Salmon Ranch Chicken Roll Ups

On this episode of Grill This, Jim prepares another Jim Salmon original, Salmon Ranch Chicken Roll Ups. It's made with thinly sliced Chicken breasts and stuffed with a bunch of amazing ingredients. And Matt decides to bring some beers that are not your normal everyday beers. Food is eaten, beer is consumed, and fun is had.

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Episode Transcript

(00:03):
It's time to take your grilling skillsto the next level. We will take
you from grill disaster to grill master. So grab your tongue, your aprons,
and your pint glasses. Get readyto grill this with Matt Wilson and
Jim Salmon. Hey, everybody,welcome to grill List. You know,
I have to have a talk,Matt with God because we're in grilling season

(00:30):
and God has not stepped to theplay'd we need help? Yes, Uh,
that doesn't slow me down heading tothe store stocking up on Ribby,
stripped steaks all that kind of stuff. Yeah, I got peltraty to go.
Yeah, I do. Well.Welcome to grill List, everybody.

(00:52):
Jim Salmon here along the great uhMatthew T. Wilson. The tea stands
for chomping at the bed something.There's a tea in there, so there
is. Yeah. So we havea big, a big This is a
big grill list. It is.Yes, um, we have with some
great food which I'm gonna do adeep dive on here. It was an
experiment that that I tried a coupleof years ago. I like your so

(01:15):
far, so good. You've beenpretty good with your experiments. Well,
and and I can always tell you, you know, I can count on
you to tell the truth. Yes, so you know as long as you're
going you know, if it's notlike that pizza, we're gonna be Yeah,
that was a that was That wasa last minute of the stay.
Um, we have some news tocover and then we're gonna we're going to

(01:38):
tell you the meats that you haveto be more careful with. And we're
gonna go through that whole thing.Now, some people would look at that
is why any they bringing a negativeinto grilling, But we want you to
live. We don't want you togo into urgent care or over to Oakwood
Cemetery. So it's one ever wereboth bad places. Yes, So,

(02:00):
um, we're gonna tell you howto stay out of trouble with all this
and some of that information I didn'twant to hear, but well, you
know, we'll get into that allright. All right, I'm excited.
I got some I got some uniquebeers for you this time around. Okay,
some stuff that has people want tolook at it here, that's kind
of weird. So I wanted tosmile on your face. I do,

(02:23):
I do, Okay, So Iwant to I'm looking forward to getting your
reaction to these beers. All right, all right, let's uh, let's
welcome our sponsors here this morning,yeah, this afternoon, tonight, whenever
you're listening to this. I've beendoing home Repairs show for thirty five years,
by the way, greatest show onthe planet. I'm used rado weblo

(02:43):
an eighty. I just want tothinke sure everyone understands that. And it's
in the morning. It is soI'm used to saying good morning everybody.
You know, it doesn't cross intome to say good evening or good after
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(03:07):
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(03:29):
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rich in Sena. They do agreat job. You don't want to
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on the website. Website. Smallbusiness doing big things. Yep. Tipsy

(03:50):
Light Company, of course, thefinest little invention on the planet. Loved
them. I had one. Iwas out there, what was it not,
last night, night before last.It was called the wind was blown
as poor and rain like every dayand I'm out there with that little that
little Tipsy Lights and my spantchiel onthe grill. Go to Tipsy Lights dot

(04:11):
com and check it out there.I don't know, ten eleven bucks or
something something like that. They're justwonderful. You buy a whole bunch of
them and give them away at birthdayparties and Christmas and whatever. There's a
great invention. Love it. NewYork State Craft Brewers Association, Yeah,
think New York Drink New York.Love those guys. Love those guys.
And we'll be uh coming out.There's some festivals coming up. We'll be
talking about those later on here inthis broadcast of Grills and uh uh,

(04:35):
we're gonna be on the road atCanal Side in Buffalo and Buffalo with those
folks yep Um in June sometime.Ye probably, I don't know that I
probably should have done show. It'son Grillis podcast dot com and also on
Think New York. K there yougo, by the way. Speaking of
uh Think New York, New York. Chloe K one of the people who

(04:57):
work for New York New York.You just had her birthday and she's expecting,
so you just wanted to wish herhappy birthday. And she's gonna be
soon to be a new mom.So that's congratulations to Chloe. She's one.
She's awesome. She helps us outand and she's really organized and one
of the great reasons why I thinkNew York Drink New York works well,
absolutely absolutely great. So our sponsoralso includes the Komodo Joe of ceramic grip.

(05:24):
There's only one Komodo Joe. Yeah, knockoffs are all over the point,
they're all over there. And andthis one these folks got it dialed
in. They they're down in NewOrleans and they invented this whole concept of
There were similar grills before, butthey dialed it in and I have two
of them, the giant one andcan do the brisket on the first get.

(05:46):
Oh my god, it's a charcoalgrill that you can You can put
in enough charcoal in there in lesstwenty hours and you can control that temperature
within five degrees. That's a win. So Komodo Joe Grills. You know
what I enjoy? Steaks? Ido too, and you I know,
steaks are right up there on youron your list. I like, I
have a you know, Tomahawker forbreakfast. Get you've told me that.

(06:11):
Yeah, um so I've eaten insome of the best steak houses in the
world in Europe, and you knowwhatever, Jeff rubies up there for you.
A steak right up there, it'snumber two. Yeah, um primary
is number one for me, RibbyStakes, number two, Cowboy Steaks.

(06:31):
Then we get into Delmonico's and uhdown at the end is uh strip steaks
if done right, even I'll buysirloins and cut them up and do shiskbab
with sirloin if and I'll tender thehell out of it. Yeah, I'm
hungry now, but stay you knowsteaks are right out. I love Jeff
Ruby Steakhouse in Nashville. Went there, had to take a Brinx armored truck

(06:55):
with me, but it was awonderful, wonderful place. This just in
this morning. Ruth Chris Steakhouse,a New Orleans based restaurant chain that grew
to open up more than one hundredand fifty locations across the country and internationally,
has been bought up by Darden,the parent company of Olive, Olive

(07:19):
Garden and Longhearned Steakhouse Wow. Dardenannounced a merger this morning, saying the
decades old chain will complement its portfolioof restaurants, which also includes Yardhouse,
Cheddars, Scratch Kitchen, The CapitolGrill, Season's fifty two, Bahama Breeze,

(07:42):
and Eddie Vs. Some of thoseI've never heard of. Ruth Chris
currently operates one hundred and fifty fourlocations nationwide MATT, including restaurants in in
Baton, Rouge, New Orleans,met Terry, and Lafayette Wow. It
was founded in nineteen sixty five inNew Orleans by Ruth for Tell and features

(08:05):
signature this is the part that getsme USDA Prime Steaks Now this is prime
stuff. This isn't right choice,It's not what's the one below choice?
I forget? And these prime stakesserved sizzling on five hundred degree plates,
New Orleans inspired sides, an awardwinning line wine list. Ruth Chris has

(08:28):
one hundred and fifty four locations aroundthe globe, eighty company owned, seventy
four franchise restaurants and generating system widesales of eight hundred and sixty million.
Cheez and it was sold for sevenhundred and fifteen million dollars. Now that
seems to me to be kind ofon the low side of what you would

(08:50):
expect, right, If they're generatingthat much, you would think they would
sell for a little more. Butyes, something something else must be up.
The average annual restaurant volumes for companyowned or operated locations is six point
two million in fiscal year twenty andtwenty two. UM. Now, one
of the things that I did aI did a deep dive on the the

(09:13):
pricing. And I've never been toa Root Chris steakhouse that I remember.
I have not, and the steaksare fifty bucks. You know, the
shrimp cocktails nineteen Uh, you knowyou gotta take your wallet and say,
this is not a cheap date.But if you go in search of prime
uh prime beef, you know,that's that's a win. Yeah. Yeah,

(09:35):
you did you mention you said thatone of the restaurants it was that
Bahama Breeze. Yeah, we hadone. We had Yeah, you're right,
we sure did. And you knowit was like other stuff Rochester,
New York. Uh sometimes slow onthe uptake, yeah, and uh or
on the wallet. Yeah. Youknow. Yeah were you have you ever?
Did you ever get you to goto that one? I did not.
It was an amazing restaurant. Therewas a little pricey two, but

(09:58):
it was amazing. It was Ithad like a Caribbean flare to it.
Oh they made jerk wings there thatwere just insane. Really yeah, oh
now that's cool. Yeah, soit's I was. I was sad when
they left here, but my brotherlived in Florida, so when I went
to visit them, there still wasone there. But yeah, I guess
that that's gonna be no more thanhuh yeah, yeah, yeah, that's

(10:20):
too bad. No more so.Anyway, Um, you know we have
a store here called Palmers. Yes, and great store by the way,
Palmers Direct to you market, it'suh, you will happen to find the
salmon ranch cherry bourbon barbecue sauce andthe salmon ranch trail dust Rob I've never

(10:41):
had it. The gallons um andthey happen to have then in but their
thing is certified Angus beef. Yes. Now, you go to a lot
of different markets and places, andyou know who will rename name nameless screw

(11:03):
that up and uh and and thingssay Angus on it. Yeah, but
it doesn't say certified Angus. Right, And Palmer specializes in there. And
by coincidence, next Saturday, betweeneleven in the morning and two in the
afternoon, the Samon Ranch, cherryBourbon, barbecue sauce and rub team will

(11:26):
be out doing a tasting at atPalmers. Yes, nine hundred Jefferson Rowe
that would include right, Yes,it was. I'm on that team.
You are, you're you're the bestwingman that we have because you don't let
anybody get by you. Hey,you want to taste This guy looks up

(11:50):
at you like he wants to ripout your face, right, and you
say, hey, wait a minute, I didn't you understand back here?
And then he tastes it and itputs a smile. How many times have
you seen that happen? It's overand over and umber. So it's a
lot of fun. Ye uh anduh, you know, Palmer's Direct to
you is a first class, worldclass place. And so we'll be out

(12:11):
there next Saturday. So if youlisten to this podcast, they'll be up
in a couple of days. Um, join us next Saturday. Absolutely,
I get a lot of my meatfrom that that store. Yeah, they
do a really good job with themeat I get stuck there with the seafood
is really good because there really is. They have these butterflied grilling shrimp the

(12:31):
six to eight Yeah, big ones, and so they're they're they're raw.
You know you cook them, butit gives you a chance to season them,
uh, to cook them the rightway. Yeah, and they're butterflies.
Who can do them on a grill? Man? And and then I
can never go by the scalops andthe clams, the scalps and clamps.
Come on, you're killing me.This isn't an exactly true fact. Right

(12:54):
now, I've been eating clams fromPalmers since I was I want to say
six Wow, Okay, so that'ssixty two years ago. I've probably I
thought you were younger than that.Yeah, thank you. And and it's
you know, it's the freshest seafoodon the planet. I do love that

(13:16):
store. I cannot lie, andI'm not lying to you. Used to
me, do it. I've boughtpork belly from there so many times.
So yeah, you are, misterpork Belly. I'm I'm a little thirsty.
So let's switch gears and see whatyou have there in the surprise vault.
Uh, you're gonna like today's tree. Thank you. It's it's he

(13:37):
described it as a little bit differentor unique, and I can't wait to
check this out. Of course,the Great Matthew T. Wilson Um.
He is the CEO of the GrilledestObtaining Beer Department. That's right, the
beverage if the Sionado, if youwill, here you go. What do
you have there? Buddy? Allright? So this is coming from thin
Man Broody the Brewing and this isfrom their series called Cute and Fuzzy Bunny

(14:01):
Gang. An Easter beer, okay, and this is a carrot cake sour
really, yes, sir, allright, yep, So I figured that's
unique. We have not had Idon't think a carrot it's probably the only
one in existence. Carrot cakes out. Yes, so thin man is brewed
in Buffalo, New York. I'mtrying to find the ABV here. Sometimes

(14:24):
they've not been doing so well withthose recently. UM doesn't say, Yeah,
it's probably in the six range.Yeah, you're right, Usually these
kind of kinds are around six orseven. I'm just gonna assume that's probably
words. It does not say onthe candle, So I don't know what
the ADV is, but yes,that's a it's a sour with carrot cake.

(14:46):
Well, first of all, Ilike sours. Second of all,
I love I love carot. Ifyou get it done, you're gonna get
it an accolade here from grills.So here's our first of my my unique
series up to the other day.Here we go. Ay, that's small,
little bit like your kid doesn't reallyhe has a little surprised look on
his face there, and it kindof looks like it's the color of carrot

(15:11):
cake. Yeah, I didn't rollit, so I wasn't sure I should
Maybe I should have had well didn'tsay fruited sour. It did not.
Let's see, I have allergies butI'm gonna sniff it anyway. Yeah,
I get well, first of all, I get sour. You smell the
sour. You smelled a bit ofthe carrot cake too. Yeah, are
you ready for this? Yes,it's hammer here we go. Well,

(15:33):
it's a sour. I get thesour, and I got the cake.
I do too. It's in theback. I got to I have obtained
the carrot cake more than I waslooking than you thought, right, Yeah,
absolutely more than I expected. Itreally is there. Yeah, it's
interesting. Yeah. I don't seeany frosting in there or pieces of carrot

(15:54):
floating around. You ever carrot juice? Yeah, it looks like yeah,
maybe that's what. Yeah, that'smight be what's in here. I'm thinking
that might be it too. Yeah, unless they really grind up carrots,
I don't know that, you know, I they've they've put some weird stuff
in beers. It's it's a loteasier to pay some company to squeeze um.

(16:18):
Yeah, that's probably that's Yeah.I liked that. It's actually it's
not actually not bad. Yeah,I'm with you, you know, I
mean, some of these strange thingshave a tendency to be you know,
unpalatable. Yeah, but I could, Yeah, I could do. Plus
it's ice cold, which always helps. Yeah, that's how do you do
that? You have vase in there. I don't know. I'm gonna you

(16:44):
the can, Jim, just tocats that mission. I can't see the
ABV on it though, but yeahyou can see the buddies on the can
though. Yeah. Thin Man Breweryin Buffalo. I think I've been there.
We fell out of the man brewbefore. Yeah, it's it's one
p sixteen ounces, ye, carrotnatural flavors. It would be funny if

(17:06):
it was. You remember those littlehighlights magazines we used to get where you
had to hunt the look up thepicture and hunt it down, look on
for the APV, maybe on that. So yeah, yeah, I told
you I didn't see it. It'susually pretty clear where it's at. But
now in this one, of course, I can't see even less than you.
Well, the more we drink,the herd is the sea. Yeah,

(17:26):
sometimes I put oh here it is, Oh you found it? Yeah,
it's on the bottom hanging. SeeI have a flashlight. We have
tipsy lights. I'll get what weare. Why don't we have Oh no,
that's not it. Never mind,all right, So we'll just guess
I don't have to google it laterat some point. But yeah, there
was a little more sentiment in thebottom, so try that, Yeah,

(17:48):
a little bit more. Knew Ishould have rolled that a little bit.
Yeah, you're right. It's cominga little bit thicker. Yeah, you
are right. I mean it's notyeah heavy fruit. But now you can't
see through it at all now yeahyeah, yeah, and and leaves a
little bit of a residue. Ilike this beer. I actually do too.
I really do. Check it outa thin man. It's actually it's
actually tasting. It's not bad atall. I think. Yeah, the
more you mix it up, that'stoo funny. Um. So it's it

(18:18):
dawned on me that we have haduh COVID and that was the thing.
Yeah, and the whole world wasdisrupted. Um. And you know,
I'm not gonna bring any drama oranything into this, but well, here's

(18:40):
here's the good thing, Jim,you and I are still alive. They
didn't make it. Ever since thenews about the coronavirus um infections at the
Smithfield pork processing yes, um,since that broke, people have been concerned
about the safety of the meat they'reeating Now The good news is, um,

(19:03):
there's a professor, uh, DonaldSchaeffer, PHG elementum pew um Uh.
He's a professor of food microbiology atthe School of Environmental and Biological Sciences
at Rutgers University. I barely gotout of high school and I had to
struggle to read on. Um.There's no evidence at all that you can

(19:30):
contract COVID nineteen from eating tainted food, period, right. Um. So
meat as safe as it ever was, but that doesn't mean that it's risk
free, right Uh. Salmon allae Coli and neurovirus are just some of
the food born illnesses that can wreakhavoc with you if you're not using good

(19:51):
practices, right right, um.And the thing is that your meat.
And I you know, sometimes I'mprepping a thing and I've got stuff laid
out all over the counter, andthe baking over here, and this over
there, and and and I stop, and I look at what I'm doing,
and I'm saying, you know,this isn't one according to the Health

(20:15):
department, right Um. There's pathogensall kinds of stuff. So um.
The food contamination chain can be anywherein the system from the time you pick
it up and put it in thecart at the store, to the time
you take it out and put itin the house, and if you set
it on the kitchen table for toolong or whatever. I mean, there's

(20:37):
one hundred different things. Sure,Um. And you know animals, we
eat a lot of animals, andyou know, there's there's very few times
does contamination happen at the butcher levelor you know, I mean, because
those folks they're inspected constantly. Prettyyeah. And one of the things that's

(21:00):
tough with this is you can't seetainted meat. You can't. You can
look at meat that's maybe older andit's brown or whatever, and it doesn't
that doesn't mean anything because you know, oftentimes in the store, it or
putting chemicals in there to pick upmore red than oxidation naturally, so the
smell though and by then, andthis this fact literally stunned me. The

(21:30):
safest meats are processed stuff like likehot dogs, bacon, and chicken nuggets
because they're so manufactured with craps.Yeah, I mean, that's the lowest
risk is processed meat because they've allbeen cooked and you know, and whatever.
Um. And then the second onthe list is deli meats. Which
is still like pretty pretty processed.Also usually yeah, and you go there

(21:55):
and you order a quarter prown toshave this and that whatever, and those
things are usually cooked or two.Yeah there, um pork. I remember
my dad when I was a kidsaying, you know that pork's got to
be vulcanized. I mean, youknow, you don't want to get trichinosis.
He told me over and over andover again there'd be worms inside you
and stuff, and so, uh, there hasn't been. There's an average

(22:19):
of sixteen cases of this a yearwere reported between two thousand eleven and twenty
and fifteen. And pork is consideredone of the safest meats to consume it
um. And and they've actually feltso safe about that that they lowered the
temperature recommendation for pork from one sixtydown to one Is that right? Yeah?

(22:44):
And there was some advertising going onover the years that said pork the
other pink meat, you know,and whatever, um seafood uh, you
know, including sushi, grage.Fish is flashed frozen and and those things
are are you know, time iswhat's the enemy with that. Yeah,

(23:07):
And but but as a raw,oysters and things like that can contain um,
you know, bacteria, and yougotta know where it came from,
right, wild caught anything. Theyall recommend that you you cook it right.
The problem is, I love rawoysters, forty different kinds of lemon

(23:29):
juice, lime juice, hot saucesand whatever. Um. One of the
main concerns with red meat, ofcourse, is marinated steaks. And you
and I both marinate the hell outof everything everything, and um, that's
why they always tell you in therecipe when you're marinating in your ziplock bag,

(23:49):
discard the remaining marinates. You know, you don't want that's raw.
So you you know, some peopleare porting a bowl and then the meat's
all cooked and then they're brushing itout. That's kind of stupid, that's
not smart. Um. You know, some companies tenderize their steaks using mechanical
procedures um, which Jacard tool andI use that all the time on stuff

(24:15):
now, not on fine you knowRebbis or strip steaks, those those ten
chucks. Yeah, absolutely, um. You know, so you have to
be careful with marinated steaks. Youjust want to, you know, as
long as you're doing it yourself andyou have a line of site control on
stuff. You know, you done, You're good. The worst of the

(24:37):
worst. Chicken, chicken, ofcourse, chicken. Right, do you
like chicken? I love chicks,and we're gonna have chicken to day.
I'm excited. Speak chicken. Chickenis responsible for the most food born illnesses.
Um. And it's likely because it'sthe kind of meat we eat the
most. That makes sense too,you know, it makes a lot of

(24:59):
sense. Many cases of food contaminationcome from the mishandling of meats and cross
contamination in our own kitchens, whichwe're all guilty of, you know,
not us not, of course not. Poultry tends to be especially susceptible to
this because it's often packaged with moreliquid that can splash around in surfaces.
Um. Now, according to thisprofessor guy Uh, when chicken saws again,

(25:25):
the liquid pools around the meat inthe container. You should always pat
the meat dry with paper towels anduse a dedicated cutting board for raw meat
to avoid transferring bacteria from one areaof the kitchen to the other. In
fact, you should never wash chickenbefore cooking it. That you know.

(25:48):
I was watching some cooking show andone of the cooks there says he never
washed the chicken. He just pattingdry. Yeah. So well, if
you cook chicken two one sixty fiveyou lose. You're good, you win,
right, And the last thing onthe list, I guess chickens the
most visible problem. But when itcomes to food poisoning, the riskiest kind

(26:08):
of meat, hands down is groundmeat. Is that right? Yeah?
Okay, um, whether it's chickenor turkey or pork, I don't eat
anything other than um uh ground beefwith with the exception of this week.
I made egg rolls and I madeit with Italian sausage. I saw that

(26:30):
how they were. They were wonderful. Now I have a family member who's
allergic to um cabbage, so insteadof using cabbage in my egg roll,
I used lettuce. Okay uh itwas wonderful. Now, now my you
saw my egg rolls came out squarewhere I was supposed to roll up um,

(26:56):
and and I learned some I learnedsome dudes, and don'ts along the
whole thing, right, But itwas a lot of fun. Was the
first time I ever did egg rolls. They were they were wonderful, crispy
and where was my phone call?Well, no, I have I have
three left and they're in a zipfor you in the kitchen. So now
they're they're kind of mushy now theoutside. So you can't do it in

(27:18):
a microwave. You got to doit in a frying pan or air frying
right, spram down a little bitand heat him right back up. Yep.
Um. So you know, allthat stuff points to the it's vital
to cook anything made of ground meatlike hamburgers, meatballs, meat low fully
through. Now that that I strugglewith because there's nothing better to meat than

(27:38):
a than a medium bur cheeseburger.Right. You were on the same page,
which that it makes it juicier they'retelling you too. Well, of
course it does, but they're tellingyou to order your burgers well done.
Advice many grill aficionados may find hardto swallow. So that you know that

(27:59):
that, I hope that helps peoplea little bit because we're coming into grilling
season. It's up there and it'snuts. I mean, we're gonna have
people and everybody over. This guybrings that, and that woman comes here
to you know whatever, and youjust have to kind of in the back
of your mind keep smartness and yeahin play. So you know, one
thing. I like that you did. So when you had your Super Bowl

(28:21):
party and we had all types offood out for that fat party, it
was that was great. But youkept you kept them everything warm, right,
which I think is huge because somepeople to leave things on the table,
ye and you know, it getscalled and it gets bad. So
keeping it warm, we still keepsit cooked. One of the things we
did here is invest in these traysand um, you can get yeah,

(28:42):
you can get this liquid stuff youpour in there and you light it in
a less and five hour. So, but we invest in these six hours
sternal cans and they go for sixhours. So if if we're eating at
one or two in the afternoon andyou know, like kind of Thanksgiving or
whatever, we want to come backlater on, everybody wants sandwiches and six

(29:03):
out, everything's still hot. Umit's white, clean, but hot.
So those things are fairly inexpensive inthe scheme of things. We use a
lot of foil pans here because it'sso much easier to all the time.
Right. So those are the onesI usually sent home with you. Yes,
I have after I also made uhspring rolls. Um. Now this

(29:30):
I thought this was interesting. Oneof my family members. Loves the ingredients,
but couldn't take that membrane. Yeah, it's a different feel it is
on those on the spring. Itreally is. And and now I liked
that. I didn't bother me.Um well, she liked. The inside

(29:52):
of it was was shrimp again,lattice instead of whatever. And then there
was fresh cut up cucumber and justa whole bunch of stuff that sounds good.
And it was awesome. It wasreally really good. And um but
I guess I can see that membraneis a little different for something. Some
people don't like that because it's ait's a unique texture. Yes, yeah,

(30:12):
that's a good way. Yeah,but almost like an eel. Yeah,
but it doesn't. It didn't botherme. I ilex pretty me too,
Me too, and I and nowand I learned how to kind of
make them a little bit. Um, I have to hone my rolling skills.
And uh so, you know,I thought you went through a period

(30:32):
where rolling was prevalent. You knowwhat, that's funny you mentioned that because
I put it on on Facebook andone of my guys I knew in high
school said, didn't we teach youhow to roll? Back? In nineteen
seventy five, four or three ortwo or yeah, there's a lot of
rolling back then. I figured youmight have that, you know what.

(30:52):
It was so funny. I waswalking into this grocery store here in this
town I live in, and therewas this really nice old man sitting there
on the bench outside the door.And as I'm walking in, I said
good morning to him, and hegoes, do you smoke weed? And
I swear to God, Matt,this is and I go, I go,
no, it never really agreed withme, and he goes, yeah,

(31:15):
I get that. I have agood day. So he was selling
around the bench right in front ofthe door going into the supermarket. I
just got the biggest kick out ofthat. Yeah, you could have made
that day. I'll be more specialif you wanted to. Yeah, I
could have so anyway, So let'sdive into another beer. Are you ready
for the next year of the day. Yeah, and then we'll, uh,

(31:37):
you know, at some point we'regonna dive into this, this culinary
delight I have for you today.I I know that these are some of
your favorite foods that are coming yourway, and and you're gonna enjoy this.
You don't disappoint me very much.With the food, I'm almost always
happy and except for pizza, exceptlisten, every every once, well you

(32:00):
know, yeah, a plan doesn'tcome together. I've brought some bad beers
before, so it happens. Therewe go. All right, So what
do you have? So this isfrom Flying Embers. So you've complained the
last couple of times. I didnot kick it up a notch for you.
Eight point five kill. This ishard kimbucha, all right. So

(32:23):
there's zero sugar, zero carbs,and it's hard kimbucha. So do we
either one of us know what?I know, it's sort of like fruit.
I don't really eat kombucha much,but says Live Cultures, usc organic,
gluten free adaptions, nan Gimo.It's it's vegan and keto, which

(32:46):
I don't think you care about thatmuch. But yeah, some people have
a lot. There's been a lotof kimbucha drinks on the market recently.
Okay, I've seen them. Yes, So it's tough fruits. I think
I'm gonna have that. Go huntthat down to the grocery shore and see
what it looks like and whatever.That's a hard Anything that says hard,

(33:07):
I'm getting ready kill. So wedon't know what the last beer was,
but this is an eight point five. So so here we go and now
we're cranking. Yeah, I amcurious see what this tastes like because I've
never had anything like this before.Here we go, well and had a
vacuument. It has a unique Okay, I don't know. Maybe that's in

(33:31):
the guava or the mango family.I'm thinking that that's probably what it is.
Yeah, it looks like a looklike a pillar almost right, all
absolutely, you can see right throughit. It's got that you know,
gold and golden color to it.Yea, all right, this is this
is the first for you and Iboth, so you're ready for this.
Yeah, weird smell to it,right, I have some It smells like

(33:52):
an ipa almost, but we'll seehere, let's give it a try.
Well, it's different. It's definitelynumber one, not an ipa. Yeah,

(34:15):
it's gotta it's definitely unique. It'sgot like a screw that up.
It's I don't know, it's gottalike almost a sorry I get like a
little ginger, yeah, boy,and hit you it does. It's it's

(34:36):
um it's a little sweetness to it, yeah, a little bit. You're
right, it's like a it's almostlike a ginger real with a twin with
a twin two. Yeah, yeah, yeah, I do not dislike this.
I don't really either. It's justit's it's a little different. That's
the thing is you don't know whatto expect, and I certainly was not
expecting that. So that's that's that'show I would describe that. I had

(34:57):
this argument last night at the dinnertable with my wife because she's she likes
what she likes, and there's awhole bunch of things she doesn't like.
Right, told me something, Butit's um, there's nothing on this planet
that I wouldn't try. I'm nothing. I mean I've eaten everything you could

(35:19):
think. Well, I mean noteverything, but for the most part,
snails right on through a snake.If they put it in front of you,
you'll try right. I will tryit. Now. It doesn't mean
I'm going to do a deep diveon something, but I will try anything.
And this would be within this.This indicates that if you have that
philosophy in life that you'll try anything, you would have missed out on this.

(35:42):
Yes, and it's not your goto beer, no every day,
but it's not terrible, but it'snot awful and you would have missed it.
So it does say at the topguava citra, tropical, hoppy,
Imperial City. Okay, that's wherewe're getting that, Okay, because I
I smelled it, but it doesn'tit doesn't really come through that. I

(36:02):
No, it's more it's like likeI said, it's like a twinky ginger
rail almost. Yeah. I likethat, you know, And you know
I would tell you that it's it'sreally really good because it's very very cold.
Yes, that helps. And youknow, a warm summer day when

(36:23):
you've been working on your car Moanolaand you're not gonna be on enemy had
having machinery anymore, you this wouldbe very very um refreshing. Now here's
the thing I will say this.Let's see if you agree with you on
this. I don't get the eightpoint five. I agree with that it

(36:43):
does not hit. It's not hitlike that you ever had ever? Clear
I have, and that does it? So um yeah, I agree with
that completely. If you had,this could stick up on you because a
lot of those bourbon barrel things thatwe do, you can taste the bourbon
and this is you know, youget that ginger rarely taste to it,

(37:04):
but I don't taste the alcohol asmuch. I agree. So this at
this time, grill this, afterwe've had an eight point all eight point
five or eight point five, it'sprobably time to have something to eat.
I think it is uh and uhwhile I am plating this culinary delight for

(37:24):
you, mister Wilson. Uh andthere's uh, there's six of these in
there. Woman, have another oneif you want. Okay, Um,
you can tell the folks where youcan obtain this podcast and the cherry bourbon
barbecue sauce and the rub and allthat other stuff we do because we're masters
of self promotion. I've learned fromthe best. You are listening to the

(37:49):
grill This podcast. We are availableon iHeart, Spotify, Speaker, Apple,
Google, wherever you get your podcast, you'll be able to find the
Grill This podcast. Obviously, wewould for you to go to grills podcast
dot com because that's the easiest placeto find everything Grillers podcast. You can
order the sauce there, you canorder the rub there, you're gonna watch
the cooking shows there, you canlisten to the podcast. All that good

(38:09):
stuff is found right there. Also, if you do want to check out
the episodes of the Jim Salmon andTim Mizzic Cowboy Cooking Show, they are
availble right now on YouTube. Andalso go this podcast dot com. There
are episodes one and two have beendone and we are still in the works
and make an episode three. Sothere's gonna be another one being made this
summer, so keep your eyes outfor that. And we mentioned before Think

(38:32):
New York and drink new York dotcom. We will be on the road
in Buffalo Canal side, um atwe'll be We'll be there live, We'll
have a table, We'll doing saucethere too. Details Grillers podcast dot com
for the Dayton time there you go. Yeah, you know we eat big,
we do. We eat big.Here. Now, I need to

(38:52):
set this up for you a littlebit. This looks already. I see
cheese and bacon and stuff, soI'm excited already. There's three toothpicks in
here, all right, And Idon't want you to fish hook yourself.
I've done that before. Actually,believe it or not, I have done
that. Um this the toothpicks are. They're holding this together. This is
called the Salmon Ranch chicken roll up, and I invented this, you know.

(39:17):
I mean you can go out andthere's a hundred different recipes that are
close to this, but I weput our own little flare on it,
and you know, introduced it tothe people here that work at the ranch.
And and I love doing this podcast. By the way, nobody nobody
hates it. So I'm gonna takea picture. I know you're sending me

(39:39):
some too, but I kind ofwell, no, that's that's great.
I didn't get any pictures of thefinished product, I don't think. So
you start out with a chicken breast. Um. Now I my go to
chicken part other than chicken wings ischicken thighs. I'm I am a fan
of the thighs are better, youknow, there's more flavor to it.

(40:01):
It's but this recipe calls for chickenbreasts and you take and you slice them
horizontally, so you lay it outflat in front of you. You take
your filet knife and you cut itbasically in half the long way, so
you wind up with two filets.Okay, okay, you flip that over

(40:22):
and then what I use some peoplepound it. Go ahead and take it
by out there we go. Youknow, yeah, there we go.
I don't want to you have thatlook on your face. Well tasty,
that is, so I'm I wantto hear the rest of Now that's a
delicious mm hmmm, God's really good. So what's in here? We probably

(40:51):
shouldn't have both bit the thing?Have you ar? Time? So some
people take a pound their meat.I never really liked doing that. What
I do is I take a cleaverand I go with the blade. I

(41:12):
don't cut all the way through,but I pound it with the blade,
which actually cuts it all open.And that allows whatever I'm putting in it
to get it right. And thenyou hit it. You lay it out
in front of you. You hitit with some salt and pepper. I've
already softened up a couple of bricksof cream cheese and you spread that out

(41:35):
over the top, and then aslice of cheddar cheese down on that,
and then you thin slice of tomatoslice that's what yep, And a slice
onion reel thin. Put that on. Then a mushroom reel thin, and
a haw apenio. Now these Iput how a penios on this part and

(41:55):
the other batch I made, whichis in the main house here at the
ranch is are the ones who don'tlike sab dead doesn't have that in there?
And then you salt and pepper again. You roll them up and you
wrap it with bacon, put afew toothpicks in there, lay it down,
put some more cheese on top ofit, salt and pepper, and
then you roast it up. Thisis delicious? Is it really is good?

(42:16):
Sometimes? The problem with the reasonwhy you and I both prefer chicken
thighs over chicken breast, and hegoes. You know, even the best
cook sometimes can have a dry chickenbrice right chicken thighs because they're fatty or
have more juice and tenderness to them. But this you got the chicken nice
and tender, and the stuffings andthe fillings and the toppings. Man,

(42:39):
the flavor is there. This isdelicious. Now. This could also have
ben barbecue sauce. I think soum. I didn't put any of our
rub on it or any of oursauce. I wrote the great in this
they would have, yeah, mbut kind of look at it this though,

(43:00):
I wanted to do this recipe justthe way I've done it for rope
a long time, and and nexttime maybe I'll put some of the barbecue
sauce on or as a dipping sauce. Those cherries. Man, oh man,
that now you make me yet thatactually sounds really good. This is

(43:20):
really good, Jim. I willgive you credit for this one. This
is good. You can sure tellthe difference between a piece of chicken breast
that you have taken the clever too. Yepes that cut all these little grooves
in there, ye, and oh, by the way, I brush butter
on there for the cream cheese going. Now, that's part of why it's

(43:44):
so tender. There's juicy and tenderyep. So like even now I do.
I chicken a lot, and I'mpretty good with not drawing a chicken
that bad. But even I sometimeschicken breast so it's easy to dry out.
Now. I was going to cookthis in interest a full disclosure,

(44:05):
I was going to do it inthe pellet grill. That's because that's where
I normally would be great porn rainall day. And a robin built its
nest right over the top of thepellet, so I had to eradicate that.
And there's strong junk and mud allover the pellet grill. Cover,

(44:25):
so I start. You know what, it's just so much easier to do
this. It's raining and it's mudand dirt, and yeah, this is
really good though. It's tasty.It's just very tasty. And for those
of you that don't like real spicy, the lapena is not real spicy,

(44:47):
h not at all, really,you know, I like spicy. This
flavor is delicious. There's a hundreddifferent variations of this chicken roll up that
you could do. I mean,it's the possibilities are endless with this um.
But it's starting out with a realthin piece of chicken breast that you've

(45:08):
kind of chopped up a little bit, and you can put anything you want
on you just stuff it with cheese. You could hate it, by the
way, you are a power eatwithout a doubt. That was delicious.
My piece is gone. That tomatoadds a little I love the tomato when

(45:31):
they're I struggle with them because they'rea little hard to roll up when you
get all that stuff in right,but then you lay it out on a
strip of bacon and it's like abelt loop and it's like a belt,
you know, it tightens it rightup. That tomato actually adds a little
something to it that I like.I don't know what it is, but
I don't mean like a tat offreshness or something. I don't know,

(45:51):
but I like it. I likethe hall opinion on there too is that
it's the it's the picklehall opinion.Right, No, that's just a cut
up it has, but it's agood flavor to it. Yeah. And
sometimes these recipes, Um, ifyou go out and research this, dell
talk to you about pre cooking theonion or you know, sautang whatever.

(46:13):
Some of these recipes, a lotof them call for garlic. Um.
I did not use garlic in thisone, Um, because garlic a linter
fear with the cream cheese taste sometimes. Yeah, and that's my goal is
to because I love cream cheese,sour cream stuff. Were I think we're
on the same page of those creamslike that. Those are really good.

(46:34):
That is very delicious while you're eatingthat, Actually, that's probably a bad
idea to do because you're eating butit's time to grab another unique beer.
Oh, I think we should.Now you usually bring three or four or
five or six. I got abunch of you. It's good for you.
One of the things that I lovedoing. When I'm cooking anything almost

(46:57):
is put a probe in it.Yep. So I have two trays of
these, one with halapinia and onewithout. And my original thing was going
to be get to pellet grill goingbecause I can get two probes on that,
right and it talks on my phoneor whatever, and we all love
that so um. But seeing asI didn't do that, I did get
out another probe. Put it inthere so I can know exactly when this

(47:22):
chicken is at one sixty five,so I don't dry it out, try
it out. That's that's with thechicken breast, that's hugely important. When
the alarm went off at one sixtyfive, I lowered it down to just
keeping it warm in the oven,and then I dusted the whole top of
this whole thing with shredded cheddar cheese. Again, so that's that's part of

(47:43):
that. I think that that rightthere, what you just said, and
I'm gonna repeat it on purpose,because that's a very importantly with chicken brice
once to five, stop, donot keep There's other parts of the chicken,
the leg to thigh. You goa little further than that, You're
fine because there's so much fat it'llkills still keep it moist. Chicken us
is very lean, and now I'vegot a fat. You start going further
than one st five, you weregoing to start drawing that chicken breastoup and

(48:06):
when you rested a little bit,it will go higher. Yep, right,
yea, So that's a. That'sa that's a very good piece of
advice. Looks so interesting. Whatdo we have there? So Southing Tier
I almost got. So you rememberwe had the bottles of something Tier.
There is a recess peanut buttercup,and we had the French toast. I
think it was the other one.All right, Yeah, So they keep
doing these limited series and there aresome interesting ones. I saw today in

(48:28):
the bottles which I almost got,but I decided to not get those because
I'm gonna say that's for another time. I said. I bought the carrot
Cake four pack, which actually wasn'tthat bad. So this is another one
of their limited releases. Okay,it's called Mango Raise. So this is

(48:49):
where you're taking it back down alittle bit. It's a five point oh
so it's a it's a mango summerwheat ale. Okay, So I was
supposed to have some mango notes angoflavors to it. Do you like mango?
I love mango. That's one ofmy favorite fruits. Um. I
remember when I want on a dietwas they told me that mango is the

(49:12):
best thing for that really is goodfor it, really is good for you.
So it's got a good taste toit too. That to me,
mango tastes like summer. Now I'venot had mango transformed into a beer that
I really said, Wow, thisis mango. But maybe today's a day.
Mango is hard to come out verywell in h beers that have alternative

(49:34):
flavors. Um. Sometimes in thoseheavy fruited sours, if you throw a
lot of mango, you can getit. Uh. Sometimes these light ones
is a hint of it, butdoesn't it doesn't overpower anything usually because the
other stuff tends to be more powerful. But we'll see how this. Sometimes
those those limited series ones is prettygood so far, so we're gonna actual
Yeah, so we're gonna see howthis one fairs. This is a latter

(49:54):
version. The other limited series Ithink I recall one of them was like
a thirty point or something. Thatsome of those are high that was the
day you tried to kill me.But this was not five point was not
so bad. So this is alight one. And as we discussed before,
during the summertime, beers tend toget a little lighter because it's warmer.

(50:14):
So you want to be able todrink, you know, absolutely,
you know more of them when you'reoutside, because people like the day drink
in the summer. Jim, I'min all right, here we go,
all right, so I can smellthe mangle on this, I can so

(50:36):
now, So I, like Isaid, I've I've tiered you higher now
in the beer category because you've beendoing this for a while and you're pretty
good at craft beers now, Sogive that a smell and tell me what
you think. Get it right?Yeah, that's right out of South America
or wherever they grow those things.Right. It's funny because when you go
to the public market here in Rochesteron like Saturday morning early, there's all

(51:00):
a guy there with five yeah thereis yep, yep, and he's got
a machette. Right. Yeah,he'll cut him up for you or cut
you one of the two. Yeah. This has a strong mango taste smell
to it. It really is there. Give it a try. I taste
it. Yep, it's there.Absolutely, there's a lot of mangle on

(51:24):
this one. Yeah, this isa I don't know how to describe this.
It's it's a summer beer. Definitelya summer beer, without a doubt
if you had a and you know, stereotyping, it's never been anything I
worried about. But there's a lotof women that would like this. Yeah.

(51:45):
Yeah, this is a crisp It'svery crisp, fruity tasting beer and
it's not over the top with alcohol. Jim, welcome to the crap.
You just you have described beer verywell. I'm telling you, you're you're
getting a real good at this.Well, thank you, Yes, you're
you're your your your your skill setsis really improving you. Well, yeah,

(52:07):
I have the best teacher work.The crispness. I cannot explain that,
but it comes through. It's verycrisp, very clean like um and
we again, I know I alwaysserve things cold, but I think it
being cold too. Definitely. Yeah, so I agree with you. This
is for the summertime, and you'reright, it's and it's something that's it's

(52:28):
easy drinking. So so this is. If you had a six pack of
this, you could go through it. Probably. I'm not saying you shouldn't.
Still stand up, Yeah you can't. I'm not saying you should.
But you're right. If you hadit, you wouldn't. You wouldn't be
terrible. Yeah, if you hadthis in and the can art on,
this is kind of cool. Ifyou had that in a cooler, yep,
and a lot of people that youknow just want something refreshing or to

(52:51):
open that cooler, they'd go rightfor that. I think you're right.
It has a very look at that. You see the little little water with
a little uh life saver in thewater, and the daco out there,
lifeguard tower and the whole bad Yeah. So yeah, this this is that's
the wind. This screams summertime.You're right, it's not bad. It's
pretty good beer, right. Iagree? Yeah, I agree, absolutely.
And I wanted to just cover realquick the various variations of this chicken

(53:19):
thing. Okay, and you couldwrap anything you want in that. Some
people take prejudo say that right,you're did presudo? Do you like Prejudo's
and you wrap that up in themiddle, any kind of cheese, the
ones uh. The other ones Idid Swiss cheese on instead of cheddar.
This one these head cheddar. Sothe thing is, you're only limited by

(53:42):
your imagination on something like this.Um, and wherever you cook it.
You can do them on charcoal,you whatever. Um, And the bacon
on the outside is the barometer ofhow done it is. Sometimes too breaking
gets nice and crispy. There yougo, But you also you really really
need to make sure that the centerof that chicken is one sixty five.
You don't want to get sick.Yeah. I was thinking a good way

(54:07):
to do this too. Just thatmake it even more crazy? Or what
if you breaded it and fried it? Oh yeah, crispy on the outside.
Yeah, that would be wonderful.Yeah, absolutely wonderful. There are
so many things that I like todo crispy. Yeah, um, I
did? What did I do theother day? I had, you know,

(54:28):
flower and one bowl and eggs andthe other and whatever. I forget
what it was, but it wasIt wasn't the pickles, was it not
pickles? The mushrooms? Yeah,mushrooms. I loved, I know,
I love I make those five timesa year. I love them. I
ate the whole thing almost But youcan. You can really get the whole
crispy going on with all kinds ofdifferent uh you know, types of bread

(54:55):
crumbs, bread crumbs, hanko,there's there's flower, almond flour, there's
all kinds of different cornstarch will givethings a great crisp to them. Of
crispy. You like crispy, absolutelycrispy. Yeah. Like Um, now,
my wife likes sweet potato fries.Okay, so I'll do those by

(55:15):
hand. I'll cut the sweet potatoup and then either air fry or I'll
fryeman uh in oil and uh andthen all of a sudden, Uh,
they're crispy. They're great. Andand if you you treat those the same
way. You have a some kindof mix over here, the powdered mix,
you put that in and then yourun it in the egg first,

(55:36):
then over to the mix, thenback to the egg or vice versa or
whatever, and then you throw outin the oil and away you go.
Crispy. So much fun. Yeah, And I guess that's what I did
the other day, was uh,was potatoes. Yeah. Um, Now
I tried this. Uh, thisis a dumb story, but somebody gave

(55:58):
me one of these, uh,potato things. You put a potato in
and you push it down. Yeah. Well I tried it and didn't work.
Yeah, you know, it didn'twork. I stepped on it and
it didn't work. So I cutit up my hand because I already had
the potato there, and then itwas in the flower. I used flour
and cornstarch and some sea, someloury seasoning salt, and then over an

(56:22):
eggwash and then back into that andthen deep fried them. They were awesome,
the delicious. Yeah, I've madefor other family. I made my
own homemade chips, so much fun. You just take that you take the
skin off the potato and you sliceit really thin. Yeah, and you
just throw it in some oil andyou season it. Now, do you

(56:43):
have one of those bandoliers. Idon't. Yeah, you do it by
hand. I do it by hand. Ye, my hand cut it.
I have this little slicer thing thatsomebody gave me for Christmas, and it's
it's like extremely sharp really, soif you're stupid, you wind up in
an urgent care. Right, Soyou put as you put that, take
that potato and it makes perfect potatochips. That's great. And then you

(57:07):
throw it on the you know,into the oil and whatever, and it
fries them up. They're so good. You know, here's a funny thing.
And I'll be I'm being honest too. Sometimes. I like the fact
that I mess up every once ina while with the chips because you get
one that's like a little too thick. Yeah, because then it's not like
just crispy. It's like crispy butthen soft in the middle. Yeah,
And I actually like that. Yeah, dip it in some you know one

(57:28):
am I trying to think of bluecheese man, you know whatever? Some
dip honey mustard. Yeah, that'sgood stuff. So anyway, the I
want to just mention the salmon ranchcherry bourbon barbecue sauce and the sauce on
the planet, salmon ranch trailed usrub, best rub on the planet,

(57:49):
and go over the list of whereyou can get it. Where can they
go find out what that where thatlist is well, and go to Growers
Podcast dot com. That's right,they can go to dot com. They's
all right there. Of course.The very first place that ever had our
rub and our barbecue sauce, thevery first place last November was Hagen Orange
Market nine four D. Very well, they really have and they still haven't.

(58:14):
They ordered they're closing in June.At the end of June, I
think something like that. Um,but they ordered some more barbecue sauces supporting
us. I appreci we appreciate that. And we're at Trano's Delhi, which
is in Greece where it skips onthe ridge. We were just there not
that long ago. So much wehad blast skips on the ridges. I've

(58:36):
never seen so much meat go outof You're right. And of course Palmers
at nine hundred Jefferson Road. We'llbe there this weekend. This will be
our third sampling event, which isso much fun. H Palmer's just just
an awesome place. I got time, no come on. Uh. Amon's
fire Market out in around Quoit.Um, Bob and Patty am and they're

(58:58):
just great friends of the show andand and I hired and whatever. And
they have our our rub and sauceout there so you can stop buying and
uh and pick that up. Um. We're also in food town now,
yeah, and food Towns right arounda corner for you certainly is uh and
UH. They have a ton ofit there. We're gonna do a sampling
there. We just love to wegot a nail at down very good commute

(59:21):
for me. Yeah, yeah,that would be perfect right around the corner.
Uh. And then there's uh mymind shot speaking of weed Fingerlakes cannabis.
That's where the guy was selling itfor before. Yeah, in Victor,
yes. Uh. And and that'syou know, the rub and the
sauce is there. Um. We'realso in Albion at the coffee joint awesome,

(59:47):
which is right in a corner ofninety eight and I think it's I
don't know, it's a bank streetmaybe something like that, right in a
corner there. Uh, nice littlelocal, hometown coffee place you can go
and sit down and have coffee andwhatever and and scoop up that, you
know, some of the sauce andrub. And then we're at uh save
a lot in Albion that's awesome,which which is uh, you know they

(01:00:10):
have a ton of it there too, so you can always find it and
get some sauce. Yep, absolutelyso. Uh and more to come.
We're talking with a place another place. Oh, by the way, I
almost forgot Sarah's fire Market and Bataviaand Blackport. Yes, Sarah's fire Market
in Brockport. We're talking to that. Yeah. Yeah, but also at

(01:00:35):
grill this podcast dot com. Idon't forget that. Yeah, you can
order it right online, have ashift to anywhere in the world. Um,
we are talking to a deli inBatavia, New York. So uh
um, southside Delhi. We're talkingto those folks, see if they are
interested in having our stuff, anduh more and more to come. We're
uh, we're growing, We're growing. And there's a big one on the
table. There's a big one.All right, more to come on that,

(01:00:58):
more to come on that one.You can't do that. It's uh,
it's not the biggest, biggest one. That's pretty big, but it's
pretty diron bag. So you don'twant to miss out. Okay, So
I'm excited. If you haven't triedit, It's funny. I get emails
all the time, where is it? Where is it? I need more?
Yep, And I send them thelist and you know whatever, and
so we need to be in ahundred more places. So it's more.

(01:01:21):
You know, people can find iteasier and whatever, and we're working on
it. You need to find iteasier. And I have kids to put
through college, so you do supportus. Matthew T. Wilson. You're
right, you think we have timefor one more? I think we do.
Yeah, yeah, what are youhaving here? I got another unique
one? So I love it thispartment, he dives deep. This podcast
of course, grill this exclamation point. You can find it on iHeart and

(01:01:44):
spreaker and Spotify wherever you get yourpodcast apple. Uh, and we try
to do one every week. Oncein a while, we squeeze into once
in a while, we skip aweek, so we're and you know,
life comes uh comes at you everyone, So while uh we both. Matt
has a full time job talking topeople at college. I do and uh

(01:02:07):
and I aren't you a home inspectoror something? I'm a home inspector and
we have a hundred other things,right, So if someone wanted to get
their home inspector, where would theygo? We go to five eight nine
fifty five eight five and Jim Salmondot com. I heard that you're the
best one around. That's nice.So dealer's choice, all right, I'm

(01:02:27):
gonna give you a choice here.You can either do the strawberry lemonade shandy
okay, or Cabby's original alcoholic gingerbeer. You know, um, I
think I would select the ginger beernow, because you know I love the
fruit stuff and we've had strawberries,right, but I don't know if I've

(01:02:51):
had a ginger beer. Well,now you're gonna have one. I may
you know, I may have forgotthat I had one, but yeah,
I think I think you've had thenine alcohock just before. This is the
alcohol the alcohol versions that's a littledifferent. All right, Well we'll see
it says crabby on there ye crabbys. Uh, let's see where there it's
from John Krabby and Company, establishedeighteen o one. Really they've been narrow

(01:03:15):
so they've been doing this for awhile. Let me see where they're located.
H Everett, Massachusetts, imported bya state Killian importing company. Where's
the import from? Product of theUK? Oh? Really? Yeah?
Okay, all right, so thisis uh from eighteen o one in the
UK. So this is a veryold company. Have you been there on
a ship to the you know?So I was called the Westpack Sailor,

(01:03:37):
which you would think that would bethe Western but it's not. I was.
I was more of like Hawai,Japan that area. So yeah,
listen, those stories can't be told. We could talk off about those gunny.
So uh, this is a servedchilled with a slice of lemon is

(01:04:00):
usually recommended letona lemon or line.Okay, um, it is a five
point also not terrible, but it'san alcoholic ginger beer. So let's let's
give it a shot. Let's giveit a try. That had some gas
to it. There it smells likeginger. Yeah that's what you expect.

(01:04:21):
Yeah, I know. It's avery good point. All right, I'm
finding myself unable to control myself.It's the eight point five they got you,
That's what it is. Yeah,probably was I give you hepty pour
mess upt have to report. Okay, Oh that's pure ginger smell right right,

(01:04:43):
exactly smell later one right now,that's all ginger scale. You're ready.
Here we go. Wow, that'sintense ginger. Oh my gosh.
But it's sweet and sweet and actuallyvery tasty. Yeah yeah, Now ginger
has a way of solving the seasickness. Yes, you know kind of like

(01:05:12):
uh, what is that stuff startswith a D. You know, the
stuff you take before you Oh umyeah, that stuff like the airplane stuff.
Yeah yeah I can't yeah, Ican't remember drama. Yes, yes,
so maybe I've told this drama meanstory before. I don't know if
you have. So my wife andI were on We're on a boat.

(01:05:36):
It's a scow, right, butthere was one hundred people on it,
and it was heading from Ireland outto the air and islands, and you
know, I'm taking it all intoporpoises, jumping left and right. It
was just great. She's inside,just on her hands and knees into a
waistebat, and so I go inthere and I'm looking around for it,

(01:05:57):
and there there she is, andand I go, oh, honey,
I'm really sorry, and she looksat me and she goes, find me
drama me and I go by.Now it's it's I stood up in front
of this whole group of people andthey're all sitting in there like a theater
row right in the middle of theboat, which I couldn't understand because it's
all the fun stuffs outside. AndI said, excuse me, ladies and

(01:06:19):
gentlemen, I need your attention.Anybody have any drama me. Some guy
said, yeah, here's a couple. So I you know, did it
help at all? Didn't I didn't. It was too late. We got
on the Island, and we woundup going to a little store there.
They don't have you know, dollargenerals there yet, but eventually you're right

(01:06:42):
exactly. We bought this little packageginger and she started chewing on that and
that made her feel better. Sothat's what reminded me. Yep, this
is intense. Yeah right, thisis this extreme ginger flavor. But it
is sweet. You're right, it'sreally sweet. Now what do you think
when you first something like that?It's weak? No, I mean I'm

(01:07:05):
thinking what would this go good with? Ooh, okay, a ginger beer,
probably like spicy oxtail or something likethat. Yeah, yeah, how
about a little bit of whiskey?Yes, that would go very good with

(01:07:26):
this. You're absolutely right. Wouldn'tthat be probably really good? Yeah?
I mean it would kick up thealcohol content. I mean, it would
require blending a beer with with whatspirits? But it's just been boiler yeah,
the car bomb shot. Yeah.I like it. I mean,
I you know, it's actually notit's good, yeah, but but there's

(01:07:50):
there's a lot of ginger flavors toit. Though. You were right about
all of the four beers that wetried here, um or five or whatever,
it was I don't know, I'msorry, and um, you're you're
right about this. This is avery unique group of beers, different and

(01:08:12):
it was a lot of fun.Yeah, I know we do a lot
of I won't say the same thingbecause we do try to do different beers,
but I know we say we stayon the path sometimes of stuff.
So I wanted to explore a newhorizon and stuff today, right, So
I thought this was this was akind of cool thing to do today with
different, different flavorite stuff. Soyou know how I like somehow sometimes to

(01:08:33):
kid you and whatever. You knowthat, right, yes, I do.
When are we going to talk aboutbud light? So we're at the
time, you son of them,I mean, you know, you kill
me to half dad, just killme. Listen, listen, come on,

(01:08:54):
and they're in receivership. But they'reall right, Well maybe next time
here on listen. Thank you forlistening to grill List Podcast. We appreciate
it. Jim Salmon now Wilson JimSalmon dot com. Uh, if you

(01:09:16):
have any questions, I want toknow where you get the Salmon ranch products,
and of course on grill list podcastdot com it's all listed out there.
This recipe for the check on willbe up on grill List podcat delicious
probably way really good job. Let'scheck it out and we hope you join
us again next week for another editionto grill List, where we have so
much fun. We do. Wehave a blast. Don't forget to go

(01:09:38):
to grilst podcast dot com. Jimand I will be in Buffalo, Canill
Side, Thick New York Pick NewYork dot Com, yep M