Thanksgiving Special 2024

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.
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon. Hey, everybody,
welcome to grill lest Jim Salmon here along with a
great Matthew T. Wilson, and the T stands for the

(00:27):
traveling man. All right, buddy, welcome back.

Speaker 2 (00:32):
It's good to be back. Then, you welcome. I had
a great time, great time.

Speaker 1 (00:35):
And yeah, you you were in Florida. I was, Yeah,
I was some kind of a giant resort that I was.
It was awesome.

Speaker 2 (00:43):
So for the first couple of days, Jim, it was
about about eighty degrees of study almost every day.

Speaker 1 (00:48):
Okay, yeah, it was terrible. Good for you. In a
couple of weeks, I'm going to Cosmo, I know, for attend.

Speaker 2 (00:55):
That's why I don't feel that bad about it.

Speaker 1 (00:59):
So you know where I go. It's it's Margueriteville. Yeah,
twenty four to seven.

Speaker 2 (01:04):
Let me tell you something that I heard. There were
so many little like Marcurityville knockoff places there. Yeah, I
must have heard cheeseburger in Paradise like.

Speaker 1 (01:13):
Yep, And I want to get a I have this
particular Jimmy Buffett hat that I w it's the one
with a parrot with the with the margarita glass there
or whatever, and and I can't seem to find the
one that I want, So I'll go down to Mexico
and we get it. So I'm sure they have bry
every bar out there fire exactly. Well, everybody, welcome to grill.

(01:36):
This brought to you by the Pitt Barrel Cooker Company
Pitbarrelcooker dot com. This is the coolest new grill that
I've had. Uh. I've used it three times so far.

Speaker 2 (01:49):
Yep.

Speaker 1 (01:49):
It's great and a little bit of a learning curve,
but it's it's fun, yeah, because it's like a giant.
The one I have is the twenty two point five yeah,
porcelain coated barrel cooker and it's it's it's uh, I
forget exactly what a PBX model that's what they call it.
And and it's it's about five hundred bucks. But right

(02:11):
now for Christmas, yeah, I think it's for Christmas or
holidays or whatever.

Speaker 2 (02:17):
It's nine Friday, man, Yeah.

Speaker 1 (02:21):
And so you go to Pitbarrelcooker dot com and you
can get that one, and there's one in between. The
one I have is a twenty two point.

Speaker 2 (02:29):
Five look at shine fancy oil drum exactly.

Speaker 1 (02:34):
And and I although the top has like horseshoes, yeah,
the handle.

Speaker 2 (02:40):
You know, it's really cool, it really is.

Speaker 1 (02:42):
So anyway, I had a discussion with the folks at
Pitt Berrel, the lady and her husband that invented this
and owned the company, and she said, you're sure you
want the big one. That's for doing a lot of
course here term we do everything here on stereo.

Speaker 2 (02:58):
Yes, yes we do.

Speaker 1 (03:00):
But they also have the eighteen point five barrel smoker,
which is so cool. It has some racks in there
so you could do that. It has rebars you can
hang the yeah, and like a rack of ribs, yeah, ribs.
You could do a brisket in it. And then they
have the what's called the Protege at pitt Barrel. It's

(03:20):
the smaller fourteen inch and that's two ninety nine. The
one in the middle is three ninety nine, but the
big one is two ninety nine on sale. Right.

Speaker 2 (03:31):
That is insane. I might have to yet my pocketbook jib.

Speaker 1 (03:34):
So I went to h So, anyway, go to Pitbarrelcooker
dot com and get yourself one of those ships right
to you. So I went to the Ridgecrest Turkey Farm. Huh,
which is on one oh four here where we live
in this part of western New York.

Speaker 2 (03:53):
So what were you do with the turkey farm? What's
what's happening fresh turkeys?

Speaker 1 (03:56):
Ah? And if you drove by there on Friday, you
saw turkeys out in the pen when you drove by
on Friday evening there work one And so I we've
been getting turkeys there. And I was trying to figure
out how long twenty years Anyway, Now, I believe that

(04:16):
that the original guy, the older gentleman, kind of liked
the you know, the guy that owned the farm and
all that the turkeys were routinely huge. I mean you
could buy a forty five pound turkey. I mean it
was workout. Yeah, And I believe he passed. And then
there was a couple of years when nobody did it,
and then I think the kids got back into it

(04:37):
and whatever, and they've been doing it ever since.

Speaker 2 (04:39):
Awesome.

Speaker 1 (04:39):
So I called and ordered, I said, I want one
of the biggest one of the smallest, right, or you know,
nothing smaller. You don't twenty pounds because I cook one
on Wednesday, and because my wife Tyane, lovely wife Tien,
she likes to make sure that everybody's sent home with
a one foot pile of stuff. Right, and I got

(05:01):
a thirty two pounder, so on on on Thursday, we'll
be cooking the thirty two. On Wednesday, I'm going to
cook the twenty two pounder. I guess it is in
the pit.

Speaker 2 (05:12):
Barrel, so I'll be here on Wednesday and got it.

Speaker 1 (05:15):
Okay, Well, the fresh turkeys are cool, but they're not
for the faint of heart or.

Speaker 2 (05:23):
Wallet because you have to dispatch them three pound Wow.

Speaker 1 (05:27):
So I have two turkeys. I think it was twenty
three and thirty one point nine and it was two
hundred and six dollars and fifty.

Speaker 2 (05:34):
One cents turkeys. That's crazy.

Speaker 1 (05:36):
But here at the rants, you spare nothing.

Speaker 2 (05:39):
That's right, your pocket Your pockets are fat anyways, jim right, Yeah.

Speaker 1 (05:42):
Yeah, they're real fat, real fat. I have. I'm dead
broke and I came back and you know, they don't
take credit cards.

Speaker 2 (05:52):
Oh, so I take cash.

Speaker 1 (05:53):
They take cash and checks, so I got a check
from lovely wife ten before I left, ye, and when
I got back, of course I have to report how
much it was. And you know remember in the old
days when the cartoon when when a cartoon carrier character
got scared and the eyes flew out.

Speaker 2 (06:09):
Yeah, that's what she did. Ah, didn't you grill this podcast, buddy?

Speaker 1 (06:13):
I didn't. I did not. So anyway, coming up, you
will most likely only have a day or two to
listen to this, yep, before the big day, the big day.

Speaker 2 (06:26):
Yeah, are you so? I know, I obviously have known
you for for a few years. I know you're feeling
pretty well. You don't do these holidays small, do you, Jim?

Speaker 1 (06:33):
There's to be a lot of Yeah. I think this
year a little smaller than normal. Maybe I don't know,
fifteen eighteen people or something like that. Okay, and there
were times when it was twenty five or thirty. But everybody,
the kids grow up.

Speaker 2 (06:48):
That's what happens.

Speaker 1 (06:49):
My kids they always here. That's mandatory. Otherwise well never mind.
But you know, the extended family and all the cousins whatever,
they want to do their own thing whatever, and then
family drama kicks in. That's always fun, you know, yeah,
you don't want to talk about the election. There was
an election. Yeah, but anyway, the family, damn, I told

(07:15):
you that. So anyway, a good time will be head
by off. I will take my the one on Wednesday,
I stuffed with fruit oranges.

Speaker 2 (07:27):
Peel them.

Speaker 1 (07:28):
But I also then before I peel them, I take
all the zest off of it and put the zest
in there, and then I peel it, and then put
the uh the orangeine there, uh, and then a few
slices of apple.

Speaker 2 (07:43):
So this is the one that you're gonna do in
the pit? Okay, man, I might I might have to stop.

Speaker 1 (07:47):
You might have to bring the kids.

Speaker 2 (07:50):
I would know I could, can't. They're gonna be in Jersey.

Speaker 1 (07:52):
Oh that's right. Good. So, well, what are you going to? Well,
what are you doing on Thursday? Because you're more than welcome.

Speaker 2 (08:00):
Yeah, you know I I I was going to do
A friend of mine has a birthday party, So I
was gonna stop there. But now that I know you're cooking,
it's in the smoker. There's a possibility.

Speaker 1 (08:10):
You do know that that we never run out of
food here. I do know that, right, This is why
I have a weight. Yeah, me too. Uh So what
I'm going to do on Thursday with the big turkey
is I rub it down with butter, okay, and then
I do salmon ranch trail dust rub.

Speaker 2 (08:30):
That's the best rub on the planet a plant.

Speaker 1 (08:33):
And then I put a little extra more of course
ure coarse salt.

Speaker 2 (08:38):
Yeah, yep, that's good. Skin gets a flavor, yep.

Speaker 1 (08:41):
And then I will I will then also put another
hunk of butter, a full stick on top of it.

Speaker 2 (08:48):
A juicy turkey.

Speaker 1 (08:50):
I'll put two probes in it, yep. One in the thigh,
which I want to bring to at least one eighty five,
one in the breast that I want to bring to
one six. Because there's been times in history where people
have cooked the turkey thought it was done and got
into the dark the dark meat, and it wasn't cooked

(09:10):
enough because their legs are too close together. So what
I do is I pull them up and tie them
at the top.

Speaker 2 (09:17):
This is so stuff like this is important because I
know a lot of people cooking a turkey is sometimes
is not the easiest thing in the world, isn't. Yeah,
And I've been to a few houses where they got
the breast and white meat right, but did not get
the turk meat right, because like you said, you've got
to you got to bring it to a higher temperature.

Speaker 1 (09:33):
There's nothing more embarrassing than your mother in law lifting
up a piece of dark meat that's their favorite saying
this is not right. That's true, damn it, jim. So anyway,
stuffed twenty minutes of pounds is what we go buy.
I usually cook it at three and a quarter thirty
pounds would be. I got to get up, get it

(09:54):
on a tune them cook ten hours. Yeah.

Speaker 2 (09:57):
Yeah.

Speaker 1 (09:57):
And one of the things that I love about, of course,
follows my favorite time anyway, but Thanksgiving is when we
put that turkey in, you know, and then get up.
It's kind of a tradition. We get up at two o'clock,
get it going, and we put it in there and
then go back to bed, and then all night long
you're smelling it that delicious, absolutely wonderful turkey roasting.

Speaker 2 (10:20):
Holly turkey smells so good. So do you guys still
watch the Days Parade?

Speaker 1 (10:25):
Yeah? Yeah, yeah, that thing. It's so much fun watching
all those giant floats and things like that. I like that.
Now now I'm a little older, and I you know,
I mean, I I like the traditional stuff.

Speaker 2 (10:41):
You know, do you watch any football on yeah, of course, yeah, absolutely.
See Now this makes me probably so that you're doing
a lot of band stuff that.

Speaker 1 (10:49):
Day, last Sunday, the Buffalo Bills played the Little Winer guy,
my favorite thing. Of course, I couldn't resist posting on
social media. It was him as a baby. Yeah, my

(11:09):
homes got beat. Oh and it was so we had
a party at the barn. Of course you were you
were gone. I was not back yet, and so we
got you know, fifteen friends together.

Speaker 2 (11:22):
And we just that was a good game.

Speaker 1 (11:24):
It was a wonderful yea, it was, anyway, speaking, a
wonderful I gave you a little taste of some black
cherry wine. I'm good. What do you think?

Speaker 2 (11:34):
So I just finished it. Now we in wine. I
think we're similar. I don't like it really sweet, and
I tended like a dryer, but I like a little
bit of sweet, just a tad bit, right, not not,
But you didn't want to kill the flavor of the wine.
I think you nailed it. This is not overly sweet whatsoever.
It's still on the dryer side, but it's a hint
of sweetest to it that I.

Speaker 1 (11:55):
Like so so you would not sweeten this anymore.

Speaker 2 (11:58):
That's right, I would not that would be right. Here
is kind of where I like it.

Speaker 1 (12:02):
Okay, right, all right, I have to take that into consideration.

Speaker 2 (12:07):
What do you think you want a little more sweet?

Speaker 1 (12:08):
Well? I like you know, I like dry.

Speaker 2 (12:11):
I know you have a question about that that red
one that we have when we had that state that
was wonderful.

Speaker 1 (12:17):
Uh yeah, we live high on this is this is dry?
But it's not. It's not. But I do have a
circle of friends that like a little and as soon
as you mentioned black cherry, they want sweetie. So I'm like,
sweetness a little. We'll see what we'll see. And I

(12:39):
know you do a little sweeter would be bad. I
just don't want it to be like Boons Farm sweet. No,
it will be Uh. I almost forgot about um. I'm
actually pissed that you that you made me remember that.
I don't know it's gonna get bottle next week. Okay,

(13:01):
so we'll we'll see. I don't know. We've been sampling
so much of it that, you know, from one hundred
bottles down to fifty you know.

Speaker 2 (13:10):
Oh, so I do have something I want to bring
up to speaking of this, So A friend of mine
makes his own shine, really, so I bought a bottle
of it off him. I haven't pick it up yet,
but the next world of this podcast, we'll try that.

Speaker 1 (13:24):
Shine, all right. Yeah, Oh I love shine. Yea you
kidding me. I might have to stay a little longer,
but well, I can bring a cot here. I like moonshine.
So I have a friend of mine. He's actually the
corner here. He funny. He makes his own shine. He

(13:45):
made he made cherry, he made a cinnamon one or
a cookie one or whatever. It's wonderful taste, all right,
but it's it's for sipping only. Yes, you can't. You
can't do a Wilson. So anyway, it's pretty funny. So
I'm thirsty and uh and you're the man. When do

(14:07):
you have a first force?

Speaker 2 (14:09):
So this episode, Jim, I was gonna go kind of
go all over the board today, but we're staying dark today.
We're doing a lot of porters, a lot of stouts,
and Christmas theme yes, sir, yes, there's a lot of
wintery Christmas theme beers. So let me grab the first
one for you.

Speaker 1 (14:26):
Excellent. Matt goes deep into the Wilson refrigerator, or a
freezer that he brings and and uh oh that's a
that's a Sarenac.

Speaker 2 (14:34):
Yeah, it is a Sarenac. All right, it is a
caramel porter.

Speaker 1 (14:37):
Okay, all right, So first of all, I like anything caramel. Yes,
I love porters, especially this time.

Speaker 2 (14:45):
Yep, I love caramel. I'm trying to get the ABV
on there recently a while. He don't even let you know.
You're kind of just guessing on the abvs.

Speaker 1 (14:53):
We're pretty good at guessing. Yeah, we are.

Speaker 2 (14:54):
I'm gonna assume, because porters tend to be a little higher. Yeah,
so I'm gonna say probably like six point five seven,
probably around that point. But I can't I get it.

Speaker 1 (15:02):
I know Sarahanac a are they a craft brewery?

Speaker 2 (15:07):
They were. I think they have kind of gotten to
the popularity standpoint where they're not anymore, but but they
were for a while.

Speaker 1 (15:15):
Well here it is.

Speaker 2 (15:18):
Now you see why I missed it.

Speaker 1 (15:19):
It's five point four. I think that's not that bad.
So so what Jim does here? Jim smart? Jim takes
out his phone.

Speaker 2 (15:29):
I know I probably need glasses. I've learned this, but
doing this podcast, it's hard to read those.

Speaker 1 (15:35):
Little It is now I wear five point four okay,
twelve ounces utica five cent deposits. You kill me. Well,
I like that. I liked the idea of caramel porters too,
So we'll see.

Speaker 2 (15:55):
What find out how this is.

Speaker 1 (15:59):
Yeah, that shudn't sound that. That doesn't miss around. He just
you know, most people would use the can opener. He
just put it in his mouth twist it off as
funny things. I used to do that too. It's not
good for you. Don't do that. I had a dentist once,
not the one I have now, but thank you.

Speaker 2 (16:15):
Your dentist now is pretty good.

Speaker 1 (16:17):
I used to take like a wine, you know, wine
bottle that you took some out of and then put
the cork back in, put it in the fridge. I
would take it and put it in my mouth and
twist the cork off. And so I had a I
had a crown that kept popping off.

Speaker 2 (16:31):
So I went in there.

Speaker 1 (16:33):
He goes, what the hell are you doing? I go,
So I don't do that anymore.

Speaker 2 (16:38):
Yeah, eventually I eventually.

Speaker 1 (16:41):
I smell the caramel and I do, all right, let's
try it.

Speaker 2 (16:49):
It's not bad.

Speaker 1 (16:50):
That isn't bad.

Speaker 2 (16:50):
That's not bad at all.

Speaker 1 (16:51):
Yeah, I taste the caramel i too, and it's a porter.

Speaker 2 (16:55):
And it's not there's a little tiny bit of weekness
to it.

Speaker 1 (16:59):
Yeah. One of the things that I like about this
is I don't dive right in there and find clove
and cinnamon, yeah.

Speaker 2 (17:08):
Which we're probably gonna get.

Speaker 1 (17:09):
To alright, sorry, but this is a good yeah now
for you know, a regular institutional type sac.

Speaker 2 (17:21):
Yeah, okay, but it's not bad. It's not bad. It
wasn't and this and these aren't that expensive saranac for
a while. Lake Area of New York is one of
my favorite. It is beautiful, beautiful, it's beautiful out there.

Speaker 1 (17:34):
Yeah, that's good, Matt, you hit that one.

Speaker 2 (17:37):
I would definitely drink these. It's not bad at all.
And of course it's ice.

Speaker 1 (17:42):
Cold, which, oh that is ice cold.

Speaker 2 (17:45):
That's the important part.

Speaker 1 (17:47):
I have people in my life that I don't like carbonation,
and I can't wrap my head around it.

Speaker 2 (17:54):
That's weird.

Speaker 1 (17:54):
My wife doesn't like things that are highly carbonated. When
when it comes to quenching my third there's nothing that
does it like carbonation and and something I like like
ginger ale or you know, Elka Seltzer I've had you.

Speaker 2 (18:10):
Know, actually I drink sparkling water a lot. It's just water,
but the carmination makes me like it.

Speaker 1 (18:17):
But I have some people that just they have to
pour water and stuff to knock the carbonation out, and
it's crazy. They should be barred from the United States.
Make carbonation great against.

Speaker 2 (18:30):
Oh gosh, I'm gonna get this for a while now
in the interest of now never never. I love you, man,
I know man, So.

Speaker 1 (18:47):
All right, so, uh talk for a second.

Speaker 2 (18:53):
Well, you were listening to the grill this podcast. You
can find us on iHeart, Spotify, spreaker. Where to get
your podcasts. The truth of the matter is we work
for iHeart, so we of course would like you to
go to iHeart because you know they pass. But you
can get your this podcast were much anywhere you get
your podcast. You can also go to this girl, this
podcast dot com. Get find us there, don't forget. We

(19:14):
do sell. I think a sauce and maybe a rub
of some sort.

Speaker 1 (19:17):
Salmon ranch cherry bourbon barbecue sauce. Yeah, and salmon ranch
trailed us rub. That's right available all over it is
now New York area, Rochester, New York. There's a whole
list of them. I probably should have it in front
of me.

Speaker 2 (19:30):
But it's on Jim Salmon dot comic correct, yep, absolutely,
you can see. If you're local, you can go to
any of those stores they I've gone to many of
those stories to get my own. And also if you
are not local, go online Gridlesspodcast dot com. We'll figure
out a way to get it to you.

Speaker 1 (19:42):
So so what I have in my hand right now
this time of year, my brother twenty five years ago
gave me a dehydrator yep.

Speaker 2 (19:56):
Probably the best thing in the world, huh.

Speaker 1 (19:57):
And it's the round white one, you know, and you
can buy more things. You could have it one hundred
sections tall if you wanted it. I think I have
like eight sections. And so what I do is I
buy a you know me, I buy a cheap rump roast,
something with no marbling, and then I'll run it through
my slice heirt a eighth of an inch thick, put

(20:20):
it out on a giant cookie sheet, and then I
hit it with slappy Mama.

Speaker 2 (20:25):
I love that season.

Speaker 1 (20:26):
I do too now because everybody that I make it
for wants it to have a little kick. So I
don't have to worry about that with my wife because
she's not going to eat anything that's specially but it's great,
and I take it and put it in the I
pat the stuff down, put it in the dehydrator and
run it for you know, ten hours or so, and

(20:49):
then I make bags of it and I give it
away to the kids. This is del So it's not
it's not a food that you're gonna down and cut
or whatever. It's a it's a it's beef jerky.

Speaker 2 (21:03):
It's almost like meat potato.

Speaker 1 (21:04):
Chips and like on a when you're at work during
the day. And you can take the rest of that
bag too. I've got another bed I will so I Oh,
I like it.

Speaker 2 (21:15):
I love it. But this is my favorite kind of snack.

Speaker 1 (21:19):
And it's if you're on a carnivore diet.

Speaker 2 (21:23):
It's high protein, no car perfect.

Speaker 1 (21:26):
Now, the thing is, you're not supposed to chew when
you're on the radio, but we're both with it right now.
You're not supposed to leave it out more than a
day or so. So what I do with those bags
is I I bag them up, maybe ten pieces in each,

(21:47):
and I wind up with like six bags, and I
put them in a freezer and then I hand them
out to everybody.

Speaker 2 (21:55):
Let's be gone by tomorrow.

Speaker 1 (21:56):
Yeah, well that's a thing. My son calls me and goes,
when are you making the next back? Pretty funny, But anyway, it's.

Speaker 2 (22:05):
A great snack on the mics.

Speaker 1 (22:09):
And there's zero uh calories in this zero zero? Really
that's crazy as meat? Right now, A steak doesn't have
any calories?

Speaker 2 (22:20):
Right, Sure, that's what I tell you. That's what I
go with, right, That's what I tell as I cut
to the fatty marbled steak. There's no car.

Speaker 1 (22:31):
Well anyway, I just associate calories with sugar.

Speaker 2 (22:37):
Well, yeah, I get it. It's healthier to eat it,
but you know there is fat associated with meat too,
so but it's it's delicious and if and you're if
you are on a carb free diet, then it's fine.
These a bunch as you want to.

Speaker 1 (22:51):
That was good washed that pairs well with it?

Speaker 2 (22:53):
Does actually, yeah, by the way, this is this is
all carbs.

Speaker 1 (23:02):
So today's I have a two banger treat for you today.

Speaker 2 (23:07):
Okay, I'm excited.

Speaker 1 (23:10):
We tried to do grill this once a week, and
you know you have I was gone family, little kids,
you're off winning trips to Florida left and right. You know,
I mean, next thing, you'll be in Hawaii or whatever.
But anyway, life gets in away for both. I was
sick twice and you know, and you don't feel it.

(23:32):
You don't. You got to come to the microphone ready
to bring something to the table. So anyway, we were
a little behind, so we're going to make it up
a little. But the I don't know where was I
going with them. So anyway, two things we have. I
know what it was. So the last time we were scheduled,

(23:54):
I was making bacon wrapped bass scallops, right, and of
course something happened and either you or I canceled or something.
And uh so anyway we had to eat and without you.

Speaker 2 (24:06):
I appreciate that.

Speaker 1 (24:09):
So in honor of you, I remade them today.

Speaker 2 (24:13):
Well I appreciate that.

Speaker 1 (24:14):
Now. Base scallops are They're a whole different deal. When
you go to a restaurant and you order scallops, they
are they're usually bigger. They measure them in like U
ten I think is the biggest, and they there's a
measuring system, but most scallops fall under one or two

(24:37):
of these umbrellas. Base scallops are sea scallops, and and
you know, everybody's most likely familiar with c scallops because
that's what you get in a restaurant or if you're
you know, money is no object for you. You go to
you know, Wegmans, and you buy these scallops, right, but
you know how cheap I am. So base scallops, on

(25:00):
the other hand, are are less expensive, and they're smaller.
They're usually a half inch to or three quarters of
an inch in diameter. So what I do is I
saw them out. You buy a big bag and it's
I think it's like eighteen bucks. But I make it.
I like it, make it last for months, right, And

(25:21):
I pre cook some bacon and then I wrap it
around it and I put a toothpick through it, and
then I put it in a pan. I fill the
pan up with them, and then I melt some butter
and pour because when you wrap the the bass scallop
with a piece of bacon, there's a little cup there
right where the bacon sticks up, and I pour a
little butter, and then we run the you know, we

(25:44):
run it in the oven a little bit. And then
there's always some leftover bass scallops that I sprinkle around
the pan, which you will enjoy. And so I had
a couple of little teeny scallops left over, so I
gave them to diam Well. I made her supper separately
from Greless here tonight. And she she looked in that pants.

(26:08):
She says, you sure that's enough for you? And uh
and uh, mister Wilson, I can't. I gotta say what
she said, are you sure that that's enough for Matt?
And I said, well, I'll find out. Listen, so it's
all good.

Speaker 2 (26:28):
I will tell you this, Jim. I love scallops, I
love bacon, I love butter.

Speaker 1 (26:36):
Now, sea scallops are caught year round, uh in two
hundred meters deep in cold sea waters, and they normally
range between one and a half and two inches in diameter. Uh.
They are also a thing with a hinge shell. So
a lot of people you know, you don't. It's not

(26:56):
like an oyster or a clam where you are a
muscle like you see the shell. So, but base scallops
are are done closer to shore, and they're still in
cold water, but it's much shallower. And now I don't know.
I couldn't boil this down enough to figure out whether
base scallops were just young sea scallops. I don't know

(27:19):
the answer to that, but anyway, you know, you can
you can get like a hundred of those things or
two hundred of them in a bag, and so it's
much more economical. And of course my job in life
is to make sure that I I buy the cheapest
cut of whatever I can and turn it heav right, So.

Speaker 2 (27:39):
A couple a couple hundred scallops, So that's a good
snack for me. I'll just get you gone, just to
get me started.

Speaker 1 (27:45):
That's too funny. We're gonna have another drink here because
Matt has some great beers today. And uh, and then
we're going to talk about Christmas prime ribs. Yeah, now
you're also invite to that too. But the girls will
be back by then.

Speaker 2 (28:02):
They will be back by then. And I do like
private lot.

Speaker 1 (28:06):
So that means saved me something, no matter what.

Speaker 2 (28:08):
Exactly is what that means. Yes, all right, So you
want to try another beverage.

Speaker 1 (28:13):
Yeah, see what you got? That Carmel porter was a win.
I like, I really enjoyed that. Saranac makes some good beers.
You know, we try to stick with the whole craft
brewery thing, and that's that's our our focus right over
here on grill list. But every once in a while
a local brewery like that that's made right here in

(28:36):
New York state, Yep, there's something we just can't pass up. Absolutely.

Speaker 2 (28:40):
Sometimes those macro beers aren't that bad, so and there's
something about that. So this one's not. This is this
is a craft brewer. It's a Great Lakes Brewing Company
from well, the Great Lakes.

Speaker 1 (28:51):
Which we have one right north, we certainly do.

Speaker 2 (28:54):
And this is their Christmas ale. It says ale with
spices and honey, okay, all right, seven point five. So
it's got a little bit of a kick to see
exactly seeing that there's it's a Cleveland I canned by
Great Lakes Brewing Company in Cleveland, Ohio. So three ibu

(29:18):
seven point five. Abv uh. And I don't know. I'm
like you Christmas ales or hit or miss with me?

Speaker 1 (29:26):
Right? I agree.

Speaker 2 (29:27):
Sometimes they're perfectly done. Sometimes there's there's there's too much
spices stuff it in. So we're gonna find out if
this is a hit or miss.

Speaker 1 (29:34):
It's like when you walk into the the grocery store.
We're out in the in the lobby as you're walking in,
they have all of those Christmas trees and those things
that smell like I don't know what the right term is,
but like making yes, yeah, same stuff. It drives me too. Yeah,

(29:58):
we're gonna find out. This is gonna drive you nuts
or it's to be a good dover all right, flip
the top. Yeah, the sound we love here on the
earth yep? All right, okay, so it's looking like an
amber ale. It does very much, so good call yep.
You can see through it a little bit of a

(30:20):
head on there. I don't smell a lot of spice.
You know.

Speaker 2 (30:25):
It's not strong, So that's good. That's a good sign.

Speaker 1 (30:28):
Well what do you mean seven to one?

Speaker 2 (30:29):
Right? I mean the smell, but you're right, it's strong booze.

Speaker 1 (30:34):
Let's try it up there we go. Okay, I got
the spice.

Speaker 2 (30:42):
You definitely got the spice, isn't There's a little honey
in the back.

Speaker 1 (30:45):
You can taste it.

Speaker 2 (30:45):
But this, yeah, I know, I know, I'm with you.

Speaker 1 (30:50):
Well, I don't know. I think I'm rush to judgment
on this.

Speaker 2 (30:55):
It's not as potent with the spices as I've had,
so it's not terribly overspiced, but it's definitely there.

Speaker 1 (31:05):
Yeah, I don't dislike this.

Speaker 2 (31:09):
Yeah, I'm kind of with you on that. It's not
my favorite, but I don't hate it.

Speaker 1 (31:13):
Yeah, I don't hate anything. Well, well there's some well
you try not to. I don't know. That's a little different.
I have to marinate on that as you say.

Speaker 2 (31:25):
Yeah, yeah, yeah, it's okay. I would I think I
could drink a candid this. I don't know if I
would buy a whole bunch of them, but yeah, well.

Speaker 1 (31:34):
Yeah, I mean you and I would not pour almost
anything out that.

Speaker 2 (31:38):
Now, that is true.

Speaker 1 (31:41):
I gotta tell you a little story, all right. Now,
we've been doing grillss here for a while now, actually
three or four years probably. We're pushing one hundred and
odd episodes whatever episodes of grill Ist, and it's so
much fun when we come in here. We're doing this
for us, but we're also doing it for people that
might want to listen to us horse around. That's true.

(32:02):
And every time you come in here, you bring me
beer and I provide food. And when we're done, some
of the beer cans that were stellar go up on
the wall of fame. You have this.

Speaker 2 (32:17):
People don't get to see this, and somebody I'll take
a picture of it for everybody. But there's a wall
of fame that she has here yep, with some of
the best beers that we've had.

Speaker 1 (32:25):
But ninety nine percent of all of the cans and
bottles that we that we drink the beer of go
in the I don't know what you would call it,
the recycling shed. There you go, and all the parties
and gatherings and weddings and stuff that we have here

(32:48):
at the barn, they go in these giant contractor bags.
So I looked over at the at the shed the
other day, the recycling shed, and I saw the garbage
bags were above the top of the six six foot

(33:09):
fence right grill those guys, And I'm thinking, man, we
pounded these things, right. So I said, Okay, today's the
day I'm getting in there. I'm taking them down to
the recycling bin. So I email my local recycling bin
people and I said, look, this is I'm going to
bring you, I don't know, a lot, twenty to fifty

(33:31):
to sixty garbage bags, contractor bags filled with cans. I said,
I'm going to drop them off and then you you know,
you process them and you just call me and tell
me what it is. I'll come down pick up the money.
Right's done. So I also always say to them, look,
this is an outside storage and these these aren't necessarily

(33:54):
one hundred percent clean, so whatever, So I can get
into this project, right. I pull out all those things,
and I've got this pile and normally I take it
in my pickup truck. I get it in the back
of the truck. There's no way that's just gonna happen, right,
So I get out the trailer. I have a trailer

(34:14):
that's twelve feet long and like.

Speaker 2 (34:17):
Six some feet wide.

Speaker 1 (34:19):
It's completely shot, right, it's a disaster. The lights don't work,
it's rusted out, as bent in half in places, whatever.
And I thought, well, I can't say this, but I
most likely would not get a ticket. So I hooked

(34:43):
it up. I piled this thing high with these and
recycling things like five miles away. So I weaseled my
way through the back alleys, you know, the backwoods and whatever,
and I wound up there and I dropped the stuff off,
and they call mean the next day, and I had

(35:03):
some stuff going on here, so I had Diane go
down and pick up the money. So she came back
and I said, how much did you get and she goes,
just take a guess, and I said, I don't know.
Ninety bucks right, And then Welch was here doing some work.
You know, we had some trees. Our tree guy was
taking some trees.

Speaker 2 (35:24):
Guy.

Speaker 1 (35:24):
Yeah, and uh and and he goes, I don't know,
seventy five bucks two hundreds, oh my god, two and
forty dollars just from bottles of bottles. Again, and I
still have not a quarter of them left, but maybe
a little less than that to take in. So it's

(35:48):
pretty funny.

Speaker 2 (35:49):
Do we need counseling?

Speaker 1 (35:52):
Well, they take it in the consideration that a lot
of the stuff comes from the parties at the barn.
It's a competation every Yes, we need counseling. And also
we do the Yeah, we do the com What are
you talking about? So two hundred and forty bucks worth
of cans and bottles? So I thought that was pretty funny.

Speaker 2 (36:12):
That means that we have a good time here and
we do this podcast.

Speaker 1 (36:16):
So you are too funny.

Speaker 2 (36:20):
You're right, it doesn't it's not. Every time I tak
another step is not that really? It's not that bad, No,
I kind of it's grown on me. Yeah, same same,
you're going to do with the rest of it. There
you go, my friend. I'm good because we got more
beer drink anyway, all right, don't worry, we got plenty.
Speaking of throwing up those bags, I mean, I'm here

(36:40):
to help you out.

Speaker 1 (36:41):
Speaking of beer, think New York Drink, New York dot Com,
now life gun in the way.

Speaker 2 (36:48):
We missed it. That's one of our favorite ones too.

Speaker 1 (36:50):
It was last weekend. Uh, the New York State Craft
Brews Association had a festival in Syracuse, and I'm sure
it was a wonderful that it was. Is that the landmarks?

Speaker 2 (37:01):
I feel sad what we're talking about it?

Speaker 1 (37:03):
Yeah, and we we just it's so much other stuff.

Speaker 2 (37:07):
That's that's one of the ones that we really never
missed too.

Speaker 1 (37:10):
I know, well, we won't miss it next year. No,
but coming up, the New York State Crap Beers Association
has a festival in Albany on January twenty fifth, twenty
twenty five. It's a Desmond Hotel. Now, we have not
missed that one either.

Speaker 2 (37:25):
Ever, and that one's one of our favorites.

Speaker 1 (37:27):
So that one we will plan for. Uh, well, you know,
it's so much fun. We also get a hotel it's cool,
it's beautiful. Yeah. So anyway, if you've thought about you know,
you like crap beer or you haven't tried it, or
you're looking to do something different in your life, go
to Drink New York Think, Think New York Drink New

(37:47):
York dot Com Think and why Drink and why dot
com And you can get their.

Speaker 2 (37:55):
App too, by the way, have an app.

Speaker 1 (37:58):
Yeah, they have an app and you get to app
and then they send you all kinds of reminders of
what things are and you go to particular breweries and
you get discounts and it's just wonderful.

Speaker 2 (38:08):
So that's the one that you want all that stuff?

Speaker 1 (38:10):
Man, Yeah, you've been You've been lucky for me because
I won a whole bunch of stuff at that Albany
a couple of years, like cases, cases, and I gave
you a couple of bottles. And then you and I
were at Batavia Downs and I want a ton of

(38:35):
money with you.

Speaker 2 (38:36):
Well, I lost every single dive.

Speaker 1 (38:38):
That that was pretty funny. So I I yeah, and
I text my wife. I said I won two hundred
and eighty bucks or whatever it was. She goes give
half to Matt right now, that that was fun anyway,
So do you want to try another beard? You want
to eat?

Speaker 2 (38:56):
Well, you know I'm always ready to eat. I guess
I'm gonna throw the question back to you.

Speaker 1 (39:01):
You want to try one more, Let's try one more
more and then we'll because once you get started on me,
you gonna.

Speaker 2 (39:09):
You know me very well. All right, so let's let's try. Uh,
you know what, I think? I brought another pumpkin beer
for as time.

Speaker 1 (39:15):
Okay, all right, now, I'm I'm you know I'm I'm
not gonna hate on pumpkin beer. Uh, yes, I am.
You're listening to the Grillers podcast on iHeart and Spotify
and Apple Speaker wherever you get your podcasts Jim's Hammond
along with the great Matthew T. Wilson. Today the the
tea stands for a traveling man just back from Florida

(39:37):
on vacation. And you know I was going to get
into asking him about the women, uh and stuff.

Speaker 2 (39:42):
I may have sent you a picture.

Speaker 1 (39:44):
Yes you may, which I shared with the whole world. Listen,
you're funny.

Speaker 2 (39:51):
I'm a larger dude, but I'm I'm appreciated.

Speaker 1 (39:54):
Now you wherever I go with you, you are a
chicken Madden, You're like taking a puppy with you. You're
the best that ever lived. Oh my god. So you
know you just point over there and go send mad
over there. He'll bring her back. I'm just teasing you,

(40:16):
but it sure sounded like it looked like you had
a great time in Florida.

Speaker 2 (40:21):
Jim. I know, I know you're a fan of seafood,
and we've we've eaten seafood together before. About you eat
seafood now? Actually, yeah, it's some of the best freshest
seafood I've ever had. It's so cool, so good, so good.

Speaker 1 (40:35):
A lot of that is fresh caught right off the coast,
and then you know, within hours it's right there on
your plate, which is kind of cool. You can't beat that,
you really can't. So what do you got there, buddy?

Speaker 2 (40:46):
This I don't think. I don't believe this is going
to be an independent brewer because it's from Dunkin Donuts.
It's their pumpkins spiced iced latte.

Speaker 1 (40:57):
Okay, so right out of the gate, I would expect
this to taste just like pumpkin pie spice, right because
it's them. Yep, So I hope I'm not disappointed.

Speaker 2 (41:12):
Here, so I want to I always try to bring
us back to earth. Right, We've had I don't know
how many pumps, so many pumpkin beers.

Speaker 1 (41:20):
We've liked one, one, one, and neither one of us.
That's a shame in it.

Speaker 2 (41:27):
Well, we were deep into that festival, by the times.
So it does not normal Americans. You do realize. I
do know that. I like I like how we do things.
I'm fine with it. This is six percent alcohol, okay,
so you know, not not real high, not real low.
It's kind of like slightly above average.

Speaker 1 (41:47):
Okay. Now there's what's the ABV on that? Do you know?

Speaker 2 (41:51):
Six point zero?

Speaker 1 (41:52):
Okay? All right, okay, all right, so that's that's not terrible.
Mat goes to the microphone and it's been uh.

Speaker 2 (42:00):
American Spike beverages Boston, Massachusetts and Puerto Rico. There you go.

Speaker 1 (42:07):
Well, I guess they bottled. I love Puerto Rican food.
I mean, of course, you know. I'm in the hospital
two days after it. God is it good?

Speaker 2 (42:20):
Here we go, Yeah, it smells good?

Speaker 1 (42:26):
All right? Yeah, pores ooh that it's almost like a
fruited a heavy fruit. It looks like a coffee with
milk with milk in it. Yeah, it's got that you know,
that tan color smell, that wow smells. This has some possibilities.

Speaker 2 (42:53):
We might be impressed by this.

Speaker 1 (42:55):
Here we go, Here we go, Yeah, Jim, Yeah, that's
not bad. That is not bad. What so how much
was that? Do you know.

Speaker 2 (43:13):
A tall packet is at the big box? Well, i'll
just say the name Wigman's. I think it was about
fifteen bucks for a six pack.

Speaker 1 (43:20):
Okay, this is actually pretty good. Now it's it tastes
like pumpkin. It tastes like spice. It's thinner, it's thinner,
but it's got the sweetness of pie. Yeah.

Speaker 2 (43:37):
Yeah, this is I'm upset that I came from Duncan.

Speaker 1 (43:41):
But sure it's a beer, right Yeah. Does it tastes
more like an iced coffing coff It really does. Yeah,
that's good. I like that.

Speaker 2 (43:53):
I'm not gonna I'm not mad at this at all.
Out of the pumpkin spice stuff, this is probably one
of the better ones we've had.

Speaker 1 (44:01):
You said six.

Speaker 2 (44:02):
Point six point oh this could be dangerous very fast.

Speaker 1 (44:05):
Yeah, how made your brain?

Speaker 2 (44:10):
All right? I am uh, I'm gonna have to say
this and be honest, I'm shockingly impressed. I really am.

Speaker 1 (44:17):
I am too. Yeah, yeah, it's a little more. I
will share the rest of you. No, you can have it,
go ahead. Matt Wilson's ky. Matt Wilson's a wonderful him
in Van. It's not that I had that conversation with
somebody about you and I said, he's one of the

(44:39):
nicest people I've ever known. And I said, my comment
was that upon meeting Matt Wilson, you you instantly like him.
Now there's a lot of people that you meet and
and and you you think, well, I don't know or whatever.

(45:00):
You gotta to investigate a little more, right exactly, But
you'll stop. No, I'm dead serious. You you are a
You're unique. I will say that, yeah, in a lot
of ways. And and uh.

Speaker 2 (45:19):
You sent me that video will be ter a TV.
I don't want to go that.

Speaker 1 (45:22):
So funny you know that I enjoy this stuff like that,
hey man, hop on that thing?

Speaker 2 (45:31):
But which sold my question? I like, I like to
ask you all the time, would you buy this?

Speaker 1 (45:34):
I would?

Speaker 2 (45:34):
I would?

Speaker 1 (45:35):
Yeah.

Speaker 2 (45:35):
Absolutely.

Speaker 1 (45:36):
Actually, I'm not sure that even Diane Mte like that
because it's not heavily carbonated, it's it doesn't taste anything
like beer. Yeah, yep, I might have to give her
some of that.

Speaker 2 (45:47):
This is like your morning coffee with a little bit
of a kid.

Speaker 1 (45:49):
I'll get two or three of these down there, and
we're good about the boom. All right. I think it's
time for you to eat something. I think so, and
I have a treat for you. I'm excited. Bacon rap
based scallops. There's a few extra scallops in there too
that aren't wrapped with bacon. So I'll play it up

(46:10):
and you can fill the people in and something. Jim
will be right back.

Speaker 2 (46:20):
This is the Grillings podcast again. Like I said before,
you can find us on iHeart, Spotify, Speaker, Apple, Google,
wherever you get your podcasts, or go to grillersodcast dot
com if you want to see some of the pictures
that we've taken over the years of the events that
Jim and I have went to. We've gone to a
hopefully years. We've been to a lot of events from
Roharbox to the festivals to we we've done some lives

(46:42):
at actual craft breweries. We've done a lot of cool things.
We have a lot of those pictures up there, so
if you're kind of interested in seeing those stuff through
throughout the years. Go to grillispodcast dot com, and like
I said before, go to Jim Salmon dot com and
see other stores where you can buy the Salmon Ranch
Trail Dust and the Salmon Ranch Cherry Bourbon barbecue sauce. Now,

(47:02):
I remember many times that Jim and I have been
at these stores that seldom and there are the people
that have been skeptical of the sauce. I didn't want
to try it, and I kind of bullied them into
trying it and that they loved it.

Speaker 1 (47:12):
Me.

Speaker 2 (47:12):
I also bought a jarred it.

Speaker 1 (47:14):
That's where all that magnet thing. Because I remember that
one guy he came in. He was man, he was scowling,
and he walked by and somebody said to him, you
want to try this whatever? And you you said, hey man,
you gotta try this. Come on, come on, you gotta
try this. And he tried it and it kind of smile.
He smiled. Yep, he did you know? He was just

(47:34):
heading out to fight Tyson.

Speaker 2 (47:37):
Oh we gotta talk about that later to Did you
watch that?

Speaker 1 (47:39):
I did not? Oh? Man, Yeah, Tyson got twenty million
dollars for just showing up.

Speaker 2 (47:45):
Come on, I agree with you.

Speaker 1 (47:47):
He's fifty eight fifty eight years old. Yeah, I mean,
come on, that's like me fighting.

Speaker 2 (47:52):
Did you look at it?

Speaker 1 (47:53):
He's ripped, He's ripped.

Speaker 2 (47:55):
Yeah.

Speaker 1 (47:56):
Now the other guy, I don't know. He got forty million.

Speaker 2 (47:59):
Yeah I know, I'm not. So here's the thing, Jim,
I'm not using and you know me, I am not
a conspiracy three person. I never really am. But there
is a few times it look like Tyson coulda knocked
his head off and he just did not.

Speaker 1 (48:12):
He didn't do it. Yeah.

Speaker 2 (48:13):
Yeah, I don't know if he threw that or not,
but we don't know.

Speaker 1 (48:16):
I remember when Lyle Alzado fought Muhammad Ali. Remember that. Now,
Alzado was a god, rest his soul. He was a
football player, he was, And I'm not sure I remember
the pre fight where Ali said, Wow, if you get
serious with me, I'm gonna beat him to a pulp.

(48:38):
And uh, I forget who won.

Speaker 2 (48:40):
But whatever, Yeah, I mean it was they they were
they did the American thing. They got a lot of money. Yep.
So there you go. I just had a couple of
those stupid good Jim.

Speaker 1 (48:53):
And these are awesome. This is the poor man's scallop, right, here. Now, bacon,
we go through a stunning amount of bacon here, and
I shop it everywhere. Yeah right, I mean, if you

(49:15):
buy the the three dollars and twenty nine cent bacon,
that's the stuff that's the rejects. It's all uneven and
it's mostly fat. Yep, so you have to be careful,
careful with that yep. But god, this is good.

Speaker 2 (49:29):
So the scallops have a little bit of sweetness to it.
They're like marshmallows. They're they're soft and they just kind.

Speaker 1 (49:35):
Of melt and they're not overcooked.

Speaker 2 (49:36):
And they're not and that's it.

Speaker 1 (49:38):
Even though they've been in there for an hour.

Speaker 2 (49:39):
That's important to not over cooking. But you can still
see that they're not. The bacon has that nice fatty saltness,
saltiness to it, and then there's the butter. It's it's
a great kind of love this stuff. Now on the
mic agaan, I know.

Speaker 1 (49:57):
There's no boss here. That's that is true too, And
even oh my god, I love these things.

Speaker 2 (50:08):
These are delicious, man. So you're a guy who likes
stuff like scallops and clams and and and oysters like that, right.

Speaker 1 (50:17):
Absolutely, mhm hm, those are good. I almost want to
shut the show off.

Speaker 2 (50:27):
Pick a pause.

Speaker 1 (50:29):
I was raised on little neck clams, which I love.
Clams casino, we've done them have a few times, and
steam clams, raw clams clams casino, which we do differently.
Our version of clams casino is not the the hasty

(50:49):
stuff that you get. I mean, and some of that's okay,
but our version of of of little necks uh clams
casino is half shallum. And then you put vidalia, onion,
green and red pepper on there and then pound it
with bacon.

Speaker 2 (51:10):
And I looked it up. I think I told you this.
I looked it up. Your way you do it is
the original. That's the old school. There's someone changed it
up and added all types of crap to it, but
you do it the old school, the original version of
way we used to make.

Speaker 1 (51:27):
I don't know, one broiler pan used to be fifty clams, right,
and then when the farmed raised stuff came on, the
clams are a little smaller yep, So it might have
been sixty for a pan. And there's a big difference

(51:53):
in the little neck clams you get in at the
wholesale restaurant supply place versus grocery stores. Right. And you know,
there was a restaurant in Batavia, New York where they
had a clam bar where you sit up there and
they would shuck rock clams for you. They don't do

(52:15):
it anymore, and.

Speaker 2 (52:16):
I wouldn't say, because I'd I'd be there weekly.

Speaker 1 (52:20):
COVID killed a lot.

Speaker 2 (52:21):
Of things, it really did. It really did.

Speaker 1 (52:24):
You and I survived it, We did.

Speaker 2 (52:25):
We both had it.

Speaker 1 (52:27):
I've had COVID six times.

Speaker 2 (52:29):
I had it like three times.

Speaker 1 (52:30):
Yeah, condes are good.

Speaker 2 (52:32):
Yeah, these are delicious.

Speaker 1 (52:34):
Yeah.

Speaker 2 (52:34):
I think as you get older, you appreciate seafood more
and more, you know what I mean. And I love
I absolutely love seafood. Now, I don't know if you know, well,
you probably do because you buy clams often. Has the
price of clams gone down or are they still?

Speaker 1 (52:50):
No, that's about fifty clams is about twenty two bucks, okay,
And now if you buy h we used to call
it twenty dozen and it's about what it is. You
can get that for around one hundred bucks. So save
a little money by buying a big volume, right, Yeah,
but you have to use them. Yeah, a spires fast, Yeah, yeah,

(53:11):
it does. And there's a bunch of different ways of
doing that. I always like getting clam bags and we'll
spend a few minutes cleaning them up a little bit,
and then we'll put them in bags of a dozen
or so, and I might have, you know, twenty or
thirty of those, and then we steam them along and yep,
if there's some left over, then they get steamed anyway,

(53:33):
and then putting a bag and putting a refrigerator to
make claim chowder up.

Speaker 2 (53:37):
Yah right, yep, I love these. I could eat these
all day.

Speaker 1 (53:42):
I know me too. Now I have a special surprise
for you, though, okay, because you are, you know, speaking
of this time of year and whatever these are.

Speaker 2 (53:58):
I hate the whole back.

Speaker 1 (54:00):
I know.

Speaker 2 (54:03):
Super Bowl party it is, and I've been to a
few of them.

Speaker 1 (54:05):
Here have you coming this year?

Speaker 2 (54:07):
Of course I am. I'll be here again this year.
Maybe maybe the Bills will be part of it.

Speaker 1 (54:15):
I don't know. It was it was really funny last weekend.
I told you we had a bunch of people together.
And I I'm not a I'm not a football not
I can't tell you who's who other than the big
watched enough though, Yeah, but I mean I have friends
that know the things, everything about it. Sigh out, you're
one of them.

Speaker 2 (54:34):
I know a lot about you.

Speaker 1 (54:35):
But my buddy Charlie, who was sitting next to me,
you know, in the barns we're watching, and I turned
to him and I went, you think this is the year?
And he goes, don't you say another don't you say
another word?

Speaker 2 (54:52):
Yeah, I understand you don't want you don't want to
j but right now, the two best teams three, So
I'll go three best teams. Three best teams in the
league right now, probably the still the Kansas City Chiefs,
right the Detroit Lions and Buffalo those are the top
three teams.

Speaker 1 (55:11):
No, we'll see what happens.

Speaker 2 (55:15):
I don't want to mess it up either.

Speaker 1 (55:16):
I do enjoy watching the game with friends, and I
enjoy watching the people, especially last weekend when Buffalo is
just hammered. It was such a uplifting fund and it
was great right. But on the other hand, I remember

(55:40):
being at a at a sports bar in Buffalo when
Jim Kelly it was it was the last second of
the game, the kicker missed it and Buffalo los. I
was I was at this bar and feels bad and
with my brother in law there were people crying. I

(56:03):
mean it was like someone Yeah. But but it's been
so much fun this year.

Speaker 2 (56:10):
Yeah, Josh Allen looks great. He looks great. And that
last place where you ran through, let's forget that touchdown,
that was amazing And where I was, everyone went crazy.

Speaker 1 (56:21):
That happened you in Florida.

Speaker 2 (56:23):
I was in Florida. There's a lot of there's a
lot of buffalo and roster folks out there.

Speaker 1 (56:28):
Hm. Anyway, Yeah, we've been eating for a while and
there's more in the thing. It's all nice and hot.

Speaker 2 (56:39):
This podcast sounds most of just us crunching food for
the entire hour and a half whatever it is.

Speaker 1 (56:44):
So this past week I made uh, I made three pies.
One was my signature pie, which is a blueberry pie,
which is very good. I've had it delicious. I I
just I love First of all, I love it, and
second of all, it's it's a lattice pie, but but

(57:07):
it's brushed down with an egg washed with some heavy
cream in it, and then I sprinkled the that sprinkly
sugar on top and then you know, I have a
special way of cooking it and you make use fresh,
absolutely fresh. But I also made two apple pies. This

(57:28):
is apple season here, it is. And a good friend
of mine provided me with some great apples, and I
made my wife likes crispy, crumbly on the top, I do,
so I decided to. I did my crust, and then

(57:48):
I took another bunch of crust and and made it
round to like a rat tail, and strung that acrust right.
And then I did the same egg wash and the
same thing. But then I mixed butter and ground up
ritz crackers, ah, and a little bit of flour in there.

(58:13):
And I also add a little bit of cornstarch, which
gives it a little more crisp. And I spread that
whole and I always like, not double, but more than
the recipe calls for. And then I cook it and
it's just I have a piece for you here.

Speaker 2 (58:34):
So growing up, my aunt who's passed away as my
mom's sister, she made always made that crumbly apple pie,
and I swear to you was one of my favorite
things in the world. And she used fresh apples and
the whole nine yards and it was so good. That
was my brother's favorite, my favorite. I don't know, I've
always liked I don't know. I liked a lot of

(58:58):
different kind of pies, you know, but that that apple
pie just stands out my memories.

Speaker 1 (59:02):
Well, you tell me what your favorite pie is, because
I asked Welch and he said apple. So I made
him one of those apples and he goes nuts. I
also gave him I made him one of those. He
said to me, what's your signature pie? And I said,
the blue blue Bear or the cobbler. Cobbler is pretty

(59:22):
freaking good man. So I made him one of each
and and he loved them both, of course. Well, if
you could pick any kind of piece of pie where
you're sitting there right now, what would you pick?

Speaker 2 (59:37):
That's a good question. Any piece of pie that I
I like? Greape pie?

Speaker 1 (59:41):
Do you really?

Speaker 2 (59:42):
I love good grape pie?

Speaker 1 (59:43):
Yeah. Hm, I've never made a great pie.

Speaker 2 (59:48):
I don't know how it's made. I wish I could
even I have no idea how that I know. The
amage make a great, great pie and it's really good.

Speaker 1 (59:54):
I always love going down to Naples when they have Naples, Yeah,
south of here, a little bit and western New York,
and they have a grape festival and the grape pies
are awesome. That's so good, but I never I wonder
if you can make a grape pie with green grapes.

Speaker 2 (01:00:12):
That's a great question because I might have to check
into that because it's always like a bluish purpleish.

Speaker 1 (01:00:16):
Color, right, Yeah, so I'll check into that.

Speaker 2 (01:00:20):
Okay, but apple pie is probably number two. So it's
up there, Savior Fork here, buddy, yep. Oh, I haven't
even I don't even think I used it. Jim Salmon
with the scallops. I listen ten out of ten for
this dish.

Speaker 1 (01:00:38):
I'm not you know.

Speaker 2 (01:00:39):
The funny thing is we learned when we were at
a festival and we had that lobster remember that, Yeah,
And there's two kinds, right, So there's the one that
was like the man of Nasy sauce right right, and
then the one we had was.

Speaker 1 (01:00:52):
Like there was a Connecticut right now. It was like
the fresh lobster claw whatever with the hot butter port
on it. Right.

Speaker 2 (01:01:00):
Sometimes simplicity is the best thing in the world.

Speaker 1 (01:01:03):
Best thing. Yeah, yeah, that was of course you're talking
about the Cousins.

Speaker 2 (01:01:09):
Yes, their lobster truck.

Speaker 1 (01:01:11):
And we have one here and in our area, and
they came out to the opening grand opening of a
weed store out in Victor.

Speaker 2 (01:01:19):
Isn't a front run that store?

Speaker 1 (01:01:20):
Yeah, yes it does. And so anyway, I got out
there and I quizzed those people on how it all works. Actually,
they gave me some information. And this is a shark
tank thing, right, this cousins lots. They're making billions of
dollars and nobody doesn't like a lobster roll. And there

(01:01:43):
were people that showed up their little old ladies and
brought their own little lounge chairs to sit in front
of there to get make sure they were first in
line to get their their thing. It was so cool.
So anyway, the I said, I wanted to know how
it comes, and it comes in fairly small bags and

(01:02:06):
then they heat it up in butter. It's as simple
as you.

Speaker 2 (01:02:11):
But tell me the truth. As far as like an
elapsal truck, isn't that one of the best last And
it was so simple, just a nice buttered roll.

Speaker 1 (01:02:21):
You and Iron might be in the wrong, but.

Speaker 2 (01:02:24):
Listen, when we're cooking those hot dogs and burgers and sausages.
We hadn't.

Speaker 1 (01:02:29):
We should have kept the tip money to nice And
I know the gave that bag, I'm not sure who
they did.

Speaker 2 (01:02:39):
We had some beers. We were feeling generous.

Speaker 1 (01:02:43):
Coming up before we Uh, I want I want to
talk about Christmas primary break, all right, but I think
we want to dive deep again. Matt goes to the
Matthew T. Wilson official freezer and he's pulling one out
and another one over there. That's that looks similar to

(01:03:06):
the other one. What was that?

Speaker 2 (01:03:08):
This is our second pumpkin second and final pumpkin beer. Okay,
so now we have a comparison, which is gonna be
tough because that one was really good. Uh So this
is from dogfish Head Brewery. Dogfish Head is located in
but let's see if it has it here Boston Beer Company.

(01:03:30):
It is an independent brewery and this is their pumpkin ale.
So this one's not gonna be like what you had.
Excuse me, without question. It's a pumpkin ale, brown ale
with pumpkin all right. So I don't think we're gonna
get that. I don't know. I wouldn't say it was thicker,
but that was like a creamier, right. I don't think
we're gonna I don't think that's gonna happen here.

Speaker 1 (01:03:51):
All right, we'll try it out.

Speaker 2 (01:03:52):
Seven percent alcohol though okay, so what it lacks in
that finish? Get drunk and that's now.

Speaker 3 (01:04:02):
Now, ladies and gentlemen, we do have a lot of
fun here, but you know, please please drink responsibly.

Speaker 1 (01:04:14):
Don't listen to Matthew K. Wilson. Where the tea stands
for tyrannosaurs.

Speaker 2 (01:04:21):
Yes, by the way, in case you were wondering, I
did the news this morning, the d W I please,
folks will be out this holiday.

Speaker 1 (01:04:28):
Yeah, I did hear that. Be careful, don't be a dope,
don't do I just said, here we go, there we go,
all right, yeah, get you what does that is that?
A fish on the side of that can?

Speaker 2 (01:04:43):
Dogfish?

Speaker 1 (01:04:43):
Hed? Okay, alright, let's see what we got?

Speaker 2 (01:04:48):
A real fish?

Speaker 1 (01:04:49):
Yeah? Really yeah, I think so. All right, so this looks.

Speaker 2 (01:04:54):
Like a Amber boxer, right.

Speaker 1 (01:04:56):
Yeah, amber? See what it smells like? Yeah, I smell
some kind of spicy stuff in there, but.

Speaker 2 (01:05:05):
I do a little bit, a little bit.

Speaker 1 (01:05:06):
Let's try it out.

Speaker 2 (01:05:07):
There we go.

Speaker 1 (01:05:18):
That's a beer. That's that's it's a beer.

Speaker 2 (01:05:22):
Matt He's dead.

Speaker 1 (01:05:29):
An doctor, not a no, it's it's okay, I mean,
it's a beer, right it. I don't see much pumpkin
in this.

Speaker 2 (01:05:38):
No, there's you get this spice a little bit, but
I don't. Yeah, I mean, like I said, though, the
one we just had wasn't hard to follow, so it's
not it's not as bad as.

Speaker 1 (01:05:50):
I was on the pontoon boat. Right now. I wouldn't
mind this.

Speaker 2 (01:05:54):
It's ice cold. It's ice cold, and it's beer. And
there you go. That's there's the comics.

Speaker 1 (01:05:59):
Where is Doug Fish?

Speaker 2 (01:06:01):
I think I said, I think it was in Boston.
Let me just double check the Boston Beer Company. Yeah, yeah, wait,
it's a collaboration. Oh really Yeah, Milton, Delaware and also Benningsville, Pennsylvania, Citsinati,
Ohio and also in collaboration with the Boston Beer Company.
So there's a bunch of people that collaborated to make

(01:06:22):
this beer, right, and maybe sometimes you need that many
people collaborate.

Speaker 1 (01:06:26):
Well, it sounds like there was four entities that collaborated here.
They all got twenty five bucks.

Speaker 2 (01:06:32):
Yeah, would you.

Speaker 1 (01:06:37):
No, I would not buy this. This is just I mean,
it's a beer. It's a it tastes like a regular
old everyday it does.

Speaker 2 (01:06:44):
I'm with you. I'm with you right right on a
hot day on the boat to.

Speaker 1 (01:06:48):
Just be fine. R. Yeah, it doesn't represent what's on
the can. No, my opinion, but you know we're not no.

Speaker 2 (01:06:56):
We we support independent breweries. So I didn't ask you
a little. So the last pumpkin beer that we have
from Dunking, how would you compare it to the one
that the Holy Grail of pumpkin beers that we found
that one time?

Speaker 1 (01:07:10):
That's pretty close. I think it's different, though it is different.
I think it's more coffee, right, it's like a latte,
it really is. But it's very good and it has
some high alcohol. So the job, you know, if you're
looking to like that guy in it's a wonderful life,
you know, if you're looking. I remember that was so

(01:07:34):
funny when Jimmy Stewart walked in there and he walks
up this bar and everybody's all drunk and flying and
yelling and screaming. The guy he walks up to the
bar and he goes, where's to the bartender? Where's Joe?
And he's gone, and and what do you want? This
is for men that want to get drunk fast. We're not,

(01:07:54):
you know, we don't cater to anything else other than that.
And what that was, it was nuts. Uh, It's a
wonderful life is a wonderful classic, and I always try
to get it. I watch, watch, It's so much.

Speaker 2 (01:08:12):
Fun, this one. It's one of my probably top top
five Christmas movies.

Speaker 1 (01:08:17):
So I have a treat for you, okay, I have
uh some salmon ranch crumbly top apple pie for you.
I'm and I know you like pie and whatever, but
this is not savory.

Speaker 2 (01:08:33):
This is more sweet.

Speaker 1 (01:08:34):
It is sweet, and I want your honest opinion on it,
because nobody else, everybody else says, oh I love it,
and it's it got scarfed except for these two pieces.

Speaker 2 (01:08:47):
Now that uses as a tell, though, is it? It's
a it's a tell easy right, Yes, exactly. Everyone eats
the hell out of it.

Speaker 1 (01:08:54):
But the problem is nobody really will question me, and
nobody tells me the truth sometimes, and I want to
know that's and my wife gets so mad at me
when I ask people, I want you to critique this,
and I really mean it. I'm not going to hurt

(01:09:14):
my feeling.

Speaker 2 (01:09:14):
I was honest about the pizza.

Speaker 1 (01:09:16):
Yes, well that was a last minute mistake. To believe me,
I fed him that those of you listen, you know
nothing about this. I fed him at pizza once on grill.
This that came out of the freezer and it was
just a horrible thing. It did worry and he looked

(01:09:37):
at me and he goes, what are you trying to
do to me? That's pretty funny. So you're you're ready
for some pie? Of course, I am, all right, Let
me do that and then we'll hammer another one.

Speaker 2 (01:09:46):
All sounds good.

Speaker 1 (01:09:47):
Matt Welson carries on.

Speaker 2 (01:09:50):
Think New York Drink. New York dot com is where
you go to learn about the New York State Craft
Association's festivals. Like Jim said, we were saying to go
to the one of the Syracuse but I had just
gotten back from it trip. I had my girls. Jim,
I know, was still wasn't really feeling the best, so
we didn't. We weren't able to go this time, but
we are looking forward to the one that's gonna be
in Albany. It's going to be on Saturday, January twenty

(01:10:10):
fifth at the Desmond Hotel Crown Plaza, as Jim and
I talked to before, one of our favorite hotels.

Speaker 1 (01:10:16):
It's really cool. It's like a little town inside right,
like a mall inside of It's really cool.

Speaker 2 (01:10:23):
Yeah, and again, like Jim said, if you're a person
who still is on the fence about drinking craft beers,
this is a great way to get your foot in
the water to sample something because there's I don't know
how many beers.

Speaker 1 (01:10:35):
Oh, I don't know, sixty maybe, yeah, there's a lot. Yeah, yeah,
sixty breweries or so.

Speaker 2 (01:10:40):
And they all have they all have like three or four.

Speaker 1 (01:10:42):
I think the squirrel was there.

Speaker 2 (01:10:43):
The squirrels there, Yeah, squirrels always around. But Jim and
I always had fun of that one. Jim I think
I think the first or second time he went there,
he won all that stuff.

Speaker 1 (01:10:52):
So I had a contest for I forget.

Speaker 2 (01:10:56):
What it was either, I can't remember.

Speaker 1 (01:10:58):
It was signs, yeah, I think.

Speaker 2 (01:11:00):
And you know, you know, you know some people. So
you were able to sell again a decent amount of
tickets out there for them and they reward.

Speaker 1 (01:11:08):
You handsome.

Speaker 2 (01:11:11):
With a bunch of beers. But again, January twenty fifth,
there'll be information on Thinking your Drinking dot com. I'll
probably try to get it on our website at girls
podcast dot com and Jim and I will be there, Yeah.

Speaker 1 (01:11:23):
We will be And you can get your check its
right on their website yeah, let me try this pod.
So what do you think? I have fun making this?
I put too much. I think I might have put
too much crumbly on top. No, but then I broiled

(01:11:43):
it a little bit and I burned it just a hair.
I like the taste, though, and do it. I do that.

Speaker 2 (01:11:49):
And that's the thing about so is Diane.

Speaker 1 (01:11:51):
She loves that.

Speaker 2 (01:11:52):
It's it's it's a unique flavor that I've always loved.
My aunt also always had the top a little brown
and little darker brown on purpose because it cuts the
sweet a little bit. It's this is delicious. Apple pie
is supposed to be sweet. It's supposed to be sweet. Yeah,
so it's it's the way it's supposed to be. I
have an alamode a lot too.

Speaker 1 (01:12:14):
That's the that's the best when you have some of that.
I like vanilla ice cream, but I also like the
one that has the bean parts in that vanilla bean part,
the little specks and stuff, And that's the best for
this kind of pie.

Speaker 2 (01:12:31):
It's one of the better pies I've had from you.
I like this a lot.

Speaker 1 (01:12:37):
M And is a great place.

Speaker 2 (01:12:41):
You use fresh apples too, right.

Speaker 1 (01:12:43):
Oh yeah, this is Granny smiths Now. I ran out
of the other ones I had, which were honey Chris.
So I got, man, this is good, well good, I'm
glad you enjoyed it.

Speaker 2 (01:12:58):
Crust is flaky, well the crust.

Speaker 1 (01:13:02):
I always make my crust out a lard, not lard,
but cris instead of yeah, instead of uh oil or
oil or whatever. I just think it gives it a
flakier better across, very flaky. So I'm in I'm in
the kitchen the other night and I'm making this pie,

(01:13:23):
and I forget what else we were having for my
son and his fiance were coming over, and so Diane
walks in the kitchen. She goes, what are you doing.
I said, I'm making a pie, and she goes, oh God.
And to her, making this pie would be like going

(01:13:44):
to the dentist and having a root canal. To me
in the world, making this pie is is it's a
no brainer, right, it's simple, it's easy as fun. Now something. Now,
there's nothing wrong with my wife. He's a genius. And
but but it's like some people think preparing food and

(01:14:09):
you know, thinking about food is just a distraction. They
don't need, right, I give it, but I don't get
that that isn't me, I obviously like food.

Speaker 2 (01:14:21):
Me. True, this is delicious. This is a really really
good pie.

Speaker 1 (01:14:26):
Welch thought it was good too, And I made him one.

Speaker 2 (01:14:30):
And I eat like two pans of this.

Speaker 1 (01:14:33):
I bribe him with pies.

Speaker 2 (01:14:38):
Now, for those of you who don't know, John Welch
has a very bad sweet tooth or horrible. If you
make him any type of sugary dish, you have him right.

Speaker 1 (01:14:51):
That is true, That is true. Sorry, and that microphone.

Speaker 2 (01:14:57):
I remember that the we were feeling feeling one of
our sh and I thought I was going to John
Welch ate so much of that sauce.

Speaker 1 (01:15:08):
He did well.

Speaker 2 (01:15:11):
And then the pie he was killing. That's where you
had the BlackBerry cobbler, right, yeah, he was killing that pie.

Speaker 1 (01:15:17):
Now, it's funny because BlackBerry cobbler made in a Dutch
job is not a It's not a thing that's the
same every time.

Speaker 2 (01:15:28):
No, and it takes time to do it right.

Speaker 1 (01:15:30):
And you have to pay attention to it. Now. Subsequently,
subsequently from the one we had when we filmed our show,
he said to me, you know, I'm making BlackBerry cobbler
at the cottage this weekend. What do I need? So
I took him through the whole deal whatever, and he said, well,

(01:15:52):
how do I cook it? And I said, well, you
know this, this, this and this and and you have
to monitor it. And that's or the problem. He has
h DA d x Y elemental p A over the place, right,
and so he's buying, buying, and you have to stay
there and pay attention to it. Now, you know, some

(01:16:13):
of the instructions online say it'll take thirty minutes, but
the reality is it's an hour plus. Yeah, and you
have to pay attention to it. So anyway, it was
pretty funny. He butchered it, of course, of course, and
then he got discouraged and he gave up, right, you know,
which is not right.

Speaker 2 (01:16:30):
Well, even in the show that we filmed, you actually
have scenes of you checking the pie. Yeah, that's that
right there, tells you you got to check.

Speaker 1 (01:16:39):
Goodbye. I love this stuff.

Speaker 2 (01:16:43):
This is excellent. This happens to my brother's. My older
brother's favorite pie is apple pie with stuff. He would
eat this like crazy and can get diabetes. Probably.

Speaker 1 (01:16:54):
Well, there is some sugar in here, a little bit,
but I'm surprised as to how little there is. I
think it's a third of a cup of white sugar
in the pie part. And then I think it's a
quarter of a cup of white sugar in the crumbly
stuff that I you know, with the butter and the

(01:17:16):
ground up rich crackers and whatever.

Speaker 2 (01:17:18):
That's the thing too, that butter. Actually you could taste
the butter. It's all there. It's all there for you.
This is a good this is a good meal day today.

Speaker 1 (01:17:30):
Well, I'm here for you, budd. I missed you though,
I mean, you know, going hobnobbing off. You know, I'm thinking,
why is he down there enjoying all those women down there,
and I'm stuck up a hero.

Speaker 2 (01:17:44):
You would have enjoyed yourself. It was a very nice time.
And I'm being honest, like, by day two or three,
I'm like, you know, I should have probably told.

Speaker 1 (01:17:52):
You he won, just so you know. He won a
trip to Florida at wine at Center Ice. I did,
which is a we've been to that and you've been
hosting it for a long time. Yeah, it's uh wynut
Center Ice is a fundraiser for Holy Childhood and an
organization here in Rochester, New York that it's just a

(01:18:12):
wonderful and awesome. It's awesome, and I forget what it was.
It was you bought tickets, and so.

Speaker 2 (01:18:18):
When you get the VP tickets, you're automatically given a
red raffle ticket you buy you can buy some more
when you getting the frother stock, right, but you're given
one raffle ticket and there's a bunch of prizes and
then there's the grand prize, which was that trip to
Florida and I wanted.

Speaker 1 (01:18:33):
When they announced Matt Wilson, I thought, yeah, that's my
man right there, so I had a mouthful.

Speaker 2 (01:18:47):
But yeah, I don't ever win stuff like that, as
as you know from the casino. I usually just lose
everything in my house and the whole This is a win.
That was a win, So it was a great time. Definitely,
if you are listening to this, they do it every year.
Why Center ice at the Tim Horton's Ice Plex. I

(01:19:09):
would suggest you go. It's fantastic. You can try a
bunch of different food, you got drinks, you can participate
in auctions and win stuff, right, So it's it's fun.
There's a lot of you'll see a lot of great
vendors and people and shop owners. Public Googiyama was there.
I love that that festival. I mean that festival, that

(01:19:30):
that event, and I'm glad you introduced me.

Speaker 1 (01:19:32):
To it, and we'll be back there next April most
likely to help out with it. So that's all good.
I just wanted to get in a little bit of
because Christmas is coming up and the.

Speaker 2 (01:19:45):
Whole Are you ready?

Speaker 1 (01:19:47):
Yeah? Yeah, well no, of course, but I do primary
of every Christmas, and now this this year, I don't
have to pay for it. Really nice sun in law,
my son in law step into the plate on a
twenty pound standing prime rib roast.

Speaker 2 (01:20:11):
Oh that is an expensive cut of meat.

Speaker 1 (01:20:13):
Gym B.

Speaker 2 (01:20:14):
Yeah, I'm sure you realize that.

Speaker 1 (01:20:15):
Kosher salt and freshly ground pepper, along with some salmon ranch,
trail dust rub, some sage sprags, some thymes sprigs, time sprags,
bay leaves, a couple of shallots peeled and halved, had
a garlic cloves crushed, plus four cloves thinly sliced, two

(01:20:39):
cups of water, one onion sliced thinly, three tablespoons freshly
cracked black pepper corns, one cup of dry red wine,
five cups of beef stock, and two tablespoons of all
purpose flour. Now to put all at the other None

(01:21:01):
of that's on the primary when you're roasting it. Other
than what I do is trowel on butter, Yes you do.
And I trowel on butter on the whole primary, and
then I hit it with the fresh ground pepper and
kosher salt, and it's just I put a probe in there,

(01:21:22):
and what I'm looking for is one hundred and twenty degrees,
which is rare, and then I let it rest and
it'll come up maybe to one twenty five. It's still
going to be rare. There's no medium rare here. It's
still going to be rare. But then when you bring
it up a little bit the rest, how long you

(01:21:44):
rest it will determine exactly what it is. If you
want medium rare, then then you bring it up to
one thirty five or so and it'll sit right there.
The juices will go back into that. But the key
to this whole thing is five hundred degrees hot and
hard for four minutes a pound initially, So if you're

(01:22:08):
dealing with a ten pound roast, you preheat that oven
at five hundred degrees, you run it for forty minutes,
and then you turn it off and you take that
oven shut. So nobody opens it and you let it run. Now,
I have a probe in there. So sometimes at the end,
if I'm stealing the teens, I got to turn the
heat back up and bring it up slow. But at

(01:22:29):
least you're doing it all low and slow. But the
five hundred Initially, what that gives you is that crust
over the.

Speaker 2 (01:22:38):
Top the butter. Cristmas Man.

Speaker 1 (01:22:40):
Absolutely. Now this year I have approval to make Cowboy
butter on that primary. Now Cowboy Butter has you know,
some of the same stuff chives, parsley, garlic, some paprika,

(01:23:01):
little lemon, gison mustard, and some crushed red pepper and
then carved up jalapenos. And I make the butter in advance,
a couple of days in advance, and you make it
up and then roll it into a you know, one
of those saran rap rings, and then you put it
in the fridge and you can cut it into pieces

(01:23:22):
and you you just let that manade over the top
of your primera.

Speaker 2 (01:23:28):
That's one thing I like about you is you like spice.
I do. Yeah, and that little kick man that just
sends us wonderful.

Speaker 1 (01:23:36):
So anyway, more to come on that, but Cowboy butter
is fun to make and it's fun.

Speaker 2 (01:23:42):
To use, so half of the privates for you. That
has for me.

Speaker 1 (01:23:46):
Now, if it was a I don't know, if it
was a ten twenty pounder, you could eat ten pounds
over a course of two or three days, probably.

Speaker 2 (01:23:54):
Right, three hours.

Speaker 1 (01:23:55):
Yeah, sure, that's funny. No, anyway, a good time will
be had by all Christmas because that's a big deal.

Speaker 2 (01:24:03):
That's how I learned to do prime ribs because of
the way you taught me how to do it. Really,
the high at five hundred, didn't you smoke one?

Speaker 1 (01:24:10):
One? I did. I've done it a bunch of different ways,
and there's no wrong way. I mean, if you want
to do it the traditional way and put it in
at two twenty five and let it go for hours
as long as you have a probe in there and
you're monitoring the temperature, that's fine. The low and slow
is what gets you the holy grail of prime rib Yeah, anyway,

(01:24:32):
little garlic never hurts.

Speaker 2 (01:24:34):
I love garlic.

Speaker 1 (01:24:35):
Salt and pepper never hurts.

Speaker 2 (01:24:37):
Butter as much you can.

Speaker 1 (01:24:38):
Yeah, it's just a wonderful thing. I represented Tilman's village and.

Speaker 2 (01:24:44):
I never ever got a chance to go there, and
I'm sad about that.

Speaker 1 (01:24:48):
Yeah. Yeah, that was a prime rib restaurant. It was
the best primar rib I ever had in my life.
Now they closed a few years ago and moved on,
but it was the best prime rib on the planet.
And I tried to squeeze the recipe out of the bay.

Speaker 2 (01:25:06):
Wouldn't tell you.

Speaker 1 (01:25:08):
And I finally got a little bit of it. And
it's about the butter. You know. I had a person
I put a picture of a prime rib that I
cooked on social media, Facebook or and I had a
trowel down with butter, and somebody said, what is all
that stuff on there? And and I, you know, I replied,

(01:25:32):
it's butter. And they go, oh my god, it's it'll
kill you, it'll block your arteries or whatever. That person
didn't understand at all about the holy grail of prime
rib cooked favor over everything anyway, Yeah, also didn't didn't
They have the martine as cold as glacial runoff, cold

(01:25:53):
as glacial runoff. And I have yet to find a
place that that has a martini like that as cold
as glacial runoff. Whatever, we got to find that place
in that Prime Rib. I think we got time for
one more if you want while, let's do it. Yeah,
Matt goes deep. I like, I like an occasional martini,

(01:26:15):
you know. I mean I might have one every.

Speaker 2 (01:26:18):
Or three weeks or something. I don't drink a lot, but.

Speaker 1 (01:26:21):
You know, because I have to function strong. My martini
is a dirty martini.

Speaker 2 (01:26:27):
It has olive juice in it, vodka not Yeah, we
went to that Batavia restaurant at the Yeah, you got
the extra dirty dirty martine and.

Speaker 1 (01:26:37):
They did a wonderful job of that. It's Fortune's Restaurant,
by the way, Batavia Downs. If you ever get a
chance to check that out. Oh boy, that's that's a
wonderful restaurant. Yeah.

Speaker 2 (01:26:47):
Yeah, we had a good meal there. Yeah, so I
saved what I hope it's going to be the best
for last all right. So if I recall when we
were at that restaurant, didn't you end with the terbasou?
I did?

Speaker 1 (01:26:59):
Uh kremberleremble a. Sorry, but that's that's close to that. Yeah.

Speaker 2 (01:27:03):
So this is from Southern tier Broid, which they make
a lot of specialty beers we've had before. This one
is an Imperial Stout uh sorry, Turmer Sue Stout. So
we all most of us. Know what suit tastes like.

Speaker 1 (01:27:19):
It's as sweet as you get. Yeah, it's pretty sweet,
but it's tasty, very good.

Speaker 2 (01:27:25):
You're ready for the ABV Yeah? Ten no?

Speaker 1 (01:27:29):
Really wow? Ten zero we're ending big, We are ending big. Yeah.
This Uh anytime treat I can't read that. I did
read the ten.

Speaker 2 (01:27:47):
So someone to ask you a question, is any time.

Speaker 1 (01:27:50):
Treat ten percent is a sipper thing?

Speaker 2 (01:27:54):
Yeah, you don't want to just slam these beers, but
but uh.

Speaker 1 (01:27:58):
You know, I mean you you would most people would
go to a craft brewery that had a designated driver. Yes,
and if you were going to try that, you you
most likely would not be driving. And the same thing
with chrislis here, will you could stay here? We're off
all right? Right man, you're ready? Are you doing this

(01:28:19):
on your teeth or the opener? There it is.

Speaker 2 (01:28:26):
I'm sorry I was stuff another scalp in my mouth.

Speaker 1 (01:28:29):
There you go. Those are good too. Here we go.
Oh yeah, all right, Now this has the potential to
be kind of thick.

Speaker 2 (01:28:43):
It's dark.

Speaker 1 (01:28:44):
Yeah, yeah, is that mine?

Speaker 2 (01:28:48):
That is yours?

Speaker 1 (01:28:49):
Sir? Smells us up?

Speaker 2 (01:28:53):
It smells it smells.

Speaker 1 (01:28:54):
Like that smells wonderful. Now. Terra Terra massou is that?
Am I saying that?

Speaker 2 (01:29:00):
Right?

Speaker 1 (01:29:00):
You are saying that correctly? Is a multi layered.

Speaker 2 (01:29:05):
Treat ressert a little bit left? Do you want to
empty the bottle?

Speaker 1 (01:29:13):
Whep, that's what happens. That what happens on a ten
point oh yeah, and whack the other.

Speaker 2 (01:29:19):
And this this, this is not the cheap table here, buddy,
No it isn't smells good?

Speaker 1 (01:29:27):
Right, yeah it does. Let's try it. The h that's good.

Speaker 2 (01:29:38):
It is good. It's a little different than that thought
was gonna be. It's it's so there's there's sweetness there,
but there's that that porter that hit you in the back.

Speaker 1 (01:29:46):
It tastes to me like a Snickers bar.

Speaker 2 (01:29:51):
That's probably accurate, you know, yeah, it's it's uh maybe
that's what I know. That beer flavor hits it a
little bit now much though.

Speaker 1 (01:30:03):
That's good.

Speaker 2 (01:30:04):
That's dessert beer. But yeah, I like it too. It's
ten point oh two. Do you taste though.

Speaker 1 (01:30:13):
Not as much as some other ones. It's slight, but
you taste it a little bite, not too much so.
I mean the fact that we had all this pie
and all this other jerky and stallops and kind of
negated the the ten point zero plus.

Speaker 2 (01:30:29):
We ate a lot of Yeah, we had a lot
of food to soak up this stuff today.

Speaker 1 (01:30:34):
I like that though. That's that's good. I'm not sure
i'd run out and buy a twelve pack of it whatever,
but it's good.

Speaker 2 (01:30:42):
So Honestly, in my opinion, the beer that told the
show today was a ducking donuts beer.

Speaker 1 (01:30:47):
I think I think that's accurate. I don't think that
that is as much of a comparison as a beer.

Speaker 2 (01:30:56):
You're right, that was more like a hard coffee.

Speaker 1 (01:30:59):
Yeah, and and and that was good too. I think
that the the Sara that was pretty good slipped in there.
That was our number one beer. The first one we
tried to Caramel Porter was probably my favorite beer of the.

Speaker 2 (01:31:15):
Day for beer beer.

Speaker 1 (01:31:16):
I'm with you that.

Speaker 2 (01:31:17):
Yeah, yep, I'm with you on that.

Speaker 1 (01:31:19):
But Duncan Donuts. You know who doesn't like a donut.

Speaker 2 (01:31:23):
You know, and a nice coffee that'll give you a
little bus.

Speaker 1 (01:31:26):
There you go. M mmmm. I think we had fun today.

Speaker 2 (01:31:32):
I've eaten a lot, had some good beersh.

Speaker 1 (01:31:34):
Yeah, I think we're out of time though, aren't we.

Speaker 2 (01:31:37):
We are hanging on set us off with something nice.

Speaker 1 (01:31:40):
Oh, here we go.

Speaker 2 (01:31:43):
All these seasons upon us.

Speaker 1 (01:31:48):
Jim, Yeah, I know, Matt Wilson, the softer side. I
love it. That's great. There you go. I love Christmas music.
Get out and you know, check out all the kind
of stuff. Plan your plan, your primary roast, whatever. If

(01:32:08):
you have any questions about how to cook it or whatever,
go to grillsspodcast dot com. There's an info at grills
podcast dot com. We'll get you to our email address.
We're here for you. Well, we'll be cranking it out
here in the next couple of weeks, a couple of
editions and getting you ready for Christmas.

Speaker 2 (01:32:29):
After this episode, it's Black Friday. Then it's Christmas season.

Speaker 1 (01:32:33):
Black Friday. Black is beautiful.

Speaker 2 (01:32:35):
Thank you, without a doubt, Black Friday for me every Friday.

Speaker 1 (01:32:38):
There you go, buddy. All right, folks, thanks for joining
us here on the grillst Podcast. We'll be back next week.
God willing for more Grills podcast right here.

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