Dial The Wild
Dial The Wild Podcast is an ongoing discussion with like-minded individuals who have a desire to engage the primal nature within themselves. Topics ranging from Music, Sports, Hunting, Archery, Jeeping, MMA, Comedy, Fishing, etc. what ever dials-in your wild!
Dial The Wild
LLCC #4 - Back In The Saddle
We'll see you next time he said not scotches well, and so this is aberfeldy is really affordable sketch all. You can buy this at Sam's Club for like $30. But the thing about it is this is the main mixer that goes into making Dewars. Dewars owns this, but this is single malt and the thing is this is highland. So when it comes to different scotches, we've got lowland highlands Wait a minute, because we're going to need it.
Speaker 3:You got lowland highland, speyside and Isla. Okay, all right. Yeah, isla is the smokiest. Speyside is a little salty because it's Speyside by the sea. All right, the oceanic water osmotically leaches through the casks. High, the oceanic water osmotically leaches through the casks. Highland has the most neutral. It is basically just a sweet honey heather grain flavor, very much not influenced in any way other than the taste of straight malt whiskey. No smokiness to it, no peeningness to it. It's just nice sipping whiskey. And this the reason we're drinking this is because this is probably a really good uh starting gauge for a uh neutral gotch whiskey neutral scotch whiskey yeah, I'm saying, is that?
Speaker 4:single, Single malt yeah it's single malt.
Speaker 3:Okay, this is something that doesn't have a tremendous amount of influence from where it's from.
Speaker 4:It's very good, okay, almost caramelly.
Speaker 3:There you go, yeah go ahead and put it away. So you want to put the bottle away? Yeah, the Nika was going to be very similar. Okay, it's made from malt grain, but the trick about it, the reason why it's called Nika coffee grain Okay, there's no coffee involved Right, coffee was a kind of still an individual who made stills or patented that first still of that type, and it's my understanding that it's similar to a column still, but also similar to a pot still. It's like a hybrid of both.
Speaker 4:I got you, and what cigar did we pair these with? Today you are having a.
Speaker 3:Rocky Patel Edge. Okay, and Caleb and I are doing a Coil de Monterey Excalibur. Very nice.
Speaker 4:By the way we are recording. Good to know.
Speaker 2:Good to know there might be some editing that needs to be done if we were recording for a while.
Speaker 4:Oh man, we won't get into what our well for. I guess for family friendly purposes, but also for the purposes of. We don't have copyrights on that TV show just yet, so if we share it with the world, then someone might try and steal it.
Speaker 2:So I think that'll be a winner.
Speaker 4:I mean, with the way the world is right now, it ought to work fine. You're either going to love it or you're going to hate it, but the way the world is right now, it ought to work fine, it's gonna have.
Speaker 2:You're either gonna love it or you're gonna hate it, and it'll create great tv.
Speaker 3:There you go now what run this past me again.
Speaker 4:We'll say it on the we got this we got this idea for a tv show that's. It was the idea we had for kids being sent to camp.
Speaker 3:Yeah, okay, now I got you, now I got you and uh, they have to uh yeah, it's fair enough.
Speaker 4:You stop now, like not in a, not not in a creepy crystal lake type scenario, but a oh, but jason would be fun type scenario. Yeah, I used to have jason.
Speaker 3:He's in the middle of that scenario but now, now I I got a story I want to tell, but I don't know that let's not go that route. I don't know if it's appropriate we're being recorded let's do it involves the fbi at a youth camp.
Speaker 4:Oh, man, it's always a good start. I always started making notes on my phone because I always start a podcast and I'm like what the hell do we talk about? I don't.
Speaker 2:We talked about plenty upstairs, so it was like yeah, we chat all and then we start a little late. It's like what else are we going to talk about? Well, you got yingling at the ritz, now yingling and once I get through the cold snap barrel at the ritz, I've told you this once I get, once I get through my cold snap barrel, I'll have yingling flight on draft two I had it. I wasn't as impressed and seeing what yingling flight it's like.
Speaker 4:It's the low carb yingling beer it's. I don't like. No, thank you um. Some people love it and some people don't. The people like your mcglobe ultra love yingling beer it's.
Speaker 2:I don't like it. No, thank you. Yeah, some people love it and some people don't. The people like your Michelob Ultra love yingling flight.
Speaker 4:I like Coltra, but yeah, it might've just been how the tap was set up at the cafe when I had it, though too Might be there's a old joke about Miller, Anheuser and Guinness.
Speaker 3:All get together back at the turn of the last century and they're all figuring out about who's going to handle, who's going to dominate in what markets, how they're going to split up the world for beer distribution. And as they sit down, Miller orders Miller genuine drafts or whatever. And August Anheuser orders Miller orders a Miller genuine draft or whatever. And and August Anheuser orders a Budweiser and Guinness orders a water. And they all look at him and he says what I thought we were all ordering water Fair.
Speaker 4:I've had my fair share of Bud Light and Budweiser in my time, but I love Budweiser.
Speaker 3:I really do. I love Budweiser. That's what I grew up on. My dad was a Budweiser fan.
Speaker 4:Yeah, so was mine, and we just drank the hell out of it there for several years and then dad started saving pennies and he turned to Natty light and uh good old natty I started. I started having a finer taste for beers, I guess as time went on, we had beers it's the natty flavored stuff, the natterday stuff. So I was dude it's actually really good I'm not a fan, but it's the guys like it.
Speaker 3:Behind me I don't remember who was with me might have been dr left and I roll up on this and these kids sitting on the front porch, they're all drinking beers and just just to make them laugh I roll up and like, give me one.
Speaker 3:And they handed me a tall boy, a nataday, nataday light or whatever it's got the strawberry on it and I just slam this can of beer and then crush the can of beer on my forehead and drop it in the yard and get back on the pedal. Spring break, I don't know. This is like a regular saturday morning, man.
Speaker 2:That's how mccomb used to party all the time, all the time. Beer seems to be making a little uptick again, especially like bush.
Speaker 3:Light mcglobe, ultra core the big guys are bud light budweiser still not I'm willing to bet that you're gonna see beer start to take a lot more of back in the market, and it's because of inflation well, you're gonna see people yeah you're gonna see the cheaper beer guys and by cheaper beer I mean like your normal priced beers they're gonna be doing okay, because even in they're not.
Speaker 4:Even in our, uh, just the scope that I work in, there's so many craft places closing down right now.
Speaker 3:What I'm saying is is compared to expensive imported liquors. As times get economically hard, I think you're going to see people turn more Okay, yeah, as far as energy is concerned.
Speaker 2:I do not think that's how they're going to go. Okay, I think they're going to go from their expensive imported liquors to well, liquors that they can mix and have a rum and Coke that you can get a rum and coke.
Speaker 4:Right, you can get I don't know 28 rum and cokes out of this liter, this 750, and you buy your, your two dollar or your four dollar, whatever it is for a two liter coke, which now you're at ten dollars for 28 drinks yes, your dollar bill isn't going near as far as it used to, and that's not how you feel much farther with well alcohol than it is.
Speaker 1:Yeah, so yeah that's not how you feel politically or anything, that's just a drinking that's just the drink, that's just the nature of the beast.
Speaker 4:But I mean, look at the place in town that closed down. Now if you have a craft beer and people don't have six to eight dollars a beer to spend, I mean it's very tough If you don't have a decent burger or pizza that you can serve. And then you don't have a cooler that's got domestics in it. Ok, so you can after church get grandpa to go to the brewery and have a burger. But you know grandpa wants his PBR.
Speaker 2:You better be able to pull that out of a cooler rather than make him drink a fruity thing he doesn't want I don't want that shit I think, at least in illinois, a lot of the beer growth that you guys expect is going to be for like bud light budweiser is going to be muted by the fact that yiddling's here now and it's effectively the same price as bud light and budweiser, and your here now and it's effectively the same price as bud light and budweiser and your cheaper beers and it's a much better quality beer.
Speaker 3:I'm not saying in my opinion I'm not saying that necessarily it's going to be an increase in purchasing of necessarily budweiser. What I'm saying is, let's say I'm a connoisseur, right, and as a connoisseur I enjoyed fancy rum. I enjoy yeah, I enjoy good whiskey, but it's not expensive and because of tariffs and stuff it's gonna get harder to find something.
Speaker 4:It's gonna get harder, but at the same time you're drinking it here. You're not like going to the bar to enjoy it.
Speaker 3:We're making an amazing beer here in america we are doesn't get tariffed, oh yeah, and so I'm gonna be able to buy yingling. I'm gonna be able to buy sam adams. I'm gonna be able to buy Yingling. I'm going to be able to buy Sam Adams. I'm going to be able to buy Toppling Goliath. I'm going to be able to buy these beers, and they're probably not going to see a huge price increase because they're made here domestically. That's all I'm saying.
Speaker 4:And I don't know how much of the tariff or all that's going to affect the liquor market.
Speaker 2:Beer has effectively priced themselves out of the cheaper markets. At this point, even your Bud Light, budweiser.
Speaker 3:Right.
Speaker 2:I mean the price increase on beer since I've taken over the bar and the price increase on alcohol since I've taken over the bar is not even comparable. Well, but I mean, okay, You're looking at a hundred percent increase to a, at worst, 20% increase.
Speaker 3:Right. Are you looking at this from an illness of allness, because all of your patrons are out to party, whereas I'm talking about from the perspective of someone who might be more in the, the connoisseur gourmet interested in right.
Speaker 2:That group will still buy what they want to buy, right. But the people who need cheap alcohol are not going to lean towards beer anymore because it's not the cheap option.
Speaker 4:You're going to get more bang for your buck with a ton of different when I was, when I was at college, and you could go, you'd see a thing. I don't know, maybe at the time, what was it. It's now the ice house, but it was the pace so you could go the pace and they'd advertise like $5 Long Islands. I was like, okay, cool, I can drink a Long Island. Then you get there. It's just a bottle that says Long Island on it Nice, and they put a little 7-Up in it.
Speaker 2:It's not a.
Speaker 4:Long Island.
Speaker 3:It's a pre-mix and they do it for money. I remember when the pace was doing $2.
Speaker 2:Yeah, when I, when I started working at the Ritz in college, we were doing Thursday night quarter drafts, yep, wednesday night 50 cent wells Wow.
Speaker 4:You'd lose your ass doing quarter drafts now.
Speaker 2:Oh God, uh, that'd be illegal Cause. I don't know you cannot sell alcohol for a loss.
Speaker 4:I got you.
Speaker 2:And a 10 ounce draft cost me more than a quarter. Yes, that is ridiculous. 10 ounce draft cost me about uh yeah, when I first started, school here.
Speaker 3:You can go to uh, whatever they call it now sports corner, parkside, whatever and you get wings for uh, the first time we're 10 cents a peak, yep wow yeah, we go in there, we'd order like five bucks worth of wings.
Speaker 2:Dude, I used to. We used to go have a competition every week and we would just try to up our total for the week before by five, so that by the end I was eating 70 wings.
Speaker 4:I ended up drinking like three glasses of milk with it to kill the heat oh god, that's when I was in college, when we first got b-dubs around in town and it was still really really good and yeah, I'd get there two dozen hot wings, two dozen barbecue hot, and then cry for two days.
Speaker 3:I don't do that anymore. Did you ever do the challenge?
Speaker 2:no, I did no, I have the shirt I.
Speaker 4:I can give my mom the shirt.
Speaker 3:I did the challenge and then went home to my parents I come here to visit. They were on Prairie city at the time. So we went out to my mom and dad's and my mom had a barbecue that night and we'd do, we'd gone into beat ups and had lunch. And so we me and my buddy blue did the challenge and then went to my mom and dad's for barbecue. For barbecue and filled up on on steak and chicken and everything else, and filled up on on steak and chicken and everything else and then took off to go home and had the most obnoxious reaction every bathroom between here and bradley bourbon a for almost three hours that's a bad deal, like if I wasn't stopping.
Speaker 3:He was stopping and we're like 20 minutes from home and he has me pull over the grocery store he got wet wipes he got wet wipes right.
Speaker 4:He's like I have to most genius thing ever, right.
Speaker 3:He's what the hell you gonna do with those, he says.
Speaker 4:I'm gonna put them in the fridge, elevating the game right there, son it's just don't don't make a mistake and buy the alcohol ones, because you will find out real quick how bad of an idea that was man that was.
Speaker 3:That was rough, but I'll tell you what. Two minutes and 64 seconds. Two minutes and 34 seconds. Two minutes not for this guy.
Speaker 4:Those days, those days of of frying my stomach for no reason are are pretty well over. I'll. I'll do some hot sauce and stuff for flavor, you know right, but I don't, I don't enjoy heat, for just heat, I enjoy flavor with heat, but I can like spice is very manageable for me.
Speaker 2:I can handle a lot of spice and not have too many problems just like you were talking about.
Speaker 4:You guys were talking about doing the liquid smoke in the. Yeah, explain that one. That was a killer idea and it was really good.
Speaker 3:We were buying to best. Well, maybe I shouldn't say it out loud you were right, like certain high-end chipotle hot sauce, and it was, uh, really phenomenally great, except for it's kind of the price you get.
Speaker 3:You pay like eight bucks a bottle or something like that yep and uh, then I come up with this epiphany one day because, um, we have a smoker, we love smoking meat, we love, love barbecuing oh yeah, but I'll use liquid smoke in some of that, like, for instance, if I'm going to use a rub and I'm going to use like mustard as an adhesion in the rub, might add a little liquid smoke to that mustard, kind of amsook smoky, yeah.
Speaker 4:Yeah.
Speaker 3:You add liquid smoke to things when you brine them before you smoke or grill them. So we got liquid smoke on hand, and then one day I'm looking at this bottle of cheap hot sauce from the dollar store and I'm like wait a minute, screwed the cap and squirted a little bit of liquid. Smoke Bingo bango. You got smoky hot sauce and it is damn amazing.
Speaker 4:It was really good. Yeah, I was. I was shocked at how good it was. So, yeah, life hack. This is up there with the life hack of uh, if I go, if I go to a Mexican restaurant and I and I get a fajita and you take home the doggy bag, but if you get a fajita and you have leftovers next morning, like just to scramble it up with eggs and fry it the next morning and put it in a breakfast burrito, it's, it'll change your life. That's a go-to. Yeah, los Charr burrito, it'll change your life.
Speaker 3:That's a go-to. Yeah. Yeah, los charros, get the mocha heady yeah now, I don't know if I'm saying it right, I'm, I'm not.
Speaker 4:I know I'm not I'm not linguist, I don't know. No, it's not about being.
Speaker 3:Here's the thing. It's respect for the culture when you say when a, when a hispanic speaking person says mocha heady, I almost get a, I get a spiritualction. It sounds so sexy when they say it, and then I say it and I'm just sure it sounds like somebody's just taking a hatchet to their language and I'm sorry for that, some redneck dude over here, the mocha hede is so damn amazing, but it's more than any one person should eat in a sitting.
Speaker 3:And so me and my wife will go and we'll both order a mocha hede. And the waiter will be like are you sure? And I'm like, yeah, I'm sure, man, because I know what I'm going to do with it. We're going to take the leftovers home. Now, you got to make sure you eat all the shrimp that night, because nobody should reheat.
Speaker 4:No, I think that might be dangerous?
Speaker 3:I'm not certain. That is just rubber, yeah, but then you take all the chicken and steak and everything and reheat it and turn it into breakfast burritos. Mocas are the best we took.
Speaker 4:I had packages of deer steaks from this last winter and I was trying to figure out some different ideas. We ended up shredding a bunch of deer steak and making like Philly cheese out of it. Yeah, it was really good, done that. It's really good. And then, like a couple nights later, my wife had a hankering for fajitas, so we chopped up a bunch of deer steaks and did fajita meat too.
Speaker 3:So I'm going to tell you, ethan Chbowski on YouTube has this technique and I think he might even do it with deer, and he makes this Hispanic-style tomato and pepper-based braising liquid Okay, and braises the deer in it. And so we did that with deer and we got a really great deer, because the deer we got was like uh, you know, here in illinois all of our deer is corn fed, so it doesn't have the gaminess that you get in a lot of deer and the rest of it, and there are things you can do to kind of tamper that down too if you really want to.
Speaker 3:But I mean you don't you hardly get any gaminess in our deer compared to what it is and the rest of the yeah sure, when you say deer somebody from west virginia, I'm talking a white tail deer the best, but I mean like in west virginia, where their deer aren't like as corn fed as ours, are way more gamey or flavor, when if they eat our deer they're like that's just beef.
Speaker 3:No it's not you know, but ours are corn fed, so the bottom line is like they think our beef is kind of that way too, if you think about it, because there's there's places in the they don't.
Speaker 4:They don't pasture, raise beef, so oh, we don't hear.
Speaker 3:I mean, as a matter of fact, in my last job, one of the uh the, the person that I worked for just before I left out of there uh, she was uh basically working as a biologist at a uh at a hog farm. At one point where that was what they did, was they determined what was the right feed for uh the hogs, and you know they're trying to decide how much corn versus how much of everything else to feed these animals so that they're getting good calories in and still fattening up. But at the same time, like you know, you're not wasting grain feeding it to an animal. It's not going to digest.
Speaker 4:We're going to we're going to do a brisket tonight for tomorrow.
Speaker 2:Yeah, many a time. So I'm sure he has what's. Yeah, oh yeah, oh, yeah, yeah.
Speaker 4:And wife. Wife likes to do the burdens and stuff too.
Speaker 2:Let's hear your process here, buddy, and let's see what you got.
Speaker 4:You know, I may look it up online, find something I like and run with it Kind of Kind of. That's definitely how I know. I did steaks last night and I definitely have a process for that. Whether it's nice outside and I smoke it to a certain temperature and then reverse, sear it. Whether it's nice outside and I smoke it to a certain temperature and then reverse, sear it that's.
Speaker 2:That's one way I do it, kind of like a smoked version of the alton brown method, which, yes, yeah, I can fully get behind do you do you do you pre-salt your steak the night before?
Speaker 4:yes, yeah, I gotta get uh wife wanted me to go after. I think it's the a and p which is it's give me two seconds here make sure you're talking about kosher salt uh it's like a seasoning salt, but not I don't. We just really like oh the killer hawks barbecue the ap seasoning. It's a red and white bottle with um, we're gonna fight now but that's steaks. No, no, no, no, that's gonna be for the brisket.
Speaker 2:Okay, I thought you were saying you're putting that on the no thanks. I'm like what are you doing?
Speaker 4:with steak, I'm uh, I'm like a garlic salt pepper and worcestershire, or no, yeah, worcestershire and that's about it. I keep it simple with steak, what are? You doing man just a little bit fucking up. Bud. Can you get your wallet? I don't like the dry rub.
Speaker 3:SMP's the choice for me.
Speaker 2:I'm okay with adding a little garlic. I spent a dollar and pound on these sea suckers and I will not have you. You're about a second away from getting sea suckers. Mess up my dinner dairy.
Speaker 3:You guys get your steaks out of a dumpster and you put all this bullshit on it. Steak gets salt Pepper, maybe.
Speaker 4:Salt. That's it, Keep it simple. Always burn beef.
Speaker 3:Always burn beef. Burn a beef. Burn a beef.
Speaker 4:Letter kidding quotes. We got to get you caught up on the Kenny.
Speaker 3:Oh, so you don't have a process for your brisket.
Speaker 4:I don't do it often enough.
Speaker 2:Okay, I got.
Speaker 3:Don't do it often enough okay I gotta process.
Speaker 2:Okay with salt and pepper. Okay, a little garlic. Okay, don't be putting no worcestershire on your freaking steak bud flip it for grill marks don't be putting no worcestershire on your freaking steaks bud.
Speaker 4:I like it especially if you fry it in butter, makes it kick it's a matter of tea.
Speaker 2:You can't go it's a matter of him not having taste.
Speaker 3:Oh god, it's like there was a there was a episode of uh, the ranch with ashton kutcher and uh, who's the who's the grizzly old guy, uh sam yeah sam elliot, he's watching the boy put a1 on oh no, that's a, that's a carnal sin there worcestershire is not far away from that bud?
Speaker 4:It's not, but it's an important step.
Speaker 2:It's basically a dipping sauce for steak originally.
Speaker 3:Okay, moving on Worcestershire.
Speaker 2:They use it in a lot of places. It's just like a I don't know. I understand People have different tastes.
Speaker 4:For me, and my household, it's okay Take the steak out in the morning, but For me and my household it's okay Take the steak out in the morning.
Speaker 3:But if you ain't Salt it, put it back in the fridge. About an hour or two before you're going to cook it, take it out. Let it rest you get an A1 and then, and then you put, you put the A1 on the hash browns and the eggs, not the steak. No, I'm going to be honest with you, I can get behind that I can get behind, kind of what you're saying.
Speaker 2:I'm actually behind the A1 on a breakfast thing.
Speaker 3:Wow.
Speaker 2:Yeah.
Speaker 3:If we're talking steak and eggs, I want a shitty cheap ribeye hammered down a little bit and grilled through. Hammered down a little bit and grilled through, because I can't stand that look. I know it's not blood, but that look of what looks like almost blood mixing with the egg yolks.
Speaker 4:It is just and then you take toast and you wipe it all up and eat it now.
Speaker 2:Yeah, let's get back to talking about man card.
Speaker 4:You can't even handle something that's not.
Speaker 2:Let's get back to this brisket, because listen, listen it kind of it's an egg. Yeah, oh, you had to go there.
Speaker 3:Now, I'll never go to these things. One of these days you gotta come to the bar.
Speaker 2:One of these days you gotta come to the bar and order the shot. I'm a pass.
Speaker 3:That's a hard pass. I'm gonna tell you right now, if I ever come to the bar, there better be some really nice whiskey Waiting for me.
Speaker 4:It was the night before the local brewery closed down. But she had like that, that whole uh group, that party from quincy, that ty and I was hanging out with yeah, yeah.
Speaker 4:And so we're just sitting there and for some reason, ty just decides he's gonna buddy with these people and they're I don't know. They've got to remember that they got to be 10 years older than me for crying out loud. So we're just bsing with them and they're buying us beers and stuff, having a good time, and then there's like hey, you guys want to do a shot. I was like I'm not feeling a shot. Okay, well, we should give, we should get everybody a shot. What should we get?
Speaker 3:and for some reason, malort fell out malort fell out of my mouth and they all did a shot of malort and they were not happy with us.
Speaker 2:Or he did. He just wanted to help them. You know, understand.
Speaker 4:To be fair, we ordered a shot and then left. We didn't even watch them.
Speaker 2:You've never had Malort. Oh man, as I'm going to tell you, it's a rite of passage.
Speaker 3:There's this bad-ass bar that every spring has a chili cook-off and you can sign up. Oh, you were telling us about this. Yeah, we have to do a shot of malort. Yeah, just fill out the obligation to sign up. I love that like gatekeeper method like do you really want this?
Speaker 4:is this worth it to you? Because?
Speaker 3:you're gonna drink this bowl.
Speaker 4:You're about to be miserable to be happy again, I gave I gave donnie a shot the other night.
Speaker 2:That was a quarter fireball, a quarter quarter rumplements, a quarter for net bronca and a quarter malort. What?
Speaker 4:do you call that a quarter? It sounds like yeah, that means I don't like you very much I call this a hot garbage and you're gonna drink it, yeah same christmas awful I had a breakfast.
Speaker 2:I got one guy who comes in every week and drinks Coors Banquet, shots of Malort and shots of Fournette. Does he have a Navy?
Speaker 4:veteran Vietnam thing on his hat or something.
Speaker 2:Multiple shots of Fournette.
Speaker 3:What I'm saying is doing it in a shot. I can kind of almost understand it, Because it's my understanding. Well, I've had Fournette Bronco, as a matter of fact, there's some down there, but I've not had Malort. I don't intend to.
Speaker 4:But it's my understanding that there is actually some likable quality. We talked about that with Andrew when he was on. Yeah.
Speaker 3:But I mean that guy's dived down the rabbit hole.
Speaker 2:Yeah, he's crazy with that stuff Like bitter is a flavor that can add an element to a drink, but Malort has so much bitterness you can't tame it for anything.
Speaker 4:Yeah, it's almost like quite literally drinking rubbing alcohol just to set a base layer.
Speaker 3:I don't understand why there's so many beautiful alcohols in the world.
Speaker 4:Yes, that's where I'm at.
Speaker 3:Why anybody would subject themselves to something that is so We'll go back to your famous line of why do you hate fun?
Speaker 4:Why do you hate fun? Why do you hate fun?
Speaker 2:Because sometimes you just want somebody else to hurt.
Speaker 3:Okay, when you're doing it to somebody else, that's great.
Speaker 4:We're talking about enjoying.
Speaker 3:Give me a shot of barf juice. I want nothing to do with that.
Speaker 2:And sometimes you just want some pain to fill the hole in your heart. I don't have a hole in my heart, yeah, but some people do. And Caleb's making a living off these people. So he's got it figured out, Anyway, back to this brisket Okay. All right, I want to know what you're doing. Let's hear some methods here.
Speaker 4:I want to know what you're doing. Well, it might be what we discussed here. What are?
Speaker 2:you do you use for your binder?
Speaker 3:okay, you're you gotta do you have a meat scale or a food scale?
Speaker 4:food scale. Yes, I do all right here's what I do.
Speaker 3:I start off by taking the the caleb's like there goes the wind out of us.
Speaker 2:All right, all right, tell me what your binder is and tell me why you use it I'm gonna trust that he knows how to make sure he's using the right proportions, or everything, for his brisket. Have you, are you?
Speaker 3:gonna trim your brisket down a little.
Speaker 2:I like it pre-trimmed already no, it's not okay, trim the fat down, the fat cap down to like an inch. Okay, to how much?
Speaker 3:a half inch to an inch you get more than an inch of fat on your brisket to begin with. Yeah, You're buying mostly fat man.
Speaker 2:No, when you buy the big ones at Walmart, the fat cap is like inch and a half two inches thick.
Speaker 4:This is a big boy from Hy-Vee. We've had it for a while.
Speaker 3:But I usually carve it down to probably about a quarter inch. No, no, you want about a half.
Speaker 4:Okay, well, settle at half inch.
Speaker 3:I cheat. That's why I don't do the long low slow smoking it for 24 hours, 12 hours, shit.
Speaker 4:Yeah.
Speaker 3:What I do is I carve down the fat to the point I can identify the difference between the point and the flat.
Speaker 4:separate the two.
Speaker 3:Okay, yeah, we do that and then cut the point and the flat in half, and then you weigh the pieces.
Speaker 3:I see that you weigh all of it together you mix up a mixture of approximately 3% salt of the total weight. Okay, I like three. You might want to go a little more, a little less, depends on you, but I like taking a guessing game out of it. So I use the scale All right, 3% salt, and then at least that much in pepper, yeah. And then I'd say about, honestly, in the whole mixture probably gets about a teaspoon, maybe a half a teaspoon, of celery seed, okay, okay, you won't even taste the celery seed, you all. But here's the thing when you buy, like a hot dog or anything in bacon at the grocery store and it says non-nitrated, yeah, or non-cured bullshit, it's not non-nitrated, it's not not non-cured. If you read it it'll say beside the nitrates that are naturally occurring in celery juice. Guess what that is? That's nitrates.
Speaker 3:They're so present in celery for some reason that they can get away with using celery juice as the nitrate and they didn't use scientifically manufactured nitrate to nitrate the meat. So when you use celery seed in your rub, just a little bit of it it brings the nitrates that act as an osmotic shuttle to move the smoke into the meat periodic table. Yeah, we're going for it, okay so a little bit of that celery.
Speaker 3:So caleb's got the nastiest look on his face right take them the salt and pepper and you all over, all over that flat. Real good, right? Yeah, then what's left over? I mix in finely ground espresso, smoked hungarian paprika, garlic powder, onion powder and brown sugar.
Speaker 3:All right, you know I like that and a little bit of rick and then that gets rubbed all over the point. All right. Now all four pieces go in the smoker with meat thermometers in them and get smoked until they reach 160 to 165 degrees, watching for the stall. So brisket and pork butt can stall. What that means is that there's enough fat that's breaking down into water, it's sweating out of the meat, it's preventing the heat from climbing and you're literally just trying to meat out. Are you a fat side? Enough fat that's breaking down into water?
Speaker 4:It's sweating out of the meat, it's preventing the heat from climbing and you're literally just drying the meat out. Are you a fat side, top or bottom?
Speaker 3:You always got to keep your fat side up, so that the fat as it breaks down is dripping all over the meat.
Speaker 4:Because I've heard that, but I've also heard about it rising and putting the fat side down.
Speaker 3:Gravity is a thing on planet Earth. We don't get shit rising. It weed, don't get shit rising it goes down it always goes down.
Speaker 3:And so, all right, all right side up, smoke that shit until it reaches about 160, 165, watching for the stall. When it is obvious that the temperature is not going up anymore. I've hit the stall, I crutch it, pull it double, wrap it in foil and it goes into a 350 degree oven until it reaches approximately 205 to 210 degrees. Then it comes out and it gets covered in towels in a cooler, or it gets covered in towels to sit on the counter and it's allowed to sit there and rest for at least an hour. Okay, the longer you let it rest, the better it is. Because what happens when you cook it this way? That slow transition from 165 to the 205 causes all that collagen to break down into gelatin. Right, you just cut into this, it's going to run out.
Speaker 3:But if you let it rest the rest is the gelatin reabsorbs probably all those juices sets up like gelatin. I don't even cut the flat that day. I put the flat in the fridge. All right, we might cut off like enough of a flat for some dinner that night. Then all the brisket goes in the fridge. And the reason is because once that gelatin sets up the next day, you can cut across the grain on the flat and get the most beautiful slices of flat to where they get that beautiful smoke ring all the way around.
Speaker 3:Oh, yeah, yeah, yeah, yeah, but I got my Texas, like we're talking deep peppery flavor and it's just beef salt and pepper on my flat. That's all I want. I'll eat a little barbecue sauce with it, but I don't want any extra anything on it Right Now. Then you take the point and you cube that up. Get yourself a bottle of barbecue sauce. I'm going to cheat here. All right, get a cup of bourbon. Shit cheap. Bourbon. All right, we ain't going to talk about what brand, but it comes with that white label on it.
Speaker 2:Everybody knows it, it's mass manufactured.
Speaker 3:You're going to get some of that bourbon it's great for partying and it's great for barbecuing. Mix that about a cup into the barbecue sauce and some more of that liquid, smoke, some salt and some pepper and some garlic Well, not salt, but the pepper and the garlic and then cook it down. And you cook it down, so the French got this term called nappe, where you put a spoon in, you take it out, you draw a line across the spoon. If it doesn't merge back together or you don't see it dripping off, it's thick. I ain't looking for that, I'm looking for damn thick. I want it to be stupid thick. And the reason why is because once I get it to that point, it's real nice and thick.
Speaker 3:You take it outside, all your cubes, you put them on skewers and you brush them all down with that barbecue sauce and you put them on the grill and it will almost immediately start to caramelize and you keep going back about every 15 minutes and brushing them down and that's how you get them sticky, burnt ends that are almost like eating beef bacon, like it's just like sticky kind of crunchy, a lot of caramelized in it but still real juicy and tender on the inside. Gotcha, that's how you get it all right.
Speaker 3:Caleb's adjustments um I see you had some yucky faces like I salt it, I put it on the smoker and I leave it no no, no, I actually.
Speaker 2:I actually use far more stuff on my brisket than I do most beef. Um, I will either make a seasoning blend or I will find one that I've been happy with in the past. Right, and use that. I usually like one with a lot high salt content, a high brown sugar content, because it gives me better caramelization. But I always season my brisket the night before, yeah, and I mean it is completely covered, rubbed in. I wrap it in saran wrap, I let it sit for a night in the fridge with all my seasonings on it and then, about an hour before, I make a mustard sauce. They'll be like mustard salt pepper hot sauce and I will brush that onto my brisket.
Speaker 2:I have a beer-based mop sauce. That is, beer, apple cider vinegar, few other seasonings, some of the, some of the, the dry rub I use and I'm going to smoke my brisket. I'm not separating it, I'm doing the whole thing at once. Um, usually it takes a while, cause I usually do 22, 23 pound briskets. Uh, I'm smoking it at 225 to 250 in that range because I usually get that hot dude.
Speaker 2:Uh, that's the range I wanted at. Okay, they're gonna be. I don't. I I try to keep it down from 250, but with my setup I don't have great runs, a little hot.
Speaker 4:You'll go over. You'll set it 250, walk over. It'll be 265 or something.
Speaker 2:That's why I aim for might be a windy day or something if I aim for 225 and I bump up to 250, I'm okay with it. I just never above 250, right? I'm trying to keep it 225 to 250. In that range, 237 tends to give me really good results. Um, I'm smoking that thing. I'm hitting it with heavy, heavy smoke every three or so hours.
Speaker 4:I'm if I keep my smoker below 185, I can put super smoke on. Well what?
Speaker 3:kind of smoke are you?
Speaker 4:I got trigger I cheat.
Speaker 3:Oh, so you cheat, I cheat. Yeah, I was gonna say well, now we're done, have a conversation, you don't really?
Speaker 2:you don't really smoke. You bake with, with, with a, with a smoke blower in there it's delicious.
Speaker 4:I can't shit talk to trigger I can't I kind of hate?
Speaker 2:fun, I know I don't want to make life so much easier I ain't got, I ain't got the dough for that.
Speaker 3:All right, that's.
Speaker 4:That's an expensive smoker, you know that might have been. That might have been a covid check.
Speaker 3:I started out with one of them damn vertical bastards that you start to fire in the bottom of, and I had to get like grassroots and learn. I was out there laying on a piece of plywood, puffing and puffing like a native person, blowing on little coals to keep lit in a cold winter night.
Speaker 4:Yeah, yeah, get my smoke. Yeah, that's, that's the perfectionist way of doing it.
Speaker 2:I'm not going to is dirt, cheap, poor and you do get better smoke flavor using other methods other than a Traeger.
Speaker 3:I'm not a smoker for writing a girl's paper on boobies, but the consistency, which is ironic, the Traeger is great. Because I use this broke beef like the first thing I said.
Speaker 2:The Traeger is great for consistency and ease of operation. But you get a better end product with skill with a smoke say that again, sorry the traeger is great for consistency and ease of operation oh product every time.
Speaker 3:That's what I'm saying. Is that you, all you got to do is, like you said, get a good rub you like. Yeah, hit the. Don't carve much of the fat off at all, because with a traeger, all you got to do is feed the hopper and walk away.
Speaker 3:Just let that damn thing roll yeah and if I had a traeger, I would do like you're saying. I'll get a pre pre-made rub. I would hit, I would. I would carve very little of the fat off it because I would long-term smoke it and I would just throw that son of a bitch in there. Let that smoke and roll and go in in, drink some Budweiser and do some movies and get some of that white label bourbon. And. I'll be just chilling and just let it smoke.
Speaker 2:It's great for consistency and ease of operation. It's easy, yeah, but you get the best product.
Speaker 4:You can't screw it up, wow.
Speaker 3:I didn't know you're possible. Yeah, you should have. Would a truck do it? You don? Wow, I don't know you're possible. Yeah, you can't have would a truck dude?
Speaker 2:you gotta be, you don't want to be out there. I'm checking my. I'm checking my freaking smoker every 10 to 15 minutes to make sure my tip hasn't spiked. I have, I have alarms set up on temperature readings in my smoker exactly those go off on and I'm up all night for 16 hours. But if I do it right I get a much better end result, like I get a bunch of dude, I check this shit constantly when I'm smoking it, because my my temperature can spike in minutes.
Speaker 3:You ever see those meat thermometers that look almost like a fan and they got a little cap on them and they radio to your phone. Yeah, fuck that y'all got way too much money to spend.
Speaker 4:Oh no, I just mine's got wi-fi so I can's got Wi-Fi so I can plug a probe into the meat and I can check and set temperatures and shit on my phone. I'm going to tell you this thing.
Speaker 3:I bought that can, the vertical smoker. Right, and I'm going to tell you you want to know how to get your wife to just really fall in love with you. Buy one of them, sons of bitches, and make her, ask her, put her situation where she's got to be the one to tend to it for a while. Yeah, and do that a few times. And then go out and buy an electric cabinet style plug-in smoker. Yeah, man, I'm telling you what I'll electric control.
Speaker 3:Heat is, so I'm telling you right now she likes doing the brisket and after after I did that, I almost, I almost ended up with another kid I could have called like smoky joe put him in your hot sauce so I'm just telling you, like she was so in love with me after I bought that smoker and I don't even know where the damn vertical smoker is right here somewhere when you want one, because it's just sitting in the shed now we.
Speaker 4:Uh, she'll do that each father's day. She'll stay up and, uh, do a biscuit for a long time get it straight you, you are married to a woman.
Speaker 3:Yeah, that will stay up all night long and smoke meat for you for father's day. Yeah, what are you doing here, man? Go home there's.
Speaker 4:It comes to a point where she tells me to leave, so that's where I get to spend time with you guys but that's the secret.
Speaker 3:You got to be so obnoxious.
Speaker 2:She tells you the gtf something like that, hey, when you see her next, give her this for me I will.
Speaker 4:We'll do any certain formation or just through a good old.
Speaker 2:Are you able to?
Speaker 4:do the triple the trip, uh oh yeah, with the space shuttle the, the three at once, the three at once, okay, give her give her the pornography thing.
Speaker 3:Don't make him show you this, what do?
Speaker 4:you think we're talking about flipping her off by the way flip the bird.
Speaker 2:His wife and I flip each other off every time we see each other.
Speaker 4:She's pretty awesome oh, she's pretty cool she's super awesome. Tomorrow we're recording episode 100 for Dial the Wild.
Speaker 2:Yeah, so this is episode 999.
Speaker 4:We're on 999. Yeah.
Speaker 3:You're meepin' like it's a motherfucker, and then we're going back in time to do 100 tomorrow.
Speaker 4:Hell yeah, funny. We teleported a thousand years into the future. We're drinking the same whiskey and smoking the same cigars. No, it's been, it's been fun. So we're gonna do a brisket and I think, I think jess and seth are gonna be in on that podcast oh, hell yeah and they're gonna turn the tables on me, I guess.
Speaker 2:So seth is my younger brother I've only messaged jessica twice today with photos of you you got a reminder who the cool sibling is we all know the answer to that.
Speaker 4:We all know but you have to remind her all right, man, you ready for the coffee?
Speaker 3:still the coffee. Still, all right, let's, let's do her coffee salmon, colored salmon.
Speaker 4:This is good shit. Salmon, salmon give a shit what you call it. So Sandy swimmy swimmy, swimmy. It's pink, it's pink belly.
Speaker 3:This is Samson. This is, quite frankly, some of the nicest whiskey I own, and I think I own probably close to 300 bottles. It's gotta be at least 200 bells. This is fucking man. Whoever you, that for you as a stand-up dude though but I guess it was caleb what actually did I?
Speaker 2:I have no, actually, I think that came from andy.
Speaker 3:I was gonna say actually it was dr andy buddy yeah oh, was that, uh what we had that breakfast and I think I got you one to get.
Speaker 4:Yeah, that, that's good stuff, coffee liqueur, all right, what is this? Explain it.
Speaker 3:Okay, so this is Nika Nika Coffee grain whiskey. This is Japanese whiskey, short and simple. It is basically like the Japanese have this thing where they take anything from around the world, they decide they like and then they Japanese it by making it way better than everybody else can do it.
Speaker 4:Yeah, and so this is like if, until, you got to work on a foreign car. But yes, yeah Well.
Speaker 3:So I mean, the thing is like Japan decided they wanted to make scotch and they make some very beautiful whiskeys. Now are they like real scotch? I don't know, I don't care, but I'm telling you this Nika coffee grain whiskey. So the coffee is spelled c-o-f-f-e-y because it's not coffee like, like a cup of joe, like morning coffee. Yeah, it's coffee, like the guy who originally patented the first coffee. Still, let's see what's sitting back here the grain whiskey is distilled in a coffee. Still which is very traditional and Rare patent still.
Speaker 2:I'm tired boss.
Speaker 3:Blah, blah, blah. Yeah, so it came from Scott.
Speaker 2:It's the scotchiest scotch. That's not technically a scotch. It's not spelt the same.
Speaker 3:You know what it is.
Speaker 2:I'll tell you right now.
Speaker 3:So I heard this term one time, and so I have a small collection of whiskeys that I follow in this category. It is pretty.
Speaker 4:It is very pretty whiskey.
Speaker 3:When you drink this, when you sip on it, it's almost like you hear angels singing in your ear.
Speaker 2:I'm not singing in your ear again, luke, that was a one-time thing.
Speaker 3:You do what you're responsible for.
Speaker 4:damn it Now get over here, Well, there are worse things in life.
Speaker 3:Would you take a sip of that shit?
Speaker 2:I'm gonna take a sip of that pretty I would hurt your feelings with my response to it because you know I'm only gonna taste.
Speaker 4:It is very good, and yeah it, it does kind of have, it does kind of have a coffee kick actually you think so a little bit it's. It's like the caramely of the last stuff we had, but it's a little bit darker caramely man.
Speaker 3:The flavor is we'll see that the thing. That's the thing now, okay. Uh, so copper still, column still. Most bourbons made in the column still okay. Most scotches made of copper still there are copper, still bourbons all right. When things are made of copper still, you generally get a lot more coffee, toffee, burnt sugar flavors because a copper still runs a lot higher temperature I got you okay, uh, column still uses pressure plates and springs and shit, I don't know, I'm not a scientist to control the pressures as they come up to strip off.
Speaker 3:Congeners, sure, right? Um, that's how you get like a pure, absolutely clean liquor when it comes out the end. But when you use a copper, still a lot of that stuff doesn't get stripped out.
Speaker 2:Black Band and Peoria does a really good job describing the science between the columns of the column.
Speaker 3:still, if you see the tour there. They're very informative. I'm going to tell you that anybody running a distillery better be able to do a better job describing what a column still does than me because, well, the guys that are doing that, I mean, they're huge. They're whiskey nerds.
Speaker 4:They're like whiskey nerds so they love breaking it down and talking about it.
Speaker 2:Those guys are distilling nerds. They talk about a lot more than just whiskey. They go on another level of where it comes from Peoria used to be like the number one city of the world for distilling in general For whiskey.
Speaker 3:For spirits.
Speaker 4:For spirits.
Speaker 3:So back right before Prohibition, Peoria was referred to as Whiskey City. More whiskey was made in Peoria than like anywhere else in the world. That explains a lot. Yeah.
Speaker 4:If you haven't been to Peoria lately.
Speaker 3:One of the drinkiest parties in this town I've ever seen.
Speaker 4:We went up there for a show it was New Year's Day actually. We played a show New Year's Eve up there and a little place called Peoria Pizza Work. They had decent pizza and stuff, but they've got the regular sit-down pizza restaurant. They've got a nice little extra extra room, you know, for parties and stuff, and then they have an insulated room beyond that where, like all the metal bands and stuff play. So it's it's pretty cool venue and they got a nice little sound guy there that does a good job and but uh, yeah, I, I really liked playing expression uh, doesn't play in pure.
Speaker 3:If does it play in Peoria, if it'll play in Peoria.
Speaker 4:I think you've told me this before If it'll play in Peoria.
Speaker 3:Yes, basically big theater companies used to bring their productions to Peoria because if it would play in Peoria then it was a good chance it would sell out everywhere else. Yeah. Because Peoria was such a perfect cross-section of America. It was so almost exactly everything that you'd find throughout the vast majority of America.
Speaker 4:Richard Pryor.
Speaker 3:That's a great example. If it would play in Peoria, there's a pretty good chance it was going to do good nationally. Yeah, and that's where that expression comes from. As I understand Mudvayne, peoria is far more. It started out uh, kicking in doors in the in the south side having uh, uh impromptu rock concerts and and and uh, abandoned warehouse shit. I think that.
Speaker 4:I think that was my thing I caught the tail end of that, um, you know, in the 2000s, going to high school and following, like underground music it was. It was nothing to go to some dude's garage and catch a show, yeah. But now that we're all 30 to 50 year old, dads and well it runs with the cops, takes on a whole new.
Speaker 3:But now you're.
Speaker 4:you're in a venue that has, that sells alcohol legally and has insurance. We're a little bit smarter about how we do it nowadays, but you know I think the difference is.
Speaker 3:There was a Johnny Walker advertisement one time on Playboy and it said reading Playboy for the articles and then at the end of the timeline it said really reading Playboy, johnny Walker, keep on walking. And I love that advertisement because it kind of sums up a man's life. You start out like the music's got to be loud if your ears don't ring when you leave, it wasn't right and you've got to be half liquor. Then you reach a point in your life where you know all of a sudden fleetwood mac makes sense and you're chilling in on a saturday evening drinking nika coffee, coffee grain whiskey and it it seems like the greatest night you could ever imagine.
Speaker 4:Right.
Speaker 3:But it was. It's just a different kind of experience.
Speaker 4:Yeah, and that's just life. The older you get, how experiences change and Back to Peoria, peoria.
Speaker 2:Back to Peoria. It's it's things I've learned now that I'm going back to school. Peoria is far more been far more important on a world scale than I ever realized. Right when was penicillin developed into a drug?
Speaker 4:It was Peoria Illinois, peoria Illinois. Penicillin was developed.
Speaker 2:Accidentally developed? No, not accidentally. Penicillin was actually discovered in the UK decades before and during World War II. Soldiers were dying and they needed from infection not the actual wounds and they needed some way to save them. Over in England and over in the UK were like we're going to see what we can do with this mold this guy found 15 years ago and see if we can't develop it into a drug. But they were getting bombed every night so they couldn't really have a lab in the UK.
Speaker 4:Yeah, that makes it tough.
Speaker 2:So they came to the US and went to Peoria, Illinois, at the labs there and they started having people bring in all sorts of moldy objects to see which one produced enough penicillin for the right strain. It was a moldy cantaloupe from peoria, illinois, that had the penicillin that was developed into what we know is the antibiotic penicillin I gotcha.
Speaker 4:He's a nursing student, by the way.
Speaker 2:Yeah, yeah that's like one of the coolest. That and the the thing I learned about sickle cell trait this year were like the coolest things I ever learned so far in school sickle cell traits so you have sickle cell disease and sickle cell trait.
Speaker 2:Sure, sickle cell disease, you're going to die in your 40s or 50s, probably, if you make it that long. Sickle cell trait is when you have one gene of sickle cell and not both, and it's actually kind of an evolutionary adaptation and that's very prominent in areas where you have a lot of malaria. Okay, sickle cell trait stops malaria because when you, when you are, your body's put under stress whether you get the parasite from malaria or you are in a car accident or experience low oxygen levels your, your blood cells will go from being normal to sickle.
Speaker 2:Yeah, they will. And when you have malaria, the sickling kills the parasite that causes malaria and then you're cured of malaria.
Speaker 4:You'll have NFL football players who cannot play in Denver.
Speaker 2:Ryan Clark. He found out that he had sickle cell trait.
Speaker 4:I mean he could be there for the game, but he could not exert himself when he was in Denver because of the altitude.
Speaker 2:And it's actually an adaptation to stop malaria. Like 90% of all sickle cell trait, people are in the areas with the highest malaria incidents.
Speaker 4:Measles, mumps, malaria. I've had that one Tonic, water Tonic water, quinine, it's to treat malaria.
Speaker 3:Tonic water Tonic water Quinine, it's to treat malaria. I got you. Tonic water became popular gin and tonics because quinine fights off malaria. Huh, so when we began exploring through Central America, tonic water was regularly drinking by the people that were in that area to help prevent the inception of malaria the things he learned. Wasn't there, like one of the one of the, the inventor of the measles vaccine, was like here in Macomb, like that house there on Washington Street here.
Speaker 2:I'm not sure.
Speaker 3:I don't know about that, that house there on Washington Street, I'm not sure I don't know about that. There's a big sign out in the front of that yard about this doctor that grew up there.
Speaker 2:I'm not certain about that, but I haven't learned anything about that yet. But maybe I just missed it, or just something, I don't know.
Speaker 4:It might be. Yeah, I don't know that one. Honestly, I don't follow a lot of medical research, so either. But keeping up with my uh, with my fat electrician though, no who's uh godfather for the uh green berets. That was so. That guy was awesome.
Speaker 2:That guy was how was he still functioning, functioning on a operator slash agent level into his 80s he just unfolded what they said when Iraq kicked off they, they.
Speaker 4:He just undid a folding chair the. Cia sat in the Pentagon waited for him. He's like are you gonna let me do?
Speaker 2:this like I'm not leaving until you give me an assignment me into something.
Speaker 4:Yeah, this is a guy that's chased down Gaddafi.
Speaker 3:This is a guy that chased down the jackal yeah, the jackal, I mean just I, I really enjoy that guy's info to iowa if we would have said nobody ever, if we would have iowa and look this dude up and just be like let's go out and get a burger.
Speaker 2:Allegedly, if you email him he will meet a lot of his people for lunch and stuff.
Speaker 4:We've sent him some stuff by guarantees Such a busy guy because he's not so much more popular now that he's doing. What he does on his own is only a fraction of what he does on other podcasts and other formats have a little more time.
Speaker 2:which is his podcast. He's got the, the unsubscribed podcast right other stuff. He's become a lot more popular, so I imagine it's a lot harder to meet him now right someday but he seems like an awesome dude right kind of like us but but you guys, I'm kind of a dick Well you have to be.
Speaker 4:You own a bar, the bar and there will be some show announcements coming up for that one here soon, maybe around the April 12th date time. More. I got some logistical things to seize up, but then we'll be announcing some stuff for the Ritz here for April Daisy.
Speaker 2:Grover Boys got to roll roll, see ya always. A pleasure seeing you, brother.
Speaker 4:I'm ready for another show me too man been slacking on that end, but part of it was the nice people in the comb decided not to let you have the upstairs we had to figure that one out, and uh, don't really want to have it anywhere else.
Speaker 2:I know we'll make it work downstairs and eventually, hopefully I can figure something out to get the upstairs going again.
Speaker 3:I'll tell you what you do. You sell tickets in advance. Restrict them so that you can still move around in the bar, but don't sell them cheap. Sell them for a good price, Right.
Speaker 4:And what I'm excited about on this one is this is actually a touring act so we're not just asking local, but I got one local band to come in and open up out of quincy, alex. I'll announce that later, but yeah, we got some good groups from out of town coming in so you ever been any really badass venues?
Speaker 4:I've been to several badass venues we've played rock or anywhere he goes is a badass venue oh, nothing that not cool, like I don't I don't go to chicago if I don't have to, but just just our area has really good venues. Like I said, a little pizza place in peoria, you know, is an awesome venue. There's a spot, there's a several spots in the quad cities I'll remind you of, like an old dark, you know kind of punk rock type scene type clubs and rascals that's up there to Skylark and rock islands, amazing, uh, we played at the redstone room which is downtown. Uh, quad cities, there's just a lot of cool places up there. Red flag in St Louis is a really cool spot, uh, and just over a year been to a lot of good. Half of them are closed. That I've been to over the years. So the older I get, the more selective of shows I want to go to. Yeah, yeah, that's kind of what we're talking about with that keep on walking thing man.
Speaker 3:Yeah, the older you get, the more it starts to become more about the quality of the experience.
Speaker 4:You know, and the thing about having a band in the area is I'm buddies with the other bands in the areas and you know I normally like a lot of their music. But if I don't, I'll still show up to support them, you know, because it is what it is. But we had a really good show on this last one and I think Seth is stepping away from it for a while probably forever but uh, once we get that situation figured out, we'll be playing again. What does seth do for you? Seth is our vocalist. Why is he stepping away? Uh, he's gotten into some other stuff with uh, flying drones and making videos and stuff with a buddy of his.
Speaker 4:They both still work full-time jobs, but they have a part-time job just making and editing these videos with drones and stuff for different farmers businesses. Do I know the friend Tyler Donaldson?
Speaker 2:Oh no, I thought you thought maybe Another Bushnell kid short guy.
Speaker 4:That was his age. Yeah, there's 13 years between my brother and I, so yeah so, but now we're ready to. We're ready to kick off some good shows.
Speaker 4:I wish we'd have gotten a St Patrick's thing done this year, but there's like three other shows, yeah, in Peoria and Springfield and in Quad Cities on that weekend you know, know, my whole thing with our shows was bringing the scenes together, because we'd bring bands out of Springfield, peoria, quad Cities, quincy, you know, and I like getting a band from each or a couple bands from each, just to mix it up and guys meet each other and they set each other up for more shows. It'll be a good time and there's some good shows coming up in Gales. There's some good shows coming up in galesburg, really good shows coming up in galesburg.
Speaker 2:I've I've been thoroughly impressed with all the the band members in the crowd that come to these, just how phenomenal and fun they are to be right, it's just like any other crowd.
Speaker 4:You got a couple bad apples, but for the most part, honestly, we police ourselves up. We take care of each other.
Speaker 2:I think we've only had one person get super duper drunk and be annoying one time. One time, yeah, with with your crowds like it's been.
Speaker 4:Everybody else was just out there to be fun and make sure everybody else had fun and even if they didn't know what was going on, they were coming to check it out yeah, and it was the music might not be their thing, but they were there just to be part of it.
Speaker 2:And I love buying the shirts of the different bands Like I just like getting those. I see you're wearing a shirt I have already yeah, the.
Speaker 4:Hate Division shirt. They played up there at one of your shows. The guitar player, Tyson Dockery, who's a guitar player for Hate Division, has actually been doing our twist the blade recordings.
Speaker 4:Oh nice, so we go up to viola and he makes the masters all of our stuff. He's excellent dude. I like them. When I heard them, they're really good. That was. That was the one show where nothing went right the whole night. Yep, one band was half hour late getting their stuff figured out and and uh, that was well. That was the only show we tried. Five bands, yep, and we've decided to never do that again.
Speaker 2:I think three will be good. Three will be good because you'll have less downtime switching everything out so they can play a little bit longer, right?
Speaker 4:plus you have that extra slot to split up and we want to see how things are going to go downstairs. Yeah, I mean, it could be like oh, this is how we're doing it from now on or it could be like we're never doing this again.
Speaker 4:Gray box he says yes, but no. I'm big fan of a lot of the groups we got in the area, so do what we can to help them out, but it's nice to get a touring actor, something from out of town every once in a while too there have been a couple smaller bands, more like punk, emo stuff popping up around macomb yeah, and I think it's cool, I like.
Speaker 2:I like that genre too a lot, so I'm excited to see what they can do that was a diaz product I got some people trying to get like a punk emo night set up so that'd be fun.
Speaker 4:Yeah, it'll be different something nobody does you know? I actually got a band for that. Oh so, I does you know I actually got a band for that, so I'll hook you up on that. I got a band for that.
Speaker 3:Want to try some of this thing, Kenny.
Speaker 2:Give me another 20 minutes. He's enjoying his.
Speaker 4:The Nika's very good, but I know that if I too much, too fast, I won't be enjoying it. At a certain point I'll just be here for the next one and I'm going to challenge you. No, it's good stuff, but no, I'm excited. You know, it's kind of a bummer having to sit out a lot of the summer shows, kind of fixing our situation, yeah, but you guys seem to really be cranking it up.
Speaker 2:Localist stepping away. Seth Quinton, you guys seem to be really building up some steam.
Speaker 3:when you were going, we got sorry why I said in my one I just get a different vocalist. I mean, I we're working on it takes time it takes time to get up to up and I guess my big thing was I don't want the next guy, I want the right guy.
Speaker 4:You know I, you know we're putting a lot of time and effort and some money into this. I want the guy that's going to be excited about coming to practice, excited to write new parts, someone we actually want to hang out with, not saying that seth wasn't those things, but we want someone like seth, that you know what's this day, whether we're in a band room practicing for something, or we just the four of us got together and went to b-dubs and hung out. You know.
Speaker 2:Yeah, that's what we want, like if I, the music isn't worth it, if I can't stand to be in the same room with you yep, you're seeing that with a lot of the bands that have been around for a while in this area right now they just keep splitting up and breaking up and getting they get back together, but there might be one or two different guys from a different group that joined their group.
Speaker 4:Yep, it's just yeah. Yeah, I know, and I'm just not. I'm just not interested in in being in a band that's going to play a bunch of other people's music or covers and stuff like I.
Speaker 4:Just that doesn't interest me at all. I like a lot of the bands around the Captain Geach is really good, captain Quirk is amazing. They do a lot of like Kansas and like 70s rock and stuff like that. The other band I'll tell you about, there's actually a group in is it Final Start, last Start? A bunch of high school kids from Colchester that are playing a cover band and they're very good, interesting, and they'll get there Nice and they're very good, interesting, you know, and they'll get there nice. Very, very good group.
Speaker 2:But I hadn't heard anything about them, but that's nice to hear. There's another one coming up.
Speaker 4:Well, I told ty I was like I'd really hope that we get something figured out, you know, by the end of the summer, because I'd like to have a show with them, just to be like, you know, the guys of the area get together, you know, it don't matter what you're playing or what you're doing, just just get everybody together and be like cool man, you know, help them along and do what we can and it's.
Speaker 4:It's hitting that point where a lot of the staple bands of the area are starting to fade out and go away, right, and we're kind of waiting for the next bands to come up well, and that was kind of the idea was, you know, hong kong decided that they were gonna yep, hong kong sleepover decided they were gonna hang it up and I was like, okay, well, let's kind of, let's kind of usher this thing along in town and then see what kind of interest and it's like it's almost dead right now in macomb again. And yeah, and what we found was we would advertise at western and stuff, but it wasn't a majority of college kids that were coming to these things.
Speaker 2:Yeah, I think I've got a group of people that would enjoy it now that I wasn't as close with before. That I can now be like hey, come to this.
Speaker 4:Especially if we did it on a drill weekend.
Speaker 2:They would have a blast.
Speaker 4:Yeah the drill guys are, they would have a blast yeah.
Speaker 2:The drill guys are always a lot of fun.
Speaker 4:But uh, and another thing that you don't see a whole lot of anymore is when I go to shows or we play shows, it's like it's a metal band night or it's a hardcore band night or something like that. Growing up, you might have a cover band, a pump band and a metal band all in the same night in someone's garage and you just stay for the whole thing. So I'm I think it'd be fun to do something like that again. I do too and then you get this guy that really into punk. But he hears your version of metal. I call what we do party metal. So he might hear that and be like well, you guys are pretty damn good, you know.
Speaker 2:And then you're crossing the streams a little bit and I think the variation is really good, because people may not want to listen to the same type of sound all night right given that variety is nice but the same time, your hardcore fans of a certain type will want to come to the other one.
Speaker 4:Yeah and yeah, it's. It's just a fun. Fun get together good following it really is. And fun get together good, following it really is. And having a having a venue owners that your best friends with helps a lot.
Speaker 4:It does having a best friend that's in an awesome band and brings all these bands to you but you know, we're to the point now unless you're like a high school band that's playing stuff. We're to the point now where we all got kids, we all got wives, we all got you know hey, do you want to play this weekend? Now, we can't. We got you know go do our timeshare this weekend or something stupid, yeah.
Speaker 3:I don't know if I want to have any friends that have a timeshare.
Speaker 4:I don't either. It's just the first thing that came to. I've never heard of a timeshare turning out well for anybody Not unless you've got money. You don't care Right.
Speaker 3:I'll tell you the greatest timeshare I've ever heard of. But you've got to put like 20 years of your life into it to be able to really do it Before it pays itself off.
Speaker 4:Huh, before it pays.
Speaker 3:Well, my dad was in the military, yeah, and so, as a military retiree, he can make use of military recreational facilities all over the place Very correct, yep.
Speaker 3:And so not just recreational, any facility. And so they'll go and they stay at some of these recreational facilities. There's one up by La Crosse, wisconsin. There's another one that he likes to go visit out there in Iowa, there's another one that he likes to go visit out there in Iowa, and it's like renting a cabin or an apartment for a fraction of the cost. I'm not saying that the military is doing the best it can to take care of its people, but it's doing a pretty good job.
Speaker 3:You know what you're getting into when you sign up you know Well, I think a lot of people don't understand that. I think there's two kinds of people going into the military. There's those that sign on for a contract, for whatever reason it might be to cut their teeth as an adult, to sever the ties from childhood, to have it experienced, to get college paid for, whatever. And then there's people who decide and God bless them. The United States is lucky as hell that we have these people amongst us that decide that career military is where they're going, because I really do believe that they are the backbone of the United States military that keeps it functioning. Because the people who were there for four or six years or whatever, I really think that by the time they really realize and learn what they're doing, they're probably on their way out the door well, and a lot of those a lot of those three, four year guys they are.
Speaker 4:I don't know how long some of them like. I signed up in april and I left in may, but a lot of these guys they'll sign a contract. They won't go for eight months to a year and they're they've signed their contract. They're in for a year by the time they get all of their training done and they're sent off to their base for however long. They've only got a couple years left yeah, and so so it's the it's the career guys.
Speaker 3:My dad was, uh, a full-time active reservist, right, so he was in the reserves, but he was a full-time, went to work every day for the I played that game for a little bit yeah and uh.
Speaker 3:From what I understand I was never yeah and from what I understand I was never in the service. But from what I understand, like the guys that were doing that are the guys that really kept those airplanes in the air, kept that base working, keep the military working, and so when they get done with that career, I believe they deserve to be able to make use of these recreational facilities.
Speaker 4:Absolutely.
Speaker 3:To be able to stay in quarters and whatnot as they're traveling and my dad does.
Speaker 4:He really likes using those facilities and that's when your dad got into the military at a time probably where I'm not going to say that there aren't people out there with with genuine interest, but it certainly was love of country like yeah, my dad got, and if it, wasn't then and and I'm not saying anything against this because I was one of those people but there are people. You get a contract bonus, you get education paid for to where you can better your personal situation by joining the military, and I don't think there's anything wrong with that not at all I'm not saying there is no, I think your the intentions, change your your approach to it I won't argue that either.
Speaker 4:Yeah and and what you're willing to do for it and there's kids that see twenty thousand dollars sign on bonus and they have no idea what they're getting into, you know, and they either come around or they don't.
Speaker 3:But if they don't, they pay it all back. $20,000 isn't enough. No, it isn't enough, and a lot of people don't get that. You're not just signing up for a job. That is a way of life.
Speaker 4:It is, and some people need that way of life to function Like they can't as a civilian. They don't know how to. You know there's nobody to wake them up and tell them to go somewhere and do something. There's, there's people that can't function without that direction.
Speaker 3:Once, even when my dad retired from the Navy yeah, and I am now 44. That means 30 years since he retired. He was in for 22. He has been out way longer than he was in and I'm telling you right now I don't think there's ever been a day in those 30 years where I have had an interaction with him and I got to hear about the navy. Right, it was his life, it was well, maybe guys are a little off.
Speaker 3:I'm not just kidding I think I don't know, because I know a couple army guys that are even worse than that. I know a guy. No, they're like I said, there's bad apples in every crew navy seals.
Speaker 4:There's a few bad guys in there too.
Speaker 3:You know, it's just what I'm saying is I think anybody that puts a career into the service, be it because it was just something that clicked for them or some sense of patriotism or whatever. I think it becomes a part of not just who they are but, um, they're so vested in it Like my dad refers to it as his canoe club. Yeah, when I, when I was a teenager, I told my dad I wanted to join the Marines and he was like I'll kill you. He's like I can't have you join the Marine.
Speaker 4:Yeah, that sounds like a Navy guy you want to join service.
Speaker 3:Yeah, that sounds like a Navy guy. You want to join service? You're going to join my canoe club?
Speaker 4:There you go, no, but there's also something to be said for a kid that wants to get out of the projects, or a kid who's brilliant, but parents don't have any money to send them to college, or you know any number of scenarios where joining a military service as long as you do what you're asked and everything joining a military service to better your situation, I mean, yes, there has to be some sort of sense of patriotism and pride, but, like the guy that joins because I just got to get off the streets, or blah, blah, blah I don't think there's anything wrong with that, though, either.
Speaker 3:I think there's a whole ton load more ways that a person could do a lot worse. Absolutely Just say I'm going to go join the service and you know, you don't know. I'm sure there's many, many people who, like you said, to get out of the projects, to get out of a bad neighborhood, to get out of a bad environment, join the service and then discover that institutionalism is for them.
Speaker 4:Right. They like that being part of their life and they stay in because during world war ii, or before we got involved to united states, got involved in world war ii, pearl harbor happened and then everybody and their brother signed up and there was a number of suicides and you know, self-harm that happened during that time for guys that couldn't, for one reason or another, yeah, serve and are we ever going to? See that level of patriotism again.
Speaker 3:I don't know well, see my family and my family, my generation, is basically the first generation that didn't have almost a total enrollment in the navy. I got you, I got an uncle who tried to join the navy and his vision was so bad they wouldn't let him in. Yeah, and he didn't come home that night and my grandmother and my aunts and my uncles were out looking for him because they were afraid that he might do something to himself because he was the one boy in the family, yeah, that couldn't join the Navy.
Speaker 2:If, if if listening to the fat electrician has taught me anything, yeah, it's. If that guy would have found a way to cheat the eye exam, yeah, he would have been one of the greatest soldiers in US history, because you got Ching Lee.
Speaker 4:You got somehow got to California to join the Marines at 15.
Speaker 3:Went on to become a garbage man and joined the Teamsters and worked for like 30 some odd years Right as a garbage man, teamsters and works for like 30 some odd years as a guard train and he is, quite frankly, the toughest, strongest onriest, just. He's just. I'm telling you I only got maybe two uncles. I've had a lot of interaction my mom's older sister married and that man. I've had a few interactions with him. They've all been very positive. But the other uncle, uncle Al, the one that was the garbage man Okay, he was a driving force in my teenage years.
Speaker 4:Okay, everybody's got to have that uncle yeah.
Speaker 3:And my uncle was the fun call say move your ass or I'm gonna move it for you. Yeah, and you know like he moved us a couple of times. We moved a lot. He showed up to help move right. Man, he put a foot so far up your ass you'd be chasing. Whatever the hell he stepped in that day.
Speaker 4:Yeah help me or get out of the way exactly, but the thing was, he was also good I see Caleb tend to bar that way a lot actually.
Speaker 3:I, I'll be accurate. The papers would be so thick and heavy that I couldn't load the whole all the papers in my paper bag. So my parents would come out with a car and load the papers in the car and they would sit down at the end of the block. I would deliver the papers to my paper bag and then I'd go to the car and refill. There you go, then move on to the next block.
Speaker 3:When my uncle would come to visit, he would come wake me up from my paper route and say don't wake up your parents. I want to take them. And he would be the one to drive around the block and wait for me. And then we'd go get a newspaper and with my dad what I would do is I would I'd read the funnies and he'd read the paper. We'd go to like Casey's and get a couple cups of coffee and cinnamon rolls or donuts, whatever. We'd go, sit down by the river and bullshit hang out with each other and I'd have those. I'd have those mornings every now and then with my uncle, al, yeah. And the thing was the conversations with my uncle were completely different than never seen my dad cry. But my dad was kind of good where he's, like, quit crying, or I'll give you a reason to cry.
Speaker 4:I mean all that, all that emotion's got to go somewhere, dude whether it erupts at once or perspective of who he was as a man.
Speaker 3:Now, my uncle L, he was just a very strong person, character-wise. Right. My dad told me one time he was like my uncle L had multiple daughters and he paid for the weddings and he paid insane amounts of money for the wedding. My dad just recently was telling me I think he, I think he's. He said he thought it was probably about a thirty thousand dollar wedding and this was like probably in the 1970s, 80s, right that's a lot of money back then.
Speaker 3:And here's a garbage man showing it up because my uncle knew how to work. He was a, he was in his 60s and I think he was on like social security and he was cleaning like a local restaurant kitchen for some extra dough. Yeah, like a, like a ironically, I think was actually a bait and he was. He would go in there in the mornings and clean up and you know detail, clean all the kitchen to have it ready for them for the next day. In his 60s that's awesome.
Speaker 4:He's like it's a different breed man it was a it was a different time it was. You know we didn't have so much to. It's a good and a bad thing. We've got more resources to help people nowadays, but we got more people that can abuse those resources, and it's just. You know. It don't matter what side of the aisle you're on, it's do you want to work or do you not want to work.
Speaker 3:It's what it comes down to well, and I think part of the problem was and none of us want to work don't, don't get down to well.
Speaker 4:I think part of the problem was and none of us want to work don't, don't get me wrong. There I I wake up in the morning and make myself go some days I'll argue with you that I think most of us want to work now.
Speaker 3:Whether or not you want to go to work to do a specific job might be a different story yeah but I think most people wake up in the morning and want to feel like they they're going to do something with their day.
Speaker 4:Well, that goes back to the guy that needs that military structure. Does he stay in 20, 30 years, you know, so that he feels like he's accomplishing something that day, or you know, it could be a guy that's a civilian that has to make himself give himself structure. And some guys can't do that. Yep, Some guys can. So when I was in high school I worked in pizza. No shame in it.
Speaker 3:Either way. And I was working at a well-known, nationally established pizza chain, okay, and I was the only one there on a Saturday afternoon because the manager stepped out to do a delivery or something and there was a guy that was sitting there eating pizza tall, skinny guy and he walks up and he says uh, are you, lucas, young? And that's where things got scary, because I was like uh, yeah and he's like all right.
Speaker 3:So some of your peers, uh, no, youth, they worked for me and they told me I needed to come talk to you. I need somebody to run my kitchen. Okay, he ran another pizzeria not a local chain, but chain in this area. Okay, and uh, he told me, give me favorites and give me full-time hours if I come to work for him. And so I come to work for him and it was a pretty stressful environment and I mean, I was 17, yeah, I'm working 40 hours a week in the evenings running a pizzeria kitchen. And uh, I was like deu, I'm out of here. And he's like great, you're not allowed to leave until you find me a replacement for you. So I'm at school the next day and my buddy's like I got to find a job and I was like ding, ding, ding.
Speaker 4:I got you, I got you Good job.
Speaker 3:So I trained him to do my job and then I GTFO'd boat and, uh, my buddy was working there when one of the guys we went to school with ran in the door one night, ran in the bathroom and climbed up in the drop ceiling to hide. Shortly after that the police came in looking for him and my buddy knew who he was, where he was, what was going on, and I think he kept quiet and he let that dude stay up in the ceiling and the police split. That dude joined the Marine Corps.
Speaker 4:Yeah, and for some of these guys, they're in a situation where they're stuck, they can't get out of their own way, or they can't get out of their own. They they repeat the same habits because they're in the same place, around the same people doing the same things, and a lot of times it's like I've got to get out of here in order to make myself better. I've got, I have to leave this environment, and the military offers you that opportunity peers at western party.
Speaker 4:Well, it's funny how you just run into people at a party at western because for some reason, that's that's what happened here for a lot, a lot, a lot of years. So just people you thought you would never see again, and then you walk into some frat house on Western campus is like I haven't seen you in five years. Oh yeah, man, I'm doing this or that. That seemed to be the norm for a while, but we're going to wrap this up here soon. Caleb, what's on the horizon?
Speaker 2:What's going on at at your neck of the woods?
Speaker 4:uh well, spring break, so I'll be behind the bar bunch this week. Uh, we'll have a little saint patty's day event I do miss the bush peach on tap that that was clutch I still have a little bit.
Speaker 2:I just swapped it out for yenling because well, you had on there.
Speaker 4:Yeah, it's a good money maker I've got a couple things.
Speaker 2:Once I run it out, I'll put the, I'll finish the peach off, um, but we'll have, you know, we'll have st patty's day thing coming up. We'll have taco tuesdays, happy hour on fridays, um, karaoke friday nights, uh. Well then we'll have the the metal show april 12th.
Speaker 4:Yeah, one of those are a metal band, the other band's a punk band. Oh, that's gonna be perfect. The other band's kind of a heavier rock band oh, this is gonna be perfect it's gonna be a good show like I got more details coming um. Like I said, you got the logistical part of things to figure out. But that's the fun, and being a promoter I guess um Doing what you can to just kind of keep people interested.
Speaker 2:Yeah, so. But yeah, I mean push through to the end of the semester and we'll have a few other events as they pop up, but we don't have dates set for them yet. There you go.
Speaker 4:Well, awesome Sounds like things are still rolling, everybody's still working.
Speaker 2:Oh yeah.
Speaker 4:Everybody's doing their thing. It's just nice to get back here and catch up from time to time. We just got done with the girls' basketball over the last several weeks, which ironically happens on Saturday mornings.
Speaker 2:Yes, it does, yes it does.
Speaker 4:So I got to do the dad thing and go watch Daisy play, and I'm on that park board too, which is a whole other experience we don't have time for, but you know doing what you can to keep things funded.
Speaker 2:I imagine that's like trying to be on an HOA board.
Speaker 4:Uh, it's not that bad, um, but it's. It's an experience. You learn a lot what. What all goes into programs for your kids and keeping them going. So awesome goes into programs for your kids and keeping them going so awesome. Well, we will cut this one out and I'll have it up here in a day or two, and then we'll uh, get ready for episode 100 see you next time and see you april 12th, and I'll see you before then yeah, well, we'll have some stuff coming out about the 12th.
Speaker 4:It'll be a good time. Perfect all righty peace out, peace out.
