Salmon Ranch Ultra Chicken Wraps

As you know, Matt and Jim are not afraid to try different foods on Grill This! Jim serves up some familiar main dishes, Loaded crispy potato skins and ultra stuffed bacon wrapped chicken breasts. For desert, a local farmer drops off some chocolate covered roast garlic. Yes, you read that right. Thank goodness Matt brings summer delicious summertime beers to wash everything down. You definitely want to check this one out!

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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 tongues, your aprons,
and your pint glasses. Get readyto grill this with Matt Wilson and
Jim Salmon. I love that guy, don't you. He's great. He's
great, you know here on grillList. Now, there's there's two kinds

(00:25):
of people in this world, misterWilson, by the way, Jim Salmon
here along with Matthew and the teastands for the uh. There's two kinds
of people in the world. Peoplethat uh wonder if the glass is half
empty? Uh huh, or peoplethat wonder if the glass is half full.
Yes, And both of them missedthe point because you and I are

(00:48):
neither one of those, because weall know, we know more than anybody
else, that that glass is refillable. Yes right here, that's all.
It's never empty. H Come on, welcome to grill List on this fine
summer time here and yeah in theeighties, almost ninety to day again.

(01:15):
Oh, I'm thinking about, ofcourse here at the Salmon ranch, is
how much power I'm generating my solarsystem but that's a great day for that.
Yeah. And uh, just giveout a shout out to the wonderful,
wonderful sponsors of this uh podcast,grill this. Send us see Uh
sent us seafood, Yeah, sentus seafood dot com. Yeah, sent

(01:40):
us sea dot com something like that, and they'll ship fresh. The Frenches
they catch it themselves. And CopperRiver, Alaska, the coldest water in
the world. We're all at crabbingall that fishing stuff. Yeah, the
bearing seas out there, Yeah,send us see they'll set They take it
in flash freezing and put it indry ice and send it right to your

(02:01):
door fresh as possible. Absolutely,so check that out. Uh. The
our friends at Tipsy Light Company lovedthose guys, Tipsy Lights. I used
them every night this week, cookingout in the outdoor kitchen this time of
year. Unless it's pouring rain orthe winds blowing eighty miles an hour,
we're out there all the time.And even when the wind's blown, I
can nail the place. So TipsyLights, the coolest little light eclips right

(02:25):
on your spatula, no more wondering. Uh if that steak is rare me
and rare or well done and youshould throw it out in you know whatever.
Uh. And and of course ourfriends at the New York State Crowd
those guys too think New York drinkNew York. Yeah. And our newest
sponsor, of course, the OriyanCooker Company, oh Man Oriyan Cooker dot

(02:49):
com. Uh, we have onRyan Cooker there and we're going to do
another episode of the uh Samon RanchCowboy Cooking Show which we will feature that
in. Uh. There's three sizesof the Orion cooker small, original and
then large, and of course wehave the large and the larger. You

(03:09):
know, there are only a couplehundred bucks, so come on. It's
a beautiful piece of equipment. Itis really neat. It's all stainless steel
and it cooks from the outside in. Yeah, and it's unique. You
have a video that you kind ofmade about it. I did, and
it's on you can link to iton girlss podcast dot com as you can.
And it's all we're doing there isuh watching me with my cowboy head.

(03:30):
No. All we're doing there isexplaining the pieces and parts. Yes
and yes, and uh so I'lltake it apart. I'll show you the
drip tray show you all the stuffthat you can do excellent. Now coming
up will be the actual video ofusing it. It's using it right.
And they also make an Orian smokewhich is on the way to the ranch

(03:52):
here. Now do you like smokefood here? I've not done that three
times today? Yea? Uh so, And anyway, this is uh the
Ryan Cooker check it out Ryan cookerdot com. And um, it's it's
a unique convection steam smoke if desiredtype of deals. And it cooks faster

(04:14):
too, right, its way fast? Yeah? Yeah so those and it's
charcoal yeah, so, which isgreat. Yeah and whatever. So um,
we are fresh off of a greatfestival in Buffalo Canal Side with the
New York State Craft Brewers Associate.How much fun, man, it's you
know, that is always a funtime. And also that Canal side location,

(04:36):
the scenery there's beautiful, it is. It's a beautiful location. Yes.
And for the first time, Jim, we saw we saw paintball,
zombie paintball and hatchet throwing. Howmuch do we love hatchet? That's great,
It's so much fun. But anyway, and that we of course went
around and interviewed various uh craft brewers, brewers and owners and and people that

(05:00):
worked there and exampled a hundred ofthem. Yeah, and then uh,
we did our podcast. So it'sup on Iheartened Speaker, Spotify, wherever
you get your podcasts. Were youexcited to see some of your favorite brewers
there? We had Froth was there, more Talus was their fifth frame Resurges.
They were all there. We werein Heaven. Yeah. Yeah,
and some of the best beers.Oh my gosh. It was summertime,

(05:21):
so kind of a slant on summerbeers, but not one hundred percent.
There were still some dark reporters andstyles that were out there too, which
still love. Those were very veryso anyway, congratulations those folks. More
festivals coming up. You can goto Think New York, Drink new York
dot com and they have everything rightthere that you can buy tickets right on

(05:46):
the website. You can plan youryour time. There's another one in the
summer. There's a bunch of yeah, there's all. There's the albody of
Syracuse spots for that. One iscoming up soon. And they've collaborated with
Flowers Say Brewers Fast, So theywere advertising the flower sitting one on their
site too. Now cool. Theyreally are so looking forward to that will
be a death that's fun. One. Absolutely, that's one of the biggest

(06:08):
ones in Rochester. So we can'twait to that. Yeah, well we're
gonna have to. We have nochoice. So just an update on the
salmon ranch cherry bourbon barbecue sauce.It's my favorite sauce by many. Yeah,
it's tied to your and the salmonranch trailed us Rob. It's tied

(06:30):
to mind to your favorite Rob.Yep. And you know, all kid
and aside on that, even thoughyou know, we're trying to make this
a you know, worldwide deal.Yeah, sure, it's It's awesome,
it really is. And nobody hasever said to me that they didn't like
that, even vegans, Like,you know, I have a so I
work on a college during the day. I brought some end for the college.

(06:53):
Uh and you know, I broughtsome meat, like some chicken breast
so that and I also brought likesome asparagus just salt up on it and
they put the sauce on that.Yeah. My vegan friend who works there
has the entire jar. Went tothe store at Palmer's and bought two more.
Great, that's great. Well,speaking of where you can get Yes,

(07:15):
the salmon ranch products. This important. This is a food tone market
at forty three ninety Buffalo Road,North tie Line, New York. Skips
on the Ridge six forty West RidgeRoad. Uh, Skips on the Ridge
is awesome, great story we did. We did a you know, one
of our famous sampling deals there andwe crushed. We have fun there.
To mention all the women that stoppedto see you. I mean I turned

(07:41):
around, I look at Welch andI go, what's wrong with us?
Then of course there's Skips in Fairport, relatively new location, still a great
store. Oh it is. It'ssuch a concept. These folks haven't going
on the stuff that's in there.Yea. The products are fresh to the
seafood. The best meet in theworld. Yeah, that's at one or

(08:03):
two Fairport Landing and right in thevillage of Fairport. Uh Hagad Orange Market
nine sixty four Ridge Road, Websteris now closed. Yeah. Um.
And they were our very first location. They were. They were great partners
with us. Definitely appreciate them.But they're they're closed, so you can't
get it there. Palmers Direct youMarket, Yeah, nine hundred Jefferson Road,

(08:28):
right off Jefferson Roads in the regionalmarketing. Regional market, Yes,
sir Amon's fire Market, East RidgeRoad in around Decoit. Trano's Delhi,
which is, oh, my fantasticplace. Awesome food there, six twenty
Stone Road in the town of Greece. I believe nar Black Foods at nine
hundred Jefferson Roads. That's actually yeah, every space you ever thought of,

(08:52):
yea and on a planet, allof them. And of course they they
bottled the salmon ranch trail dust rubbedright right, They're right behind Palmerce,
so you can't you can't miss it. Fingerlakes cannabis weed. Yep, it
wouldn't It wouldn't be right without havingit near weed. Right. You get
hungry after that, right, Sothere you go. Five Railroad Street in

(09:13):
Victor, New York, Old RailroadStation Yep, pretty cool. Um,
save a lot Albion Foods which isat three eighteen West Avenue and Albion,
Uh, save a lot. Theyhave a lot of it, they do.
Yeah, they're they're pounding it out. Um. And then there's Sarah's
Garden Center three eighty nine East Avenuein Brockport. Uh. Sarah's Garden Center

(09:35):
is a wonderful place. Yeah,and they they've gone through I don't know,
three shipments already. Wow. Sothey're cranking it out nice. And
our newest advertiser, Robert's Farm Market, Wow, yeah, eleven one seventy
Maple Ridge Road in mdnah. Oh, right next to tops. Yes,
listen, I'm very failing with Mdnah. Was working out there too, and

(09:58):
they have it's a great farm marketand they have uh some other craft products
there too. Also. Um,you know, you know how hard it
is to get it into some ofthese places. So I stopped by talked
to a real nice lady. Youknow, I can't even begin to remember
her name, but at Robbers Farmer, a real nice lady, and and

(10:18):
I said, this is it.I gave her the brochures to explain the
prices and all this stuff, andthen uh, I gave her a sample
samples. That's that's all you gotto do, one rob one, uh
you know. And then a weeklater she called and said, chip it
up. All you gotta do ishave something tasted. They wanted. But
that is a great talent to you, like Yeah. And then there's the
coffee joint at fifty nine North MainStreet and album all right, they have

(10:41):
our products. They haven't paid forthem five months. But money have our
products, our products and our money. It's the only one that I gotta
send to the lawyer. Isn't thatawful? You know? I love sending
people these letters final demand for payment. It's like, uh, you know
whatever, it's so funny. Sothis is this. Do you have something

(11:05):
you want to bring to the tableor do you want me to make your
day here? I do just beer. That's all right, that's right.
I forgot that whole part of theshow. Um, yeah, while you're
doing that. Yes, that's perfect. This is the grill As podcast,
And of course it's available on iHeart, Spotify, Spreaker, Apple, Uh,

(11:28):
pretty much wherever else you would geta podcast, you will find grill
list now finding it. Uh it'sgrill this exclamation point. Yes, and
you know I have mine through IHeeart because I'm a company man. And
if you do work there, don'tyou now? And then or still it's

(11:48):
still right and uh, they sendit right to my phone so whenever there's
a new episode, comes right up. Whatever. So so you don't want
to miss out. I hurts myfavorite radio station. Yeah company by the
way, Yeah, that check goesright to the bank there. All right.
So you mentioned earlier with the festivalthat we've kind of shifted to like

(12:09):
the lighter summer beers now right,because which makes sense. It's eighty ninety
degrees out, so you don't wantto do something extremely If you're out there
with a ten percent, you're done. You know, you might as well
lay down the grass. So thisis something like, you know, you
just got a new boat that Ijust saw. Yeah, and these are
you know, if you're gonna beout kind of hanging out on the boat
or golfing or something like that,these are the kind of beers that you

(12:31):
would have doing those kind of things, kind of you chill out and have
a few and not worry about yourself, not kill yourself. So the first
one we got going on is fromforty two North Brewing Company. Uh,
it's a Walla Nona hopefully I saidthat right, pineapple wit So it's a
pineapple uh spice Belgian style beer.Okay, it is a five point four

(12:52):
ABV. So it's right in thatLittle Men rage normal. And again it's
it's it's light, it's not likea heavy sour. It's just got it's
a it's a beerth a little hintof pineapple too. Okay, all right,
no rolling or anything, Yeah,no, right, yeah, look
at that. I love that sound. You know what, I've had a
hard day to day, buddy,this is for you. Then I almost

(13:16):
said it, buddy, remember thatthis bud's for you. Did you know,
by the way, that if yougo to kid Rocks Bar, yeah,
he still sells bud light. Yeah, I don't know. I might
be done with us. I wentto I went in a store today to

(13:37):
get some stuff for grilling us tocook and it smells amazing by the ways
piled right there. Yeah, andthere were none missings. Yeah, I
tell you it's it's. This isall I'm gonna say. It's tough.
If you were a boycott, ifyou will, of places that serve bud
light, you're pretty much boycotting everything. Everywhere, Every gas station, every

(14:00):
grocery store. They all sell it, so you can't go anywhere. That's
a good point anyway. I lookat it as the entertainment value. I
know you do. You do.That's why I love you. And it
is funny. It's funny. I'mnot gonna lie. So have you had
a chance to tip this yet,this is not this Actually, this is

(14:20):
not bad. No, I likethat again. It's light, it's it's
and with the summer, with thesummer beers. In my opinion, they
have to be cold. That's whyyou're just you were able to break it
so easily. Yeah, they're coldand delicious in my opinion. By the
way, it's gone. I sawthat you. You did have a hard
day, didn't I did. Ihad. I had to do the DMV

(14:41):
thing. Oh god, I'm sosorry with the boat that DMB anything is
never a good time, you know, you know they charge sales tax or
stuff like that. Matt, thispodcast gotta make me this year. I'll
make some calls after. It's toofunny. Anyway, I'm glad that you

(15:03):
know I'm here with you. Allright, So on this day in history,
all right, well last week,let's put it down, okay,
because I've had this. You knowyou're ready for it. Yeah, I
was ready for it. July fifth, nineteen thirty seven, day after the
fourth of July. Yes, spamis introduced by Hormail Foods Nice. Over
nine billion cans of spam has soldsince July fifth, nineteen thirty seven.

(15:30):
Now spam was originally created because theywere trying to calbiacting meat swords during the
military, right, So that's correct, during the you know that thing where
nobody had any money. Yeah,depression depressed the can processed meat product that
has developed a cult following. Yeah, which case, Matthew T. Wilson

(15:52):
is a member. I love spamintroduced by Hormail Foods. The mystery meats
ingredients are not so much serious afterall, um six ingredients pork with ham.
Okay, that's the same thing.That's pork, pork, salt,
water, potato, starch, sugar, sodium, nitrate, and spam has

(16:18):
a relatively simple, conventional production processaccording to its website. So it's it's,
you know, the pork and aham is pre ground, salt,
salt and sugar. Nesty ingredients areadded and mixed and it take it to
the desired temperature and they put itin the thing. Yep. So it
really is mostly meats, just afew other things added to it to kind

(16:41):
of chat it up. And Idon't know about you, but I love
salt and spreads a little bit ofthat. It's probably not healthy that I
like salt, but I like salt. Yes, in nineteen fifty nine,
the one billionth can of spam wassold. As of twenty twenty three,
over nine billion cans are sold.Wow, so now we have festivals all

(17:03):
over the country. Yeah, it'sbig too. Yeah, well that's just
said. Yeah, it's funny youmentioned it. More spam is spam is
consumed per person in Hawaii than anyother state in the United States. Is
that weird? Now? How'd youknow that though? Navy or yes,
because Hawaii obviously has a Navy portthere. So it's spam is huge in

(17:26):
the military. It's it's it's it'snot as cheap as it used to be.
It used to be really cheap.Okay, So in the Navy,
we we went through tons of it. Um And I you know, not
some people don't like it, butI am a huge fan of spam.
I know, I think you aretoo, right. Oh yeah, I
love it Fried Yeah, it's howI like it. I mean, you
know, almost seven million cans ofspam or eating every year in a hole

(17:47):
in a Hawaii I think that's prettyyeah. Ye. So anyway, um,
in twenty twenty two, Hormel andthis is probably you helped him with
this. Hormel claimed that some thirteencans of spam or zoomed every second.
That was me in my apartment.So anyway, yeah, that I thought

(18:07):
that was a kind of a funtidbit that because you and I both like
you, I love spam, yea, I know. I guess that there
are some people that don't aren't reallyfans spam. My kids like spam too,
kids like everything. Do they reallydo? That's pretty cool? Wait
against the lobster? But they listen. I had them last weekend and I
said, what do you want fordinner? I swear I'm not kid,

(18:29):
you not dad, I want lobsterin sushi? What you're eight and seven?
They're killing me? All right,now, that's pretty fun. Yeah,
they they've benefited. So we've donethis podcast for what at least three
years now, right, they've benefitedbecause I take some stuff home and they've
tasted like brisket and the crap stuffthat you made. And now they think

(18:53):
that we do that all the time, Like this not an all the time
thing. Oh my god, that'spretty funny. So today I have a
couple of culinary delights for you.I smelled it as soon as I walked
in, and I got excited.I have uh, Um, I have
an appetizer. I'll start you with. OK. Now you a sour cream

(19:14):
guy. That's sour creams right there, and there's a spoon for uh.
These are salmon ranch uh when youcall them potato skins? All right now,
I just sw I cook them becausethe um skin has to be crispy
to make it a little crunch itright, yeah, And so I rub
them down with oil, put themin the oven for four hundred and cook

(19:36):
them down. Now, if Iwant some smoke to them, I'll do
them on the grill. But youhave to really get them, you know,
cooked right down, and then thatskin is crispy. Cut them in
half. Take your stuff out.I filled it with cheddar cheese. I
filled it with um, we're growingchive out here. I went out with
the scissors and loaded it up withchive and and bacon, uh and some

(20:02):
more some more cheese on top ofthat cheddar cheese, and then UH loaded
it up with Uh. I havea sour cream or I have a uh
it's called a secret sauce. It'sa Cajun ranch hot sauce that's right up.

(20:22):
So you can put some of thaton those if you want. That's
for the chicken two. But youknow that's uh, I will yeah,
I probably swimming that sauce. Itsounds it sounds delicious, so you're gonna
like that. It's right, it'ssitting right there by the way. I
can't wait and u um, soyou know what I'm gonna do. I'm
gonna shoot right over here and grabyou a a potato skin. Okay,
so you know, entertain yourself.This is the girl this podcast, and

(20:48):
as Jim mentioned before, you canfind us on iHeart, Spotify, speaker,
wherever you get your podcast. Um. We just did come back from
the New York State Craft Roos AssociationFestival out and outside Buffalo. Had a
blast. The beer was tremendous.It was fantastic. It was it was
fun. Like I said that,there was zombie paintball and there was hatchet

(21:11):
throwing, which I had not seenbefore one of these festivals, so it
was kind of cool to see that. And just go to the website.
They do have a lot of festivalscoming up. There's one in Syracuse Albany,
and of course there's a big onehere in the Rochester area. I
know some people who listen are notin the Rochester AIA, so I am
sorry. But if you are inthe Rochester or upstate New York area,
one of the biggest ones in Rochesteris a Flower City is Brewers Festival that's

(21:33):
happening in August. I will haveI think the details actually I know the
details are on glist podcast dot com. So if you go to the website
you can see the date time.I think they already sold out of the
VIP. They're already sold out aVP that would make sense. Yeah,
so you only have general admission left, and this festival sells out every single
year, so you need if youhaven't got your tickets, you need to

(21:56):
get on that now. And thatis just so much for it is and
there's a lot of brewery. Yeah, and they use in the little VP
area that you mean outlet. I'msorry. If you didn't buy your tickets,
you've missed that. Now, wellthat's where you'll find you and you
will be there for most of theevening. All right, what do you
think of that? And it looksto take a picture of it, probably
this looks amazing. Now let's seeyou know what this sound is? Right,

(22:21):
that's fresh cracked black pepper right exactlyall over the floor now, but
yeah, it was. It wasfirst sound purposes. It's all about the
entertainment. It is all right,I got to I'm kids killing me.
I gotta bite this. Yeah youu yeah good, it's so good.
Potato skins are one of the easiestthings to make. Now. So I

(22:45):
went in a store and there werethese giant baking potatoes and there's probably eight
of them, maybe eight or tenof them maybe maybe you know, about
maybe eight or ten in a packagethirteen bucks really yeah, and I'm thinking
I'm not doing that, so ofcourse I'm you know, cheap. But

(23:07):
if it was, well, nevermind. But the so I go and
I find potatoes that are affordable,like five bucks, right, so brings
and rub them down with the oiland get them crispy. Yeah whatever.
So um, I love those sayings. This is delicious, it's it's half
gone. Yeah, Matt does.He does enjoy food, So were not.

(23:30):
Why about that? So up nextwe'll be uh, we'll do another
beer here. But coming up ash there's another chicken rap now we did
I don't know, a couple ofmonths ago, we did a chicken thigh
pounded wrapped. Um. This ischicken breasts. You cut them in half
the long way, so you maketwo pieces out of it that are maybe

(23:52):
you know what, a half aninch whatever? And I do I do
four at a time, and Iput sarran ramp over the top, and
I take the hammer and I poundthem. And then you pull the sharan
wrap off, you flip them overwith sham ramp back on. Pound them.
Then you salt and pepper them.And I made this sauce out of
sour cream, mayonnaise, fresh parsleythat sounds good, garlic and uh,

(24:18):
salt and pepper. And I stucka little bit of cilantro in there too,
just to give it a little bitof whatever. And then I mixed
it with um cheddar cheese, stirit all up, and then you paint
that on there about an eighth theman inch stick. And then on top
of this one, I took someextra potatoes that I cooked, and I

(24:38):
sliced them thin, and I layeredthe top of it with potatoes and then
that's great. Then I thin sliceda tomato and laid that on. Then
I thin sliced a jalapino and ledthat on top and then salt and pepper
on top of that, and thenrolled it up and wrapped it with bacon's
perfect and then covered it with thissea rip sauce over here. So I'm

(25:02):
gonna eat the hell of that.And well, I made enough for you
know, the wranglers here at theranch today, and they scarfed it.
So it's pretty good. It's it'sand I don't Chicken isn't necessarily known as
a low and slow thing, butif you pound it out at three fifty
three seventy five, it's going tobe as tough as it's going to be.

(25:23):
Yea. So I put it onthree hundred and I let it go
for a couple hours. Ye Andthen I take the thermometer to make sure
everything's over one sixty five, andit was one eighty and whatever. So
this is what you got here.I think that's it's smart what you did,
because the thing about chicken thighs isthat there's fatten those, so that's
they tend to be juicier and moremoist. Chicken breast is really easy to

(25:45):
dry out if you over do it. Yeah, exactly right, Oh my
gosh. And when the pan wasdone, you'll see that there's like three
inch of an inch or a halfan inch of liquid chicken. That's how
you know. So the jalapeno um. I debated, because I know you
like hot. I like spicy.But I debated whether to leave the seeds

(26:08):
in, and I did not.I relied on the Cajun sauce to heat
this up. For you, Solus, it's better for your family because I
know, I know your your sonin law does like spicy, but I
know your wife does not. Shedoes not she ate. I think she
ate two of these. And beforeshe asked me what was in it and
the minute, and I described ornone. She said, are these salapinos?

(26:30):
And so she rakes them to theside right, and I go,
honey, they're not hot, justlike yeah, but you can't deal with
it, you know, women,you can't deal with no. She's already
got in her mind right, eventhough it's not in her mind, it's
good. It's gonna kill her.And uh, and then it's the minute,
and I said, yes, somebodyelse asked me what the sauce was,

(26:51):
so I described it right and andthen she said, I knew it
was two. It was spicy.I knew it was spicy. You ate
two of them, but she didlike it's good. That's good, that's
squeeze it through it. That's whyI don't trust you. No. But
some things like halapinos, they're notcrazy hot and they give flavor, right,

(27:11):
So that's why I like those.There's there are some things that are
just straight up heat, and evenme, who I who likes heat,
if it's just heat for the sickof heat, I'm not a fan of
that. It's got to bring someflavor to it too. I agree.
Well, the um, I don'tknow. We're working on a research and
development thing here. The next salmonranch trail dust rub will be a hot

(27:33):
rub, yeah, which I'm lookingforward to. We're going to heat it
with heaven arrow sweet not not somethingthat sends immediately to the toilet paper,
right, I mean we were thiswill be. You will love this,
I promise. I love hobbing arrowsbecause they do have a citrusy pace to
them, right, And you're right. You can overdo it and it can
be crazy hot, but it couldalso just be a nice heat with a

(27:56):
good flavor. Yep. That's that'swhy now we have it's been a few
weeks since we've talked about any particulargrills and uh and it will be the
same this week. But so Ibought this pontoon boat. Yes, I'm
excited by it looks good. Yeah, and uh so all I'm thinking of

(28:18):
is when I went to register itand get insurance on it and all that
they call it a party barge.I saw that. Okay, I'll go
along with that. And so nowI need a grill and a built in
cooler and oh lo and beholders abuilt in cooler already, it's great.
And they have these, uh thiscocktail table that screws into one of two

(28:40):
places on the on the boat,right, So I need uh now,
a pedestal grill, a little propaint thing I want to mess with charcoal
now while you're in the water,pro paint thing where I can cook steaks
or you know, hotson hamburgers.Yeah, whatever, nothing crazy. I
have to go shopping for that.That's great, you know, I was.
It's funny. My friend had abachelor party. Uh and his bachelor

(29:06):
party was on a pontoon boat likethat. Oh, now, that's cool.
So we were just out on theboat and we were having a couple
of beers and we packed like somefood and it was a black I love
them. Yeah, so you're onthe way. We jumped in the water,
we jumped back on the boat.It was it was a great time.
Now let me ask you. Dideverybody come back? No one died
and the guy still got married.Oh my gosh. So, uh,

(29:30):
you want to introduce another absolutely umfantastic beverage here. Absolutely, we're going
to bring in a food that uhand and try a food that I don't
know about. I just can't wrapmy head around it. And um,

(29:51):
I'm not sure that many people can. Although I want to give any kind
of different food that I've never hada chance. This one shot. So
more, yeah, more to comeon that because it's it's goofy. It's
different, it's weird, and anduh, well we'll get to it.
And that's we're all about goofy differentand we're here. We live that.

(30:14):
So this next beard that I haveis from Great Lakes Brewing Company. Okay,
um, this is called kick runAround. So this is a sour
ale okay, with passionate fruit,orange and guave spring forth in this lightly
tart sipper that's perfect a partner forhow we like to kick it. This
says okay, Uh, would thisbe a roller or no? No,

(30:37):
this is all this is no,this is another light one. It's it's
four point three. It's really light. Oh okay, so this is like
if you can, that's probably goodfor us. Yeah. Yeah, so
you don't have This is not gonnakill anybody. You could have a few
things if you wanted to. Uh, it says refreshingly tart with passion fruit,
orange and guava. Refreshingly tart sometimesmeans yeah, sometimes that doesn't.

(30:59):
It is the case to find out. Yeah, that's like your favorite thing
to do, and it really iseven at home by myself. Yeah,
maybe I have a problem. Well, the whole world has problems, and
yours is yours the least of theworld problem that. All right, let's

(31:22):
smell this. It smells nice.Almost looks like a Pi Pilsner or even
a sighter. Yep, smells nice. Oh it smells great. Great,
I don't smell at pucker sour,right, I don't. Well, we're
gonna find out if it's there ornot. All right, here here we
go. No, it's not there. That's actually really good. Yeah,

(31:42):
that is that's excellent. Yep,it's not bad at all. Now,
if I'd have had a sour likethis before I met you, and before
I developed a non taste for soursyea, or didn't like them or whatever,
if I'd had that, it wouldhave been okay, I would have
and all right, Yeah, thisis this is refreshingly tart. It's very
light tart. That's a little sweepback to it. Now, where is

(32:07):
Great Lakes Brewing? Are they aroundhere? Let's take a look here.
Yeah, man goes deep on thething because he can see and I can't.
Sometimes I can't because you did youever have to take your phone and
blow stuff up? I have becausethey do. They do. Uh oh
wow, brooding can buy Great LakesBrewing Company in Cleveland, Ohio. Okay,

(32:28):
what, well, there's Cleveland's nearsome lake right to drive up to
er. I guess, I guess, so I can another. I think
about it. I think you're right. But still you don't when you think
Great Lakes, you'll think Cleveland.No, you don't know. Is that
a crapper or no? Yeah,they're right there on the side. Okay,
there's a little independent label right therethere. It is, yea,

(32:49):
Well, that's a good beer.Congratulation to them. This is a very
good beer. I like this onea lot. Yep, and it's it
is very lighting and easy to drink. Kick run around, all right,
that's a different name. Yeah,it's good though. It's very very easy
drink. This summer written all overit does, isn't it yet? This
is this is definitely a summer beer. I'd buy a sixer of this,

(33:13):
then I'd be mad because it's onlyfour point three. All right, you
are something else to the all right, you've scared me now, yeah,
you've mentioned a few times. NowI'm a little nervous. All right,
So I have two I have twopackages here, sealed packages of it,

(33:38):
says at the top of the package. Roasted black garlic a savory natural snack
covered in dark chocolate. M Getthe health benefits of garlic without the harsh
taste. An odor snack of boldgarlic like ready to eat New York farmer

(34:02):
produced product UM Now. This isdistributed by Lorenz Farms in Geneva, New
York. All Right, made fullyin America. UM black Garlic, bittersweet
chocolate, UH cocoa butter, someflower cocoa powder, convectioner's glaze and whatever.

(34:22):
So these are little they look likelittle candies. Here's some more beer
in case things. Thank you,So I got one here. This is
the chocolate version. I've got onehere, so I'll hand you that,
all right, and you the folksare now on the edges of their seats.
Yep. I think I photo ofthis later, all right. I

(34:43):
smell when you smell it, yousmell, girl, smell garlic. And
let's give it a try. Thismay ruin all the rest of the beers.
Here we go. Garlic dark isdefinitely there. It's an odd combination.
That's a very odd combination. Wellso, first thing, Italian broadcast

(35:07):
school, don't chew on the microphone. But in this case we only choice.
So this is dark chocolate wrapped aroundhunk black garlic. I don't know
what do you think? I Ijust don't know. It's so here is
here's my honest, honest opinion.It's not horrible, but I'm unsure if

(35:32):
I can't tell if I'm a fanor not. But it's not it's not
like you have you have to throwup. It's so battering, like right
right, it's different. Yeah,and I love garlic. So up next
is roasted black garlic. Um,you just gotta text from President Trump.

(35:53):
Um oh, he's not locked up. I'm sorry, go ahead, go
ahead, I apologize. I'm serious. I got just roasted black a savory
natural snack, smoked cayenne mild.All right, I'm ready. We do

(36:23):
this for the We do this forthe people. We do it. We're
here for the fun. Try that, all right? So um oh,
this is going a different texture toit. Yeah, you smell the spice.
Oh there it is. Here wego all right. M hmm,
man, what we do for theright. We're taking one for the team

(36:45):
everybody. It is. Um.Well, now you know when you buy
beef jerky and you like that that'sspice to it. Yeah, it reminds
me of a beak jerky spice,but then with with a little bit of
sweetness to it. I don't know, if I had to pick one of

(37:07):
them, I think I liked thefirst one better. I think I think
so too. No one of thechocolate. Um hm. Anyway, well
we did that. We did it, and you know it's not terrible,
neither more terrible. It is.I'm trying to think of a food that
I didn't like to begin with,because that's a hard thing for me that

(37:31):
I didn't like to begin with andthen wound up liking. Huh Um,
I don't know. Gosh, yeah, both stuff, I think. Okay,
here, here we go. Idid not like sushi at first,
and now I like sushi a lot. Well, yeah, we had some

(37:51):
unbelievable did right center, right,that's what I'm talking about. And I
know you're not a huge sushi personnel, but you like some of those two
Yeah, that rabbing that Oh mygod, that was so good to shrimp
and stuff. But um, Idon't know that. I guess My question
in the back of my mind iswould this roasted black garlic covered with chocolate

(38:13):
grow on me? I think witha few more beers it might. Soul
would throwing a hatchet at somebody?So the uh, I don't know how
much that is either. Because somebodyshowed up at my office. And this
is a while back, a fewmonths ago, right and drop, and

(38:35):
people send us stuff all the time, right because they want us to try
it out and whatever. And nowwe're just getting around to this and it's
not horrible, but it's sure isdifferent. Yeah, it's it's weird.
I we didn't eat it and spitit out immediately a a weekend. I
can't. It wasn't like that.It is one of those things where I

(38:55):
ate it. It didn't. Itwasn't terrible. I just questioned if I
would continue doing eating eating. Well, So the the bona fidees for you,
or the decision on the thing wouldbe, would you have one of
those and then kiss your girlfriend?Oh? So probably not. I don't

(39:16):
know. I mean if I wastrying to get back at it for something,
Yeah, I don't think a lotof women like a mouthful of girls.
That is absolutely true. Um anyway, and it's just something if you
get to find that stuff out there. So here's how, here's how I
will pose the question to you,mister salmon. If you ate, we

(39:38):
just ate one of each. Right, If you ate one and then a
few minutes went past and they werestill in front of you, would you
grab another one? That's how youknow if you like it or not.
Yeah, well, let's let ussit there. We'll see. You know
what we're gonna put these. Thatis great. We're gonna put this right

(39:58):
here and if anyone calls for it, then you know that they didn't dislike
it. Yeah, there you go. That's an interesting scenario. So I
got to find out a little bitmore about that stuff. Okay, maybe
we want to invite those people andshould we should and what made them come
up with the idea to do todo this? Yeah, I mean,
which I guess in our world isnot weird. We've had some very unique
beers, right, pickle beer andall types of things that they have done.

(40:21):
So yeah, picker Yeah, Iforget where ever, but where it
came from, but I can't remembereither, but it was really good.
You're right for checking or do youwant to dive into something that might cause
you to lose your appetite? There'snumber one that's not possible. Yeah,
I don't know. This story mightbe well, well, so let's check

(40:45):
continues. Alrighty, you are listeningto The Grill this podcast. By the
way, as Jim spoke about earlier, your Ryan Cooker is one of our
new sponsors. Were happy to havehim along. We will be working on
a new Sam Maranch cover cooking.We're gonna feature that that cooker. Go
to Ryan Cooker dot com. Uhjust will see more about this. Also,

(41:05):
you can just go to grills podcastdot com. Jim did actually a
pretty cool video kind of showing youthe part, the parts and how it
looks and how the whole thing works. And we haven't used it yet.
We're gonna save that for the show, but you can at least see how
it looks, how the how theparts work. It's really cool. It's
it's it's a it's a it's aunique grill or cooker and it cooks like
two or three times faster than anormal grill, and it and it cooks

(41:27):
you. It cooks the charcoal ison the outside and it cooks in the
interior, so it's a unique wayto cook it too. So I can't
wait to see this and again goto grills podcast dot com to see that
video that Jim made. It's actuallypretty funny and cool and it's got its
cowboy. So that was the firstvideo that I took with my brand.

(41:50):
I was gonna say, the videofootage actually looked sharp. Yeah, And
I invested in some nice tripods andstuff so that I can do it without
anybody being here, which seems tobe the problem lately. So so so
so the success of the sauce hasenabled you to buy cameras and something that's
correct. Yeah, oh you aresomething. You're a special buddy. I've

(42:16):
been told that a many times.Yes, so this looks amazing. I'm
gonna take a picture of this tooreal quick. That's is that that sauce
that you're talking about? It isnow. There's more of it behind you
if you want to put more onthere, but it is. U has
a little spice to it. Youknow. I'm not afraid of spice.
I know. Yeah, Oh you'reright, there's I pushed down that chicken

(42:36):
juice comes right now, it comes. It's so moist and that's the that
is the holy grail of chicken breasts, is to make sure they're moist.
You know, you don't want toit's so easy to dry them out,
really easy to chicken breast. Thisis so soft and alt of your mouth.
This is really good. Well nowpounding helps. Yeah, yeah,
that's right. You have a malletat home. I do, Yeah,

(42:58):
I do. Yep. Look lookat it just kind of there's all kinds
of stuff in there. It's sogood. Tomato, potato, jalapino cheese.
That sauce you made outstanding that Iwould put that on a sandwich.
Actually it's um. A couple ofweeks ago we did Mexican street corn here

(43:22):
and I used a variation of thatrecipe UM to do this with and because
I liked it so much, andeven you know, back to my wife
Diane, she uh loved that Mexicanstreet corn and she's only good for maybe
half a corn and then she's donepretty much. She gnawed that thing like

(43:45):
a typewreak and she really enjoyed it, which I was proud of her because
it was you know, she doesn'tlike spice, so the minute you say
Mexican street corn, it's gonna behot, right, But it wasn't.
It was wonderful. Now I leftout the chili powder of her. So
whatever, let me think of that. Are you to these a ton or

(44:09):
ten? Both? I couldn't hearyou. You know, my hearing shout.
Thirty five years of phones, earphoneson whatever, and you know every
year that they have people don't knowand they don't need to know. But
when we're sitting here, there's adial and that dial starts and it goes

(44:30):
through one through ten. Right,So when we first started it, the
dial might have been on three orwhatever. So cracked up the number ten.
You can't hear a damn, it'sjust too funny. It's true.
I have a friend that's a that'sa hearing doctor. I think that was
like hearing get you like hearing athe stuff. Yeah. Yeah, he

(44:50):
used to be in a band also, and that's the reason why he became
a hearing doctor because he started losinghis hearing too, because all that loud
music over here. He's like,yeah, you're killing yourself man with the
headphones and all the time. It'sfunny part of the deal. Yeah,
Yeah, this is delicious, Gemer. It really is a mild spice to
it. Better than that pizza Imade you. Yeah, and this,

(45:16):
I could have made this a lothotter. I could have put chili powder
in the middle on whatever and reallyjacked it up and whatever. Um,
But the main recipe was to feedthe wranglers here and whatever. I think
if you were trying to appease themasses, the heat that you made is
perfect. It's a little light simmerand that's really it. Right, So

(45:37):
unless you are completely against heat,this is enough heat for almost anyone to
tolerate. Right, This is reallygood. Um. This week, one
of the things that popped up onmy world is the price of Saracha.
Am I saying that right, youare, you are right, and the
main maker of Sacha. There's ashortage again of that really, so so

(45:58):
it's gone like nuts. Um,I'm not a big fan. Um,
I'm not especially those beans or whateverthey are. What are they? They're
not beans? Right there? Umyou know? Yeah, yeah, well
Sabi, that's what I'm talking about. That's that's not that's not the other
one. I forgot it already,right, it's not right, No,

(46:23):
Saracha. I do like I liketrains, like to put a little strat
shot. It's a little kick.But yeah, there's still a shortage and
I'm chewing on the mic. I'msorry, and it's it's really expensive when
you do find it now just beable to buy a ballot for like a
couple of bucks. And I waslike six seven hours a back. Yeah
it's nuts right now. Yeah,yeah, well yeah, when it gets
to the point we'll have to boycottit and that'll be the end of it.

(46:45):
Yeah. Yeah. And there's otherknockoff reagies I thought you can buy,
I guess, but the actual originalone is it is still hard to
find. I like this kick Kickaround around. It's really good, very
lightly tart, sour and has theorange comes out, uava comes out.

(47:07):
And this would be a perfect beerto have on a boat when it's eighty
five or ninety in and out ofthe water or whatever and you don't want
to neib hit yourself. Ya fourpoint three. You can drink them all
day. Yeah, maybe I shouldn'tsay that, but yeah, the first
one, Like Johnny Cash, hehad the first one Sunday morning, I'll

(47:28):
have another beer from I had forbreakfast is great. I think another one.
Even you and I had drawing theline on that one, buddy,
I don't have beer for breakfast.The only place that I've really ever had,
right, Yeah, it is alcoholin the morning. Would be like
when when I was in New Orleans. Um, that was just a kick

(47:50):
and a half. That was somuch fun. I'll tell you what.
There's three times I've had beer inthe morning football games. Yeah, okay,
because you pre get before the gamecomes on, right, So sometimes
it's ten o'clock of your beers ona cruise yep. Yeah, you don't
even know what time of day,right, And I think when I was

(48:14):
in New Orleans also the same thing, right, yep. We went on
this Viking river cruise down the DanubeRiver. We started out in uh in
Czechoslovakia, Czech Republic, and wentdown to Danube all the way down to
Budapest and stopped at various places alongthe line Germany and Austria and whatever.

(48:38):
Had a great time and food onthose boats is unbelievable, and it's it's
just of course, where what wedid. You know, you have a
choice. You can have their wineand beer or you can have an inclusive
package. And of course it wasn'tthat much. It was a couple hundred

(49:00):
bucks or something for the tripping,Yeah, what the heck might as well
and it was they What that allowedus to do is try some of the
finest wines in the world, andyou know, bottles of wine that were
one hundred bucks and stuff that wewould normally never bye. You know,
we were able to get our handson and uh and pound them, you

(49:21):
know, basically. But that wasit was, it was, it was.
It was a rough experience in anotherway, but that's another story.
But but it was the food wasunbelievable. How do you still do wine
tours? Um haven't done one.Well. COVID put an end to all
that. But we used to have, UM a couple of friends that have

(49:42):
motor homes and so we would geta designated and and just go all up
and down the lakes. Just somuch fun. The problem is there's not
enough time. There's a lot ofwineries down there, which is so much
fun, UM, and and andcraft breweries. Uh, there's a lot
of those down there now too.There's something maybe we should look into,

(50:04):
is maybe doing like a beer touror one of those wine tours, and
it's recording while we're doing it.Let's get a bus. That'd be great.
Yeah, I'm in. I'm infor that. We'll get that going.
The question I ask you then it'stowards the end of the tour how
much how much audio will be audible? We do tend to have fun,
we do you. But you're well, you know, the part I like

(50:29):
about you is you're a chick magnetand it's like, you know, I
enjoy I enjoy watching you operate.There is there is This is a spoiler
alert if you have not listened tothe podcast from Canal Side. There is
one. I don't know if youremember this. There's one point where we're
about to record and we both gotthe guy who were interviewing both caught both

(50:52):
of us laughing. Pretty funny.Well, one thing that I enjoy doing
no matter where I go. Peoplewatching. Sure, people watching is a
thing, Yes, it really is. And you know you see one of
everybody, right, one of everyeverything or whatever we're walking around. Yeah,

(51:15):
I should have said it like that. Well there's hope for you yet
anyway, But no, that itwas funny because if you listen to that
interview, we just started up withyou and I'm laughing because we got caught.
Yeah, well that just proves arejust you know, red blood guys.

(51:35):
So so before we go on ournext beer, I want to set
this up. Okay, when Iwas a kid, I mean young,
my grandparents had a cottage on LakeOntario. It was it was up at
Point Breeze, which is Orleans County, North UM and it was kind of

(51:58):
a subdivision thing. It was looselyput together and there was I don't know
how many, maybe fifteen cottages downthere, and it was for forever.
It was this dirt road you getdown this old we called it the Old
Lane that's what the folks call thegrandparents and my parents exactly going down the
old lane right, all the dustgoing up, and every once in a

(52:20):
while, every year or two,the farmer would mister Miles was his name,
and he would spray that with aoil. You can't do that,
but it was a great way todeal with that. And uh. So
you go down there and the wholedirt road, and there were the cottages
and it was so much fun askids. We have some great memories down
there. Yep, it's playing.But this guy had a at the up
on Route eighteen before you got ontothe dirt road. He had a farm,

(52:45):
okay, And this one year,um, we were pulling in there
and I see all these cages andstuff, and I don't know, somehow
we stopped and what are those?And he said, oh, those are
my next project. Their nutria.Huh you ever heard of nutria. I've
heard of it, but I don'tknow exactly what it is. Right.
So I'm looking at this thing andit's a cross between a mink and a

(53:07):
beaver. It's a weird looking thing, okay, right, and so this
is my uh, my memory ofit was that mister Miles Uh, didn't
have real good cages for nutria,and they all escaped, and he was

(53:29):
he was going to raise them becausefor their fur. All right, that
was back when fur coats were athing. Now they shoot into your house
if you would have a fur coat. But but it's but it's it was.
It was a thing. And theyall escaped. And so I remember,

(53:50):
you know, we would all ofthe kids would hike up in the
woods and whatever, and he'd bearound there. And later on we asked
him what happened in the nutria?Oh, they're all gone. They didn't
survive the winter. Yep, SoI'm I'm on my browser list this afternoon.
Multiple states overrun with twenty pound orangetooth evasive rodent. The nutria is

(54:12):
back. Over the last few decades, a new evasive species has moved into
the United States. Populations of neutriaare spreading across the growing portion of the
United States. Many states are takingsteps to eliminate the animal before it destroys
local wetlands, but some, uh, like in Louisiana, are already overrun.

(54:34):
Wow. Now you may think,why is Jim bringing this up on
grill Less. I'm thinking you're thinkingabout cooking nutria. There we go.
Matt is not dumb, so soin Louisiana, these things are. They
look like a beaver, but theyhave orange teeth. It's weird looking this.
I've never I think I've heard theword neutria. I've never seen what

(54:58):
they look like. Um. Whilewe understand they're not in everybody's backyard,
but they're in mine. And Louisianahas been devastated by these rodents, and
they're offering a six dollar bounty pernutria. It also encourages residence to kill
and even eat the nutria, whichreportedly taste like you guessed it, wild

(55:20):
rabbit. Huh, you're gonna saycheck it was. Some local chefs have
shown an interest in incorporated nutria incorporatingnutria uh into their cuisine. In an
effort to bring population numbers down.A simple strategy has recently been adopted.

(55:43):
Now, question, do you matthewa right? Here we go? I
didn't darn and I didn't print apicture of this thing. But imagine a
beaver with giant orange teeth looking rightat Matt Wilson right. Uh. These
things live. A single female nutrientcan birth up to two short lifes.

(56:04):
Wrap. That's a lot. Yeah, that's a lot of nutria. And
they can oftentimes get more than twentypounds, which is you know the size
of a beaver I would have.That's pretty big. It's like a small
small cator's big catory a small dog. Yeah. So the question of Matt
Wilson is if A if A.Now this is just this doesn't mean you're
cooking her hair in the ranch.But if you went to uh you know,

(56:28):
say we went to uh Rust ChrisSteakhouse or whatever and they had nutrient
on the menu, would you eatit? I'm so onnest answer. I'm
not afraid to try anything. Okay, I try it, So I wouldn't
buy like a huge portion of it. I would try to see if anyone
else was as adventure as that.Wise you could split right, So would

(56:51):
you try it? Uh? Yousaw its face, so you know what
it looks like. Yeah, Ium, I would have to have a
little more information about how it wascut. Well, that's that's so.
What if you were I don't Idon't want medium rare now, no,
no, no, So what ifyou had a fancy restaurant and they dolled
it up real nice season it's likedeep fried with a little crispy. Probably

(57:12):
try it. Yeah, I probablywould try it. Yeah, if it's
just like a neutral head on theplate, no, I wouldn't try.
Probably wouldn't try it, right,I be like, well, yeah,
the other thing is in the Westernmovies. Uh, possum is a delicacy,
possum pie pie. Now have youhad possum and would you eat possum?
My dad has. Okay, theymight in the South and King Street,

(57:37):
which was very extremely rural, theywere extremely even poverished. Okay,
so they pretty much ate everything,you know what I mean, because they
couldn't afford to buy stuff, sothey whatever it was walking around, they
would kill it and they would eatit. So, yeah, my dad
has had possum pie. I havenot. I luckily, my dad has

(57:57):
been pretty good in life. Wewe you know, we were we were
little porf for a little bit,but then he was able to say,
go shopping for food right at thatpoint. But yeah, I would I
try it. Within I want tosay, fifty feet of you right now,
sitting here, there are ten possum. So if I captured a possum
and prepped it and cooked it andwhatever, would you eat it, if

(58:22):
you smoked it for hours and hours, I probably would. Matt Wilson right
there out on the living edge,would you try it? Well, yeah,
I would. I mean, ifI'm going to put it on my
pellet corel or my ceramics, that'swhat I'm saying, I'm gonna eat it.
So anyway, I just thought thatthat was an interesting story because I

(58:43):
hadn't heard anything about Nutria in fiftysomething. Yes, and then all of
a sudden there are a problem.Now, yeah, that's pretty cool,
is there? So let's stay onthis topic just for a quick second.
Is there an animal that you wouldrefuse was to even try? And now

(59:05):
I'm not talking about let's not talkabout like sewer rats or something that's that's
that's a whole different thing. ButI'm talking about because regular animals in the
wild. Is there is there ananimal where if it was cooked and prepared,
would you be like, I can'tdo it? Well, again,
it depends on how it was done, but probably not. I'd probably try
everything. I've had. I've hadsquirrel, I've had an alligator, I've

(59:25):
had renald snake, I've had gator. I've had gator. I've had I've
said squirrels. Yeah, that wasa mistake. We got more sick on
that. Squirrels can get your reallysick. Yeah, that was well it
wasn't hot enough and that was anotherwhole matter. It was a wild game
dinner and whatever. Um and uh, what else am I looking at here?

(59:47):
I forget? I can't remember.It's the weirdest animal you've ever you've
ever eaten? Uh, turtle soupturtle. I've never eaten turtles before.
Turtles. Some people like it.Turtle was good. Um, it was.
It was sweet like huh but verytender. Okay, Um, and
you're not you know turtles are turtlesare most of them are protected? Answer

(01:00:09):
anymore? Yeah, I can't yeknow whatever. Yeah, and I'm not
a big venison fan. Yeah,I've had elk before because I lived out
West for a while. Elk andantelope and those were you know, both
of those things were didn't do alot for me. Yeah. Well,

(01:00:30):
the elk and deer are very nonfatty, and that that turns me off
a little. But if you dothe thing where I had a friend who
who would like kill a deer,catch it, haven't have it wrapped in
bacon. And have it sit wrappeda bacon for like a few days.
Yeah, and then cook it.The fat just absorbs into it and now
you've got that bacony taste to it. That sounds great. I was able

(01:00:52):
to kind of put it down.Then, well, I have some friends
that make sausage out of them andit's wonderful. Yeah, or the jerking
so bad either, So yep.How about have you had bis and I
had bison burgers before. Yeah,that never didn't do anything that wasn't a
huge man. I guess once youget to the point where you love cooking

(01:01:14):
rib evis and stripped steaks and brisketsand stuff, you have that taste that
marblings. It's great. Primary,that outer edge of the prime rim,
it's great. And I'm constantly I'llbe out of a Primary place and you're
walking pie and the people are leavingand they leave that part. Yeah,

(01:01:35):
you almost want to go over thereand that is so tender. Yeah,
yep. But anyway, I know, I haven't had prime rim in a
long time because the primary of restaurantthat I got all those years is closed.
But that was one of the bestcommercials, by the way, I
ever heard on web hold as glacialrunoff. Those martinis were awesome. That

(01:01:57):
can be somewhere else, coming toa ustaurant near you. Yeah, yeah,
anyway, you want more chicken orwhat are you doing? Well,
let's I'll have another piece of chickenand we should have other beer. This
is the Rulin's podcast where we drinkand we eat copious amounts of everything.
What do you have next? Allright? Any good? I love it
how he brings this stuff and it'sall cold. That's nothing, nothing better

(01:02:22):
than ice cold. Yep? Iagree? All right? Why don't you
entertain the listeners? I Love EntertainmentGirls podcast on iHeart. Now we both
work for iHeart, and that wouldbe the obvious place we would like you
to go to. Spike the numbers, of course, but it's available everywhere
if you have a speaker, whichis also I believe part of the iHeart

(01:02:43):
family and Apple and Spotify. Uhyou know, Spotify is where all the
good pot of like Joe my favorite, he's got the Have you seen the
numbers he does? Yeah, it'sjust insane. He's like almost a billionaire
off the Offer podcast. Yeah,yeah, we're working on that. Looks

(01:03:05):
great. Yes, So this iscalled I can't see if I can this
name right now. A gamp setpresents Dell's Shandy. It's professionally different beer.
So it's beer with natural lemon flavor. So shandies used to be something
that you have to make on yourown. A lotspople used to make shandies.

(01:03:28):
I had a friend of mine thatyou used to live here, who
now lives in Arizona, who's probablydying from the heat out there right now.
But every summer we would go tohis apartment and he would take his
favorite beer and mix it with likelemonade or worth like a sprite. I
don't know, really what is thatbecause these are called shandies. So so
back in the day, they didn'tsell shandies. You have to just make
your own. So it became sopopular. It was really popular, like

(01:03:52):
in Florida and stuff where it's alwayshot, right, So it's so it
lightens the beer number one obviously becauseyou're diluting it with lemon or like a
sprite soda. But it is ait's a pretty good taste. That's cool.
Yeah, I don't think we've Idon't know, maybe we haven't done
one of those. I don't knowif I don't think we've done a shiny
Yeah, so this is again we'rerelatively low. We're right below five.

(01:04:14):
We're at four point seven with thisone. Okay, and let's give it
a shot. Oh wait, let'ssee where we're there out of before we
drink. It probably gone fast.I like that can yep, it's this
was introduced. Oh here, okay, let let me read this real quick,
right. Great grandfather de Luca madehis first froze lemonade back in Italy

(01:04:36):
in eighteen forty. During the winter, he carried snow to it into nearby
caves and insulated it with straw.When the summer arrived, he mixed the
snow with fresh local lemon juice andsugar, making a refreshing drink. His
grandson Angelo introduced his icy treat toRhode Island in nineteen forty eight, and
today there are over thirty dells standsacross America. Can set it's probably to

(01:05:00):
present this delicious shandy with the perfectbalance of narraganset, lagger and lemon flavor.
It's refreshingly different. So it's madewith I guess this this lemon ice
that they have been making for over. I don't know how many years years.
Yeah, yeah, well that's great. That sounds like a great story.
Let's try it out. Narragance Thatbrewing company is located in Rochester,

(01:05:24):
New York. No kidding, Yeah, I've never heard of them. Yeah,
all right, now there's craft brewery. I don't see the independent labels.
Okay, all right, all right, all right, here we go.
Oh yeah, well that's an independentcap opening it is. Okay,
Now it's coming out looking like almostjust like the other two better, but

(01:05:46):
the standard pills are looking but thisone has a little bit of a head.
It does. Yeah, oh,smell that. It's like lemon drop
smell. You know, it does, doesn't it. That's great. Let's
try it out. There we go. That's very refreshing, it is.
It's another refreshingly nice light summer beer. Now this, uh, with lemon,

(01:06:11):
you associate so tartness and sour andthis is a dry lemon ye taste
and it's good. I like it. It works well with the beer.
Yeah. How much was that?Do you know? Uh? These this
none of the stuff that I gottoday was extremely expensive. We're looking at
stuff that we're looking at maybe fifteenhours for a four pack. Okay,
we you know when you start gettinginto those froth and we're talis heavy fruited

(01:06:34):
sours, those are like almost thirtybucks for a four pack. Then,
so well, you know the oldadage you get with that's true that yeah,
that those are those are wonderful.No, I'm not not gonna be
obviously, I'm not going to thoseat all, but they're they're they're very
unique and then the tastiest beers you'llever have your entire life. I know.
They're nuts, crazy good. Yeah, and we love them. We

(01:06:56):
do. That's why we need tohave them sponsor us so we don't have
to pay so much of those.That's a that's a good concept. They
have that down in other areas.Oh gosh, it's a good beer.
That's not bad. Right out ofthe beers that we had. Which which
has been your favorite so far?The kick Around? Yeah around the world
or whatever. Yeah, that's mymy favorite one so far too, kick

(01:07:20):
kick run around, Kick run around. Yep, that's a that's a unique.
It's a weird name. It's andit's also uh a how would Bob
Blansbury put this? Uh, it'sgrammatically incorrect. Yes, Now, the
reason I brought him up, Oh, here you go, and uh,

(01:07:42):
it is that he works for IHurt Radio. He does, he does.
Immensely talented individual and a very successfulperson in broadcasting. Yes that's not
so much and growing. Yeah,the whole thing caught on fire. So
what I want you to do ismake sure you send an Ama, Jim
and Jimmy. You see those vulcanizedhot dogs? No idea. So he

(01:08:06):
puts a picture on social media,which is a social media genius, right,
And don't get me wrong, Ilove Bob. He's he's he's he's
the broadcaster that I'll never be.He's really good at what he does.
And um, so he posts thispicture of his grill with this food that
you know, it looked more likea dog turn than a hot dog.

(01:08:30):
Right, And so my comment was, and I usually don't you know,
I don't comment too many, right, So I just put down there,
Matt he needs us or he knowsthat I've called in and spoke with them
on the show a couple of times. And he does always ask for like
a grilling tipping stuff because he knowsthat we cook a lot over here.

(01:08:53):
He he wants to cook he's heeven got a pellet grill for I think
one of the hows or something.Right, he really wants to be at
that level. But I don't knowif it's no. Here's the deal with
him. And you know, I'veknown Bob for thirty years and not you
know, we don't hang out.We did, you know, It's not

(01:09:15):
like that's respect, but I've I'veyou know, we run into each other
at work and whatever. But oneof the things I know about Bob is
he has all those numbers after orthe letters after. You know, he
you got to concentrate on the grill. You have to make time for it.
You can't put something on the grilland then go spend an hour and
a half. Right, You've gotto pay attention to the freaking brisket.

(01:09:41):
Right, Yeah, you can't.You can't be doing other stuff. You
have to say to yourself, okay, this amount of time exactly. And
if he and I love him,but if he were to take his time,
that would be that would be wonderful. Yeah. I saw that post
to and I was like, Iwas like, well, how do you

(01:10:03):
I've never seen a hot dog vulcanizedthat bad. Yes, well, there's
the whole fire thing, and we'vewe've both dealt with that, right,
yeah. Five, but you haveto clean your girls, yeah too,
and that fits into the time dealyou get, so we both have done
it. You get busy and you'relike, hey, I can probably burn
it one more time before it extuallygets and you can't and then it's on

(01:10:27):
fire. Yeah big time. Yeah. The food came okay last time,
so you will like this. AndI I'm disappointed because we were talking earlier
about Hagadorne the yeah come of thehometown and the grocery store part of your

(01:10:49):
long ti tifteen years. Yeah,and uh so that's where we get all
our meat. Yeah, and nowthey're gone. And um so I'm in
Walmart this morning, right, gettingsome check in brass. Okay, I
know, don't send me hate.I went to Walmart rap. I know,
we both a fan of doing that, right, And so I go

(01:11:11):
there And if you go early enoughin the morning, it's not so bad.
Matt to head short ribs march downto half price. I'd never even
find ribs at Walmart. So youknow, the normal price is like eighteen,
they're down to like nine fifty,and there's like eight packages there.
Wow, So I'm I'm adding itup and I'm thinking, yeah, when

(01:11:32):
that credit card thing goes over toDiane, what's going to happen? So
I got six. They have threein each package, so we have what's
three times six? Oh eighteen?So we have eighteen short ribs coming for
gorillas. I love short ribs andtake good. They're so good. Now

(01:11:56):
you did those we I know I'vediscussed this at nauseam and I oh,
I'm gonna do it again. Thosebeef ribs you cooked on that on the
show on the Oh my god.Like just if you watch the intro to
the show and you see the thingopen, they're just jiggling. They were
so tender. It was insane.You know. The thing the thing was

(01:12:16):
doing the cooking show and you don'thave a lot of times the discipline to
wait. So if you have abunch of people over whatever, you're cooking
something, the last thing you wantto do is say we'll eat in an
hour. Yea, right, Butduring the cooking show we have other stuff
going on. If the cook getsdone, it goes in the cold where
they're all day and it's and it'sand it's resting, yep, that's the

(01:12:40):
key. That's very thing rested fortwo hours. It was still one hundred
and fifty in the middle and theywere they they re rendered. Yeah,
and we're fall off so soft.Yeah, you know, so I don't
know, the same thing with thebrisket for the first show, because we
were doing so much other things.We left it in that cooler for ant
what four hour? Four hours?Yeah, and it was the most juiciest

(01:13:01):
tender brisket we've ever had. Oh, that was so much fun. Anyway,
we've got to do that. Lookingforward to the other brisket. I've
got one in a freezer. Butum, it takes time to cook him.
Yeah, it takes it takes awhole day. Yea. And how
many free whole days do you everhave in life? Yeah? That's well,
I have to make some more.Yeah. Well we're going on vacation
at some point, and uh,you know, more to come on that.

(01:13:25):
I don't know, we'll see.But it's it's so much fun,
but you have to make time forit. And if you don't, you
you know, you have a betterpercentage of being disappointed. Yeah. I
think that was one of the mostimportant things you've ever said. In regards
cooking, everyone gets impatient. Everyonewants it right now, right right the
world we live in. Yeah,but when you it's a low and stoke

(01:13:46):
kind of deal. You can't wantit right now. You got you gotta
wait. Oh gosh, Well,anyway, Bob, we need to Yeah,
we need to get Bob. Welove yeah, but we we need
to get you on the show.That would be so much fun. I
can probably get him, you know, I know, you know he doesn't
drink, which is you know,like welch, that's fine. I was

(01:14:08):
at Wigmans today, okay, doingdoing some shopping, right, and you
know they have their craft beer sectionright, a massive one. Yeah,
they now have and that where youcan where you can pack your own six
pack for whatever price. They doin that section now they have a bunch
of n a options really okay,And I remember when I used to produce

(01:14:28):
Bob show. He said if Ibrought in an a beer, he'd drink,
he would drink it. Okay,Yeah, nothing would please me more
to stick a real one. Ijust yeah, way, here's this so
yeah, it would be fun.But you know I wouldn't count on that.

(01:14:50):
It is. Well, he livesin Kennistee or something. You know,
he lives in Mount marrist there yougo. Yeah, he lives in
the house where the guy that livesthe built in. I think the original
person wrote the pledge of allegiance tothe flag. Are you serious? Yeah,
the Bellamy or something like that.I don't know, I forget.
I know there's a lot of historywhere it is, but yeah I didn't.

(01:15:10):
Yeah that's crazy. Yeah, yeah, or maybe Putin lived there.
We're in trouble our last podcast.But well, a couple of things I'm
doing is, um, I'm outthere looking for another grocery store to represent.

(01:15:33):
Yeah. We had a lot offun doing that. We brought a
lot of customers in there, andum, you know, the pandemic put
a nail in a lot. Ithurt a lot of especially independent or small
or one you know, because ifyou're a big change store, you can
survive the slowdown because you're bringing inbillions of dollars. You're a one off

(01:15:54):
independence or you're not bringing in thatkind of cat So the pandemic is gonna
hurt you a lot more. AndI had fun. I love the craft
beer rile there. When we didour the sauce apples there. We had
a blast. Did they made pulledpork at the delia? We dumped our
sauce all over Yeah, wonderful.Yeah. It was just a great store.

(01:16:14):
And you're right, it's I thinkI've talked to a few people even
at where I work at the atthe college, who frequented that store,
and they already miss it. Yeah. Yeah, it's a big hole in
that community. Yeah. Um,I can't understand why I'm so thirsty.
Do you want one more? Yeah? Do we have time or what's our
podcast? Yeah? Yeah, yeah, we still we got about like ten

(01:16:40):
minutes or so. So yeah,right, all right, dive deep,
everybuddy. There's nothing better than coldbeer. Now. One of the things
that that I have realized in mylife is that when you buy a bag
of ice somewhere, it's way differentbetween different company Nie, Like, if
you buy it at Walmart, it'sthis odd shape chips and stuff. Yeah,

(01:17:03):
and if you you you don't buyice cubes anymore. No, I
mean it's all this. I don'tknow how they do that. I would
like to go and visit an icea bag ice manufactured. I'm wondering if
this's a big block of ice thatis smash up and putting in a bag.
Yeah, maybe running into a thresher. Yeah yeah, yeah cool.
But you're right if there's that solidcubes of ice anymore, you used to

(01:17:25):
be able to buy them like that, and you used to be able to
be buy block ice. Yeah,now you still can, I think in
some of the camping areas, rightstuff to put it in your coolers and
stuff. So what do you gotthere? This one is I don't know
how its taste. We're gonna we'regonna find out. No, we can,
we don't like it. We'll havesome dark garlic chocolate. By the

(01:17:47):
way, no one's asked for anotherPiZZ so far. Just if you're keeping
scoring, I don't know if Ican do another one on those. So
this is a new Belgium the mingauh palma sour You ready for the description
on this? I hope you're feelingokay. Yeah, it's a wood age
slour ale, which is already kindof strange with grapefruit, hibiscus wine and

(01:18:15):
grape fruit extracts. Boy, I'mtrying to wrap my head around what hell
that would taste like. I don'tknow, well, I know hibiscus has
that you know, bitey, Idon't know what. It's a weird it's
different. It's hard to describe,but I know the hibiscus taste, I
have it in my head. Butwhat about wood age? Slur? It

(01:18:36):
would? And what can we havethat smoke? Slour at that? But
we did that? Was that wasgood? Yeah? Yeah? Well,
well you know cutting edge here?Now? Who is this? It's a
new Belgium, which I know they'renot they're not independent. Okay. This
is a little higher than the otherone, not much six percent okay,

(01:18:56):
so it's still, you know,not not terrible. So right, are
you ready for this? Yeah,let's happen. There you go. Matt
delivers as usual. Yeah, right, here you go, sir. Every
beer we had today, wasn't thatlooks the same, looks like a pill

(01:19:17):
snip? Right, Well, Itaste the hibiscus, or I smell the
hibiscus, and and I smell thegrapefruit. Okay, I do too.
That grapefruit does come through pretty strong, so that um cholesterol medicine that I
take. You're not supposed to havegrapefruit. But for you Jim's last gal

(01:19:40):
this podcast today. All right,here you go. That's an interesting beer.
This is this is pretty complex.Yeah, I didn't know what they
expect with this, and there's alot of different flavors. Come back.
I can taste that the biscus thatyou were talking about, that little biby,
right, you can taste the grapefruit, and then I don't know

(01:20:00):
what else I'm tasting. There's likea vanilla type something weird, right,
It's like a maybe it's just alittle sweet. Yeah, there's a little
hair, there's a little sweetness toit, and then there's that hibiscus bite
that kind of makes it different.That is a different tasting beer. Yep,
not not a turn off. Iwould not put the chocolate. Are

(01:20:29):
you gonna forced me to have anotherone of those? One more? There
we go. I'm not. I'mnot doing that Cajun, You're not.
Okay, I'll do the the chocolate. We gotta get ahold of those people.
Bring them over here and there Jimis opening. Okay, fine,
I'll do another one. I'm gonnado the chocolate to you that that pepper

(01:20:50):
one is chocolate. And those ofyou have just joined us. Dark roast
garlic covered with chocolate. This companymakes us smells the God that comes to
your heart at ye, I'm morepairing it with some sort of weird combination

(01:21:13):
we're doing today. Do I likethis better at the second time around?
I do not. I thought maybeit would grow. It did not.
I don't know, though, theywouldn't spend all the time and aggravation making
this stuff. People didn't like itif it wasn't a thing. I'm sure

(01:21:34):
there's people out there that love this. I'm sure I'm not one of them.
I don't know. I don't hateit, I guess, and I'm
being honest, I don't care.It's not like I'm I don't right,
But you're not going out. Ithink that package is like eight bucks.
I'm not spending it dollars on that. And I know, believe me,
I know you well enough. You'renot spending eight dollars on that when you

(01:21:55):
can spend eight dollars on a niceright, exactly correct? It's um,
Yeah, the second one went downa little easier. But now drink your
hibiscuits beer. Yeah. Well.One good thing about the United States there

(01:22:18):
is you never just and like inmy home inspection business, whenever I've been
doing it for for a long thirtysomething years, right and people come up
to me and they say, well, you've seen everything, right, buddy.
As soon as I get that cockyand starts thinking that something comes up
that I've never seen before in thirtyyears, and it happens all the time,

(01:22:42):
goofy stuff, right, people gotweird stuff in their house and weird
things happening. And let me askyou this question. Now that we're hitting
we're really really close to that onehundred episode. Now, yeah, did
you think you'll be sitting here drinkinghibiscuits, beer and a chucklate covered piece
of garlic? Not in a millionyears. Although, because we're equal opportunity

(01:23:05):
everything, Yes, on grilled list, I'm gonna invite these guys to come
down here and yes, sure,what else they make? Well, they
made a tub of something oh thatI couldn't identify. Did you try it?
I did, and it was similarto this, And I don't.

(01:23:27):
Okay, suppose you and I aregoing at this all wrong. We don't
have the recipe or we don't understandwhat it pairs with and whatever, and
somebody could come and straighten us outon It's definitely possible, all right.
Sometimes if you pair it the rightway, you can make it better you
can you can enhance the flavor ofsomething else maybe, um yeah, especially
this week was tough on me.So I can't afford eight dollars for roasted

(01:23:49):
garlic. No, I spent twentygrand this week. I got a boat,
a new refrigerator, and I hadto go grocery shop. So you
know, and you bought food forgrill right yeah, so yeah all there.
Yeah, So please make sure yougo to grill Podcasts. Support Jim
and I have kids that up throughhigh school in college. So and check

(01:24:09):
out that new Ryan Cooker videos.Um I did a I did a poor
explanation of it, but I kindof fun. I enjoyed it. It
was it was great and more tocome on on my acting skills. So,
and you don't want to miss oneof these uh podcasts at all.
Grill list on iHeart, Spotify,Streak or wherever you get your podcasts.

(01:24:30):
Grills podcast dot com info at grillerspodcast gets you right to Matthew. And
if you have a suggestion or youhave something that's roasted something or other you
want us to try, beaver orwhatever, you know, we're here for
you. Yeah. Neutril yeah,neutril yeah, or cassadas or bugs or
whatever. Worms. We'll eat anythinghere on. I forgot to mention the

(01:24:51):
Japanese jumping worms. There you goabout that later rule this podcast. We'll
see you next week. The lassois percussed the same ins