Spam and Crab Salad Sandwiches

Yes, you read that right. Spam and Crab Salad Sandwiches! Jim smokes and sears sliced Spam and prepares it Korean style. He pairs the Spam with a homemade crab salad and makes some unique sandwiches. How did it come out? Well, you have to listen to find out. And Matt brings craft beers that pay homage to the changing season. This episode will make you hungry and thirsty! 

Become a supporter of this podcast: https://www.spreaker.com/podcast/grill-this--5704761/support.

Episode Transcript

Speaker 1 (00:03):
It's time to take your grilling skills to the next level.

Speaker 2 (00:07):
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.

Speaker 1 (00:13):
Get ready to grill this with Matt Wilson and Jim Salmon.

Speaker 2 (00:19):
Well you asked for it. It's back a grill last podcast.
You know, we've been off a couple of weeks. Yeah,
and uh, you know, life, as we talk about frequently,
life got in the way life. That voice right there
is a genius, Matthew T. Wilson. You know I go
to your every once in a while. I go to

(00:39):
your Facebook. It's just to catch up on what you're doing.
And it says it says right there, bold, black and bald.
I love that these are all correct, and that's a
perfect description. I believe you are a bold personality.

Speaker 1 (00:57):
I am.

Speaker 2 (00:58):
Uh, you know, you would make a great well bouncer.

Speaker 1 (01:01):
Yeah what you did?

Speaker 2 (01:04):
How you doing?

Speaker 1 (01:05):
But I'm doing. It's good to see it's going to
be back in the studio.

Speaker 2 (01:07):
Yeah, absolutely, we were. Where were we last time? Oh?
At the festival?

Speaker 1 (01:11):
We were.

Speaker 2 (01:11):
That was awesome. That was so much fun. Got down
to Public Market the New York State Craft Brewers Association, Uh,
in conjunction with brewery, took over that festival that War's
been doing for years.

Speaker 1 (01:24):
And I think they did an excellent job with They.

Speaker 2 (01:26):
Did a wonderful Yeah. You and I, You and I
had a lot. We sampled a bit, Yeah, we did.
We sampled a bit, and.

Speaker 1 (01:34):
We and we bumped as we always do, into Maria's
want of Maria's and but now and we stopped our
faces whip and us again.

Speaker 2 (01:41):
You know you bought and I appreciate it. Listen, you
bought me.

Speaker 1 (01:47):
Listen, you always buy myself. I'm I'm gonna give myself.

Speaker 2 (01:50):
The yeas.

Speaker 1 (01:54):
Where my pockets aren't empty.

Speaker 2 (01:58):
Shout out to one of our best, best of the
best advertisers here on the Grills podcast, of course, that's
Pitt Barrel Cooking. Now, Pitt Barrel cooker is like a
drum yeah, a top it some beautiful chrome racks and whatever.

(02:20):
I mean. It's a wonderful way to cook things.

Speaker 1 (02:22):
Yeah. Now, this is a slow cooking method too, still right.

Speaker 2 (02:25):
Absolutely yes, And it has a nice top on. It
has all kinds of hooks and things to do to
do ribs and hang giant turkeys and whatever. I mean
I've cooked everything.

Speaker 1 (02:37):
Yeah, I know that you do. One of the first
thing you did in there was a turkey and you
said it was delicious, it was unbelievable.

Speaker 2 (02:43):
And well I fired it up this evening and I
cooked well Korean barbecue spam.

Speaker 1 (02:51):
Oh gosh, oh my god.

Speaker 2 (02:53):
Now now people listening going I don't know about spam.

Speaker 1 (02:57):
Well listen you and I uh I there's some country
background to me, and I know you have some as well.
And spam was big in those areas.

Speaker 2 (03:04):
It absolutely was, absolutely was. Now pit barrels they come
in the fourteen inch pit barrel Junior, the eighteen point
five pit barrel Cooker, and the twenty two point five
PBX cooker. Guess which one I had?

Speaker 1 (03:20):
You got the big one.

Speaker 2 (03:22):
Then there's a sixteen point five badger barrel.

Speaker 1 (03:25):
Uh.

Speaker 2 (03:26):
And they have all kinds of stuff. And one of
the things I like about Pitbarrelcooker dot Com is that
they have a whole bunch of recipes. Now, this past
week I did bacon dates.

Speaker 1 (03:40):
Oh my gosh, now it.

Speaker 2 (03:41):
Takes I took it says the recipe says sixteen dates pitted,
and of course I only had eight, but whatever, eight
slices of bacon and goat cheese for indiaen out little
tait that most dates. A lot of people don't know.
The dates do have pits.

Speaker 1 (03:59):
Yep, but most of them come they remove the right yeah, right.

Speaker 2 (04:03):
But it's like anything else, you got to pay attention.

Speaker 1 (04:07):
And you know what I like about I don't catch up,
but you know what I like about the goat cheese
and the dates. It's like that tingy cheese goes with
that sweet from.

Speaker 2 (04:13):
Me, absolutely absolutely, so, you know, I h I really
enjoyed making those. Anything wrapped with bacon, of course, is wonderful.
We had here at the salmon ranch. Thousands of peppers,
I mean, every conceivable type of pepper, from one that

(04:34):
would blow the top of your head off, through peppers
that look like Hungarians but are sweet and hungarians, and
then jalapenos, you know, I mean, it's just like crazy.
And then there was another one that I did, which
was bacon wrapped Italian meatballs, but I guess Italian is

(04:58):
not the right word. Meatballs, uh, seasoned with you know,
you make your own with eggs, bread crumbs, onion, and
then cut up jalapeno in the meatball and then you
wrap it with bacon and and run it through the barbecue.
Oh my god. Yeah, So more to come on our
on our culinary delight tonight. But so I take I

(05:23):
take pride in whether it's pulled pork or brisket or whatever. Uh,
pulled pork and brisket. I like to do a scoop
of coleslaw on top.

Speaker 1 (05:34):
On the fun the sandwich. It just is unbelievable.

Speaker 2 (05:39):
But this time, now, this is the first time I
ever cooked this Korean barbecue span and I cooked it
with butter, onion, chives and whatever, and it's just crisped up.
You know, it's a sizzle you're looking for. And then
a scoop of crabs, oh my god, on top with

(06:01):
with butter toasted buns. Ready to feed the Great Matt. Matt.

Speaker 1 (06:06):
Well, my stomach is yelling at me right now.

Speaker 2 (06:10):
So anyway, that's uh, that's what we're gonna have later.
So we'll check that out.

Speaker 1 (06:14):
But first I think someone's probably a little thirsty.

Speaker 2 (06:18):
I'm always thirsty and always interested in your timely because
we're coming into fall.

Speaker 1 (06:25):
Yes, yes, so I have a mixture of a few
beers this time, so I have some of the old,
which are the summary beers, and then we're I have
something that brings us into the fall as well, with
the stoubts and the darker beers. And of course this
is the time, Jim, every single time we do pumpkin.

Speaker 2 (06:46):
Beers, no matter what we hear from brows. Now, it's
so funny when we go up and we ask them
do you make a pumpkin beer? And you look at
it like we're crazy. Yeah, we're your infants, you know.
It's just pretty fun.

Speaker 1 (07:00):
Now. Another thing is what makes us funny is that
Jim and I aren't actually huge fans of pumpkin beer.

Speaker 2 (07:06):
No, we're not. Well. And it's the same thing with
peanut butter beer. We are looking for on peanut butter beer,
a peanut butter and jelly salmo right in the taste right,
we found one one and we can't remember that was
like that was after deep into sam. And the same
thing with pumpkin we want a pumpkin pie beer.

Speaker 1 (07:27):
And we found one and we also can't remember that.

Speaker 2 (07:29):
Remember, we need to do we need a statistician pick.

Speaker 1 (07:37):
So I think I'll start us off with some of
the summary stuff and then well then we'll get into
the fall.

Speaker 2 (07:42):
Stuff, all right, absolutely, Uh, this is the grill Is Podcast.
Matt dives deep into his refrigerator. He brings out here
to the Salmon Ranch broadcast studio every time, and there's
nothing worse than well cold beer. So Matt never arrives
with that. No, whoa, that looks well, that looks professional. Yes,

(08:02):
right there, that's a sixteen.

Speaker 1 (08:04):
Yes it is. So we've actually talked to these folks before.
This is the Cider Brewers nineteen eleven. Okay, So this
one I'm curious about because most of the siders they
make I love. They do a good job with the siders. Right,
this is what I don't know what we're going to
find out, all right.

Speaker 2 (08:21):
What's the name of it.

Speaker 1 (08:23):
It's cotton candy, all right. Well, I wish you could
see the look on Jim's face what I said.

Speaker 2 (08:31):
I think both of us have the ability to like
sweetie medium. Man.

Speaker 1 (08:38):
We proved it to ourselves. Okay, cotton caddy us the
extremely sot.

Speaker 2 (08:42):
So this is another example of well, if it says
cotton candy, what we want.

Speaker 1 (08:47):
To taste it is cotton candy, right.

Speaker 2 (08:49):
We don't want some variation of whatever is right? All right? Well,
what's the brewery again?

Speaker 1 (08:54):
Yep, So this is from Beak and Skiff Orchard. So
this is the nineteen eleven series. This is a New
York beer. It's our cider, I'm sorry, and it's produced
by Beacon Skiff Apple Farms. They're located in Lafayette, New York.

Speaker 2 (09:13):
I don't know where that is.

Speaker 1 (09:14):
I don't either.

Speaker 2 (09:15):
It doesn't matter. If it's good, it doesn't matter. We'll
go buy it again. And this is nearly a seven.
It's six point nine. Okay, all right, so.

Speaker 1 (09:22):
We're beginning to go up by it yet, thank you.
So I figured start off a little aggressive. All right,
Let's see if this actually tastes that concake.

Speaker 2 (09:29):
All right, here we go. Oh that that was explosive.

Speaker 1 (09:34):
That was crisp.

Speaker 2 (09:36):
So this is the part where I don't know. It
looks like it might be really good. He might not
give me half of it.

Speaker 1 (09:43):
So it looks like a standard sider, right.

Speaker 2 (09:45):
Yeah, it does. It's very clear, but it's it smells
like bubble gum. It really does.

Speaker 1 (09:51):
It does? Does it doesn't it? That's close close to Conny?
Right there? We go?

Speaker 2 (09:56):
Here we goers, Matthew, mm hmm. That's darn close isn't it.
It actually is darn close to cotton candy. This actually
I thought it was really good man something almost seven six.

(10:18):
That's good.

Speaker 1 (10:19):
This is better than I thought I.

Speaker 2 (10:20):
Was wonder how the hell? That's pretty funny. Yeah.

Speaker 1 (10:25):
So the funny thing is you're right. Bubble gum and
candy have similar taste, so then you taste that bubble
gummy taste, but then it actually kind of gets more
sweet and it tastes like that cotton candy a little bit.

Speaker 2 (10:39):
That is really good. Okay, let's see what what brewery
was that again? Colon something or.

Speaker 1 (10:46):
Other cod and it's Beak and Skiff here. I'll give
you the cancer. You can take a look. And also
I left some more in there for you and Skiff
s k I.

Speaker 2 (10:58):
F f f f Okay, so far that i'm writing
it down, that's number one, the first one. But it's
actually pretty good. Yeah, that's excellent. Yeah, yep, huh, what
do you think?

Speaker 1 (11:11):
I like this again?

Speaker 2 (11:12):
I want more?

Speaker 1 (11:13):
I had more. I like you do. I get nervous
when you get some sort of an obscure flavor because
you don't know what what you're gonna get when.

Speaker 2 (11:22):
You Beacon Skiff okay. I like the can art.

Speaker 1 (11:26):
I do too.

Speaker 2 (11:28):
The craft thing in here, I don't know. I don't
what am I looking for.

Speaker 1 (11:35):
Let's see if I can find it for you. I
think they are an independent brewery, right, okay, right at
the bottom the New York State logo there.

Speaker 2 (11:42):
You Jim can't see. Oh yeah there, Well, I'll be done.
That's very good. Yeah, now we've interviewed these people.

Speaker 1 (11:50):
I think it was that. So we were there on
behalf of Whom and also our podcast. I think it
was that one of those one of those what do
you call those the home shows? Oh yeah, okay, and
then you know at the home shows they usually have
on the first floor some food or some drinks and
stuff like that, and we were kind of walking around
with that a portable mic. I think we bumped into.

Speaker 2 (12:07):
These guys, which, by the way, the Rochester Homebuilders associated
than You has invited us back good Great Salmon Ranch
Foods yep to do a sampling of our salmon ranch
cherry bourbon.

Speaker 1 (12:19):
Barbecue sauce, the best sauce of the planet on the.

Speaker 2 (12:21):
Planet, and salmon ranch trailed us.

Speaker 1 (12:24):
Round the best rub on the planet. So my uncle Dale,
by the way, ordered some online. I think you guys
shipped out to him, which is great. Oh really okay,
and yeah, he was very happy with it, he says,
going to put in another order, so he loves that.

Speaker 2 (12:35):
Rub Well, I'll tell you one thing. Well, i'll get
into that later.

Speaker 1 (12:41):
Okay, you got an idea.

Speaker 2 (12:44):
So we ran out of did we really? We ran
out get out. We had a rush and ran out.

Speaker 1 (12:50):
Get out, so we have to put another order.

Speaker 2 (12:53):
Yes, well, let's see what's today. So yeah, yesterday, at
five o'clock in the morning, I was at Craft Cannery
with PAULI.

Speaker 1 (13:03):
By the way, it these are the guys who kind
of can and bottle our stuff.

Speaker 2 (13:06):
Us and making another one hundred cases of cherry bourbon,
barbecue sauce, salmon ranch and it was so much fun.
I like going there, I like horsing around with him
and just checking it all out and whatever, and it
was wonderful.

Speaker 1 (13:22):
Yeah, so we got more coming.

Speaker 2 (13:26):
Tomorrow morning at ten I pick it up. Well, of course,
by the time you listen to this, I already had
and already sold out. So it was kind of funny
because chef Tom and Ryan, who's running up Palmer's there
on Jefferson.

Speaker 1 (13:41):
Wait, can chef Tom make some stuff.

Speaker 2 (13:44):
And and he created that that sauce.

Speaker 1 (13:46):
Which yeah, we both tried. It was wonderful.

Speaker 2 (13:50):
So anyway, Uh, they ordered tons of cases of sauce
and rub of course, and I had the email and backs.
We don't have any the warehouses, uh sins sauce, right,
so I said, but we're getting it. You know, that
was a week ago. So we're we're we're catching up.

Speaker 1 (14:10):
So we're good. Well, I mean, I mean that's a
I guess that's a good problem. Yes it is.

Speaker 2 (14:15):
We got nailed. We we had some new uh places
hop online and carry our stuff, not to be outdone
the Ace Hardware And.

Speaker 1 (14:26):
Look at that.

Speaker 2 (14:27):
I guess that in New York. That's a giant Ace
hardware store. It's right on I don't know what's Route
thirty one, I said, I used to.

Speaker 1 (14:37):
Work out there, if you remember.

Speaker 2 (14:38):
Yeah, yeah, uh, and uh those guys have it there.
They have the sauce and rub and it's a great place.
It's a wonderful hardware store. And it's by local. Yes,
so we love you know how much we love.

Speaker 1 (14:49):
That's that's our thing. Yeah, that's awesome. That's get that.
I'm aloud to hear that. Yeah, I'm looking forward to
the visiting, uh Palmers and Skips and all the stories
that we do, our little samples that it. That's always
a good time. And I always spend a thousand hours
on their meats because i'm there.

Speaker 2 (15:04):
It's tough. Yeah, it's tough to leave there without crab
and shrimps. Yeah and lobster and whatever or whatever.

Speaker 1 (15:12):
Yeah.

Speaker 2 (15:13):
Yeah, So anyway back to this beer. This is as
close to cotton candy, so I I have to pronounce
this a win, I believe.

Speaker 1 (15:27):
So.

Speaker 2 (15:28):
I mean, so there's three categories, peanut butter, what's the
other one? Peanut butter, pumpkin pumpkin, and uh and cotton candy.
So right now, nineteen eleven Beacon Skiff got us to
cotton candy.

Speaker 1 (15:45):
It actually yeah, it said it's cotton candy and it
actually tastes like cotton candy exactly.

Speaker 2 (15:51):
Yes, So so anyway let's start. Yeah, we won, Yeah,
shows over Yeah, well I do have a few more. Yeah.
So if you cooked anything lately, or you've been.

Speaker 1 (16:04):
Too busy, yeah, I've been really busy.

Speaker 2 (16:07):
Yeah, but you you always post some.

Speaker 1 (16:09):
Kind of thing I do.

Speaker 2 (16:11):
What was the last thing you're a comfort food guy.

Speaker 1 (16:14):
I am. I really am drives me. I mean, listen,
A lot of the things I learned to cook is
because I've been doing this show and seeing you do stuff.
That was the last thing I made, I think I
made a I made a couple of steaks. Yeah, and
it was those came out excellent, excellent, yeh. And I
you know, I'm a I apologize to my my vegan
friends and my vegetarian friends, but I'm a red meat kindoisewer. Heavily.

(16:37):
I eat a lot of red meat. I probably maybe
it's bad for my health, but it's very delicious.

Speaker 2 (16:40):
Jim, I listened to. I went over and you know
my buddy Dennis, I do, I do so. He has
a beautiful deck with a wonderful cover over it that
I built for of course, and last night went over there.
He made some chicken wings. I took some jalapeno roasted

(17:02):
covered with bacon, stop it. And we watched out on
the deck Aaron Franklin, who is a barbecue shanata right,
he owns a restaurant whatever. He's really good, and we
watched ribs, pork ribs and brisket, and it was I
learned some things. I disagreed with some things, but it

(17:24):
was a lot of fun. And you know, I want
to do now a brisket. And we also watched pulled pork,
which he does completely different than I do, so I
need to try that.

Speaker 1 (17:36):
Okay, So let me ask you a question. So you've
made I've we've done cooking shows. We did We've done
the episodes where you've made ribs a million times over.
What's your favorite way to do ribs?

Speaker 2 (17:48):
My favorite way to do ribs is like the three
two one. Yes I'm saying, I'm saying, so I'll cook.
And I learned on this video last night that I'm
I'm I'm not trimming it enough.

Speaker 1 (18:03):
I learned that too.

Speaker 2 (18:05):
And he doesn't take the membrane off, which I disagree with.

Speaker 1 (18:09):
We're on the same page there.

Speaker 2 (18:10):
So you take that membrane off. And and what he
uses is pure coarse coarse pepper and kosher salt.

Speaker 1 (18:19):
Okay, that's it.

Speaker 2 (18:20):
He puts a little bit of paprika in it to
give it a red color and spreads it evenly, and
then three hours on the grill just sitting there right uh,
And then he sprays it down with apple side or vinegar.

Speaker 1 (18:36):
Which we both do that, and I do a mixture
of apple juice or apples cider and then apple side
of vinegar.

Speaker 2 (18:42):
He doesn't like apple juice because he thinks that all
that is is moisture. With the vinegar, it's an acid
to it and it and it seems to help that.
So I'm going to try that.

Speaker 1 (18:55):
I'm curious. It's curious.

Speaker 2 (18:58):
And then he at the around the three hour mark,
he wraps it tight in foil.

Speaker 1 (19:06):
So that was one thing I still remember. I was
like you, I've always said butcher paper, and recently I've
been doing foil because it holds the moisture in a
little bit more.

Speaker 2 (19:15):
And to be honest with you, his version of how
you wrap it was a little more scientific than I really. Yeah,
and it's a tight wrap, and so I'm going to
try it, okay, and then you put it on, you
run it for the rest of the time, and then
you know, by the time he got done, it wasn't

(19:37):
competition ribs. It was off the bone ribs, which were awesome.
So I don't know, I didn't get a chance.

Speaker 1 (19:45):
Yes, So another question for you then, because we've both
we've had both we've had competitions now ribs, and then
we've had that it just melts off the bone. Rib
Which one do you prefer?

Speaker 2 (19:54):
I like the pull the bone right out of it.
Just it's almost like a old rib.

Speaker 1 (20:01):
Really, that's a very good description.

Speaker 2 (20:03):
And I you know, you can also slather it down
with your favorite salmon, ranch.

Speaker 1 (20:08):
Cherry bourbon barbecue I would ever use.

Speaker 2 (20:13):
Anyway. So one of the things that comes up this
time of year. Uh, you know, I don't know if
crab legs are a summer thing or a winter thing
for us. It's in all your things, very good. You're
a genius. There are a whole bunch of mistakes that

(20:35):
you can make with crab legs. And they're not cheap.

Speaker 1 (20:39):
No, they certainly are.

Speaker 2 (20:41):
And one of the things I missed the most on
this planet is representing a wonderful grocery store. Oh my gosh,
gone on to bigger and better things.

Speaker 1 (20:51):
Yeah, but we uh, because of you, we were so
hooked up.

Speaker 2 (20:58):
So here here's the hookup. We probably talked about this
before and if I'm telling this a while, so that's okay.
So my buddy Dale and his family owned Hegan Orange Market,
and we represented that we did and part of our
pay to represent them and do their commercials and tell
everybody in the world how great it was. And it

(21:20):
wasn't that we were telling them that we didn't believe it.
We'd believe we ate it, and it was that we
would get a certain amount of food did and that
turned into prime ribs. Uh. One time I called Dale
and I said, I need you gave me.

Speaker 1 (21:37):
I remember you gave me one of great and it.

Speaker 2 (21:39):
Was so good. They come in a box and you
picked the ounce you want and I almost picked the
thirty two's which were held and a half back right
and they have the bone sticking out of it. And uh,
they come seven in a package. And you know, Dale

(22:00):
calls me and he goes, we at least that's that's seven.
That box that you buy, uh is four hundred and
three dollars. And I said, yeah, there you go, buddy,
We're good. I appreciate it.

Speaker 1 (22:11):
And I went, I have to say this because everyone
wants to know is Jim Salmon actually a kind person,
because some people don't think you are. For Christmas, you
gave me one I did.

Speaker 2 (22:22):
You know I had those things and they you know
their cryo wrap, Yeah, I mean tight tight, which means
they can last to one and they're all frozen when
you get them.

Speaker 1 (22:33):
Then whatever.

Speaker 2 (22:34):
So but it was getting towards the end and it
was Christmas and it was perfect. So I gave you
one and I welch one. Remember that, and you know
you cooked your IMMI joy welch vulcanized. So next up
was I called Dale one day and I said, buddy,
I need ten pounds of colossal king crab legs. My

(22:59):
son's birthday is in December, right, And you know I
always call the kids, and I say, because they come here, Yes,
that's what we do.

Speaker 1 (23:08):
You have a big place and you cook.

Speaker 2 (23:11):
Yes, exactly. And I said, what do you want for
your birthday dinner? And he goes, of course crab legs. Okay.
I hang my head down and I go, okay, I'm broke.
So I called Dale and I said I need ten
pounds and he goes, okay, I got you covered. And
so at the time it was chef Joe that was

(23:34):
working at Hall who was in charge of that whole Gally.

Speaker 1 (23:37):
And Joe because he used to come to your show
and did we bring on that?

Speaker 2 (23:40):
He was awesome. But he's still around. Yeah, he said another.

Speaker 1 (23:43):
He's still doing his thing.

Speaker 2 (23:45):
But yeah, yeah, so uh, Dale called me and said, okay,
Chef Joe's got your crab legs. They're in a cooler
with a bag of ice on them. Pick them up
today sometime, right. So I get over there and I
pick him up, and I go home and I opened
the thing and it's filled. I mean, it's a giant cooler.

(24:07):
It's filled with colossal.

Speaker 1 (24:09):
King Oh my gosh.

Speaker 2 (24:11):
And I'm thinking to myself, oh, I wanted ten pounds,
which was a lot. I mean, there were forty bucks
of pounds, so that's four hundred dollars right there, right,
And I figured that was there was twenty two pounds
of that crab in that thing. So Dale calls me
and he goes how much crab was in there? And
I go, yeah, I don't know. I think you slighted

(24:32):
me about I think there was only five thousand. No.
I didn't, No, I didn't. I told him, I said,
I said there was twenty pounds in there. I said
it's against the health laws to return food. So he said,
don't worry about it or whatever. So I put that
in a freezer and we had every friend I have

(24:56):
loves crab and it's just it's so good. So we
had it for like a year.

Speaker 1 (25:03):
And you and you made actually you used some of
that crab to stuff some of the peppers and all
that stuff that we were doing on the show as well,
and it was it was so good. Just one real
quick thing. I love Dale and number one, not just
for the donuts and and all the stuff. He used
to bring it to the show when we used to
do the show, your show in the morning, but even
when I finally I switched over to Linsbury show, he

(25:25):
would come in and he would intentionally try to piss
Bob off. He I would think that Dale was coming
for him, and he would give me.

Speaker 2 (25:33):
Stuff that's Dale. And I told him that every time
he did that, I give him funny. Uh So, Anyway,
the top mistakes you can make when cooking crab, buying
poor quality poor quality grable like that's a that's a

(25:55):
big one, and not considering the different kinds of Now
there are some discount grocery stores absolutely that you know,
every time I go in there, I see this whole chunk.

Speaker 1 (26:08):
Of frozen crab and for like a cheap price.

Speaker 2 (26:11):
Yeah, and it's should worry there and it's there. Yeah,
so you know that's not the best place. If you
have a specialty food place in your area like Palmers
or Skips Skips or whatever, that's a.

Speaker 1 (26:25):
Wonderful Yeah, you're gonna get good stuff placed to do it.

Speaker 2 (26:28):
And don't you know, just because I love colossal king.

Speaker 1 (26:34):
Crab legs, which are the expensive ones.

Speaker 2 (26:36):
Yes, doesn't mean that that snow and stone crabs aren't
really good too.

Speaker 1 (26:42):
Yeah, there's snow, there's snow crabs, stone clabs. I think
it's blue crabs.

Speaker 2 (26:46):
Yeah, there's blues.

Speaker 1 (26:47):
Yeah, and those are not the price of the colossal
king crabs, but they're still good.

Speaker 2 (26:53):
The largest are the king crabs, of course, and I
wish do you hold water Alaska mostly?

Speaker 1 (26:59):
Do you know how much those now?

Speaker 2 (27:00):
Right now? It's about fifty bucks apiece? Yeah, that's a
lot of money, Matthew. And you know they're the colossals.
The king crabs are almost like they're sweet and firm,
and they resemble lot.

Speaker 1 (27:16):
There's a sweetness to them. You're right, that's a great explanation.

Speaker 2 (27:20):
Now, snow crabs are also cold water species, and they
tend to be smaller, but their firm, fibrous flesh is
has more of a oceany that's salt. Yeah, yeah, And
if you like that then you win, right. And stone
crabs are from the warm waters of Florida, which you know,

(27:44):
I don't know about that, but I don't know if
I've ever done stone cool stone, you.

Speaker 1 (27:50):
Know what, I've had the I think the colossal ones
most of things. To you, I've had the I've had
of course. Yeah, I'm not gonna lie. And what was
the other one? It was stone and snow, snow. I
I've had a lot of stone.

Speaker 2 (28:10):
Stone crabs hail from the warm waters of Florida. They're
also easy to crack into and possessing a flash. Of course,
I'm reading that is far more tender, flaky and extremely sweet.
So I'm gonna try stone crabs and we'll see what happened.

(28:30):
You know, we'll work on that.

Speaker 1 (28:33):
By the way, we if any meat vendors looking to
sponsor the Grillless podcast, we'd be happy to have you.

Speaker 2 (28:38):
Ony grillsspodcast dot com info at grills podcast. What's the
it's yeah. I mean, if you are a distributor or
a grocery store or whatever and you're looking to kick
it up to a notch, you can't even possibly process one.

Speaker 1 (29:01):
Of the top only one of the top barbecue podcasts around.

Speaker 2 (29:04):
I heard that last time I heard We're twenty nine.

Speaker 1 (29:07):
That's pretty good for that for the whole internet.

Speaker 2 (29:10):
I have to check out al Gore about that. Next
mistake you can make is storing crab legs for too long. Now,
they say that three days if you've done crab and
there's leftover, you only got three days in the fridge,
but up to six months if you freeze it. If

(29:32):
you freeze it, right, So forgetting to thaw them when
you cook them, now, you know, most of what I've
ever had was frozen froze. What's proper?

Speaker 1 (29:46):
You said, the frozen is the correct way.

Speaker 2 (29:47):
Ye, So, but if you throw them in the steamer
and they're froze, that's nuts, right, Yeah, So make sure
you thaw them out in the best way is in
the fridge overnight.

Speaker 1 (30:00):
Yep. Yeah, same thing. I know. We've talked about this
before because both of us like the brisks that we
buy sometimes we bought, we buy a decent amount where
you got a deep freeze it for a little bit.
You want to throw it in the free the fridge
to thaw, not on the table, the thought because that
that will have an uneven thawing, and one part of
it could be pre spoiled and the park can still

(30:21):
be frozen.

Speaker 2 (30:22):
Bacteria. Over cooking your crab legs is up next. Now,
first of all, they say that you can get crab
legs that are that are not cooked. I don't I've
never seen those. Maybe they are institutional for restaurants or whatever.

(30:43):
But don't buy anything that's raw. Buy a pre cooked
crab leg and all you have to do.

Speaker 1 (30:50):
Is steaming, steaming a little bit or whatever.

Speaker 2 (30:52):
Yeah, you have, and that's the right way to do it.
Not steaming crab legs is a problem. Uh. If you
boil them, you boil away a lot of flavor and
you're overcooking them a lot of times, right, So let's
not do that skipping the grill. Now, keep in mind
that some of the best ways that I've ever warmed up,

(31:14):
you know, already cooked crab legs with a solution of
clarified butter and lemon juice, maybe a little garlic, and
spread those over those boats of Oh yeah, gosh, I'm
starving right now.

Speaker 1 (31:29):
The best way I think I've had you prepared them
is you took the work out of it. So you
cut open the shell and then you kind of you
put the butter all the seasonings on it. It's just
easy to eat.

Speaker 2 (31:39):
If you go nuts seasoning your crab legs too much. Right,
all you need is a little bit of garlic and
lemon and butter, and they are so good, so you know,
don't worry about that using the wrong tools. So what
I've decided to do, because I've serve crab legs a

(32:01):
lot here at the ranch, is I watch people struggle.
Now I have like eight of these uh crab scissors,
so I watch them and they cut to you know
that stuff, and you're pulling and there's the cartilage.

Speaker 1 (32:16):
And all everything.

Speaker 2 (32:17):
By the time you're done, you're exhausted.

Speaker 1 (32:19):
Under said this much crap.

Speaker 2 (32:22):
So I spend an hour and I cut them and
I make boats. I pull out the cartilage, I lay
it back in there, and then I mix up this
big picture of clarified butter, lemon and some garlic, and
and I pour a little bit each one and put
it on the grill. I know, drive me not uh

(32:44):
neglecting to clarify your butter. Now I'm guilty of this
because the the amount of butter that we go through
here at the salmon ranch would stagger you. Uh. But
you know, every once in a while I'll clarify it.
If I'm doing something special like whatever, having somebody over

(33:06):
that really would notice that.

Speaker 1 (33:08):
The they'd say.

Speaker 2 (33:09):
Something now clarified butter is basically knowing the key it is.
All you're doing is you're taking out the high fat stuff, right. Yeah,
it's basically and and you know, I don't know, you're
taking out the milk solids and the water from the

(33:30):
butterfat in and that gives you this great.

Speaker 1 (33:36):
Yeah.

Speaker 2 (33:37):
Uh. And don't forget the leftovers either. The thing every
once in a while we'll have a crabfest and there's
a few leftover, and there's some knuckles nobody wants.

Speaker 1 (33:49):
Or listen next to the other crab fast call me,
there'll be nothing left over.

Speaker 2 (33:55):
I have to be honest with you. I made that up.
But if you have any leftover crab, stick it in
a bag and throw it back in the freezer or
the fridge.

Speaker 1 (34:05):
The crowd.

Speaker 2 (34:06):
Yeah, make some crab cakes out of it. Yeah, there's
a thousand crab cakes recipes on the internet.

Speaker 1 (34:13):
Or seafood showder you could throw it in there or whatever. Yeah.

Speaker 2 (34:16):
So so anyway, that's my dissertation on crab legs because
I don't know what the season is, uh, but we're
heading into it.

Speaker 1 (34:28):
Damn it, Jim, I want legs.

Speaker 2 (34:32):
Speaking of damn it, Jim, William Shatner went in the
hospital yesterday.

Speaker 1 (34:37):
Did he really?

Speaker 2 (34:38):
Yes? He apparently. I don't know what low sugar sugar problem.
So he's in there, he's happy, he's whatever. Captain James
teak Ye. Now, damn it, Jim, I want ribs.

Speaker 1 (34:51):
Yes, you know, now if the listeners, if you're listening
for the first time, I don't know if you knew this.
Jim and I are huge Star Trek fans, and we
made we joke around with it all the time. But yeah,
well I love William Shatner. He's one of the he's
the old, one of the originals, you know that I really.

Speaker 2 (35:05):
Really enjoy And of course we're old, so yeah, well
you're not as old.

Speaker 1 (35:08):
I'm getting it now.

Speaker 2 (35:11):
Anyway, So are you. Uh, let's let's do let's try
another bear yeah and uh and then we'll absolutely.

Speaker 1 (35:19):
Yeah, I think I like it. I'm after that talk
about crabs. I'm very hungry. All right, let me let
me let me do one more from our summer series, okay,
and then we'll jump into the falls stones.

Speaker 2 (35:29):
All right, it sounds good to me. Matt dives deep
grillss Podcast. Ladies and gentlemen, if you have a suggestion
for us. Grillesspodcast dot com or info at grillsspodcast dot
com is our web email address, and the website you
can see some pictures of some fun that Matt and

(35:49):
I have had over the years. We're approaching two hundred
episodes here of the grillst podcast and uh uh. Up
coming up though, Matt, will be a discussion on some
foods that were created by accident. Oh. I love those
kind of stories, so we'll check that out. So what
you got there that looks like something that well looks like.

Speaker 1 (36:10):
A grape Yes, So I never had this before, so
this is going to be interesting for us. Well I
never had the cotton can either, but that was really good.
So we're going to see what happens here. So this
is called grape fizz ale, all right.

Speaker 2 (36:24):
Who's this from?

Speaker 1 (36:25):
So ale brewed with concord grape and with grape natural
flavored golden lime and colored with fruits and vegetables. So
this is actually a Colorado brewery brood and canned by
New Belgian Brewing Fort Collins, Colorado.

Speaker 2 (36:39):
You're kidding me, No, I'm not. Well.

Speaker 1 (36:41):
First of all, I used to live did you really? Yes?

Speaker 2 (36:44):
And my brother lives there really Yeah, when he's not in.

Speaker 1 (36:47):
Mexico, he's always in Mexico.

Speaker 2 (36:50):
And where I'm going here at the end of the month.

Speaker 1 (36:53):
Why do you gotta do it?

Speaker 2 (36:55):
You want to go? I loved Fort Collins is a wonderful.

Speaker 1 (37:00):
Craft brewer area, is it really?

Speaker 2 (37:01):
Now? New York State is very restrictive on the rules
and regulations for everybody. That's right to do with the
you know, alcohol rules.

Speaker 1 (37:11):
I can't. That's actually true.

Speaker 2 (37:14):
In Four Colins, the craft breweries have these wide open
areas where you can go out and sit and whatever,
and nobody's trying to arrest you in whatever. It's just wonderful.
Four Collins is a great place and it's a big
craft brewery hub.

Speaker 1 (37:28):
I like that, basically. I like that.

Speaker 2 (37:30):
Yeah cool, all right? So grape phizz ale Yeah, there
we go, Phizzys.

Speaker 1 (37:37):
That smells and grape in there. Wow?

Speaker 2 (37:39):
Yeah, oh my gosh.

Speaker 1 (37:42):
So what's the color you see there, Ji, Yeah.

Speaker 2 (37:43):
That's grape colored. Huh. Well, let's sniff it up here
while you're pouring yours. Oh my gosh, it smells like grapes.

Speaker 1 (37:52):
I told you, I told you.

Speaker 2 (37:53):
Well, you know, it's it's hard to think of this
as not wine. You know.

Speaker 1 (38:00):
It looks like a fizzy or wine. Doesn't it can't
through it.

Speaker 2 (38:03):
But it's it's not pulpy, no anyway. So it smells smell.

Speaker 1 (38:09):
You get the grape smell. There's definitely, it's definitely there.

Speaker 2 (38:12):
Well, let's see what here we go. It's dry.

Speaker 1 (38:20):
It is dry. If you breathe, you can taste, if
you like, breathe in the back of your throat and
let and kind of like let let it because you know,
like you know, wine tastes tell you how to do
crazy things. And I've been to like wine tastes. I
don't usually listen to their stuff. But if you let it,
like kind of you hold your mouth to kind of

(38:41):
let it breathe in your nose, all that crap, you
can kind of taste. You can taste that grape. I
know I don't mean that wine.

Speaker 2 (38:47):
People, I apologize, No, no, you do. And here's the deal.
I've been to these wine things I know you have.
I can't follow what No, when they're sucking Yeah, there's
it's killed himself. But anyway, No, I'm just but it's good. Yeah,

(39:10):
it's good. It's not it's not grape.

Speaker 1 (39:13):
Pie, no, which Mortellis makes one.

Speaker 2 (39:16):
That is maybe, oh, yes they do.

Speaker 1 (39:19):
We've had it. It was ridiculous.

Speaker 2 (39:21):
Maybe we just have this over the top expectation of
that it's going to be exactly what's on the can.

Speaker 1 (39:29):
The problem we have is we've had some of the best,
and that sets that's sets the tone, if you will. Right, So,
when you have a Mortalis or a fifth Frame or
a Froth and it's it tastes like just grapes in
your mouth, you think that's what it's going to be.
It is not. It's not bad.

Speaker 2 (39:46):
What's the alcohol on this? Do we know? So? This
is this is a drinkable beer.

Speaker 1 (39:54):
A summer beer.

Speaker 2 (39:54):
It's not bad, you know. And and if you like
something different than Corona or you.

Speaker 1 (40:02):
Know, butter cores or whatever else out there.

Speaker 2 (40:05):
Right, this is a good you know.

Speaker 1 (40:07):
Yeah, it's got a flavored to it. You can taste
that fla.

Speaker 2 (40:10):
There is a Budweiser plant that's north of Fort Collins
by I don't know, ten miles. Maybe it's one of
the biggest, is it, And they make beard. You know,
it's been there for years and it's often the what
would you call it foothills of the Rocky Mountains? You know,

(40:31):
you go ten miles that way and you're heading straight up.

Speaker 1 (40:35):
Yeah, didn't And I don't know. You may not know
the answer to this. I heard somewhere that Budweiser sold
itself and it's now no longer owned by an American company?
Is that true?

Speaker 2 (40:46):
Yeah, it's owned by I don't remember the name. But
we can research that if you want to nail them.

Speaker 1 (40:53):
We need to because I mean, well, I mean here,
so here's here's my conflict of interests. I guess we're
not really big on the macro beers on the show anyways,
So I don't know if it's going to serve our
purpose anyways.

Speaker 2 (41:06):
You're a diplomat, I you know, I don't know what
you really are. That's great, all right? Are you hungry?

Speaker 1 (41:14):
Of course I'm hungry.

Speaker 2 (41:15):
All right, So you're going to tell the folks, you
know about the whole deal? Yes, yes, And I'm going
there and plate you something you're gonna.

Speaker 1 (41:24):
I'm excited about this. I'll be right. Jim knows. I'm
a big spam guy. I've been Hawaii before and the
SPA's big over there too. By the way, you are
listening to the Grillas podcast, you can find us on iHeart, Spotify, Speaker, Apple, Google,
wherever you get your podcasts. You can listen to all
the back episodes that Jim and I have done. We've
done a lot of episodes and we've done some really
cool things to be gone, some pretty cool places. If

(41:46):
you don't know where to find your podcasting area or
or location, just go to gridllsspodcast dot com. We have
them hollowed up right there for you, so you just
go to the podcasting page. Also, there's some events coming
up that Jim and I were going to try to
attend and Sarah thank you. In a couple of months. Uh,
the New Statecraft Or Association will be there at the
uh I forgot the Landmark Theater. That's what it's called. Uh.

(42:07):
They'll be at the Ladmark Theater again. That place is
so cool. Just drinking beer on the stage and the
where the where the audience sits and uh, that's where
met Jim and I met that squirrel. And that was
pretty cool too, because that squirrel knows how to advertise it.
I think it was Ahorn Brewery or something like that. Uh.
And Jim and I had a blast with that squirrel.
You actually see some pictures off Jim and I with
that squirrel on the girlesspodcast dot com. Uh. But that

(42:30):
was a great time. And Jim and I love the
going to the Landmark Theater. It's a it's a very
historical theater. Uh. And and it's just a fun place
to be. And also, as Jim and I mentioned earlier,
if you are interested in, uh you know, being on
the show, please reach out to us girdlesspodcast dot com
or info at girdlesspodcast dot com. We'll talk to you

(42:50):
and try to get you out here and on the show.
And also, of course go to Jim Salmon dot com
if you want to see all the locations where we
sell these the Ranch Cherry Bourbon barbecue sauce and the
Trail Dust rub. I mean, I may be a little biased,
but that's my favorite rub and my favorite sauce. It's
not like I'm you know, part of the organization or anything.

(43:11):
Maybe I am. It doesn't matter, but it's still a
very good sauce and a very good rub. If you're
not in the area, go to grilspodcast dot com. You
can place orders online. Jim is currently re restocking our
inventory because we ran out, but we should be up
and running again soon, I mean again. Like I told Jim,

(43:32):
it's a good problem to have, and we're selling it
out because people love it so much. So girlllesspodcast dot com.
I see this sandwich with crab' just falling all over it.
It's ridiculous.

Speaker 2 (43:43):
Well, you can play around with a crab a little bit.

Speaker 1 (43:46):
I'm just gonna bite the sandwich. I'm not even gonna wait.

Speaker 2 (43:50):
Now that radio equipment in front of you.

Speaker 1 (43:54):
It's cheap, right, doesn't cost anything.

Speaker 2 (43:58):
So just make sure that you don't get your you know,
sauce and I don't know, I have not tasted this yet.

Speaker 1 (44:08):
Well we're both gonna find out. Oh my god, man,
that's good.

Speaker 2 (44:14):
M mm hmmm, No, I have there's some good kick
to that too.

Speaker 1 (44:23):
A little bit of the kick. The spam is actually
nice and tender, and that that crab actually is a
good like so there's a little bit of the kick
to it, and then the and the the mao and stuff,
and the crab cella kind of calms it down a
little bit.

Speaker 2 (44:38):
Now you think there's people out there listening to this saying,
m h, spam isn't barbecue. What are they talking about.
It's not ribs, it's not pulled pork. It's not brisket,
it's not roast or steaks. It's not it's spam, but
it's really.

Speaker 1 (44:57):
It's really good. And spam is still mostly pork.

Speaker 2 (45:00):
Yeah.

Speaker 1 (45:01):
People sometimes think it's a bunch of just product in there.
It's still mostly pork. It's so good too.

Speaker 2 (45:08):
How about that that crab salad on there.

Speaker 1 (45:12):
That makes a huge difference. I've never had anything like
that before. Delicious. Half my sandwich is already gone.

Speaker 2 (45:17):
Wow, your bite is bigger than than most people. Did
you ever play football?

Speaker 1 (45:25):
Did?

Speaker 2 (45:27):
No? Never mind, I'm not even man.

Speaker 1 (45:31):
M that is very good. Gosh, the little pieces of
crab that far off and you eat it.

Speaker 2 (45:37):
It's yeah, I have to admit this isn't real crab.

Speaker 1 (45:43):
Oh yeah, it's crab. Salad usually has that imitation crab,
which is made out of like cod and other things.
You know.

Speaker 2 (45:48):
I brought a little bit into my wife in the
office here at the Salmon Ranch, you know, the broadcast
studio office. And I said, I think I screwed up
a little bit because the celery wasn't cut up real fine.
And she said, no, I love the big chunks of celery.

Speaker 1 (46:08):
That crunch onion. That's the thing with.

Speaker 2 (46:14):
Food. So, Jim and I love food, right some people
some people. Some people eat it as just subsidence and
just to get by. Jim and I love the taste
and the textures and all that stuff. And I think
having that celery in there gives it a little bit
of a crunch, just another extra layer of texture. Whenever
I make anything that has vegetables in it, I don't like,

(46:37):
especially asparagus and whatever. I still want some crunch down
a little.

Speaker 1 (46:41):
Bit, right, I'm with you.

Speaker 2 (46:42):
Yeah, this is so good. I never made this before.

Speaker 1 (46:49):
I eat a million of these. Wow, I forgot to
take a picture of it.

Speaker 2 (46:57):
You never got these when you work for lones Bear.

Speaker 1 (47:00):
No, I did not. You know I got when I
worked in Rosbury Lot Pizza.

Speaker 2 (47:07):
Wow.

Speaker 1 (47:08):
Oh, he brought bagels. He brought was salt sponsor and
the Samd's a great guy to I love Sam never.

Speaker 2 (47:15):
You know, they're great, but I like needling him.

Speaker 1 (47:22):
So, Jim, how long how long have you been doing
the homopair clinic?

Speaker 2 (47:28):
Oh god, we were talking about this, I don't know
last week or the week before on the show and
this coming December sixteenth, fifteen sixteen, seventeen, thirty seven.

Speaker 1 (47:44):
Years, thirty seven years.

Speaker 2 (47:47):
Yeah, so I started when I was four.

Speaker 1 (47:55):
That's why I have another series of questions, Joha, So
how have your rating has been over the years.

Speaker 2 (48:05):
We are the number one rated home repair show in
the nation, and we have been for at one point
before the Internet, before all the social media and on
the Yeah, a hundred ways you could get you know,
your information. We had a twenty one share that I have.

(48:28):
I have it on my wall somewhere.

Speaker 1 (48:29):
That's crazy.

Speaker 2 (48:30):
And that means that one out of every five radios
was turned out to your show, you know, And that's
I mean, in the world of communication, that's stunning. You know.

Speaker 1 (48:43):
I think you're I think you forget where I'm going
with this or isn't.

Speaker 2 (48:46):
Well, I don't know.

Speaker 1 (48:47):
I'll wait, all right, So, Jim, this past Tuesday, by
the time you air this Tuesday could be wild, but
it's past Tuesday. I went to this awards thing, it's
called the New York State Broadcaster Association Awards. You did, ye.

Speaker 2 (49:00):
I was so proud of you standing there because well,
first of all, you're the new headkahuna at Brockport College
at the radio station, and so your job is to
mentor the next generation of broadcasts, right, And you know,
I remember I had chills. I when I saw that
picture you standing there, you know, in the awards and

(49:23):
all the kids and whatever. I'm thinking, there's nobody better
on this planet mentor the young kids coming up.

Speaker 1 (49:31):
I really do appreciate that.

Speaker 2 (49:32):
And and you know, it may be that the times
of the of the Howard Stearns and the imuses and
you know, what's his name that what was that guy's
name out there that was that? Oh god, I can't
I can't think of his name. But they just he's

(49:53):
in cryo. He died a few No, well, Rush was
a differ. I mean, I'm not talking talk radio, okay,
I'm also talking about shock almost. No, I'm talking about yeah.
I mean the first two of that I mentioned, yes,
but he used to do the top forty.

Speaker 1 (50:13):
Oh Casey, Casey, Casey.

Speaker 2 (50:15):
That's that's why I'm looking. And those types of people
may not be there anymore because there's so many different
places to get your information.

Speaker 1 (50:26):
Yes, that's true.

Speaker 2 (50:27):
But you you know, every once in a while you'll
find you'll find one of them, and you'll send them
over to Wham or to some other station or whatever
and they'll start their career.

Speaker 1 (50:39):
Yeah. So the one of the students that won the award,
his name is Hunter Hunter Wright. He won the award
for Outstanding Election Coverage uh so, in which he did
an amazing job covering in the election, both local and
presidential elections. Uh. He was hired by News TENNEBC. So
he's now working he's working for Tenny want I'll wreck.

(51:00):
So he's so he's already right out of our station.

Speaker 2 (51:04):
A senior and gone.

Speaker 1 (51:05):
Now he just graduated. Cool, just graduated, so where he
works for Channel ten now. So yeah, so that and
that's that's what we try to do, is we try
to get you to a level where you're good enough
to go somewhere. You know.

Speaker 2 (51:17):
That's wonderful.

Speaker 1 (51:18):
But I also saw people, uh from Wham there. Yeah,
and some people from Wham there were also winning.

Speaker 2 (51:25):
Some movie, Mike Odin, Joe Lasky, They're all wonderful.

Speaker 1 (51:31):
Joe want de Tulio want something too. But he was
doing he was actually on air when they were doing
the awards, so he couldn't he couldn't be there. Uh.
But I'm saying, you have high ratings and you have
a longevity. I'm just curious, why why weren't you there.

Speaker 2 (51:47):
I'm sad.

Speaker 1 (51:48):
I'm sorry. You know I love you.

Speaker 2 (51:52):
Well, maybe you know somebody, Oh my gosh, well, you know,
I'm just trying to just trying to get I'm sad.

Speaker 1 (52:06):
I'm sorry. I think you have a great show, and
when I was part of your show is some of
the most fun times I've ever had. We had a
blast on your show.

Speaker 2 (52:15):
Whenever I get a new broadcaster in there or a
new producer, I'll tell him or her, this is the
most fun show you're going to do in your whole life, probably,
And and they look at me like, look at that
fossil right, And then quickly it becomes the most fun.

Speaker 1 (52:35):
Going to be. It's hilarious. You and Welch are so funny.
I was I'd be cracking up, crying, laughing, like every
almost Saturday and Sunday.

Speaker 2 (52:45):
And we would also torture you.

Speaker 1 (52:47):
Yes you did, which is it was fun, which is yeah.

Speaker 2 (52:49):
Fun torture. All right, let's grab another Let's get another drink.
Huh yeah, what do you got?

Speaker 1 (52:54):
All right? So that lets let's kick it into fall.
All right, So we're going to ease into fall. Well,
we are in September and we are coming into October,
so that means tober Festival.

Speaker 2 (53:08):
Yes, exactly. I realized that our discussion about crab is
fifty bucks a pound, I get it right. However, they
have artificially flavored crab which is made out of cod
and some other kind of fish. And if you get that,

(53:31):
chop it up, put celery onion mayonnaise in there, you
can make a crab salad that almost nobody can tell this.

Speaker 1 (53:40):
It's very close. Yep.

Speaker 2 (53:41):
So that's what we did here today, and try the
whole thing out. You might have I don't know, you
might have six bucks into it, and you make a
giant bowl of this stuff and the family will love it.

Speaker 1 (53:54):
It's still tastes amazing, said, It's very close to the
taste of crab too. And on top of the spams
sandwich as Jim and I both house our sandwiches. It
was delicious, all right, So we're gonna start. I guess
this would be more of a macro beer, right, but
it's still an Octoberfest. But so I wanted to kick consider.

(54:14):
So when you think of Octoberfest, you think of a
multi beer. Absolutely right, it's a multi multi beer.

Speaker 2 (54:20):
Think of the guys and hold prost.

Speaker 1 (54:23):
Right. Yeah, So this is october Fest Fest Beer by
Sierra Nevada.

Speaker 2 (54:31):
Okay, we've talked about that, yeah brewery before we have Okay,
So Sierra Nevada bruised out of California and also Mills River,
North Carolina. Okay, hopefully that one came from Canada. I'm
just kidding, jeez, I apologize.

Speaker 1 (54:51):
That's okay. I'm trying to find the ABV on this one.
But you know, sometimes they don't put them on these dings.

Speaker 2 (54:55):
They don't put them on there because they don't want
you to know that you'll be you could get moon,
you're gonna get now. I don't I don't see there. Oh,
I think I thount it. This is about us.

Speaker 1 (55:07):
It's about a sudden it's okay. So this is a
smaller can and we're gonna see if this, if this
you have that multi traditional flavor.

Speaker 2 (55:20):
Yeah, like that sounds I do.

Speaker 1 (55:22):
Oh you know what, you know, we can talk about too.
I don't think we've been on the air since the
Smoker dinner either.

Speaker 2 (55:28):
Oh no, we haven't, darn it that well, okay, we'll
get into that all right.

Speaker 1 (55:38):
Oh look it's kind of crisp. Uh. This looks like
a you know, like a logger pistol or something. All right,
try it. There we go.

Speaker 2 (55:54):
Yeah, that's about what you would expect, right.

Speaker 1 (55:57):
I was gonna say that tastes like an.

Speaker 2 (55:58):
October Fest yep, h Fest beer. Yes, you know, yep, absolutely,
that's good.

Speaker 1 (56:05):
That's good. I mean you get more flavor with the grape,
but you got a lot of flavor with that kind
of candy. But this still, this is a tradition october
Fest type of beer. Yep.

Speaker 2 (56:13):
All right, on to the Smoker. So about a well
a month ago, we have these dinners once a year.
I've been pushing for twice a year, but once a
year out of Young's.

Speaker 1 (56:30):
Winery, beautiful out there by the way.

Speaker 2 (56:32):
Wayne County. It's absolutely gorgeous place and new owners this year, yep,
And we went out there and Heidelman's cooked us primary.

Speaker 1 (56:41):
Oh my god, and it was so good.

Speaker 2 (56:43):
So we all pay a hundred bucks yep, and we
get some cigars and the meal of your lifetime and
that prim rib perfect was on. It was, it was,
and it was your first smoker, my first one. Yeah,
with thirty five of them, some of the most amazing

(57:04):
people I was in.

Speaker 1 (57:06):
I would to say, yeah. So the thing is, I
did not know that so many well known people were
going to be there, right, So there's there's there were
some giants in the industry that were there, right, And
it was such a good time because you know, we're
the number one. That food was out, even the appetitches
were great, all the cheeses and everything else said it

(57:27):
was so good. And then with that prime rip dinner
was outstanding. Then this is the conversations and the n
us goofing around and it's being stupid insane. Thing that
was it was such a good and the cigars and
I know, we had some good craft beers. Then we
jumped into some like bourbons and stuff, and it was Yeah.
I enjoyed every moment of that. And I'm so happy
that you finally convinced me to do it. I will

(57:47):
be doing this every year now.

Speaker 2 (57:49):
One of the things that that I like about this
is the people.

Speaker 1 (57:54):
People are amazing. Yeah.

Speaker 2 (57:56):
Our good friend Herb Smith was the trumpet player at
the Rochester Philarmond of Orchestra. Herb is just a wonderful
person right there. And anytime I can spend with him.
I've had him on the radio program a few times
at the roasts. Yeah, and it's just he's so great

(58:17):
and you, I am so this is I've been trying
to get.

Speaker 1 (58:21):
You for years. Yeah. Yeah.

Speaker 2 (58:24):
And the great Peter Park and and great folks there,
and we discussed uh, you know, situations in the world
a little bit, everything right, and that's great. It was
a lot of fun. And you know, I'm glad you came.

Speaker 1 (58:39):
I'm so happy. And there's people I I've seen, I
saw them, haven't seen it in a while. I know, Uh,
your good buddy, Uh Bob Brunner was there.

Speaker 2 (58:47):
Too, my attorney, your attorney and also he does the
Lawyer show I think on that on Sundays. Yeah.

Speaker 1 (58:55):
I wish, I wish I could. I know it's probably
because that we can't. We don't are not able to
play what we're talk about because it was it was
a colorural language.

Speaker 2 (59:04):
Well, you know, I mean, there's a lot of personalities.

Speaker 1 (59:07):
There, there's a lot there's a lot.

Speaker 2 (59:08):
Of things that we can talk about stuff and still
be cool afterwards. Yeah, yeah, and disagree and and you know,
and there was some of that. Yeah, but it was
but we're we're buddies.

Speaker 1 (59:21):
We're all still buddies. Yeah, No one really got mad
at each other. It was just it was all good fun.
But and I think the reason why I brought that
up is I wish the country was like that because
I think, I think, and I know some people don't understand,
but you kind of get it. You get it. You know,
you can bash the other side if you want, but
you can still like people on the other side too, exactly.

Speaker 2 (59:41):
I don't know how that works. When you really like
a friend, Yep, it's easy to do.

Speaker 1 (59:46):
You're right.

Speaker 2 (59:47):
When you look at somebody and you immediately say that
guy's an idiot, then that's harder that. I don't know,
it's just it's tough. But anyway, we solved all the
problems in the world that night. Sure, Di of course
we have a designated drive.

Speaker 1 (01:00:03):
We do. Thank Thank you to your daughter Tracy for
keeping us safe. That's great.

Speaker 2 (01:00:08):
So a couple of things. Sure, please find foods that
were Yes, I'm.

Speaker 1 (01:00:13):
Looking forward to this. Yeah, looking forward to this.

Speaker 2 (01:00:15):
Chocolate chip cookies. Really yeah. A co proprietor of the
Toll House Inn in Whitman, Massachusetts, Ruth Graves Wakefield was
known for baking delectable desserts for her guests, and one
night in nineteen thirty, Wakefield was baking a popular colonial

(01:00:38):
era recipe for butter drop dew cookies and decided to
improvise by adding chocolate. There it began, right there, chocolate
chip cookies, that is, by accident.

Speaker 1 (01:00:51):
Yep, one of the biggest selling cookies of the planet.

Speaker 2 (01:00:53):
Now one of the coolest stories is do you like cereal?
You eat cereal?

Speaker 1 (01:00:57):
Not as much as I used to. I'm more of
an egg and bacon kind of.

Speaker 2 (01:01:00):
Yeah, me too. I used to take Captain crunch and
put it in a bowl twelve inches.

Speaker 1 (01:01:06):
Absolutely. The big giant what the dinner serv.

Speaker 2 (01:01:12):
Cornflakes. John H. Kellogg was best known for he patented
cornflakes the dry flaked cereal. But he was a doctor,
a nutritionist, and a health advocate who became superintendent of

(01:01:32):
the Battle Creek Sanatorium, a popular health resort in Michigan.
This is eighteen seventy six. Wow. And while there he
experimented with various foods and whatever and wound up creating cornflakes.
I mean, that's not that's insane up next to slushies.

(01:01:56):
In the late nineteen fifties, omar uh keny dick was
that was was was operating a dairy queen in coffee.

Speaker 1 (01:02:18):
Was opering a queen all right, got it?

Speaker 2 (01:02:21):
I think it's after the restaurants. Uh he operated a
dairy queen. After the restaurant's soda fountain malfunctioned. Uh, he
decided to store bottles of soda in the freezer and
keep them cool, only to find that they were only

(01:02:43):
partially frozen and.

Speaker 1 (01:02:44):
That was slushy.

Speaker 2 (01:02:46):
Yeah.

Speaker 1 (01:02:47):
Wow, that's a real accident.

Speaker 2 (01:02:50):
And then next is Worcester sauce.

Speaker 1 (01:02:52):
Okay, I'm interested. We use that everything and every everything
we do.

Speaker 2 (01:02:57):
And it was an invention that was accidental and a
guy named it was the Wish. I'm not I'm failing
miserable here Warchester, England. In eighteen thirty five, when a

(01:03:20):
former governor of India known as Lord Sandis Uh was
looking for sauces that reminded him of his favorite flavors
from the Asian subcontinent. He asked drug store owners in England,
John Lee and William Parents to come up with a product.

(01:03:42):
The owners tested a fish and vegetable mixture that produced
a strong odor, and he left some of the sauce
in the store in the basement. Two years later, Yeah,
the owners rediscovered the sauce while cleaning the basement had
fermented and obtained an appealing flavor. So that was the beginning.

Speaker 1 (01:04:04):
Of another real accident.

Speaker 2 (01:04:06):
Yeah.

Speaker 1 (01:04:07):
You know, when I was a kid, I couldn't say
I couldn't say it. So I say, wash your sisters.

Speaker 2 (01:04:13):
My one because I like making every once a year
or so for you ox tails.

Speaker 1 (01:04:20):
So I have this you hammered.

Speaker 2 (01:04:23):
I love doing that. And Dale used to get me
those by the way to.

Speaker 1 (01:04:29):
Dale, So.

Speaker 2 (01:04:34):
You know, Uh. One of my favorite YouTube videos to
make oxtails was this guy that he was pretty funny.
He had some obscene things tattooed on his fingers while
he was It was pretty funny, but he couldn't pronounce

(01:04:57):
and so it was bloopers at the end him trying
to do it anyway, nachos up next. The origin of
nachos can be traced back to the border town of
Pedro Negus, Texas, where the dish was invented in the
early nineteen forties in a frantic effort to please customers
in the Glacio and Anaya. Probably butcher Dad Fine, you're fine,

(01:05:25):
who went by the nickname of nachis Nacho was all
of a sudden, this group of women came in after hours,
and so they ran in there and got some chips,
poured cheese over it, and that was the invention of nachas.
And then up next to popsicles. Frank Emberson may not
be a household name, but he's responsible for coming up

(01:05:48):
with a universally favorite summertime treat. He was eleven and
he had some soda and had he had a stick
in it. You put it on on the porch. Overnight
it frozen, It froze, and there became the.

Speaker 1 (01:06:04):
First first popsicle.

Speaker 2 (01:06:07):
I apologize for wasting your time with dissertation.

Speaker 1 (01:06:11):
You know, I was watching and again I'm not gonna
bline anybody. I watched a lot of Food Network. So
I was watching the Food Network, and I think they
should they did the story on the nachos. I actually
did that one. I actually knew they actually did that.
They were pretty cool, yea. And actually the first time
they actually made the tortilla crisp. Really, it's about how
that happened when they took soft when they find they

(01:06:32):
finally friday or baked or whatever they did to make
it crispy.

Speaker 2 (01:06:35):
There is this restaurant that's one of my favorites in
the world, and it's in Cosmo.

Speaker 1 (01:06:40):
Max of course.

Speaker 2 (01:06:41):
It's called Cassa Denis and they have the very best
shrimp fajitas available on the earth. They also have these
homemade tortillas that they make fresh right right off the sidewalk.
Almost gosh. And that place is wonderful. You you'd love that.

(01:07:02):
I love you sit out on a tables out on
the sidewalk. Well, all the people are going by and whatever.
It's just a wonderful experience. Anyway, I love busking food
so much. Yeah, yeah, do you want some more food
or what are you doing?

Speaker 1 (01:07:17):
So? I think pumpkin. So I was going to ask you.
There's two options that we have. So there's a chocolate stout,
oh god, or there's the pumpkin Now we have to
do the pumpkin because that's what we do, even though,
even though it's going to probably torture us because we're
not going to find what we like. But that's fine.

Speaker 2 (01:07:36):
What time we got here, I mean, come on.

Speaker 1 (01:07:38):
So we're we're at an hour and seven, so we're
a little over, so we don't got much time.

Speaker 2 (01:07:49):
I'm so depressed, I know, because it's never it's never good.
I don't know if I can live through it.

Speaker 1 (01:07:56):
Well, here we go. I'll be right back.

Speaker 2 (01:07:57):
Matt goes diving deep to the pumpkin. Now we have
tried some pumpkin beers before that were unbelievable. They tasted
just like pumpkin pie.

Speaker 1 (01:08:07):
What they were called, No, of course.

Speaker 2 (01:08:10):
We can't remember what kind they were, but they're all
craft brewis yep. Now we'll see what you have here?
Would you bring to the table?

Speaker 1 (01:08:17):
All right? So this one was actually inspired by a
festival that just ended here in Rochester, New York. Okay,
the Rochester Fringe Festival. Yes, yes, So the first thing
all the corporate people do when it's pumpkin season is
they order a specific kind of coffee. What's it called,

(01:08:40):
I don't know, pumpkin spice latte. Okay, yes, okay, So
this is the introduction to our pumpkin experience. This is
the post nymic pumpkin spice latte, three heads brewing.

Speaker 2 (01:08:53):
All right, this has as much chance as anything three
good to be like pumpkin pie ye or spicy? Yeah yeah,
what a little spice.

Speaker 1 (01:09:02):
Yep. So it is coffee, pumpkin spices and lactose all attitude.

Speaker 2 (01:09:08):
Oh my god, that spouns wonderful. What's the what's the.

Speaker 1 (01:09:12):
Abb Yeah, let's see five percent. So it's not terrible,
it's normal, yep. And three heads is local to our area.

Speaker 2 (01:09:20):
Yep.

Speaker 1 (01:09:20):
Ye, so yep, so easy to find here. Uh so
you see you see the can art.

Speaker 2 (01:09:26):
It's beautiful.

Speaker 1 (01:09:27):
Ye.

Speaker 2 (01:09:27):
Pumpkins was a laugh and then pumpkins crying?

Speaker 1 (01:09:31):
So which when? Which? When they? Do you think you're
gonna be today? The laughing or the crying?

Speaker 2 (01:09:34):
I'll be there. I'll be the laughing. Okay, yeah, because
I'm positive and upbeat, you know that.

Speaker 1 (01:09:42):
No comment on this? All right, here we go, Jim.

Speaker 2 (01:09:45):
You're ready?

Speaker 1 (01:09:46):
Oh man, that came out? Yeah, that came yeah, that
was ready to go? All right. I gotta clear myself.
Luckily I was away from the equipment because I know
your ten thousand dollars fifteen thou all right, jim are.

Speaker 2 (01:10:04):
So what's this going to look like?

Speaker 1 (01:10:06):
I don't know. Let's see, I can't even tell what
it smells like. Well, i'll spell you all over myself too.

Speaker 2 (01:10:13):
Well, that happens when you're an infant. All right, So
this this is a little bit like uh, I don't know.

Speaker 1 (01:10:25):
It's like a darker logger. Yeah, darker, like a darker logger. Look,
I peed myself.

Speaker 2 (01:10:30):
Now wait a minute, they'll take that podcast and run
it into another level. It smells good. It smells kind
of like something I don't know.

Speaker 1 (01:10:43):
I can smell pumpkiny, Yeah.

Speaker 2 (01:10:45):
A little bit. Let's try here we go, mm hmm yeah.
Well I taste the spice. I do take the spice absolutely.
I like clove, and I think that's part of that.
You know, it's not heavy pumpkin, but it's good.

Speaker 1 (01:11:05):
You can taste pumpkin. I don't want to get the
coffee in there though.

Speaker 2 (01:11:07):
Well I don't know. Yeah, well it doesn't.

Speaker 1 (01:11:11):
Look like no, coffee is a little darker.

Speaker 2 (01:11:16):
Do you like coffee? Do you drink coffee?

Speaker 1 (01:11:19):
Sometimes it all depends some coffee that will have some
coffee they don't.

Speaker 2 (01:11:23):
I like as dark and as harsh and as espresso
as you can get.

Speaker 1 (01:11:29):
That's why you were friends.

Speaker 2 (01:11:30):
Yeah, I love that.

Speaker 1 (01:11:31):
Because I'm dark and harsh.

Speaker 2 (01:11:36):
You're not hard. No, no, you're very friendly, very dark,
but not harsh. This is good.

Speaker 1 (01:11:47):
This is drinkable.

Speaker 2 (01:11:47):
Yeah, no, I like it. I like it, but it's
not pumpkin pie. No, but it is good.

Speaker 1 (01:11:54):
I wonder so again this opinion. Should we ask like
more talents than those guys if they make one of these?

Speaker 2 (01:12:04):
Well, I think we've all done that. I mean we
have done that.

Speaker 1 (01:12:07):
Yeah.

Speaker 2 (01:12:08):
Some of them look at it at us like you're crazy. Yeah,
other say, yeah, we make a pumpkin heer.

Speaker 1 (01:12:15):
I saw one for war Box. I almost grab that one.

Speaker 2 (01:12:18):
Well, we'll have to, we'll have to continue.

Speaker 1 (01:12:21):
Yeah, so this is our first pumpkin Deer of the season,
and we're gonna drink a lot more. Let's get ready
for it.

Speaker 2 (01:12:29):
Well, all right, let's see what Mortalis has and fifth
frame whatever and.

Speaker 1 (01:12:35):
All the places that we kind of love. Yeah.

Speaker 2 (01:12:37):
Absolutely, well, I think we're out of time, buddy, damn it, Jim,
We're done, ye, damn it, Jim. Kirk's in the hospital.
Well he'll be all right. Yeah, he's ninety four, is
he really?

Speaker 1 (01:12:50):
We are old.

Speaker 2 (01:12:53):
This is the grillst Podcast. Grillsspodcast dot com is the website,
Grillest podcast dot com is the email is Yes, sir,
if you'd like to invite us out to your place,
we'd love doing that. We would love to do that.
And my office phone number is five eight fives, five

(01:13:16):
eight nine fifty six fifty six fifty six.

Speaker 1 (01:13:19):
I said it for years. I almost messed it up.

Speaker 2 (01:13:21):
Yeah, and you know, if you'd like to have us
come out and do a live broadcast at your craft brewery.

Speaker 1 (01:13:26):
We're on it, or your restaurant or your barbecue place wherever.

Speaker 2 (01:13:29):
So all right, we'll be back Matthew god willing next
week do it all over again right here on the
Grillest Podcast