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Speaker 1: Trying new bourbons, trying new things.

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Speaker 2: Man, that's the pleasure of this show. We get to

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Speaker 2: try all the stuff. It is fantastic. I advise doing

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Speaker 2: it highly.

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Speaker 1: T drink smoke. I'm Tony Katz.

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Speaker 2: That right there is America's favorite amateur drinker, Fingers Maloy.

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Speaker 2: This right here is Cooper's Craft. You can find the

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Speaker 2: website easy enough to do Cooper'scraft dot com see r aft.

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Speaker 2: This is from Brown Foreman coming in fingers Maloy at

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Speaker 2: one hundred proof. Oh standing the applause fingers he gives

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Speaker 2: applause or anything that's one hundred proof or over. Did

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Speaker 2: I introduce the show? Did I say T drink smoke.

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Speaker 2: I'm Tony Katz. That's fingers Maloy.

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Speaker 3: Yes she did, but I did. There's nothing wrong with

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Speaker 3: doing it again.

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Speaker 1: T drink smoke. I'm Tony Katz to that.

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Speaker 2: Right there is America's favorite amateur drinker, fingers Maloy. This

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Speaker 2: is Cooper's Craft one hundred proof. Had not tried it before,

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Speaker 2: had not seen it before, and wanted to really kind

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Speaker 2: of expand the horizon, see what else is out there? Uh,

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Speaker 2: the mash fill in this seventy five percent corn, fifteen

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Speaker 2: percent Rye ten percent malted barley. I would expect this

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Speaker 2: to be rather sweet. Fingers seventy five percent corn. But

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Speaker 2: we we've been we have been shown how wrong we

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Speaker 2: are before, have we?

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Speaker 1: Oh?

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Speaker 3: Yes, Oh, I guess I guess you're right. Yeah, I

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Speaker 3: would expect this to be sweet. And that's beautiful.

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Speaker 1: The color is gorgeous.

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Speaker 2: Yes, the color is exactly where you would see want

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Speaker 2: a bourbon color uh to be.

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Speaker 1: It's got that that that hint of orange.

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Speaker 2: It's got that hint of maybe you won't even think

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Speaker 2: of it as amber. It looks nice and deep but

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Speaker 2: not too dark, doesn't seem to have any slightly sticking

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Speaker 2: to the glass. We've got the glen Cairn glasses right,

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Speaker 2: it's got the foot bows out comes back in. You

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Speaker 2: can really get your nose there, concentrate the flavors, move

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Speaker 2: it up to the light, kind of see what's going on.

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Speaker 2: The color is gorgeous, fingers more, that nose is sweet. Hey, now, well,

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Speaker 2: seventy five percent corn. I think told the story. Yes,

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Speaker 2: but that is and okay, hold on, I'm going deep in.

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Speaker 2: I'm going You're gonna go deep full nose in. He's

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Speaker 2: going no full Serena nose deep. He's not nose curious,

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Speaker 2: his nose deep into the Glenn car and Glenn Ross class.

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Speaker 1: I don't. I don't know what that is? What if

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Speaker 1: what would you believe me if I said, um.

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Speaker 3: It's sweet, But I can't put my finger on what

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Speaker 3: the sweetness is.

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Speaker 1: There's a whole.

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Speaker 2: Bunch of nothing like I'm not getting Do I have

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Speaker 2: a cold?

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Speaker 1: Wow? Do you smell toast?

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Speaker 3: Do I smell toast?

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Speaker 1: All right?

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Speaker 2: There it's a touch vanilla touch smokey, right, not so much,

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Speaker 2: not so much an oak, a touch vanilla touch, smoky.

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Speaker 1: No you're getting that?

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Speaker 3: I am No.

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Speaker 1: I don't get that at all.

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Speaker 2: Now, this this version of it, there are two versions

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Speaker 2: of of Cooper's craft. This version of it, they talk

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Speaker 2: about this this the chiseled and charred American white oak barrel.

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Speaker 2: So what they they state is that they they go

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Speaker 2: about in the barrel chipping away at some of the wood,

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Speaker 2: chiseling into the wood so the juice will get more

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Speaker 2: into it and get more expression out of it. Honestly,

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Speaker 2: I don't know what to tell you if that is

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Speaker 2: stick or not.

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Speaker 3: It's it's called a reverse ribbing process.

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Speaker 2: That is not what it's called you made that part

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Speaker 2: up because I would have totally believed you. You said

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Speaker 2: it was such a thord rat my god, go with the.

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Speaker 1: Take it to the end full, Andy Kaufman.

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Speaker 3: Is there a little bit of floral in here? Or

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Speaker 3: am I making things?

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Speaker 4: Oh?

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Speaker 1: Uh no? Really?

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Speaker 3: Is it me?

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Speaker 1: Okay?

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Speaker 3: No, No, here's here's what's going on. And I think

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Speaker 3: this is happening with you two. First of all, there's

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Speaker 3: a sweetness there that I can't put my finger on.

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Speaker 3: And then I've got my whole nose in here looking

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Speaker 3: for things and I'm not coming up with nothing. Nothing's

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Speaker 3: like really popping out. So it's like, okay, now I'm

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Speaker 3: just like, am I grasping at straws?

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Speaker 1: Right?

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Speaker 2: It's a generalized suite? And I do think a little

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Speaker 2: bit of smoky, but there's nothing I'll buy that. There's

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Speaker 2: nothing hitting and I'm and and I want it, don't

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Speaker 2: get me wrong. I want there to be flavors. I

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Speaker 2: want there to be an expression, but it's not. And

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Speaker 2: I don't know if that's gonna be bad or not.

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Speaker 2: But not with the with with the sniff and fingers, Willy,

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Speaker 2: Are you ready for this?

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Speaker 3: Been ready for this all year?

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Speaker 1: Yes? Fingers billy.

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Speaker 2: They are doing what is known as the Kentucky chew,

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Speaker 2: moving the juice around the palate, getting a feel for it.

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Speaker 1: I am aa believe we're in the.

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Speaker 2: Two SIPs concept, the first sip to set the taste buds,

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Speaker 2: the second sip. Do we really get an idea of

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Speaker 2: the flavors the Kentucky straight bourbon whiskey. Cooper's a craft

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Speaker 2: coming in at one hundred proof. That's fifty percent alcohol

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Speaker 2: by volume.

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Speaker 1: Okay, there's some orchard there, orchard fruits.

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Speaker 3: Yeah, some cinnamon on the finish, barely, a little bit

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Speaker 3: of a sting on the tongue. There is no real

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Speaker 3: warmth going into the chest. It does not play to

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Speaker 3: me like it's a hundred proof place higher, no lower.

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Speaker 1: No lower.

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Speaker 3: Oh there there's a little bit of warmth there. It's interesting.

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Speaker 3: It's not in my mind what you would consider that

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Speaker 3: traditional bourbon flavor profile that you would.

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Speaker 2: Expect traditional bourbon. Look, you're saying, not flavor profile. I'm

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Speaker 2: going in the Cooper's craft. This is the chiseled and

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Speaker 2: charred barrel reserve one hundred proof.

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Speaker 1: Here I go.

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Speaker 3: He's going in, ladies and gentlemen, he's doing what we

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Speaker 3: like to call the sagon I swish, the Memphis munch,

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Speaker 3: the Chattanooga chomp. And he's still chomping, chomping some more. Okay,

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Speaker 3: this whole thing's a mystery.

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Speaker 2: There's a sting on the full tongue, even going to

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Speaker 2: the back of the tongue heat center chest. That is

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Speaker 2: all orchard fruit is right on. That's pair. That's apple. Okay,

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Speaker 2: that's a freaking winner. And and you and I are

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Speaker 2: having very different relationships with this. That knows is uh

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Speaker 2: half non existent. That's an oak finish right there. I

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Speaker 2: think I when I see a sting, you see a cinnamon.

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Speaker 2: But that fruit is there.

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Speaker 1: I agree on that. Oh the dude, orchard is dead on,

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Speaker 1: dead freaking on.

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Speaker 2: Oh that's smooth that. I've had things that are that

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Speaker 2: are more expressive in bourbons. Maybe something a little more

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Speaker 2: age to it or have you. I'd love to see

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Speaker 2: what this thing is with a little more age. I'm

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Speaker 2: assuming this is going to be four year That's that's

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Speaker 2: very very nice. I'm curious to see what this is

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Speaker 2: like with a cube. And and we'll get to that

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Speaker 2: coming up. Cooper's craft, the one hundred proof.

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Speaker 3: So you're saying you're at least getting some oak. But

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Speaker 3: there's no like caramel. There's no ven nilla.

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Speaker 2: There's a little bit of you know, there's the the orchard,

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Speaker 2: as you discussed the apple on the pair, there's there's

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Speaker 2: that that heat on on the tongue. I think there

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Speaker 2: there is a little sweetness, there's and in the finish

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Speaker 2: a little lusciousness more comes out. So maybe that could

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Speaker 2: be considered a a caramel vanilla kind kind of thing.

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Speaker 2: Maybe that's what it could be considered.

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Speaker 3: Yeah, it's good.

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Speaker 1: I'm sorry.

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Speaker 2: I'm from from the nose to the actual palate to

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Speaker 2: the finish. The palette and the finish well outshine the

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Speaker 2: nose on the Cooper's craft. Now, is this in our

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Speaker 2: liquor cabinet? We'll get into that. Beef prices at an

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Speaker 2: all time high. No, duh, it's brutal out there. It's

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Speaker 2: eat rink smoke on Tony Katz. That is fingers well.

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Speaker 2: I find it all at eat Rink Smoke show dot com.

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Speaker 3: And it's all my fault.

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Speaker 1: BF prices.

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Speaker 3: Yeah, how so, been eating a lot of beef lately?

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Speaker 2: So it's it's applying demand issue, yes, and you've been demanding.

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Speaker 3: Too much of our supply a little bit too much.

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Speaker 2: There's no doubt that everything has gone higher one hundred percent.

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Speaker 2: Ground beef prices surpassing six dollars a pound.

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Speaker 1: This is the first time it's been so high since data.

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Speaker 2: Collection in the nineteen eighties. Now, I will tell you,

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Speaker 2: I think that depends on the kind of ground beef

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Speaker 2: that you're getting, because I still think that there's plenty

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Speaker 2: of stuff out there under six dollars a pounds. I

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Speaker 2: would be surprised if the vast majority of Eat, Drink

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Speaker 2: smoke Nation is spending six bucks a pounds on ground beef.

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Speaker 2: But brisket prices have gone up, ribbis strips, surloins, all

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Speaker 2: of this has gone up.

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Speaker 3: I have, unfortunately, with the move, I have not done

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Speaker 3: any grilling at all or any smoking. I'm curious.

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Speaker 2: You want me to come buy, you want me to

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Speaker 2: come buy and grow something up for you.

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Speaker 1: I'll come on and someone.

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Speaker 3: I won't be there. I won't be there.

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Speaker 1: When won't you be there?

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Speaker 3: I'm trying to sell a house, Tony, right, What can

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Speaker 3: I do Eat Drink Smoke Nation to put you in

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Speaker 3: a house today? So you're going to be cleaning up

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Speaker 3: the old house, going back and forth. Yeah, between the

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Speaker 3: new house and the old house. And uh, so I'll

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Speaker 3: come to the new house, I'll grill something up. You'll

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Speaker 3: come by, You'll have a couple of things.

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Speaker 1: You'll go. Is that what you're gonna do? What I'll do,

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Speaker 1: I'll do that for you. What I was going to

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Speaker 1: ask you is.

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Speaker 3: Uh you guys, Oh listen, look at me. Don't I

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Speaker 3: look like someone who would love some grilled fish right now?

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Speaker 1: You look like a mahi mahi guy. I've been saying

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Speaker 1: that for years.

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Speaker 3: Didn't they open up for Wham in eighty seven?

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Speaker 1: They did? It was an incredible, incredible show.

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Speaker 3: So, but you've been to the the market much more

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Speaker 3: recently than I have. Uh, and you've walked up to

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Speaker 3: the butcher and said, ShopKeep give me your best brisket.

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Speaker 1: Right. I go to the market, and then I go

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Speaker 1: to the hyberdashery. Yes, is what I do.

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Speaker 3: So you notice a significant increase in brisket prices.

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Speaker 2: And now I'm only doing primes or I'm doing like

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Speaker 2: special kind of kind of kosher, which that shouldn't even

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Speaker 2: count in the pricing lexicon.

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Speaker 1: I'm doing primes.

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Speaker 2: I'm doing you know, we'll get into a whole conversation

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Speaker 2: about farm stuff. I can't wait to make that announcement

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Speaker 2: for everybody at Eat, Drink, Smoke Nation. But the prices,

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Speaker 2: there's no doubt the prices are up. This is one

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Speaker 2: hundred percent happening, and and the searching for deals is

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Speaker 2: a big one. So I brought up this story to

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Speaker 2: get into this story from the New York Post about

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Speaker 2: how your barbecue brush could kill you. Six better ways

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Speaker 2: to safely clean your grill. Now, I believe they call

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Speaker 2: that the clickie bait.

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Speaker 3: Yes, that's true, But how how can it get like

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Speaker 3: in my sleep, right when I'm not looking if I

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Speaker 3: don't lock the door.

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Speaker 2: Again, it's sentient, h The conversation is that if you're

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Speaker 2: utilizing a wire brush, the pieces of the brush, if

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Speaker 2: the brush is old, can break off and be on

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Speaker 2: the grill and then forgetting the food. I haven't heard

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Speaker 2: of many stories about that, but I do believe that

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Speaker 2: it is true. I do believe that can happen. And

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Speaker 2: I'm a big believer in changing out your stuff.

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Speaker 1: It's more expensive this way, I don't disagree.

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Speaker 2: But let's argue that there's a grilling season, that there

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Speaker 2: are two grilling seasons, there's the summer. Whenever your summer

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Speaker 2: starts and ends, we can call that Memorial data Labor Day,

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Speaker 2: and then there's the rest of the year. Now, this

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Speaker 2: of course, can change depending on where you live in

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Speaker 2: the country. So the people living in Orlando and listening

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Speaker 2: on WDBO, right, they have a different grilling season.

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Speaker 1: Than other people.

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Speaker 2: You know, they have a different grilling season than those

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Speaker 2: of us in Indianapolis who listen on ninety three point

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Speaker 2: one m WIBC.

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Speaker 1: You might not be grilling so much in.

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Speaker 2: The winter months. For the people listening to KFQD in Anchorage, Alaska,

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Speaker 2: you may only have one season. I actually don't honestly,

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Speaker 2: how come we haven't been invited to Anchorage. We would

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Speaker 2: do a show in Anchorage. You're gonna get on a

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Speaker 2: plane to Anchorage with me?

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Speaker 3: Absolutely?

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Speaker 1: Yeah?

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Speaker 3: Can you can?

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Speaker 2: You?

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Speaker 3: Can you uh grill caribou?

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Speaker 1: I don't know? Do you wanna find out?

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Speaker 3: Yes?

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Speaker 2: We should find Anchorage seriously, invite immediately. If not sooner, Uh,

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Speaker 2: you're gonna need to get a sponsored. But we are

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Speaker 2: we we will come, We will come. We will smoke,

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Speaker 2: we will smoke meat, we will smoke cigars, we will

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Speaker 2: have smoky bourbon. Whatever it is you want to do,

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Speaker 2: it'll be fantastic. I I if you told me. And

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Speaker 2: you can also argue, well, doesn't it depend on how

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Speaker 2: much you're utilizing your grill? And the answer is no,

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Speaker 2: you're talking talking about weather. You're talking about other things.

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Speaker 2: If you're leaving these things outdoors once every four months

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Speaker 2: every season, depending on how often you grill, change it out,

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Speaker 2: And you say to me, are you insane? I don't

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Speaker 2: think you need to buy a nine million dollar wire brush.

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Speaker 2: I think you shouldn't buy the.

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Speaker 1: Cheap wire brushes.

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Speaker 2: I think you should buy something that looks like there

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Speaker 2: was some there was some thought into making it and

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Speaker 2: some value in it. You know, Oh, I got this

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Speaker 2: wire brush at the name the discount store for five bucks.

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Speaker 1: Yeah. No, you should treat yourself better.

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Speaker 2: Yes, it's it's more costly, but I do think there's

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Speaker 2: a value overall.

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Speaker 1: Well.

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Speaker 3: The other thing too, is and I know it's not

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Speaker 3: the easiest thing in the world to do, but after

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Speaker 3: you've taken your food off the grill, you clean it immediately. Yeah,

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Speaker 3: so much easier while the grill start well it's hot.

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Speaker 1: Yeah.

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Speaker 2: Now I also do the other side of it. So

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Speaker 2: if I'm grilling, I get the grill up to temperature,

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Speaker 2: I clean it again, yes, and then I bring it

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Speaker 2: back and then I don't know if anybody else does this.

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Speaker 1: I oil the grates. I don't know whether people do

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Speaker 1: this or not.

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Speaker 2: And for me, it's not about whether the food's going

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Speaker 2: to stick, but it's also a little bit about getting

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Speaker 2: anything off of there. And I do it with olive oil.

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Speaker 2: I mean, you could use avocado o or gorilla, use

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Speaker 2: anything you want. I think I usually use alive oil

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Speaker 2: and paper towel and I kind of half soaked the

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Speaker 2: paper towel and I wipe everything down.

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Speaker 1: Am I the only person who does that? No?

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Speaker 3: I do it too, But I use castor oil, do

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Speaker 3: you Yes.

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Speaker 2: Well, must make the food delicious when it's coming back up,

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Speaker 2: but I do. I think that this is right. I

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Speaker 2: think that you should be proactive in changing now.

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Speaker 1: There are a whole bunch of tools over that are

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Speaker 1: out there.

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Speaker 2: Pummice stones which work fantastic. Oh my gosh, they work

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Speaker 2: so well, it's super weird. You're like, this doesn't make sense.

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Speaker 2: They work great. There are people who will utilize balled

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Speaker 2: up aluminum, yeah, because that'll work, and then steam cleaning. Legitimately,

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Speaker 2: I think steam cleaning is an absolute winner. The problem

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Speaker 2: with steam cleaning is you're not gonna do that in

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Speaker 2: between courses of things you're putting on the grill exactly.

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Speaker 1: That's why you need a good wire brush.

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Speaker 3: I have a bristle free grill brush that I like

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Speaker 3: to use, and then every fourth time I use the grill,

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Speaker 3: I have it martinized.

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Speaker 1: Oh nice, we're trying to have a serious conversation.

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Speaker 3: Well, I will say, saving lives. I I Seinfeld. All

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Speaker 3: of a sudden, it was a little Kevin Meanie. It

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Speaker 3: was a little bit Sidefeld. No, I'm not doing it.

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Speaker 1: He does a great Kevin Meanian. I don't care.

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Speaker 4: I don't care. My grill is all filthy. I don't care.

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Speaker 4: I don't care. Yeah, okay, so good, it's so good.

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Speaker 4: If you get to see the video of that, you're welcome.

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Speaker 4: You use a bristle free brush. Yes, it's not a

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Speaker 4: pumic stone. No, you gotta show me that.

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Speaker 3: I will if I say it's in the story here

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Speaker 3: from the New York Post, and we'll post it at

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Speaker 3: E Drinks smokeshow dot.

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Speaker 1: Com Eat Drink Smoke. It is your cigar Bourbon Footy Extravaganza.

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Speaker 1: I'm Tony Katz.

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Speaker 2: That is America's favorite amateur drinker. Fingers molloy. He's having

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00:17:30,080 --> 00:17:31,879
Speaker 2: a little trouble keeping a cigar lit, but I have

331
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Speaker 2: not had any trouble at all talking about the Pinnacle

332
00:17:35,480 --> 00:17:40,800
Speaker 2: Sublime here. This comes from a Pravada Cigar Club through

333
00:17:40,800 --> 00:17:45,280
Speaker 2: their LCA collection, and this is an Ecuadorian Habano six

334
00:17:45,359 --> 00:17:49,760
Speaker 2: by fifty. Fingers, I know you've been having the issue,

335
00:17:50,080 --> 00:17:52,960
Speaker 2: and it's because it's a hand rolled product and things

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00:17:53,040 --> 00:17:57,720
Speaker 2: can be different. This has been reversed on us before me.

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00:17:57,840 --> 00:17:59,600
Speaker 2: I'm well into the second third, about to get into

338
00:17:59,600 --> 00:18:04,760
Speaker 2: the final of this cigar. I am impressed. I think

339
00:18:04,800 --> 00:18:07,720
Speaker 2: there's a good flavor here. There is a spice. It

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00:18:07,800 --> 00:18:11,919
Speaker 2: is not overwhelming. Is it coming from that wood? Is

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00:18:11,960 --> 00:18:14,920
Speaker 2: that actually a hey? I'm not one hundred percent sure,

342
00:18:15,680 --> 00:18:20,040
Speaker 2: but it is a nice presentation. It hasn't changed too

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00:18:20,160 --> 00:18:23,200
Speaker 2: much in its flavor profile, but it's been a nice

344
00:18:23,600 --> 00:18:26,800
Speaker 2: flavor profile all the way along the line. And for

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00:18:26,920 --> 00:18:31,239
Speaker 2: fourteen dollars a stick, yeah, I think you can get

346
00:18:31,320 --> 00:18:36,520
Speaker 2: ninety minutes out of the smoke six by fifty at again,

347
00:18:36,880 --> 00:18:39,720
Speaker 2: at fourteen dollars a stick, I'm a yes.

348
00:18:39,880 --> 00:18:41,000
Speaker 1: I'm a yes to this cigar.

349
00:18:41,320 --> 00:18:44,760
Speaker 3: I'm a yes too, based on your experience. When I've

350
00:18:44,760 --> 00:18:46,719
Speaker 3: been able to keep this lid, I've enjoyed it. I mean,

351
00:18:46,800 --> 00:18:49,640
Speaker 3: right now i've got that wood note that we were

352
00:18:49,680 --> 00:18:53,280
Speaker 3: talking about, that spice is still there. I'm a fortunate Unfortunately,

353
00:18:53,320 --> 00:18:55,640
Speaker 3: now I've got a little bit of an ammonia. Oh

354
00:18:55,760 --> 00:18:57,960
Speaker 3: too hot, too hot, because I'm trying to, you know,

355
00:18:59,240 --> 00:19:02,280
Speaker 3: keep this lid, and so I'm trying to work my

356
00:19:02,359 --> 00:19:05,639
Speaker 3: way through that. But like I said, ninety minute smoke.

357
00:19:07,240 --> 00:19:10,760
Speaker 3: It's well constructed, it's a nice hand field. A little light,

358
00:19:10,800 --> 00:19:14,480
Speaker 3: but it's still a nice hand feel. And in this economy,

359
00:19:14,520 --> 00:19:17,520
Speaker 3: fourteen dollars a stick for a good smoking experience that

360
00:19:17,560 --> 00:19:18,560
Speaker 3: will get you ninety minutes.

361
00:19:18,640 --> 00:19:22,000
Speaker 1: Yeah, and it can happen. Cigar can have troubles.

362
00:19:22,440 --> 00:19:24,720
Speaker 2: It's why you gotta try it again now, if you've

363
00:19:24,720 --> 00:19:26,320
Speaker 2: got to, If you've tried the same cigar a couple

364
00:19:26,280 --> 00:19:28,080
Speaker 2: of times that has troubles, okay, that's a cigar that's

365
00:19:28,080 --> 00:19:29,520
Speaker 2: out of your life.

366
00:19:29,720 --> 00:19:32,680
Speaker 1: But I'm I'm absolutely a yes on this now.

367
00:19:32,720 --> 00:19:39,080
Speaker 2: As for this bourbon, this has so far been gloriously surprising.

368
00:19:39,480 --> 00:19:43,679
Speaker 2: The Cooper's Craft Kentucky Straight Bourbon Whiskey, one hundred proof,

369
00:19:44,240 --> 00:19:48,800
Speaker 2: four years aged. This has been it was really a

370
00:19:48,880 --> 00:19:52,560
Speaker 2: nose that was non existent. And then that that palette

371
00:19:52,600 --> 00:19:56,080
Speaker 2: was absolutely orchard. It was pair, it was apple, you

372
00:19:56,320 --> 00:20:00,560
Speaker 2: argued cinnamon. There was a touch of lushes. I think

373
00:20:00,600 --> 00:20:02,600
Speaker 2: it had a I think it had a real oak

374
00:20:02,640 --> 00:20:03,639
Speaker 2: finish in there.

375
00:20:04,080 --> 00:20:04,199
Speaker 3: Uh.

376
00:20:04,400 --> 00:20:06,600
Speaker 2: They referred to it as charred and chizzled because they

377
00:20:06,680 --> 00:20:09,159
Speaker 2: chiseled parts of the barrel to allow the juice to

378
00:20:09,160 --> 00:20:11,119
Speaker 2: get more into the barrel. Does that work, doesn't make

379
00:20:11,160 --> 00:20:13,960
Speaker 2: a difference. It could just be marketing, whatever the case

380
00:20:14,000 --> 00:20:16,760
Speaker 2: may be. I thought it was very, very well done.

381
00:20:16,800 --> 00:20:20,159
Speaker 2: But the answer the follow up is how about on

382
00:20:20,240 --> 00:20:21,960
Speaker 2: the cube. So I've got a cube by mine. I

383
00:20:22,040 --> 00:20:24,000
Speaker 2: kept it in the Glenn Caring glass. You added a

384
00:20:24,000 --> 00:20:26,239
Speaker 2: little bit of water to yours. Might water drop it?

385
00:20:26,640 --> 00:20:30,119
Speaker 2: You don't bring your drop bring your droppers. People have

386
00:20:30,200 --> 00:20:34,560
Speaker 2: brought you droppers, custom droppers. I have them packed in

387
00:20:34,640 --> 00:20:38,120
Speaker 2: a box in the move. Unpack them. I'm not even

388
00:20:38,160 --> 00:20:39,960
Speaker 2: gonna have this conversation with you. Let's not do it.

389
00:20:41,119 --> 00:20:42,919
Speaker 2: So what ice will do, What water will do is

390
00:20:42,920 --> 00:20:45,520
Speaker 2: water brings down proof. That's what brings down proof. It'll

391
00:20:45,560 --> 00:20:47,879
Speaker 2: also open up the bourbon. Some flavors more muted, some

392
00:20:47,920 --> 00:20:50,520
Speaker 2: flavorsi be more pronounced. I'm going in with mine, the

393
00:20:50,600 --> 00:20:54,640
Speaker 2: Cooper's craft. This is what they call one hundred proof.

394
00:20:54,680 --> 00:20:55,840
Speaker 1: This is their bowl reserve.

395
00:20:56,480 --> 00:20:59,360
Speaker 3: I mean, he's going in, ladies and gentlemen for round two,

396
00:20:59,520 --> 00:21:01,960
Speaker 3: this time on the big rock. He's doing the sag

397
00:21:01,960 --> 00:21:04,320
Speaker 3: and a swish, and he's putting it down.

398
00:21:05,200 --> 00:21:12,080
Speaker 2: No, oh, son of a gun, the heat is still there.

399
00:21:12,280 --> 00:21:15,639
Speaker 1: Really hits back a tongue, back of throat. It was

400
00:21:15,680 --> 00:21:16,600
Speaker 1: a sweeter piece.

401
00:21:17,160 --> 00:21:20,080
Speaker 2: Uh that what was the full really coating of the

402
00:21:20,119 --> 00:21:24,199
Speaker 2: tongue with the sting. Uh is well muted, but you

403
00:21:24,240 --> 00:21:26,200
Speaker 2: still get a little bit of it. And it's still

404
00:21:26,200 --> 00:21:28,000
Speaker 2: the oak finish. Boo boo.

405
00:21:28,840 --> 00:21:31,199
Speaker 1: All right, that's all right. You talked me into it.

406
00:21:31,240 --> 00:21:33,200
Speaker 2: You edit a little bit of water, just a little

407
00:21:33,200 --> 00:21:35,119
Speaker 2: bit of water to open it up. See if you know,

408
00:21:35,480 --> 00:21:37,080
Speaker 2: you know, you got to decide which way you like it.

409
00:21:37,119 --> 00:21:37,840
Speaker 2: Try it all the way.

410
00:21:38,119 --> 00:21:40,359
Speaker 1: That's the only way you know which way it's gonna

411
00:21:40,359 --> 00:21:43,040
Speaker 1: work for you. Of what say you fingers.

412
00:21:42,760 --> 00:21:46,240
Speaker 3: Molloy boy, that sting is almost completely gone just from

413
00:21:46,280 --> 00:21:51,439
Speaker 3: the water. Yeah, and everything else is there? Uh, it

414
00:21:51,560 --> 00:21:54,000
Speaker 3: actually is. You know, they took a little bit of

415
00:21:54,000 --> 00:21:56,760
Speaker 3: that orchard away from me. Uh and a little bit

416
00:21:56,760 --> 00:21:57,360
Speaker 3: of the cinnamon.

417
00:21:57,960 --> 00:21:58,080
Speaker 4: Uh.

418
00:21:59,080 --> 00:22:02,399
Speaker 3: Listen, I don't know if I missed it, if you

419
00:22:02,600 --> 00:22:06,119
Speaker 3: told me what this price point is.

420
00:22:06,119 --> 00:22:07,120
Speaker 1: Oh no, I've been holding that.

421
00:22:07,200 --> 00:22:11,040
Speaker 3: Okay, very impressed, fingers molloy.

422
00:22:11,920 --> 00:22:15,720
Speaker 2: This is there's a cinnamon the Cooper's Craft Kentucky straight

423
00:22:15,760 --> 00:22:20,119
Speaker 2: bourbon whiskey, a Brown and Foreman one hundred proof. Is

424
00:22:20,160 --> 00:22:23,879
Speaker 2: this in your liquor cabinet for thirty two dollars and

425
00:22:23,960 --> 00:22:29,359
Speaker 2: ninety nine cents a bottle? Yeah, of course, there's not

426
00:22:29,440 --> 00:22:35,800
Speaker 2: even a question. This unbelievably impressive for thirty two. But

427
00:22:35,800 --> 00:22:38,879
Speaker 2: by the way, the heat is now full throat with

428
00:22:38,960 --> 00:22:41,240
Speaker 2: the cube. That wasn't true about the meat, So that's

429
00:22:41,280 --> 00:22:42,640
Speaker 2: an interesting development.

430
00:22:42,840 --> 00:22:43,760
Speaker 1: For thirty three.

431
00:22:43,960 --> 00:22:51,760
Speaker 2: But thirty three dollars in money economy, darling sweetness, baby cakes,

432
00:22:52,359 --> 00:22:54,920
Speaker 2: Boo boo, kitty damn.

433
00:22:55,280 --> 00:22:57,119
Speaker 3: I think we found a very good pairing here today.

434
00:22:57,440 --> 00:23:00,600
Speaker 2: Holy oh by, it's a fine pairing. I'm pairing with

435
00:23:00,880 --> 00:23:05,439
Speaker 2: the Pinnacle Sublime cigar. Yeah no, no, no, that is

436
00:23:05,600 --> 00:23:09,680
Speaker 2: a that is a go by today. I'm I'm telling

437
00:23:09,720 --> 00:23:12,480
Speaker 2: you right, now at the end of the year, you know,

438
00:23:12,560 --> 00:23:14,320
Speaker 2: we bring you our top three bourbons, in our top

439
00:23:14,320 --> 00:23:14,960
Speaker 2: three cigars.

440
00:23:15,000 --> 00:23:16,600
Speaker 1: Most people do a top ten list, but those people

441
00:23:16,640 --> 00:23:22,880
Speaker 1: have more time than us. This price to flavor, Yes,

442
00:23:25,000 --> 00:23:32,080
Speaker 1: unbelievably impressive, offers incredible value, quick damn very impressive.

443
00:23:32,280 --> 00:23:36,280
Speaker 2: The Cooper's craft right there, it's time Figers molloy for

444
00:23:36,400 --> 00:23:37,000
Speaker 2: News of the week.

445
00:23:38,680 --> 00:23:44,119
Speaker 3: Oh, come on, well, I mean this one hit hard. Oh,

446
00:23:44,359 --> 00:23:49,760
Speaker 3: this dominated the news cycle this week. Ozzy Osbourne passed

447
00:23:49,760 --> 00:23:52,160
Speaker 3: away at the age of seventy six, just a few

448
00:23:52,200 --> 00:23:54,719
Speaker 3: weeks after his farewell performance.

449
00:23:54,160 --> 00:23:56,240
Speaker 1: And we were just discussing it last week.

450
00:23:56,440 --> 00:23:58,800
Speaker 2: I had not heard about this performance that raised near

451
00:23:58,800 --> 00:24:01,320
Speaker 2: two hundred million dollars for check and all the bands

452
00:24:01,320 --> 00:24:03,480
Speaker 2: that were in it, and he sang for forty minutes.

453
00:24:03,480 --> 00:24:06,080
Speaker 1: He sang with Black Sabbath, he did his own stuff.

454
00:24:05,920 --> 00:24:07,320
Speaker 2: And he was in this. You know, they wheel him

455
00:24:07,359 --> 00:24:10,920
Speaker 2: out on this throne as you discussed it, the Parkinson's

456
00:24:11,119 --> 00:24:13,479
Speaker 2: I believe it is. And then all of a sudden,

457
00:24:13,640 --> 00:24:16,320
Speaker 2: this story breaks that he dies at seventy six, and

458
00:24:16,359 --> 00:24:21,399
Speaker 2: you're like, that is insane, that timing.

459
00:24:21,880 --> 00:24:23,040
Speaker 1: Yeah, and.

460
00:24:24,440 --> 00:24:28,879
Speaker 3: I listen, you can't get into the psychology of everything,

461
00:24:29,000 --> 00:24:31,000
Speaker 3: you know, knowing it was his last performance, him knowing

462
00:24:31,040 --> 00:24:34,920
Speaker 3: it was his last performance, if that played a part

463
00:24:35,000 --> 00:24:39,560
Speaker 3: into especially Yeah, you know.

464
00:24:39,240 --> 00:24:40,320
Speaker 1: I don't think that's crude.

465
00:24:40,359 --> 00:24:44,000
Speaker 2: I think it's kind of there's something remarkably interesting about

466
00:24:44,040 --> 00:24:48,760
Speaker 2: that and what happens, because I think it's true in

467
00:24:48,760 --> 00:24:51,880
Speaker 2: a lot of ways, not just for someone who performs.

468
00:24:51,920 --> 00:24:54,639
Speaker 2: But there are moments and you make it to the

469
00:24:54,640 --> 00:24:57,040
Speaker 2: moment like, Okay, I did what I set out to do.

470
00:24:57,119 --> 00:24:58,720
Speaker 1: I knew I was having problems, and it was.

471
00:24:58,880 --> 00:25:01,160
Speaker 2: I did that. I don't know if that's the case here.

472
00:25:02,280 --> 00:25:05,239
Speaker 2: Part of you kinda maybe we want to think it.

473
00:25:05,359 --> 00:25:08,080
Speaker 2: Part of you would be like, well, that's presumptuous to

474
00:25:08,080 --> 00:25:11,600
Speaker 2: think it, but but that's the way to go out.

475
00:25:12,160 --> 00:25:16,960
Speaker 2: I mean, if you have this wonderful last performance. He

476
00:25:17,200 --> 00:25:21,399
Speaker 2: was able to experience that in the last few days,

477
00:25:21,560 --> 00:25:25,400
Speaker 2: seeing people share all the amazing clips from either performances

478
00:25:25,440 --> 00:25:28,600
Speaker 2: live on stage or from the reality TV show that

479
00:25:28,680 --> 00:25:31,439
Speaker 2: he did, and even some of the I think it

480
00:25:31,480 --> 00:25:35,719
Speaker 2: was a Super Bowl commercial for PEPSI twist it's just

481
00:25:35,720 --> 00:25:40,760
Speaker 2: some just some funny good stuff and cross culture, cross genre,

482
00:25:42,160 --> 00:25:44,640
Speaker 2: just a name that's a name that transcends.

483
00:25:44,680 --> 00:25:46,119
Speaker 1: He did it. He did the thing.

484
00:25:46,240 --> 00:25:48,119
Speaker 2: That's a hard thing to do, and he did it,

485
00:25:48,160 --> 00:25:49,480
Speaker 2: and he's always been.

486
00:25:49,320 --> 00:25:52,679
Speaker 3: There, and you know what kind of impact he had

487
00:25:53,240 --> 00:25:59,960
Speaker 3: just based on individuals that just one name, Zazzi, you know,

488
00:26:01,440 --> 00:26:04,880
Speaker 3: created created heavy metal. I mean really credit Black Sabbath,

489
00:26:05,280 --> 00:26:09,080
Speaker 3: but created heavy metal. Yeah, and this didn't hit me

490
00:26:09,119 --> 00:26:11,960
Speaker 3: quite as hard as Norm McDonald's death did. But I

491
00:26:12,000 --> 00:26:15,280
Speaker 3: mean when when you between the shock and then thinking

492
00:26:15,320 --> 00:26:19,960
Speaker 3: back growing up, how much of Black Sabbath and Ozzy's

493
00:26:20,000 --> 00:26:23,040
Speaker 3: solo career was a soundtrack to many gen Xer's life

494
00:26:24,119 --> 00:26:28,199
Speaker 3: and of course people who are older than that. It

495
00:26:28,359 --> 00:26:31,720
Speaker 3: really really was a blow to to many people. And

496
00:26:31,960 --> 00:26:33,679
Speaker 3: then gen x I don't know if you were a

497
00:26:33,720 --> 00:26:34,920
Speaker 3: huge Assie fan or no, no.

498
00:26:34,920 --> 00:26:35,600
Speaker 1: I never.

499
00:26:35,640 --> 00:26:39,919
Speaker 2: It wasn't how I moved or operated. But to be

500
00:26:40,000 --> 00:26:46,000
Speaker 2: aware of and to recognize and you know, respect the game. Yeah,

501
00:26:46,040 --> 00:26:50,040
Speaker 2: absolutely incredible stuff and just that we just for.

502
00:26:50,040 --> 00:26:52,480
Speaker 3: Me, we were just talking about this so weird.

503
00:26:52,359 --> 00:26:59,760
Speaker 2: And then this just horrific. Seventy six A life interestingly lived.

504
00:27:02,280 --> 00:27:08,840
Speaker 2: Hot dogs y. We have debated this several times on Eat, Drink, Smoke.

505
00:27:09,640 --> 00:27:11,720
Speaker 2: It's catch up, okay, on a hot Dogs Fine.

506
00:27:11,560 --> 00:27:14,399
Speaker 3: It's terrible. The other thing too. Do you do you

507
00:27:14,440 --> 00:27:16,920
Speaker 3: grill a hot dog or do you boil a hot dog?

508
00:27:17,440 --> 00:27:20,000
Speaker 2: Honestly, I don't care. You can do both. I want

509
00:27:20,040 --> 00:27:21,639
Speaker 2: you to live your hot dog life the way you

510
00:27:21,720 --> 00:27:25,080
Speaker 2: see fit. One expert says you should do both with

511
00:27:25,200 --> 00:27:28,520
Speaker 2: the same wiener. It's eat Drink Smoke. I'm Fingers molloy.

512
00:27:28,600 --> 00:27:31,920
Speaker 2: He's Tony Katz. Remember you can find Eat Rink Smoke

513
00:27:32,000 --> 00:27:35,440
Speaker 2: in podcast platform on your favorite podcast platform. And also

514
00:27:36,480 --> 00:27:39,240
Speaker 2: the videos are now You're gonna see them more on

515
00:27:39,280 --> 00:27:43,000
Speaker 2: YouTube and rumble. Check those out on your favorite video

516
00:27:43,040 --> 00:27:45,960
Speaker 2: platform or on our website, Eat Drink smokeshow dot com.

517
00:27:46,000 --> 00:27:50,600
Speaker 2: That's this so eat Drink smokeshow dot com. Yes, exactly,

518
00:27:50,680 --> 00:27:53,440
Speaker 2: Eat drinks smokeshow dot com. I am a grilled hot

519
00:27:53,440 --> 00:27:57,000
Speaker 2: dog guy. Yes, I am not one who likes to

520
00:27:57,040 --> 00:27:59,480
Speaker 2: boil hot dogs. Even when the grill is not available.

521
00:28:00,080 --> 00:28:03,960
Speaker 2: I will fry them in a frying pan, or I'll

522
00:28:04,040 --> 00:28:08,240
Speaker 2: use the air fryer, which makes a fantastic dog.

523
00:28:08,359 --> 00:28:11,120
Speaker 1: I'll grill them, I'll boil them all flat top. Don't care.

524
00:28:11,240 --> 00:28:16,639
Speaker 1: Microwave if I have to. If I have to.

525
00:28:17,960 --> 00:28:19,720
Speaker 3: Here's what's interesting about the microwave.

526
00:28:21,960 --> 00:28:22,520
Speaker 1: It is.

527
00:28:24,240 --> 00:28:27,879
Speaker 3: The world of tomorrow today. Having said that the microwave

528
00:28:27,920 --> 00:28:30,480
Speaker 3: hot dog has a weird texture to it, I get that.

529
00:28:30,880 --> 00:28:32,440
Speaker 3: It's like you bite into it, you're like, Okay, what

530
00:28:32,880 --> 00:28:35,399
Speaker 3: what just happened here? Yeah, it's like the inside is

531
00:28:35,400 --> 00:28:40,240
Speaker 3: about ready to explode the outside is is this asbestos?

532
00:28:40,240 --> 00:28:44,280
Speaker 1: Cungey? It's chewy something, something is off, something is askew.

533
00:28:44,520 --> 00:28:48,400
Speaker 3: But I need cooked meat in thirty seconds boom done.

534
00:28:48,520 --> 00:28:48,680
Speaker 1: Yeah.

535
00:28:50,240 --> 00:28:52,120
Speaker 3: And I know I'm saying this and people are screaming,

536
00:28:52,200 --> 00:28:54,240
Speaker 3: right now, you eat gas station hot dogs.

537
00:28:55,560 --> 00:28:59,640
Speaker 1: We understand you're weird. Epicure dilemmas.

538
00:29:00,040 --> 00:29:03,440
Speaker 3: So YEAHOO had this story in their lifestyle section, which

539
00:29:03,480 --> 00:29:05,480
Speaker 3: is where I go for all my hot dog news,

540
00:29:05,720 --> 00:29:11,080
Speaker 3: and uh, they posed this option and I found it

541
00:29:11,160 --> 00:29:13,240
Speaker 3: interesting to the point where I may have to try this.

542
00:29:14,080 --> 00:29:17,400
Speaker 3: An expert suggests that you boil your hot dog first

543
00:29:18,320 --> 00:29:23,000
Speaker 3: and then finish it on the grill. And the theory

544
00:29:23,040 --> 00:29:26,360
Speaker 3: behind this is that it keeps your your hot dog

545
00:29:26,760 --> 00:29:30,760
Speaker 3: much more moist. It won't dry your hot dog out.

546
00:29:31,040 --> 00:29:31,160
Speaker 4: Uh.

547
00:29:31,240 --> 00:29:35,640
Speaker 3: The argument is, there's nothing worse than a dried out

548
00:29:35,800 --> 00:29:36,360
Speaker 3: hot dog.

549
00:29:36,560 --> 00:29:38,000
Speaker 2: Oh, one of the last time you've had a dried

550
00:29:38,040 --> 00:29:40,920
Speaker 2: out hot dog? Well, I know how to cook them probably,

551
00:29:40,920 --> 00:29:44,000
Speaker 2: And that's my point. When's the last time anybody had

552
00:29:44,040 --> 00:29:46,400
Speaker 2: a dried out hot dog? Unless you were grilling a

553
00:29:46,400 --> 00:29:48,160
Speaker 2: bunch of hot dogs. It was there in a pan,

554
00:29:48,240 --> 00:29:50,080
Speaker 2: you left it in some level of chafing dish, and

555
00:29:50,120 --> 00:29:52,160
Speaker 2: it's the last hot dog at the end of the night,

556
00:29:52,440 --> 00:29:53,760
Speaker 2: and you know you're gonna eat it.

557
00:29:54,240 --> 00:29:56,760
Speaker 3: Thank you for the chafing dish reference. I'm very excited

558
00:29:56,760 --> 00:29:58,960
Speaker 3: about that. But you're right. I mean, if it's if

559
00:29:59,000 --> 00:30:01,840
Speaker 3: it's on the if it's in the little tin pan

560
00:30:02,160 --> 00:30:04,880
Speaker 3: on the grill and you're keeping them warm for everybody.

561
00:30:05,000 --> 00:30:07,240
Speaker 3: Even if you get a dried out hot dog, chances

562
00:30:07,280 --> 00:30:10,400
Speaker 3: are you're gonna pile the mustard and the onion on

563
00:30:10,480 --> 00:30:15,200
Speaker 3: top of it, and it's it's it's fine, especially if

564
00:30:15,200 --> 00:30:16,760
Speaker 3: you got the grill flavor to it.

565
00:30:16,840 --> 00:30:21,400
Speaker 2: I will say this, the very concept of parboiling, I mean,

566
00:30:21,520 --> 00:30:24,560
Speaker 2: does have benefits. I don't know about you, but we

567
00:30:24,600 --> 00:30:26,880
Speaker 2: make We don't make our own French fries. We make

568
00:30:26,880 --> 00:30:31,560
Speaker 2: potato wedges. We do smashed potato kind of things. Basically,

569
00:30:32,560 --> 00:30:35,320
Speaker 2: you take like think of it as a fingerling potato,

570
00:30:35,400 --> 00:30:38,480
Speaker 2: the smaller potatoes, and you boil those and then you

571
00:30:38,560 --> 00:30:41,200
Speaker 2: let them cool, and then you smash them and then

572
00:30:41,240 --> 00:30:45,360
Speaker 2: you put everything Bagel seasoning on it, like from an

573
00:30:45,360 --> 00:30:47,120
Speaker 2: every own bagel, and you can put cheese as well,

574
00:30:47,200 --> 00:30:51,000
Speaker 2: and then bake them off so they get crispy, unbelievable,

575
00:30:51,400 --> 00:30:54,320
Speaker 2: fan fantastic.

576
00:30:54,080 --> 00:30:54,480
Speaker 1: So good.

577
00:30:54,520 --> 00:30:56,480
Speaker 2: A drizzle of boil you could probably use butter, and

578
00:30:56,520 --> 00:30:59,960
Speaker 2: then the everything bagel seasoning and then cheese spectacular.

579
00:31:00,120 --> 00:31:00,480
Speaker 1: You don't.

580
00:31:01,960 --> 00:31:02,440
Speaker 3: Try that?

581
00:31:02,760 --> 00:31:03,160
Speaker 1: So good.

582
00:31:03,240 --> 00:31:05,440
Speaker 3: I haven't made brats in a while too, and I

583
00:31:05,880 --> 00:31:10,000
Speaker 3: used to like cooking them in in beer and then

584
00:31:10,080 --> 00:31:13,040
Speaker 3: finishing them on the grill. Yeah, and then have onions

585
00:31:13,080 --> 00:31:15,680
Speaker 3: and peppers cooking in the beer as well, and then

586
00:31:15,720 --> 00:31:17,000
Speaker 3: throwing the but.

587
00:31:17,000 --> 00:31:19,080
Speaker 2: To parboil the potato, cut it cool, let it cool,

588
00:31:19,120 --> 00:31:21,600
Speaker 2: cut it into wedges, and then season it and then

589
00:31:21,680 --> 00:31:23,520
Speaker 2: and then bake it off, probably off or grill it.

590
00:31:24,000 --> 00:31:26,760
Speaker 1: Yeah. It just makes everything move faster, and I think

591
00:31:26,760 --> 00:31:27,600
Speaker 1: you get a better product.

592
00:31:27,720 --> 00:31:29,800
Speaker 3: Pardon my ignorance. When it comes to cooking, is that

593
00:31:29,880 --> 00:31:30,600
Speaker 3: called blanching.

594
00:31:31,520 --> 00:31:35,160
Speaker 1: Blanching is a quicker process. Blanching is kind of in

595
00:31:35,240 --> 00:31:38,920
Speaker 1: and out of the dunk. Okay, yeah, more more that style.

596
00:31:39,160 --> 00:31:40,400
Speaker 1: But but look at you.

597
00:31:41,040 --> 00:31:45,800
Speaker 2: Someone someone's been reading their Gordon ramsay that that's blanching.

598
00:31:45,840 --> 00:31:47,320
Speaker 1: I mean, should we get the official definition?

599
00:31:47,880 --> 00:31:48,040
Speaker 4: Oh?

600
00:31:48,120 --> 00:31:50,560
Speaker 1: Can we? Oh? Yeah, we have this thing called the interwebs.

601
00:31:50,840 --> 00:31:55,880
Speaker 3: Oh wow, are you gonna get on copy serve to No,

602
00:31:56,040 --> 00:31:56,640
Speaker 3: I'm just I.

603
00:31:56,640 --> 00:31:58,280
Speaker 1: Just typed in what is blanching? And I'm just hoping

604
00:31:58,320 --> 00:31:59,680
Speaker 1: it doesn't take me to Urban Dictionary.

605
00:32:00,040 --> 00:32:00,560
Speaker 3: Golden girls.

606
00:32:00,720 --> 00:32:05,720
Speaker 2: UM, usually vegetables or fruits briefly scalded in boiling water,

607
00:32:05,760 --> 00:32:09,240
Speaker 2: then quickly cooled in ice water, preserving color of flavor,

608
00:32:09,240 --> 00:32:09,760
Speaker 2: et cetera.

609
00:32:10,480 --> 00:32:15,760
Speaker 1: So that's what that's what that is. Thank you.

610
00:32:15,760 --> 00:32:18,320
Speaker 3: You can't say you don't learn something new every time

611
00:32:18,360 --> 00:32:19,600
Speaker 3: you listen to, eat, drink, smoke.

612
00:32:19,680 --> 00:32:22,880
Speaker 1: That's the truth. That's true. So interesting about doing it

613
00:32:22,880 --> 00:32:24,120
Speaker 1: with the hot dog? I would try it.

614
00:32:25,680 --> 00:32:27,960
Speaker 3: Should we make a well we already did one hot

615
00:32:27,960 --> 00:32:29,400
Speaker 3: dog video where we.

616
00:32:29,360 --> 00:32:30,880
Speaker 1: Oh, you're right, there's a law that you can only

617
00:32:30,960 --> 00:32:31,760
Speaker 1: make one hot dog.

618
00:32:31,840 --> 00:32:34,120
Speaker 3: I think you can only make one a year. Well

619
00:32:34,480 --> 00:32:35,560
Speaker 3: I don't believe that passed.

620
00:32:35,880 --> 00:32:36,720
Speaker 1: That was last year.

621
00:32:36,840 --> 00:32:42,560
Speaker 3: We did the Great hot Dog War between the finest

622
00:32:42,600 --> 00:32:47,920
Speaker 3: hot dog in America, Heber National Cocoels. And you didn't

623
00:32:48,000 --> 00:32:50,680
Speaker 3: use Hebrew National, you used Costco hot Dogs.

624
00:32:50,840 --> 00:32:53,520
Speaker 1: I used the Costco hot she did. Well, I live

625
00:32:53,520 --> 00:32:55,320
Speaker 1: in Indiana and it was as close as I could go.

626
00:32:58,160 --> 00:33:00,760
Speaker 3: You know who doesn't worry about how to hot dogs?

627
00:33:00,960 --> 00:33:04,800
Speaker 3: It's the guys over at south Park. Because Matt and

628
00:33:04,880 --> 00:33:06,440
Speaker 3: Trey no had a.

629
00:33:06,440 --> 00:33:07,920
Speaker 1: Hot dog conversation.

630
00:33:07,480 --> 00:33:10,520
Speaker 3: Though, uh well, they just have people. They have a

631
00:33:10,520 --> 00:33:14,360
Speaker 3: hot dog guy. Especially after the latest deal. According to

632
00:33:15,280 --> 00:33:19,520
Speaker 3: reports from the Los Angeles Times, Trey Parker and Matt

633
00:33:19,600 --> 00:33:24,960
Speaker 3: Stone signed a five year agreement with Paramount for their

634
00:33:25,000 --> 00:33:29,200
Speaker 3: streaming rights to South Park. The deal's worth one point

635
00:33:29,320 --> 00:33:32,440
Speaker 3: five billion dollars. That's billion with a B. I'm gonna

636
00:33:32,440 --> 00:33:38,600
Speaker 3: say this once and that's it. Paramount got a deal. Yeah.

637
00:33:38,720 --> 00:33:41,880
Speaker 1: What they have created over nearly thirty years.

638
00:33:42,320 --> 00:33:48,400
Speaker 2: Is unbelievable, maybe only surpassed by the Simpsons. Maybe what

639
00:33:48,440 --> 00:33:52,240
Speaker 2: they have done is beyond belief. The world they've created,

640
00:33:52,560 --> 00:33:56,320
Speaker 2: And I think one point five billion is actually cheap.

641
00:33:56,680 --> 00:33:58,000
Speaker 1: Am I crazy? No, you're not.

642
00:33:58,440 --> 00:34:03,600
Speaker 3: I would argue, also, holy over a career and I listen,

643
00:34:03,680 --> 00:34:08,759
Speaker 3: this is obviously very much subjective when you talk about comedy.

644
00:34:08,920 --> 00:34:12,279
Speaker 3: To me, the quality of comedy over the length of

645
00:34:12,320 --> 00:34:16,080
Speaker 3: the entire catalog, I believe South Park has has proven

646
00:34:16,160 --> 00:34:19,360
Speaker 3: to have much more legs and the quality of comedy

647
00:34:19,560 --> 00:34:26,520
Speaker 3: has not suffered through time. Where I've tried to watch

648
00:34:26,960 --> 00:34:29,200
Speaker 3: episodes of The Simpsons in the last couple of years,

649
00:34:29,239 --> 00:34:30,239
Speaker 3: and it's it's not the.

650
00:34:30,239 --> 00:34:31,839
Speaker 1: Same Simpsons are broadcast.

651
00:34:31,960 --> 00:34:34,279
Speaker 2: They were in a different world with the language they

652
00:34:34,280 --> 00:34:36,640
Speaker 2: could use and everything else. I don't think you can

653
00:34:36,719 --> 00:34:39,719
Speaker 2: make the apples to apples comparison.

654
00:34:39,920 --> 00:34:41,040
Speaker 3: I just did.

655
00:34:41,320 --> 00:34:42,959
Speaker 1: Yeah, but I think you're very wrong.

656
00:34:43,040 --> 00:34:44,040
Speaker 3: You think I'm being unfair.

657
00:34:44,680 --> 00:34:49,279
Speaker 2: Well, it's just it's they're not comparable pieces in that regard.

658
00:34:49,440 --> 00:34:52,839
Speaker 2: But in terms of cultural impact, I mean, I don't

659
00:34:52,880 --> 00:34:54,840
Speaker 2: think I deny the Simpsons cultural impact.

660
00:34:54,880 --> 00:34:58,120
Speaker 1: Oh I'm not denying. I'm I'm more partial to south Park.

661
00:34:58,160 --> 00:35:01,520
Speaker 3: South Park makes me laugh more sure, But I also

662
00:35:01,560 --> 00:35:06,520
Speaker 3: feel like later seasons of South Park have the quality

663
00:35:06,520 --> 00:35:10,439
Speaker 3: of comedy has has been just as good. It has

664
00:35:10,560 --> 00:35:14,600
Speaker 3: not taken There's not been a drop off where you know,

665
00:35:15,040 --> 00:35:20,160
Speaker 3: maybe maybe I'm again it's subjective, but I can go

666
00:35:20,280 --> 00:35:23,799
Speaker 3: back and the Simpsons is and and south Park are

667
00:35:23,840 --> 00:35:27,880
Speaker 3: two uh series where you have no problems revisiting an

668
00:35:27,880 --> 00:35:31,200
Speaker 3: episode that you've seen ten times. And so I mean,

669
00:35:32,239 --> 00:35:34,760
Speaker 3: this may be a bargain one and a half billion

670
00:35:35,239 --> 00:35:35,799
Speaker 3: five years.

671
00:35:35,800 --> 00:35:37,799
Speaker 2: So it's three hundred million a year. I did the

672
00:35:37,800 --> 00:35:42,400
Speaker 2: matterfull by myself. Seems cheap, it really does.

673
00:35:43,040 --> 00:35:45,279
Speaker 1: And then again, if you're those guys, are you like

674
00:35:45,680 --> 00:35:48,680
Speaker 1: we made these characters out of construction paper?

675
00:35:48,760 --> 00:35:49,440
Speaker 3: It's amazing.

676
00:35:50,080 --> 00:35:52,120
Speaker 1: It really is incredible. I mean, how what that? What

677
00:35:52,120 --> 00:35:55,040
Speaker 1: they've created, how they do each episode is incredible. But

678
00:35:55,800 --> 00:35:57,840
Speaker 1: they did it. They did it.

679
00:35:58,160 --> 00:36:02,200
Speaker 2: Culturally beyond belief, connected spectacular.

680
00:36:02,320 --> 00:36:04,359
Speaker 1: Good for you, Good for you.

681
00:36:04,800 --> 00:36:10,920
Speaker 2: The cigar right here is the Pinnacle Sublime. You can

682
00:36:10,960 --> 00:36:14,680
Speaker 2: get this at your local Tobacconists Provada Cigar Club comes

683
00:36:14,719 --> 00:36:18,160
Speaker 2: to them through their through their LCA, which is their

684
00:36:18,239 --> 00:36:21,959
Speaker 2: Limited Cigar Association and check it out for yourself. Six

685
00:36:22,000 --> 00:36:27,680
Speaker 2: by fifty nice nice smoke and Cooper's Craft. This one

686
00:36:27,800 --> 00:36:31,920
Speaker 2: hundred proof Berman is thirty two ninety nine a bottle.

687
00:36:33,320 --> 00:36:37,319
Speaker 2: Yeah something else tackle Find everything at Eat Drinksmoke show

688
00:36:37,320 --> 00:36:38,000
Speaker 2: dot com.

689
00:36:38,040 --> 00:36:38,960
Speaker 1: This is Eat Drink Smoke.

690
00:36:39,520 --> 00:36:43,080
Speaker 3: Follow Eat Drink Smoke on social media on Twitter at

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Speaker 3: go Eat Drink Smoke

692
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Speaker 4: On Facebook, Facebook dot com, slash Eat Drink Smoke and

693
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Speaker 4: Instagram at Eat Drink Smoke Podcast