May 28, 2025 • 52 mins
Fire up your imagination as we dive deep into the soul of summer with our special grilling roundtable! I've assembled a passionate panel of backyard BBQ enthusiasts who share their hard-earned wisdom about everything from equipment choices to flavor techniques.
The conversation sizzles with personality as we explore the great debates of grilling culture: charcoal versus propane, the perfect wood for smoking, and the ideal doneness for a steak (which sparks some hilarious disagreement). Our guests reveal their go-to meats—from Charles who smokes an impressive 30+ briskets annually to Mister who surprises everyone with his enthusiasm for grilled beets and duck.
Beyond food, we uncover the full sensory experience of outdoor cooking. The panel shares their essential grilling soundtracks ranging from 90s hip-hop to reggae and country, plus the beverages that complete their perfect cookout atmosphere. You'll hear passionate arguments about inappropriate cookout side dishes and learn which of our guests brave snowstorms to maintain their year-round grilling schedules.
Whether you're a seasoned pitmaster or just getting started with your first grill, this episode delivers practical advice wrapped in entertaining stories and genuine camaraderie. Our guests' enthusiasm is contagious as they share techniques for everything from smoked mac and cheese to the perfect burger. By the time you finish listening, you'll be ready to elevate your outdoor cooking game and create unforgettable summer memories around your own grill.
Grab your tongs and prepare to be inspired—the grilling season awaits!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome everybody to another episode of the ride home
rants podcast.
This is, as always, your host,mike Bono.
I have a great episode for ustoday and a panel of guests,
because we are sitting here, weare talking all things, grilling
and chilling.
With the summer looming evercloser to us here and it's my
(00:21):
favorite thing to do is to grillout in the summer.
Wife and I have had a pactsince we got together she cooks
in the winter, I grilleverything in the summer and the
spring and fall, so we're goingto get into this here.
I'm going to let my guestsintroduce themselves with the
panel that I have here for ustoday.
And, guys, I need your name,what year you graduated high
(00:45):
school and what day does yourgarbage get picked up?
And JJ, we're going to startwith you.
Speaker 2 (00:51):
Hi, James JJ Phillips Graduated year 2000.
Yep and garbage gets picked upTuesday morning.
Speaker 1 (01:01):
Okay, wiley, what about you?
Speaker 2 (01:04):
What's going on, everybody?
This is Brandon Wiley.
I graduated 2006, and mygarbage just got switched from
Tuesday to Monday morning.
They got a new whatever newcompany doing it, so it's just a
fresh Monday morning.
Speaker 1 (01:21):
I got you, Marsco next.
Speaker 3 (01:25):
Yeah, christopher Marsco, I graduated in 2013,.
And garbage gets picked upTuesday night, slash Wednesday
morning.
Speaker 1 (01:34):
I got you Everybody's favorite guest on the show, mr,
mr, mr.
Speaker 4 (01:40):
AKA.
Vampire Coach.
Baby, I'm glad to be on onceagain.
The garbage gets picked up onWednesday, right?
Yeah, wednesday, wednesdaymorning.
Hey, I got one quick questionwhat are we doing when we
graduate from high school orcollege?
Because you guys are saying2000, 2000, and 2000.
Speaker 1 (01:58):
It's coming from 50, so you know it's got to be high
school.
He's trying to know that's myguy 1994.
Speaker 4 (02:04):
1994.
94.
Speaker 1 (02:08):
High school 1994, baby, we got you, Mr.
No worries, my guy Next up wegot Charles.
Speaker 5 (02:19):
Hey, this is Charles Bell, graduated in 1993.
Oh yes, there we go.
So I'm the old guy.
I'm definitely the old guy.
I got my AARP card and Monday,monday's trash day.
Speaker 1 (02:36):
Monday's trash day.
Last but not least, ourresident dry rub specialist
himself, atamba.
Hello y'all.
Speaker 6 (02:46):
I himself, atamba.
Hello y'all, I am Coach Atamba.
Like he said, I'm the dry rubguy.
I own a small dry rub seasoningspice company called Coach's
Dry Rub.
So that's me and my graduationyear was 2003,.
So I'm right in the middle ofthe road, just turned 40, so I
feel like I'm not feeling tooyoung or too old in this group
(03:09):
and panel here.
Um, garbage day is on wednesday, which it used to be on tuesday
, so it's like the last month itjust changed.
So it's been throwing me off onmy whole entire system that I
got with taking the garbage out,cleaning out all the stuff.
But yeah, wednesdays.
Speaker 1 (03:29):
I get you with that.
Everyone knows Mike Bonograduated high school in 2007.
And garbage day it used to beTuesday mornings.
Every now and then they'd becoming on like Monday, for
whatever reason.
Yeah, like you, tom, it screwedme all up with my routine and
getting everything ready.
(03:50):
I've missed it a couple ofweeks because they keep changing
it on me.
So there's that, because lifehappens.
But we're not here to talkabout garbage.
We're here to talk abouteverything, everything grilling
out and grilling and chilling,as we all like to do in the
summer.
And uh, jj, we're gonna startwith you.
(04:10):
Uh, do you own a grill smoker?
Uh, and a and or a pit, uh, tocook out in?
Speaker 2 (04:17):
yes, I do, uh, charcoal grill.
You know, charcoal's mypreferred method of grilling and
and that's what I do.
Speaker 1 (04:25):
I got you, Mr.
What about?
Speaker 4 (04:27):
you.
Yeah, I got a charcoal grilland I'm a smoker.
Lovely to use the charcoal man.
I use that thing all year roundWinter, summer, autumn spring
(04:47):
minus 10, 15 degrees.
Speaker 1 (04:48):
You will smell smoke in the wintertime.
Well, you were up there inMinnesota, so negative like 15
is nothing.
Speaker 4 (04:51):
Nothing, oh nothing, the only thing I had to worry
about.
Up there, man, sometimes youmight hear some wolves deep in
the forest howling man, I lovethat, I love that food.
Speaker 1 (05:03):
It's fun, it's lovely .
They come and get.
That, mr Cooking, is whatthey're trying to do.
Speaker 4 (05:09):
Yes, sir.
Speaker 5 (05:10):
Charles, what about you?
I'm a smoker guy man.
I I don't, uh, I don't do muchon the on the grill anymore.
Uh, a little bit.
Um, I'm I'm lazy.
I do propane on the grill, butI'm lazy, I do propane on the
grill, but I smoke year-round.
That's my jam.
Speaker 1 (05:27):
I get you on that one .
Speaker 3 (05:31):
Marsco.
What about you, though?
So I've got a brand-new Webergrill, a little three-burner
with a little top rack on it.
Get the pot going on the sidewith some gravy, or whatever
you've got going.
I'm in the market for a smallpellet smoker.
I'll take suggestions on that,but I use lazy propane on the
Weber.
Speaker 1 (05:49):
I got you.
Speaker 6 (05:55):
Tombo, what about you ?
Yes, sir, so I have a fewdifferent units.
I got two pellet smokers thatare the Z Grill brand, which was
the original.
That are the Z grill brand,which was the original.
Uh, it was the Traeger originalfactory Um.
(06:15):
And then Traeger sold it to acompany in China called Z grill,
so it's considerably cheaperbut, um, pretty much the exact
same thing as a Traeger, but notbuilt in the U, so it costs a
little bit less.
And then I have a Weber classickettle charcoal.
I got a tabletop gas grill thatjust hooks up to propane.
That I sometimes pop up in mygarage in the winter months, but
(06:38):
I also pull out the smokerevery single month of the year.
I also cater and do some smallcooking like that too.
So there's always smoke blowingfrom my garage or from my patio
.
For sure, man, you don't beplaying around.
Speaker 1 (06:55):
I was saying you don't own your own dry rub
company and not have sevendifferent types of grills.
Speaker 2 (07:03):
Man.
I was like he was speakingspanish.
I was like wiley round us outhere.
Yes, sir, so actually my, uh,my four burner that I got, uh,
just have to retire it.
It's no longer functioningproperly after 10 years.
Um so it, it was sustainable.
It did its job.
(07:23):
It's been with me for a longtime.
So now I'm in the market forfor a new one, but I have a
little mini charcoal one too.
I always like to, if I want tojust get that charcoal taste to
it, you know what I mean, I'llthrow.
I'll throw that on real quickand maybe cook up some dogs and
burgers.
Speaker 1 (07:38):
I gotcha.
I was a charcoal guy for foryears.
Um, had a, had a barrelcharcoal grill and smoker, uh,
for about three years.
Uh, then I went to the z pelletgriller, uh, smoker, uh, love
that thing.
Uh, actually I don't.
I don't even know what happened.
It lasted one grilling season.
(07:58):
I don't know if I overused thehell out of it, but it it blew
up on me the next season when Iwent to start it up.
So I was like all right time toretire this.
And I I got lazy and I wentpropane.
Uh, this time around I got alittle propane grill that I cook
on almost every night in thespring, summer and fall.
Uh, love it.
You can't beat grilling out.
(08:20):
That is by far, and you knowyou want that taste.
Grilling is definitely the wayto go.
But Wiley, I'll stay with youhere.
What is your favorite thing tocook on the grill as a meat?
Speaker 2 (08:34):
steaks hands down.
I love cooking steaks.
I might get some flack for this, but I just graduated from well
done to medium well done stakesthat I enjoy very much.
I know there's a lot ofjudgment passed.
Speaker 1 (08:53):
Well, that's going to do it for Wiley on the show
tonight.
I should have never admittedthat.
Speaker 2 (09:01):
I wish you medium well, medium well.
Speaker 5 (09:03):
Let's go bro.
I've been medium well, mediumwell.
Alright, jake, let's go bro.
Speaker 2 (09:07):
I've been medium well for about 5 years now, so we're
going to talk about that in asecond.
Speaker 1 (09:13):
But calm down, tombo.
What about you?
Speaker 6 (09:22):
yeah, I mean I have many favorites.
Let's go with chicken.
I love boneless, skinlesschicken thighs, nice and juicy,
fatty, if you're smoking them,grilling them, even if you're
baking them.
But you know, I mean you cannever really go wrong with that
From chicken.
I love obviously baby back orany kind of ribs are always
(09:45):
great.
And then with my steaks, myfavorite steak is definitely a
ribeye.
If you've got a nice hotpropane tank you can get a
really, really good sear.
If you've got a pellet smokeror even a charcoal you can do
the indirect heat and then searit up.
Indirect heat and then sear itup.
But there's nothing better inmy opinion than a nice crispy,
(10:08):
charred ribeye if you're tryingto get something kind of like
steak.
It's got a lot of fat, a lot ofjuice, a lot of love in that
thing alright, marsco what aboutyou yeah, I'm going to have to
add we got a nice little butcherin town.
Speaker 3 (10:27):
Shout out to Bedirk's Butcher Block in Mineral Ridge,
ohio.
But you know I go there, getthe ribeyes, get them about an
inch thick, sometimes a littleheavy on that, and then it's
just my favorite one to cook outthere.
There's a couple different waysto do it.
I do it Pittsburgh style quitea bit Time it up, flip it, get
(10:48):
it nice and hot on the propane.
That's my favorite, though I'mpretty consistent with that.
That's a go-to.
I got you.
Speaker 1 (10:54):
Charles, what about you?
Speaker 5 (10:56):
I'm a brisket guy man .
I love doing brisket If I cando.
I probably cook 30 or 35briskets a year.
Damn, that's my go-to.
That's my go-to.
My, my son is a um collegebaseball player and, uh, him and
all of his teammates, that'sall they ask for brisket brisket
(11:17):
.
Yeah, homemade brisket incollege, I mean yeah that's if I
don't, if I don't show up inthe offseason with some brisket,
it's not good.
Speaker 4 (11:28):
Got you Bister.
What about you?
Oh man, so you know, myfavorite thing man to do is
salmon and lake trout.
Man, I love fish, salmon andlake trout.
Salmon, yes, salmon and laketrout, I'll do those, see I—
I'll do that all days long, man.
Speaker 1 (11:48):
See, I don't eat fish a lot.
My wife's a big fish eater.
I just my first time grillingsome fish for a couple weeks ago
.
She says I nailed it.
I think she's being nice, butyou know.
Speaker 4 (12:02):
I'm not even saying you can't picture the one that I
did a couple months ago.
Lovely, love it.
You can't beat it, man.
It's a different taste.
You just can't.
You just can't get that type oftaste anywhere else, man, but
on a grill, you know, if I wasdoing like a red meat, it would
(12:22):
be what y'all said it would be abrisket.
I'd do those all day long.
Speaker 1 (12:26):
Okay, jj, round us out.
Speaker 2 (12:29):
Man, I got to go with ribs.
Man, some baby back ribs,seasoned well, charcoal grill.
Make sure you put the sauce inthere so it gets sticky.
The sticky sauce, you know, man?
Yeah, you're not going to likeit.
Speaker 1 (12:42):
All right, I mean I love cooking some burgers on the
grill.
Can't go wrong with a goodburger on the grill.
That's number two.
You can't go wrong.
Speaker 5 (12:51):
It is I mean.
Speaker 1 (12:53):
I love cooking burgers I love making homemade
burgers.
Get me some ground beef, I'llcook up the patties.
Get some smashed burgers goingin there.
Yeah, love it.
The one thing my son getsexcited about when I'm cooking
is like oh, dad's making hishomemade burgers, all right, he
gets excited about that.
I'm excited about it too everytime.
But give me a good steak too.
(13:14):
Uh, medium wiley, we cook itmedium around here.
We don't want no piece ofcharcoal.
If I wanted that, I'd just takeit from the bottom of the grill
and eat that Be.
Well done Out of here.
Well done.
Any chef that's listening tothis show just got super pissed
(13:35):
off at you.
Speaker 2 (13:36):
I'm just letting you know that right now my guy.
I know it wasn't going to befavorable.
I know it wasn't going to befavorable.
I'm willing to take the hitsyou should.
I can just imagine how theyfeel in the restaurant when they
get that order.
They're probably like who isthat?
Speaker 1 (13:51):
ordering it.
They're throwing everything.
He's getting a little extraspit in that, you know, at the
restaurant.
Speaker 2 (13:57):
Oh man, they definitely spit a little extra
hard in my mouth oh you ordereda.
Well, I'll take a good look atit before I eat it they doing
the Pee Wee Herman on you boy.
Speaker 4 (14:17):
They doing the Pee Wee Herman, not the Pee Wee.
Speaker 2 (14:21):
Herman.
Speaker 1 (14:22):
No, alright, jj, not the peewee urban no, oh man
alright, jj, if you I can't stopthinking peewee urban if you
have a smoker, or had a smoker,what would you usually like to
cook on it, and what type ofwood would you be using if you
(14:42):
had a smoker?
Speaker 2 (14:43):
listen, I'm totally just like have no idea what if
you had a smoker.
Listen, I'm totally just likehave no idea what to do with a
smoker.
I never used one, but I'llprobably have to say I always
see them videos of them briskets, people cooking there and they
look freaking delicious.
So I don't know what type ofpellets type of anything like
that, but it'd definitely be abrisket I see that that's not a
bad choice to start out with.
Speaker 1 (15:02):
That's easy with the brisket.
I had a big roast in there lastyear.
In my sea pellets had thehickory wood pellets gave it a
nice hickory flavor to it.
I'm telling you that's my go tois hickory when I'm smoking.
Do you have the black gloves?
I don't.
I need them.
I need to get me a pair ofthose gloves.
Speaker 2 (15:26):
Every drink.
I see they got black gloves on.
Yeah, they sure do.
Speaker 1 (15:33):
Mister, what about you?
What?
Speaker 4 (15:35):
are we smoking?
Oh, man.
So you know it'll be a brisketman, but you know, brisket, I'll
tell you what I ain't even doneduck, I done duck, oh,
absolutely Duck.
And turkey, I don't put a whole, I don't smoke a whole.
Turkey, though that right.
There is something special,though Something different, bro.
Speaker 1 (15:57):
Mr.
I think I forget how countryyou actually are, my guy.
You're like cooking duck andturkey and like.
Speaker 5 (16:08):
Bison camel, I had all that oh man, what?
Speaker 1 (16:13):
yeah, bison burger I think I could do a whole show
just with what Mr can cook likeand the animals he's cooked for
sure like.
Oh my god, that's amazing.
Speaker 4 (16:26):
I know and I would use, you know, the cherry,
cherry wood, the big cherryblocks.
I might use a mesquite.
You know cherry mesquite peach.
You know what I'm saying.
I love that man.
Hickory I use hickory everyonce in a while, you know.
You know when I just want thatyou Hickory.
I use hickory every once in awhile.
You know what I'm saying.
(16:46):
I just want that hickory typetaste.
But I think I probably like thecherry and the peach with the
wood man, the big wood truck.
It do something.
It do something to your meatboy.
Speaker 2 (17:02):
I got you.
Speaker 1 (17:03):
Charles, you already said it's brisket.
What brisket are we smoking andwhat are we?
Speaker 5 (17:07):
using.
So I like to use pecan wood I'ma pellet guy so pecan for the
brisket I'll use cherry or applewhen I'm doing like a pork,
shoulder, pork butt or ribs.
And then hickory I like hickorywith my salmon and turkey, I
love doing turkey.
And then, um, hickory, I likeHickory with my salmon in Turkey
.
Okay, yeah, I love doing Turkey.
(17:27):
And then we did um, we smokedum.
You know, we're kind of hillJack here, so we, we, uh, a lot
of dove hunters, so we smokeddove that was really good.
Okay, yeah, that was something alittle bit different.
Yeah, I mean it's really,that's really gamey, that's
really gamey.
Speaker 1 (17:41):
That sounds like that'd be a little gamey.
Speaker 3 (17:48):
Marsco, what about you?
I want to start my answer tothis question with a question to
the actual smokers in the group.
When you got the brisket, is itfat up or fat down?
Speaker 4 (17:57):
Oh, good question, oh man.
Speaker 1 (18:01):
I've done it both ways, dude.
I don't think it matters.
I might have done it both ways,dude, I don't think it matters
I might have done it both ways.
Speaker 4 (18:07):
Both ways are good.
Speaker 5 (18:11):
Shoot a lot of times.
I've trimmed it so much I don'teven remember what it is.
Speaker 1 (18:15):
By the time I rub on it and everything.
Speaker 5 (18:17):
I was like I don't know which side's the fat up,
fat down, I just put it on.
Speaker 3 (18:20):
Okay, cool yeah.
Speaker 4 (18:26):
I mean, if you couldn't tell by that.
Speaker 3 (18:27):
I'm much more of a consumer of the smoked meats.
I've become more of anenthusiast and you know, start
dabbling with it myself.
But my favorite thing, my toptwo, would be a brisket and then
a smoked turkey.
Like Mr said, I like turkey ingeneral, deep fried, all that
but you smoke a turkey the rightway.
I think it's elite andwood-wise.
(18:48):
I'd have to say I really enjoyhickory or mesquite, you know,
like a peach apple cherry.
It's a nice mix-up.
I don't think you really can gowrong.
I don't know.
Easy for me to say, but ifsomeone doesn't really study it,
I think they're all good inthere.
Ribs come great.
The burnt ends Got to go toKansas City have the authentic
(19:09):
burnt ends, it's all.
That's why I wanted to be onthis round table.
It's all good.
Speaker 1 (19:16):
I mean, you can't go wrong if you're smoking anything
in my opinion.
But, Tom, what about you?
Speaker 6 (19:22):
Yeah, I 100% agree, you cannot go wrong.
I like to buy it in bulk in thecompetition blend and it's like
a variety of all the differentflavors for your pellet smoker
(19:50):
pecan for.
But I just keep in stock thecompetition blend, which is like
a mixture of them all.
Just gotta have it.
But, um, the thanksgivingturkey is definitely elite,
especially if you brine it.
Um, I also like a bone-in primerib that's smoked.
Those are delicious.
Um, and then pulled pork.
So he's a fan favorite for,like parties and stuff.
(20:11):
Easy to do, it's cheap.
You just get some buns and somesauce and rub it up and smoke
it for eight to ten hours andpull it up and you're good to go
.
You can feed a whole entireparty with that.
So those are my tops.
Speaker 1 (20:27):
Gotcha Wiley round us out.
Speaker 2 (20:30):
Nicholas, mister, where y'all live at man.
Speaker 3 (20:34):
I need to come into y'all barbecue.
Speaker 2 (20:37):
Y'all talking crazy stuff and I'm like man.
I need to be where you guys areat yes, sir, I need to learn
from the grill mastersthemselves, so I never had a
smoker, but it's actuallysomething that I'm looking into
now that you know my grill.
So I don't know.
I probably would have to sayone of the first things that I
(20:58):
would do I'll follow suit withMarsco and Mr With.
The brisket and the turkeysound really, really good to me.
I don't eat pork, so I don't doanything pork related, so I
would have to go definitely abrisket and some turkey.
Speaker 1 (21:19):
Gotcha, like I said, yeah, pork roast is really what
I've smoked.
Like I said, I use the hickoryon that.
I liked it I.
I have had the apple, uh, justto mix it up a little bit with
my z pellets.
Uh, that I had, um, but, like Isaid it, it's been a year I
haven't had a, had a smoker in ayear.
(21:41):
I'm itching to to get anothersmoker, though for sure, um,
just to to get back into it.
Love it, something you couldthrow on, start your day and
then dinner time.
Eight, ten hours later it'sready to go and you've got
dinner ready, so you can't gowrong with that.
(22:02):
But, wiley, do you ever grillanything else other than meats
Like veggies, potatoes, pizzas,et cetera, anything like that?
Speaker 2 (22:12):
Yeah, I love grilling veggies.
I'm big on that Throwing someasparagus on there.
I love asparagus, it's one ofmy favorites.
I like putting a littleParmesan balsamic on that.
You know what I mean.
I'm a veggie guy through andthrough.
So my whole we're big intovegetables and they love what I
grill, uh when I grill them.
So veggies for sure.
Speaker 1 (22:34):
I got you Tom, but what about you?
Speaker 6 (22:39):
yeah, 100% agree with that.
I also love vegetables.
Uh, asparagus is always a greatone.
You can put a little bit oftinfoil on there like a wire
mesh and kind of like grill themor saute them on your grill are
great.
Um, even I sometimes use a castiron pan and I'll put that on
(23:12):
my grill and I'll chop up liketomatoes, green peppers, red
peppers, yellow peppers all thebells and stuff like that
mushrooms and just like saute onyour grill or smoker to give
that little smoky charry flavoralong with the sauteing.
So yeah, the grill can do itall, absolutely.
Speaker 1 (23:33):
Mister, what about you?
Speaker 4 (23:34):
I most definitely love the vegetables, man.
I go.
I've done everything, though.
I make carrots, onions, beets,celery.
Love the mushrooms man, so I'vecooked every Beets celery.
Love the mushrooms man, so I'vecooked Every single mushroom
that you can possibly think ofOn that Drinking grill.
I've smoked them on a stove.
(23:55):
Beets Especially beets beets,and carrots and onions.
Man, I'm telling you, dude, I'mgonna see if I can find some
pictures, send them to you, man,cause I got some good stuff.
Try some beets, man them to you, man, because I got some good
stuff.
But uh, try some beets, man,try to get them beets.
You know you'll be surprised,man, how the beets taste.
Speaker 2 (24:17):
I've never thought about putting beets on the grill
before.
I've never done that.
Speaker 1 (24:20):
Oh yeah, I'm going to try that for sure.
I'm really just getting ideaswith this show here.
I'm so glad I haven't eatendinner yet, because this show is
just making me hungry.
But Marsco, what about you?
Speaker 3 (24:35):
Yeah, veggies, yeah, I kind of throw everything on
the grill Baked potatoes, sweetpotato, a little tinfoil with
them.
The one thing I really enjoyedon the grill I didn't cook them,
but my buddy did.
He grilled some artichokes.
Those were really good.
Yeah, asparagus is great.
(24:55):
We do a lot of zucchini andsquash, quite frequently
Mushrooms my favorite complementwith my ribeye.
So a bunch of differentmushrooms, a bunch of different
ways.
A little boat with someseasonings, a little butter.
So a bunch of different ways.
But the grills you get theright thing to put it in, like
Nick mentioned, a little wirebasket or something like that
(25:19):
where it could really touch thegrill a little bit more with
some surface area.
I think veggies on the grillare underrated.
I like corn on the cob on thegrill.
I think you could do them all.
It's great.
Speaker 1 (25:34):
I love corn on the cob.
I just can't eat corn on thecob Literally it's because I got
two fake-ass teeth in the frontand I can't bite into it
because it'll rip them out.
Because, yeah, I'll just get itout the way.
Yes, I'm from West Virginia.
I have missing teeth.
I got them fixed.
Yeah, y'all can shut up, I'llget it out the way.
(25:56):
Yes, I'm missing teeth and Ican eat corn on the cob and I
love corn on the cob.
So, yeah, just get those outthe way now.
Um, Charles, what about you?
What else?
Speaker 5 (26:08):
we cooking besides meat.
So like I'm kind of the outlier.
I'm not a big vegetable guy atall, I just don't get into it.
I like asparagus but like Iwrap it in prosciutto with some
blue cheese and maybe I'll grillthat.
That's what I like.
But uh, you know, I'll do macand cheese or baked beans on the
smoker.
I like adding that in, andespecially if not, if I'm doing
(26:31):
like brisket or something likethat, because it's just too much
smoke.
Speaker 1 (26:40):
But if I'm doing something else maybe like a
steak or something like that Ilike to smoke mac and cheese or
baked beans or something likethat Sounds phenomenal.
Speaker 2 (26:44):
Jj, what about you, man?
I'm just a caveman, because Idon't put no vegetables in my
grill.
It's all meat all the time, man.
So yeah, I really don't throwany vegetables on the grill, man
.
Speaker 4 (26:56):
Caveman, I feel that I feel that I mean, I'm with it.
Speaker 1 (27:04):
I'm not a big veggie eater Myself.
My wife calls me a child allthe time because I'm 36, and I
don't eat veggies like I should.
But potatoes on a grill, youknow, you can't really go wrong,
especially if you're smoking it.
My wife makes phenomenal foilpotatoes.
Normally put them in the ovenin the wintertime, but, you know
(27:25):
, throw them on the grill, get alittle bit of that extra flavor
in there from from that.
Can't really go wrong with thatfor sure.
Um tom, I think you were goingto say something there.
What, what you got?
Speaker 6 (27:38):
uh, one thing that you just rang a bell with that
was, uh, making macaroni andcheese.
So my mom was never much of aSmoker, you know, and her day
she's 70 now so she was justcooking the kitchen.
But I took her recipes BecauseI saw all the rest of the people
Out there putting macaroni andcheese On their smoker.
(27:59):
But that's also something thatall of you Should definitely try
Taking mom or grandma'sHomemade mac and cheese and
doing it the same way and justthrowing it on a smoker and it
comes out freaking fantastic.
Speaker 1 (28:16):
I never even thought of that.
I'm so excited to try that.
You have no idea.
I'm a fat kid at heart, ify'all haven't figured out this
late into the episode.
I am a fat kid, I should be4,000 pounds.
I'm not fat kid at heart, ify'all haven't figured out this
late into the episode.
I am a fat kid, I should be4,000 pounds.
I'm not, thank God, but Ishould be, because I love to eat
and I love to grill and doanything.
(28:37):
And this is definitely thequestion I cannot wait to hear
the answers to JJ.
We're going to start with you.
What music you listening towhen you're grilling out?
Speaker 2 (28:49):
Oh man, old school 90s hip-hop man.
Old school 90s hip-hop.
Come on, man.
Come on, notorious BIG Tupacman.
I might throw some early 2000sin there.
I might throw a little NellyNell on there.
You know what I'm saying?
Nelly Nell, nelly Nell, jay.
You know what I'm saying?
Speaker 1 (29:06):
I'm just vibing got you, charles, what about you.
Speaker 5 (29:12):
I'm a country guy man so usually I'm going Eric
Church love me some Eric Church.
But all the new guys, I meanLuke Holmes, morgan Wallen, all
those guys so I like to just mixit up okay, marsco.
Speaker 1 (29:24):
What about you?
Speaker 3 (29:25):
Wallen chops it up.
Okay, marsco, what about you?
No one chops it up more than meon the playlist, especially
when I'm growing.
We got a little bit of what JJlistens to, a little bit of what
Charles listens to, a littleYacht Rock, a little Linkin Park
, a little Top Head I mean Jay-Z, I try to touch them all.
(29:46):
I like a little bit of thecountry collabs where they kind
of cross over with rap.
I'm really into the Big X, thePlug Wiley Zimmerman collab
right now on the one song.
So I'm here for all of it, aslong as it's not Screamo.
That's completely wrecking thevibe.
You'd put Pear grilling withanything and it's great, mister,
what about you completelywrecking the vibe?
You can put pear grilling withanything and it's great, yeah.
Speaker 1 (30:08):
Mister, what about you?
Speaker 4 (30:10):
So, man, it's reggae, man it's Rastafarian, it's
reggae, reggae, reggae,rastafarian all day long, man.
So it's not going to be alittle Latin music going on from
time to time?
I got to ask you this, misterLatin music going on from time
to time.
Speaker 1 (30:29):
I gotta ask you this, mister.
I know we talked about it.
On the music episode that youwere on, you expressed your love
for reggae.
Have you gotten to listen tothe band I told you about with
Skindred that mixes rock andreggae?
Speaker 4 (30:43):
Oh, you know what?
No, you're killing me.
Speaker 1 (30:45):
I'm so glad you remind me of that, golly Dude,
I'm telling you, if you want tojust be completely mind blown
with just two genres comingtogether that you never thought
would Skindred.
Speaker 4 (30:57):
I got you.
Speaker 1 (30:59):
Everybody listen to him.
I'll text you.
I'll text you that I got youafter this.
But, tomba, what about you?
Speaker 6 (31:10):
All right, when I am barbecuing I will have some
classic rock on.
In Cleveland Ohio we have 98.5.
It just reminds me of when I'mat my uncle's bar as a kid
growing up.
I would mop and mop in thefloors, doing a bunch of random
(31:32):
stuff in the kitchen, cleaningstuff, taking orders out to
people, but it was just like avery blue-collar bar in East
Cleveland slashCleveland-Collinwood area off of
East 185th.
Give them a shout out C-Bar'sEuclid Tavern.
And when I learned how to cookfor mass people, that was always
(31:56):
the people that I was making itfor serving and cleaning for.
So I'll put on that.
And then I got a TV in mygarage so I'll have on what
sporting events on will be onthe TV.
The TV will be on mute, whetherit's football, basketball,
baseball, golf, and I'll havesome tunes going and I'll just
chill out there 100% Wiley.
Speaker 4 (32:17):
what about you?
Speaker 2 (32:19):
So for me it's the same thing.
I like 90s hip-hop, r&b, early2000s hip-hop, r&b.
I'm a big reggae tune guy.
Dancehall, I like a whole bunchof stuff.
Sean DePaul, sean DePaul, seanDePaul, oh man, yeah, anything.
(32:40):
Drizzy Drake man.
Speaker 3 (32:42):
Drake is definitely.
You know, drake's always my guy.
Speaker 2 (32:44):
I'm always on him.
I got you.
I gotta get with Marshko,always my guys, I'm always on, I
gotcha.
Speaker 1 (32:47):
I, I gotta go with Marsco on this one.
I mean I'll, I'll touchanything, I mean anything.
I could dance like a white guyto basically is.
You know that's that's, that'smy go-to, that's my jam, and you
know anything that?
There you're, the sunshine,you're grilling.
(33:08):
You really can't go wrong withit, um at all.
Um, one problem with a littlebit of that is, uh, my wife will
have music on in the kitchentoo when I'm outside, and like I
could, it's so close to mygrill, like so, that we just
kind of start like not vibingtogether, like you know, we'll
just completely go off the railsand we'll go in the wrong
direction.
We listen to the same music.
I mean like, but it's just likesome nickelback will come on
(33:31):
for me and like she'll have likejelly roll hidden in the
kitchen.
And you know I love both ofthem, but it's like I don't, I
don't know what, like that you,I just can't move to one or the
other.
You know what I mean.
You know I gotta, I kind of gotto keep it separated.
But you know, yeah, like I said, anything I can dance like a
white guy to.
(33:51):
That's my go-to for sure.
And Tomba, let's go with you onthis one.
What type of beverage are youhaving when you're out there
grilling?
Speaker 6 (34:13):
I will go with any and all of them, depending on
the mood, but probably the mostconsistent and safe one would
just be a regular Miller lightbeer in a can.
So I don't get too crazy andyou know I don't burn the meat
or I don't, you know, overcookit.
(34:33):
But yeah, yeah, I mean, I'm auh, I'm a enthusiast for
everything.
I like the liquor that's brown,I like it, that's clear.
I like the beers, I like theclaws, but definitely my go-to
easy sipping where I know I cancontrol myself with just be a
Miller Lite.
Speaker 1 (34:53):
But like it all.
I got you Wiley.
What about you?
Speaker 2 (34:59):
I'm like a Lion Kugel Summer Shandy.
Lion Kugel, summer Shandy.
Yeah, if you've never had aSummer Shandy, you've got to
have one.
I can't drink a lot of heavybeer anymore, but Summer Shandy
during the summertime cold isquite amazing.
It's Blue Moon with a lemonright.
What's that?
Speaker 3 (35:19):
Kind of like Blue Moon, but with lemon.
Speaker 2 (35:22):
Kind of yeah, yeah it is.
It's my go-to summer Recently.
I'm a big.
I like Moscow Mules too.
I'm a Mule guy, mules, allkinds of different mules, berry
mule, moscow, you know.
I got a whole bunch.
Those are like my chill grillsummer drinks.
Speaker 4 (35:44):
I got you, mister.
What about you, man?
I plead the faith on this Water.
I'm drinking water, water.
Speaker 1 (35:54):
We're not trying to get anybody in trouble here.
Speaker 4 (35:56):
Chocolate, milk, water organic clean chocolate
milk water.
Speaker 2 (36:05):
I believe you.
Speaker 3 (36:09):
Marston yeah, I'm like Tarba here.
Give me a miller light, cold 12ounce can, 16 ounce can, I
don't care what it is, give itto me in a frosted cup.
But I'm drinking miller lightwhile I'm outside and I'll shout
to this company draft top.
(36:29):
You should totally sponsor thispodcast.
But uh, it's like a uh cancutter for uh, your cans.
You put it on, cut it and uh itbecomes.
I mean, it's great there's.
You get a complete circlearound the top of your can and
it's like drinking it out of acup and and gets dangerous after
(36:51):
you knock a few of them back.
That sounds dangerous.
Speaker 1 (36:57):
That sounds like right up my alley.
I am with that, Charles.
What about you?
Speaker 5 (37:03):
You know, I think, like I'm seasonal, like if it's
winter, like I want to have abourbon, I want whiskey, I want
something like that.
If it's summer, like I want agin and tonic when it's hot out,
I'm looking for a gin and tonic, something like that, not as
heavy of a beer guy as I used tobe, but you know I'm definitely
(37:24):
bourbon more often, but the ginand tonic in the summer while
I'm growing, that's my favorite.
Speaker 1 (37:32):
I got you JJ.
What about you?
Yeah, I'm a'm a beer guy likemy Modelo.
Speaker 2 (37:36):
That's my go to bottle, and then coming in
second is a happy dad drinkdeath roll, which is a great
flavor.
Speaker 1 (37:45):
That's what I roll with okay, see, I mix it up a
little bit.
I always drink my MichelobUltras, as I drink it every
podcast, not sponsored by, not asponsor, I'm willing to talk
about it like y'all uh, butmichelob ultra, uh, for sure,
gotta keep this boyish figurefor what I'm on stage.
(38:06):
Y'all know I I eat way too much,so, uh, but also I'm a big
whiskey and seven upUp guy.
Lately it's been I'm going tocatch heat for this, I know I am
, but it's been Fireball andGinger Ale.
I don't know why the cinnamonwith it with the Ginger Ale just
kind of hits different.
Usually it's Crown, but lately,I don't know why, fireball and
(38:31):
Ginger Ale has been my go-to forthe whiskey.
But yeah, like I said, I'll mixit up.
But yeah, michelob Ultra isdefinitely the go-to.
You can kind of sip on it andtake my time and really make
sure we're grilling up properlyfor sure.
Got two more questions to getthrough here.
(38:51):
Jj, what time of the year Areyou first firing up your grill?
Speaker 2 (38:58):
Spring, springtime, usually I first fire it up,
usually grill till about the Endof fall.
I'm not a winter griller guy.
I know some people go all yearlong.
That's not me.
Fire it up in the spring,usually done end of fall.
Speaker 1 (39:12):
I gotcha Alright, charles I mean you said you're
You're grilling, usually doneend of fall.
I got you All right, charles.
I mean you said you're growingall year round, so I don't think
you stop, do you?
Speaker 5 (39:20):
No, I don't stop.
I mean I grow all year.
I mean usually like we have ourChristmas party for my family,
it's brisket, wow.
Yeah, and I also did this pastyear I did pulled pulled ham, so
that was pretty cool, that wasfun, it was good, it was really
really good.
Speaker 1 (39:37):
Alright.
Speaker 3 (39:38):
Marshgo what about you?
The girl does not sleep here atthe Marshgo residence.
There's no off season, we'reonly in season this year.
Speaker 1 (39:47):
No days off.
No days off.
Speaker 3 (39:52):
No days off, no days off, no days off.
Yeah, it's, I'll shovel.
We could have two feet of snow.
I'll shovel a little six-by-sixbox to get it out underneath
the roof of the garage and I'musing it.
Speaker 1 (40:07):
All right, mister, what about you?
Speaker 4 (40:09):
Yeah, it never stops, it never sleeps, it never stops
yeah.
Speaker 1 (40:14):
Thomas Driver, are we stopping grilling or no?
Speaker 6 (40:19):
we have never, ever stopped, I for probably for five
to ten years now.
I don't think there's been amonth where I've wheeled out a
grill at least four to fivetimes inside that month.
Winter, when it's super, superbad out snowy here in cleveland,
but I will shovel, it will bepouring rain and I'll be
(40:39):
standing out there and I'll haveneighbors looking at me and
being like what is this dudedoing?
It's freezing, cold out there,it's raining, and he's standing
inside of his driveway smokingfood and grilling and stuff.
Speaker 1 (40:53):
So you're good, ever stops.
No worries, wiley.
What about you?
Speaker 2 (40:59):
I'm like jj, I'll be.
You know spring summer.
Well, I live in erie, va, so Idon't think anybody really wants
to grill out in erie anywayduring the winter time.
So it's a little.
It's a little rough, especiallythis past winter when we got
like feet, feet to foot to footof snow.
It was nonstop.
It was probably one of theworst winters that I've
(41:20):
experienced here.
I think we got like the mostaccumulation.
It was like up there as one ofthe top ones, Pretty wild.
I mean we were number one cityand we were ahead of Alaska.
We were ahead of Alaska at onepoint for the snowiest city in
the country.
Speaker 5 (41:35):
So it's not always fun during the wintertime.
Speaker 1 (41:37):
So I don't do no grilling during the winter
season.
I got you when I had a garage.
I'd grill all year round.
But I'm kind of like JJ andWiley right now.
You know springtime as soon asit starts getting warm, that
grill comes out and it doesn'tstop until I can't stand it
anymore outside.
That's where it's at for me.
(42:01):
We're going to round out theshow here with this one.
Wiley, if you are going to acookout at your house, what is
the worst side dish someone canbring as a guest?
that's a big question yeah, wehave a tough question to round
out the show here.
Speaker 2 (42:23):
I don't know, I don't know, I don't know, maybe in
casserole that's probably goingto be one of the worst, okay.
Speaker 1 (42:34):
Tombo, what about you ?
Speaker 6 (42:38):
So not to hate on it, but I love fruit, I love salad,
I love vegetables.
But bringing a bowl of fruit ora salad to any kind of barbecue
party is just like come on.
Any kind of barbecue party isjust like come on.
You know, we, we all, can dobetter than that and bring
(43:00):
either something that's meatyand fatty or cheesy and gooey
and Mac and cheese potatoes,something that's.
You know that you can just diveinto.
Speaker 1 (43:08):
I got you, mister.
What about you?
Speaker 4 (43:13):
you, mister?
What about you Chips Candy?
Don't bring that.
They have a Halloween.
No chips, no candy.
No cupcakes cookies.
This is a grill, it's a kicker.
It is a cookout, we arebarbecuing, we are cooking out.
Speaker 2 (43:33):
Listen, man, you got gotta have something to follow
that, you gotta have some cake,a pie, cookies, cake, something
you know, I was about to.
Speaker 4 (43:41):
I caught myself, I was about to say something, but
nah, you're right though, we gotafter parties, oh.
Speaker 1 (43:53):
Marsco, what's that dish for you?
Speaker 3 (43:57):
Man, I was having a good show until now.
I'm probably going to piss alot of people off saying this.
I'm not a big fan of the potatosalad, macaroni salad.
It's not my cup of tea.
I know someone's been at everybarbecue I've ever been at.
I'm in the minority with that,but I'm not macaroni salad,
(44:17):
potato salad guy.
Speaker 1 (44:19):
Okay, charles, what about you?
Speaker 5 (44:23):
Anything green.
No green beans, no peas, nolima beans.
I don't even want it.
I don't even want to see it inmy house.
I don't need it, I don't wantit, I don't want to see it.
I got you.
I don't want it.
I don't want to see it.
Speaker 2 (44:33):
I got you JJ round us out, listen really no green
bean casserole, no salad, nochitlins.
No, I mean nothing, none ofthat stuff.
Don't bring no paper plates,just bring something worth
bringing.
Speaker 1 (44:53):
I got you.
I got to say, yeah, the veggiewith me, green bean casserole
and stuff like that.
I don't want that.
I don't eat that Salad.
I mean we don't eat salad.
We're out here grilling.
I'm going to say with thecupcakes, mister.
I mean you can't have dessert.
Like no cookies, nothing.
Speaker 3 (45:13):
We talk about dessert .
Speaker 1 (45:15):
Like, just because we're grilling the main course,
we gotta have dessert afterwards.
Speaker 4 (45:20):
You know what you can bring?
A rum cake, I'll bring you arum cake.
Bring a rum cake, bring rumcake.
That's what you can bring allday long.
I got you Table full of them.
Speaker 1 (45:39):
All right.
Well, that is actually going toround out our grilling and
chilling episode here, talkingall things summer and grilling.
Hopefully we gave you all acouple of ideas to spice up your
summer with the food choicesthat you have and just get out
and grill.
You can't go wrong with it.
(45:59):
But that is going to do it forthis week's episode of the Ride
Home Brands Podcast.
I want to thank all of myguests for coming on JJ, tom
Bomarsco, mr Charles and Wileyfor joining the show.
This was a lot of fun to getand sit and talk all things
grilling and summertime and allthe fun that goes along with
(46:20):
that.
As always, if you enjoyed theshow, be a friend, tell a friend
.
If you didn't tell them anyways, they might like it just
because you didn't.
That's going to do it for meand I will see y'all next week.
Welcome everybody to another episode of the ride home
rants podcast.
This is, as always, your host,mike Bono.
I have a great episode for ustoday and a panel of guests,
because we are sitting here, weare talking all things, grilling
and chilling.
With the summer looming evercloser to us here and it's my
(00:21):
favorite thing to do is to grillout in the summer.
Wife and I have had a pactsince we got together she cooks
in the winter, I grilleverything in the summer and the
spring and fall, so we're goingto get into this here.
I'm going to let my guestsintroduce themselves with the
panel that I have here for ustoday.
And, guys, I need your name,what year you graduated high
(00:45):
school and what day does yourgarbage get picked up?
And JJ, we're going to startwith you.
Speaker 2 (00:51):
Hi, James JJ Phillips Graduated year 2000.
Yep and garbage gets picked upTuesday morning.
Speaker 1 (01:01):
Okay, wiley, what about you?
Speaker 2 (01:04):
What's going on, everybody?
This is Brandon Wiley.
I graduated 2006, and mygarbage just got switched from
Tuesday to Monday morning.
They got a new whatever newcompany doing it, so it's just a
fresh Monday morning.
Speaker 1 (01:21):
I got you, Marsco next.
Speaker 3 (01:25):
Yeah, christopher Marsco, I graduated in 2013,.
And garbage gets picked upTuesday night, slash Wednesday
morning.
Speaker 1 (01:34):
I got you Everybody's favorite guest on the show, mr,
mr, mr.
Speaker 4 (01:40):
AKA.
Vampire Coach.
Baby, I'm glad to be on onceagain.
The garbage gets picked up onWednesday, right?
Yeah, wednesday, wednesdaymorning.
Hey, I got one quick questionwhat are we doing when we
graduate from high school orcollege?
Because you guys are saying2000, 2000, and 2000.
Speaker 1 (01:58):
It's coming from 50, so you know it's got to be high
school.
He's trying to know that's myguy 1994.
Speaker 4 (02:04):
1994.
94.
Speaker 1 (02:08):
High school 1994, baby, we got you, Mr.
No worries, my guy Next up wegot Charles.
Speaker 5 (02:19):
Hey, this is Charles Bell, graduated in 1993.
Oh yes, there we go.
So I'm the old guy.
I'm definitely the old guy.
I got my AARP card and Monday,monday's trash day.
Speaker 1 (02:36):
Monday's trash day.
Last but not least, ourresident dry rub specialist
himself, atamba.
Hello y'all.
Speaker 6 (02:46):
I himself, atamba.
Hello y'all, I am Coach Atamba.
Like he said, I'm the dry rubguy.
I own a small dry rub seasoningspice company called Coach's
Dry Rub.
So that's me and my graduationyear was 2003,.
So I'm right in the middle ofthe road, just turned 40, so I
feel like I'm not feeling tooyoung or too old in this group
(03:09):
and panel here.
Um, garbage day is on wednesday, which it used to be on tuesday
, so it's like the last month itjust changed.
So it's been throwing me off onmy whole entire system that I
got with taking the garbage out,cleaning out all the stuff.
But yeah, wednesdays.
Speaker 1 (03:29):
I get you with that.
Everyone knows Mike Bonograduated high school in 2007.
And garbage day it used to beTuesday mornings.
Every now and then they'd becoming on like Monday, for
whatever reason.
Yeah, like you, tom, it screwedme all up with my routine and
getting everything ready.
(03:50):
I've missed it a couple ofweeks because they keep changing
it on me.
So there's that, because lifehappens.
But we're not here to talkabout garbage.
We're here to talk abouteverything, everything grilling
out and grilling and chilling,as we all like to do in the
summer.
And uh, jj, we're gonna startwith you.
(04:10):
Uh, do you own a grill smoker?
Uh, and a and or a pit, uh, tocook out in?
Speaker 2 (04:17):
yes, I do, uh, charcoal grill.
You know, charcoal's mypreferred method of grilling and
and that's what I do.
Speaker 1 (04:25):
I got you, Mr.
What about?
Speaker 4 (04:27):
you.
Yeah, I got a charcoal grilland I'm a smoker.
Lovely to use the charcoal man.
I use that thing all year roundWinter, summer, autumn spring
(04:47):
minus 10, 15 degrees.
Speaker 1 (04:48):
You will smell smoke in the wintertime.
Well, you were up there inMinnesota, so negative like 15
is nothing.
Speaker 4 (04:51):
Nothing, oh nothing, the only thing I had to worry
about.
Up there, man, sometimes youmight hear some wolves deep in
the forest howling man, I lovethat, I love that food.
Speaker 1 (05:03):
It's fun, it's lovely .
They come and get.
That, mr Cooking, is whatthey're trying to do.
Speaker 4 (05:09):
Yes, sir.
Speaker 5 (05:10):
Charles, what about you?
I'm a smoker guy man.
I I don't, uh, I don't do muchon the on the grill anymore.
Uh, a little bit.
Um, I'm I'm lazy.
I do propane on the grill, butI'm lazy, I do propane on the
grill, but I smoke year-round.
That's my jam.
Speaker 1 (05:27):
I get you on that one .
Speaker 3 (05:31):
Marsco.
What about you, though?
So I've got a brand-new Webergrill, a little three-burner
with a little top rack on it.
Get the pot going on the sidewith some gravy, or whatever
you've got going.
I'm in the market for a smallpellet smoker.
I'll take suggestions on that,but I use lazy propane on the
Weber.
Speaker 1 (05:49):
I got you.
Speaker 6 (05:55):
Tombo, what about you ?
Yes, sir, so I have a fewdifferent units.
I got two pellet smokers thatare the Z Grill brand, which was
the original.
That are the Z grill brand,which was the original.
Uh, it was the Traeger originalfactory Um.
(06:15):
And then Traeger sold it to acompany in China called Z grill,
so it's considerably cheaperbut, um, pretty much the exact
same thing as a Traeger, but notbuilt in the U, so it costs a
little bit less.
And then I have a Weber classickettle charcoal.
I got a tabletop gas grill thatjust hooks up to propane.
That I sometimes pop up in mygarage in the winter months, but
(06:38):
I also pull out the smokerevery single month of the year.
I also cater and do some smallcooking like that too.
So there's always smoke blowingfrom my garage or from my patio
.
For sure, man, you don't beplaying around.
Speaker 1 (06:55):
I was saying you don't own your own dry rub
company and not have sevendifferent types of grills.
Speaker 2 (07:03):
Man.
I was like he was speakingspanish.
I was like wiley round us outhere.
Yes, sir, so actually my, uh,my four burner that I got, uh,
just have to retire it.
It's no longer functioningproperly after 10 years.
Um so it, it was sustainable.
It did its job.
(07:23):
It's been with me for a longtime.
So now I'm in the market forfor a new one, but I have a
little mini charcoal one too.
I always like to, if I want tojust get that charcoal taste to
it, you know what I mean, I'llthrow.
I'll throw that on real quickand maybe cook up some dogs and
burgers.
Speaker 1 (07:38):
I gotcha.
I was a charcoal guy for foryears.
Um, had a, had a barrelcharcoal grill and smoker, uh,
for about three years.
Uh, then I went to the z pelletgriller, uh, smoker, uh, love
that thing.
Uh, actually I don't.
I don't even know what happened.
It lasted one grilling season.
(07:58):
I don't know if I overused thehell out of it, but it it blew
up on me the next season when Iwent to start it up.
So I was like all right time toretire this.
And I I got lazy and I wentpropane.
Uh, this time around I got alittle propane grill that I cook
on almost every night in thespring, summer and fall.
Uh, love it.
You can't beat grilling out.
(08:20):
That is by far, and you knowyou want that taste.
Grilling is definitely the wayto go.
But Wiley, I'll stay with youhere.
What is your favorite thing tocook on the grill as a meat?
Speaker 2 (08:34):
steaks hands down.
I love cooking steaks.
I might get some flack for this, but I just graduated from well
done to medium well done stakesthat I enjoy very much.
I know there's a lot ofjudgment passed.
Speaker 1 (08:53):
Well, that's going to do it for Wiley on the show
tonight.
I should have never admittedthat.
Speaker 2 (09:01):
I wish you medium well, medium well.
Speaker 5 (09:03):
Let's go bro.
I've been medium well, mediumwell.
Alright, jake, let's go bro.
Speaker 2 (09:07):
I've been medium well for about 5 years now, so we're
going to talk about that in asecond.
Speaker 1 (09:13):
But calm down, tombo.
What about you?
Speaker 6 (09:22):
yeah, I mean I have many favorites.
Let's go with chicken.
I love boneless, skinlesschicken thighs, nice and juicy,
fatty, if you're smoking them,grilling them, even if you're
baking them.
But you know, I mean you cannever really go wrong with that
From chicken.
I love obviously baby back orany kind of ribs are always
(09:45):
great.
And then with my steaks, myfavorite steak is definitely a
ribeye.
If you've got a nice hotpropane tank you can get a
really, really good sear.
If you've got a pellet smokeror even a charcoal you can do
the indirect heat and then searit up.
Indirect heat and then sear itup.
But there's nothing better inmy opinion than a nice crispy,
(10:08):
charred ribeye if you're tryingto get something kind of like
steak.
It's got a lot of fat, a lot ofjuice, a lot of love in that
thing alright, marsco what aboutyou yeah, I'm going to have to
add we got a nice little butcherin town.
Speaker 3 (10:27):
Shout out to Bedirk's Butcher Block in Mineral Ridge,
ohio.
But you know I go there, getthe ribeyes, get them about an
inch thick, sometimes a littleheavy on that, and then it's
just my favorite one to cook outthere.
There's a couple different waysto do it.
I do it Pittsburgh style quitea bit Time it up, flip it, get
(10:48):
it nice and hot on the propane.
That's my favorite, though I'mpretty consistent with that.
That's a go-to.
I got you.
Speaker 1 (10:54):
Charles, what about you?
Speaker 5 (10:56):
I'm a brisket guy man .
I love doing brisket If I cando.
I probably cook 30 or 35briskets a year.
Damn, that's my go-to.
That's my go-to.
My, my son is a um collegebaseball player and, uh, him and
all of his teammates, that'sall they ask for brisket brisket
(11:17):
.
Yeah, homemade brisket incollege, I mean yeah that's if I
don't, if I don't show up inthe offseason with some brisket,
it's not good.
Speaker 4 (11:28):
Got you Bister.
What about you?
Oh man, so you know, myfavorite thing man to do is
salmon and lake trout.
Man, I love fish, salmon andlake trout.
Salmon, yes, salmon and laketrout, I'll do those, see I—
I'll do that all days long, man.
Speaker 1 (11:48):
See, I don't eat fish a lot.
My wife's a big fish eater.
I just my first time grillingsome fish for a couple weeks ago
.
She says I nailed it.
I think she's being nice, butyou know.
Speaker 4 (12:02):
I'm not even saying you can't picture the one that I
did a couple months ago.
Lovely, love it.
You can't beat it, man.
It's a different taste.
You just can't.
You just can't get that type oftaste anywhere else, man, but
on a grill, you know, if I wasdoing like a red meat, it would
(12:22):
be what y'all said it would be abrisket.
I'd do those all day long.
Speaker 1 (12:26):
Okay, jj, round us out.
Speaker 2 (12:29):
Man, I got to go with ribs.
Man, some baby back ribs,seasoned well, charcoal grill.
Make sure you put the sauce inthere so it gets sticky.
The sticky sauce, you know, man?
Yeah, you're not going to likeit.
Speaker 1 (12:42):
All right, I mean I love cooking some burgers on the
grill.
Can't go wrong with a goodburger on the grill.
That's number two.
You can't go wrong.
Speaker 5 (12:51):
It is I mean.
Speaker 1 (12:53):
I love cooking burgers I love making homemade
burgers.
Get me some ground beef, I'llcook up the patties.
Get some smashed burgers goingin there.
Yeah, love it.
The one thing my son getsexcited about when I'm cooking
is like oh, dad's making hishomemade burgers, all right, he
gets excited about that.
I'm excited about it too everytime.
But give me a good steak too.
(13:14):
Uh, medium wiley, we cook itmedium around here.
We don't want no piece ofcharcoal.
If I wanted that, I'd just takeit from the bottom of the grill
and eat that Be.
Well done Out of here.
Well done.
Any chef that's listening tothis show just got super pissed
(13:35):
off at you.
Speaker 2 (13:36):
I'm just letting you know that right now my guy.
I know it wasn't going to befavorable.
I know it wasn't going to befavorable.
I'm willing to take the hitsyou should.
I can just imagine how theyfeel in the restaurant when they
get that order.
They're probably like who isthat?
Speaker 1 (13:51):
ordering it.
They're throwing everything.
He's getting a little extraspit in that, you know, at the
restaurant.
Speaker 2 (13:57):
Oh man, they definitely spit a little extra
hard in my mouth oh you ordereda.
Well, I'll take a good look atit before I eat it they doing
the Pee Wee Herman on you boy.
Speaker 4 (14:17):
They doing the Pee Wee Herman, not the Pee Wee.
Speaker 2 (14:21):
Herman.
Speaker 1 (14:22):
No, alright, jj, not the peewee urban no, oh man
alright, jj, if you I can't stopthinking peewee urban if you
have a smoker, or had a smoker,what would you usually like to
cook on it, and what type ofwood would you be using if you
(14:42):
had a smoker?
Speaker 2 (14:43):
listen, I'm totally just like have no idea what if
you had a smoker.
Listen, I'm totally just likehave no idea what to do with a
smoker.
I never used one, but I'llprobably have to say I always
see them videos of them briskets, people cooking there and they
look freaking delicious.
So I don't know what type ofpellets type of anything like
that, but it'd definitely be abrisket I see that that's not a
bad choice to start out with.
Speaker 1 (15:02):
That's easy with the brisket.
I had a big roast in there lastyear.
In my sea pellets had thehickory wood pellets gave it a
nice hickory flavor to it.
I'm telling you that's my go tois hickory when I'm smoking.
Do you have the black gloves?
I don't.
I need them.
I need to get me a pair ofthose gloves.
Speaker 2 (15:26):
Every drink.
I see they got black gloves on.
Yeah, they sure do.
Speaker 1 (15:33):
Mister, what about you?
What?
Speaker 4 (15:35):
are we smoking?
Oh, man.
So you know it'll be a brisketman, but you know, brisket, I'll
tell you what I ain't even doneduck, I done duck, oh,
absolutely Duck.
And turkey, I don't put a whole, I don't smoke a whole.
Turkey, though that right.
There is something special,though Something different, bro.
Speaker 1 (15:57):
Mr.
I think I forget how countryyou actually are, my guy.
You're like cooking duck andturkey and like.
Speaker 5 (16:08):
Bison camel, I had all that oh man, what?
Speaker 1 (16:13):
yeah, bison burger I think I could do a whole show
just with what Mr can cook likeand the animals he's cooked for
sure like.
Oh my god, that's amazing.
Speaker 4 (16:26):
I know and I would use, you know, the cherry,
cherry wood, the big cherryblocks.
I might use a mesquite.
You know cherry mesquite peach.
You know what I'm saying.
I love that man.
Hickory I use hickory everyonce in a while, you know.
You know when I just want thatyou Hickory.
I use hickory every once in awhile.
You know what I'm saying.
(16:46):
I just want that hickory typetaste.
But I think I probably like thecherry and the peach with the
wood man, the big wood truck.
It do something.
It do something to your meatboy.
Speaker 2 (17:02):
I got you.
Speaker 1 (17:03):
Charles, you already said it's brisket.
What brisket are we smoking andwhat are we?
Speaker 5 (17:07):
using.
So I like to use pecan wood I'ma pellet guy so pecan for the
brisket I'll use cherry or applewhen I'm doing like a pork,
shoulder, pork butt or ribs.
And then hickory I like hickorywith my salmon and turkey, I
love doing turkey.
And then, um, hickory, I likeHickory with my salmon in Turkey
.
Okay, yeah, I love doing Turkey.
(17:27):
And then we did um, we smokedum.
You know, we're kind of hillJack here, so we, we, uh, a lot
of dove hunters, so we smokeddove that was really good.
Okay, yeah, that was something alittle bit different.
Yeah, I mean it's really,that's really gamey, that's
really gamey.
Speaker 1 (17:41):
That sounds like that'd be a little gamey.
Speaker 3 (17:48):
Marsco, what about you?
I want to start my answer tothis question with a question to
the actual smokers in the group.
When you got the brisket, is itfat up or fat down?
Speaker 4 (17:57):
Oh, good question, oh man.
Speaker 1 (18:01):
I've done it both ways, dude.
I don't think it matters.
I might have done it both ways,dude, I don't think it matters
I might have done it both ways.
Speaker 4 (18:07):
Both ways are good.
Speaker 5 (18:11):
Shoot a lot of times.
I've trimmed it so much I don'teven remember what it is.
Speaker 1 (18:15):
By the time I rub on it and everything.
Speaker 5 (18:17):
I was like I don't know which side's the fat up,
fat down, I just put it on.
Speaker 3 (18:20):
Okay, cool yeah.
Speaker 4 (18:26):
I mean, if you couldn't tell by that.
Speaker 3 (18:27):
I'm much more of a consumer of the smoked meats.
I've become more of anenthusiast and you know, start
dabbling with it myself.
But my favorite thing, my toptwo, would be a brisket and then
a smoked turkey.
Like Mr said, I like turkey ingeneral, deep fried, all that
but you smoke a turkey the rightway.
I think it's elite andwood-wise.
(18:48):
I'd have to say I really enjoyhickory or mesquite, you know,
like a peach apple cherry.
It's a nice mix-up.
I don't think you really can gowrong.
I don't know.
Easy for me to say, but ifsomeone doesn't really study it,
I think they're all good inthere.
Ribs come great.
The burnt ends Got to go toKansas City have the authentic
(19:09):
burnt ends, it's all.
That's why I wanted to be onthis round table.
It's all good.
Speaker 1 (19:16):
I mean, you can't go wrong if you're smoking anything
in my opinion.
But, Tom, what about you?
Speaker 6 (19:22):
Yeah, I 100% agree, you cannot go wrong.
I like to buy it in bulk in thecompetition blend and it's like
a variety of all the differentflavors for your pellet smoker
(19:50):
pecan for.
But I just keep in stock thecompetition blend, which is like
a mixture of them all.
Just gotta have it.
But, um, the thanksgivingturkey is definitely elite,
especially if you brine it.
Um, I also like a bone-in primerib that's smoked.
Those are delicious.
Um, and then pulled pork.
So he's a fan favorite for,like parties and stuff.
(20:11):
Easy to do, it's cheap.
You just get some buns and somesauce and rub it up and smoke
it for eight to ten hours andpull it up and you're good to go
.
You can feed a whole entireparty with that.
So those are my tops.
Speaker 1 (20:27):
Gotcha Wiley round us out.
Speaker 2 (20:30):
Nicholas, mister, where y'all live at man.
Speaker 3 (20:34):
I need to come into y'all barbecue.
Speaker 2 (20:37):
Y'all talking crazy stuff and I'm like man.
I need to be where you guys areat yes, sir, I need to learn
from the grill mastersthemselves, so I never had a
smoker, but it's actuallysomething that I'm looking into
now that you know my grill.
So I don't know.
I probably would have to sayone of the first things that I
(20:58):
would do I'll follow suit withMarsco and Mr With.
The brisket and the turkeysound really, really good to me.
I don't eat pork, so I don't doanything pork related, so I
would have to go definitely abrisket and some turkey.
Speaker 1 (21:19):
Gotcha, like I said, yeah, pork roast is really what
I've smoked.
Like I said, I use the hickoryon that.
I liked it I.
I have had the apple, uh, justto mix it up a little bit with
my z pellets.
Uh, that I had, um, but, like Isaid it, it's been a year I
haven't had a, had a smoker in ayear.
(21:41):
I'm itching to to get anothersmoker, though for sure, um,
just to to get back into it.
Love it, something you couldthrow on, start your day and
then dinner time.
Eight, ten hours later it'sready to go and you've got
dinner ready, so you can't gowrong with that.
(22:02):
But, wiley, do you ever grillanything else other than meats
Like veggies, potatoes, pizzas,et cetera, anything like that?
Speaker 2 (22:12):
Yeah, I love grilling veggies.
I'm big on that Throwing someasparagus on there.
I love asparagus, it's one ofmy favorites.
I like putting a littleParmesan balsamic on that.
You know what I mean.
I'm a veggie guy through andthrough.
So my whole we're big intovegetables and they love what I
grill, uh when I grill them.
So veggies for sure.
Speaker 1 (22:34):
I got you Tom, but what about you?
Speaker 6 (22:39):
yeah, 100% agree with that.
I also love vegetables.
Uh, asparagus is always a greatone.
You can put a little bit oftinfoil on there like a wire
mesh and kind of like grill themor saute them on your grill are
great.
Um, even I sometimes use a castiron pan and I'll put that on
(23:12):
my grill and I'll chop up liketomatoes, green peppers, red
peppers, yellow peppers all thebells and stuff like that
mushrooms and just like saute onyour grill or smoker to give
that little smoky charry flavoralong with the sauteing.
So yeah, the grill can do itall, absolutely.
Speaker 1 (23:33):
Mister, what about you?
Speaker 4 (23:34):
I most definitely love the vegetables, man.
I go.
I've done everything, though.
I make carrots, onions, beets,celery.
Love the mushrooms man, so I'vecooked every Beets celery.
Love the mushrooms man, so I'vecooked Every single mushroom
that you can possibly think ofOn that Drinking grill.
I've smoked them on a stove.
(23:55):
Beets Especially beets beets,and carrots and onions.
Man, I'm telling you, dude, I'mgonna see if I can find some
pictures, send them to you, man,cause I got some good stuff.
Try some beets, man them to you, man, because I got some good
stuff.
But uh, try some beets, man,try to get them beets.
You know you'll be surprised,man, how the beets taste.
Speaker 2 (24:17):
I've never thought about putting beets on the grill
before.
I've never done that.
Speaker 1 (24:20):
Oh yeah, I'm going to try that for sure.
I'm really just getting ideaswith this show here.
I'm so glad I haven't eatendinner yet, because this show is
just making me hungry.
But Marsco, what about you?
Speaker 3 (24:35):
Yeah, veggies, yeah, I kind of throw everything on
the grill Baked potatoes, sweetpotato, a little tinfoil with
them.
The one thing I really enjoyedon the grill I didn't cook them,
but my buddy did.
He grilled some artichokes.
Those were really good.
Yeah, asparagus is great.
(24:55):
We do a lot of zucchini andsquash, quite frequently
Mushrooms my favorite complementwith my ribeye.
So a bunch of differentmushrooms, a bunch of different
ways.
A little boat with someseasonings, a little butter.
So a bunch of different ways.
But the grills you get theright thing to put it in, like
Nick mentioned, a little wirebasket or something like that
(25:19):
where it could really touch thegrill a little bit more with
some surface area.
I think veggies on the grillare underrated.
I like corn on the cob on thegrill.
I think you could do them all.
It's great.
Speaker 1 (25:34):
I love corn on the cob.
I just can't eat corn on thecob Literally it's because I got
two fake-ass teeth in the frontand I can't bite into it
because it'll rip them out.
Because, yeah, I'll just get itout the way.
Yes, I'm from West Virginia.
I have missing teeth.
I got them fixed.
Yeah, y'all can shut up, I'llget it out the way.
(25:56):
Yes, I'm missing teeth and Ican eat corn on the cob and I
love corn on the cob.
So, yeah, just get those outthe way now.
Um, Charles, what about you?
What else?
Speaker 5 (26:08):
we cooking besides meat.
So like I'm kind of the outlier.
I'm not a big vegetable guy atall, I just don't get into it.
I like asparagus but like Iwrap it in prosciutto with some
blue cheese and maybe I'll grillthat.
That's what I like.
But uh, you know, I'll do macand cheese or baked beans on the
smoker.
I like adding that in, andespecially if not, if I'm doing
(26:31):
like brisket or something likethat, because it's just too much
smoke.
Speaker 1 (26:40):
But if I'm doing something else maybe like a
steak or something like that Ilike to smoke mac and cheese or
baked beans or something likethat Sounds phenomenal.
Speaker 2 (26:44):
Jj, what about you, man?
I'm just a caveman, because Idon't put no vegetables in my
grill.
It's all meat all the time, man.
So yeah, I really don't throwany vegetables on the grill, man
.
Speaker 4 (26:56):
Caveman, I feel that I feel that I mean, I'm with it.
Speaker 1 (27:04):
I'm not a big veggie eater Myself.
My wife calls me a child allthe time because I'm 36, and I
don't eat veggies like I should.
But potatoes on a grill, youknow, you can't really go wrong,
especially if you're smoking it.
My wife makes phenomenal foilpotatoes.
Normally put them in the ovenin the wintertime, but, you know
(27:25):
, throw them on the grill, get alittle bit of that extra flavor
in there from from that.
Can't really go wrong with thatfor sure.
Um tom, I think you were goingto say something there.
What, what you got?
Speaker 6 (27:38):
uh, one thing that you just rang a bell with that
was, uh, making macaroni andcheese.
So my mom was never much of aSmoker, you know, and her day
she's 70 now so she was justcooking the kitchen.
But I took her recipes BecauseI saw all the rest of the people
Out there putting macaroni andcheese On their smoker.
(27:59):
But that's also something thatall of you Should definitely try
Taking mom or grandma'sHomemade mac and cheese and
doing it the same way and justthrowing it on a smoker and it
comes out freaking fantastic.
Speaker 1 (28:16):
I never even thought of that.
I'm so excited to try that.
You have no idea.
I'm a fat kid at heart, ify'all haven't figured out this
late into the episode.
I am a fat kid, I should be4,000 pounds.
I'm not fat kid at heart, ify'all haven't figured out this
late into the episode.
I am a fat kid, I should be4,000 pounds.
I'm not, thank God, but Ishould be, because I love to eat
and I love to grill and doanything.
(28:37):
And this is definitely thequestion I cannot wait to hear
the answers to JJ.
We're going to start with you.
What music you listening towhen you're grilling out?
Speaker 2 (28:49):
Oh man, old school 90s hip-hop man.
Old school 90s hip-hop.
Come on, man.
Come on, notorious BIG Tupacman.
I might throw some early 2000sin there.
I might throw a little NellyNell on there.
You know what I'm saying?
Nelly Nell, nelly Nell, jay.
You know what I'm saying?
Speaker 1 (29:06):
I'm just vibing got you, charles, what about you.
Speaker 5 (29:12):
I'm a country guy man so usually I'm going Eric
Church love me some Eric Church.
But all the new guys, I meanLuke Holmes, morgan Wallen, all
those guys so I like to just mixit up okay, marsco.
Speaker 1 (29:24):
What about you?
Speaker 3 (29:25):
Wallen chops it up.
Okay, marsco, what about you?
No one chops it up more than meon the playlist, especially
when I'm growing.
We got a little bit of what JJlistens to, a little bit of what
Charles listens to, a littleYacht Rock, a little Linkin Park
, a little Top Head I mean Jay-Z, I try to touch them all.
(29:46):
I like a little bit of thecountry collabs where they kind
of cross over with rap.
I'm really into the Big X, thePlug Wiley Zimmerman collab
right now on the one song.
So I'm here for all of it, aslong as it's not Screamo.
That's completely wrecking thevibe.
You'd put Pear grilling withanything and it's great, mister,
what about you completelywrecking the vibe?
You can put pear grilling withanything and it's great, yeah.
Speaker 1 (30:08):
Mister, what about you?
Speaker 4 (30:10):
So, man, it's reggae, man it's Rastafarian, it's
reggae, reggae, reggae,rastafarian all day long, man.
So it's not going to be alittle Latin music going on from
time to time?
I got to ask you this, misterLatin music going on from time
to time.
Speaker 1 (30:29):
I gotta ask you this, mister.
I know we talked about it.
On the music episode that youwere on, you expressed your love
for reggae.
Have you gotten to listen tothe band I told you about with
Skindred that mixes rock andreggae?
Speaker 4 (30:43):
Oh, you know what?
No, you're killing me.
Speaker 1 (30:45):
I'm so glad you remind me of that, golly Dude,
I'm telling you, if you want tojust be completely mind blown
with just two genres comingtogether that you never thought
would Skindred.
Speaker 4 (30:57):
I got you.
Speaker 1 (30:59):
Everybody listen to him.
I'll text you.
I'll text you that I got youafter this.
But, tomba, what about you?
Speaker 6 (31:10):
All right, when I am barbecuing I will have some
classic rock on.
In Cleveland Ohio we have 98.5.
It just reminds me of when I'mat my uncle's bar as a kid
growing up.
I would mop and mop in thefloors, doing a bunch of random
(31:32):
stuff in the kitchen, cleaningstuff, taking orders out to
people, but it was just like avery blue-collar bar in East
Cleveland slashCleveland-Collinwood area off of
East 185th.
Give them a shout out C-Bar'sEuclid Tavern.
And when I learned how to cookfor mass people, that was always
(31:56):
the people that I was making itfor serving and cleaning for.
So I'll put on that.
And then I got a TV in mygarage so I'll have on what
sporting events on will be onthe TV.
The TV will be on mute, whetherit's football, basketball,
baseball, golf, and I'll havesome tunes going and I'll just
chill out there 100% Wiley.
Speaker 4 (32:17):
what about you?
Speaker 2 (32:19):
So for me it's the same thing.
I like 90s hip-hop, r&b, early2000s hip-hop, r&b.
I'm a big reggae tune guy.
Dancehall, I like a whole bunchof stuff.
Sean DePaul, sean DePaul, seanDePaul, oh man, yeah, anything.
(32:40):
Drizzy Drake man.
Speaker 3 (32:42):
Drake is definitely.
You know, drake's always my guy.
Speaker 2 (32:44):
I'm always on him.
I got you.
I gotta get with Marshko,always my guys, I'm always on, I
gotcha.
Speaker 1 (32:47):
I, I gotta go with Marsco on this one.
I mean I'll, I'll touchanything, I mean anything.
I could dance like a white guyto basically is.
You know that's that's, that'smy go-to, that's my jam, and you
know anything that?
There you're, the sunshine,you're grilling.
(33:08):
You really can't go wrong withit, um at all.
Um, one problem with a littlebit of that is, uh, my wife will
have music on in the kitchentoo when I'm outside, and like I
could, it's so close to mygrill, like so, that we just
kind of start like not vibingtogether, like you know, we'll
just completely go off the railsand we'll go in the wrong
direction.
We listen to the same music.
I mean like, but it's just likesome nickelback will come on
(33:31):
for me and like she'll have likejelly roll hidden in the
kitchen.
And you know I love both ofthem, but it's like I don't, I
don't know what, like that you,I just can't move to one or the
other.
You know what I mean.
You know I gotta, I kind of gotto keep it separated.
But you know, yeah, like I said, anything I can dance like a
white guy to.
(33:51):
That's my go-to for sure.
And Tomba, let's go with you onthis one.
What type of beverage are youhaving when you're out there
grilling?
Speaker 6 (34:13):
I will go with any and all of them, depending on
the mood, but probably the mostconsistent and safe one would
just be a regular Miller lightbeer in a can.
So I don't get too crazy andyou know I don't burn the meat
or I don't, you know, overcookit.
(34:33):
But yeah, yeah, I mean, I'm auh, I'm a enthusiast for
everything.
I like the liquor that's brown,I like it, that's clear.
I like the beers, I like theclaws, but definitely my go-to
easy sipping where I know I cancontrol myself with just be a
Miller Lite.
Speaker 1 (34:53):
But like it all.
I got you Wiley.
What about you?
Speaker 2 (34:59):
I'm like a Lion Kugel Summer Shandy.
Lion Kugel, summer Shandy.
Yeah, if you've never had aSummer Shandy, you've got to
have one.
I can't drink a lot of heavybeer anymore, but Summer Shandy
during the summertime cold isquite amazing.
It's Blue Moon with a lemonright.
What's that?
Speaker 3 (35:19):
Kind of like Blue Moon, but with lemon.
Speaker 2 (35:22):
Kind of yeah, yeah it is.
It's my go-to summer Recently.
I'm a big.
I like Moscow Mules too.
I'm a Mule guy, mules, allkinds of different mules, berry
mule, moscow, you know.
I got a whole bunch.
Those are like my chill grillsummer drinks.
Speaker 4 (35:44):
I got you, mister.
What about you, man?
I plead the faith on this Water.
I'm drinking water, water.
Speaker 1 (35:54):
We're not trying to get anybody in trouble here.
Speaker 4 (35:56):
Chocolate, milk, water organic clean chocolate
milk water.
Speaker 2 (36:05):
I believe you.
Speaker 3 (36:09):
Marston yeah, I'm like Tarba here.
Give me a miller light, cold 12ounce can, 16 ounce can, I
don't care what it is, give itto me in a frosted cup.
But I'm drinking miller lightwhile I'm outside and I'll shout
to this company draft top.
(36:29):
You should totally sponsor thispodcast.
But uh, it's like a uh cancutter for uh, your cans.
You put it on, cut it and uh itbecomes.
I mean, it's great there's.
You get a complete circlearound the top of your can and
it's like drinking it out of acup and and gets dangerous after
(36:51):
you knock a few of them back.
That sounds dangerous.
Speaker 1 (36:57):
That sounds like right up my alley.
I am with that, Charles.
What about you?
Speaker 5 (37:03):
You know, I think, like I'm seasonal, like if it's
winter, like I want to have abourbon, I want whiskey, I want
something like that.
If it's summer, like I want agin and tonic when it's hot out,
I'm looking for a gin and tonic, something like that, not as
heavy of a beer guy as I used tobe, but you know I'm definitely
(37:24):
bourbon more often, but the ginand tonic in the summer while
I'm growing, that's my favorite.
Speaker 1 (37:32):
I got you JJ.
What about you?
Yeah, I'm a'm a beer guy likemy Modelo.
Speaker 2 (37:36):
That's my go to bottle, and then coming in
second is a happy dad drinkdeath roll, which is a great
flavor.
Speaker 1 (37:45):
That's what I roll with okay, see, I mix it up a
little bit.
I always drink my MichelobUltras, as I drink it every
podcast, not sponsored by, not asponsor, I'm willing to talk
about it like y'all uh, butmichelob ultra, uh, for sure,
gotta keep this boyish figurefor what I'm on stage.
(38:06):
Y'all know I I eat way too much,so, uh, but also I'm a big
whiskey and seven upUp guy.
Lately it's been I'm going tocatch heat for this, I know I am
, but it's been Fireball andGinger Ale.
I don't know why the cinnamonwith it with the Ginger Ale just
kind of hits different.
Usually it's Crown, but lately,I don't know why, fireball and
(38:31):
Ginger Ale has been my go-to forthe whiskey.
But yeah, like I said, I'll mixit up.
But yeah, michelob Ultra isdefinitely the go-to.
You can kind of sip on it andtake my time and really make
sure we're grilling up properlyfor sure.
Got two more questions to getthrough here.
(38:51):
Jj, what time of the year Areyou first firing up your grill?
Speaker 2 (38:58):
Spring, springtime, usually I first fire it up,
usually grill till about the Endof fall.
I'm not a winter griller guy.
I know some people go all yearlong.
That's not me.
Fire it up in the spring,usually done end of fall.
Speaker 1 (39:12):
I gotcha Alright, charles I mean you said you're
You're grilling, usually doneend of fall.
I got you All right, charles.
I mean you said you're growingall year round, so I don't think
you stop, do you?
Speaker 5 (39:20):
No, I don't stop.
I mean I grow all year.
I mean usually like we have ourChristmas party for my family,
it's brisket, wow.
Yeah, and I also did this pastyear I did pulled pulled ham, so
that was pretty cool, that wasfun, it was good, it was really
really good.
Speaker 1 (39:37):
Alright.
Speaker 3 (39:38):
Marshgo what about you?
The girl does not sleep here atthe Marshgo residence.
There's no off season, we'reonly in season this year.
Speaker 1 (39:47):
No days off.
No days off.
Speaker 3 (39:52):
No days off, no days off, no days off.
Yeah, it's, I'll shovel.
We could have two feet of snow.
I'll shovel a little six-by-sixbox to get it out underneath
the roof of the garage and I'musing it.
Speaker 1 (40:07):
All right, mister, what about you?
Speaker 4 (40:09):
Yeah, it never stops, it never sleeps, it never stops
yeah.
Speaker 1 (40:14):
Thomas Driver, are we stopping grilling or no?
Speaker 6 (40:19):
we have never, ever stopped, I for probably for five
to ten years now.
I don't think there's been amonth where I've wheeled out a
grill at least four to fivetimes inside that month.
Winter, when it's super, superbad out snowy here in cleveland,
but I will shovel, it will bepouring rain and I'll be
(40:39):
standing out there and I'll haveneighbors looking at me and
being like what is this dudedoing?
It's freezing, cold out there,it's raining, and he's standing
inside of his driveway smokingfood and grilling and stuff.
Speaker 1 (40:53):
So you're good, ever stops.
No worries, wiley.
What about you?
Speaker 2 (40:59):
I'm like jj, I'll be.
You know spring summer.
Well, I live in erie, va, so Idon't think anybody really wants
to grill out in erie anywayduring the winter time.
So it's a little.
It's a little rough, especiallythis past winter when we got
like feet, feet to foot to footof snow.
It was nonstop.
It was probably one of theworst winters that I've
(41:20):
experienced here.
I think we got like the mostaccumulation.
It was like up there as one ofthe top ones, Pretty wild.
I mean we were number one cityand we were ahead of Alaska.
We were ahead of Alaska at onepoint for the snowiest city in
the country.
Speaker 5 (41:35):
So it's not always fun during the wintertime.
Speaker 1 (41:37):
So I don't do no grilling during the winter
season.
I got you when I had a garage.
I'd grill all year round.
But I'm kind of like JJ andWiley right now.
You know springtime as soon asit starts getting warm, that
grill comes out and it doesn'tstop until I can't stand it
anymore outside.
That's where it's at for me.
(42:01):
We're going to round out theshow here with this one.
Wiley, if you are going to acookout at your house, what is
the worst side dish someone canbring as a guest?
that's a big question yeah, wehave a tough question to round
out the show here.
Speaker 2 (42:23):
I don't know, I don't know, I don't know, maybe in
casserole that's probably goingto be one of the worst, okay.
Speaker 1 (42:34):
Tombo, what about you ?
Speaker 6 (42:38):
So not to hate on it, but I love fruit, I love salad,
I love vegetables.
But bringing a bowl of fruit ora salad to any kind of barbecue
party is just like come on.
Any kind of barbecue party isjust like come on.
You know, we, we all, can dobetter than that and bring
(43:00):
either something that's meatyand fatty or cheesy and gooey
and Mac and cheese potatoes,something that's.
You know that you can just diveinto.
Speaker 1 (43:08):
I got you, mister.
What about you?
Speaker 4 (43:13):
you, mister?
What about you Chips Candy?
Don't bring that.
They have a Halloween.
No chips, no candy.
No cupcakes cookies.
This is a grill, it's a kicker.
It is a cookout, we arebarbecuing, we are cooking out.
Speaker 2 (43:33):
Listen, man, you got gotta have something to follow
that, you gotta have some cake,a pie, cookies, cake, something
you know, I was about to.
Speaker 4 (43:41):
I caught myself, I was about to say something, but
nah, you're right though, we gotafter parties, oh.
Speaker 1 (43:53):
Marsco, what's that dish for you?
Speaker 3 (43:57):
Man, I was having a good show until now.
I'm probably going to piss alot of people off saying this.
I'm not a big fan of the potatosalad, macaroni salad.
It's not my cup of tea.
I know someone's been at everybarbecue I've ever been at.
I'm in the minority with that,but I'm not macaroni salad,
(44:17):
potato salad guy.
Speaker 1 (44:19):
Okay, charles, what about you?
Speaker 5 (44:23):
Anything green.
No green beans, no peas, nolima beans.
I don't even want it.
I don't even want to see it inmy house.
I don't need it, I don't wantit, I don't want to see it.
I got you.
I don't want it.
I don't want to see it.
Speaker 2 (44:33):
I got you JJ round us out, listen really no green
bean casserole, no salad, nochitlins.
No, I mean nothing, none ofthat stuff.
Don't bring no paper plates,just bring something worth
bringing.
Speaker 1 (44:53):
I got you.
I got to say, yeah, the veggiewith me, green bean casserole
and stuff like that.
I don't want that.
I don't eat that Salad.
I mean we don't eat salad.
We're out here grilling.
I'm going to say with thecupcakes, mister.
I mean you can't have dessert.
Like no cookies, nothing.
Speaker 3 (45:13):
We talk about dessert .
Speaker 1 (45:15):
Like, just because we're grilling the main course,
we gotta have dessert afterwards.
Speaker 4 (45:20):
You know what you can bring?
A rum cake, I'll bring you arum cake.
Bring a rum cake, bring rumcake.
That's what you can bring allday long.
I got you Table full of them.
Speaker 1 (45:39):
All right.
Well, that is actually going toround out our grilling and
chilling episode here, talkingall things summer and grilling.
Hopefully we gave you all acouple of ideas to spice up your
summer with the food choicesthat you have and just get out
and grill.
You can't go wrong with it.
(45:59):
But that is going to do it forthis week's episode of the Ride
Home Brands Podcast.
I want to thank all of myguests for coming on JJ, tom
Bomarsco, mr Charles and Wileyfor joining the show.
This was a lot of fun to getand sit and talk all things
grilling and summertime and allthe fun that goes along with
(46:20):
that.
As always, if you enjoyed theshow, be a friend, tell a friend
.
If you didn't tell them anyways, they might like it just
because you didn't.
That's going to do it for meand I will see y'all next week.
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