It's it's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Yeah, you back. This is grill less. We're here for you every week talking grilling craft beers. We have a great show for you this morning, this afternoon, this evening. Smell something isn't. What is then? That voice right there, the Great Matt Wilson, sniffing out the Hungarian peppers, halved, some Halipinos haveved with the seeds removed out of honor for both of us and to our better health. Yep, and the bathroom experienced us. You know what, that's a good by the way, how are you could going to see this? And Cheese, cheddar cheese, cream cheese, some salt, some peppers, some onion, wrapped with bacon and just cook down. Oh, they are so good. So more to come with that? Peppers, cheese and Bacon. Yeah, I'm so one tune. So we'll dive into that later. Also have a little in the background here at the Salmon Ranch Studio. We have honey crisp hard cider earning away in the fermenter and black raspberry wine. Now I'm excited about this. Usually when it comes to the beverage, I'm the one that brings that to the table. But I know I've known you for a while now and I've experienced some of your wines and some of your ciders that I know you do what usually once or twice a year and I always get excited because it's right around this time you do it and I'm so excited to see that you got this brewing in the back. Yeah, so we'll maybe we'll dive into that and one of those two. But I you know, we tried to say we weren't gonna do it. He actually said we weren't gonna do it. Yeah, then we ask everybody when we take grill this on the road, if they're ever gonna make a Pumpkin Beer. Him, we couldn't avoid it. I talked to a lot of our favorite craft brewers and almost all of them are making some sort of pump be an aim. And now I won't we will leave dames alone because some of them mark happy about yeah, but it's it's obviously popular the time of year. Well, it's this time of year, and you know, it's Thanksgiving and Pumpkin Pie, the whole nine yards. So when I have a Pumpkin Beer, okay, then we get it over with and they forget they did, I guess. So let me now. Let's it's time for truth be told. What's your feeling about Pumpkin Beer? I've never had one that I really like. Now I like Pumpkin Pipe Tassoue, right, Sam me, and if you came up with something that tasted like Pumpkin Pie, maybe a little sweeter. Don't get me wrong, I like from dust bowl dry, sure to loaded with honey, right, I mean and everything in between. Right, exactly, but just a dry pumpkin thing has never done it for you. Yes, that all. I don't know, all spicy thing, that's it. I've never been my deal either, but you know, we said we'd do it and we're going to. We're oil here, that's for sure. We're here for the folks. Yep. Also have a little bit of a an update on the price of meats. I mean, you know, if you're a billionaire, you can afford to in steak so it's not right. I finally acquired a Pillot roll and now there out of range for me. I went to my favorite Angus brisket place, if you will. It's a more of a wholesale place, okay, and there was there was no brisket that I would want there that was less than eighty bucks man. Now I do the whole thing, the point in the and the flask and because that's just what you do. They had some big giant ones there too, and those scare me because you don't know that sometimes you're getting to the old black ankles bull, you know, and I don't want that. But Anyway, I didn't get one, and I know I promised you a brisket soon and I'm working on it. Yeah, I wanted to, you know, because obviously when you acquire a new toy, you want to play with it immediately. Absolutely. Yeah, I was looking at it and there's like, you know, salive or dripping from faces. I'm staring in it and I immediately want to buy a brisket. But I remembered that I had a rock a rib still in my freezer, so I did that and Jim I was tucking I was talking to before we got on air, I tried something to help myself with the cleaning aspect with charcoal, because circling get a little messy when I cooking. We'll talk about that later. I hit up with a solution to make clear up a little easier. All right, all right, great, that's what yeah, girl less is here to make things life's easy, right after I've had an adult of it. Absolutely up. First is let's go, let's go ahead...
...and get the skid over. It's going to break the seal. It's the Pumpkin Beer. So right, I decided we're going to now, truth be told, we're going to I want to do two Pumpkin Beers, okay. I want to do one that's kind of mainstream, all right, and I wanted to do one that's from like, you know, local craft, right, so we can see if there's a difference between the big, big known ones in this statutional one, right, thank you, thank you, Yep, and and then the smaller local, you know, craft brewery one. Okay, all right. So first up is an institutional one. Right, I do believe that this. Well, first of all, this is in a bottle, so he needs a bottle opener, which we have now two or three in the studio because other times we've embarrassed ourselves and not having a bottle open. We will not do that again. So good at that. So every so this brewer Jim. Some still consider them a craft brewer because says when they first started they were kind of night a craft brewery, but they have since obviously taken off and they're a huge green. Now it's Sam Adams, right. They were a small little Boston brewery and now they're nationwide and everyone knows who they are. Genoese brewing here in Rochester actually, up until I don't know a few years ago, Brood and bottled a lot of Sam Adams. Yes, products here. They're right here and Rach Rochester, New York. So so yeah, they even still if you look at the top left hand corner. Oh yeah, it's love the independent stamp on there, because they're still considered sort of an in the because they're not. They're not part of a big conglomorate, even though they are now a big conglomorate. That makes sense. So this is against Sam bown. This is Jack Oh, perfect fall beer. So Jacko Pumpkin ailes. Check, all right, Jacho cinnamon and Nutmeg a Roma's recall memories of freshly big Pumpkin Pie. Now I like a lot. I like a little, teeny bit of Cinnamon, but I love Nutmeg. I'm not make too I'm in the big guy show, especially in you know, the EGNA. Yeah, it's all about adult beverages for us. I'm sure we talked about that culture the Christmas right. So this is a not not strong. It's a four point four. Okay, so this is if you were a few love Pumpkin, you could have a few of these and be okay, all right, all right, say so, just in case. Here we go. Yeah, that was that was pretty. That was non event full. Know that's but it was weak. But it doesn't matter. It's open. It definitely smelled pumps, doesn't okay, all right, so I brought over the poor out bucket just in case I come on at dissipate. That's not right. I Apologize. I you know. I'm well again, my friend, I'm with you on these. I'm not a huge pumpkin beer guy either. So definitely smell the smell the cinnamon and I smell the nutmeg. Yeah, now, ready, let's do it, man, first time, first time, ever girls, I'll pumpkin beer. Yeah, that doesn't that's not horrible. I was just going to see the same thing. I definitely, I definitely had worse. MMM, there is a sweeter aspect to this, and I think that helps. It's not. It's not. I will I was worried that you're gonna get all that spice, but no, sweet, it's so. It has a nice sweet pumpkin taste. Yeah, I agree, this is this is a good beer. I went pour this out. No, this is tricable. Yeah, look, a Pumpkin beer this freakable as a winter grill. That's I don't know, I'm probably gonna hate mail. That is that's not bad. It's a good deal. It's not been at all. Yeah, now, I wouldn't you know. I mean you probably wouldn't grant. I would them, pound them or anything, but you know, it's if I was somewhere and someone had me this beer drink, I would drink it. There you go. Well, you know, truth be talld. We playdrick pretty much. We listen and then we'd analyze. Yeah, that's too funny. Oh Gosh, so well, that's done. You we got it all. We got that. Well, no, we have another one, but I'm now I'm actually looking forward to checking that other one out and saying so there's a there's a craft I'm not going to say a name because I want to surprise you, but there's a craft brewer that's one of our favorite craft brewers. Was it okay? So we'll try it out very time. So I went on a hunt because this time of year is apple time, Yep, and a lot of the farms are crushing apples and whatever. And every year have a good friend of min well down this she's been here on girl list with us. He has grand his you know, he's one of those guys that has fivezero cousins and you know, cousin Joe, cousins Arry Cuz, you know. But cousin Doug is a farmer and Dennis takes me over there and we, you know, we pay our fifteen bucks and we get five gallons of apple juice, that fresh squeeze. The problem is it's it's a conglomeration of you know, they make scier. So it's like it's not the best apples that they can sell supermarket and so you don't know what you're...
...get getting, but you're getting a collection of apple, a decent amounted of variety, right, and it every year. It's good. I like it. I do it a little different, maybe a little extra ingredients, honey year, whatever. But this year I went on a hunt for honey crisp, okay, which I love, which I found actually honey crisp that was prepackaged and I bought five gallons of it. Okay, it had been pasteurized, which means it was heated up. Yep, but no preservatives. Okay, okay, and you can't have preservatives in it to get it to ferment right, right. So the number one thing that we talked about all the time is sanitizing. Yes, and you helped me, by the way, when I did my Mr Beer you were the person, the first person I called, if you remember, I'm as Jim. I bought this big Mr Beer Kit. What you got, you said. First thing. I'll tell you. Sanitized. Yep, everything that comes in contact with your brew. Yep, and and or your fermenters and the lids and the spoons. Everything has to be sanitized. Now I use an oxygen nater. It's a no rinse. Yep, it's kind of pricey. A little TUB is like thirty five bucks, okay, but you take about a tablespoon per gallon and I fill up the fermenters. I use our plastic jugs with the LID on, okay, and they have a hole on the top for your breather, the Bubbler, Yep. And what I do is I buy these little food grade pet cocks for the bottom. I drill a hole in there and I set it up about two and a half inches from the bottom so I can without I don't have to Siphon, which is great. Is Great, to all the sediments in that two and a half inch on the bottom and I just opened the thing and I can the liquid it into a second for men or if I'm going to do that, or I can bottle it right from there without getting all that sentiment. Now, how long could you even because I did you said You'd do to this all time. At my my wife, who's going to kill when I say this, always drinks all of it when I bring good for her. But how long you been doing this? And it's but number one, what picked your interest to do this? And number two, how long have you been doing this? Gosh, I have friends that do it every once in a while. I'd have somebody that handed me a bottle of their particular hard cider. Some of it was really dry and harsh, I still liked it. Some of it had a little bit of like honey taste to it. It was just from heaven, Yep, and I thought, you know what I'm going to try. So I just read about it. I went out and bought some of these things and I bought two more and and for more, and now I you know, I've got enough stuff and I probably been doing it ten years or well, okay, so anyway, you you U San it. I keep mine out in a brewing shed and then you bring it in, your rents it out, you sanitize everything, then you dump your apple juice in there. Okay, and in this particular batch I had a five gallons of honey Chris CIDER and I put in about five pounds of dark brown sugar. MMM, and you stir and you stir and you stir and you stir because you don't want to sit on the bottom right. Sugar takes a wild to dissolve right right, especially when you're not heating it. So you stir and you stir and you stir. Sanitized again. The giant spoon is sanitized. Yeah, and then once it's and it's probably at room temperature by then. Yeah, because if you do it cold, sometimes the yeast one like that. Yeah, and on this patch I had a package of CIDER yeast from that expired in March two thousand and twenty one, and I thought I had more because usually have, I don't know, half a dozen or more yeast. And Right, right, I did go by a couple of fresh ones, but it was not cighter. I bought the wine yea. So so I got Darren. I only have this one. Well, we'll see what happens. So usually within twenty four hours it's cranking, and it was and it's just we sampled it this morning. It's been going for about a week and it's it's really number one strong alcohol, you can tell that, but it has that honey cars east to it and it's really good. So I also take a high grometer reading to see how much alcohol you know, see what the reading is before I start right now. If you're if you're out in the woods and and this this is already been pasteurized, which which was great, because there's nothing in there, right, but you can still get it to ferment. If you're getting your apples from a far arm, fresh squeezed or whatever, you have to put it what's called a Kempton tablet in there to kill any wild yeast, because that'll mess with the shread. I'll mess with your big time. Right. And the rule of thumb is these campton tablets are available at any brewing store. You can get them online. One tablet per gallon.
And I have this mordern Pestel thing that grind it up and put it in are and in Stern, stern stick right. But this batch I didn't have to do that because this was already already done. And then you close it and you put an Air Lock on there which is a little bubbler and it has about half of its filled with water and it just starts going whoop, whoop, whoop, and it's soon as it's started fermenting. You know, you knew you were winning. And and months from now I'll be bottling this up and and and your got the labels all made and everything. You'll be getting bottle. Well, I always appreciate that. Yeah, it's amazing. I think it's a very cool seat. So the funny thing about this is because now we do grull this and we do we do food and we do beverages here. I could already you can already kind of relate to a lot of these brewers that we talked to, because you brew stuff yourself and you understand how people can follow in love with this process. Yeah, you know, and I have some friends that started out in their garage, is kind of like we do here, and you know, they loved it, to add a passion for it, and then they went on and went big time. Yep. And like anything that goes big time, it can there's always stuff you didn't figure right and and you take a hobby that you love and sometimes you turn it into this is a grind, you know. But but then there's the people that go wow, I got this figured out and they got brewers and, you know, we went from seven barrels an hour at fifteen and fifty and yep, and then a roar box right. So that's what I'm said. That's our friend, general UBUS. He started doing it himself, like in his garage and now look it in he's The godfather prep here, and that's Say the York pretty much. Yeah, so now our market here in Rochester has two really good brewing stores. Yeah, now, these are these are brewing hydroponic head shops. Okay, and it's pretty funny because, you know, I mean they teach you how to grow anting and there. Yeah, but I stick to the brewing part. But they, you know, for four hundred and twenty five bucks you can get all you need to make hard sighter, yep, or even wine. Now they have these what called fruit bases there. It's made by VINTOR and their one gallon fruit bases, which you taken, mix that one gallon with four gallons of water, okay, and now you can make wine with it. It's it's about fifty dollars Aga and know when you buy. But there's anything you could ever think of from the fruits, Cabernet's, that kind of thing. So, you know, it's kind of fun and it takes a lot of the the the questionable practices out of it. Well, where you could make a mistake and ruin it, you know. So right, that's kind of how I feel it, Mr Beer, because you buy that, you buy this stuff that you use them to make the beer with, sort of kind of premade for your part of it, that stuff that you put in there. Wash makes a little easier for you to not mess it up. Yeah, right. So what you can obviously, once you get more advance, you can start doing your own thing and making things. You know, that the way you want to make them. But you can take a plastic milk jug, a one gallon plastic milk jug, fill it with Welch's grape juice, you know, go buy a couple of big things, wells grape juice. Go buy one package as three bucks of a wine or a CIDER yeast. Put that in there. Take a balloon and put the balloon over the top of the milk jug, poke a pin prick of a hole in the top of it and let it Fermat for two or three weeks and you'll have grape wine. It's that. It's that much fun. You can that's our meant anything. That's that's awesome, I think. I think if you're interested in that, that that's something you should try to if you want to know how and why these craft brewers you got. It's what they do. I think it's like it's great to get your hands out and do it yourself, you know, and when you can, it doesn't always come out right. I went to. Well, we tried to get you to come, but it was first day of your new job and I can't understand why you screwed us. But we had a smoke or cigar and everywhere we solve the problems of the world. Right, I'm very sad that I missed that. And I took a I took a bottle of two thousand and eighteen salmon ranch rhubarble wine, okay, and it was undrinkable and I everybody. I and they weren't being kind to me. It was really, really funny. Everybody. I said just here, just try this, tell me what you think, and one guy actually spit it out on the floor, you know, once a while and make something that's just like, does it work? For it just done't work. Yeah, but anyway, it's fun to try and once in a while you hit the homer run in your yes, you always got to be prepared for filling, which is fine. So all right. Well, we a little bit of Pumpkin beer left if you want to, you know...
...that one you can just put yeah, I'm well, we'll drink it up, that's for sure. Of course. Yeah, you can have it. I mean it's just a splash that Wilson porn it up. Yeah, I love that sounds. Yeah, but I want to get into one more before we finally get into the food that I'm selling. gating over them, looking at so I talked to you. I was unaware, and this is why you said the best. You know, Matt, you guys start jotting these down, so you know which was we've had, which was we had it right, and I did it. I did it first and then I kind of stopped dratting it down. So I bought one that we've already had, but I believe it's really good. So we're going to. I checked the monetization of this podcast this morning and there's no reason, Matt, we can't hire a secretary. So we have enough money to hire a secretary for one or two hours. Maybe. Wait a minute, no, I half an hour, half hour, this is enough to say hello and they're goodbye. Right. Well, we're working at then. You know. You know how that goes. The price of meat up nuts, the price of stakes in the last three months are up eight point one percent, and there's various types of beef, obviously, but that's that's an average and it's up almost twenty percent from the beginning of two thousand and twenty. It's insane. See and I don't. I'm not sure. I'm having a hard time sorting out in my head the gouging versus what's Real, because I'm sure there's people out there going wow, they're getting that much for that our costumes. So the same. Now we're going to do it. I'm sure you're right. I think it's commition of both. Obviously we're aware of the work of shortage and supplies shortage for a lot of things. But you're right. I'm sure people know that that that as a green light to mark things right to right. So we I'm pretty sure you're right on that too. All right, so one of our favorite brewers, rising storm. We've had a lot from rising stuff rising. So we went to rising story did and we had a fantastic time at risers. We live the dream. Yeah, so I know we had a bunch of it was written as and we had the DTKE. We had a bunch of different things. I remembered those, but I did remember this one. This is another. It was written. It's the mango, Passion Fruit Pineapple. But as soon as I said it, you're like, Oh, yeah, we had that. Yeah, we we did have that one, but you know, we've been here long enough that we could do them twice. Are Well, and I do believe, unless I'm wrong, we liked this one. I think so. We like allow the righteous term ones, though. This is six point also, so it's like right around the normal range, a little little stronger than normal. Right. It's a sour NDF Palole with Mingo, passion, fruit, pineapple and milk, sugar, all the good things, all light through it. Listen to this. Yeah, that smells really good. That it is. Yeah, man, Wilson, porn of drinks, here, right here to salmon ranch bar. There we go, boy, that's boy. If that doesn't say Pine Ertain does looks like a pineapple. Right, it looks as she looks tasty. That's right, I got out ahead of it. So right, that's a sour. Oh yeah, that's excellent. That's delicious. Yeah, that is very good. That is delicious. Yeah, rising storm, yeah, they always, they do good. Well, I think my favorite over there was that D red and blue. That was really good. QTK, that was really good. I wish I squeezed him before we left here. He took some of that home. It didn't last very long. I did not. I got it home and n this is a good beer. This is very, very good. Yeah, I gave one of them to my wife and that was that. Matt, you and I gotta talk about it. This is this beer is delicious, by the way. It is a very good beer and it's just like, HMM, it's a sour. It's got a little sour to it, but not you know, it doesn't Pucker, you know, but it does taste like like pineapple does, and there's mango in. There's some mango. A little thick. It is pretty good. Not It's not like it's not like leaf fruit on the glass. Thick, but you definitely can't see through. Yeah, yeah, that's pretty good. Yeah, well, you're the best that ever. Yeah, I these are the kind of beers where, if you're not a craft your drinker and you try something like this, you might get a hop. Yeah, this is good. So I have one of my buddies. You know, you have to be careful what you ask for, right. Yeah, absolutely. I think it was two years ago and I went out and bought maybe a, I don't...
...know, couple quarts of peaches. Right, okay, and I came back and, and I know it is more than that, maybe one of those I don't know what what's the long rectangular one? Maybe a pack or something like this. I think it's a pack. Yeah, pack, a peachre. So I came back and I processed them and I can like six cans of peaches, six job, you know, the Mason Jars? Yep, and it was di right after the virus and the jars were hard to get. You know, it's a nightmare. Yep. So, anyway, my buddy called me and the same guy that you know has forty cousins, right, yeah, and cousin Sam's got peaches. You want some? And I go, yeah, I could use some more bushel dumps, right. So you can't waste them. No, so I wound up doing like forty things of, you know, court jars of peaches. Okay, and you can only eat so many peaks, right. So now I have probably spent two years. I probably have, I don't know, maybe ten left. Okay, so those are going in a fermenter. I think that's I have this nut bag that that keeps things together, like if you have berries and stuff like that. That you know. So it's not all in the bottom right and you put him in this GNAT and they're all in the sugar water already, which is peach water. It's going to be great to make five gallons of peach wine. And just thought I got you know you're going to get a Boylo of that. I'm already excited on that. All Right, I think we've had a couple beers this. I think this time even you are something the Great Matt Wilson Here, Ladies and Gentlemen, Culinary expert and analyzer and greater of all foods. So what I'm going to give you first is on the plate is a Hungarian and then Halapen you and let's see, I'll give you another one of these, these halopenios here. View that. There you go. These look fantastic. Look at the Bacon on these things. There's no less than twenty different ways of doing this and a hundred and fifty different ingredients that you could use. What I do is I cook them two different ways. This one here I cooked in a Pan, this batch because I cut them lengthwise, so they're sitting in the pan like a bout Yep, and those of you that are either have how should I put this mental problems or you're just have a giant, huge tolerance for heat. You can leave the seeds in the webbing in there and it'll go from zero to one hundred and real quick too. And and it's really, really good. But if you like, if you want to enjoy the experience without your throat being burned off, take the seeds out, take the webbing out and cream cheese once. Know why? I made one batch with that wine cheese once, so hold that go. Yeah, I didn't like as much cream cheese. You can put anything in now. I cut up scallions for this and there's I always use sharp Cheddar, the shredded sharp cheddar cheese, but there's a little bit of Mexican mix in this to you know, the TACO cheese that you buy, and then there's still a little heat there too. Yeah, there is. There is. Now the Hungarians are not as not by any means just as hot as the HELIPINOS are. That's so good, though, but these are all peppers that we grew here. HMM. And we didn't have much of a garden this year because right where our normal garden is there's a hundred foot fifteen foot high, three panel solar array that went in there there. Yeah, next year we got to figure out where the garden is going to be. Sure, that's delicious. And you like, Oh, you know what, push that little button there, that red button on this thing. Would in turn that off, because that Fan r are yeah, because what happens? This is an induction cooking top, Yep, and it it keeps things warm. So now, instead of running in and out of the main kitchen, I can come back in here. This is why this is still yes, it w yeah, right, nothing wrong with, or nothing worse than cold food. But the induction cooktop, which you have to have something that's magnetic to sit on it or won't work. That's why that disk is there. Sure, but it keeps everything warm and and it's wonderful it because before you have to run out, run back in, right, yeah, but it has a fan going. That's that fan you hear in the background, folks, that's still on now. Yeah, it'll go off by itself. Okay, because you turned it off. All right, but anyway, this is grill is. I heart media, spotify, apple,...
...everywhere in the world you get your podcast, Matt Wilson, Jim Salmon here every week. I'm by the way, I'm out of here tomorrow morning at zero in the morning, off to the airport of a gun. I'm jet setting over the Chicago and driving down the South Bend. On Saturday I'm going to the Notre Dame produce football game. Good for you. Yeah, that'll be awesome. Yeah, be a lot time. I've never been there. Actually, I'm going there to inspect a house. That's right, your license home inspector key a business trailer. That's right. You have an actual other job here. There to make eleven. Actually have to make a liven to pay for grill the girls can be expecting. Yeah, HMM, wills are good, aren't they? Those are delicious. This beer compliments well, this is a great meal. I'm enjoying this whole lot. Folks, if you want to do Chilis Halipinos, have an arrows. If you're brave, buy one of those Chili grills. Go Out and get a good one. It's a stainless steel grilled with a bunch of like one inch holes in it and you can cut the tops off of Halipinos, corm out and set them in the Chili Grill so they're standing up. Then you can put in little bit of butters. You can put nuts, shrimp, crab, cream cheese, seal them over that, rapped with Bacon, Jamma toothpicking their salt and pepper, Parmersan, all that, and then roast them on your grill. There's a million things you do with that. Point that this is this is amazing. I'm really enjoyed. This is delicious. Yeah, it goes it teach you and broadcast school map. Don't you gum? We don't do that, but we don't do the gum, but we do do just about every other food. And once in a while we have disasters. HMM. I've been on Wahm this December fifteen, around the fifteen or so will be thirty three years. Thirty three. Yeah, we started in one thousand nine hundred and eighty eight and I want to say five times in thirty three years I dumped stuff on on the keyboard, on the equipment that we were eating. You know, yeah, I can see that happening. That make me more popular and I already am with management. But you know, so I've been there three so I got thirty more to go. Yeah, well, yeah, HMM, Gosh. We that's delicious. I like it. I like it. The ones I got had a little kit took and I like spice, so I like to pick. There's a little kick to him. It's fantastic again, though. Well, there's one left. You can take here. What's probably going to get that? I that's that's what I'm afraid of, though. I don't know how much of this actually makes it home. That's why I don't let her listen to it until after the food's already gone. We actually got some grill this email. Okay, this week, which was kind of the first time I remember getting any any mail relating to the to the podcast. Yeah, but we'll thank you. We appreciate it. Go to Jim salmoncom or inside the margins Riadocom, or you go to our facebook page grill this. Will be happy to here for you, and any question you have to ask, well, I will do our best to get answer for you. HMM. And also you can find the set aretch cowboy cooking show on Youtube, vailable. Now we're working on the second episode, so stick around for that. That's being worked on right now. And again spotify. I hired Apple, where we get your podcast were available there. We love for you to check us out follow us. Make sure if you follow us, you autumn every soon as a new rule. This is out. It's automatically downloaded for you. So let you go ahead and follow out the make it. Make it easy for yourself. You know, got to look for us. We'll be right there for you. That's a lot of fun. We we enjoy doing this podcast. It's good food every week. It's a lot of fun and we're getting more and more listeners. We are and followers and it's just it's a lot of fun. So we keep doing we appreciate we appreciate everyone. Let's do this because it's fun for us to do and we get to meet a lot of great people and Craft brewers and we have people that are now friends. We have a Kelly guilfoil that we've been now that she's she's a hoot. So yeah, we enjoy we enjoyed doing this. So this Nice Lady, Cindy, emailed me and said I love it when you guys talk about girls. Okay, but she suggested that we talked about portable stuff. Okay, because a lot of times, you know, you have a pickup truck, SUV, hatchback or whatever and you want to go camping and or tell, getting to a football game. Right that...
...sure. So I went out and researched the best portable girl, and it seems to be without exception. It's the road trip by Coleman. Okay, it's a to the Coleman one road trip. Two hundred and eighty five stand up propane gas grow. So this is a gas grow. Yeah, okay, and it features the best features, the sturdy, quick fold legs. It's like an ironing board type of deal. Okay, and it just POPs in and out of the tailgate. Has Push Button ignition. Twentyzero beats used. It's enough to cook anything you want. Sure, adjustable burners, has a water pan that catches the grease, which is great. Nice, and two side tables, because when you're camping you never have enough. That's very true, Jeff. Forgot to bring the card table or whatever. You know. So this is a this is an actual propane have you seen the ones that are portable that the like almost grittles? You know what I'm saying, my little former girls almost right. This one has the the availability. It's like anything else. You can buy more stuff, for sure. So sure it has a grittle for like pancakes and stuff. Okay, it has a burner in the middle that you can you know, that's what it comes with. Sure. And then there's something else that we great, like if you're doing a steak, okay, excellent, excellent, that's and it's has a locking lid and it's easy to transport too, rugged wheels, all that kind of stuff. Two hundred and eighty nine. It's not terrible. Now, yeah, not terrible. Two hundred and eighty nine bucks, and it's available at very farious types of big boxes where we never said you yeah, or probably oring it on right line or whatever. It's sort yeah, sure, so I don't know, I think I think those. Those are cool. I don't own anything that's portable. I did, you know, I don't anymore. I think I gave it away or something, but I did. I used to go to a lot of football games. There's a point in my career and my life where I was going to like three or four, sometimes five games a year and because of that, I when feller mostly NFL, sometimes some other Games at sports sometimes a mostly NFL Games. Have you ever been to see Notre Dame player and I've not seen or game playing? No, but yeah, because of that everyone was kind of everyone had who what with us, had their designated job. Right, everyone like, okay, you're in charge of getting the Burgers, you're in charge of getting the beverages. Right, and Matt, either myself or my friend frank, who used to go with us, we were the two that were in charge of the cookie. So I always says it should be. Yeah, so I had this Nice Portable Guy. I can't remember who made it. I wish I could, but it was I had it for a while. It was really good grill. Yeah. Well, the most important part of that whole hierarchy you just explained about everybody has their own job is who's driving. Yes, we always have a D we knows it a DD because, as you know, there's a little bit of consumption at football games. remption. Yeah, consumption. That's anough way up putting it anyway. So this, this particular grill is available at all the big boxes. Excellent, which you know, for two hundred and eighty nine. If you're looking for something that's real portable and whatever, that's it seems like it's very verse at all. Yeah, the reviews on it are pretty good, like you said, if you if you want a camp or you do whatever you're doing when you want to a park, right. You know, that's that's fantastically perfect style. Yeah, so, Jim, I had a I had a tip that I want to give. Sometimes I goof around and, as you know, I recently acquired a beautiful pellet grill. Looking forward to using that some very suit in the future. But I did not have the meat that I wanted to cook on that grill. I want to do the figured I have a nice size pullet roll. Now I got to do like a brisket or something. No, I want to do like chicken thighs and stuff that I had. So I figured I didn't want to do gas because I like the taste of charcoal or wood. That's that just how I am. So I figured I'd open up the the the chucol grill and do the do a racker ribs and I few chicken thighs, kind of smoke them out a little bit and it came out fantastic. So I kind of do this a similar thing I've seen you do and I do it. So you get the Pan of water in there so it keeps the keeps it moist right, right, right, I still I spray. I know you use apple juice, I use apple side or vinegar, okay, but we I still I sprayed down on occasion to keep it nice and boys and everything. But one thing I hate about my charcoal grill is when you're done, you got all that dust and and grime and all the charcoal particles at the bottom that you got to kind of sweep out and clean and it's kind of the pain the butt after you spend hours upon hours cooking something on that thing. You know you the last thing you want to do is spend another hour cleaning it. So just I just want to...
...try, because I haven't done it before. I got I got a torch because I saw you use a torch. Know, I got a torch to it's why my wife loves you so much, because I buy stuff I shouldn't probably, but anyways, I just bought a new suburban. I can't I can't go out, but it's I got this torch and I put I was like you know what I you and you got me this really cool table for Christmas, which I appreciate. It's a little table at where you can heat up charcoal or set up things that you want to on that table, which is an awesome tip cat. Yep, yeah, job them any right. Yeah, so I put it. I put it on there and I had one of those disposable aluminum pit trays that you buy where you could put meat or whatever you want to. Those are great. I love those, and I bought but a really big one, and my chargo girls got this thing where you can open up the front where you can load the charcoal and instead of putting it on the top, you can just open up like this little gate and make shoving and shove it in there. Right. So I heated it up in that little tin with the with the with the with the torch, and I was going to just you know, I had these a little these little tong things. When you grab them, you could throw them in there, and I started doing I was like, wait a minute, we're ever going to shove this whole thing in there? Sure, and I did. Yeah, and it didn't burn through. No, did not burn through and I was able to the meat still came out great. Everything was fantastic and when I was all done, I just pulled the tin out, pour a little water with the Turcole out and drown out. Yeah, no mess. Oh, that's great idea. Yeah, you have evocs, you know your you sound like you have a better discipline on cleaning and maintenance, and I do. It's not fun. I hate it because, I mean, especially when you're cooking some great stuff, you thinks for everything you think about is cleaning. Right, you've cooked for a seven, eight, nine, ten, twelve hours it sometimes, and you finally get done and you've eaten and you've had some beverages with the food and you're finally sitting down like this is a job well done. The last thing you want to do is, all right, let's go back out there and clean up the grill now. Ye Know, you're right. So the second batch that I brewed this week was some black raspberry wine, man, and it's been cooking now for about a week and really, really I put it up around I don't know what time, it was probably three in the afternoon, two or three in the afternoon, and I brought it out here into my office where it's the temperature stable. Yeah, right, because you want something and it's about seventy degrees and with the air conditioning office, that's what about, right. Yeah. So so I set it up out here and when I came in the next morning into my office, it was bubbling and cranking and next to it was at the CIDER Yep, and the sighter wasn't moving at all. Remember, I had used the yeast. It exied in my rights. Right, right, right. So I did my radio program that was Saturday morning, starting at six o'clock. By ten o'clock I got off the air and that cider was cranking too, and the both of them. My secretary sitting in the and the other office and it's going boo, boop all that, and she goes, can I try this, and you better not leave all those glasses over there. Right, yeah, yeah, sure, let's try it. Well, you know, here we go live unreal this. I was going to grab another beer for us to try. Can we can? We stap willows? Absolutely all right, let me grab it for you. Look at that. That means you have to talk, all right, that you know. What are you? You would think I've learned this by now by doing. I've worked with Jim on radio and here want to remind everyone again make sure you go to youtube to watch the the severage COUPIC cooking show. It is available now. If you haven't seen what we look like. You've heard us on the air. We had a we had a blast doing it. It isn't pretty, though, it's not. It's not pretty. No, which kind you want, cier or the wine? Let's do the wine, all right, all right. So we had a blast doing that show and you could tell when you watch it. It was fun. We're laughing a lot that final scene will were all eating and Jim always always makes fun because he says he didn't expect the food to come out as well as it did, but it came out amazing. We devrow, devoured all the food. I think there's still stains of cobbler on John Welsh's shirt somewhere because he ain't so much cobbler. Ridiculous, but it was. It was a fun time. Doll had discipline him, yeah, but it was a good time and we also we had just much fun making a second one. We had just so much fun and I'm still working on putting that together but I'll be out soon. The we the good thing about the new one as we upgraded some of our gear so the camera angles and actual shots look clear. I actually did start looking at some of the scenes of putting some of that to together now and it looks really good. Doesn't really really good. You it's like...
...night. When you see the new one, it's like night and day as far as cameras go. So I can't wait to finish it again. We'll put that on youtube as well. We gotta Start Mike and Mac and money somehow. Yes, so this is black raspberry wine. Twelve pounds of fresh black raspberries which, if anybody knows anything about black or raspberry, smells amazing. Yeah, that's that's almost impossible to get that much together, but we did it. Seven pounds of sugar, some Tan and some acid blend. I did kill the yeast in this. There's five gallons here and I put five captain tablets in there, which kills the natural the yeast, wild yeast, little pecked an enzyme, and then you fill it up to the five gallons with water, stir the hack out of it. Remember, everything sanitized. Smells really good. And then I put the raspberries in a sanitized bag and then I use a giant Mashed Potato Masher and I crush them all and it's just cranking and fermenting. And what do you think? All right, so we go there, we go beat Wilson trying the black raspberry. That is insanely good, I know, and it's so number one, it's dangerous. It's that it's so good that you might mess yourself right. There might be two of you, sir, be a feet. But yeah, I mean it's it's I've made black raspberries several times because we have tons and tons and tons of black raspberries grown out here in the ranch. Also have a good friend that has the biggest blackberry tree that I've ever seen and we do blackberry once in a while too. So and it is. It's a lot of fun. I you know, people have say to me your fruit wines are excellent. Why is it delicious? Why don't you get into the the big stuff, the cabernets and whatever? I don't want. No, I can go buy a fine cavern at you know, for ten bucks. Right, you are fifteen. Maybe. One thing I've always liked about you. No matter what you do in the met how successful you are, you're still a very blue collar guy. You are a hundred percent. Thank you. No, that's I agree with you. I think that's a compliment. I will I'm kind of same way. I like that. Like that where you want to make wine but you're not. You don't want to get to the Horty torty aspect of you still want to be this is a blue color wine. This is I got a pointed to this this you don't need to hear the story, but I'll tell you anyway. I got a pointed to this board right by Governor Pataki of New York matter in two thousand and six, I think it was. And so I got to go to New York City for these meetings a lot and met some great friends or people that I never would have met. You know, little just home inspector like me. And these guys are New York City. They money is different Y suits. So we go out to dinner and the one guy was a wine expert. I mean he knew everything about wines right. So he said what kind of wine you want and I said, well, defer to you, I mean I'm I'm a dry red guy or whatever, and he goes on, I got just the one for you to seventy five a bottle. Luckily he knew that we weren't in that deal. Yeah, yeah, there was an eight came to Rochester here too and we ate. We had dinner at Turner Dose, right down by where the lamb study is there, and there were I want to say there were eight of us and we ate dinner, we had dessert, we had the finest wines in the world. We went out and it was a nice night. We smoke cigars on the VERANDA and one thousand five hundred bucks, you know. I mean it's you don't do that very often and you know, but but New York folks in New York at a little different. Yeah, money is is big out there. So yeah, I mean I just it's funny. If this ranch was in New York City it'd be worth Williams billions, eight million dollars. Tire night sell in the second but anyway, black raspberry wine delicious. Another another month or so, in two weeks I take it out of this for a manor and put it in another one, Yep, and I get rid of the sediment that has grown there and let it, you know, let it ferment some more. So I was going to ask it. I mean I like I like it this way already, but does it get more clear as the process goes on? There's as this kind of how it looks throughout the process. This is kind of how it looks throughout the process. It will clarify though, in the bottle, okay, over time, and it will also age in the bottle...
...over time. Now this will be a dry fruit wine. It won't be dust bowl dry, but it will be doing the dry when it's done and and hopefully it's just wonderful. I well, it's already starting off to be great. Yeah, well, you know, that's I'm glad you brought that up, because the hard cider I have going here and a black raspberry wine, we've already had like the equivalent of maybe an eight ounce glass out of both of them. Right, Yep. So that's the hard part, because I come in here and I got I wonder what it tastes like today. Right, the next thing you know, you started out with five gowns and now you know which what should be about thirty bottles, Yep, and now I'm only bottling twenty because we drank a gallon. Keeps simple. So it's just too funny. Anyway, I love that. I think it's great. I'm so much fun. It's so cool. So you do this kind of stuff. I love this kind of stuff. Speaking of cool stuff, it still got a couple boor that we got to try and in the so I remember one that we did have that we loved, called pancakes with Churchilln or. That was yes, yeah, that was really good. So that was what brewery was. That was war horse, I believe that. Well, okay, I don't know if you have it up there. Yeah, I don't think I have an Unne wall of fame work, which that which I love that wall of fame, by the way. But yes, it's it was one of our we first started doing real I think was one of our first ones. was really good. It was really, really good. So I saw one that reminded me of it. Different company, but I figured we tried out some bighead and grab it. All right, anything that has anything that reminds me of Waffles, pancakes, you know, any kind of chocolate at all wins. And I'm not big on Maple, Sirup, I'm not a high big maple guy either, but every, every once in a while it works. Right, but you're right, it's not. It's not my Goto. So this is called death by flapjacks. I Love Flap does it? Yeah, so it's six point five percent. So now we're creeping over that five point five now where it'six point five. So it's a little higher. Right. That's from Oscar Blues Brewery, a brewery that I'm not really familiar with. Where is it says Brooding Longmont, Colorado. Oh really, and they also have breweries and brothered North Carolina and Austin Texas. You know where long line is? I don't. I don't. I spent a year there one night. Did you really? You're there one night? Long Mont is just north of Denver on I twenty five, okay, and it's a kind of goes over to the foothills of the rockies. You ever in to Colorado? I have, yes, because you're driving down eighty right and and all of a sudden there's a wall of mountain there. It's flat for nine hundredzero miles and then it did so much mout. Yeah. Well, you take a left there and you go down just north of Denver. It's north. They're a little bit is long then. Okay, and that's a when I was out there back in the S, it was you know, it was a city, but it wasn't that big. Now it's like you just can't believe how Colorado was changed in our last forty years. But yeah, when was I there? I was there two thousand and six or seven or something like that. Okay, there what? One of the jobs I got when I came back from from the Navy was a call center and we had opened up a another call set out in Colorado. So we were we were sent out there to train the people on that call center and I was when the guy sent out there. I was. I spent like a month oter at a blast, at a blast the Colorado. You know, I would rather you said that there was just cowboy bar out there that I went out to be the bouncer at, like Patrick's ways roadhouse. Right there is a story that I will tell you later about a bar that I did go to. You've ever heard of county cowty ugly? Yeah, yeah, yeah, okay, I'll tell you that. I've the next real this Ugh, and then next group. There is another. All right. So what did you open that yet? Not. Yeah, I'm about through right now. Now, here again. Once again, this is a six point five. Oh, so that's up there. Yep, death by Flat Flap Jacks by Oscar Blues Brewery. There we go. It's God, you're good at that. Oh, yeah, you can spell. You can smell the the maple, everything in there. Maple death by fire. This is an Ale, by the way. No, okay, look like a porter, though it does. It does look like a like a nut Ale. Maybe here. Oh, that's dark. Yeah, let's see suns like. Yeah, Oh, you can smell the maple syrup. Now, now, I don't know. I don't know. Yeah, it does smell. I smell a lot of the maple to Yep, but I don't see any little little flap jacks...
...float and I don't see they flap dice. But here we there we go. Try this out. MMM, I like that. I do too. Yeah, it's not but it's not definitely the maple hits you, but it's not that crazy hard. Maybe. Yeah, it's not that nauseating too much. You know, it's if you, if you let it breathe, you can can fix of Anillo a little bit too. Do you know, like when you go to Niagara Falls or you go to Canada? Yep, they sell these little Canadian you know what the Canadian flag looks like, that star thing. In here. They sell these little light brown yeah, candies Yep, that it's like Maple Candy. Yes, I remember. I have a horrible I don't want to get to graphic here, but I have a horrible taste of one, eating too many of those. Yeah, and Hawaiian Punch. Oh, it didn't work out well. Now that sounds like a bad nike. Yeah, so, but it's not like that. It's you know, although the memories are coming back, I don't know. That's me. I have a guess, a story that probably won't tell you. A girl this with that gold swagger. Well, now that's another. That didn't have a worm in it. I got that. That's yeah, that's stuff. were its ugly head back and s through to s maybe. Yeah, I need for me. Yeah, it wasn't. I couldn't eat diod red shwing gum for a while. That's bad. We're Aaron Rock God. So so what do you think? I like it. I would drink this. It's not now the a lot of these beers are. Yeah, I would drink one. It's not horrible. I wouldn't go out and I wouldn't bactively search it out right right, but it's not bad. It's streakable. You don't have to do you have tomb and the dumb. Yeah, because both of both of us like to experience as much as we can taste wise, and we'll try any sure, and yeah, some of it's not very good, but you're never gonna experience life to the fullest with craft beer unless you're willing to try stuff. You don't know what you don't know. So you don't know what you're going to like or what you're going to dislike until you try. Right so you know obviously you're going to find things that you like all never again that you'll find things that are this is the best I've ever had. You'll find everything in the middle, and I mean this is not terrible. It's not the best ever had either, but it's but it's a good it's a good beer. Now, did you? Did you vacuum up those other two peppers? They're they're gone. Jim, you know I have this conversation with my lovely way all right all the time, where I do, because I do all the cooking. I do most all of it. I mean, and I'm not kidding you, all of it. I wasn't cooked a meal on thirty five years, which is fine. I like to come if she does, she likes mowing along. So it's a good trade off. Yep. But when I make something and and she eats it all, I go wow, you ate it all, and she looks at as like Woll why, why are you commenting on that? Guy? I'm you know, I'm not getting fat and you know whatever, and I don't know, I didn't mean that. It's it's happiness. Yeah, when somebody eats my food, I'm happy. Yeah, because they liked it. Right now, I immediately know if somebody goes and they don't like it. I mean, come on, we you're right. You're right. There's something to be said that, especially because I have two little ones at home. Yeah, would you make something in your nail it with them, because they're hard to please. Adults have different taste buds, the kids, obviously, kids like like hot dogs and like Hamburgers and pizza and I've bet some pretty much it. So if you if you fear from that path, you know. So if you ever make like a state, which I get, I think I told you my six year old love steak. Now, I remember the first time I made steak, you know, the medium rear. Yeah, and then she saw it was a reds use little nurses. This steak cooked, my dad's cooked this. Try It. This is so good. It's a good yeah, there, you good. So Weird. Best Advice. So I don't get around a crab and laugh bad. That's gonna cost you. Yeah, that's funny. Well, you know, your your too little daughters have tried some crazy food stuff and that's that's great. Good for you. Now the thing to do. And I started my kids early, teaching them how to cook stuff. Yeah, and you know, both of my kids are pretty good. My son cooks for a living. And Yeah, yeah, so I will. I. We've had them use the easy bake of it already. They made a couple of pizzas in there. So, you know what, we're starting to slow. We'll get him in there. there.
You know there's a recall on that. I just yeah, but you know, we because wearing a homie pair of business to we threw him out of Oh did ye? I think. How old are your girls? Six and five? Okay, there, they're a little young for our oven cook. I have an eight year old. Just went to College Toho. Okay, yeah, you know, look that old buddy. They I you know what, I did meet your daughter the other day. She's a lovely woman. Thank you very nice. I appreciate that. And she has a sense of humor, Joe, because you know, of course, just take shots. All good. So anyway, well, we got a little time at Tabit of time left. I don't know if you have a free glass. We have one more we can try. Are you kidding? You know what? This is why we're friends. Jim, I always have a clean glass. Now I'd be willing to let you try some more of that cider too, if you want. Oh, I mean, that's up to you. Well, if we can, let's do another CIDER. Let's do another let's let's try this cider. All right. Yeah, I think that's a good idea. That means you have to talk. I'm learning. So this is grilled this. You can find us our spotify, I heeart apple, where we get your podcast. Okay. Also, as Jim mentioned earlier, we like to hear from you. So if you have any comments or questions or suggestions or things you want us to talk about, you can go to our website. You can go to Jim salmoncom. You can also go to you inside the margins RADIOCOM. Both of us have contact sections there. And you can ask US whatever you want and if it's something that that applies to the show, will bring it up, like Jim to today. We'll bring it up, I'll try to address it and we'll try to, you know, approach it the best one we can, but we have to hear from you. Also. We are on facebook. You can visit our facebook page. That girl, thiscom and sorry, just grilled this on facebook and we're working on a girl, this official girl, this email. Hopefully I'll have that up soon too. So I took pictures, a little video of this, both the CIDER and the wine bubble and away right excellent. And right behind it is a picture that I revere above them, beyond all the other pictures. I collect letters and pictures. Yeah, famous picture. I actually if you, obviously you've no one really going to be to have a chance to visit the sand rich, but I've been here many times now and I've seen all you have. You have some amazing pictures in here. So behind the fermenting culinary delights there is a four of the most famous drunks that ever lived. But the rob hope, John Wayne, Ronald Reagan and Dean Martin Burn, I don't think Reagan went over the top and I know hope did. Hope did, Dean Martin definitely, yeah, and I think John Wayne us down way definitely definitely did. So try this is again. This is smells good again. Honey Crisp site hardsier. It's only been going for a little bit, but that is off the chain now. You can taste. You definitely get that. There's a little alcole in this one. It's really good, though. I mean the flavor of the apple comes through so strong. Yeah, it's so good. I do think if I had to be of these, I might be doing real this tomorrow morning. People too. Well, I won't be here, but yeah, hot operate every that's too funny. It's very, very good. It's very you have you have this on? Did you put this on facebook or anything on your I have I've have not done that. I'll be sitting in the airport tomorrow and working on all this day. Yeah, I like I like this. I had a honey crisp part cider last year and I decided it was so different than the one I make. I'm still going to make a batch of regular yep old everyday mixed up apples that you don't know. Yep, you know. It's kind of like, you know, a mama dog that has babies and they come out with to Chihuahuas. You know, a Labrador receiver and a German chef. You know, that's kind of how it works. So there's a bunch of apples in there. That's so good. That's so it's so good. And I like the fact that you talked about how it's not that difficult to do if you really try, if you really just get the stuff you want and learn about it, if you can apply yourself and do that. And it's smart that you put it in here without the air on keeping it too cold or heat to keep it too hot. Yep, that mid range temperature where you can make it work this time of the year is absolutely perfect. You want it between you want it seventy, between seventy and seventy five degrees the warmer, not too hot. Anything over that and you're killing yes, but right it seventy two or so. It was perfect. And I make wine and hard sighter sometimes in the wintertime, which would make it difficult, and I have this warm floor technology in one of the bathrooms in the ranch right, and so I just set it right on that floor and I set the...
...floor for eighty degrees. Perfect. It comes on like at zero in the morning for a couple hours, up to eighty and then back down during the day so you're not paying for it all day and then back up at five at night when you're home and and it keeps the keeps it. That's why learning. Yes, perfect. Let now we're getting close to the end. So today we did two beers. Or did we do three? I can't remember. We did, we did. We did the pot, we did the Pumpkin Beer, we did the the rising store, because we did death by flat chest. I got mixed up with the siders in the wide. So from those three beers, which one was your favorite? Now first, before we get into the right the rating, your honest opinion of the Pumpkin Beer. I liked it, okay, I did. I don't think it was. It's nice. Still not my thing. Yeah, but it was. It was not anywhere near being horrible. I liked it. Actually like the up to try another pumpkin beer. Yeah, okay, yeah, absolutely, and I you know, I thought the death by flapjack wasn't bad either. But I'll tell you one thing, you're bringing that pineapple sour and that's if you're asking me to vote. Yeah, and I was. There's I don't think that's not trying to discourage any any of these other beers. It wasn't even close. That pineapple sour beer just snake. That was very good, very, very, very good. Yeah, yeah, and I think, well, you know, I have. Well, since I met you, though, I got into sours. Yep, I really, really like that. Yeah, and you know, I like a good one. There's a couple of them out there that I bought. That two cans were really cool and they were extremely disappointing when you taste them. But you know, you know what I learned. But with these hours and getting you on this sours, you have high end taste, my friends. So, in other words, don't come here around twenty five hours, I guess. Yeah, the hours that you like are the ones that cost a little change, which which makes sense, because they use the better ingredients. Well, you know, we gotta do is take this wonderful pod craft podcast, grill this on the road absolutely where we can, you know, try him and not have to pay for them. That's the that's the whole we're in a marketing business for crying out loud. Yeah, by the way, speaking in which we do have a couple of brewers in I think even a cider place that we're trying to get a drop the ball completely on all that. I need to visit it with those folks and I will get that done. We'll get that schedule we have to work out. Sometimes it's good for US pretty much Saturday or Sundays the only time you can ye on the road. I know now, I know you're traveling. So when you get back will start, will start back into that whole thing and try working at all out. We there's definitely a lot of brewers locally here that I've been reaching out to us that want us to stop by and I those are were so much fun to do those, you know. Yeah, it is. We had a lot of fun both times. Yeah. Well, I don't know if I should say this in but I say everything sure that comes to mind. Yep, it's extremely annoying and inconvenient having you have a full time job. Well, that's why we need more followers. Like if we have more followers than others, I could, I could, I could put a hundred out of my time after the podcast. I just heasy. Ye, got to make eleven are you're right. I work for the station that you're rod that's right. So, yes, those ratings go nos. You know, it's too funny. Back in the day, back in the S, we had a the homy pair of Clinic Radio Program on Wah am. One five of all people with their radios on in this market. We're listening to that show. Wow, really, that was before there was a hundred thousand. That was before the Internet. And then you know, what's his name, invented the Internet. There vice present, and and and it ruined everything. No, no, I mean we're still you know, the D place, but but it's there's so many other places to give your information. There's so many options. But I I've looked in. Last time I checked, you're one of the number one rated shows on the weekend as still. So you're still you're still doing fine. Thank you. Yeah, you're kill me. Well, God, there's been fun today, it has. But I had a blast and listened. By the way, is as Jim mentioned before, Jim semicom inside the marks raycom. We are on spotify, twitter, I heeart, apple, where we get your podcast. We're there again. If you want to have...
...suggestions that you want to give us, you know, grills or food or drinks or whatever. Go to Jim sammoncom go into the merget the brigger thatcom. We would love to hear from yeah, we would. Absolutely will be back next week another breasket. If I can do it, absolutely I get to at the end all the brisket or if I can rob a bank and buy a brisket of the price of me. But we'll be back next week for another episode of Grill This.