Valentines Weekend Special

The guys show you some love for Valentine's Day Weekend.  Jim serves up a T Bone Steak cooked in the cast iron skillet with a loaded baked potato.  Matt brings an assortment of beverages to try including a Concord Grape Apple Bombshell Hard Cider.  Plus,the guys talk about how to prep your grill to be put back in use once the winter weather subsides. Food, drink and laughter...everything you need to make your Valentine's Day weekend special.  

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

Episode Transcript

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

Speaker 2 (00:19):
You're kidding me, right, there's fourteen degrees out. You expect
me to go out to the grill for twenty nine
ninety nine you throw that Sushiana grill. Good morning, everybody,
or good afternoon, everybody, Good evening, everybody. Welcome to grill this.
Jim Salmon here along with Matthew T. Wilson and the
tea stands for terminator.

Speaker 3 (00:41):
Well done.

Speaker 2 (00:42):
I've been wanting to do that all day. Oh my god,
that awful. Oh my god. You are so funny. Welcome
to grill list everybody where. We horse around once a
week or so and the twenty ninth most popular thrilling
uh podcast on the internet. Yeah, give us a hand

(01:06):
there were man, that's uh, that's that's pretty cool man.
That's like the Super Bowl. Yeah yeah, so that's you know,
and anyway, we're we're honored by that. Yeah.

Speaker 3 (01:19):
So people listen to us.

Speaker 2 (01:20):
Yeah, you know, they like to Uh, well, they like
the half assed approached everything, you know, especially grilling and
craft beer. Well not so much great beer. Uh super
Bowl party.

Speaker 3 (01:32):
Yeah, I unfortunately was not there. Wait am I terminated
from the Godless podcast?

Speaker 2 (01:37):
No? Actually, in the in the scheme of things, this
is the only place right now to hear the great Matthew.

Speaker 3 (01:47):
T Will right now, that's true.

Speaker 2 (01:49):
Uh and the tea really stands for tremendous. Thank you sir.
And uh, you know, because you know done.

Speaker 3 (01:55):
It's the industry.

Speaker 2 (01:56):
You're downsize, yeah or whatever. I mean, come on, So.

Speaker 3 (02:01):
That's all right. I'm doing well, I'm still doing the
growth this podcast.

Speaker 2 (02:04):
Well yeah, I mean I heeart was your part time John,
Yes it was and whatever. So you will be uh yeah,
you'll you'll be. You'll be back somehow, and that I'm serious,
you will be because you have the uh you know,
the voice of the ages. I mean, you're almost said
something I shouldn't have anyway.

Speaker 3 (02:25):
You know, I appreciate it like I you know, I
always told everyone always asked me how I got my started.
I heard you were the first show I worked on.

Speaker 2 (02:32):
Yeah. I took one look at you and I said,
there's my body that I know I've said that a
million times, but it's uh, you're one of the few producers.
Now I've been here since nineteen eighty, you've.

Speaker 3 (02:44):
Been there for a while.

Speaker 2 (02:45):
Eight.

Speaker 3 (02:46):
Yes, you have what what show do you.

Speaker 2 (02:47):
Do on the Homie pair of Clinton Radio program?

Speaker 3 (02:49):
Which what times? And David that's.

Speaker 2 (02:51):
Six to ten Saturday mornings and nine to eleven every
Sunday morning. A monumental commitment on my part, if I do,
if I do say so myself. But anyway, Uh, you know,
you were one of the few producers that actually got it,
that's that understood it. And producing radio is not that easy, no,

(03:16):
and especially if you're if you have a well, lack
for a better word, if you have a dick for
a talent, right and you're not you know, and they're
yelling at you all the time or whatever. Now we
never did that.

Speaker 3 (03:28):
No, you just treat me very well.

Speaker 2 (03:30):
But your learning curve took about an hour.

Speaker 3 (03:32):
I did learn quickly, I will say that I did.
But you guys treat me very well from from the
gut go. I'd never really had a problem with you guys.

Speaker 2 (03:39):
The one of the companies that we used to represent
and no longer do brought us food for years, and
you know John Carr, of course he was afraid that
you would eat it, and I said, no, that's tiny,
Matt Wilson. Anyway, And I've been through a lot of them,

(04:01):
you know, thirty six years, I've been through at least
twenty producers. Yeah, you know, at least and uh, some
of them were horrible, but we treated him with.

Speaker 3 (04:12):
The research, did you never like I've seen. I haven't
seen all of your producers obviously, but i've seen a few.
Might even help trade a few of them on your show.
And I'm not going to name it anything because I'm
not gonna do that.

Speaker 2 (04:24):
But of course some.

Speaker 3 (04:25):
Of them were pretty bad, yeah, pretty rough, and you were,
and you were and you were still kind about it.

Speaker 2 (04:29):
So this is how when somebody was struggling as a
producer and screwing up and you know, not bringing up
what they should and not.

Speaker 3 (04:37):
Going to breaks properly.

Speaker 2 (04:38):
All yeah, all that, I mean, all the insides of
indoor radio that nobody needs to No one knows about
that stuff yet, right, So what I said is, on
January first, I started off every producer with a ten
thousand dollars bonus YEP ten thousand bucks.

Speaker 3 (04:52):
Yep, right, yep.

Speaker 2 (04:54):
Now every screw up went down, went went down five
hundred bucks. Yeah, so by well the end of January
it is down to zero. Anyway, we used to have
fun with that, yeah and whatever. So you you are
still here on the on the grills this podcast, and
it's all good.

Speaker 3 (05:13):
Yes I am.

Speaker 2 (05:14):
Now we did miss you last week at the Super Bowl,
so I'm gonna take you through some of the food.
First of all, armadillo eggs were you know, is the
first time I ever made that. It was I wasn't
happy with it, but I got another recipe which called
for sweet Italian sausage, breakfast sausage, and some other kind

(05:39):
of sausage, so you mixed them all together. I mixed
all three together, and that's what you And you take
jalapeno and you can leave the seeds in if you want.
I didn't, And then I stuffed it with cream cheese,
shredded cheddar. I had pieces of shrimp and the air
and whatever. And then you you form the the sausage

(06:03):
around the outside of the helipah almost like about the
same or a little bigger than and then you wrap
it with bacon. I hit it hard with parmesan salt
and pepper, and and then you low and slow them
for a long time they were wiped out. They were
really good.

Speaker 3 (06:20):
See, I like, I actually kind of like the first
ones that you did. It's they're a little tough to
do because there's a lot of ingredients involved with that,
but I just like the concept of that. And nowadays
they might be cheaper than real eggs, you.

Speaker 2 (06:35):
Know, well, I was regular old eggs are five sixty
a dozen at where I buy eggs, but I don't
buy just the regular grade a large. I buy the jumbos, gotcha,
and those are six seventy five a dozen. And now
fortunately my son in law stocked us up so I

(06:57):
don't have to buy eggs in the next you know whatever.
But it takes forever, like six months for the whole
flock to be redone because they have to start off
with new chickens, raise them up, and it takes them
six months to start laying eggs. So we can expect
us to go on for a while doing this, right, yeah, yeah, yeah,

(07:18):
another thing to probably, but you know, they're all liars.
But here's the deal. You know, when you have a
flock that has bird flu. You kill them all, and
nobody wants to say that's right. And nobody wants to
say it because that's true. Though, you know, and I
get it. It's not fun, but that's what you have
to do.

Speaker 3 (07:36):
To eliminate that, right, I got you.

Speaker 2 (07:39):
And then I read an article this week about the
bird flu that they think that a lot of it
is coming being sprayed in the atmosphere from migratory birds
geese and whatever, swans and so forth. So I don't know,
it's just like a nightmare right now. Then there was
a cat food recalled that came on Kansas cat food

(08:00):
that had the chicken in it. It had something that
had bird flu, and uh so the cat was getting
bird flu. And then of course you had you know,
there's vet bills and all that.

Speaker 3 (08:11):
Yeah, you want to kill your pets?

Speaker 2 (08:12):
Yeah, sorry for anybody. We took you down a lousy
road there.

Speaker 3 (08:16):
Do you ever consider owning chickens?

Speaker 2 (08:18):
We did the chicken and turkey thing here years ago,
did you?

Speaker 3 (08:21):
Okay?

Speaker 2 (08:22):
And I had I had twenty five laying heads, which
was a mistake because I had five thousand cartons of eggs.
I mean, you couldn't give them away fast enough.

Speaker 3 (08:33):
Well, you know me, I don't like it.

Speaker 2 (08:34):
Yeah, I'll stop buy so and then we had we
would get twenty five meat chickens too, and I'd raise
them up to five or six or eight pounds and
then you know, we would process them all, put them
in the freezer. Yeah uh. And there it was great
because I knew exactly what I fed.

Speaker 3 (08:50):
Them, right, So, yeah, you knew that you were taking
care of them the way they're.

Speaker 2 (08:52):
Supposed to be. Now. The egg thing was when you
have wild chickens. I mean we didn't. They had a pen,
but but they also they would all go back to
the pen at night, because that's what chicken ste ranges
that would you know, roam around the yard and whatever,
but mostly they laid eggs and what's now the equipment shed,

(09:15):
but it was where we raised pigs and chickens and
so forth. And so I would take I remember one
time I would. I had a whole bunch of dozen.
They were some were brown, some were white. The brown
ones I like the most. And I took some of
those to the radio show with me and my radio
partner at that time. I said, here's some fresh eggs.

(09:36):
I just picked him today, and he looked in the
thing and there was a little bit of poop on there.
He threw it right in the trash. He says, I'm
not eating these. I said, that's the last thing I'm
going to ever do for you, as long as you're alive.

Speaker 3 (09:47):
You know, it's the shell. You can just kind of
wipe it off.

Speaker 2 (09:50):
It's not really but yet, Well, most people don't understand
that modern eggs are washed and they're you.

Speaker 3 (09:57):
Know what, they go through a process.

Speaker 2 (09:59):
But that wash also contributes to them not lasting as long.
So when you when if somebody gives you fresh eggs,
you wash them and then you used that shell. Yeah,
it's likens. So anyway, a good time was said by Oh,
we did our buddy Tim super Bowl party last Sunday.

(10:22):
He brought shotgun shells.

Speaker 3 (10:24):
Okay, so I remember you tried those before too.

Speaker 2 (10:27):
Yeah, I told you, and I had that conversation with him.
I failed miserably with this, but his were really good. Really,
they were the big one inch tubes of pasta.

Speaker 3 (10:37):
Now, what's what's stuffed in those?

Speaker 2 (10:39):
Well he put a manicotti and and cream cheese. He
had a really nice feeling and then it had a
like a tomato sauce type thing over the top of it.
They were very the the shells tender, they were. They
were very excellent, excellent. Those got wiped out pretty quick,
of course. And then I made chili, which always goes

(11:02):
you know, I had towards the end of the season
out in the garden here at the salmon ranch, I
had a ton of jalapenos left, so I just took
them all and vacuumed them and put the vacuum thing
and put them in the freezer. And I came. It
was wonderful. I took a whole package, just cut off
the tails, diced them all, left the seeds in there,
and put dad in.

Speaker 3 (11:22):
The spicy mix.

Speaker 2 (11:23):
That a spicy chili. Now I do too regular because
there's some whims. Yeah, I'm aware, but it was. It
was upper level medium hot, okay, so perfect. Everybody said
this was wonderful, so it was. It was good. And
then of course all kinds of desserts. And I made

(11:45):
a strawberry rhubarb pie, which your two pieces sitting.

Speaker 3 (11:49):
On looking at it right now, I'm salivating.

Speaker 2 (11:51):
Two of those left. And I made a blueberry pie,
which got wiped out. And then there were brownies and
there were cookies and there were you know, just a
glutton everything. A few bottles of wine and some spirits
were consumed.

Speaker 3 (12:06):
Was the salmon ranch wine out there?

Speaker 2 (12:08):
Yeah, yeah, that went pretty quick. And then there was
what else? Oh, we we did the salmon ranch stout.

Speaker 3 (12:16):
Which we did on the last episode. It's very very
tasty beer.

Speaker 2 (12:19):
Which is which is good. Actually, I was going to
bring one in here and I forgot to let you
have it, let you taste it after.

Speaker 3 (12:25):
It's it's been sat for a while, three.

Speaker 2 (12:27):
Weeks so just to see if it changed. Maybe next week.

Speaker 3 (12:31):
That sounds good.

Speaker 2 (12:31):
So good time was had by all.

Speaker 3 (12:34):
Now I'm extremely also that I missed it.

Speaker 2 (12:36):
Well, it was almost next year. Hopefully the bills are
in that.

Speaker 3 (12:39):
Next year and hopefully Josh Allen did win m v
p H.

Speaker 2 (12:43):
He did, which was which was wonderful. Yeah, a good
time was had by all. We pretty much everybody was. Yeah,
they were glad to see yeah, you know, but it's whatever.

Speaker 3 (13:00):
Yeah, you know.

Speaker 2 (13:01):
This podcast brought to you by Sennessee Seafoods. Senna Sea Seafoods. Uh.
They're from ardent Voor, Washington. Yeah, and Rich and Senna Wheeler.
They ship Fresh Seafood right now, they have a crab sale.
I love crab so much. You can go at h
to Sennesse dot com. Check it all out, have it
shipped right to your house. Tipsy Light Company, of course

(13:24):
we were when I was cooking out there on the grill.
I have my Tipsy lights, one on each side of
the check those out. Tipsy Lights. You can get them everywhere.
They're Amazon whatever. The Lavazetta family, they do a great job.

Speaker 3 (13:40):
They do. How many of those you still have left? Oh?

Speaker 2 (13:42):
I have two or three? Yeah? And you can replace
the the battery batteries, I mean keeping going. I've replaced
a couple of batteries.

Speaker 3 (13:50):
I usually wear a ball cap and when I put
it right on the table.

Speaker 2 (13:53):
Now there's a yeah, that's a great idea. Uh. The
New York State Craft Brewers Association, Yes, I think New
York drink New York.

Speaker 3 (14:01):
Do you like craft beer, Jim, I just absolutely do.

Speaker 2 (14:05):
I pretty much love it. And the Kimoto Joe Ceramic
Grill Company and our friends. At the name of that
not an.

Speaker 3 (14:20):
Idiot, is it? The other girl?

Speaker 2 (14:23):
Pit Barrel, Pitt Barrel, don't I'm telling you that Pitbarrel
dot com. You can check this out. It is a
and they have different sizes. Of course, I go beggars,
stay home. And uh, this Pitt Burro grill is an
awesome thing. I mean, if you're cooking briskets, turkey, chickens, ribs,

(14:48):
whatever you can hang it to, you can hang it
right inside this. Uh it's a wonderful tool. And for
for those of us that have multiple, multiple grills that
you and I, this was a game changer. It was fun.
I cooked my a whole, my one of my two turkeys,
giving turkeys in it, and uh, they you know, I

(15:10):
sent up pictures of it up to the folks at
Pitt Barrow and they sent me back, uh some constructive
you know criticisms. Yeah, critiques, and which was great and
and uh it's I can't wait to I've used it
three or four times since then. I did ribs one

(15:31):
day and did you hang them? They were they were
beef ribs and I hung them on the hooks and
that was wonderful. I put a trade down the bottom
to get some moisture going and it was fun. So
check out Pitt Barrel Pitbarrel dot com. Check that out. Uh,
and uh what else was there on that list Jim

(15:53):
Sammon dot com. Yeah, oh yeah, now we're into the saucer.
Thank you. I appreciate that I got, I got you covered.
These salmon ranch.

Speaker 3 (16:03):
Cherry bourbon barbecue sauce.

Speaker 2 (16:05):
Yeah, that and the salmon ranch trail dust.

Speaker 3 (16:08):
Rub, which I use. Both of them all the.

Speaker 2 (16:09):
Time, are wildly popular.

Speaker 3 (16:12):
Yes, they are.

Speaker 2 (16:13):
I have I teach continuing education for home inspectors here
in New York because we're all licensed. In every two
year license period you need twenty four hours of continuing
and add so I teach some of that. And there's
a guy that comes up to our in person seminars.
He lives down in Long Island, right, and he called
then said to one of the guys, make sure Jim

(16:36):
brings some of that cherry bourbon barbecue sauce because I
gave that away for right answers. Yep, you know it
was great.

Speaker 3 (16:42):
Yeah. I love the sauce still to this day. I
love the rub. I use the rubb and everything I cooked.
I forgot what did I cook? I cooked chicken wings
the other day and I just doused it with that rub.
It was delicious.

Speaker 2 (16:54):
Yeah. So we have some new places where our salmon
ranch Ferry Bourbon Barbecue Sauce and trail rub yep, Finger
Lakes Ace Hardware. Really now there are Route three thirty
two in Canadagua, Werner Farms Greenhouse on West Henrietta Road.
That is an awesome place.

Speaker 3 (17:15):
Checking out.

Speaker 2 (17:16):
Yeah, Ours Market on Monroe Avenue, they're great. Petronelli's Delhi
there in Hilton U skips on the Ridge, of course,
one of our biggest currents. Yeah, they crank it and
we go there and do demonstration. Robert's Farm Market in Medina,
and that's about the farthest west we are right now.
And then Palmers direct to you, Markalers nine hundred Jefferson,

(17:40):
Amen's Farm Market. Uh, Triano's out Stone Road. They do
a great job with our stuff. Nib Black Food nine
hundred Jeffson Road, right behind Palmer's there there they have it. Uh,
save a lot in Albion, New York. Sarah's Garden Center
in Brockport. Uh and Butler Sales and Service, Turnpike Road, Auburn,

(18:01):
New York. Auburn. Yeah, fireless.

Speaker 3 (18:03):
Yeah, we're making some distance.

Speaker 2 (18:05):
Yeah, so it's pretty funny. Nice So anyway, Uh, it's
growing seasons right around the corner, and you don't certainly
don't want to miss out on that what's missing from
this grill List podcast before I continue with recalls. So

(18:25):
you're saying you're thirsty, So what do you have today?
Matt goes to the portable refrigerator, the grill List refrigerator,
which has grill List labeled on the front of it.
I wonder if he wheels that thing into work with him. Yeah. Yeah,
you give your boss a beer maybe noon every day
or something.

Speaker 3 (18:46):
You know, that's how we keep it all right. So
I remember last time we talked, I brought like a
Dunkin Donuts something and it was it wasn't really beery,
which is kind of more like an alcoholic coffee.

Speaker 2 (18:58):
Okay, yeah, it was good though.

Speaker 3 (19:00):
It was good. So Duncan Donuts actually does make.

Speaker 2 (19:03):
A beer beer a cold brew porter.

Speaker 3 (19:05):
Yes, all right, Yeah, so I decided we try that out.
So it's still dark beer season right now because it's
still cold outside. But you know, just like Jim said,
margins right right around the corner, and the spring beers
and the you know, the sours and everything else. People
make their returns. But we're gonna have a we have
a mixture of stuff today. So we're gonna start off
with the Harpoon Duncan cold Brew Porter. So this is

(19:29):
a six point zero ABV. We will be honest, this
is Duncan. So it's not independent, right, So this this
is more of a I mean, it's not like this
is a hugely produced beer, but it's still not what
you would call an independent brewery. But this is brewed
with lactose and Duncan cold brew coffee. All right, it's

(19:54):
brewed out which I love. Ye, it's brewed out of Boston,
Massachusetts and Windsor, Vermont. Okay, all right, so we're gonna
we're gonna try that right now.

Speaker 2 (20:03):
Actually, yeah, it goes to the key required on this one.

Speaker 3 (20:07):
I'm glad you have this in the studio.

Speaker 2 (20:09):
We were prepared right here in the studio. All right,
Matt opens it up.

Speaker 3 (20:14):
All right, here we go.

Speaker 2 (20:16):
So what do we have here? It looks like it's
pretty pretty dark? Yeah, pretty dark? Yeah, of course you
would expect coffee.

Speaker 3 (20:24):
Yeah, coffee and porter, right, that would be a.

Speaker 2 (20:25):
Dark You smell you can smell the coffee, and.

Speaker 3 (20:29):
Now you do like coffee?

Speaker 2 (20:30):
Oh, I love coffee.

Speaker 3 (20:31):
I remember you used to start I subsisted at your
dark coffee used to start the show off.

Speaker 2 (20:37):
Yeah, espresso is my favorite by the gallon.

Speaker 3 (20:40):
All right, here we go, sir. You definitely can taste
the coffee.

Speaker 2 (20:47):
Absolutely, yeah. Yeah, you know what this tastes likes to
me that the salmon ranch stout milks.

Speaker 3 (20:55):
It's fairly close, isn't it.

Speaker 2 (20:58):
That's exactly what.

Speaker 3 (20:59):
Yeah, it's very it's very it's very good.

Speaker 2 (21:01):
Yeah, I like it.

Speaker 3 (21:02):
And it's of course, of course nice and nice cold.

Speaker 2 (21:05):
Yeah.

Speaker 3 (21:05):
Well that's and that's a big deal.

Speaker 2 (21:07):
That's a big deal. And it's fun this time of
year because you can keep your h even your low
alcohol type stuff outside or whatever, you know, and you
can get it really cold quick.

Speaker 3 (21:19):
Absolutely, this is this. This is pretty good. So this
is an actual dunkin Donuts beer mm hmm.

Speaker 2 (21:27):
They're everywhere.

Speaker 3 (21:27):
Yeah.

Speaker 2 (21:28):
Now I wonder if they I wonder if they sellos
at dunkin Donuts stores. Probably not, probably not. I don't
think they have liquor licenses, no, probably not, But you know,
there's gotta be someone somewhere.

Speaker 3 (21:39):
Well, you know, just remember when salvatories first started, they
were just a pizza parlor. Now they're a saloon. Yeah, yeah, yeah, yeah, absolutely,
same thing with Bill grayce m.

Speaker 2 (21:51):
Well that's good. I like that.

Speaker 3 (21:52):
Yeah, I do too, I really do.

Speaker 2 (21:55):
We're spoiled, we are.

Speaker 3 (21:58):
Did you tell them how we started our are before
the podcast? What we were doing?

Speaker 2 (22:04):
Refresh my memory?

Speaker 3 (22:05):
Well, we were sitting there, we were consuming some food.

Speaker 2 (22:09):
Yeah, we were Where was that right here?

Speaker 3 (22:13):
Oh?

Speaker 2 (22:13):
Really?

Speaker 3 (22:14):
Right before we start recording. We were eating something.

Speaker 2 (22:16):
Oh oh, I see what you mean. I thought you
meant at the beginning of this podcast four or five
years ago. I mean, I'm trying to think, well, I
love you, buddy, but we were eating cheeseburgers.

Speaker 3 (22:27):
Back there we were we started You're right, but.

Speaker 2 (22:31):
I get it. Yes, well, in honor of you because
you're so dedicated to Grilla I am, and the fact
that this is your only, uh broadcast appearance. Now, I figured,
you know, you know, I might need to cheer you up,
and it's just the other way around. You're cheering me up.

(22:51):
But uh so I went to the freezer today and
I had been saving these Porterhouse days.

Speaker 3 (22:58):
There's giant too.

Speaker 2 (23:00):
They're they're huge, and they're tea bone steaks. I don't
know what you Some people call them Porterhouse I call
them tea bone all my life. And so I cooked
these because it's fourteen out. I did them on the
stove in a cast iron and you know, with put
a little oil in, then a little butter, and then

(23:23):
you see them on both sides. Get them up to
medium and you know our medium rare.

Speaker 3 (23:28):
I do love a cast iron steak. Anyways, those are
really good.

Speaker 2 (23:32):
And then I made a special trip to buy the
biggest potatoes I can find. And there's nothing better than
a baked potato with a thick, crispy skin that has
tons of butter, sour cream, uh, shredded you know, treader bacon,
bacon bits, fresh bacon, and and and then a whole

(23:53):
bunch of those cut up chill.

Speaker 3 (23:58):
I was afraid because we were diving in and I
was really getting into it, and then I realized that
we still to record this.

Speaker 2 (24:07):
That was a big steak. It was so you can
you know, you can eat and I don't.

Speaker 3 (24:12):
I think that's the first time we had a steak
on the podcast. Might be yeah, we've got brisket, everything
else I don't stake.

Speaker 2 (24:19):
All right. You know this time of year, especially it's uh,
you know, it's freezing on mid certainly mid No happy
Valentine's Day, by the way, we totally forgot it's it's
mid February, and you know, all I'm thinking about is
getting the garden time right and getting getting through the
end of the lousy weather because it's been a cold one.

Speaker 3 (24:41):
So I'm glad you said that. The last couple of
winters were not like really winter, right, they were kind
of like mild winters. This has been the real winter.

Speaker 2 (24:50):
Yep. I got ice out there a mess. Uh. And
then of course we have a rock shorts salt shortage,
don't we we. Oh that's a horrible subject. Don't get
me into that. Yeah, my apartment had unhealthy thoughts about
my wife. Oh god.

Speaker 3 (25:14):
Yeah, I was just saying my apartment complex is a
death trap because they can't insult over there either.

Speaker 2 (25:19):
Really they don't have right. Well, then you go to
I mean I saw five palettes at the home depot
of calcium chloride, so you know, you get down there,
what you should do is fall and there you go.
I just buy the reversation. There's an idea anyway, you know,
I'm kind of just getting through to get through, right.

(25:42):
It was great. My brother flew in for the Super Bowl. Yes,
he lives in Colorado.

Speaker 3 (25:48):
And it's is he doing well? Now?

Speaker 2 (25:49):
He's doing well, He's doing great. And it was so
nice having him. Yeah, and so anyway, a good time
was had by all. And I hate to before we
dive into our next drink, I hate to bring in
a negative, but this is something we got to talk about. Uh.
Can tuna fish recall? Do you hear about?

Speaker 3 (26:08):
I did this one? I did not hear of?

Speaker 2 (26:11):
A company announcement shared by US Food and Drug Administration
explains that this recall is out of an abundance of
caution due to a manufacturing defect in some easy open
pole tab cans of tuna. Uh. And it could be

(26:32):
that it causes a leak which would allow air to
get in there. And now we're into bachelorism right right,
so you know that can cause difficulty breathing, muscle paralysis,
and death, all kinds of bands.

Speaker 3 (26:46):
You didn't want you to kill you, right?

Speaker 2 (26:48):
I love? I made tuna this week that I chopped
up a salad onion, the purple onion, I did you know?
Of course, mayonnaise and cucumber and red sweet pepper and
celery and then you mix and some of those crispy onions. Yeah,

(27:09):
you know it, mix it up and mixed sandwiches.

Speaker 3 (27:12):
I love, I'm with you.

Speaker 2 (27:14):
So we want you to check the upc of your
cantuna to confirm whether it's included in the recall. Now,
the best if used by date ranges from December twenty
twenty seven to January twenty twenty eight, and the following
products are recalled. Trader Joe's solid light yellowfin tuna in

(27:38):
olive oil, Trader Joe's another one, solid white tuna, Trader Joe's,
another one in water, Trader Joe's solid whitewater low so,
Trader Joe's, Trader Joe's solid white water, no salt in.
And then Geneva solid white tuna and olive oil, Geneva

(28:00):
yellow and the same thing, so let's see.

Speaker 3 (28:03):
Uh.

Speaker 2 (28:04):
And then van Camps solid light tuna.

Speaker 3 (28:07):
I use VanCamp sometimes.

Speaker 2 (28:09):
Yes, where's it around?

Speaker 3 (28:11):
Yeah, it's so, it's right next to the bubble bee stop.

Speaker 2 (28:13):
Okay, uh, solid light tuna and oil, solidlight tuna and oil,
and h e b uh solid white tuna and water.
Now some of these are sold in multiple packs and whatever. Right,
So the Trader Joe's were sold in Illinois, Indiana, Iowa, Kansas, Kentucky, Maryland, Michigan, Minnesota, Missouri, Nebraska,

(28:37):
New Jersey, New York of course, uh, North Carolina, Ohio, Pennsylvania, Virginia, Washington,
d C. And which in Wisconsin. Uh. The rest of
them were not in New York. So there's a bunch
of them, and you know, the recalls easy to find.

Speaker 3 (28:55):
Yeah.

Speaker 2 (28:56):
Uh. But anyway, you just check your tuna because I
love tuna and the last thing I want to.

Speaker 3 (29:01):
Do is.

Speaker 2 (29:05):
I like tuna steaks to.

Speaker 3 (29:06):
Oh my goodness. And plus the those what are you gosh,
those the bowls, the sushi bowls. Yeah, and they have
the little the little cues of tuna in there. Yeah,
that's so good.

Speaker 2 (29:20):
So also, like sharks are not shark, but swordfish. Sword
fish is probably one of my favorite fish. I'm not
a big fish guy.

Speaker 3 (29:32):
You know, you love you love oysters and clams.

Speaker 2 (29:33):
I do. That's that's a whole different discussion.

Speaker 3 (29:36):
By the way, So I want so when we do
what the next girl this podcast I bought Apparently I
was told that this can these canned oysters that I
bought with that there's they're in some sauce or whatever.
They're supposed to be delicious.

Speaker 2 (29:51):
Now I don't. I don't usually eat that little rectangular yea.
I love those. And there's a ton of different kinds
they have. There's oysters yep, uh done, there's baby clams
like that, there's uh, you know, other stuff. But yeah,
those are good.

Speaker 3 (30:06):
All right, we're gonna eat some of those in the
next pockets.

Speaker 2 (30:08):
I bought some that is a that's like a little
appetitele snack. Yeah. Yeah, those are great, yea.

Speaker 3 (30:14):
So we'll start off the show eating some of those
next time we win. Yeah, we always.

Speaker 2 (30:21):
One of the things that uh, taking me back to
there's a bag of ribs here for you from the
super Bowl party. I've been keeping them eyes.

Speaker 3 (30:30):
I have to get fired more often.

Speaker 2 (30:32):
Yeah. I cooked. I cooked him on the pellic grill,
did you okay? And uh it was it was about
ten degrees difficult. It took a while to get the
pellic grill h right, but it was great. I cooked

(30:54):
him for a long time. I kept I marinated him
for two days and then I put the head it
up the marinade and then steamed them in the rest
of the marinade for the rest of the time. So
they're some of them are a little on the charcoly side,
you like anyway, and some of them are are just well,
they're very tender anyway. But anyway, I'll be happy to

(31:18):
have you have them ill.

Speaker 3 (31:19):
So I'm never leaving the Grill this podcast, but.

Speaker 2 (31:22):
Grill this podcast. So I'm just thought that, you know,
at some point during the podcast, we should say that
this is the Grill this podcast, and it's available on
iHeart of course.

Speaker 3 (31:34):
And Spotify, iHeart.

Speaker 2 (31:35):
Speakers, the company that has single handedly built the salmon ranch.

Speaker 3 (31:43):
Okay, you know what, never mind, we're still on my heart,
so okay, I Heart, we'll say I Heart.

Speaker 2 (31:48):
Don't worry, they don't know how it happened. So anyway,
this uh, this podcast is wildly popular, right and we're
not you know, I mean, we don't do we don't
do hatchet jobs on people. We do recall once we do,
yes we do. But we're you know, we're pretty uh

(32:08):
much into food and drink. So if you have a suggestion,
absolutely anything you'd like to have us cook or whatever,
or you want to share a recipe, absolutely family forever, Yes, sir,
email us at info at grillaspodcast dot com. You got it,
and Matt will will spread that around and we'll be glad.

Speaker 3 (32:29):
You can always go to grillaspodcast dot com to see
pictures that we've a food that we've eaten, cooked, some
of the beers that we tried, and some of the
locations that we are visited.

Speaker 2 (32:38):
We do festivals, We take grillas on the road, although
we haven't done that lately. We got to get back
into that.

Speaker 3 (32:44):
Uh.

Speaker 2 (32:44):
It's so much fun, but it's it's better in good weather.

Speaker 3 (32:47):
Yes, yes, yes, no, we will do that. And also
if you do go to grillsspodcast dot com. Uh and
you want, uh, you know, to hire Jim Salmon or
myself for any type of your events you you had
the information is there. We we do those kind of
events and we're available.

Speaker 2 (33:05):
Oh, we're always available. We're always available, but we're never free.
That you know what that means.

Speaker 3 (33:12):
It needs it time for another devil.

Speaker 2 (33:14):
Come on, man, dig deep. As Matt goes to the uh,
the grill is cooler, oh gosh. And we do have
a lot of fun. We're in our fourth year of
doing this and we've done several hundred episodes of grill
List and and some of the more fun things that
we've done is taken it on the road, Yes, and

(33:37):
gone to different craft brewer reasons all over the states. Yeah,
and tested there, you know, of course, never negatively, of course,
tested their their craft beers, and most of what we.

Speaker 3 (33:50):
Loved New York State it's still pretty highly ranked for
some of the best craft beers, not just here, but
like you said, in the world. Right.

Speaker 2 (34:00):
Yeah. So remember I remember that one festival we went
to UH with the New York State craft Brewers Association
in Canalside in Uffhalo and we were interviewing people that
were walking around and one guy came up from near Delaware,
Washing I remember that because we don't have this here, so.

Speaker 3 (34:18):
You know, that's that's a big deal.

Speaker 2 (34:20):
Yeah, that's a good thing. What is this?

Speaker 3 (34:23):
So again, what are you trying to do to me?
I went a little across the board today, all right,
I like it.

Speaker 2 (34:30):
I like it.

Speaker 3 (34:31):
Have you ever had a screw driver before? Of course,
well you're gonna have another.

Speaker 2 (34:35):
One I have. It was funny I did a Facebook
post last year. I took a picture of my screwdriver
drawer in my toolbox. There's got to be five hundred
screwdrivers there, how, and of course. The caption was how
many screwdrivers does a guy need? Matt continues, yes.

Speaker 3 (34:53):
As man as you can, as you can drink. So
this is from Club Tales Crushers. I've never heard this
company before, but this is. It says it's the perfect
start to your party. It's a screwdriver malt beverage with
natural with natural favors. So it contains alcohol. So you're
a real screwdriver usually is pretty strong.

Speaker 2 (35:14):
Well, that would be vodka and oranges.

Speaker 3 (35:16):
Yes, sir, you're actually correct.

Speaker 2 (35:18):
And sometimes maybe a little grantity sometimes you do that. Yeah,
that's a tequila sunrise with a with a you know,
a screwdriver slam to it.

Speaker 3 (35:27):
Yeah, so you've had drinks before, as you said, So
this one's only five percent of this is. I got
something else is gonna a little higher later on, I'm sure,
but yeah, so this is out of this is The
company is called Club Tail Crushers. It looks like this

(35:49):
is brewed and uh comes from Quebec, Canada. Really okay,
but it is actually imported by So I haven't heard
this glossal Bevers group and they're out of Rochester, New York.

Speaker 2 (36:04):
Really yes, Oh, we have to get them out here. Yeah, yeah, okay,
that's cool.

Speaker 3 (36:08):
Yep. So we're going to have a throw driver, Jim Sammon.

Speaker 2 (36:11):
Fire it up. Yeah, that one right out of the box.

Speaker 3 (36:16):
That's great.

Speaker 2 (36:16):
Okay, it looks like yeah, it looks like orange juice.
But they'll be it thin what you would expect because
of the booze. Oh smell that though. It smells like
fruit punch. That's wonderful smelling. That's most delicious. Yeah, let's
try it's.

Speaker 3 (36:31):
Do it obviously that that sound of the background, it
is delicious.

Speaker 2 (36:40):
It's that's Kim Welch's calling me.

Speaker 3 (36:44):
Ah, isn't that John Jay Welch's.

Speaker 2 (36:47):
Uh, that's his what John Welch's the guy that does
our opening. His wife is calling me. Now, why on
this earth the night before our radio broadcast at six
o'clock tomorrow morning, would she be calling me?

Speaker 3 (37:06):
Are you thinking that John J. Welch will maybe not
be able to participate?

Speaker 2 (37:10):
I would I would gut him like a fish. That
would not be a good scenario.

Speaker 3 (37:18):
No, how is this beverage?

Speaker 2 (37:27):
I tell people, don't call me while I'm doing the
radio program on Saturday or Sunday morning. Don't call me
while I'm doing the Gorilla's podcast because I'm busy. Let's
try this again. Where were we? What is this stuff
called again?

Speaker 3 (37:41):
This is from Clubtails. This is the Screwdriver.

Speaker 2 (37:47):
I like that.

Speaker 3 (37:47):
This is pre tasty.

Speaker 2 (37:48):
Yeah it is. Sometimes uh malt beverages can be kind
of lickory.

Speaker 3 (37:56):
Yes, I agree, this is not that.

Speaker 2 (37:58):
No, this is very good refreshing. Is there such a
word as liquory?

Speaker 3 (38:02):
Yes, So beer is not meant to taste, not to
taste like liquor or and mixedtus, you know, if you're
if you proportion them correctly, you shouldn't really taste a
big kick of liquor. If you if you taste that
lickory stuff, that means it's it's not it's not it's
not done well. And liquors tend to be cheaper, so
they're not done well.

Speaker 2 (38:22):
Sometimes it's like drinking four roses or whatever that stuff is. Yeah,
you're talking, yeah, such thing as bombs. I apologize no,
But anyway.

Speaker 3 (38:32):
Seeing that you know that though, I'm thinking that you
may have had so.

Speaker 2 (38:37):
You're looking at a guy that stood over all one
hundred fifty five gallon drums with newspapers kidding. That's good though,
I was like, good, I'm with you.

Speaker 3 (38:48):
I'm with you.

Speaker 2 (38:49):
I like it anyway.

Speaker 3 (38:53):
So this is the first time we've had a screwdriver
on the show.

Speaker 2 (38:56):
It's a first, a bunch of first Yeah, that you
and I are still alive.

Speaker 3 (39:01):
We haven't died yet.

Speaker 2 (39:03):
I ran into a guy today at the grocery store
that I hadn't seen in ten years. Maybe all right,
and we're just the whole conversation we're older now, right, No,
whole conversations was about mortality. It was kind of funny. Anyway.

(39:23):
I have friends of mine that just will not talk
about that.

Speaker 3 (39:27):
I'm not I'm not worried about talking about that. And
Plus every time we do have a discussion, I always
say I think I live as long as I have
because I drink.

Speaker 2 (39:33):
Someone drink, Well, you know you don't, don't.

Speaker 3 (39:36):
I don't go crazy all the time, but you know
you don't go.

Speaker 2 (39:40):
You know. So a couple of things coming up though,
By the way, Yeah, the wine at Center Ice.

Speaker 3 (39:46):
Oh, that's always fun.

Speaker 2 (39:48):
They always change the name of that. That's a benefit
we do every year for Holy Childhood. Let me see
if I can find that.

Speaker 3 (39:56):
So when you tell the name, also explain what happens
at the event because thanks to that event, I actually
went to Florida last Uh.

Speaker 2 (40:03):
Yeah, that that isn't even right, you know. So so
we go there and and and you win the trip
price a chip to Florida. Uh you know, I mean
you you just I don't know what what am I
going to do with you? But anyway, it was it

(40:26):
was kind of fun, you know what. And you're a
lot of people win trips, right, but I never hear
about anybody going and and you, you know, you were
social media play by play on that whole thing I
was doing. Yeah, that's great, and I enjoyed it. It was.
It was good. Now, of course I'm on their website,

(40:46):
Holy Childhood, which is a wonderful website.

Speaker 3 (40:49):
It is and also very good stuff it shows, and
uh a lot of the proceeds go to help you know.

Speaker 2 (40:57):
Oh events, okay, and I'm gonna click on events. That's
great radio right here, let me tell you, Oh, okay,
the twelfth annual Party at Center Ice. So they're calling
it instead of Wine at Center Ice, it's called party itself.

Speaker 3 (41:09):
I mean, but it kind of is though. There's light
of music and there's bands.

Speaker 2 (41:12):
Yeah, it's on April eleventh, twenty twenty five, and you
can go to where are we Holy Childhood dot org
and click on events and it is so much fun
they have. They have so many like restaurants and vendors,
truck people that come in there, and they're on tables

(41:33):
all the way around the ice. Uh. And of course
it's you know, they have it warmed up in there.
And then there's a VIP thing.

Speaker 3 (41:39):
Which, by the way, is that what we're doing?

Speaker 2 (41:41):
Yeah, of course. And there's a you know, there's a
cheaper ticket for a designated driver because they have lots
of wine tasting, wines and spirits and so for and
they do this really cool auction yep. Uh. And there's
all kinds of uh sports jerseys and things because this
is a big event.

Speaker 3 (42:01):
Yeah yep.

Speaker 2 (42:03):
So put that on your calendar. April eleventh. Check it
out at Holy Childhood dot org.

Speaker 3 (42:09):
Now you're the one that introduced me to this event,
and I've gone to everyone since you've introduced me, and
I've had a great time at each one.

Speaker 2 (42:16):
It is first of all, it's a great cause ye uh.
And they have the dogs that come and play, yes
they do, and the dogs if nobody's ever heard of them?
Is a band that only plays charity. Yep, they don't
charge any money. They do. It's a bunch of guys
and gals that are awesome.

Speaker 3 (42:35):
Yeah, I mean, they really are.

Speaker 2 (42:36):
Southern rock, regular rock. You know. They are right dialed
in everything, very entertaining. So so anyway, we we want
you to check it out and we'll see you there.

Speaker 3 (42:50):
Well, I'll be there the whole seen a few of
those I have.

Speaker 2 (42:54):
Yeah, you know, they they might be sick of me
by now, you know, I I enjoy doing that stuff though.
It's a lot of fun.

Speaker 3 (43:05):
It's fun. It's fun. Yeah, no, I said, I have
a blast. The food is always delicious, the drinks here
are incredible. I always tell the story. I've told them
many times and I'll do it, tell it real quick.
So Donna Dede is the one of the people that's
one of the heads of Holy Childhood, right, and she
was a longtime news broadcaster. So when I was like

(43:26):
getting into the news and watching TV, she was one
of my favorite broadcasters. So it's it was so funny.
She had heard me on the radio before, which I
had no idea she even knew who I was, and
I came up like, you know, like a star struck puppy.
When I when I walked up to here, I'm like,
oh my god, it's Dona d And I'm not excited.
She goes, she goes, you're Matt Wilson. I'm like, how
do you know who I am? But yeah, she's such

(43:47):
a friendly person. She's amazing, And.

Speaker 2 (43:49):
Yeah, I wanted to cover while we're at it, before
we another one. I wanted to cover the opening of
the grill season and grill maintenance. Now, many people have
put their drill in the shed or in the groage

(44:09):
or whatever, and you haven't used it because you know,
cold weather or whatever. And I get it for whatever reason.
But there's a thing that happens with grills, and it's
called spider webs, and spiders get up inside your grill
and they find those little gas tubes and they get

(44:31):
in there, and then all of a sudden, you turn
on a knob for either natural gas or propane, whatever
you're using, and those those spider webs greatly affect how
the gas is distributed and therefore ignited, and many many
grill fires happen because of that, because it's the gas

(44:53):
just starts it can't go through the normal tube. It
spills out into the area and then you wind up
the whole thing.

Speaker 3 (45:00):
That's not good.

Speaker 2 (45:04):
I probably told this story a thousand times over the years.
But I used to work in the home center business,
and there was a guy that bought a gas girl
and he, I don't know, he brought it back a
year later or something, and he said the thing burned up.
And so I looked at it and I said, well,

(45:25):
it's filled with spiderwebs, and he, you know, he said, well,
you're full of and I said, no, this is a
thing you got to clean your gas girl. Well you
didn't tell me that. And I go, okay, fine, but
you're you know, I wanted to say you were blank
out of lock I read. I did not. I just said,

(45:48):
you know, I'm sorry, I can't help you. Well, so
the guy goes home, he calls the district manager, and
district manager calls me and says, just give him another girl,
would you please? And I go, okay, fine, whatever you want, buddy.
So then fast forward, I want to say four years
or five years, maybe even the whole company's folding and closing, right,

(46:10):
and so we're you know, that's what I did before
I got to be self employed, right, and and so
we're liquidating everything, right, and it's all going on. And
that's what we did for the last two or three
months that we worked in. So doesn't this guy call
and he goes, I got a grill that burned up,

(46:31):
and I knew the voice. I knew the thing, and
I said to him and I hung up. That made
me feel good and vindicated because the guy was a dope.
He didn't listen to you, right, And don't be that
guy that that you know. Compressed air helps with that.
A quick inspection with a flashlight. If you have any

(46:54):
problem with your gas grill lighting, make sure you check
all the tubes for spider webs because it's a thing
and it can and it can turn your your grill
into a volcano. And wants that.

Speaker 3 (47:07):
I had a question. So you're a home inspector and
you've been inspecting. You're probably inspecting. I don't know how
many homes over the years, kid, Ye have you ever
seen I'm sure you have, but I haven't been asked anyways,
have you ever seen homes that were damaged by grills?

Speaker 2 (47:23):
All the time? The number one thing is vinyl sighting. Mmm,
you know John Wayne, Yeah, my hero, I know him, Yes,
And he was you know, he said, life is tough.
It's tougher for your stupid and only stupid people put
their gas grill against their vinyl sighting. And I walk

(47:44):
around and get up on the deck and I look
over there and I chuckle. You know, those people were stupid.
They put their gas gril right next stupid. Right, So
the rule of thumb is thirty inches, because I've seen
grills that were two feet out that still melted vinyl sighting.

(48:05):
Now you know, some of the other sidings not so much,
but you can get soot on them. Whatever, keep your
gas grill out on the on the deck railing something right, right,
And some people I wish I had a dollar for
every gas grill that I saw that was tipped over,
because the west prevailing wind blows grills, sure does. And

(48:28):
again that whole life thing comes into play. So anyway,
sometimes all it takes is wiring your gas grill up
to sick you know, a bungee cord or whatever. Right,
but you still want your gas grill at least thirty
inches away from combustibles.

Speaker 3 (48:45):
That's smart. So I was that was kind of That
was my follow up question. So, you know, if you
have a deck on a house, you have a pretty
usually a decent sized deck. But there's some of those
little small decks, like kind apartment complexes, you know, talking
about a tough should people even consider?

Speaker 2 (49:00):
Yeah, sure, you gotta figure it out. Maybe you you
whenever the grill is being used, it's in the middle
of the patio, and then you wait until it you know,
you push it over there. I don't know, it's every
every instance is different. Some of those complexes don't allow girls.

(49:20):
Some of them don't, you know, because they they are problematic.
Sometimes gas girls are are a thing everybody wants one.
They're great for cooking easy.

Speaker 3 (49:33):
Would you say in your opinion that gas girls are
like the entry level girls to really.

Speaker 2 (49:40):
Charcoal is I would say charcoal is okay, but you
know how we feel about charcoal. Charcoal is a way
to go love it. Yeah, so that but that is yeah,
everybody's I remember the little the first one I had,
you know, it was it was all excited. Actually actually
cooked one inside an apartment. That's another whole deal. I

(50:04):
wound up having my security posits. You pay to get
that a waste for me. But anyway you can guess
grills are uh they range from two hundred dollars to
way twenty thousand. I mean that's it's crazy how expensive
grills can be.

Speaker 3 (50:22):
Yeah, well you have a you have an outdoor kitchen
that's connected to a guess right.

Speaker 2 (50:27):
And then there's another section of the outdoor kitchen. This
is the second edition coming to that which has will
have a blaze grill, which are wonderful girls, So more
to come on that one. Yeah, yeah, I'd be talking
about that next year.

Speaker 3 (50:42):
Do you have the flat top griller now too?

Speaker 2 (50:44):
I do? I have a thirty six inch blackstone.

Speaker 3 (50:48):
I love those. I absolutely loved it.

Speaker 2 (50:50):
Yeah, me too. We did? Uh?

Speaker 3 (50:52):
Yeah, we sure did?

Speaker 2 (50:53):
Didn't we breakfast? Oh?

Speaker 3 (50:55):
Yeah?

Speaker 2 (50:55):
You and I did the weed store?

Speaker 3 (50:58):
Yeah, the grand Ope, the weeds still write.

Speaker 2 (51:01):
Yeah, well that's you know, well whatever.

Speaker 3 (51:04):
How many burgers and sausages did we go through?

Speaker 2 (51:06):
I don't know. We went through John Wells, right, I said.
He He said, would you and Matt cook sausage and
Burger's for us? And I said absolutely, We'll be glad.

Speaker 3 (51:18):
Absolutely.

Speaker 2 (51:18):
I said, you got to have all this stuff. I
don't want to be frustrated. So we get there and
he's got got plenty of burgers and one little bag
of sausage and peppers for the sausage, and and one
little thing of cheese which we burned through, and so
we're sending them down to Bjay's or Costco or whatever,

(51:41):
you know. So it was, it was just so.

Speaker 3 (51:45):
Frustrating, and we gave we are We had a niceise tipper.

Speaker 2 (51:48):
We had a three hundred dollars tip yard, and we
donated with a weed people, what would we think anyway?
But anyway, Yeah, I have a thirty six inch which
my main goat. We did breakfast on it, which is
so fun because you can have five pounds of bacon
going and doing eggs and flipping and potatoes overside and

(52:11):
toast and whatever. But my favorite thing to cook on
that so far has been faetas.

Speaker 3 (52:17):
That makes sense too.

Speaker 2 (52:19):
You know you can do the chicken, the beef and
chicken beef, what else do you do? And trim chicken
beef and trim u in separate areas, and then you've
got your your onions and your green and red and
yellow sweet peppers all going, and then you you know
you're season them up and whatever, and we went to uh,

(52:41):
my daughter and her husband and I went to a
cosmeo last year and had faetas all over the place,
and we decided, we need these faeta pants, these these
cast iron pants. So you can set the cast iron
pans right on the on the blast and then nurse
sizzling and smoking and whatever, and it's just wonderful.

Speaker 3 (53:02):
So we just had a steak not that long ago.
Do you ever try steak on the on the riddle?

Speaker 1 (53:08):
I have not.

Speaker 2 (53:09):
No.

Speaker 3 (53:09):
I wonder how that would be.

Speaker 2 (53:10):
I will be fine. I would imagine it would be
just like I cooked these steaks that we had tonight.
I cooked in cast iron. I put my my new
favorite oil is at avocado oil. I love avocado, and
then I take a tablespoon or more butter mixed in
with that, and then I see the steaks. Those steaks

(53:32):
were pretty good.

Speaker 3 (53:32):
They were very good. I love I love butter. I
know you do it too.

Speaker 2 (53:35):
I know we we go through an unconscious amount of
butter here. I mean it's not even right right. I
have friends that that eat all that stuff that Robert
Kennedy's going to go against, you know, all the uh
processed stuff and whatever. And you know, I can't believe it's.

Speaker 3 (53:56):
Butter and and and all those dispraced.

Speaker 2 (54:00):
Yeah, I mean I think all that's going to be gone.
I don't know.

Speaker 3 (54:05):
I mean I hope not well.

Speaker 2 (54:09):
I mean all I want is butter. I don't want
anything else but butter.

Speaker 3 (54:14):
No, I love butter. But you know, I don't know
people who maybe have you know, high blood pressure, you
can't get all that butter, and they may look for alternatives.
You know.

Speaker 2 (54:23):
If how do I put this? If I die one
year early and have had butter all my life, I
think it's worth it. I mean, or six months, maybe
maybe four months. But there's nothing better than I love butter.

(54:50):
You've seen me cook.

Speaker 3 (54:50):
I love butter too.

Speaker 2 (54:51):
So all those pies that I make, there's tons of
butter and those Everything I cook with has some butter component.

Speaker 3 (54:59):
Right, No, butter is it helps uh, lube the surface
that you're cooking on and also gives you a lot
of flavor, so.

Speaker 2 (55:09):
Also lubs you stop it? Alright, alright? What do you got?

Speaker 3 (55:17):
Was the next one?

Speaker 2 (55:18):
Yeah, this is a part of this podcast. I love
the most. Oh that was that? Look, okay, we'll get
to that. Okay, So this Oh.

Speaker 3 (55:32):
So, like I said, I wanted to, you know, I like, yeah,
so this is not but I like bombshell. I like to.
I was going all over the speaktrum today. This is
a cider really, yes, okay, so this is it says,
not Frad. You're like a flower Frad, You're like a
bomb bombshell hardsider hard sider with natural grape flavor. Okay,

(55:57):
I don't think I've had a grape sider.

Speaker 2 (55:59):
I don't.

Speaker 3 (56:00):
Yeah, so I figured we would try this out.

Speaker 1 (56:03):
It is.

Speaker 3 (56:04):
It's actually very cool canard. So it's called it's the
Apple Bombshell Hardsider Company, but they have their grape mixed in.
It is bursting with juicy notes of sun ripened grapes
balance perfectly with crisp fresh apples. Six point eight ABV.
So not high. But we're getting up there, and this
has been packaged by three brothers wineries.

Speaker 2 (56:26):
Okay, where are they?

Speaker 3 (56:28):
So they're located out I believe they're in the Batavia area. Okay,
I'm not mistaken. Three brothers. Also, I believe they do
the war Horse beer.

Speaker 2 (56:36):
Oh okay, all right, so they do cider, wine and beer.

Speaker 3 (56:39):
Three brothers.

Speaker 2 (56:40):
Oh I'm anxious to.

Speaker 3 (56:42):
And this is independent.

Speaker 2 (56:44):
So this is from this isle. So this is a craft.

Speaker 3 (56:47):
Yes, it is all right, So you're ready for this.
I'm getting good at this.

Speaker 2 (56:52):
Yeah you are. Of course you've had a lot of practice.
I have done this for four years, over years. Yeah,
poor that man. That's uh okay.

Speaker 3 (57:04):
So it's got it's got that grape color to it.

Speaker 2 (57:06):
It has the clear uh not not clear sea through,
but it has a reddish tint to It has that
clear look of a cider no head, you know that
none at all. Really smells Wow.

Speaker 3 (57:21):
Yeah, that's really that smells like very fruit.

Speaker 2 (57:24):
It's like a concord grape, it does it.

Speaker 3 (57:34):
That's pretty darn good.

Speaker 2 (57:35):
I think that's one of the best sighters I've ever
I'm with you on that.

Speaker 3 (57:38):
That's pretty darn good. Yeah. Wow, that's delicious.

Speaker 2 (57:42):
Actually, I wonder at what point in the thing in
the process where the grape. Yeah, because this is really good.

Speaker 3 (57:50):
So I know you're you're we like grape, like grape pie,
like grape everything. This is delicious.

Speaker 2 (57:55):
That's very good.

Speaker 3 (57:56):
Yeah.

Speaker 2 (57:57):
I might have to try some more cider. Yeah, the
cider that I.

Speaker 3 (58:01):
So you've made. So let's let's let's backtrack. So you've
made cider me many times here I have, yeah.

Speaker 2 (58:06):
And I've also burned it in a tractor. It's the
cider that I've made is very harsh.

Speaker 3 (58:18):
I told you there was one that you made that
I really enjoyed.

Speaker 2 (58:21):
Well, some of them I added honey, and I.

Speaker 3 (58:23):
Think that was probably the one that I like. But
this is this is perfection.

Speaker 2 (58:27):
This is different. I wonder if I could do a
raspberry cider and add some you know, some real taste
to it.

Speaker 3 (58:35):
I bet you could without killing people. This is this
is very tasty. I have a I bought a four
pack of this. I'll leave, well, I'll leave, I'll leave
you a can.

Speaker 2 (58:44):
What how much was this? You know?

Speaker 3 (58:45):
So this one was first. So usually the ciders aren't
that expensive, right, Usually there about fourteen fifteen, This was like.

Speaker 2 (58:51):
Eighteen was okay, all right, well this is very good.

Speaker 3 (58:54):
This is delicious.

Speaker 2 (58:56):
Yeah, this might be like the the fruited sour of
you know, of course, we love we love our fruit,
and so we love Mortalis.

Speaker 3 (59:04):
By the way, I listen, I was trying so hard.
So usually when I get Mortalos and Jim knows this,
I have to that usually have to go to more
talents because they have the best ones. There's no way
I was making it to av On in time to
get it to get here.

Speaker 2 (59:17):
So once in a great while though they show once
a while.

Speaker 3 (59:20):
Every once in a while, ye must be you know,
Brtellis was pulling back, except they're not in the store
at all. Yeah, I went to so I went to
the store that I mean, should I say the name
of the store, grocery you.

Speaker 2 (59:32):
Know what I'm talking about? Like Weans?

Speaker 3 (59:35):
Actually it's Wagman's right, and they have a pretty good
craft beer selection there. And where I was coming from
to get here today that it was on the way here,
so instead of going somewhere else, I stopped there. Now
Mortalis does have I don't want to say a location,
but they partnered with Richmond's so they do have some
of their stuff downtown, but I didn't.

Speaker 2 (59:57):
I've been there and that's a nice place. It really
is nice.

Speaker 3 (01:00:00):
We should do a show there.

Speaker 2 (01:00:01):
We should. Let's take Grillus on the road again, Yes
we should. Speaking of Wegmans, they have one of the
best barbecue sauce sections on them.

Speaker 3 (01:00:10):
They do. They really do.

Speaker 2 (01:00:12):
Only one problem, they don't carry ours. They don't have
the salmon ranch cherry bourbon barbecue sauce, or the salmon
ranch trail dust rub. And it's not for a lack
of trying.

Speaker 3 (01:00:21):
We have tried.

Speaker 2 (01:00:24):
I may be the culprit there. I mean, you know,
I've been on the radio for a long time and
there might have been something that I said that aggravated somebody.
I'll never forget this is this crosses into politics a
little bit, but not a lot. Okay, I'll never forget this.

(01:00:45):
This was I don't know, years and fifteen years ago,
all right, And you know I was just making a joke.
We were talking about a freezer or something, and and
I said, oh, yeah, by the way, Bill Clinton, who
had a bike pass heart by operation, was going back
into Uh. I guess it's a thing where you have

(01:01:07):
scar tissue and you have to go back and clean it.
So I said, well, there's an opportunity that that doctor missed,
and uh you just seen. Hey man, I got one.
Lady wanted the Secret Service to come to me. Anyway.
I thought it was funny. Nobody else apparently whatever. But anyway,

(01:01:32):
there's always something you say wrong. And if I said
anything wrong, I apologized. I did work there.

Speaker 3 (01:01:40):
You know. The funny thing is that's one of my
first jobs, was it? Really my very first job was
as a paper boy. I used to deliver the d
n C and also the Times. I don't know if
you remember there's a Times.

Speaker 2 (01:01:50):
Yeah, I love that.

Speaker 3 (01:01:51):
I did too.

Speaker 2 (01:01:53):
It was in the afternoon.

Speaker 3 (01:01:54):
It was so I delivered both. I delivered The Democratic
Chronicle on the weekends and I delivered Times Times Union
during the week I've always had a pretty good work.

Speaker 2 (01:02:05):
So yeah, yeah, you've always had a ton of jobs.
I have.

Speaker 3 (01:02:08):
I always have. So then I was doing that, and
then I got I got hired at Wegman's and I
think I was only like fourteen, so I was I
was actually too young to be there. I shouldn't even
say this there, but you have to be at least
fifteen usually, but they.

Speaker 2 (01:02:21):
Well, you get working page, yeah, or you don't one
of the So yeah, you do look like you're seventy five.

Speaker 3 (01:02:30):
I had I had this and I had this voice
since I was like fourteen fifteen teen. Have you read
I went through puberty. This voice just came here you go. So, yeah,
I was pushing carts. I was a cart boy.

Speaker 2 (01:02:40):
Uh, what's your name?

Speaker 3 (01:02:41):
Matt?

Speaker 2 (01:02:44):
Matt Wilson. I get it.

Speaker 3 (01:02:46):
So that was my first job. I pushed carts. Then
I moved up to work in the register, and then
I ended up being the mop guy. Oh really yeah cool? Ye,
well that's an important job. Yeah. You know.

Speaker 2 (01:02:57):
I have a friend of a friend of a friend
who worked for what is it, oh where they made
the carburettors. Oh, oh, yeah, gosh.

Speaker 3 (01:03:11):
Company.

Speaker 2 (01:03:12):
He was the janitor, really, and he was the trash guy.
And he said he had the most important job in
that whole place because if the trash doesn't get taken
out the whole place.

Speaker 3 (01:03:22):
Yeah, that's true.

Speaker 2 (01:03:24):
Anyway. Yeah, I I worked for Wagmans too. I worked
for Chase Pitkin for a long time. I did not
fit in at all to anything. I didn't. You know,
some people just don't fit into being told what to do.

Speaker 3 (01:03:44):
You were destined to be self employed.

Speaker 2 (01:03:48):
I think that's accurate.

Speaker 3 (01:03:51):
But that's okay. You make a good living, so there
you go.

Speaker 2 (01:03:54):
You know, I do have fun like this podcast. I mean,
this is just absolutely wonderful. How are we doing on time?
We have time for anymore?

Speaker 3 (01:04:02):
We have about ten minutes.

Speaker 2 (01:04:04):
What do you I see there's a bottle hanging out
at the top. There is not to be outdone here.

Speaker 3 (01:04:08):
All right, here we go. We'll do, we'll do, We'll
do one more. I have another one that I want
to try, but I don't know if we have time
for two more. We'll do one more.

Speaker 2 (01:04:16):
Now, folks, we don't drink all the whole thing. No,
we're just sampling number one.

Speaker 3 (01:04:21):
The one Canter bottle is split between Gemini, so it's
not just when I had a bottle each number two.
We don't drink the entire thing. Just remember that. So
you I don't want you.

Speaker 2 (01:04:30):
We want you to know that. We want everybody to
drink responsible.

Speaker 3 (01:04:33):
Yeah, we don't want you to sit there in Frederick.
Eight beers, Yes, there we go, so about to open
and saying what it is. So this is from Ellicottville
and we've had little beers before.

Speaker 2 (01:04:45):
Very good.

Speaker 3 (01:04:46):
This is a chocolate cherry bom.

Speaker 2 (01:04:48):
We like that.

Speaker 3 (01:04:50):
So it's an imperial start with chocolate and Oregon sweet cherries, Oregon, Oregon, Oregon.

Speaker 1 (01:04:58):
Howard?

Speaker 3 (01:04:58):
How are you saying that? And this is the one
I was talking about. We're now going to kick it
up a notch. We're at eight point two now, So
if we're gonna add now we're gonna all right, is independent?
You got the little independent logo right there on the side.

Speaker 2 (01:05:13):
That's where the.

Speaker 3 (01:05:15):
Yes, it's very good, Yes it is yeap holiday mail. Yep, yeah, yep.
All right. So do you like chocolate and cherry?

Speaker 2 (01:05:21):
Oh? I love yes?

Speaker 3 (01:05:23):
Do you like cherrybon barbecue?

Speaker 2 (01:05:24):
I do? I like anything cherry. Well, there isn't really
anything that I don't like except for mint.

Speaker 3 (01:05:31):
Yeah. I don't like mint either. That's funny. All right, Well,
here we go, right, a problem with the bottle opening.

Speaker 2 (01:05:40):
Hard time there.

Speaker 3 (01:05:41):
I don't know.

Speaker 2 (01:05:42):
It's not like you.

Speaker 3 (01:05:43):
I know you usually pretty smooth at these all right,
I got it open, alright.

Speaker 2 (01:05:46):
Let me just.

Speaker 3 (01:05:48):
All right, so don't you pass me a glass that? Okay,
there we go. So gentleman always pours the other person's
drink first.

Speaker 2 (01:05:57):
That's pretty sick.

Speaker 3 (01:05:58):
Yep. And it's dark.

Speaker 2 (01:06:00):
Yeah. See what the smells like?

Speaker 3 (01:06:06):
Weh It smells like chocolate, Yeah, it does.

Speaker 2 (01:06:10):
It does. I don't. I don't smell any cherry, but I'm.

Speaker 3 (01:06:13):
Sure I smell chocolate a lot, though. You're right.

Speaker 2 (01:06:16):
Let's try it.

Speaker 3 (01:06:16):
There we go.

Speaker 2 (01:06:17):
We are m m m okay, I get cherries cherry.

Speaker 3 (01:06:25):
There's a lot of chocolate though, well, who.

Speaker 2 (01:06:28):
Doesn't like chocolate, especially at eight percent? If you have
enough of these, you will like, well, yeah you can't.
You know, everything in moderation, absolutely correct, believe I even
uttered those.

Speaker 3 (01:06:42):
So what do you think of the flavor?

Speaker 2 (01:06:43):
I think it's good. Yeah, yeah, it's it's different though. Yeah,
we're gone sweet cherries. I don't know why we're grabbing
cherries from Oregon and driving them all the way to
New York. That is a very valid state, especially sweet cherries.
I mean we have those all over.

Speaker 3 (01:07:03):
That's what I'm saying. That's It's like when we get
apples from other places. I'm always like, why we have
apples here?

Speaker 2 (01:07:07):
When we first we're figuring out where to source the
sweet cherries, dark sweet cherries for our barbecue sauce. You
know they're available everywhere. Yeah, and our thing was local obviously.

Speaker 3 (01:07:22):
We always this, This show has always been about local, right.

Speaker 2 (01:07:26):
Yeah, that's good.

Speaker 3 (01:07:27):
I like it.

Speaker 2 (01:07:28):
I mean it's nice and cold.

Speaker 3 (01:07:29):
It is.

Speaker 2 (01:07:31):
Pretty heavy on the alcohol.

Speaker 3 (01:07:33):
Though, it is.

Speaker 2 (01:07:34):
I'm with you, and I don't know that I mind that.
But I'm not going to get in a car and
drive either.

Speaker 3 (01:07:39):
So yeah, yeah, this is this is not. Uh, you know,
we always say what kind of beers you drink if
you're like hanging out all day long or mowing the
lawn or on a boat or something. This is not
one of those beers you'd have, right, Okay, So we're
getting close to the end. So out of all of
these beers that we are drinks, I don't even say beers.
The juice that we had today, what was your favorite?

Speaker 2 (01:07:59):
Absolutely the Bomb show.

Speaker 3 (01:08:00):
I'm with you no question.

Speaker 2 (01:08:02):
That was a wonderful cider and it makes me have
renewed hopes, faith and effect that I might be able
to ever make some cider that was drinkable. So maybe
I ought to work on that again. We never had
the pie, you know what, Just stay right there.

Speaker 3 (01:08:22):
We're gonna we're gonna have the piety for the shows.
By the way, I Jim didn't measure it before, but
I think we should say again. In case you're wondering
where else you can find this podcast, we are available
on iHeart, Spotify, Spreaker, Apple, wherever you get your podcasts,
or you can go to grill this podcast dot com
where all those all of our episodes are also stored
right there.

Speaker 2 (01:08:41):
So we do have from time to time. We do
have guests, Yes we do. And if you own a restaurant,
a craft brewery, whatever, and you want to come in
here and visit with us, yep, all you gotta do
is go to info at.

Speaker 3 (01:08:54):
Grill this podcast dot com. Yes, sirs, and this looks
delicious all right. This is strawberry rubbe. You make great
pies too.

Speaker 2 (01:09:02):
This is our rhubarb from the ranch here. Strawberries I
ran out of, so I had to buy strawberries. But
it's it's pretty tasty now it's I had it in
the in the freezer since you know, last Sunday, so
that I could give you something. So I had to
thaw it out and heat it up again.

Speaker 3 (01:09:21):
The crust is still crunchy, crispy. The flavor isn't amazing.
This is delicious, delicious.

Speaker 2 (01:09:28):
I love making pies and I like, like, here's that crunch. Yeah,
it's great. I like making cheese too.

Speaker 3 (01:09:39):
I love little little egg like.

Speaker 2 (01:09:42):
Throw And when I'm doing when I'm on a diet,
which is you know, around the first year, lasts for
a couple of hours, I make crustless ketches. But then
I'll make you know the rest of the year. I'll
make it with a really nice baking powder, crusted all fluffy,

(01:10:03):
different layers or whatever. I love that soon.

Speaker 3 (01:10:07):
I mean, you you, you do.

Speaker 2 (01:10:09):
You kill the desserts. They're amazing almost every single time. Yeah,
this is pretty good. I've had a lot of pie
in the last week. I gotta cut down on pie.
I mean really mm hmmm, oh good.

Speaker 3 (01:10:25):
Oh, mister Salmon, we ate good today, and we did.

Speaker 2 (01:10:27):
We ate good. We drank good, and we had we
had a lot of fun. We just we just hope
that nobody has any of that. Tunic folks, thanks for
joining us. Matthew T. Wilson the T stance for terminated,
but no, he's back. We'll be back next week with

(01:10:52):
another edition of A Gorilla's Podcast. You don't want to
miss it. Check us out on iHeart, Spotify, Sprink, or
wherever you get your podcast us. We'll be back next week.
To stay tuned, it's terminated.