bar that
goes across and you hang it from the bar and
it just was wonderful. You start fire, use a chimney

(20:01):
and get it going good. And then you put that
in there and it's preset with the air and it
and it maintained. It maintained about three seventy five for
the cook yep and then you you I stuffed it
with apples and it was hanging upside down. It was great.
That was just wonderful. That was my first kick cook
with the pit barrel.

Speaker 2 (20:22):
Which is great because I know a lot of times
when people when they do turkey not in the ovens,
sometimes the breast part gets dry.

Speaker 1 (20:29):
Right yeah, right yeah. And the thing with with the
pit barrel is that it's a it's a all around cook.
The heat dynamic of it is three hundred and sixty
degrees right, and and that isn't that doesn't happen when
you're cooking a turkey on a on a pan, right yep,

(20:50):
hook and hang is this you know their their deal.
This this grill is going to change the way that
I that I cook turkeys without a doubt. Now up
next is a brisket. I'm looking forward to that so
that I'll invite you.

Speaker 2 (21:07):
To Yeah, i'll give you the brisket. I probably I
still have that brisket. Really, it's still in there. I
will give you the brisket. It's why I can eat
half of it when I come over.

Speaker 1 (21:15):
Now, I got I have the big pit barrel. I
have the it's oh gosh, what is it? Twenty two
and a half inches wide. It's a bit like a
fifty five gallon drum.

Speaker 2 (21:25):
It's drump rise thing.

Speaker 1 (21:26):
And then they have they have they have two other sizes.
There's the oh gosh, what is it? The eighteen point
five barrel, the original, and that is more conducive to
the average every day homework. Right here at the ranch,
we're cranking big always always is bigger, so and that
one's it's they're not that expensive. Mine was four ninety

(21:48):
nine and the original the smaller version of three ninety.

Speaker 2 (21:51):
Yeah, that's a very good looking drum too, it really is.

Speaker 1 (21:54):
And they have a ton of uh of accessories. So
you can go to what's the website turn pit barrel?
Well pit barrel?

Speaker 2 (22:04):
Is it? Pitrol cooker?

Speaker 1 (22:05):
Turn?

Speaker 2 (22:06):
You know?

Speaker 1 (22:07):
You think you know a guy that should be able
to remember a website pit barrelcooker dot com. Or pit
barrel dot com of the one of the two. But anyway,
you got to get this thing.

Speaker 2 (22:17):
I listened. I'm looking forward to to seeing what's next
on that and that turkey sounds amazing. I have it,
So have a question for you. You made it, you
made an interesting point, and I want you to talk
a little bit more about it, all right. So I
don't know if we've ever talked about this in the show,
which we should have, because this is a it's a
bit important to me. When you use charcoal, you can
either use a chimney, which which I do, I know

(22:40):
you do, or you can use lighter fluid. So let's
talk about the benefits of using its chimney over the
lighter fluid.

Speaker 1 (22:48):
The chimney is, it's a chimney. It has air at
to bottom, air to top. But it will light your
charcoal better and faster. And if you're you know you're
talking ten to fifteen minutes, it's not that long. And
you know I have HDA D Elemental paid, right, so
I can't I can't wait for anything, right, So I
always use a torch and I accelerate everything. I've gone

(23:11):
through twenty five torches and the forty years we've been
here at the Ransom. But they're they're great and that's
how I choose to do it. But the chimneys are good,
and this gets you to it'll spread right out at
the bottom of your pit barrel. It gets it going.
And they have on their website they have all kinds

(23:34):
of tutorials and YouTube videos and things like that. So
so like any grill, there's a learning curve, right, so
you know, check it out. My first cook with the
pit barrel was stellar, right because I did I did
my homework and.

Speaker 2 (23:50):
Plus you've been cooking for a while, so you kind
of have an advantage there too.

Speaker 1 (23:54):
So I'm going to get some more. I think they're
supposed to send me some more accessory, so I forget
what that deal was.

Speaker 2 (24:02):
Can you buy a pit barrel chimney that they go
with it?

Speaker 1 (24:05):
Yeah, yeah, they have, They have everything available. So anyway,
welcome aboard pit barrel and uh yeah. So I always
thought and this is my opinion, and give me your
thoughts on this too. So there was I was at
the Bills game, not the one Monday night, but the
one before, right, and we were out. This is before
they destroyed my grill, which is a sad story, but

(24:25):
don't yeah, I want to talk. Yeah.

Speaker 2 (24:27):
So, yeah, I didn't cook everything because I was gonna
send you pictures of other stuff I planned cooking, and
I didn't get to it because the girls destroyed. But
so anyway, but we did cook some stuff, and I
remember we had the chimney and we used the chimney
to get the charcoal writing and put it in the
charcoal cooker and we started cooking. And there's a young
couple I mean when I say young, probably like eighteen nineteen,
like very young couple. And they had their charcoal grill

(24:50):
and this kid squirted all types of lighter fluid all
over it. The fire came up like this face and head,
and we were cooking before he was also well. He
made his hamburgers and hot dogs. He ate one. They
did not like it. They threw it all away and
they kind of left. You know why, Jim, because it

(25:11):
tasted like.

Speaker 1 (25:13):
The problem was. I don't use lighter fluid for anything
here because first of all, I have two ceramic grills,
which uh, which are you can't use that stuff in there.
It gets into the ceramic. You're not going to do that.
And the fact that this new pit barrel that I got,

(25:34):
I didn't want to believe. So I don't do that.
I don't use lighter fluid period anyway.

Speaker 2 (25:42):
No, I think I think it's wise, it's smart. And
you know, if you're a new if you're a new
person cooking, you sometimes get anxious. It's like, so if
you put the meat on the grill too fast, you
get that gas taste to it.

Speaker 1 (25:56):
Absolutely, so I remember in the day my dad using
lighter fluid, and it was a little different. Back down.
It was just like white gas or something vaulting would
blow up and then you know, it was great and
he'd be there the newspaper and be fan the charcoal
or whatever. I mean, I don't have the patience for that.
But but anyway, no, I don't use that. And uh,

(26:19):
you know I I my wife when the pit barrel
showed up here, she goes, you have forty grills, She goes,
nobody needs which one are you going to use tonight?
And I said, I cycle through.

Speaker 2 (26:32):
Them, right, And that's the thing. You have options.

Speaker 1 (26:35):
I have options. But the pit barrel intrigued me because
I don't know, this is kind of dumb, but I
envisioned hobos standing around the thing and a hot dog
with a stick metal talking about you. Now, this don't
get me a great day of their stuff, right, I mean,
this is pretty cool. So anyway, the website is pitt

(26:57):
Barrel Cooker dot com. Thanks Jim, Pitbarrelcooker dot.

Speaker 2 (27:02):
Com, Pitbarrelcooker dot com.

Speaker 1 (27:04):
Absolutely, so you check this out and get yourself one.
You can get it anywhere.

Speaker 2 (27:08):
Yeah, you know whatever. It plus like you said for
you said.

Speaker 1 (27:12):
Yeah, well the big one.

Speaker 2 (27:14):
That's not bad that the smaller version of some other
girls are like that. Yeah you know.

Speaker 1 (27:18):
So anyway, we're we're cranking that out. I wanted to
uh tell you how thirsty I was, but I wasn't
going to before I launched into grill disasters.

Speaker 2 (27:31):
All right, let's let's try another one. All right?

Speaker 1 (27:33):
Yeah, man goes to the deep, to the well and whatever.
This week I was at a house. There's a new
a new outdoor contractor, uh that specializes in outdoor living spaces,
and I went to see some of their work and

(27:56):
one of them was an outdoor kitchen edition with a
roof over the top of it. All right, and Matt,
you would have loved this. It had a built in fireplace.
I mean a real masonry fire ball. Oh wow, okay,
right on the outside of it. It was just one.

Speaker 2 (28:11):
That's awesome.

Speaker 1 (28:12):
It's what happens when you have extra what do you
call it, discretionary money? Yeah, you know that seemed to well,
never have but you know.

Speaker 2 (28:23):
No that I would love an outdoor kitchen. You have
a nice one out here too. I can't wait. Well,
we're losing the season, but I know there'll be a
super Bowl coming up.

Speaker 1 (28:33):
There will be a super Bowl party. By the way,
at the ranch. People have already reached out to me.
That was fun.

Speaker 2 (28:42):
I've did it twice now, both times such a blast.
There's such good food and we're just laughing at good people.
We're having a good old time.

Speaker 1 (28:50):
Yeah, nobody talking politics.

Speaker 2 (28:52):
We really did, I think I think for a little
bit we did, but that kind of shifted away. Pretty funny. Yeah, no,
there's as a good group of people. We have fun
and thenk you always had a big.

Speaker 1 (29:01):
Fire Yeah, yeah, exactly. My birthday is this week. Oh
and it's a fairly you.

Speaker 2 (29:10):
Know, does it start with the number seven?

Speaker 1 (29:11):
It does. It's a fairly significant birthday. So we have
a little get together.

Speaker 2 (29:18):
You're sixt week, you're still living and breathing.

Speaker 1 (29:20):
Yeah, today at least today, Oh my gosh.

Speaker 2 (29:26):
Man. All right, so now we're gonna switch to the season. Right,
so this is this is the last this is the last
week of September. Okay, right, so we're getting into October
and October is Halloween how and Halloween is like we
talked about the pumpkin beers, the October fests, all that
kind of stuff, right, so here's an October fest. I
figured we would go ahead and knock one of those today.

Speaker 1 (29:47):
Sounds good from Founders, Oh big time? Yeah, those folks
got to dial.

Speaker 2 (29:51):
H the Founders is We drink a lot of Founder's
beers over the years. Uh, October fests tend to not
be crazy high in the b D. So this is
a six point h so it it's tolerable. Yeah.

Speaker 1 (30:03):
These are like what's the clear.

Speaker 2 (30:08):
One that we like? Uh So it's like a Pills lottery,
but it's got a more multier flavor to it. So
let me go ahead and start with this.

Speaker 1 (30:18):
Sorry, the microphones one thousand bucks.

Speaker 2 (30:21):
You're good, you got you have money, Jim?

Speaker 1 (30:24):
Yeah, you know. It's it's funny because people ask me
all the time, how much that costs you to build
a studio? And I said, please, don't ask me.

Speaker 2 (30:38):
He's still you're still still.

Speaker 1 (30:42):
Oh god, I remember the day that I I mean,
you can't see it because this is a voice podcast,
but you know this is a state of the art.

Speaker 2 (30:54):
You did a hell of a job at freaking You
really did do a good job with this.

Speaker 1 (30:57):
And I remember the day I said to my wife
I need to build a broadcast studio and she looked
at me, he said, well, where are you going to
build it? So what do you see?

Speaker 2 (31:11):
All right? There we go. We're giving a sip now, Yeah,
that's good, nice and crisp.

Speaker 1 (31:19):
That's that's a smooth drinking.

Speaker 2 (31:21):
Beer the way easy sipping beer right here.

Speaker 1 (31:25):
That that's as fall to me right there. How many
of those does your bring? I have? I think, Yeah,
that's tasty.

Speaker 2 (31:34):
I like those. One of my favorite lighter beers is
an Octoberfest. It's just that the body of it, in
that multiness, I really like, Yeah, yeah.

Speaker 1 (31:43):
You know what goes really good with that?

Speaker 2 (31:45):
I'm guessing maybe sausage.

Speaker 1 (31:47):
Sausage sausage and peppers and onion. Nothing says a october
Fest festival is better.

Speaker 2 (31:53):
Than that sausage.

Speaker 1 (31:54):
I recall we made some of those that ones we did.
We did for lots of people the fall time, fall
festivals like the Hilton Apple festivals and umpking bumpkin' whatever
down there apple going on.

Speaker 2 (32:11):
And I have to have to admit I love the
warm weather in summer, but I think that falls probably
one of my favorite too.

Speaker 1 (32:17):
Yeah, yeah, yeah, that's good. Yep, well, thank you, of
course my pleasure cooking me up.

Speaker 2 (32:23):
I have a secret one for the end.

Speaker 1 (32:27):
That all is scarce. Nearly twenty thousand gas grills have
been recalled after reports of two people suffering major burns
caused by the outdoor cooking upon US. Paradise Grills reported
a liquid propane gas can accumulate inside inside the grill

(32:50):
when the lid is closed, posing a fire and burn
hazard users. The Florida based company said we received two
reports of the grill ex floating, causing severe burns to
the consumers. According to a Thursday release from the Consumer
Product Safety Commission, which grills are recalled, Paradise sold, The

(33:11):
recalled sold. The recalled about eighteen thousand models at showrooms
and at home, boat and r V shows. Nationwide from
January two thousand and nine to December twenty twenty. The
recalled Models, which I who wrote this filled with grammar mistake,

(33:34):
the hell kind of a dope. The recalled models, which
typically run between four thousand and fifteen thousand dollars. You're nuts.
You're out of your mind if you pay fifteen thousand
dollars for any gas.

Speaker 2 (33:48):
Crazy, that's insane.

Speaker 1 (33:51):
They have the GX dash three through the GX dash fourteen.

Speaker 2 (33:58):
This is eighteen thousand of these.

Speaker 1 (33:59):
Yeah, and then there's one yeah, and then there's a Tahiti,
a Fiji, a Tropicana, Aruba six, and Aruba eight. These
are all paradise grills.

Speaker 2 (34:11):
They so they got to be they have to be.

Speaker 1 (34:13):
Man, they fleeced people.

Speaker 2 (34:14):
Yeah, that's insane.

Speaker 1 (34:17):
Yeah, that's nuts. And then you know, and trying to
boil down what the heck happened here? Basically what it
was is probably the knob didn't for some reason. It
was still introducing a trickle amount of gas, right, and
propane is heavier than there, so it goes down, goes.

(34:37):
Natural gas is lighter in their, so it goes So
the propane sits there, and it sits there and it
waits for the goofy homeowner to just go in and
to turn the thing and it's full of gas and
got boomed.

Speaker 2 (34:48):
Right.

Speaker 1 (34:49):
So the the whole point is trying to stay alive
is whenever you're lighting your gas grill, the first thing
you do is open it or you can smell propane
or natural gas.

Speaker 2 (35:00):
So or not spend ten grand on a grill.

Speaker 1 (35:03):
Yeah, that's just insane. Earlier this month, a taco truck
in Philadelphia blewe to pieces. Twelve people were injured, five
of them critically. Man, that's not fun.

Speaker 2 (35:20):
It's not stop laughing.

Speaker 1 (35:24):
Many people have barbecue grills in their backyard. This could
happen to you. There are seven thousand gas grill fires
every year, according to the National Fire Prevention I believe
that in the United States seven thousand.

Speaker 2 (35:39):
I believe that because what you said's true. A lot
of times people who have some sort of faulty whatever
where it's not clicking on the and you said, like
you said that gas builds up in the bottom and
finally when you do get to click, kaboom.

Speaker 1 (35:53):
Yeah, where's that little sun effect.

Speaker 2 (35:56):
I know, I gotta get some more sound effects on
this thing.

Speaker 1 (35:59):
Last year Byron Fuchs was grilling for the Fourth of
July party at his home in West Palm Beach, Florida.
He bent over the lightest propane barbecue when there was
an explosion, engulfing his body in a wall of fire.
As soon as I did, I looked down my arm
and my skin was melting. I'm sorry about that. It

(36:20):
turned out that Fuchs had left the propane on too long,
allowing it to build up inside the grill and ignite.
Home surveillance cameras rolled as he ran into his swimming pool.
She sut himself out. That's not funny, I apologize. Moments later,

(36:43):
paramedics arrived and rushed gosh to find out just how
powerful the blast can be. NBC News.

Speaker 2 (36:58):
My enemies, I didn't say it.

Speaker 1 (37:02):
Set up a demonstration with Minnesota firefighter standing by. Jeff
Rosen's investigative team open the gas valve on a propane
grill to simulate a leak. After just a few minutes,
a giant ball of fire erupted from the grill, blowing
the doors open. Flames shot out of the top and
poured out of the bottom. According to Jim Novak, fire

(37:23):
investigator for the Saint Paul, Minnesota Fire Department. The most
common mistake that people make when grilling is they turn
on the gas and they leave the cover down, then
hit the igniter and god boomed.

Speaker 2 (37:36):
Yep.

Speaker 1 (37:36):
So the solution is to keep the lid open before
you light the grill, you know.

Speaker 2 (37:43):
And don't don't don't look.

Speaker 1 (37:45):
Yeah, don't be stupid. Gas girls are fine. They're safe
if you if you use a good judgment. Now, one
of the things that happens, and we talked about this
a lot, is spiders get inside your gas grill screws
with the whole distribution. It works, right, So anyway, that's
a you know, that's a nightmare. We don't want to do.

Speaker 2 (38:05):
So you have you have a propate grill. Obviously, I
think it will be all how many probably? How often
is that one of your go to because I know
it's quick.

Speaker 1 (38:15):
Yeah, yeah, it's the and it's I have a I
can't think of the name of it. All I can
think of a Silverton or something like that. I don't know.
I forget the name of it because you know, I'm older.
Now it happens, and this is a stainless steel grill.
The burners are cool and I've had it almost I've
had it ten years plus and it's getting worn and

(38:37):
I have to clean it frequently because it's a it's
a really high end burner, but the stuff gets down there,
and if you don't clean it frequently, it's just you
put a burger on there and the whole thing's on fire.

Speaker 2 (38:50):
Yep.

Speaker 1 (38:52):
So I just cleaned it recently anyway, but it's a
it's a good thing. I was out there because I
my wife doesn't like sausage that we're going to have,
so I had to cook her a burger and I
used that one tonight. So and I also have a
blaze grill out back that is I haven't been using
and it's brand new, and that's a five thousand dollars

(39:14):
grill and it's just kind of hanging there. So I
I'm going to start using that one.

Speaker 2 (39:18):
Yeah. Well, you know, I like the convenience, uh and
the ease of use of a prope grill, but uh,
the flavor. You know, you get the fire and you
get you get the char that you want, but that
charcoal or the pellets or whatever they add that just.

Speaker 1 (39:36):
Gives you that taste.

Speaker 2 (39:38):
Yeah.

Speaker 1 (39:38):
Yeah, And any restaurant that that really does some firewood
pizzas or firewood ribs and whatever. You there's a big difference,
big difference in that taste. So, oh is this? Can
I have some more of this?

Speaker 2 (39:52):
Yeah? That's why I put it towards your way. It's
a good beer.

Speaker 1 (39:55):
Am I taking it all?

Speaker 2 (39:57):
Well?

Speaker 1 (39:57):
I already did. Sorry a I apologize.

Speaker 2 (40:00):
I wish we could see what happens here sometimes.

Speaker 1 (40:04):
So I had the guest here and we do. There
are some people come in here and record podcasts and stuff,
and uh, by the way, it's available at five eight
nine fifty six fifty are five eight five. You want
to come in here and record a podcast, you gotta
you know we're here for you.

Speaker 2 (40:21):
Hey, we're not joking when we said that. This is
a very nicety done studio. It's one of the best.
From an individual building it himself. That's probably the best
studio ever seen for someone like they did that.

Speaker 1 (40:33):
So they came in here and we're talking to whatever,
and they look up and there's forty five of the
best beers ever be right. And they looked at me
and they go, what's going on here? And I said, well,
you just don't understand. I said, call Matt, He'll explain
it to you.

Speaker 2 (40:49):
You should have said I have a drinking problem.

Speaker 1 (40:52):
One of the things that these cans that are up
here are the ones that were outstanding some of our favorites. Right,
I need to build a better presentation. Yeah, I'll work
on that. So.

Speaker 2 (41:03):
Yeah, we've had some pretty good beers over the years.
We really have. Well, like I said, I have another
one waiting. I've been to save it for a last
because I know you're gonna like it.

Speaker 1 (41:14):
All right, I think it's food time. I believe so,
and I'm going to step side and do that. You
can tell the folks all about upcoming maybe think New York.

Speaker 2 (41:25):
Drink New York, Oh, advertising you need.

Speaker 1 (41:27):
Yep, and and maybe how to get a hold of
this professionally prepared podcast that's good idea and a bunch
of other stuff that comes to your mind. I'll be
right back.

Speaker 2 (41:39):
So this is the grill of this podcast. You can
find us on iHeart specifically our Heart is Dear, Dear
to Gym's in my Heart our hearts because they pay us,
So go to iHeartMedia, but you can also go to
grill this Podcast dot com. We have it there too,
and you can find it anywhere on any platform a spreaker,
h Apple, Google, wherever you get your podcasts. We're there,

(42:03):
so you don't have to go to iHeart, but you
know we would be appreciative you did. Or growlespodcast dot
com takes you right through the iHeart podcast as well,
and Thinknew York drinkne York dot com is where you
can find the latest information on all the craft beer
festivals that they are a part of. I believe the
next one coming up is in Syracuse. I think it's
in November. Sometimes I don't know the exact date off

(42:24):
the top of my head, but if you go to
Think New York Treat new York dot com you will
see the dates and times Syracuse. Jim and I always
have a blast. That's where we let that squirrel. It's
one of our it's one of our favorite locations to
go to and and again it's at that Landmark Theater,
which is a very unique layout. There's there's floors and
floors of the craft brewers and food vendors out there

(42:49):
as well as you get to the stage on the
stage where that people perform at the Landmark Theater, you
can be there and drink beer on the stage and
meet people. It's a great time again think New York
trinkmw York dot com. And also you can go to
Jim Salmon dot com to find out which stores we
just went over them not that long ago, but which
stores carries a sauce or and rub or you can

(43:09):
go to grow This Podcast dot com if you want
to order it online.

Speaker 1 (43:12):
Do you like mustard? I do because I always put
mustard on my my sausage.

Speaker 2 (43:17):
So you know, I say this everybody. You could tell
if someone has grown up or a child.

Speaker 1 (43:21):
Yes, exactly right.

Speaker 2 (43:22):
Grown up always puts mustard on a child. Puts ketchup right.

Speaker 1 (43:26):
I'm taking a picture of this.

Speaker 2 (43:27):
It smells great and it looks great.

Speaker 1 (43:29):
Look at the end of that sausage.

Speaker 2 (43:31):
Man, So again, can you tell us where you got
this sausage?

Speaker 1 (43:35):
Yeah, this came from Werner Livestock, which is on West
Henrietta Road in Rush, New York. It's a family owned
farm market and greenhouse and produce flowers and it's just.

Speaker 2 (43:54):
A cool place that sounds great.

Speaker 1 (43:56):
And the young man that's now in college that's gonna
come back and fire this into the next generation. Call
is is the one that reached out to me, and
because I love those as you do. I love those
stories where you know, we we take something that's established
a long time and just keep building it and building

(44:18):
it and building it. He's got some great ideas coming
and that's where the sausage came from.

Speaker 2 (44:22):
That's awesome. I would love to have him on the
ship something.

Speaker 1 (44:25):
So while I talk, you can take the first.

Speaker 2 (44:27):
But you know, I'm excited.

Speaker 1 (44:30):
I know you do. Now, Matt, you have to understand,
Matt does not leave food on his mother never said
to him clean your plate.

Speaker 2 (44:39):
No, we think it's delicious. The spices in the sausage
are very good. It's got a nice snapback casing is
very good.

Speaker 1 (44:48):
Okay, the flavor is excellent because it said zesty. I
don't know how hot it is, but.

Speaker 2 (44:53):
It's not spicy. But it's got the flavor. But it's
it's delicious. I can get like twenty of these.

Speaker 1 (45:02):
There's two more.

Speaker 2 (45:04):
I guess two wars. Oh, that is what I'm saying.

Speaker 1 (45:09):
Now, there's lots of different ways of cooking sauce. You
and I blackstoned it for tons of people, hundreds of people. Yeah,
that in the tip jar had three hundred bucks in
it and what was wrong with them. So there's lots

(45:32):
of ways. You can cook it on a blackstone, you
can cook it on your gas grill, you can do
it on charcoal whatever. This time I steamed these in
beer and I did put a little salmon ranch.

Speaker 2 (45:48):
On there. But I think that makes stuff. If you
bite into this, you can see how juicy it is. Yeah,
I think that's.

Speaker 1 (45:54):
Why do you What do you think of the peppers
and onions, because those are I sauted the onions a
little that.

Speaker 2 (46:00):
You can tell why if you squeeze it and make
any fall apart, and they do.

Speaker 1 (46:03):
There you go, you should just see this, And it was.
And then I put a fair amount of butter in
there with the onion. And then I went out to
the garden and I picked I have some red bell
peppers that are still half green and half red, and

(46:27):
cut that up and put that in there, and and
then poured some beer in there and steamed it for
an hour.

Speaker 2 (46:32):
And so they melt the way you cook those peppers
and melt, And that's fantastic. And that sausage has got
a great flavor and it's very juicy. It's very juicy,
which is really good.

Speaker 1 (46:44):
When you go to a festival sometimes or you know,
and they're cranking it out and there's a ton of
people there, a lot of times, the the sausage you
gets pretty well dried out, so you need another napkin. Oh,
you're good.

Speaker 2 (46:59):
I didn't have an that. I just I just put
the sauce of my hands. That's fine.

Speaker 1 (47:08):
Rubbing down a thousand dollars.

Speaker 2 (47:10):
My remember what you talked about how much this cost.
Ivn't ruined it right now.

Speaker 1 (47:16):
I swear to God, I put a I don't know
what happened to him.

Speaker 2 (47:21):
That's all right. The sausage is almost gone anyways.

Speaker 1 (47:25):
Well, well you're gonna need one for your that's true.

Speaker 2 (47:30):
M hm. So it's gonna snap who it does. Mm hmm.
This is really good now.

Speaker 1 (47:37):
He when I went over there, I don't know last
gosh March. Probably I've had these in the freezer since
I had some. He gave me some breakfast sausage too,
which I thought out, ground up and put him with
cream cheese and stuffed alpenas with it. It was one
of the best, one of the best. The last time though,

(48:01):
I think we did we did those. We had crab
in it.

Speaker 2 (48:03):
Right, we did. Of course, that's always a win.

Speaker 1 (48:07):
I had so many jalapenos in the garden this year.

Speaker 2 (48:13):
I cooked some of those. Those those came out very good.
Because those come out.

Speaker 1 (48:16):
Very good, they are so tasty. If you lead to
leave the seeds.

Speaker 2 (48:22):
In, you got a little kick.

Speaker 1 (48:25):
In the webbing. There seems to be some controversy between
peppers all kinds of hot peppers, and jalapenos are the
ones that I like because they're not over the top.

Speaker 2 (48:39):
No, and then they probably one of the more common ones.

Speaker 1 (48:42):
And Hungarians and you know, bell peppers. But anyway, there
seems to be a little controversy between what makes the hot,
whether it's the webbing or seeds, and I think I
think it's a little of both.

Speaker 2 (48:56):
I think it's both. If you clear out the webbing
and the seeds, usually it's you've you've kind of tainted
a lot. But like you said, even after doing that,
you still get one that just might get you.

Speaker 1 (49:05):
Anyways, one out of sex m.

Speaker 2 (49:10):
It's a very good sausage, and the way you prepared it,
it was great, juicy snap. All that stuff's there, and that's.

Speaker 1 (49:16):
What that other sausage is waiting for. You will you'll
be able to hold it in one hand while you
drive home.

Speaker 2 (49:21):
Right, It'll only take you two seconds eating. So it's.

Speaker 1 (49:25):
Pork zesty sausage links from Warner Livestock.

Speaker 2 (49:28):
So delicious. Man. I'm never disappointed when I come here
because I.

Speaker 1 (49:33):
Eat very well, except for that pizza.

Speaker 2 (49:36):
I gut that was That was that one. I listen,
you know, I love you, buddy, but that one was.

Speaker 1 (49:43):
Yeah. I don't know what I was out of time
or where we were gonna do a gorillas yesterday and
I'm thinking to myself, can I get home in time?
I didn't get home till like six o'clocks, so it.

Speaker 2 (49:59):
Was something we didn't do it.

Speaker 1 (49:59):
Yeah, but you would have got something in the toaster.

Speaker 2 (50:05):
Here's bread.

Speaker 1 (50:06):
Yeah, So speaking of bread, I don't know, did I
Did I talk about this before the bread machine?

Speaker 2 (50:13):
No?

Speaker 1 (50:15):
I had a garage sale here a month and you know,
four or five weeks ago. Keep yeah, and believe me,
I could get rid of twice as much. But I
was cleaning out the the top part of our playbarn
and there's an attic up there to pull downstairs and

(50:37):
you go up there, and I had a whole bunch
of stuff up there and it was just sitting there,
and my philosophy was anything that I hadn't touched in.

Speaker 2 (50:44):
A year goes goes away.

Speaker 1 (50:47):
So I climb up there and there's a bunch of stuff,
I mean a lot of things, and we processed most
of it. One thing was a box that was my
mom when she passed away. All the stuff came here
and we've been processing it.

Speaker 2 (51:02):
For ten years.

Speaker 1 (51:04):
And it's a bread machine. And I opened the top
and it was a bread machine. And I don't know
anything about a bread machine, but they're right on top
was a manual and so I opened it up and
says white bread and ride bread too.

Speaker 2 (51:21):
Of course, of course yes.

Speaker 1 (51:24):
But I thought, well, okay, what do I need for this? Right?
So I set it up on the counter and I go, okay,
you gotta have some fresh yeast and have bread flour
and some dry powdered milk and a couple other things.
So I go, you know, when I go off to
the store, I get the stuff, I pour it in

(51:46):
there and they say you got to measure it exactly,
and I hit the button and the thing mixes, mixes it,
you know, it needs it, and then lets it rise
and then it needs it again unless it rise again
and then it bakes it.

Speaker 2 (52:01):
That's insane.

Speaker 1 (52:02):
Yeah, it's nuts. So you know, like a dope, I
can't stay around here and watch bread rice.

Speaker 2 (52:07):
Right, So you mean you don't make kind of time.

Speaker 1 (52:12):
This thing is really cool. So I make just just
loaded a loaf of a wonderful farm bread, you know,
soft fresh. Yeah, I mean, you can't make it up.
So then we eat dad in two minutes, right, And

(52:32):
so then I'm looking at the thing and it said, okay,
you can add a whole bunch of stuff to it. Cheese,
all right, So well, cheese. Next time, I throw in
some sharp cheddar and it tastes like cheddar bread.

Speaker 2 (52:43):
It was wonderful, gosh.

Speaker 1 (52:45):
And then I thought, you know what, I'm going to
get creative here. I'm going to do a cheese jalipeno bread.
So I went out back, picked some jalapenos, chopped them
all up, put them into bread, and it went through
the whole thing, and it was at the end it
was it was all baked and whatever. And then when
I went to pull it out, it lowered down by

(53:06):
an inch. I don't know exactly what happened there, ingredient wise,
but the red I mean there's still is bread and
it was wonderful. So now I have a bread machine.

Speaker 2 (53:19):
So that's still yeah, that actively works and this was
sitting there. Sometimes when you're cleaning out stuff, you do
find things that you still that's amazing.

Speaker 1 (53:29):
So my idea of fresh farm baked bread is fluffy
with airholes and all.

Speaker 2 (53:43):
That that old school good bread.

Speaker 1 (53:44):
What I'm making, though, is more dense than I want,
So I need to figure out how to make that
fluffy air hold right man, more to come on that.

Speaker 2 (53:55):
Can you imagine eating this sausage on jalapeno bread. That'd
be one that'd be outstanding.

Speaker 1 (54:03):
You would have loved this bread. It was excellent, especially
when you take it out of the machine. You have
to turn it upside down. Then you have to move
this little thing around because it's stuck, which makes sense,
and it drops down and then right while it's hot,
you're slicing it off. So that's a that's gonna be

(54:27):
a winter thing. I could be making bread all the.

Speaker 2 (54:28):
Time, so I uh, I'm looking forward to maybe having
that as perfect real this yeah bread burgers, O, man,
you could do a lot with that kind of stuff.

Speaker 1 (54:43):
So that'll be uh, there'll be a treat coming your way.
And I want to make some rye bread because I
love bread. You have to have rye flower and a
bunch of other stuff. And I don't trust my skills yet.

Speaker 2 (54:55):
Yeah, that's a little more complicent. I love right bread too,
sour dough, I love all those kind of breads.

Speaker 1 (55:00):
So our buddy, Welch. First thing that you teach at
broadcast school, which I never went to, it.

Speaker 2 (55:08):
Just don't eat.

Speaker 1 (55:09):
But boy, that sausage it's so good.

Speaker 2 (55:11):
I don't even know if if we had the time
to talk about how how fast it took a to
the eating. Yeah, it was pretty quick.

Speaker 1 (55:19):
You you enjoy food?

Speaker 2 (55:21):
I do, I do, I really do.

Speaker 1 (55:24):
What was I saying, Welch.

Speaker 2 (55:29):
As Jim inhales his sausage I could eat.

Speaker 1 (55:34):
I told you, I told you a really good Yeah.
So I was talking to our buddy John Welsh does
our opening here? My radio partner on news radio Wham
eleven eighty.

Speaker 2 (55:47):
I heard of that station.

Speaker 1 (55:50):
He is a now a weed bearon So.

Speaker 2 (55:54):
What is that? What does a weed bear mean?

Speaker 1 (55:56):
In particular, Jim Well, he has a license to sell
cannabis products in New York State.

Speaker 2 (56:04):
So he's a legal weed dealer. Have you tried his product?
I have not, have you any plans to?

Speaker 1 (56:12):
I do not about the last thing I need in
this life is to start doing drugs. I'm just saying,
that's seventy. I tend to start doing now, I do
I look seventy.

Speaker 2 (56:28):
No. I mean, I'm not trying to blow smoke. You
really don't.

Speaker 1 (56:31):
You really don't. I've wiped that smile off your I
think that's funny. I don't you know, I don't. I
don't know.

Speaker 2 (56:41):
No, you've seen some folks who are seventy, who are seventy,
who who are having trouble getting around, And yeah, you're
not that. You're still climbing up add ex finning bread boxes,
and so, yeah.

Speaker 1 (56:52):
You're you do have a point. I had a lot
of fun making that br Now, now all my circle
of friends, you know, my my buddies, wives that are
onto cooking and so on and all that stuff, they're
telling me, Okay, now you gotta use the bread machine
just to need your bread, but don't bacon in there

(57:13):
when it's done, after the first rise and then it
needs it again, take it out, let it rise separately.
Cook it yourself. Now, I don't know if I can
come up with the fluffy bread I want by doing that,
but I'm gonna work on it.

Speaker 2 (57:27):
That makes sense of because that encase, it only limits
how far it can expand.

Speaker 1 (57:31):
Right, Well, yeah, I mean it it expands. I mean
I do a one and a half what is it?
A one and a half pound loaf? I think? Okay,
and it's it's easily six inches tall.

Speaker 2 (57:45):
That's a big wes. Yeah, So I like, there's nothing
better than fresh bread.

Speaker 1 (57:49):
Oh, I know that's great.

Speaker 2 (57:50):
It really is good.

Speaker 1 (57:51):
I'll hook you up.

Speaker 2 (57:52):
Okay, I'll hold you to that.

Speaker 1 (57:54):
Back to the garden just for a minute, I had
I had sweet corn that just to die for.

Speaker 2 (58:02):
I had some of that. So the corner you gave me,
I took to my parents' house and my dad made
a dinner for myself, my children, him, and my mom.
That corn was delicious. Well, it was nice and sweet.
It was really good. Well.

Speaker 1 (58:17):
I planted the rose about a week apart, and I
should have made it two weeks apart, because they it
all came to it at once. A yeah, And so
what I did do was put up. I did cry
or wrap some corn I have no idea whether it'll

(58:38):
be edible or not.

Speaker 2 (58:39):
Right, and well more to come on that. That cry
was she was a gift to you, right, And that's great.
One of the best things ever, is it.

Speaker 1 (58:46):
I know my daughter gave me that for Christmas or
my birthday or something. And I have everything from rhubarb
to peppers, two onions wrapped in it, to burgers, steaks,
and ands and tons of vegetables and even cucumbers all
ready to go for this this year.

Speaker 2 (59:06):
So it's amazing.

Speaker 1 (59:07):
Yeah, I'm expecting, you know, Armageddon's coming, and I thought, well,
I got enough food to feed you know, everybody.

Speaker 2 (59:14):
So I don't know if I come over you might
be in trouble.

Speaker 1 (59:16):
Well you're always welcome about it that way.

Speaker 2 (59:19):
I appreciate it.

Speaker 1 (59:21):
As long as you bring crabb beer.

Speaker 2 (59:23):
With you, I will I will happily bring crap.

Speaker 1 (59:27):
Uh So anyway, back to garden from me yet over
the top with tomatoes. It's just it went. It was
insane and right now I could go I did a
giant two gallon pot of spaghetti sauce last week, and
I could go out there right now and pick enough
to do that again. It's nuts. It's crazy now the
vines are dying and whatever, but it's it's getting One

(59:48):
of the things that I was going to do for
us tonight was some fried green tomatoes, and I just
didn't get to it. So more to come on that.
Maybe next week, grill this week, can do that. And
then I went out there. I hadn't been to the
cucumber patch in a week. I went out there and
there were six cucumbers just perfect right, and I'm picking

(01:00:12):
them left and right and whatever. And I came back
in and washed everything. So it was one for you
and your boss thing. Because the family likes cucumber water.
We make all kinds of cucumbers, don't we do pickles too.

Speaker 2 (01:00:23):
You made a batch for me once they were They
were really good.

Speaker 1 (01:00:25):
They are tasting. Yeah, well these are too big for that,
but we're out of time on that. But next year
I'll make some more of those. I did make some
early refrigerator pickles early.

Speaker 2 (01:00:35):
In the year. You make some good pickles, so those
are good.

Speaker 1 (01:00:37):
Well, thank you.

Speaker 2 (01:00:39):
Uh.

Speaker 1 (01:00:39):
And then the peppers, there's still some halapinios coming on.
My hungarians, my my, what would you call them? The
semi hot?

Speaker 2 (01:00:50):
Yeah, you know, one the ones.

Speaker 1 (01:00:51):
That you get at subway. And yeah, it was very disappointing.
Really normally this time of year there's hundreds of them.
I had four. Oh man, that's three, right, Yeah, I
had four. Uh and uh it was it was nuts.
And then uh, then I grew some stuff that will
kill you and I have to harvest that yet. And

(01:01:13):
I'll give you one to try if you want.

Speaker 2 (01:01:15):
Really hot one.

Speaker 1 (01:01:16):
Yeah, over the top. It's like a two hundred thousand
on the scale.

Speaker 2 (01:01:20):
I'm not scared.

Speaker 1 (01:01:20):
It's nuts. I know you're not.

Speaker 2 (01:01:22):
But if I don't come back.

Speaker 1 (01:01:25):
Yeah, just make I won't say that, make sure you're
in proximity of you know what. And then, uh, I've
never successfully grown the red sweet peppers. Yeah, the big
bell peppers, right, because I didn't realize that they start
out green and then they turned let them Yeah, yeah,

(01:01:47):
so you have to let them sit there. And I
would be too uh impatient, impatient to go out there
in HDA doom, you know or whatever.

Speaker 2 (01:01:54):
But that that's the resting of them. The term that
color makes them sweet. So you're you're absolutely right. All
those crazy different colors usually is the waiting process, because
you got green, then they turn like yellow, then they
turned like orange, then they turn like red.

Speaker 1 (01:02:09):
Yeap, So I have five or six all right, I
mean not a lot, but right, five or six and
I did eat one, and you're right. They are very sweet.

Speaker 2 (01:02:18):
They're very good.

Speaker 1 (01:02:18):
Yeah, gosh, I'm hungry or thirsty.

Speaker 2 (01:02:22):
I mean, oh well, you could do both. All right,
let's let's do another. So you want me to wait
for the surprise beer you want to get? You want
to get into that.

Speaker 1 (01:02:31):
Now, how we doing time wise?

Speaker 2 (01:02:32):
We have all fifteen more minutes.

Speaker 1 (01:02:34):
Okay, all right, I don't care. You decide whatever you
want to do. Matt Wilson expert decided.

Speaker 2 (01:02:39):
To drink about the same time.

Speaker 1 (01:02:40):
Yeah, there you go. He goes deep to that refrigerator
there on. One of the things I liked about that
Octoberfest that from Founders was it was ice cold. And
that makes a big difference to me on a lot
of different beers now. In the old days, obviously they
just you know, before refrigerators or it just was what

(01:03:01):
it was temperature. But this is this is a lot
different temperature makes it great.

Speaker 2 (01:03:05):
I like it. I think most people do. I love
a nice cold beer. Yeah, so this one's not the
special beer but this is the one from Jenny that
everyone was telling me about that I haven't tried yet.

Speaker 1 (01:03:15):
Okay, I saw that there.

Speaker 2 (01:03:17):
Yeah, yeah, So this is the black cherry vanilla kell
Beer Killer Beer. I think it's Keller Beer. Yeah. So
you know, Jenny has those series of coulties and whatever
that they have out of me once in a while.
They got the one that's had grapefruit. They had the
one that was like trap was it pineapple?

Speaker 1 (01:03:34):
I think it was mango or something. Yeah, yea.

Speaker 2 (01:03:36):
So they always have a special series. This was their
latest one. Okay. So it's a natural black cherry and
vanilla flavors. I don't know how that's gonna take.

Speaker 1 (01:03:45):
I don't either.

Speaker 2 (01:03:46):
We're gonna find out.

Speaker 1 (01:03:47):
We're gonna find out right now.

Speaker 2 (01:03:49):
Four point five ABB.

Speaker 1 (01:03:50):
So it was a very very very light, normal beer.

Speaker 2 (01:03:52):
It's a normal beer, right exactly.

Speaker 1 (01:03:55):
There you go, that's a sound heard around the world.
So what's just look like? It just looks.

Speaker 2 (01:04:02):
Like wa smell So you can definitely get the smell
off of that.

Speaker 1 (01:04:08):
Yeah, oh yeah, yeah, it smells like berries.

Speaker 2 (01:04:13):
It does.

Speaker 1 (01:04:17):
This is not a craft beer company, yes and no, okay.

Speaker 2 (01:04:23):
It's not because they mass produced it officially right, but
it was one of the original breweries in Rochester. When
it first came out, it was a craft brewery. But
it's gotten to the point point where you can get
this almost anywhere in the world and in that country,
so it's really not anymore.

Speaker 1 (01:04:37):
That just cherry.

Speaker 2 (01:04:40):
It comes in hard, alright, my friend, we go, Yeah, it's.

Speaker 1 (01:04:54):
I tasted a black cherry.

Speaker 2 (01:04:58):
Do you I do a little bit little that little
creamy taste?

Speaker 1 (01:05:01):
Yeah, okay, I'll go along with that. That's that's interesting.
It's all right, yeah, I mean I don't I'd like
to smell better. I like to smell better.

Speaker 2 (01:05:14):
Yeah, I listen. I love Thank you Jenny Brewery for
being around forever and being a staple of the Roche
New York carrier.

Speaker 1 (01:05:25):
So actually, I have to go buy beer for my
little birthday.

Speaker 2 (01:05:32):
Why are you buying the beer for your own? Well,
what's going on?

Speaker 1 (01:05:35):
Let me tell you how that was. My wife says
to me a month or so back or whatever it was,
what do you want to do on your birthday? And
I said, I just want to be with family and friends,
that's all. And and she said, well, then you know,
why don't we do it on you? Know, Saturday after
your birthday and and I said, yeah, that's fine, and

(01:05:56):
she goes, what are you going to cook for everybody?
She doesn't couk.

Speaker 2 (01:06:01):
I know, and I know you like cookies.

Speaker 1 (01:06:02):
So this is this is what the menual be. Okay,
and it'll be I'm making chili because it'll be that
time of year chili and I you know, I've been
making chili since I was seven, and I have a
certain way I do it and a certain deal and
you know, I I like it and if you know,
everybody else seems to like it.

Speaker 2 (01:06:23):
I like chili chili before.

Speaker 1 (01:06:25):
Oh yeah, I'm still I think we had it at
Super Bowl.

Speaker 2 (01:06:29):
We did it was it was chili.

Speaker 1 (01:06:32):
And I always make three quarters of it regular chili
and a quarter of it, uh, spicy.

Speaker 2 (01:06:38):
And I did have a spicy chili and it was
they had a little kick to it. Yeah. Uh.

Speaker 1 (01:06:42):
And then I'm doing a nice salad with fresh garden
stuff and you know, and then uh fruit salad, right,
and then mac and cheese because there's some people that
don't like chili and those people are crazy and yes
they're nuts. And my good friend went is baking me
these She bakes these giant pans of rolls that she

(01:07:05):
puts salt on top of them and it's just to
die for. So have that. And I got to come
up with some kind of dessert. So, you know, happy
birthday to me.

Speaker 2 (01:07:17):
See I still listen again. I know you like the
cook I do too. We both love to cook. But
that should be a day people do it for you.

Speaker 1 (01:07:24):
Yeah, yeah, but you know that's what I do. So
you know, I think I might might break some front
there I go carrying that cross all the way down.
You kill me.

Speaker 2 (01:07:38):
Maybe I'll make some fried chicken for you, oh everyone? Yeah, Yeah,
those wings were pretty god last night.

Speaker 1 (01:07:43):
Yeah, those were wiped clean.

Speaker 2 (01:07:45):
Yeah.

Speaker 1 (01:07:45):
And I think I did a brisket too, because I
you know, because my wife doesn't want anytime she hears
the word brisket, she thinks it's useless. Why, I don't know.
She just I mean, she's not a foodie like I
do that, you know. And and I guess that's the
difference because she could care less whether it was a

(01:08:08):
brisket or a hot dog. Right, there's a big difference.
Don't get me wrong. I love my wife. But number one, well,
if you bought Wiggles hot dogs lately, I.

Speaker 2 (01:08:19):
Have but a nice brisket across you a buck and
a quarter. Yeah, I know that, but I have Yes,
wiggles are up to You're right though, they're pretty expensive
right now.

Speaker 1 (01:08:30):
Yeah, Well, so I have one other thing to talk
to you about.

Speaker 2 (01:08:34):
All right, I have one more beer for you. It's
gonna be the good. It's really when I.

Speaker 1 (01:08:39):
Save Matt Wilson sliding into home. Uh you know how
the once in a while you have problem with your
your pellet girl.

Speaker 2 (01:08:50):
Yes, I do.

Speaker 1 (01:08:52):
So, mister Welch, who has the same girl as I have,
the same girl as you have?

Speaker 2 (01:08:57):
Yes?

Speaker 1 (01:08:57):
Which is is the Louisiana Black label twelve hundred? Yes,
it's the biggest twelve hundred. Now they don't make it anymore.
They had a little bit of an issue that they had. Yeah,
and mister Welch turned his on and didn't pay attention
to it, walked away and hold things on fire. So

(01:09:21):
he came back, put the fire out and the grill
was toasted. He has since got another one for his shed, bigger.
And you have one of those, which you have the
original one that caught fire And I still but we
salvaged it, didn't it didn't go nuts. No, so you've
managed it because you pay attention to cleaning and.

Speaker 2 (01:09:42):
I watch it hard. Yeah.

Speaker 1 (01:09:44):
So mister Welch took out the electronic module out of
his which has a software upgrade, and I have it
out here for you. There you go.

Speaker 2 (01:09:56):
Now that's gonna help.

Speaker 1 (01:09:57):
The only problem is he does don't know if it works.
Ah so, and it should be fairly easy to put
it in. Try it and yeah, if it works, then
you win, because that's that's a good thing.

Speaker 2 (01:10:12):
Yes, and I do need that because mine doesn't work
very well.

Speaker 1 (01:10:17):
So it's tough. But this should help you out with that.
Now if you want, if you're not comfortable taking apart
and doing it, you just let me know. I'll come
over and do it for you.

Speaker 2 (01:10:25):
Well, how about this, you come over and do it
for me, and I will prepare you a feast. That'll
do it. There you go, that'll do it.

Speaker 1 (01:10:31):
That wins every time. But this should correct your at
least you still have to pay attention. But this should
make your experience a lot better.

Speaker 2 (01:10:40):
Can I tell you what the last issue that I
almost yeah, I almost, I almost burnt my grill down.

Speaker 1 (01:10:45):
I know it's one of the things I think happened
to Welch was that he left his pellets in there
and it's outside that I've done it, and that's bad,
gets moisty you do that, so I and I think
I had that problem too. I've had to put fires
out in the hopper twice online.

Speaker 2 (01:11:04):
My hopper almost caughtifire. Yeah, that was exactly what almost to.

Speaker 1 (01:11:07):
So you gotta you gotta stay right there and be
right on it while it's firing up. And but once
once it's up and going and temperature, you're good, right right,
So so anyway, you have a module.

Speaker 2 (01:11:20):
I still I still love that girl. I still use
it a lot. So it's fun. So you want to
finish this?

Speaker 1 (01:11:26):
Uh?

Speaker 2 (01:11:26):
I do black cherry vanilla beer? Or do you want
to get another one? I thought, okay, thank you, thank
you very much. That that sound.

Speaker 1 (01:11:36):
We we drink our beers in these fancy I don't
know what you call them, their beer glasses. They're wide
at the bottom and narrow at the top. Somehow it's
supposed to process the the bubbles better the gas in

(01:11:56):
it and whatever.

Speaker 2 (01:11:58):
You know what I'm doing. See, this is why I
am impressed, because Jim has been he has gained a
lot of knowledge in beer. So as soon as I
started doing something, he knows exactly what that means.

Speaker 1 (01:12:08):
He's rolling this can, which means it's a fruited sour,
which means I'm really excited about that. And you know
So what that does is it distributes the sediment that
evenly in the beer, so you don't pour the beer
out of the top and then it's.

Speaker 2 (01:12:28):
All liquid in the bottom of all the heady stuff.

Speaker 1 (01:12:30):
Yeah, in the old days, that's what you used to do.
Give me mine, which is all clear, and then you
got a I'm just kidding. You would never consciously do that.

Speaker 2 (01:12:42):
Not consciously, I would not do it. So this beer
we've had, I think we've had a beer Tree beer before.
I believe we have beer Tree. Okay, so this is
beer Tree. This beer is called Virtuosity. There's a cherry raspberry,
marshmallow fruited sour percent ABV. Right, So this I got

(01:13:03):
this because most of the time when we get fruited sours,
we fall back with or talents or fifth frame or
something like that. This is outside of that spectrum. But
I've heard this is pretty good.

Speaker 1 (01:13:17):
Where are they located?

Speaker 2 (01:13:18):
That's a good question. Johnson City New York.

Speaker 1 (01:13:24):
Okay, I wish I knew where that.

Speaker 2 (01:13:25):
We don't know where that is either. Yeah, I don't
know where that is.

Speaker 1 (01:13:28):
Well it can't be that far.

Speaker 2 (01:13:29):
Nope, but I heard this is good. So we're going
to try this all right, here we go. You can
and you can tell us my opening that's a little
more dense. It smells amazing.

Speaker 1 (01:13:42):
Oh yeah, it's coming out with like raspberry or purie.
Oh there you go, sir, let's sniff this up. Mm.
This has possibilities, buddy. Yeah, you've been holding out on me.

Speaker 2 (01:13:58):
I saved it for you.

Speaker 1 (01:13:59):
Thank you. You ready?

Speaker 2 (01:14:00):
Yeah, there you go. Yep.

Speaker 1 (01:14:06):
Oh that's wonderful. Yeah that is. It is a sour.

Speaker 2 (01:14:12):
It is you got the little bite at the end. Yep.

Speaker 1 (01:14:14):
But it's not puckery, but it is a sour.

Speaker 2 (01:14:18):
You still get that thickness and denseness of us of this.

Speaker 1 (01:14:21):
That's a wonderful combination.

Speaker 2 (01:14:22):
Yeah, and look at the sediment right there.

Speaker 1 (01:14:24):
Yeah, now how much would that beer be?

Speaker 2 (01:14:29):
So so, even though this is a not as well
known places like a Mortalus or like a fifth Frame
or like a Froth, still about twenty five twenty six.

Speaker 1 (01:14:39):
Dollars a four pack four pack.

Speaker 2 (01:14:40):
Yeah. Yeah, because once you start putting that kind of
fruit in there, yeah, six six fifty.

Speaker 1 (01:14:47):
Can.

Speaker 2 (01:14:47):
Yeah, and that's and that's buying it at the store.
If you order a glass at this at a bar, yeah, yeah,
you're paying like ten bucks probably right.

Speaker 1 (01:14:56):
That is really good. No, yeah, that's a good beer.

Speaker 2 (01:14:59):
I feel that you like the way we ended this.

Speaker 1 (01:15:01):
Yeah. Yeah. Ending is always good, especially when it's time
to go to bed.

Speaker 2 (01:15:06):
Yeah. Oh that's right. You have a radio show.

Speaker 1 (01:15:08):
Yeah, Tomorrow morning, bright and Early on news radio Wham
eleven eighty six to ten, the Homey Pair Clinic radio program.

Speaker 2 (01:15:15):
Is that a new show?

Speaker 1 (01:15:16):
No, you know, it's funny. I was telling somebody who
was it? I forget. I think it's December fourteenth, which
is a Saturday. This year will be thirty six year
anniversary of the Home Pair Clan. Wow. Yeah.

Speaker 2 (01:15:34):
Now, I've been with iHeartRadio for I don't know a
little over six manty seven years. Yeah, and I think
your show is one of the first shows I worked on.
I believe my correct I.

Speaker 1 (01:15:43):
Think you were. Yeah, I'll never you know. I told
the story many times. I look through that glass and
there you were. Yeah, And I said to my radio
partner at the time, I said, there's my body guide.
That's the man I want garden.

Speaker 2 (01:15:58):
So I know it probably goes without saying which one
was your favorite beer tonight?

Speaker 1 (01:16:03):
Okay, right here, Virtuosity, what's the name of.

Speaker 2 (01:16:08):
The brewery beer tree?

Speaker 1 (01:16:09):
There you go. Well, folks, thank you very much for
listening to this edition of the Grillers Podcast. Info at
grillsspodcast dot com. If you have some suggestions or whatever,
you hate my guts, whatever, we're here for you and
grillerspodcast dot com. You can buy our products right there,
but head out and get some of that barbecue sauce

(01:16:32):
and trailed us or up so we'll appreciate it. We'll
be back next week right absolutely, that's the Matthew T. Wilson.
The T stands for well, We're tremendous