Episode11

YUUGGEE Announcement. 

Transcript

SPEAKER_01 0:00

All right, howdy y'all. Welcome to episode 11. 11, week 12. Episode 11, week 12. You had a moment there. I did, I did, I kind of forgot. Episode 11, week 12. It is not Saturday. I know we went talk this huge game about Saturday, Saturday.

SPEAKER_02 0:21

Sunday, Sunday, Sunday. Yeah, exactly.

SPEAKER_01 0:24

Nah. No. That didn't happen. That didn't happen. So here we are, back on a Monday. We are recording this on Monday. You are listening to it on Tuesday. Excuse me. Tuesday. Yes. We're recording on a Monday. You're hearing it on a Tuesday. Yeah. Yeah. Christened on Tuesday. That's right. Born on a Monday, christened on a Tuesday. Solomon Grundy. That is neither here nor there. Welcome to Brew House BS. I'm owner and head brewer, Clayton Goins, here with the man, the myth of legend.

SPEAKER_02 1:02

Uh Sharok Gandhi.

SPEAKER_01 1:04

C. That means yes. Let's just look. Obviously, we have nothing going on. We don't. There is nothing happening at all. But we do, though, don't we?

SPEAKER_02 1:16

Uh-huh. Oh.

SPEAKER_01 1:20

Do we? We do, sir. So let's get into it. Algebira. Reporting on the middle yeast. So I figured I'd give you an update. Um, there is no definite brew date for the Ayatollah Ale. There's um, I'd like to do an Ayatolla ale.

SPEAKER_02 1:41

Too soon? Too soon. Too soon? You gotta do it around Christmas.

SPEAKER_01 1:45

You know what? Let's backpocket that. No, Christmas. Ayatola. Yeah, yeah, yeah, yeah. The Ayatollah Ale for Christmas. That makes sense. Yes. It's exactly what we need to do. I mean, not Easter. Easter is the Lord's Day. Yes. Or or in May, we could do the we could do the whore moose hefewizing for the strain of whore moose. That'd be good, the whore moose hef. Yeah. The streets would go rampant. Close that bitch off. To um, I will neither confirm nor deny that these mezcall tamarindos are tasting. I don't know what you're talking about. Beautiful right now. I don't drink. The lore is deep on the mezcall tamarindos. We'll get into that later. So let's get into the updates. Let's see what in the hell's going on. What is going on? What the hell's going on? I'm gonna hit it from the top. I'm not gonna bury the lead, folks. We're gonna get straight into it. As of Tuesday, the 31st, which is the which is when y'all are listening to this, hopefully, because you tune in on time, follow us, brewhouse BS, everywhere you get your podcast. We are servicing the the kitchen, the eatery, with 100% beef that my family and I raise on our old family ranch out near Barrie, Texas, about nine miles from Corsicana. It's the A.A. Cox Ranch, which is named after my great-grandfather who started the ranch back in the back in the 40s, I believe. Okay. The old black and white photos that y'all have all seen when you walk into the brew house, there's three of them. Mr. Cox is on one of them, and all three of them have the different registered polled Herfords, Hereford cattle. Mr. Cox, which was Atwell Allison Cox, he was the one, he was the one who started raising polled Herefords on that property. We don't, we haven't, we we've lost and gained some of that property over time. Just, you know, life happens. Yeah. Okay, this hell this was 60, 70 years ago when all this was originally established, right? So we've gained most of it back, and my dad through the years, hell, it's 12, 15 years now since he's been rebuilding this herd, this wretched Pole Herford herd. And he's built it up and he's built one one hell of an operation. We're gonna have a lot more, so y'all are gonna get we're gonna do a lot more photos and videos. Y'all are gonna get to see exactly what we're talking about. We just um raised, he was pasture raised. In short, we raised the steer off this polderford herd. He was pasture raised, and then he was fed out with brewer's grain. So the grain, the spent grain from a brew day, right? So I I do my mash and I've got all this grain left over. Well, we've been collecting that for well over a year now, yeah, and feeding out cattle with it. Excellent, right? Well, we selected this steer, pasture-raised beef, coastal grass, coastal hay during the winter. Beautiful, beautiful Herford beef. We selected him, cut him, pasture-raised him. When it was time to feed him out and gain him some weight, we fed him off of the brewer's grain to bring him to weight. So it's pasture-raised, brewer's grain finished beef. That is what we're servicing with the kitchen right now. So all your hamburgers, all your burgers, your patty melts, anything beef for the time being is gonna be exclusively AA Cox Ranch beef. Pasture-raised, brewer's grain finished. When we say farm to table, we're being dead serious about it. I want to put a shout out to Hoozers. Thank you. 100% shout out to Hoozers. We're Hoozers is phenomenal. And whenever this steer runs out, we go back. We're gonna be getting Hoozers again because their beef is phenomenal. We will always have this is a commitment that Chef and I have with all of you. I'm glad you brought up Hoosers. That's absolutely true. Because we we have a commitment, we will always use locally raised beef. And that's just the way we see it. That's us personally, we see it that way. We we believe in that beef. Hoosers raises unbelievable beef. Yep. We think that AA Cox Ranch raises great beef as well. So that's gonna be where you're gonna be getting your beef from. So you have full confidence when you come in to feed yourself and feed your family, you're gonna be getting the best beef in the world. Yeah. There's no question. So for the time being, we'll be using AA Cox Ranch. Yes. Beef, which is going to be just outstanding. Um, on Friday night, I'm not trying to jump ahead of Chef here, but I just want to say to dovetail off of that, you're gonna get, all y'all are gonna get to eat steaks. We're bringing back steak night. We're bringing back steak night this Friday. April, my God, look at the cave. Should be second. April 3rd. This Friday, April 3rd, we're bringing back steak night for the Friday night special with a cave. Friday night with a cave. We're bringing back steak night. We're not at liberty to discuss yet exactly what cut of steak it'll be. But you're you're you're gonna get Cox Ranch steak cooked exactly how you want it. You're gonna get a loaded baked potato with all the fixes. All the fixes. All them goddamn. All the trimmings. Them dang old trimmings on that baked tater now. Yeah. Fool around with me.

SPEAKER_02 7:43

The bacon, the charts, the all that shit.

SPEAKER_01 7:46

All of it. All that shit. With a beautiful mixed green salad with a house dressing. Yep. That's gonna be the Friday night special. Do not miss that. Um, we've taste tested and we're gonna taste test tonight some more, which it's just it's a terrible. It's you know what? It's an awful chore to have to taste test this before. It's gonna be R and all this beef. It's gonna be awful. It's gonna be so bad to have to taste test this beef. I know. You know what? We somebody's gotta do it, folks. Somebody's gotta do it. We'll take the bullet. We will take that bullet to the dome. Because somebody's gotta do it. Somebody's gotta quality control this damn beef.

SPEAKER_02 8:26

And if we we need to test it before we test it on y'all.

SPEAKER_01 8:31

Yes, before you have it, we have to have it. We don't want to. No, we really don't. Oh no. Oh, I know it. It it this is a huge you've you've heard us discuss this, a lot of y'all have on and off in the brew house about what we've been building towards for a very long time. About two years now. That's 100%. And and we are just so excited. So that was a bit of a ramble, but just to wrap it up, what's going on in conclusion? As of right now, moving forward for the next few weeks, we will be serving exclusively AA Cox Ranch Beef out of Barrie, Texas, which is our family, which is my family ranch that we've had since the my dad is gonna be so pissed that I don't know the date. I can't remember. Late 40s, early 50s. Korean War. Okay. Since the Korean War. That's a good date, Mark. There you go. Somewhere around the 38th parallel, Korea. Somewhere around Kim, you know, Kim Il-sung. Okay, just something like that. We've had this ranch for a very long time. My dad has built it back to what it is now. Heli's won off this register Hereford, off these registered Herefords, he's won grand champion at the State Fair of Texas. He's won the reserve grand champion with us at Houston. He's been putting in. So shout out to he's very shy. He doesn't, he's not gonna wipe this, but it's just he needs this kind of credit. Shout out to Atwell Sr., my father, for building this back up. And it's a it's an absolute honor of mine to get to serve this to y'all. We believe in this product. We know this is going to be fantastic. And again, we will only ever serve locally raised beef. Yep. Be it AA Cox Ranch or be at Hoosers. We are serving local beef. We're not gonna serve any of y'all. We're not gonna serve y'all trash. We won't, we won't do it.

SPEAKER_02 10:29

No. No frozen patties.

SPEAKER_01 10:31

No, we don't do that. Everything's hand rolled. So I know sometimes it's agitating because Chef will say no doubles. Yeah. Well, that's because I don't have enough beef. That's because y'all clean us out. He's gotta go, somebody's gotta roll them damn burgers because shit ain't coming pre-packaged, boys. No. You know? We are so fired up about it. Can't wait. I'm gonna turn it over to actually before I turn it over to Chef. Let me give y'all a quick brew house update. You know, brew house, this is the beer. Now I'm talking about.

SPEAKER_02 11:06

Yeah, I don't know much about beer.

SPEAKER_01 11:07

You don't know shit about beer. Yeah, that's right. So all of our beers are on draft. We're back up to four. You know, I know last week was what I call a reload week. You know, we were down a beer, down two beers. That's always how it goes. You know, every four or five weeks, y'all know this. My regulars know this. You give me shit about it. Bullying works. I get it. We have a reload week. We're just kind of down a little bit. Everyone, calm down. Just breathe. Because guess what? We got all four beers now. Yeah. And we're fine. Last week was my reload week. I was out. Yes. Y'all cleaned out. There's some lore behind that. He'll get into that in a minute. It has to do with Benjamin Edward Keith and, anyways. Yeah. But for the brew house this week, we have all four beers, and they're all drinking phenomenal right now. The uh the cold beer is totally cleared up, and it is just crystal clear to look through, and it is just so damn crispy. It's phenomenal. Can't make sure y'all come in and have some of those this week. It's gonna be phenomenal. Krudu's drinking great. It's roasty, it's toasty, it's clean on the finish. It's wonderful. Hop around and find out. Absolutely fantastic. It's piney. It's got a little grapefruit citrus. It's got a little, it's got a little uh little dumpster dank to it on the end. It's just am I going to have multiple hop around and find outside of a stubby sitting on this patio? Absolutely not, because I would never do that because that's unprofessional.

SPEAKER_02 12:34

It is very unprofessional. That's unprofessional. We'll do it after the podcast. So no one knows. Maybe, maybe not. No, I don't know.

SPEAKER_01 12:42

So that yeah. So the brewery, so yeah, that's what's going on. Uh I want to give you an update. All the beers are drinking great. Goofy foot is still drinking great too, by the way. It is, it's getting better. It it that's what's funny about Goofy Foot. So I'll have some of the regulars that have been coming in and drinking it every week for the last three or four weeks now. And it's and it's so one week or rent, someone will like it. And then the next week, they'll tell me that it tastes off. Or and I'm like, no, it's the same beer. It's just that's part of the fun of a tank conditioned, naturally uh conditioned, naturally. That's right. And it's starting to clear up. You can see your fingers all the way to the room. It's evolving, evolution. Oh, it's great. It's great. So the goofy foot's tasting really well, too. I'm gonna go ahead and just make an announcement here on the podcast, among other announcements, since we're making announcements. Um, the downtown brown's coming back. So when Goofy Foot is gone, the lore of the downtown brown. We haven't done downtown Brown literally like two years. It's been a while. It's been a while. Anyway, end enough of that. Yeah, we're not gonna get into stained. So the the we're bringing back the downtown brown. So when Goofy Foot is gone, that's gonna be the next seasonal to replace it as the downtown brown. It is the original recipe, folks. I I all I did was upgrade the recipe to match the new tank size. It's the same ingredients. I am gonna tank condition it like all the other beers. And since this is an English beer, I'm gonna serve it at about 40 or 41 degrees. I'm gonna serve it slightly warmer, just like we did with the English beer. You haven't had downtown brown since the kitchen opened. That's right. That month before.

SPEAKER_02 14:14

That's right. So literally almost two years. It's been a long time. It's been nested.

SPEAKER_01 14:21

Yes. It's great. I can't wait to have it back. So be on the lookout when I announce that. That's coming after Goofy Foot. So for the brew house, all the beers are tasting great. We have we have a few, we have just a few stubbies left to purchase. But we're bottling again on Thursday this week. And I will be bottling all three of the originals. So I'll be bottling cold beer, hop around and crew dude on Thursday. So on Thursday by 4 p.m., that's when the fresh batches of all those will be ready. So don't miss out on that. Remember, be the hero that shows up to the cookout with the stubbies. Or the Tupperware. Or the Tupperware. Everyone loves that guy. Everyone loves the guy that shows up with the Stubbies and the Tupperware.

unknown 15:05

Yep.

SPEAKER_01 15:07

That's all I got. So what the hell is going on in the kitchen?

SPEAKER_02 15:11

Well, we already announced steak night, so I do have a new sandwich coming out. Oh, do tell! On that chipata. Oh man. It is a chimichuri chicken sandwich. Spring mix, a nice chimichuri, a little mayo, marinated chicken. Grilled peppers and onions, too. Grilled peppers and onions. Oh my god. So if you guys remember my steak sandwich I did a few weeks back or a few months back. That's right. Replaced the steak and chicken. Very similar to that. Very similar. Oh, it's gonna be good.

SPEAKER_01 15:47

Garden herbs, marinated chicken. It's gonna be great. I'm so excited. And anytime Chef makes chimicherry, I'm particularly excited. He makes phenomenal chimicherry.

SPEAKER_02 15:58

Do I know the recipe? No, I just throw shit in the blender. Oh, it's so good.

SPEAKER_01 16:01

Has something to do with the serrano pepper, I assume.

SPEAKER_02 16:04

Yeah. I don't use red flakes. No, serrano pepper. Fresh serrano pepper.

SPEAKER_01 16:08

Everything's fresh. So it's gonna be ciabatta. Proper cibata. Okay. So proper ciabata. Nice spring mix. Yep. Spring mix. Grilled uh caramelized peppers and onions. And that and that dang olemade chimichuri. Yeah, homemade chimery. With a light mayo. Yeah, just a light mayo to tie it together. Yeah. Now all my non-mayo people don't freak out. It's that heavy-duty mayo. Just trust us, the mayo ties this together.

SPEAKER_02 16:39

Yes. It will bring that. There won't be cheese on this sandwich.

SPEAKER_01 16:44

Doesn't need it. No. Because there's gonna be enough, there's gonna be enough full flavor, and a lot of the fat's gonna come from the chimicherry and the mayo, because the chimicherry is gonna be the olive oil. It's gonna be decadent. Yeah, Chef makes real chimicherry. I'm just letting y'all know. Straight up, really high quality olive oil, fresh parsley, fresh cilantro, fresh serrano pepper, red wine vinegar. It's legit chimicherry fresh garlic.

SPEAKER_02 17:07

And if I run out by Thursday, I am out.

SPEAKER_01 17:10

Yep, brew house sandwich, y'all. It's uh special.

SPEAKER_02 17:13

Yeah.

SPEAKER_01 17:13

He we make a certain amount. Don't miss it. Order it early.

SPEAKER_02 17:17

Yep.

SPEAKER_01 17:17

It'll be ready on Wednesday. Wednesday. That's right. Yep. So starting on Wednesday, don't miss it. Come in. Yep. And make sure to try it. I'm personally very excited about it because the steak sandwich was just great. Oh, it was great. And this is a play on that. Dude, I ran out in two days. Yeah, this is a play on that. This is gonna be really good.

SPEAKER_02 17:37

Speaking of running out, sorry y'all for last week. Benjamin Keith, I ordered today. So we're at par.

SPEAKER_01 17:45

Oh, Benjamin Edward Keith. Yeah. Yep. We did. We sat at Meet us. Shout out to Meet us. Nick in April. Shout out to Nick.

SPEAKER_02 17:55

Yes, because Nick needs that. He's a reassurance. Yes, he does. He carries him off.

SPEAKER_01 18:01

He cries if he doesn't. Yeah, he cries a little. Shout out to Nick and his carnivore plate.

SPEAKER_02 18:05

Yeah.

SPEAKER_01 18:06

Sat at Meet Us. Took us like almost an hour. And we pounded and we got through it. And we got that dang old Benjamin Edward Keith. We got that order put in. We are back up to par. Chef is right. It's always going to be like that because we're because of this, because of the way we design the kitchen. Yeah. It's designed not to have mass storage.

SPEAKER_02 18:29

No.

SPEAKER_01 18:29

It's designed for stuff to move and be fresh.

SPEAKER_02 18:32

Yes. So if I tell y'all no doubles, there's a reason. It's yeah. It has nothing to do with I don't want to make doubles. No, no, no.

SPEAKER_01 18:40

Because the beef we use, as we said, it's either AA Cox Ranch beef or it's losers. It's all fresh. Yeah. It has to be thawed out. And we're we don't thaw things out a week or two weeks in advance. No. This is fresh beef.

SPEAKER_02 18:51

Yeah, I thought it out that morning.

SPEAKER_01 18:52

That's right. No preservatives added, no added water, nothing like that. This is and and we take that very seriously. Same thing with all of our ingredients. Chicken. That's right. That's right. We do not buy pre-marinated with seasoned chicken. It's all raw. It's all raw. Good chicken. So hell yeah. Well, that's about it for the kitchen for me. That's all I got for algebra as well. But I do have a question. What's overcooking your grits here lately?

SPEAKER_02 19:31

Mine? Yours? Mine. Mine is people not using turn signals. No turn signal. At a four-way stop.

SPEAKER_01 19:39

So you don't know what the hell that is. It becomes the Spider-Man meme.

SPEAKER_02 19:42

Yeah. Everyone's pointing at each other like. Dude, I'm about to go to Walmart and buy driver's ed books and put them on windshields. Just leave them. Just leave them. Leave them everywhere. Yeah. Because some people cannot drive. My God.

SPEAKER_01 19:56

I tell you what, it is.

SPEAKER_02 19:57

And next week I'll have another music. I'll tell you what. A lot of things irritate me. Oh, Raj is having a kid.

SPEAKER_01 20:07

I forgot to tell you that. Before you tell me that, I'm getting a beer. Do you need one? No.

SPEAKER_02 20:17

Well, you know what? Yes.

SPEAKER_01 20:20

Give me a second.

SPEAKER_02 20:21

He's leaving me to get beer. Small pause. And he's back, y'all. That was a long walk.

SPEAKER_01 20:36

Oh, yeah, it's difficult.

SPEAKER_02 20:37

It is very difficult.

SPEAKER_01 20:38

The sacrifices that we make for y'all are just are just untold. Okay? Now. What's up with Raj?

SPEAKER_02 20:50

Oh, he's having a kid coming. Really? Yes. He and he is. Is Raj remarried? He is remarried. Holy shit. To one of them Persian girls. No fucking way. Yeah. And it's happening. So Raj got remarried. Yep. Cut his hair.

SPEAKER_01 21:13

Cleaned up. Andrew, Andrew, hold on just a minute.

SPEAKER_00 21:20

Trop me gone.

SPEAKER_01 21:21

Yeah, go put that on the counter. So wait a minute. He's got what? Cut his hair? He cut his hair off.

SPEAKER_02 21:28

The f the f yeah. He went through a life transition over the line.

SPEAKER_01 21:34

No, no, no, no, wait a minute. Slow down. Back up, back up. He got laid off at Texas Instruments, right? In Irving. Yes. Does he still live in Irving? Oh no. Because I know He he he moved on up to Frisco.

SPEAKER_02 21:50

Oh that a high society line. Oh my God. Yeah. What does he do now? Don't know. Doesn't talk to me. All I notice is he's pregnant with a child.

SPEAKER_01 21:58

Because you know he's I'm assuming he's updating on his Facebook or whatever. Is that how you found out he's pregnant? No, my dad. No shit. So Raj is about to have a kid. Rebounded with a Persian chick. Yes. In Frisco. Because that's where they all live, apparently. Oh. Shaved his head. Shaved his head. Just like normal haircut.

SPEAKER_02 22:26

Just a normal haircut.

SPEAKER_01 22:28

I can't believe it. I haven't seen him in a year. I can't believe it. Yeah. That is just.

SPEAKER_02 22:35

My dad said he's gonna send us some pictures.

SPEAKER_01 22:38

And well, the question the question is: do you believe him? We'll know in two months. Because he's done this shit before. Yeah, he's a little flaky. He's made claims before.

SPEAKER_02 22:49

He has.

SPEAKER_01 22:51

I'll tune him up. Like one time he claimed to invent the question mark.

SPEAKER_02 22:56

No, no, no, no, no. He invented the number zero.

SPEAKER_01 23:00

Oh, that's right.

SPEAKER_02 23:01

Because he said all Indians invented it. Oh my.

SPEAKER_01 23:08

So this guy, so this guy, Raj. Just so y'all know, just a little quick update. Um, if y'all want to stock the brewery's Instagram, you can find a picture of Raj from like almost three years ago. Yeah, about three years ago. Raj came in. Yeah, he stopped in, he was commuting. He was uh he was visiting some of y'all's distant relatives in Houston. Yeah. And he was he was commuting, right? Yep. And he stopped in off 45. And he came in, it turns out he crushed one of the tanks. Yeah. So he's one of the tank crushers. He is from like almost three years ago. So if y'all are curious, you can browse almost almost three years, about two and a half.

SPEAKER_02 23:41

Oh, yeah, he has his big froze.

SPEAKER_01 23:43

Yes, huge hair. So you can understand why I'm so amazed that Raj cut his hair. It got hot. Hell, I guess so. Or that Persian woman made him cut it.

SPEAKER_02 23:56

Probably did. Now he's eating taboole. No way. And more hummus. He's becoming a hummus guy. He is. I will never go that far. Yes. You got me, buddy. Y'all I know it's shocking news, isn't it?

SPEAKER_01 24:18

I'm just, I'm flummoxed. I am flummoxed. I mean, it's you gotta realize. He has been through some torment. Yeah, no, like Raj. We weren't, I mean, there was a period of time. Andrew, be quiet. There was a period of time there. We didn't know where he was. No. He could have been in Alaska. No, that's right. Canada. Back in the old country, back in India. We don't, we didn't it's like there was just a time where we did not know where that guy was.

SPEAKER_02 24:46

Well, I know he wouldn't go back to India. God might be.

SPEAKER_01 24:51

I can't believe it. So you don't know what he does. Nope.

unknown 24:58

No, no, no, we're doing a podcast.

SPEAKER_01 25:00

So so he's don't know.

SPEAKER_02 25:02

Maybe the wife's supporting him.

SPEAKER_01 25:05

Holy shit. I wonder if Raj will ever come back through here. You never know. He might make a visit. Wow. Okay. Yeah.

unknown 25:17

Hi.

SPEAKER_01 25:19

I don't have much else. I mean, that's just like that's the biggest news I got. We might have to bring that's actually the biggest news of the whole episode of the year. Because we legitimately did not know where Raj was for months. No.

SPEAKER_02 25:32

I found out a few weeks ago he's having a kid. Wow. Yeah. Well.

SPEAKER_01 25:42

We'll find out in two months. Yeah, you're right. We are gonna find out. That's all I got. That's all I got as well. Be on the lookout for the updates post. Yep. It's gonna drop. And um we're super excited to be able to uh do this for y'all. This is a long time coming. We're speaking of talk. It's almost your turn. It's a huge time coming for for us for this project. And we're super excited about it. Speaking of the beef specifically. You wanna talk?

SPEAKER_00 26:21

Um yeah, yeah, I talk about the waterhouse for the trade for the waterhouse. So I I mean to claim for the water house. So yeah, maybe to leave up the firewats. The firewats.

SPEAKER_01 26:38

The spiderweb?

SPEAKER_00 26:40

Yeah. Yeah, and I was crying to kill them. Like trying to kill them. Crying to I was crying. I was I got all the big ants and and next that took the glass uh out in the front. And I I could kill some I could kill some big ants.

SPEAKER_01 27:08

Big ants? Big ants?

SPEAKER_00 27:09

Yeah, I kill some.

SPEAKER_01 27:11

Were they scary?

SPEAKER_00 27:12

Yeah, yeah, yeah. Yeah, the little ones are good, the big ones, I killed them.

SPEAKER_01 27:19

Way to go, buddy. Okay.

SPEAKER_00 27:20

Yeah.

SPEAKER_01 27:21

Well, do you want to say bye? Because we're gonna sign off here and turn this off, okay? Do you want to say bye?

SPEAKER_00 27:26

Yeah. Bye.

SPEAKER_01 27:28

We'll see y'all in the brew house. Excited for all the new things, and we will even have we should have some new things to talk about next week, too. Yep. All right. Good night. Bye-bye.

SPEAKER_02 27:38

Yeah.