Steak Sandwiches and Home Brews

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
It's time to take your grilling skills to the next level.

Speaker 2 (00:07):
We will take you from grill disaster.

Speaker 1 (00:09):
To grill master. So grab your tongs, your aprons, and
your pint glasses. Get ready to grill this with Matt
Wilson and Jim Salmon. Hey, everybody, welcome to grill last
Jeff Salmon here along with the Great Matthew T. Wilson,
and today the T stands for traveling back from Las Vegas. No,

(00:31):
that's right, that was last week. That was last week.
That's another whole story. I'm hungry, I'm thirsty, I'm all
of that, all of those things. You know. We have
a Now I don't know how I pulled this off.

Speaker 3 (00:47):
There's somebody sitting across from you.

Speaker 1 (00:49):
We have a special guest who uh you know this
billion dollar radio studio is his first time in here,
live with millions and millions of people. Listen, Please welcome
my great son in law, Alex Week. Thank you, Hello,
mister Wheat.

Speaker 3 (01:09):
Hello, Hello, it's good to see you.

Speaker 2 (01:11):
It's good to see you too, Matt.

Speaker 3 (01:13):
So are you hungry today?

Speaker 2 (01:14):
You know, I'm not so much hungry, but I definitely
am thirsty.

Speaker 3 (01:17):
You know that that works.

Speaker 1 (01:18):
That works now. Alex is a interest of full disculoture.
He's my son in law. And all that happened, well,
I don't know. You'll have to ask my do that's
that's valid? She could clear that. But he is a
wonderful son in law. First of all, you're gonna give

(01:39):
me a big yeah, I wash do it yourself for Yeah,
you know it's great. Plus he's a gourmet cook, and
I mean a level above us.

Speaker 3 (01:50):
Yeah. I think I've had a meal or two from
him and it was outstanding.

Speaker 2 (01:54):
So yeah, from loving to eat.

Speaker 3 (01:57):
You know, if you look at me, you can tell I.

Speaker 1 (01:58):
Do you know? I had one of those wellness doctor's
appointments this week? Right? And my doctor I love her
to pieces. She's this little Indian lady about four feet tall, right,
And and you know we're talking about she's always yelling
at me, I gotta lose weight. Do you get this?
The numbers? You know all that, And and she's describing

(02:19):
how food doesn't do anything for her. She's never food
hasn't been there. And I can't get that. You can't
understand how that works.

Speaker 3 (02:27):
There are people out there that just consume food for
fuel only.

Speaker 1 (02:31):
Yes, it's lived for food or live to eat? Now,
what is it? There? You go, thank you man, that's
a college education. But that's that's it. I mean, I
live to eat, Yes, she eats to live. And I
just can't wrap my head around that.

Speaker 3 (02:51):
There's so many different kinds of foods out there, and
so many different flavors and unique things. How can you
just skip that and just like drink a protein check
every day?

Speaker 1 (02:59):
Yes, it's crazy. So so you grew up, you know,
cooking with your mom or something.

Speaker 2 (03:05):
Is that the Yeah? I just started making eggs when
I was really young, and I've always been, you know,
a kind of a hands on kind of person, and
just kind of blew up from there.

Speaker 3 (03:16):
Cool, it's eggs, nowaday, you're rich?

Speaker 2 (03:19):
Oh yeah, eight dollars a dozen.

Speaker 3 (03:22):
It's crazy right now?

Speaker 1 (03:23):
Yeah, it is, really, it's up there. The eggs that
I want are seven bucks a dozen. They're the jumbos. Yep,
it's only it's twelve of them. Yeah right, So just
think if you're in the restaurant business or something. Yeah,
you know, I mean some of those companies are saying
we got to put a fifty cents an egg terrify
on it, and you know whatever like Cracker Barrel said, no,

(03:45):
we're not doing that. We're riding it out. It'll get better.
But you know that's not no.

Speaker 3 (03:49):
Yeah, So there's a there's this place in Vegas. So
my brother lives in Vegas and so I got to
hang out with them. We'll talk about that later. But
he has a particular breakfast spot that he goes to
you in the morning. That's why. It's one of those
big strip breakfasts, you know, off the corner of the side, you.

Speaker 1 (04:03):
Know, one of the locals where the locals right right. Yeah.

Speaker 3 (04:07):
So I went through and I visited them last year
and that's what we ate. And I think the breakfast
it was like a three eggs, three egg breakfast. I
think the year or two ago on I was there.
It was like no, no, no, like seventy nine or something
like that. Yeah, it was twenty two dollars for the
same breakfast that I had for years.

Speaker 1 (04:22):
Agoeah, well, everything's gone up. I read an article this
morning that that really is going to pain you, and
I oh price of beef head Ah, yeah, we love beef,
and so I don't know, we got to get that.
We got to get that not away on and that
I was gonna start shooting cows, I like, or raising
one of the one of them you go to jail,

(04:44):
you know, you know, calm down for I mean, you're not.
I don't have to worry about the I was going
to say, you don't have to worry about the cats.

Speaker 3 (04:55):
Right, No, I'm not.

Speaker 1 (04:57):
I apologize that was irresponsible me to mention that. A
couple of things. First of all, we have some sponsors
of this wonderful uh girl, this podcast. Send us seafoods.
They'll send you the freshest. I don't know if they
still have any crab, but I I saw a post
they were shipping crab all over the country.

Speaker 2 (05:14):
Saw that.

Speaker 1 (05:16):
You can go to Senna C dot com. That's s
e n A s e A as in C not
not looking C but c yes dot com and rich
and send a wheelia. They'll send you all this stuff
all over the country. Anywhere you need. Tipsy Light Company
those little lights we use on our girls. Those are
so cool, Uh Tipsy lights dot Com you can buy

(05:38):
them anywhere. You can get them at Walmart and New
York State Crap Brewis Associates. Ah, how much we love
those folks think New York Drink New York. Now you
and I missed the last couple of things because life
has been built, it happens, and uh, coming up in June,
I think is our first Where would that be Canalside? Maybe?

Speaker 3 (05:56):
Yeah, so the first one I believe's gonna be the
Buffalo one canl Side.

Speaker 1 (05:59):
Okay, all right, because we love that one. That's where
we first saw that, uh that lobster truck. Soon yeah,
they are, they're all over yeah yeah we uh uh
we we did have them out at the grand opening
of a weed store. And I happen to stop by. No,

(06:20):
I don't buy weed. I don't smoke weed. I don't
Are you sure weed? Yeah?

Speaker 3 (06:24):
So if I test you right now.

Speaker 1 (06:26):
Absolutely now there might be a small amount of alcohol
that after we're done with that. Yeah. So anyway, continued,
Thank you, Jim continues, So think New York, Drink New
York dot Com. You go there and tells you all
about the festivals, Matt and I will be. Canal Side

(06:47):
is great. You go there. It's the weather's beautiful.

Speaker 3 (06:49):
Flowers City also is coming up.

Speaker 1 (06:51):
That's right, that's the this year. It's being operated by
the folks at the New York State Craft Brewers Association
in conjunction still with I'm sure, yeah, they're participating in whatever,
but they've they've turned it over to the great operational
machine that is the folks at the New York State

(07:11):
Crap Brewers Association, So you can check that out. We
also have one of our newest sponsors is, of course,
Pit Barrel. Yeah, we have that pit barrel out there.
The last cook I did was at Thanksgiving.

Speaker 3 (07:23):
Did you hang meet from marriage?

Speaker 1 (07:25):
I did? I did. It was great. I did some
ribs and air and whatever, but I cooked a twenty
pound turkey in it and it was absolutely wonderful.

Speaker 2 (07:33):
Oh that was one of the best turkies I think
I've ever had.

Speaker 1 (07:35):
Yeah, it was a good one.

Speaker 3 (07:35):
So now I'm said I wasn't here for things good.

Speaker 1 (07:37):
Well, they they're always welcome. You know, there's an extra
bedroom for now. They have three sizes. The fourteen inch
pit barrel Junior is two ninety nine, the eighteen point
five inch pit barrel Cooker is three ninety nine, and
the one I have, the big Boy, is twenty two

(07:59):
point five inches. It's like a fifty five gallon drum,
but it's high tech and it's really cool.

Speaker 3 (08:04):
Do you get that smoky flavor.

Speaker 1 (08:06):
Too, Yes, oh absolutely, on the turkey skin and whatever. Yeah,
that's four ninety nine So you can check check that
out at Pittbarrelcooker dot com. All great sponsors of the
The Girl This podcast in addition to the Komodo Joe
grill line. Yeah, Joe girls are the best on the planet.

Speaker 3 (08:24):
Then you cook some food for the for the seven
Ranch Cooking Show, and we did.

Speaker 1 (08:28):
A brisket there. Yeah, that was an amazing Yeah, it
was one of the best I've had. Before we get
into some of the other minutia of the show, Yeah,
there's another possible sponsor, and I'll talk to you about
that later.

Speaker 3 (08:44):
But thirsty.

Speaker 1 (08:45):
I am thirsty, And first up, you want to have
let's go, Yeah, let's please. So what we want Alex
to do, because he's never been here before, is when
you take that you push it up against the microphone.
Now that's a thousand dollars mic so I don't want
you to spill anything on it, but when you open it,
you got to be close so that the folks get
to sound. Okay, now this is a little overcarded here,

(09:08):
so sor right.

Speaker 3 (09:11):
All right, that was my germal I apologize.

Speaker 1 (09:13):
Ye's all right, please go ahead. Number two. Here we go.
These are reusable bottles that we use. And I don't
know what you what do you call it? Swing top
swing top bottle? And they're nice bottles too, they really are.
So uh so here's uh, this is this is a

(09:33):
little different somebody else pouring. You know, yeah, you're getting
a break.

Speaker 3 (09:38):
But I know that's you know, that's that's my job here.
So I am curious. So once you're done pouring, Alex,
I want you to kind of talk about this beer.
How you how you decide, what made you decide to
go with the sour and what was the process?

Speaker 2 (09:54):
Well? I love sours, so I figured why not my
first brew something that I enjoyed, And I went with
mango just because they didn't have raspberry, and that was
my first choice.

Speaker 1 (10:09):
And I watched him put the mango puree in there.
That's two giant pouches of that stuff.

Speaker 2 (10:14):
I think over six pounds.

Speaker 1 (10:16):
Wow, wow o oh. I'm supposed to give him a
glass to He's supposed to taste it with us. Isn't
that awful?

Speaker 2 (10:28):
Now? I was going for a bit of a cloudy look.
So there's a lot of wheat and oats in the
grain bill. But I don't think that I accomplished that
very well.

Speaker 3 (10:43):
So it's it's it's still you know, it's it's a
little bit cloudy, but you still can see through it.
I can smell the mango. Put your nose right up
to it.

Speaker 2 (10:51):
Mm hmm.

Speaker 1 (10:51):
Let's give it a tammer.

Speaker 3 (10:53):
Here we go. M that is outstanding. That's out standing.
You get that mango taste, you get the little bite
of the sour, but it's smooth and it's crisp. So
I I this is this is one of those ones
you can drink like all that. I mean, I was
saying you should drink all day long, but if you
were going to do that, this is one of those

(11:14):
vers you.

Speaker 1 (11:14):
Can do that. Take this one to work with. So
this we tried this about three weeks ago and it
was it was. It was good. It's maturing a little,
I could tell, and it's very very good.

Speaker 3 (11:27):
This is this is almost I believe we're right at
finished product here. The this is this would be like
if you you can this and sell it now at
this point, because this is I think if I'm buying
a sour, this is kind of how I want it
to look.

Speaker 1 (11:40):
Now this this is the first time you've made beer.

Speaker 2 (11:44):
The very first time, okay, and to hit a.

Speaker 3 (11:46):
Home run like mine was not this good the first time.

Speaker 1 (11:50):
So so, Matt, you know how you and I are.
I mean, I got a couple of buckets and yeah,
you know, some stuff and whatever, and I pick away
at it. Yep, Alex take take us through the equipment
that you now own.

Speaker 2 (12:06):
Well, that's a long list, Jim, are you sure you.

Speaker 1 (12:08):
Got we have time? I'm trying to impress Matt.

Speaker 2 (12:13):
Well, when I brewed this, I just used a regular
old stock pot and a giant five gallon mesh bag.
So and I did the brewin a bag method, which
is where I took crushed grains and I kind of
steed them like tea, and then you pull that out
after it sits for about an hour, and then you

(12:36):
you go through a boiling process where you add bittering hops.
And I ended up adding what's called like a firm cap.
I forget what you what you would call that, but
it just keeps it from boiling over. And then you
add a couple more hops later in the boil, just
to give it the aromas and the flavoring that you're
looking for, and then you take that, you cool it down,

(12:59):
put it in a mentor, and I just used a
glass carboy, and then after a week I transferred that
into a plastic bucket that I also added the six
pounds of mango in and let it sit for another week,
transferred it to bottles, and three weeks later this is
what you get.

Speaker 3 (13:17):
So I mean, so my question for you that is
a lot of people when they start brewing, they buy
like a kit. So did you not? So were these
two that you just kind of did individually? Did you
buy to get like a kit for this?

Speaker 2 (13:28):
I did not. I found a recipe online.

Speaker 3 (13:30):
That's impressive for your first time because almost even the
people who brew at like swift Water and the big
craft breweries downtown, the first time they've done it, they
usually bought a kit so for you to jump into
like an old school brewer style, that's impressive.

Speaker 2 (13:45):
That's just my style.

Speaker 3 (13:46):
I like it.

Speaker 1 (13:46):
So then you decided as I did, that I didn't
like the carboy deal. And so then what else did
you take us through some of the equipment you now own? Well?

Speaker 2 (13:59):
I did didn't like the carboy. It was just difficult
to get around. I also made the mistake of getting
a five gallon carboy. Uh. And if you're gonna brew
five gallons of beer, it's not.

Speaker 3 (14:09):
Enough, makes sense.

Speaker 2 (14:11):
I learned that, Yeah, you need some room for those
gases and for that fermentation to take place, and you
just don't get that with a five gallon carboy. So
the bucket worked out a lot better. And I just
made a purchase of CO two tank and some corner.

Speaker 3 (14:28):
I'm sorry, so that one more time you that he
knew that was.

Speaker 1 (14:31):
Gonna get.

Speaker 2 (14:34):
We're getting kegs, mat.

Speaker 1 (14:35):
Yeah, we're getting kegs.

Speaker 3 (14:38):
So he I'm moving in next week.

Speaker 2 (14:41):
Absolutely, As Jim said, there is another bet and we.

Speaker 1 (14:43):
Have a bus out or we have two buses.

Speaker 2 (14:48):
Uh.

Speaker 1 (14:49):
So then you, instead of doing it in a regular
big pan that we would boil stuff on the stove with,
you bought an official beer pan with a a mesh
liner in it. Right, yep.

Speaker 2 (15:02):
I got the the claw hammer ten gallon brew pot.
I didn't get the I didn't get the electrical inserts
so that you can do it without a heat source,
not like on a propane burner the stove or anything
like that, right, right, So I did not get that.
That's somewhere down the line. So we're still gonna work
on the stovetop for now. But it's the walls of

(15:25):
it are thicker. It's it's modular, so I can grow
with it, right, But it's got this giant mesh basket
that's in there, so I don't neat that bag anymore
and I can just pull it right out. Everything drains
better the sparge process, the sparging, which is you take
in your rinse the grains, get more sugars out of them.

(15:45):
That's a lot smoother. It'll hold the mash temperature a
lot better.

Speaker 3 (15:51):
So you know, I know Gym's going on this term.
When you go to different breweries, there's two types of batches.
You are seriously in the beginning stages of a small
batch brewery.

Speaker 2 (16:03):
Oh yeah, yeah, I definitely. I definitely caught the bug.
I think having a successful first brewer.

Speaker 3 (16:08):
Yeah, that'll do it right.

Speaker 1 (16:09):
Yeah, Now that's insane and everything he makes has been right. Now,
what you have something brewing?

Speaker 2 (16:19):
Now?

Speaker 1 (16:19):
What is it? What beer is it?

Speaker 2 (16:20):
Now? So I don't know why, but I decided to
go from a difficult type of beer to brew with
the sour and go to the most difficult type of
beer you can brew. From what I understand. Uh no,
that's I feel like that's more of a a longer process.
It is, but I went with a New England I.

Speaker 3 (16:40):
Pa, Okay, those are tough to those are.

Speaker 2 (16:43):
Especially doing that out of a bucket and then into bottles,
you risk oxidation, having your beer goes stale, which is
actually why I made the decision to go with the kegs.

Speaker 3 (16:53):
I like the fact that you're going right in and
you're going you're attacking some of the more difficult beers
to make.

Speaker 2 (17:00):
I figured it'll either come out good or I'll learn
some lessons.

Speaker 3 (17:04):
But your first one is outstanding. I would if I
if I if someone brought this to me and asked
me if I would buy this, I would? You would
I would buy this.

Speaker 1 (17:12):
Yeah, we're not just saying that. I'm I'm being for real.
When I first tasted that, and it was the first
time I really had a you know, a couple of
inches of it, just when you and I did it
about three weeks right. Anyway, it's great.

Speaker 2 (17:29):
Yeah, I think especially if you get a bottle, And
that's another reason why I want to go towards the
Kegs is there's a little bit of inconsistency between the bottles.
If you get one that has a lot of carbonation,
it's almost mimosa like. Yeah, and I would like it
if all of it tasted.

Speaker 3 (17:45):
Like I got you.

Speaker 1 (17:46):
Yeah, there you go.

Speaker 3 (17:47):
So I already liked your son in law. Now I
think I love you man.

Speaker 1 (17:52):
I love it. Man. So you have all kinds of
equipment that you've gotten.

Speaker 2 (17:58):
I mean, yeah, if you asked your daughter, I have
to my Yeah.

Speaker 3 (18:00):
Okay, well we you know here a real this where
Jim has eighty nine thousand grills. We don't think anything's
there too much.

Speaker 1 (18:09):
I was adding up the grills the other day. It's
not pretty bad. No, it's not.

Speaker 3 (18:13):
I've time.

Speaker 1 (18:17):
So anyway, welcome to grill List, ladies and gentlemen. You
get this podcast of course, you know iHeart Spotify, Apple Speaker,
wherever you get your podcasts. At grillsspodcast dot com. We
had somebody wrote in h yeah, sure did, and wanted
Rush beer.

Speaker 2 (18:32):
Now I like the band.

Speaker 3 (18:34):
Like the band.

Speaker 1 (18:34):
I have no idea. I don't know what that is.
Okay that I don't know what that says about me.
But I have no idea what the band Rush is.
So I'm riding with my son in law the other
day and of course he's explaining to me that it's
a nineties band.

Speaker 3 (18:52):
It's like late eighties, early nineties. Okay, all right, yeah,
Rush was huge for a while. Didn't Rush do that's
it rush to? Did Tom Sawyer?

Speaker 1 (19:01):
Yes?

Speaker 3 (19:01):
The song Tom Sawyer? I mean, okay, that's like that's
like that. Everyone says that it was one of the
most listen to drum uh solo song like a vault time. Okay, Yeah,
I'm gonna have to go, and I think you actually
might like this song, okay. And he made the comment
Alex made the comment the other day when we were
driving around that.

Speaker 1 (19:22):
I probably would know some of the songs you will.

Speaker 3 (19:25):
That's no way, there's no way you wouldn't know these songs.

Speaker 1 (19:29):
Okay.

Speaker 3 (19:29):
So I know you like country, but you like classic
rock too, right, Yeah, oh yeah, this would fall in
the classic now, it would fall in the classic rock category.

Speaker 1 (19:36):
So basically, somebody wrote in and said they lived down
south somewhere and listen to Gril list what you look
at that we're all over the place where everywhere we're
in we're in others.

Speaker 3 (19:49):
What I'm saying, we listen to different countries.

Speaker 1 (19:50):
Yeah. So anyway, Uh, there's this Rush beer.

Speaker 3 (19:55):
Yeah.

Speaker 1 (19:56):
Now I thought, you know, my simple mind said, Okay,
it's one beer. But I then I went online and
there's several different the Rush beers. They're made in Canada.

Speaker 3 (20:05):
They're Canadian.

Speaker 1 (20:06):
Uh.

Speaker 3 (20:06):
Yeah.

Speaker 1 (20:06):
So I walk into Beers of the World here in Batavia,
my favorite, one of my favorite beer stores, and yeah,
very much. And I asked the lady and and she said, no,
they they won't ship it to us.

Speaker 2 (20:21):
Huh.

Speaker 1 (20:21):
So I said, this part of the current political crisis
or is this No, that's it's always been. Which is?
Which is not?

Speaker 3 (20:29):
Because we have the bat and Molson and stuff.

Speaker 1 (20:31):
Those are beers. So what what that means is the
great negotiator and Internet wiz Matthew T. Wilson. Uh, we'll
get on this. Let me tell you something.

Speaker 3 (20:43):
And I and I have been credited not just by
my friends but my people, the actual brewers. I will
get any peer. There's no way you can stop.

Speaker 1 (20:52):
You cannot. You cannot stop me. All right, So you're
on it.

Speaker 3 (20:57):
I got it. I'll make sure it happens. And Alex
I watch your will we try it?

Speaker 1 (21:00):
All right, yeah, there you go. So today this is
grill this, yes, sir, So the grilling today is I
got out the Blackstone grill, which I love. That fired
it up, and I did some steak sandwiches cheese steak
sandwiches on swirl rye all right, heated them up and uh,
and we'll try that here in a little bit. And

(21:22):
I also have some of Famous Dave's Sweet and Spicy
pickle chips.

Speaker 3 (21:32):
So I had these bords. So I don't know if
you both know this. We used to have a Famous
Daves here.

Speaker 1 (21:37):
Yes, we did.

Speaker 3 (21:38):
I think it was was it grease?

Speaker 1 (21:39):
Yeah? It was in Greece right up you know, uh
on one o four there.

Speaker 2 (21:43):
Yeah, I want to say there's a hooligans there or something.

Speaker 3 (21:45):
Yeah, it's something else now, you're right. But but and
I've been there and it was great.

Speaker 2 (21:50):
Uh.

Speaker 3 (21:51):
Famous days Staves still does exist and there and on
the way on my flight towards Vegas and my one
of my stops, there's a Famous Day in the airport. Okay,
So so they they're still around. It's just that we
lost them here. But they make they make great barbecue.

Speaker 1 (22:07):
And these pickles. I love them, now, do you like
pickles of course, I know, of course, absolutely would I
and I know Alex likes so yeah, and then the
rest of the family doesn't won't even touch a pickles.

Speaker 3 (22:19):
So let me ask the question more for us. Yeah,
I'm gonna ask you, Alex, because I know I already know. Uh, Jim,
your beautiful wife is not a big spice person, not
at all, right, No, is your beautiful wife a spice person.

Speaker 2 (22:32):
You know? She will do it in small doses. She'll
do a jalapeno occasionally, if there's Jim's brother and his
wife will make a hobby and arrow pineap She'll do that.
That's about a.

Speaker 3 (22:46):
Spicy She'll go okay, So, Jim, Jim, she has come
a long way. So I know you like spice, and
I know you like spice, yes, and you know I
love spice, so yeah, these things. I would snack on
these all day long. Absolute. Yeah. I also brought something
for you guys.

Speaker 1 (23:03):
You did. Now I'm interested in this because you know
I don't eat seaweed, you do not, And I don't
want anything to do with anything that comes from the
sea other than lobster, crab, clams and oysters, right or
calamari done properly and robots. So what I have here
is Wegman's sticky rice bites with seaweed.

Speaker 2 (23:27):
Yeah, sounds like sushi without the fish.

Speaker 1 (23:29):
That's pretty exactly. That's pretty much what it is, alex
or without the moisture, be crunchy. I don't know.

Speaker 3 (23:37):
I haven't opened it. This is my first time trying
it too.

Speaker 1 (23:39):
Here we go. I'm I'm opening this all right, grill,
I'll pass this.

Speaker 3 (23:45):
Over over there, So describe what you got in your hand.

Speaker 1 (23:48):
Did well? It looks more like cinnamon toast crunch or
maybe I don't know, or maybe weed or something. I
don't know.

Speaker 2 (24:01):
It looks kind of like those.

Speaker 1 (24:03):
Uh it smells like cardboard.

Speaker 2 (24:06):
It looks kind of like those those cheese bakes. Yeah,
little palms down cheese bakes.

Speaker 3 (24:10):
You guys.

Speaker 4 (24:11):
Ready, here we go. No, that's not bad, not bad.
That's not bad at all.

Speaker 2 (24:22):
It wins on the flavor.

Speaker 3 (24:24):
I'm there.

Speaker 1 (24:25):
It's it's it's maybe a six or seven on the flavor.
It's a four on the consistency.

Speaker 3 (24:31):
It's a little it's a little dry. You definitely want
to beverage with this, But I like the flavor.

Speaker 2 (24:36):
Actually good flavor. Diet food.

Speaker 3 (24:38):
Yeah, it is diet food.

Speaker 1 (24:41):
So now that that Alex and I are brewing beer,
both of us brewing beer in the same area.

Speaker 3 (24:48):
And will they be in the store soon, I don't know.
Gonna talk about salmon ranch beer?

Speaker 1 (24:54):
Is that coming up? Oh? There we go? But I
did talk to him about more or talus and frost
and it's the other one that I love. God fifth
frame that make the super fruited sours and and you

(25:14):
want to try that, don't you? If I can get
five or six gallons of fruited sour like that out
of him.

Speaker 3 (25:21):
Now you know, and we've talked to the brewers. Those
are not cheap to make.

Speaker 2 (25:25):
Now, I gotta I gotta ask you. I don't know
if I've ever had that. What exactly makes it a
heavy fruited sour and heavy fruit?

Speaker 3 (25:35):
You're going to find out today.

Speaker 1 (25:37):
Oh really, Matt comes to the table prepared for your
guys today. Well, I saw how much mango he put in.

Speaker 3 (25:52):
Yeah, and this is for the thinner. I don't want
to say thinner because it's still if you look at it,
it's not your typical corystal Clear log right, So it's
not thin thin, But.

Speaker 2 (26:03):
He don't inhale the.

Speaker 1 (26:12):
I'm not sure that the when when you put the
mango in there was still a fermentation going on.

Speaker 2 (26:20):
Yep, it was about a little over halfway through the fermentation.

Speaker 3 (26:23):
Okay, who is the guy that we talked to for
more talents? When we went to that he kind of
explained and I know I don't remember everything he said.

Speaker 1 (26:30):
To us back then, but well he said he did
have to kill us.

Speaker 3 (26:33):
Yeah he did. He did say that. He did say
that too. But I know it's it's a it's a
much more complicated process and a lot of fruit goes.

Speaker 1 (26:42):
Into What happens is they kill at some point they
kill the yeast. It's fermented to what it's going to be,
right and and it's a little bit higher, but and
then they apply the heavy fruit right right, and which
levels it out it whatever it is. I think that's
how it goes. I might be completely wrong with that.
Have you had one of those before, Alex, I have not.

Speaker 2 (27:03):
This is going to be a first.

Speaker 3 (27:04):
Okay, So as Jim, Jim's had a bunch of solve
I they're the consistency of the consistency of these beers.
It's like a smoothie, right, I think of like going
to the gym and then ordering one of those fruit
smoothies afterwards. Gotcha, it's kind of the same consistency as that.

Speaker 2 (27:18):
So is this what you would call like a milkshake beer?

Speaker 1 (27:22):
That's another deal.

Speaker 3 (27:24):
Yes and no. And Jim's right, so thinness wise, yes,
but that's still a different kind of deal, right, So yes,
So Jim's right, it's a yes and no answer.

Speaker 1 (27:33):
So like, well, we can talk about it all night,
or we can try it.

Speaker 3 (27:39):
That's all right, let's le's let's get into it.

Speaker 1 (27:41):
No, it was just you know, not to be mean
or anything. You want to do it now, Yeah, let's
do it now. Matt Wilson goes to the portable refrigerator,
which is filled with ice, fresh sharp ice, by the way. Yeah,
And that's one thing I like about this time of
year because you can keep all these soft drinks and
all the beers and all the stuff on the side

(28:02):
porch where it's not heated and it stays nice and
cold without freezing. Usually it's the perfect time of the year,
although I do wish that it would now I'm on
the slide the spring, as you probably are too, right. Yeah,
So anyway, Matt diving deep in there. You're making an
awful lot of noise on that thing. Yeah, the bottom.

(28:28):
All right. One of the things I like about these,
uh some of these craft breweries is the cannon arts
and you do too. It's it's really cool. All right.
So what whoa? I wonder what kind of that is?
All right? Putting him back in. He's stacking them folks

(28:48):
right now, closing.

Speaker 2 (28:51):
Time.

Speaker 1 (28:51):
Yeah, there you go.

Speaker 3 (28:52):
All right. So do you know who Berry mall All is?

Speaker 1 (28:56):
Yeah, singer, a songwriter.

Speaker 3 (28:58):
So this is from Myers Creek Brewers Company. So this
is not your your standard Mortalists or Froth or whatnot.
But the name of this beer is called Berry Manilow.

Speaker 1 (29:10):
Okay, all right, I did see that.

Speaker 3 (29:13):
Yeah.

Speaker 1 (29:13):
Yeah.

Speaker 3 (29:13):
So it's a fruited sour with black currant, BlackBerry, blueberry,
golden berry, raspberry, strawberry, and huckleberry. Okay, all right, six
point oh abby, that covers it. Yeah. This was brewed
in Casanovia, New York by Myers Creek Brewing. So what

(29:39):
I'm going to do, Alex, what we do with the
fruit is sours, is you roll them instead of or
turn them upside down, so it helps Jim can you
explain why we do that.

Speaker 1 (29:48):
Well, because there's a lot of pulp in there.

Speaker 3 (29:51):
Yeah.

Speaker 1 (29:52):
Well, and and if you just open the top like
mat mat, it's a professional attack. He'll open the top,
poor mine, it's fit as hell, and then he pours
his with all the thick stuff.

Speaker 3 (30:05):
I've done a few times.

Speaker 1 (30:07):
Well, we sometimes we forget to roll it. Yeah, you know,
when you let that settle out, then it evens everything
out and it's supposed to be what it is.

Speaker 2 (30:15):
So is that like like a sediment in the bottom
of it? Is that a little right? A little bit
of that? Yeah?

Speaker 3 (30:21):
And obviously you know so some people who I've seen
do this before, they think I'm gonna shake this up.
What do you think happens when you shake up a beer?

Speaker 1 (30:30):
Definitely a rocket?

Speaker 3 (30:33):
All right, let's give us a shot.

Speaker 1 (30:35):
H Oh, that's the sound that is heard around the world.

Speaker 3 (30:43):
This is a little thinner than I thought.

Speaker 1 (30:44):
But well, no, it'll be all right.

Speaker 2 (30:48):
Oh look at that.

Speaker 1 (30:49):
I'll give him that.

Speaker 2 (30:53):
Oh, I get that. I get the thin one on
the top, You.

Speaker 1 (30:54):
Get the thin one, I get the medium one, and
Matt's gonna pound the bottom.

Speaker 3 (31:00):
Yeah, well that's out.

Speaker 1 (31:01):
Nope, I'm not gonna say how much was how much
was this one?

Speaker 3 (31:05):
This is about twenty bucks?

Speaker 1 (31:07):
Okay, all right, look at that color.

Speaker 3 (31:11):
You can smell small bunch berrier.

Speaker 1 (31:13):
Yeah right, let's try it.

Speaker 3 (31:14):
Here we go. Mm hm. So this is still in
the line of the same kind of see as yours.
This is not as have you. I thought someone told
me if the story was heavy fruited, but it's not this.

Speaker 1 (31:31):
Well, this is you know, like Alex's sour was pure mango,
that's what you tasted. This is multiple beerris berry taste,
and it's good and it's the same about the same sour,
about the same dryness yep, and a good beer. Yeah,
I agree without a doubt. Ye absolutely, the heavy fruited sours, yeah,

(31:52):
I should have just got there. Some of them now
are up to almost forty are really Yeah, And like
I said that, just the price of like the ingredients
and that are expenses. Well, the learned any eggs in there?

Speaker 3 (32:05):
Maybe there are there are? I mean there's some lactose ones.

Speaker 1 (32:08):
Yeah. Yeah. Yeah, it's good beer.

Speaker 2 (32:13):
Oh, this is fantastic. It's got a nice tartness to it,
which I feel like really embodies that berry flavor. You're
gonna get the color on. It's awesome. And I love
the little bit of haze. I don't know if that's
like a chill haze or but.

Speaker 3 (32:26):
I keep them cold. But it's still pretty good. And
you really can't if you look at you really can't see.

Speaker 1 (32:31):
Through it looks it's the consistency of almost like red
grapefruit juice.

Speaker 3 (32:37):
Very good, you know, good comparison. I agree with that.

Speaker 1 (32:40):
You're you're extremely complimentary today.

Speaker 3 (32:43):
I'm good. I'm in a good food. I think being
away in Vegas for a week put me in a pretty.

Speaker 2 (32:47):
Good it's all the sunshine.

Speaker 1 (32:49):
Yeah, it was all right before we dive into food.
We've talked about this a few times, all right, Alex.
You know, he participates in all the girls that I have,
which I love, you know, and I was going through
this whole deal. I have a infrared grill. I have
two ceramic grills, two gas grills, the Holland grill, which

(33:15):
is like a three fifty oven. I have the pit
barrel cooker. I have the pellet grill, one of my.

Speaker 3 (33:24):
Up to five Blackstone eight.

Speaker 1 (33:26):
I have the Blackstone that's nine. And then there's there's
a regular old everyday charcoal grill that actually belongs to you.
You have an Orion, don't you. That's right. I have
an Iran that's eleven. That's eleven grills, and every one
of those grills has a grate that needs to be cleaned. Yes, yes,

(33:47):
And I have to admit I have the wirebrush evil cleaner.

Speaker 3 (33:52):
The one that can get in your mouth. Right. Yeah.

Speaker 1 (33:54):
So I got an email from one of our listeners
that said that a new study published in the journal
I'm Gonna blow this up Hot Layern Lology, Head and
Next Surgery estimates that between two thousand and two and

(34:18):
twenty fourteen, more than sixteen hundred emergency department visits occurred
as a result of wire bristle brush injuries. Actually, the
total is sixteen hundred and ninety eight occurred as a
result of injuries during that time. Most of the injury
injuries involved mouth, throat, and tonsils, and some required surgery. Well,

(34:44):
wire brushes may be effective cleaning tool prior to or
following a cookout. The bristles can easily fall off and
make their way into people's food, and they're very small.
And there was a story about one guy that the
stomaccurred him after he at a steak dinner, and he
went there and they did an extray and it was
all the way down in his intestine. So they fortunately

(35:07):
it was relatively soon so they were able to go
down in there and get it out and get it out.
But you don't want to go through that. So the
bottom line here Grills Podcast says, uh, get rid of
any metal brushes that clean your grill. Get the plastic
version or the cloth that's the sponge version. But then

(35:33):
there is a new cleaner. Now, first of all, maybe
before I even tell you about it, I'll just tell
you what I wrote to the guy. I said, Hi, Destined,
We are Grillas podcast on iHeart, Spotify, Apple, Speaker, blah
blah blah, just about everywhere you get your podcasts. Sounds
for me. If you would like to send us two

(35:57):
of those smart scrubbers, one for each of us are
rotating co hosts. We will use your product and promote
it for a year. Please let me know if you're interested.
Jim Salmon, The Salmon Rance Grillers Podcast, Salmon Rance Cowboy
Cooking Show, the Home Repair Clinic radio program, Salmon Ranch,
Cherry Bourbon barbecue sauce, Salmon Ranch trail dust rub and

(36:19):
then the address, so you're involved. So here's the deal.
This is an American made thing from start to finish. Okay,
and this guy I watched this video YouTube video this guy,
and he's trying to explain how he went to have
a plastic mold made for the head of this thing.

(36:42):
And there's no plastic molding done in the United States.
It's all done in China. Huh. And he said, no,
we're doing it here, so you know the whole story. Anyway,
this is called the there's her name, the smart scrubber,
all right. It's metal and it's made out of welded chain.

Speaker 2 (37:03):
Uh.

Speaker 1 (37:03):
It's a welded chain male scrubbing surface, right, all right.

Speaker 3 (37:08):
I like the son of that already.

Speaker 1 (37:09):
Yeah, and uh say goodbye to wire brussels. Uh. The
chain It cleans effectively without leaving dangerous bristles behind. It's
grill save, food safe, built to last. And then the
whole video is going on trying to sell you these things,
which is kind of cool.

Speaker 2 (37:27):
Now that sounds kind of like something that you would
use to clean cast iron.

Speaker 1 (37:31):
That's well, it's funny you mentioned that because the head
of this thing is detachable and then there's a hand
grip on it for you to do just that clean
your cast iron pants. Yeah.

Speaker 3 (37:45):
Yeah, so that was one of the things. So I
have one of those, uh.

Speaker 1 (37:49):
The spongy Uh right, so do I I've never used mine.

Speaker 3 (37:52):
I've used mine, and I've only used it on the
pelt roll. I I haven't used it on the other
because the other girls get messier, and the pulp roll
is not as messy as the other ones. I can
can clean it a little easier, but I always used
other things on top of that. I think I've showed
you before. I use things on top of the actual
grade so that I don't try to get the grapes
that dirty. That way, they're easy to clean. But well,
I'm using the propane urals something. And we've talked about

(38:13):
this before, where you're to think where you're smothering sauce
over the place, those things get big, get really well.

Speaker 1 (38:20):
This thing has an interchangeable head. It's it's great. It
detaches easily to hand scrub cast iron pans and pots
and pans and whatever, and it goes I don't know,
I probably should have read this before. I know, you're fine,
You're fine.

Speaker 3 (38:39):
I have yeah, you are. But I have the concept
with the with the chain mail thing.

Speaker 1 (38:43):
So I like that. So nowhere in the video it's
talking all about this thing and you know, prices, what
do we want to know how much it costs? American
made every inch of it, and the bolt holding, the
the detached scrubber around. You can buy in China for
seven cents. They bought it in America for twenty five cents.

(39:06):
You know, they're going through the whole deal. And I
loved it. It was great, But nowhere did it say
the price mean? And then the guy said, the guy's
name is Destin, and there's nowhere on his website anywhere
that says his last name. His name is Destin. I
don't know, you know, like sure, yeah, so anyway, you

(39:29):
know you I'm always skeptical. Well yeah, but the concept
and the thing was cool. They had a video of
them stamping it out and all that. But anyway, so
I did boil it down and I went to the
website and I figured out, you know, click on here
to buy. Yeah, fifty nine, n yeah, that makes sense.
Fifty ninety nine. He had said that it was twice

(39:52):
as much as a good brush. No, that's not. You know,
you can buy like I have a big green Egg scrubber,
which is the plastic one r real hard bristles, and
that works wonderful. But and that was twenty bucks. Yeah,
so this is more than two, but.

Speaker 3 (40:09):
It's like three times on those. Now, yeah, you can
go to Walmart and buy a cheap one for like
five bucks.

Speaker 1 (40:15):
Yeah.

Speaker 3 (40:16):
I mean, I'm not saying you should because those will
fall apart of.

Speaker 1 (40:18):
You or anything. But yeah, anyway, so that's a depressing thing.
I apologize. That's okay, So you know, I mean I
was just gonna bring that up.

Speaker 3 (40:27):
Yeah, well, hey you.

Speaker 1 (40:30):
All right, so two things are gonna happen right now.

Speaker 3 (40:33):
Yep.

Speaker 1 (40:33):
Number one, either you get us another beer or I
go get us food.

Speaker 3 (40:38):
What do you think I want to eat? But we're
gonna have one more beer?

Speaker 1 (40:40):
All right?

Speaker 3 (40:41):
How about that?

Speaker 1 (40:42):
All right? Matt goes deep? You having fun or what?

Speaker 3 (40:46):
Oh?

Speaker 1 (40:46):
Yeah, he's insane, you know that, right, he already knew that.

Speaker 2 (40:53):
I'm pretty sure he's in a similar company.

Speaker 1 (40:55):
Yeah yeah, Now wait a minute, that's my son. Well,
Alice know me for a few years now, right, so
you know, all right, all right, what do you got?

Speaker 3 (41:06):
So I had an unfiltered cider once and I was
supposed to bring it here for the show. Remember my friend,
even my friend Pam, she gave me an unfiltered cider
before and a whole poke in the can. So I
drink the whole thing, never never.

Speaker 1 (41:27):
Made, So I was.

Speaker 3 (41:32):
I was. And then I told Jim how I drank
it all and he was not happy about that.

Speaker 2 (41:35):
I think a similar story happened when I was supposed
to bring Tracy home food one time and didn't make it.

Speaker 3 (41:41):
A whole poked into the container.

Speaker 1 (41:42):
Yeah, I get it a whole hot.

Speaker 3 (41:47):
So today I'm trying to I'm trying to make retributions here.
So I brought a can and it's a it's a
tall one because I want to share with everybody today.
It's from Citizens Cider. This is unfiltered Imperial Cider. It's
called Juicy Hayes. All right, it's a little it's a
little higher on the ABB for cider. It's eight point zero.

(42:09):
Really it is, okay, And here's the the dialogue on the.

Speaker 1 (42:14):
Can, if you will, all right, Matt continues, there is.

Speaker 3 (42:16):
A magical moment midway through fermentation when cider unleashes an
intense burst of fresh, complex fruit flavors. These bold notes,
reminiscent of jugged farm fresh apple juice, slowly fade as
fermentation completes with juicy Hayes. We've mastered the art of
preserving this fleeting freshness, bringing you the vibrant, juicy sider

(42:38):
experience that we've always been chasing.

Speaker 1 (42:41):
That's great. It doesn't get any better than that. Right,
whoever wrote down it's a genius, right.

Speaker 3 (42:50):
So from orchard to can. Uh, this was made in Burlington, Vermont.

Speaker 1 (42:57):
Okay. Now, if you ever been there, I've been through
for not not Burlington, Okay. Burlington is a wonderful place.
It is now, well, yeah, it's a wonderful place. I
stopped myself. You know what, every once in a while
you impressed me. Oh my god. You're not supposed to

(43:19):
laugh the whole podcast. Think they were not.

Speaker 3 (43:21):
We're not.

Speaker 1 (43:22):
That's too funny.

Speaker 3 (43:22):
But so that's the thing though, guys, that when I
did drink the can that I was supposed to share
with Jim, and she particularly told me to share it
with Jim, and I did not. But let's don't worry
about that. But I poured it in the glass and
it was the thickest sider of it.

Speaker 1 (43:37):
Oh, really cool. I can't wait.

Speaker 3 (43:39):
It was pulpy, it was, but it was delicious. So
we're gonna find out if that's the case here. So
I'm gonna do just just be safe. I'm gonna do
that as well, just.

Speaker 1 (43:47):
In the interest of full disclosure. The thing all of
a sudden didn't have a hole in it, right, No,
there he pulled it. You got to pull the top
on it.

Speaker 3 (43:54):
There was. It was punctured.

Speaker 2 (43:57):
Yeah, so you shakuned it pretty much.

Speaker 1 (44:03):
Yeah, there you go. Oh yeah, the sound that we
love to hear.

Speaker 2 (44:10):
Isn't that a great sound?

Speaker 1 (44:11):
Yeah? That's interesting.

Speaker 3 (44:15):
Look at that.

Speaker 2 (44:16):
Yeah, now that looks like a fruited sour.

Speaker 1 (44:21):
I'm not used to passing this off to somebody else.

Speaker 2 (44:24):
I know, I'm enjoying it.

Speaker 3 (44:29):
I'll just I'm gonna use this last year. Yeah, so
as you can see what your standard sider is usually
pretty clear, right, crystal clear? What color are we looking
at when we see.

Speaker 1 (44:40):
These siders we're looking at this is almost like pineapple juice.

Speaker 2 (44:45):
Yeah, a nice milky, little bit golden color.

Speaker 1 (44:50):
It smells, it smells delicious.

Speaker 2 (44:52):
Here we go, and you said that's eight percent. I
don't believe it dangerous.

Speaker 3 (45:04):
That's dangerous.

Speaker 1 (45:05):
Well I do. I do taste the high alcoholic you get,
so you do get that bite, ye, And I do
taste it's it's more like a it's more like a
citrus without the bite.

Speaker 3 (45:24):
I get that that. I guess almost pineapple I get now. Yeah,
it does have like a pineapple juice kind of, so
you get the apple, of course, but it's like almost
like a pineapple juice.

Speaker 1 (45:36):
That's an unusual sight there. That is way out of.

Speaker 3 (45:40):
The this is it is very crisp, right.

Speaker 1 (45:45):
I like this though.

Speaker 3 (45:47):
It's definitely different than your people.

Speaker 1 (45:50):
We talk about this all the time. People ask me
and you whatever, what do you like? We like both
ends of the spectrum.

Speaker 3 (45:58):
Were all the way.

Speaker 1 (45:58):
We're all over from bowl dry, the extra sweet drop
of moisture in thirty years right up to you know,
the sugar's boiling out of the top of it, right,
I mean, we like it all and this is semi
dry but.

Speaker 3 (46:13):
But sweet but sweet. It it's a weird accommendation.

Speaker 1 (46:17):
Yeah.

Speaker 2 (46:18):
Yeah, it's almost like if you took nothing but honey
crisp apples and made it into a cider.

Speaker 3 (46:24):
And yeah, and I almost like mashed him. Right.

Speaker 1 (46:27):
Yeah, yeah, I liked it.

Speaker 3 (46:29):
It's pretty good, right, Yeah, yeah, I liked it.

Speaker 1 (46:33):
You know, ciders are for me. Ciders are great. I
love ciders.

Speaker 3 (46:38):
Like you could get back into the cider games. So no,
you were making them for a while when you kind
of took a break. Yeah.

Speaker 1 (46:43):
I I never have pulled that off to the point
where I thought I made it really good. But yes,
I'm ready to jump back in. I was at a
uh I was. I was at a fire market that
has our our sauce, Robert Farm Market and the best
sauce of the planet. Yeah, salmon and rats, cherry, bourbon barbecues.

Speaker 3 (47:04):
Where are they going to get permistion about the stores?

Speaker 1 (47:06):
Well, it's Grillers podcast, doc co course and Jim Salmon
do co. There's a list of everywhere. But uh, great
websites way yes to a wonderful stellar website. Uh. But anyway,
they have fresh cier there, and I thought, and it's
like seven bucks a gallon, is it really? Yeah, it's
it's good, the good stuff. Yeah, but and it's that

(47:29):
doesn't have any uh preserve in it. So that's the thing. Yeah,
So see, if I need five gallons what's five times
seven thirty five? Yes, so for thirty five bucks I
can have I can do five more gallons of cider.

Speaker 3 (47:47):
Look now, Jim, you saying that read the ingredients for
this uh for this can.

Speaker 1 (47:54):
That's assuming ingredients locally sourced apples contained sulfates. That's it. Yeah, okay,
that's it.

Speaker 3 (48:06):
There's nothing nothing else in it.

Speaker 1 (48:09):
Yeah, it must be the process because oh, here's the
scale dry to sweet. It's right perfect in the.

Speaker 3 (48:15):
Middle, as you explained pretty much.

Speaker 2 (48:18):
Yeah.

Speaker 1 (48:20):
Hum, and they're telling you to roll the can. So
that makes sense. Yeah, that was good. I'd buy that.

Speaker 3 (48:27):
Yeah.

Speaker 1 (48:28):
Now how much was that? One hundred bucks?

Speaker 3 (48:30):
No? That so it wasn't cheap though. So here's what's
your standard four packs? I started, what like twelve thirteen bucks? Yeah,
this is probably twenty five bucks.

Speaker 1 (48:40):
Okay, Matt the money, Wilson.

Speaker 3 (48:43):
I know. I do it all for you guys.

Speaker 1 (48:47):
Well, now it's time for me to help you pay
you back.

Speaker 3 (48:49):
There we go.

Speaker 1 (48:51):
So, because it's not grilling season yet, not quite, I
rolled out the Blackstone, which is still a girl, which
is still a girl, and it's you know whatever, and
I went on to the freezer. Now you know you
know that could go either way.

Speaker 3 (49:09):
Sometimes amazing.

Speaker 1 (49:10):
Sometimes yeah, that pizza pizza was that was that was
pretty rough. That was well, no, I can't defend it.
So I went there and I found this old well
I'm not old, but you know, in the freezer, I
found a roast that was a rump roast. Well, yeah,

(49:33):
but rump roast can be it can be taste like
a saddle or or you know, or you know it
can in the world. Yeah, right, exactly. So I defrosted it.
I cut it in half so that I would have
about one inch on each side, and I you carded it, okay.

(49:55):
Jakard is a tool, I was, please explain. There's different
brands out there, but it's a tool where you push
down on the meat and it pokes twenty five holes
and you flip it over and you poke some more holes.

Speaker 3 (50:06):
So also spent the listeners. What does that do when
you card something?

Speaker 1 (50:09):
It allows it breaks up the collagen. Because I also
put butter and some oil and it gets down in
there and it makes it much more tender. It's a
tenderizing thing. So I did that, and then I soaked
it in some beef bass and water and put it

(50:30):
in I cooked it low and slow at two twenty
five for a couple of three hours or whatever, until
it got to about one.

Speaker 3 (50:36):
Thirty, okay, which is about like rare.

Speaker 1 (50:39):
Right, And then I pulled it and it was it's
very tender. So this was last night. So then today
I cut it up in little pieces and I made
these sandwiches with sharp cheddar and swirl rye bread. And
you guys can talk about everything and promote the world

(51:00):
of Garth or whatever you want to do, and I
will get the stuff and played it up and be
right back and I'll give you some famous Dave's pickles.
I love it.

Speaker 3 (51:11):
Sounds good, continues. So the funny thing is, I'll just
tell us where we can get the Girls podcast. But
I can hear something gurgling in the background, so something
something's brewing back there.

Speaker 2 (51:19):
Oh yeah, we got our next batch going.

Speaker 3 (51:21):
I love it. So this go ahead on.

Speaker 2 (51:23):
That's that new England IPA that hopefully turns out to
be a success.

Speaker 3 (51:27):
There's nothing more enjoyable than hearing and seeing the gurgling
and bubbling of something brewing.

Speaker 2 (51:32):
It definitely smells like an ipa.

Speaker 3 (51:34):
Yeah, So so, but before I ask you this question,
this is the Grills Podcast again. You can find us
on iHeart, Spotify, Spreaker, Apple, Google, wherever you get your podcasts.
Also go to grillaspodcast dot com. The episodes are all
available there as well. You can all see some pictures
of Jim and I and some of our experiences, including
this one squirrel dude that we've met a few times

(51:55):
advertising his acorn. Whatever it was I cannot remember, but
he's a funny guy, always wearing a scroll outfit. You
can see all those pictures and all the episodes of
Grill's podcast on grillspodcast dot com. So my question to
you is this, I was finally able to convince Jim
to kind of like I pass were one of the
things that he kind of was like, I'm not sure,

(52:15):
but now you know, he likes him decently. Some of
them he loves, but he likes some decent amount. Were
you always an IPA person?

Speaker 2 (52:23):
You know? Actually, I pas were really coming into their
own when I got into beer. So I feel like
that's kind of what got me in there in the
first place. Yep, it very quickly became something that was
overdone for me, so I moved away from that, got
into some darker beers. But in the last few years,
especially with like this resurgence of hazy ips, you get

(52:48):
still that heavy hop flavor, but there's a lot more
juice there. There's a lot more aroma and.

Speaker 3 (52:53):
Flavor flavor, right, it makes sense. It's more robust beer.
I've always been a fan of ip as, but I
did get to a point where there were so many
I pas that it just became ridiculous. So I kind
of pulled away for a minute too. But I do
I like, I'm a person who likes flavor, and I
like intense flavor. I have the pas to give you that.

Speaker 2 (53:11):
I feel like, especially lately, you're getting a more variety
of flavors in there too. It's not all that green piney.

Speaker 3 (53:18):
Eating a pine cone almost right, Yeah, And that was
why Jim wasn't really a huge fan of those ips,
because the earlier ones it was like that, I was like,
you're biting into a pine cone.

Speaker 1 (53:27):
Yeah, I've all. I've also compared it to sitting on
a pinec which I accuse my radio partner of all
the time when he's miserable, What have you been doing
sitting on a pine cone?

Speaker 3 (53:43):
That's the big voice guy in our podcast. By the way,
John Welch.

Speaker 1 (53:47):
Wonderful human being.

Speaker 2 (53:48):
Yes he is.

Speaker 1 (53:49):
He's down in Daytona right now on vacation for the
well for the race. Okay, that's awesome. Yeah. Isn't there
a race down there or something? Yeah, there is. Just
the answer is yestion. I went down there once for that.
I've never heard a noise louder than that in my
entire life. It was crazy.

Speaker 3 (54:11):
It is the first race I've ever been to. Was
the what's the one that's close to hear Wakins Glenn
Wakin's glad. Yes, I went. That's the first race I've
ever went to. It was a long time ago when
I've been to other ones after that.

Speaker 1 (54:26):
The first thing they teach you in broadcast school is
don't eat while you're in the air. Don't chew gum. No,
we've been violating that rule one thirty years.

Speaker 3 (54:41):
The first day you have me as your producer, may
meet on the air, Matt.

Speaker 1 (54:51):
Well.

Speaker 3 (54:51):
Your tend rising techniques work magnificently in this delicious.

Speaker 1 (54:58):
One of the things I like this time of year
is a swirl rye with corn beef. Now, I made
a corn beef last week and nobody else eats it here,
so really, I had it for three days. I just
enjoyed it. I got another one, and I'm gonna invite
my my buddy Dennis over because he loves that. I'll

(55:19):
do boiled potatoes and cabbage and sour kraut and all
the stuff that nobody else is gonna eat.

Speaker 3 (55:25):
I'm a corn beef, beef and hash person for breakfast
sometimes too.

Speaker 2 (55:29):
You know. I think that's the one way I will
eat corn beef, corn beef and hands.

Speaker 1 (55:32):
That's really good, all right, And there's an idea. Mm so.

Speaker 3 (55:39):
As I talk about my mouth full, yeah, me too.
But your carding makes the meat pull apart really.

Speaker 1 (55:48):
Easy, It really does. You know. My goal in life
is to take the crappiest piece of meat that usually
has the worst reputation. It's like dog like, right, exactly
like a shoe, and turn it into something that's tender. Right.
And we figured it out with that tender chalk.

Speaker 3 (56:07):
You did that very well.

Speaker 1 (56:08):
I've done that in a while. I have to get
that again.

Speaker 2 (56:11):
Yeah, those come out pretty good.

Speaker 3 (56:12):
Yeah, this is a lot of flavor. It's too late.

Speaker 1 (56:16):
I was going to take a picture of it, but
I've already eaten half the sandwich, I'll tell you.

Speaker 2 (56:21):
With those famous Dave pickles too. That's a good coo.

Speaker 3 (56:24):
These pickles are delicious.

Speaker 1 (56:26):
They have just the right amount of kick to what
you're saying.

Speaker 2 (56:31):
Now. Were they a sponsor?

Speaker 1 (56:34):
Not yet, we're.

Speaker 3 (56:35):
Working on it. This sandwich is amazing. I eat for them.

Speaker 1 (56:41):
Well, there's another one there.

Speaker 2 (56:43):
I was going to say, does he have for them?

Speaker 3 (56:46):
Now? Back back in my marriage days, I was supposed
to bring food home from these podcasts, and while I
was driving home, I usually would eat whatever I was
bringing back. So by the time I got there, it
was gone.

Speaker 2 (56:57):
A hole got poked in the fee.

Speaker 3 (57:00):
There's a hole in it.

Speaker 1 (57:01):
That man explain why he's not married anymore. What do
you mean you didn't feed me?

Speaker 2 (57:07):
I hope that's not how it works.

Speaker 3 (57:09):
It might have has nothing to do with it.

Speaker 1 (57:12):
Mm hmmm.

Speaker 2 (57:14):
I gotta stop poking holes in the stuff I'm supposed
to bring. Tracy done right.

Speaker 3 (57:17):
I mean, it's not your fault that holes getting there.
Mm It was delicious and I love marble rye bread
even just has toast I do.

Speaker 1 (57:28):
Mm hmmm. Well, anyway, this is amazing. Pokingees on that
grill was was pretty cool. There's a lot of butter
in this bread too.

Speaker 3 (57:38):
Boys, I can see the butter residue on my fingers.

Speaker 1 (57:42):
Mhmm. You might have to take a break out of this.
That was a long pause. We're all eating well anyway,
mmm mm hmm. The one thing with the Blackstone grill

(58:03):
is that you can cook anything anything. Now I'm on
a waffle kick. I have a really nice higher end
waffle maker, and I've been experimenting with some different recipes
and whatever. The last one I did was blueberries. Oh god,

(58:24):
they're so good. And I make up one batch so
that and it's a big waffle and it's thick, you know,
it's like an inch high. So I eat that waffle.
I eat one of them, and then I have enough
to make one and a half other waffles, so I, I,
you know, make those. Nobody else is gonna eat them
right now, so I put them in a ziploc bag

(58:44):
and stick them in the refrigerator and eat them the
next day.

Speaker 3 (58:46):
You know, it's great.

Speaker 2 (58:48):
So now, I used to go to this restaurant a
long time ago. It was called Smegs for any of
you in Rochester that remember that place, and they used
to put bacon in their waffles.

Speaker 1 (59:01):
I thought about that was it? Did you like it?
Did you have?

Speaker 2 (59:05):
Oh? They were the best. I ordered that every time
it went really and it was just bacon bacon. You
cook the bacon first and you put it in in
an X shape in the waffle maker. When you do it,
so you put a little bit of batter down, put
the bacon in. Oh, I get a little more bacon
on or a little more batter on top, and then
usually they would take that and make it into a
giant breakfast sandwich.

Speaker 1 (59:26):
Oh my god, that's talk about like a great idea. Well,
I guess I know what I'm doing.

Speaker 3 (59:33):
Well, they weren't hanging out of the waffle then, right,
Oh yeah, that's that's amazing.

Speaker 2 (59:38):
Covered in cheese.

Speaker 1 (59:41):
Oh, now there's an idea.

Speaker 3 (59:42):
M that's what the one thing I left so for
a long time. Breakfast is one of my favorite meals
because there was one of the few meals where you
can you could combine that savory and sweet. Right, you
get the pancakes, but then you also get the bacon
or the maple sausage or whatever you know, and you
eat that together with the eggs, and so you get

(01:00:02):
the salty savory, but also the sweet at the same time.

Speaker 1 (01:00:08):
I have to admit this that my favorite meals, my
favorite meal of all time, of course, is primary right there.
I'll go anywhere and have Primary. But breakfast is number two. Breakfast, brunch, breakfast,
everything I'm in. I'm in a hunt of the world

(01:00:30):
for the best, the best of the best. What do
you call it? I forgot what the name of it is, Well,
I'll come up with it.

Speaker 2 (01:00:41):
No, it's a Benedict.

Speaker 1 (01:00:44):
Yeah, I love I love my eggs benedict. Now there's
this one restaurant we have here, there's a chain of them,
and they had a Benedict with hash and I thought
that's got to be a win. It was horrible. Oh man,
that's horrible. So I'm still in the hunt of the
world for the best eggs benedict. I love that.

Speaker 3 (01:01:06):
There's something. I bet you guys agree with me when
I say this. There's something about like a science side
up or a medium egg that when you cut into
it and that yolk just kind of runs down, uh,
and it becomes like another.

Speaker 1 (01:01:21):
Sauce of ustely. So I have to say before I
forget that, we have a new member of the family.
We have a new rescue dog, Willie. Willie Willie. Wait
a minute, I gotta Matt. The people and Willie Willie's

(01:01:51):
uh mom had to go into assisted living memory cares
thing and couldn't take Willy with him, and other family
members they had heard us talking about this on the
radio that you know, we didn't have a dog anymore
at the ranch, and called the office and talked to

(01:02:12):
Diana or whatever, and that was the end of it. Right.
We went there and picked him up, and that's amazing.
And he is unbelievable. Man, He's the best dog on
the planet.

Speaker 3 (01:02:20):
You've had some amazing dogs here at the same ye,
So you had, you had wish Poat, you had Winston.

Speaker 1 (01:02:28):
Winston, and now you have you. Now we have Willie Willy.
Now I'm getting pressure to change his name. They want
to call him Toby.

Speaker 3 (01:02:39):
I don't know if I like that one.

Speaker 1 (01:02:40):
I don't.

Speaker 3 (01:02:41):
I don't Is that your suggestion?

Speaker 2 (01:02:48):
It was not. I've been calling him Buddy.

Speaker 1 (01:02:50):
So Buddy's school.

Speaker 2 (01:02:51):
I feel like that's a good generic, you know, second
name for him. Hey, Buddy, how's it going.

Speaker 3 (01:02:56):
Yeah, he's a sweet I'm gonna have to say no
on Toby. I don't know if you ever heard watch
the Color purple, But if you watch the color color purple,
there's a character named Toby, it'll change your mind.

Speaker 1 (01:03:07):
He's not too smart.

Speaker 3 (01:03:09):
He gets beaten to death, he's a slave, and he
gets his foot cut off. And then it's based on
it's based on an actual event.

Speaker 1 (01:03:19):
Well, then I guess we'll skip over cold. Well, so
as Diane listens to this, the Toby's gone.

Speaker 3 (01:03:25):
Just just just look up the color purple and then
play some quips from that.

Speaker 1 (01:03:28):
She'll change your mind. So but anyway, that's roots. I'm
sorry that he's been here a week. Well, he's been
here six days. Man, he's a perfect dog. So is
he an older dog or he's five?

Speaker 3 (01:03:44):
Okay, all right, so he's you know, still young.

Speaker 1 (01:03:47):
But he has some serious energy. Let me tell you.
He's a squirrel Hunter's gonna he's gonna hunt squirrels. That's great,
and uh, chipmunks and these snakes and whatever. He'll be
out here on the ranch living and high on the hog.

Speaker 2 (01:04:01):
But you know, when you take him inside, he's he's
the sweetest dog. He cuddles right up on your lap
and he's not a barker.

Speaker 3 (01:04:08):
Yeah, and there's always a lot of leftovers here seven
ranch for Willie or whatever he's going to be.

Speaker 2 (01:04:15):
Oh no, there isn't.

Speaker 1 (01:04:16):
Well, no, no, they're also trying to I don't know
if I should say this. Yeah, they're trying the whole
rust of the families, trying to get me to not
give him, you know, table scratch. Yeah, and they want
to teach him how to be, how to sit and

(01:04:37):
you know, come and all that.

Speaker 3 (01:04:38):
And they'll be trained one of those.

Speaker 1 (01:04:41):
Yeah. I don't know if I want to train dog.
I want a dog that just rips stuff to pieces. Right,
Diane keeps saying to me, you can't. There's not going
to be another Wishbone. And Wishbone would kill anything indiscriminately.

Speaker 3 (01:04:58):
He was my alter go right, which makes sense, small and.

Speaker 1 (01:05:03):
Angry, but then when it was time to cuddle, man,
he was right on you. Yeah, you know, it's great
dog here.

Speaker 3 (01:05:11):
I was lucky enough to meet wish a few times too,
and he was awesome to me, So I liked him
a lot.

Speaker 1 (01:05:17):
Well, you're alone, nobody doesn't like you.

Speaker 3 (01:05:19):
Well, I am divorced.

Speaker 1 (01:05:24):
Well, I'm not sure they had anything to do with
disliking you.

Speaker 3 (01:05:28):
Yeah, so that's another episode and it won't be growing,
It'll be Jerry Springer.

Speaker 1 (01:05:35):
So a couple of things. First of all, you are
in the process and I don't know if I have
permission to mention this or not, but I'm gonna do
it anything. You're in the process of firing up inside
the margin. I am. Is that the right name?

Speaker 3 (01:05:50):
That is correct?

Speaker 1 (01:05:50):
Okay?

Speaker 3 (01:05:51):
So when I uh got full time at iHeartRadio back
in the days, I kind of let that go a
little bit because I was very busy doing what I
was doing with iHeart. So uh, it's part of a
smaller radio station. It's a community realiztation and you get
paid primarily off of sponsorships. But they once they heard

(01:06:15):
that I was a free agent, if you will, they
asked me to come back, and I said, we'll give
you your old showback. So I already interviewed somebody. I've
already got a pretty good interview about a woman named
Fanny Barrier Williams. Fanny Berry Williams was the very first
African American woman who graduated from Brockport.

Speaker 1 (01:06:33):
Oh, so that's perfect.

Speaker 3 (01:06:34):
And she's also the co founder of the NAACP. Yes yep,
And she was born in Brockport and no one knows about.

Speaker 1 (01:06:44):
Her really, say, Matt Wilson brings it to the table there.

Speaker 3 (01:06:48):
So I interviewed the person. Her name is Gianna Howard.
She's the person who runs the Fanny Barrier Williams program
at Brockport, which gives students who you know, come from
you know, maybe lower income families and also had good grades,
but not not the finances they go to college. Uh.
The scholarship was named after her and these the scholarship

(01:07:10):
gives these students an opportunities to go to Sunny Bronport
uh and and have some funding to help them survive
in the college. And these students have been doing amazing.
Have GPA is three point five. So we just talked
about the program and how the influence of Fanny Berry
and Williams helped that program. So that's gonna be our
launching episode at the interview I.

Speaker 1 (01:07:32):
Have with it hasn't happened yet.

Speaker 3 (01:07:34):
It's gonna the first episode will be on next Tuesday,
which is what that's March second or second second, third,
So that's you gotta get me.

Speaker 1 (01:07:44):
Then I'll promote that like crazy. That's wonderful.

Speaker 2 (01:07:47):
Yea.

Speaker 3 (01:07:47):
So it's It's something I kind of knew about, but
hearing the story, it's it's an amazing story. She's she
worked with Frederick Douglass. She was, she was she came
from slavery. Uh and and then she ended up going
to college and graduating from college.

Speaker 1 (01:08:02):
That's yeah, yeah, congratulations, thank you side the margin.

Speaker 3 (01:08:07):
Thank you so much, and I thank you for talking
about that. I do appreciate that.

Speaker 1 (01:08:11):
Also more beer. Oh yeah, yeah, while you're doing that,
thank you for reminding I almost forgot. Yeah, how could
I possibly forget that?

Speaker 3 (01:08:24):
Now?

Speaker 1 (01:08:24):
I've been trying to get Alex and Tracy, my daughter
Tracy and our co host today Alex, to do a
podcast because they did. They did something that is in
the top zo point five percent of the people in
the world, is that they walked the entire apple Achian Trail.

Speaker 2 (01:08:45):
I forgot about that from.

Speaker 3 (01:08:47):
How can you forget about that?

Speaker 1 (01:08:49):
From Georgia to Maine.

Speaker 3 (01:08:52):
I remember Tracy mentioned you told me about it when
I worked for your show, and I talked to Tracy,
I think after yours, because she was I think she
was on your show that day too, and I kind
of asked her a few questions about that. That's still outstanding.

Speaker 2 (01:09:06):
So it almost doesn't feel real. It was so long ago.

Speaker 1 (01:09:09):
Yeah, well it was what five or six years ago.

Speaker 2 (01:09:11):
I was twenty eighteen, so we're coming up on seven years.

Speaker 1 (01:09:14):
Wow.

Speaker 3 (01:09:14):
Wow.

Speaker 1 (01:09:16):
So a couple of things on that.

Speaker 3 (01:09:19):
Number One was one of the few times you got
Tracy on your show.

Speaker 1 (01:09:22):
Yeah, I mean yeah, and we would do interviews and
stuff and just try to get it across to the
folks because everybody wants to do that. Yeah, and the people, sorry,
extremely difficult.

Speaker 2 (01:09:37):
It's definitely difficult.

Speaker 1 (01:09:39):
So I've been trying to get them, you know, Alex
and Tracy at right at and the Appalachian Trail at
right eighteen at at the at eighteen podcast, right, I
like that the podcast of the century. That would be perfect.

Speaker 3 (01:09:57):
We'd put you up right on the Grilla's podcast network,
Ruler's podcast network.

Speaker 1 (01:10:02):
So Tracy came in in twenty eighteen something. She came
in the house and she said, Alex and I are
going to go down and walk the Appalachian Trail. And
I had read Bill Bryson's book about that walk in
the woods, which was a fantastic book, and it was
and it's like, you know, it's like, okay, I didn't

(01:10:24):
know much about it.

Speaker 3 (01:10:24):
Yep.

Speaker 1 (01:10:25):
And then when you know, when this became real, you know,
a few weeks later, when they said we're actually going
as a father, you're happy, nervous. Yeah, well I was
absolutely yeah. And you know they weren't married at the time,
and I'm not sure I'm supposed to say that, but well,
and that does happen before you, So I said, I said, Alex,

(01:10:48):
I said, can we go to breakfast? And he said, yeah,
of course. So we met for breakfast and we're having
breakfast and we're talking a little bit, and I said
to him, there's really only one thing that I want
you to say to me, that you will protect my
daughter's life, absolutely, protect her life with your life. And

(01:11:11):
he said absolutely.

Speaker 3 (01:11:13):
And you didn't do the bad boys thing where you're
shot on the.

Speaker 1 (01:11:17):
Gun, No, no, I did. He's got bigger guns than I.

Speaker 2 (01:11:23):
I think. Actually, what you said is if you see
a bear, you better be the one who gets eaten,
not her.

Speaker 1 (01:11:29):
That sounds more like you did see bears.

Speaker 2 (01:11:32):
We saw. I want to say, we saw nine bears,
and your daughter is fearless. By the way, there were
a few bears where she instead of going slowly away
from She quickly went.

Speaker 1 (01:11:43):
Towards Okay, that's my daughter.

Speaker 2 (01:11:46):
That sounds five ft of fury.

Speaker 3 (01:11:49):
Yeah, man, I would I would love to you know
what Jim mentioned in this, I would love to hear
that story.

Speaker 1 (01:11:55):
That is a that's a wonderful story, and it's and
and it could go on for hours and hours and
days and days. They would text, you know, because most
of the areas you well, a lot of areas you
didn't have cell phone service, but a lot of it
you did. Is certainly at the end and when you
were staying overnight and whatever you did, and they would

(01:12:18):
text either pictures or were here or whatever, and we'd
get it during the day, Diana and I, and we'd
rush home to see who could first write it on
the map, you know. So we have this this six
foot long map of all the way from Georgia to Maine,
where we write down every day how many miles and whatever,
and it was, it was. It was a lot of
fun for us too.

Speaker 3 (01:12:39):
That's an achievement of a lifetime. That's something that you
never outlive.

Speaker 2 (01:12:43):
Yeah, that's something that's on a lot of people's bucket list.
That's what they never get there.

Speaker 3 (01:12:46):
That's a legacy. That's a legacy. That's a legacy you
leave Dinmond. Wow, this is something that we accomplished.

Speaker 2 (01:12:51):
Yeah. And also I want to backtrack just a little
bit there. Thank you so much for doing that with
that map. That is an awesome piece to have just
the history of us taking that trip written down somewhere.
You were here on this day, you did this many
miles in the last week. Yeah, that was It.

Speaker 1 (01:13:07):
Was awesome fun. And they would send pictures. Yeah, and
so I would send them every picture over to my
office and my secretary of Pam would print them out
at eight by ten and so we have three of
these giant books of all this stuff and fascinating now
and go over to every once in a while.

Speaker 3 (01:13:25):
That's amazing. It's impressive. I thought me flying around eating
all over the country was impressive, but that this is
a little it's a little more impressive than that.

Speaker 2 (01:13:33):
We walked around and ate all over the country the
East coast at least.

Speaker 3 (01:13:37):
Yeah. But I mean, I just I was eating like
a glutton. I couldn't you can't walk out through the
way I was eating. So I'm impressed by what.

Speaker 1 (01:13:43):
You the the you know, there's I think that there's
a wonderful podcast in that because everything from the smallest
little thing because I know, you know, you had cell phones.
So Tracy would order new pairs of shoes. Yeah, over
to the next point that they were going to be
in a couple of days, and they both went through

(01:14:05):
I was multiple.

Speaker 3 (01:14:06):
I was gonna say, that's a that's a great point
because you're walking tons of miles. Yeah, you have to
tear through shoes.

Speaker 2 (01:14:16):
I think I went through, uh six pairs.

Speaker 1 (01:14:20):
And of course he's he wears like size thirties, right, well,
twelve and a half yea twice.

Speaker 3 (01:14:26):
Mine thirteens, buddy, really yeah, look at you look at
the boots. They're thirteens.

Speaker 1 (01:14:32):
That's too funny. But anyway, that's amazing at at Hopefully
coming to iHeart podcast near you.

Speaker 2 (01:14:40):
We'll see it might spark up some new hikes if
we do a podcast.

Speaker 1 (01:14:43):
Yeah, oh yeah, I know what a way to make
a living. I know people that could probably get up
that podcast up for you. I know a guy who
can get podcasts for yeah. Oh you know I know
a guy, Yeah, the great Matthew podcast specialist. All right,
what do you got there, buddy?

Speaker 3 (01:14:57):
All right, So I know, we love the taste of these,
So there's this is one of those kind of beers
where it's delicious.

Speaker 1 (01:15:04):
But it doesn't pack a huge punch, right, And.

Speaker 3 (01:15:06):
We've had these before and these are so delicious, but uh,
they're only like three percent or something like that. Yeah,
actually you have three.

Speaker 1 (01:15:16):
Parts when you balance it out from the last one.

Speaker 3 (01:15:19):
Yeah, yeah, it's as a three point to. So this
is the I've never said this right. Hopefully I say
it right this time. It's it's a German import. So
it's a Chaffer Shaffer Hoffer, Shaffer Hoffer, hath awais and beer,
you know. So this is a this is a U,
this is a variety of half ways. This is a grapefruit.

Speaker 2 (01:15:42):
I have had this before. It's fantastic.

Speaker 3 (01:15:45):
So we had a different flavor before, so this is
a new one for us.

Speaker 1 (01:15:49):
All Right, Matt goes to, oh, this is a bottle
with an opener. Deal, listen close, folks, here we go. Yeah,
I'm a pfessional beer drinkers.

Speaker 3 (01:16:00):
Don't try us at home.

Speaker 1 (01:16:01):
You do realize you was the wrong end of that opener.
It's still worked, they'll do. And that's the point. Yes,
jar out of your mind or.

Speaker 2 (01:16:14):
What something with a low ABV like that? Now, do
you call that a session beer because it's something you beer?
So you you are you have a knowledge based Yes,
it is a session beer. I have been consuming beer
information at such a rate in the last couple of months.

Speaker 3 (01:16:30):
Now that you're a make a creator of the beer product.

Speaker 2 (01:16:33):
I have a bit of a type a personnelity.

Speaker 3 (01:16:36):
Now that runs with the family.

Speaker 1 (01:16:40):
He may be our ticket to the big time, Matt.

Speaker 3 (01:16:44):
If we could get buy in our food with his beer,
yeah something well, or his food too. I was gonna
say he's a cook. Also, this smells wonderful. All right, gentlemen,
you're ready we go. M that is delicious.

Speaker 1 (01:16:59):
That's very good.

Speaker 2 (01:17:00):
Yeah, a nice crisp, clean slaver.

Speaker 3 (01:17:04):
That's awesome.

Speaker 2 (01:17:07):
Isn't that fun to say?

Speaker 3 (01:17:09):
I had my very first half of wie and at
the Tappa Mallet when they when they used to be
open back in the day.

Speaker 1 (01:17:14):
Did you hear that the old toads from was Yeah?
Heart broken?

Speaker 3 (01:17:20):
So so do you have you guys ever heard the
name Joe McBain before.

Speaker 1 (01:17:24):
No, I don't think so.

Speaker 2 (01:17:26):
So.

Speaker 3 (01:17:26):
Joe McBain he owns a bar right now called the Sheffield.
He used to be the owner of the Old Tappa
Mallet and another bar also by the gosh the Little
Terrier downtown to right by the right by the.

Speaker 1 (01:17:41):
Lake, Rochester, New York.

Speaker 3 (01:17:42):
Yeah. Yeah, so he's from England, chef, he's from Sheffield.
I believe that actually, uh and almost back in the
day when when the Toad was really hopping, all the
employees that the Old Toad were from straight up England, right,
So they all the people there were people who were
here the visa either going to school or looking for

(01:18:03):
work whatever, and temporarily they the Old Toad was really
good about about giving them work while they're looking for,
you know, a permanent residency. Right. So, Joe, I used
to work at a bar called the Blue Room. I
was a bouncer there and I'm surprised.

Speaker 1 (01:18:18):
I was, no kidd, Yeah, surprise.

Speaker 3 (01:18:22):
So the Blue Room was about two bars down away
from the Old Toad. So Joe mcbann was a good
friend of the owner of the Blue Room that where
I worked at. And I remember he's the only person
in the world that ever called me Maddie, right, I
would never let it and lived. Yeah, but he you know,
he had the accident my a my a, you get it.

(01:18:43):
So I'm like, all right, that that kind of that
that that dampen it a little bit, and the other
he would be going, Maddy, I'm like, what the hell's running?
But anyways, he would always invite me over to his bar,
and he wouldn't have me try because I wasn't a
craft beer person at this time yet. I was, you know,
I was drinking like Budweiser look bad even though your
standard beers. But he he wanted to get me in

(01:19:05):
the craft beer. So after hours, almost every time we
quotes the bar, a few of us would over to
the Old Toad after after hours and everything is closed,
and he would have me sample beers that he brought
for me or I shipped over for me. Really cool,
and I this is what when I when I learned
about things like half of ions and more of the
porters and the and the stouts and and everything else
that that I was never experiencing me for He's the

(01:19:28):
guy that got me in the craft beer.

Speaker 1 (01:19:29):
That's a great, great story. So the Old Toad started
me on craft and I read that, you know it's
the end of the line.

Speaker 3 (01:19:36):
Yes, we've been talking about it before. For the gym,
A lot of the a lot of craft bevisits are
going on business. Yeah.

Speaker 1 (01:19:44):
Well you know, sometimes things settle out and gets over
saturated a little bit, and and and the more craft
breweries there are, the more important it is to be
a perfect marketing genius of what you're doing.

Speaker 3 (01:20:00):
Yeah.

Speaker 1 (01:20:01):
Like I look at the mortalises of the world. Yea,
the frames and the froth they got, they have the
can and I'm thinking, those folks know what they're doing,
not that anybody else doesn't, but you you have to
be cutting edge. You have to invent and invest in
the people that can really really promote your business and
make it apps. Yeah. You know, if you're not filling

(01:20:23):
the seats, its not going to happen.

Speaker 3 (01:20:25):
Yeah, you know old told was was. It was a
long standing staple of this of this area though. So
it's sad when you see the the the people who
started the movement, right because this is like even like
around when robots was just starting out, you know what
I mean. So we're talking about that back in the day.

Speaker 1 (01:20:42):
Yeah, back in the day.

Speaker 3 (01:20:43):
Yeah, so there there were there they were like the
standard of craft beer back in the day.

Speaker 1 (01:20:47):
Well, of course, you know a lot of the finest
beers in the world came from England and that's very true,
you know whatever, So anyway, yeah, but you know, good story.

Speaker 3 (01:20:57):
Yeah, no, but no, but you're right for Jim Uh.
In today's world, you have to be there's something about
what you do has to stand out.

Speaker 1 (01:21:04):
Yeah, and if it doesn't, yeah, yeah, then you get
what you get.

Speaker 3 (01:21:09):
Yeah.

Speaker 1 (01:21:10):
And we've run into people, uh in our grillless travels
travels if you will, and we've run into people that
we thought, oh my god, those people are geniuses right there.
And then we've run into people I'm surprised they're open
Tomorrow's and not to be me at all, but it's

(01:21:31):
just it's the reality of it, you know. So nothing
would please me more than to have that cousin's lobster
truck pull right in this driveway. Those lobster rolls, those
are some of the yeah, really good and they're you know,
they're they're I don't want to call them small, but
they're not huge. No, but they're only twenty bucks. Yeah,

(01:21:54):
which you know, you you go to New England and
you're you're in the thirty five place to.

Speaker 3 (01:22:00):
Go to New England if you had to red lobster,
Bret lobster. Now is the lobsterol thirty five.

Speaker 1 (01:22:04):
Bus thirty five bucks?

Speaker 3 (01:22:05):
Yeah for a red lobster like the lowest barrel of seafood.
Their lopsterol is thirty five dollars.

Speaker 1 (01:22:13):
Now, I'm hungry.

Speaker 3 (01:22:14):
I know, I'm sorry.

Speaker 1 (01:22:15):
So we have to First of all, the temperatures the
last few days have been great.

Speaker 3 (01:22:21):
I brought I brought the weather back with me.

Speaker 1 (01:22:23):
I appreciate that, thank you. And things are melting off
a little bit, a little bit, a teeny bit of
a smell of spring maybe out.

Speaker 3 (01:22:31):
There, you know, because we're gonna go down against.

Speaker 1 (01:22:33):
Yeah, we're gonna go down again. But it's it's the
first of March tomorrow or Saturday, and your birthday or something?

Speaker 2 (01:22:42):
Right, Oh, I don't know if I have a birthday
this year.

Speaker 1 (01:22:46):
I've been saying, I don't understand this because I have
like three or four people that I know that their
birthday is on the twenty ninth of February. How unlucky
are you to be born on that day?

Speaker 3 (01:22:56):
Right?

Speaker 1 (01:22:56):
Does that? Is that a goofy deal?

Speaker 2 (01:22:59):
You know?

Speaker 1 (01:23:00):
Does it mess with your head? Oh?

Speaker 2 (01:23:01):
Definitely does it?

Speaker 3 (01:23:02):
Yeah?

Speaker 2 (01:23:03):
Like ten years old, I think I'm eight in the quarter.

Speaker 1 (01:23:08):
That's pretty fun. Well, I probably shouldn't have mentioned that either.
That's all right, but but it's it's it's like it's
like different. I mean, that's the one day every four years,
you know.

Speaker 3 (01:23:21):
Yeah, it is. It is weird.

Speaker 1 (01:23:23):
It's a weird thing.

Speaker 3 (01:23:24):
So let me ask you both this. So, as you mentioned,
we're coming to the end of the month of February,
coming into March. What's the big drinking holiday in March?

Speaker 2 (01:23:34):
See Patrick's Day?

Speaker 1 (01:23:35):
Yeah, I think the Saint Patrick's Day parade in Rochester's
on the fifteenth, I believe you're correct. And that's a
Saturday before and I think Saint Patrick's Day is like
Monday or Tuesday or something like that, right, And uh,
that's always a good a good day.

Speaker 3 (01:23:53):
Do you guys take part of the festivities of I
know you've been in the parade before and stuff like that,
but do you partake and like going and eating the
food and drinking the beat? Right, everyone's drinking Guinness that day,
and everyone's drinking the green beer. You know.

Speaker 2 (01:24:08):
I used to partake in the guinness drinking back in
my younger days. I haven't so much lately. But you
know you're bringing up something. I think this time next
year I should try and do a Guinness fake brew
and see if I can try it. Oh yeah, they're trying,
like yeah, this time year, that might be fun.

Speaker 1 (01:24:29):
And I'm I am actually one of the five judges
of the Rochester, New York Saint Patrick's Day Parade floats. Ah,
so you definitely will be and whatever. So I will
be out there.

Speaker 3 (01:24:43):
Drink am most likely.

Speaker 1 (01:24:48):
It's fun. It is fun if the weather's not too bad.
One year, it was like it was like fifteen and
we're sitting up on the thing and we're looking at
all this and they had two salamanders running behind it, right,
and I'm freezing to death, right and I didn't bring
enough clothes and whatever. So I reached behind me to
warm my hands, right, and my gloves caught on fire

(01:25:10):
from the sale.

Speaker 2 (01:25:12):
You know.

Speaker 1 (01:25:12):
So there's a ton of different stories in that. But
but yeah, that's always fun to parade's cool. There's a
big party downtown Rochester and is everyone irish that day?
Everyone's iris and uh yeah, you never know, it's it's
uh just be careful. Yeah, it gets a little crazy
that day too. I think you should come down there

(01:25:33):
to effect that maybe they need another judge too. You'd
be fun to be with.

Speaker 3 (01:25:37):
I haven't been, you know, I'm like you, Alex, I
used to be big there. If you look, if you
look to my Facebook history, you'll find some of my
earlier pictures or my eyes like a little glossy.

Speaker 1 (01:25:50):
Those are st Patrick's.

Speaker 3 (01:25:52):
Yeah, it's been a while since actually went down and
part took in that. But maybe this year I will
most we'll see.

Speaker 1 (01:25:58):
So you've been you've been off the radio now for
two or three weeks. Yeah, you miss it? Yeah, I
mean yeah.

Speaker 3 (01:26:04):
I went to school for journalism and broadcasts, right, and
that was that was my thing. So I guess it's
it's a it's a it's a it's a difficult answer
because I don't miss getting at three am three m
is every day, five days a week. That's that gets
a little rough, but you know, it's it is what
it is.

Speaker 1 (01:26:23):
I guess. Yeah, Okay, well you'll be back, I predicted,
do you think so? Absolutely? How are we doing on time?

Speaker 3 (01:26:30):
I was gonna say, we only have like ten more minutes,
so I do one more?

Speaker 1 (01:26:34):
Yeah, let's do another dig down? What the heck? Matt
goes to the freezer.

Speaker 2 (01:26:40):
Now, so far we've done a lot of sweeter beers.
We've done two sours, we've done a cider, and then
this hef Waisen is. Uh, we didn't really critique it
a whole lot O. This is on a little bit
of the sweeter, so it's very it's I think it's
pretty sweet.

Speaker 3 (01:26:54):
Yeah, it's pretty sweet. I think this next one might
be even sweeter.

Speaker 1 (01:27:00):
Chocolate no.

Speaker 3 (01:27:03):
Taramasou, tara masou. Yeah, So, gentlemen, we're gonna go out
with a bank.

Speaker 1 (01:27:08):
All right, you love me, Jim, I know, I know
you did damn it, Jim.

Speaker 3 (01:27:14):
So this so Southern Tier, as you know, they do
those kind of wacky beers every want. One of my
favorites and Southern Tiers is they're locating Buffalo out in
that area. This is their Terramasioux Imperial Stout. I figured
that's be different because we didn't do really any stouter
dark beers today, so I wanted to do a darker beer.
But this is Terra Masieux, so it's gonna be sweet.

Speaker 1 (01:27:36):
Right, guess I'm guessing eight.

Speaker 2 (01:27:41):
Alex Southern Tier and it's a stout. I'm gonna go
pretty high. I think eight's probably close. I'm gonna go nine.

Speaker 1 (01:27:48):
Ten tally it's a ten.

Speaker 3 (01:27:52):
So, uh, if you want to call him sick, do
that now.

Speaker 2 (01:27:56):
Before you open that up, let me ask you a question.
Does that have a caffeine content?

Speaker 3 (01:28:00):
That's a great question. I just take a look.

Speaker 1 (01:28:04):
I don't believe so, uh it's.

Speaker 3 (01:28:11):
I don't see caffeine. Listen on the ingredients. Yeah, so
this is uh, this is the good.

Speaker 1 (01:28:16):
Night beer because you could keep your eyes open all
night long if you head caffeine. Yeah right, please used
to be active and drunk.

Speaker 2 (01:28:24):
Yeah, sounds like a great combination.

Speaker 3 (01:28:27):
It's like a red Bull and vodka. Right, all right,
all right again this is a ten point. Oh so
this is this is how we're going to finish it today.

Speaker 1 (01:28:36):
Oh, you're using it right end you stop it. It
didn't make enough. You should use the point of that.
Don't listen to me, Oh my god. Grill grillsspodcast dot
com info at grill list Podcast's all right.

Speaker 3 (01:28:56):
We've been getting a lot of mail from our listeners.

Speaker 1 (01:28:58):
Keep it up. Get your right to uh right to
the website there where you can send us. You know,
say there's a beer like that. One gentleman down South
somewheres asked us to try rush beer.

Speaker 3 (01:29:12):
Yeah.

Speaker 1 (01:29:13):
That of course, Matt thinks he can get every beer
in the world. So that's that's fine. I can so
he'll he'll come up with it. But if you have
a suggestion or something you want to or if you'd
like to come in here and sit in on this,
or if you're wonderful podcast. If you make food, it's
less than a thousand bucks kid, anybody's And plus.

Speaker 3 (01:29:36):
If you're a restaurant or or a barbecue place and
you want to bring some food for us to try
about your place, we love that too.

Speaker 1 (01:29:42):
So when you sniff this beer, what do you sniff?
What do you smell?

Speaker 3 (01:29:47):
It smells like a sweet coffee almost.

Speaker 1 (01:29:49):
It smells like musu.

Speaker 2 (01:29:51):
Yeah, it does have a good coffee smell.

Speaker 1 (01:29:54):
Let's hammer there we go.

Speaker 3 (01:29:55):
I mean, you know, have you the best?

Speaker 2 (01:30:03):
Oh that's the rich.

Speaker 1 (01:30:05):
That's very rich. That's good.

Speaker 2 (01:30:08):
I like it.

Speaker 3 (01:30:09):
Yeah, it has a timer Sue flavor to It's they
got a little coffee flavor to it. Also, this one,
you can taste the ten yes, yeah, yeah, that's not
it's not hidden in this beer.

Speaker 2 (01:30:19):
I've got a little bit of the the pastry, the
cookie kind of flavor.

Speaker 3 (01:30:24):
And there also I get that too. But yep, you
get that sweetness, you get the flavor. You can smell
the sweet Yeah, yep.

Speaker 2 (01:30:31):
It's got a good, full bodied mouthfeel.

Speaker 3 (01:30:35):
But but after you're done in the back, you get
that bird of the alcohol.

Speaker 1 (01:30:40):
Yeah, you can tell. It's a it's it's a high
a round the on the level.

Speaker 3 (01:30:45):
Some of them hiding pretty good. And I'm not saying
that it's like you're taking a shot or anything.

Speaker 1 (01:30:49):
It's not.

Speaker 3 (01:30:49):
It's it definitely not. But but if you after you
drink it and you kind of like open your mouth
and close it a few times, you're like, oh, yeah,
there's a little bird right in the back of the throat.

Speaker 1 (01:30:59):
Most of the craft breweries that we that we go
do and do the you know, when we go and
do the show live and whatever. Uh, it's what a
one or two barrel some of them, some of them
are five or seven barrels, Yeah, something like that. I
think Alex is he's working on a one barrel deal.

Speaker 2 (01:31:20):
Yea.

Speaker 1 (01:31:20):
And then that's an easy jump from a one to
a five. And you and I are millionaires.

Speaker 3 (01:31:24):
Yeah, listen, I know you don't forget that.

Speaker 1 (01:31:28):
Yeah, no.

Speaker 3 (01:31:30):
I remember when we sat in a little back corner
at Robots, Remember we were and we ate there and
they had they had there, like their wooden barrels back there.

Speaker 1 (01:31:37):
Yeah.

Speaker 3 (01:31:37):
So the other small batch stuff. Uh, and the food,
my god, it was. That was an amazing meal we
had that day.

Speaker 1 (01:31:43):
I would love to well at we're still doing it,
but I'm slowed down just a hair on the whole
whole hog cooker things. Yeah, I need to go to
Nashville and pick it up, and I just haven't gotten
to it.

Speaker 3 (01:31:59):
Coming soon. The discussion continues for King Street, South Carolina.

Speaker 1 (01:32:04):
Yeah, we need to do that next year or this year.
Is it's October fifteenth or.

Speaker 3 (01:32:11):
The second week of October.

Speaker 1 (01:32:13):
Yeah, we still have a place to stay.

Speaker 3 (01:32:16):
There's two places we have options for it.

Speaker 1 (01:32:18):
Really.

Speaker 3 (01:32:18):
Okay, my grandmother's house as now and no one lives there,
but they my dad and his brothers went there. This
is where you and my father are very are very similar.
So my dad is in this How old are you now,
your seventies?

Speaker 2 (01:32:33):
Right?

Speaker 3 (01:32:33):
Yeah, my dad is in the seventies all right, and
he still climbed the roof to help fix that house.
Oh yeah, I mean, what are you doing.

Speaker 2 (01:32:43):
That sounds like Jim.

Speaker 1 (01:32:44):
Yeah, well, I mean you you know, I've met your
dad a few times. He's wonderful.

Speaker 3 (01:32:49):
Thank you, thank you. I appreciate it.

Speaker 1 (01:32:50):
You know, everybody needs a money guy.

Speaker 3 (01:32:52):
Yeah, my dad is a money guy.

Speaker 2 (01:32:53):
Yeah.

Speaker 1 (01:32:55):
The we need to figure that out because in the
uh we had it planned.

Speaker 3 (01:33:03):
We did, like during COVID, right, Yeah, it was we we.

Speaker 1 (01:33:06):
Started communicating with the festival, I don't know, June or so,
twenty twenty, right, and we said we're going. And then
you know, a month or two later we had it
all arranged and whatever, and they closed it all down
because of COVID. Ye, And then we tried the next year.
It didn't work, and then we skipped a few years.
So I need to fire that back up again. Yeah.

Speaker 3 (01:33:25):
And you you were in country with the mirror.

Speaker 1 (01:33:27):
Yeah, they had an area and rooms all set up
with us for internet so we could do our radio
programs and and and record grill lists. And what we
would have been, uh, we would have been out on
the in the festival.

Speaker 2 (01:33:41):
Yeah.

Speaker 1 (01:33:41):
According we should have been amazing. It would have been
so much fun.

Speaker 3 (01:33:44):
Yea.

Speaker 1 (01:33:45):
Uh, and you've told me an awful lot about Southern
all Peg cooking. Yeah, it's totally different than what you
get right.

Speaker 3 (01:33:52):
So here, when you get like a pulled pork sandwich
or whatever it is, it's pulled park it's pork shoulder, right.
They don't do that in King Street. It's a whole
hog always if they chop up whole hog and put
it out of bun free whole hog.

Speaker 1 (01:34:06):
Whole hog.

Speaker 3 (01:34:08):
Yeah, they cook the entire hog and they strip all
the meat off it and they chop it up.

Speaker 2 (01:34:12):
They've got room for three, right, Yeah, and.

Speaker 3 (01:34:15):
You get bits and pieces of the entire hog in
your sandwich.

Speaker 2 (01:34:18):
That's wonderful, that nice crispy skin that they do.

Speaker 3 (01:34:22):
That so well.

Speaker 1 (01:34:23):
Yeah, so we got Yeah, we have to take that
on the road. That would be fun.

Speaker 3 (01:34:27):
Yeah, ye, but yeah, I mean we have the place
to stay by I already I asked my dad if
we could do, you know, stay at the at the
house that He said absolutely, he said he'd be honored
for us to do that.

Speaker 1 (01:34:38):
Wild parties and stuff. He doesn't mind.

Speaker 3 (01:34:40):
I don't think he cares. Yeah, I've I've already drink
in my grandmother's house before. Wouldn't be the first time,
wouldn't be the first?

Speaker 2 (01:34:47):
Well, if we drive. I'll have to bring the keg.

Speaker 1 (01:34:50):
Oh yeah, there you go. Well, I've I've had a
lot of fun. This is the first time my son
in law, Alex, thank you so much for having Yeah,
I appreciate it. You gotta come back again.

Speaker 2 (01:35:02):
Or you know that that might happen.

Speaker 1 (01:35:04):
You're beer, by the way, outstanding out so much sour
mango sour uh. Is there a name for it?

Speaker 2 (01:35:10):
You know, I've been calling it a pineapple mimosa because
the flavors kind of came through his pineapple. But we'll see,
there you go, there you go.

Speaker 1 (01:35:19):
We'll be back, of course next week for another addition
to the Grillers Podcast. I hope you have fun this week,
mister Wilson, and if you need us, you know where
we are. Info at Grillers podcast dot com. Visit our
website grillerspodcast dot com and Jim Salmon dot com. Don't
forget to buy the Salmon Ranch, Cherry Bourbon Barbecue, Saws
of the Planet, and the Salmon Ranch Trailed Us Roum.

(01:35:41):
It's grilling season right here on grill This

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