Longtime Radio host Jim Salmon and Radio Producer Matt Wilson team up to talk grilling, BBQ and Craft Beer.
On this Memorial Day weekend eddition of Grill This, Jim serves up smoked Alaskan crab legs in a lemon buter and garlic sauce. Matt brings some new craft beers to the table, and the guys talk grills and Man Cave rules.
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Jim serves up delicious pulled brisket sandwiches and The Sauce Master himself Paul Guglielmo stops by. We talk sauce, beer BBQ and share some intersting stories.
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We Celibrate Cinco De Mayo the Grill This way! We discuss what Cinco De Mayo is actually about and Jim serves pulled pork shoulder that has been smoked for 14 hours. Also, We have a Modelo Mexican Cervesa and other craft beers…including one that surprises Jim!
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Jim uses a shortcut to make clams casino and Matt brings a local pilsner, a sour from New Jersey , and stout from California to sample on this episode of Grill This!
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We talk about how to tenderize even the toughest cuts of meat and Jim demonstates this with a tenderized chuck roast. And Jim tells us about his visit to Jack Ruby’s Steakhouse in Nashville Tenesee. All while sambling a craft beer from one of the oldest brewers in Rochester NY!
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Kelly Guilfoyle from drink like a girl stops by with award winning beer to sample. Plus, weJim’s delicious beef ribs are on the menu!
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We sample BBQ beef burnt ends from Joes Kansas City BBQ, sample beer from Stoneyard Brewing and a beer sent courtesy of Craft Beer Kings. We also talk onions and spices
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Jim makes lamb chop loli’s on the skillet. we talk ribs, and we sample beer from Rorbach and Three Heads
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Jim prepares and samples a beef kabobs, we sample a variety of stouts and sours, and special guest Dennis Kirby defines what a beef clod is…and how to prepare it.
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