Ride Home Rants
Ride Home Rants
Summer is coming, and these grill enthusiasts have all the secrets you need
Fire up your imagination as we dive deep into the soul of summer with our special grilling roundtable! I've assembled a passionate panel of backyard BBQ enthusiasts who share their hard-earned wisdom about everything from equipment choices to flavor techniques.
The conversation sizzles with personality as we explore the great debates of grilling culture: charcoal versus propane, the perfect wood for smoking, and the ideal doneness for a steak (which sparks some hilarious disagreement). Our guests reveal their go-to meats—from Charles who smokes an impressive 30+ briskets annually to Mister who surprises everyone with his enthusiasm for grilled beets and duck.
Beyond food, we uncover the full sensory experience of outdoor cooking. The panel shares their essential grilling soundtracks ranging from 90s hip-hop to reggae and country, plus the beverages that complete their perfect cookout atmosphere. You'll hear passionate arguments about inappropriate cookout side dishes and learn which of our guests brave snowstorms to maintain their year-round grilling schedules.
Whether you're a seasoned pitmaster or just getting started with your first grill, this episode delivers practical advice wrapped in entertaining stories and genuine camaraderie. Our guests' enthusiasm is contagious as they share techniques for everything from smoked mac and cheese to the perfect burger. By the time you finish listening, you'll be ready to elevate your outdoor cooking game and create unforgettable summer memories around your own grill.
Grab your tongs and prepare to be inspired—the grilling season awaits!
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Welcome everybody to another episode of the ride home rants podcast. This is, as always, your host, mike Bono. I have a great episode for us today and a panel of guests, because we are sitting here, we are talking all things, grilling and chilling. With the summer looming ever closer to us here and it's my favorite thing to do is to grill out in the summer. Wife and I have had a pact since we got together she cooks in the winter, I grill everything in the summer and the spring and fall, so we're going to get into this here. I'm going to let my guests introduce themselves with the panel that I have here for us today. And, guys, I need your name, what year you graduated high school and what day does your garbage get picked up? And JJ, we're going to start with you.
Speaker 2:Hi, James JJ Phillips Graduated year 2000. Yep and garbage gets picked up Tuesday morning.
Speaker 1:Okay, wiley, what about you?
Speaker 2:What's going on, everybody? This is Brandon Wiley. I graduated 2006, and my garbage just got switched from Tuesday to Monday morning. They got a new whatever new company doing it, so it's just a fresh Monday morning.
Speaker 1:I got you, Marsco next.
Speaker 3:Yeah, christopher Marsco, I graduated in 2013,. And garbage gets picked up Tuesday night, slash Wednesday morning.
Speaker 1:I got you Everybody's favorite guest on the show, mr, mr, mr.
Speaker 4:AKA. Vampire Coach. Baby, I'm glad to be on once again. The garbage gets picked up on Wednesday, right? Yeah, wednesday, wednesday morning. Hey, I got one quick question what are we doing when we graduate from high school or college? Because you guys are saying 2000, 2000, and 2000.
Speaker 1:It's coming from 50, so you know it's got to be high school. He's trying to know that's my guy 1994.
Speaker 4:1994. 94.
Speaker 1:High school 1994, baby, we got you, Mr. No worries, my guy Next up we got Charles.
Speaker 5:Hey, this is Charles Bell, graduated in 1993. Oh yes, there we go. So I'm the old guy. I'm definitely the old guy. I got my AARP card and Monday, monday's trash day.
Speaker 1:Monday's trash day. Last but not least, our resident dry rub specialist himself, atamba. Hello y'all.
Speaker 6:I himself, atamba. Hello y'all, I am Coach Atamba. Like he said, I'm the dry rub guy. I own a small dry rub seasoning spice company called Coach's Dry Rub. So that's me and my graduation year was 2003,. So I'm right in the middle of the road, just turned 40, so I feel like I'm not feeling too young or too old in this group and panel here. Um, garbage day is on wednesday, which it used to be on tuesday, so it's like the last month it just changed. So it's been throwing me off on my whole entire system that I got with taking the garbage out, cleaning out all the stuff. But yeah, wednesdays.
Speaker 1:I get you with that. Everyone knows Mike Bono graduated high school in 2007. And garbage day it used to be Tuesday mornings. Every now and then they'd be coming on like Monday, for whatever reason. Yeah, like you, tom, it screwed me all up with my routine and getting everything ready. I've missed it a couple of weeks because they keep changing it on me. So there's that, because life happens. But we're not here to talk about garbage. We're here to talk about everything, everything grilling out and grilling and chilling, as we all like to do in the summer. And uh, jj, we're gonna start with you. Uh, do you own a grill smoker? Uh, and a and or a pit, uh, to cook out in?
Speaker 2:yes, I do, uh, charcoal grill. You know, charcoal's my preferred method of grilling and and that's what I do.
Speaker 1:I got you, Mr. What about?
Speaker 4:you. Yeah, I got a charcoal grill and I'm a smoker. Lovely to use the charcoal man. I use that thing all year round Winter, summer, autumn spring minus 10, 15 degrees.
Speaker 1:You will smell smoke in the wintertime. Well, you were up there in Minnesota, so negative like 15 is nothing.
Speaker 4:Nothing, oh nothing, the only thing I had to worry about. Up there, man, sometimes you might hear some wolves deep in the forest howling man, I love that, I love that food.
Speaker 1:It's fun, it's lovely. They come and get. That, mr Cooking, is what they're trying to do.
Speaker 4:Yes, sir.
Speaker 5:Charles, what about you? I'm a smoker guy man. I I don't, uh, I don't do much on the on the grill anymore. Uh, a little bit. Um, I'm I'm lazy. I do propane on the grill, but I'm lazy, I do propane on the grill, but I smoke year-round. That's my jam.
Speaker 1:I get you on that one.
Speaker 3:Marsco. What about you, though? So I've got a brand-new Weber grill, a little three-burner with a little top rack on it. Get the pot going on the side with some gravy, or whatever you've got going. I'm in the market for a small pellet smoker. I'll take suggestions on that, but I use lazy propane on the Weber.
Speaker 1:I got you.
Speaker 6:Tombo, what about you? Yes, sir, so I have a few different units. I got two pellet smokers that are the Z Grill brand, which was the original. That are the Z grill brand, which was the original. Uh, it was the Traeger original factory Um. And then Traeger sold it to a company in China called Z grill, so it's considerably cheaper but, um, pretty much the exact same thing as a Traeger, but not built in the U, so it costs a little bit less. And then I have a Weber classic kettle charcoal. I got a tabletop gas grill that just hooks up to propane. That I sometimes pop up in my garage in the winter months, but I also pull out the smoker every single month of the year. I also cater and do some small cooking like that too. So there's always smoke blowing from my garage or from my patio. For sure, man, you don't be playing around.
Speaker 1:I was saying you don't own your own dry rub company and not have seven different types of grills.
Speaker 2:Man. I was like he was speaking spanish. I was like wiley round us out here. Yes, sir, so actually my, uh, my four burner that I got, uh, just have to retire it. It's no longer functioning properly after 10 years. Um so it, it was sustainable. It did its job. It's been with me for a long time. So now I'm in the market for for a new one, but I have a little mini charcoal one too. I always like to, if I want to just get that charcoal taste to it, you know what I mean, I'll throw. I'll throw that on real quick and maybe cook up some dogs and burgers.
Speaker 1:I gotcha. I was a charcoal guy for for years. Um, had a, had a barrel charcoal grill and smoker, uh, for about three years. Uh, then I went to the z pellet griller, uh, smoker, uh, love that thing. Uh, actually I don't. I don't even know what happened. It lasted one grilling season. I don't know if I overused the hell out of it, but it it blew up on me the next season when I went to start it up. So I was like all right time to retire this. And I I got lazy and I went propane. Uh, this time around I got a little propane grill that I cook on almost every night in the spring, summer and fall. Uh, love it. You can't beat grilling out. That is by far, and you know you want that taste. Grilling is definitely the way to go. But Wiley, I'll stay with you here. What is your favorite thing to cook on the grill as a meat?
Speaker 2:steaks hands down. I love cooking steaks. I might get some flack for this, but I just graduated from well done to medium well done stakes that I enjoy very much. I know there's a lot of judgment passed.
Speaker 1:Well, that's going to do it for Wiley on the show tonight. I should have never admitted that.
Speaker 2:I wish you medium well, medium well.
Speaker 5:Let's go bro. I've been medium well, medium well. Alright, jake, let's go bro.
Speaker 2:I've been medium well for about 5 years now, so we're going to talk about that in a second.
Speaker 1:But calm down, tombo. What about you?
Speaker 6:yeah, I mean I have many favorites. Let's go with chicken. I love boneless, skinless chicken thighs, nice and juicy, fatty, if you're smoking them, grilling them, even if you're baking them. But you know, I mean you can never really go wrong with that From chicken. I love obviously baby back or any kind of ribs are always great. And then with my steaks, my favorite steak is definitely a ribeye. If you've got a nice hot propane tank you can get a really, really good sear. If you've got a pellet smoker or even a charcoal you can do the indirect heat and then sear it up. Indirect heat and then sear it up. But there's nothing better in my opinion than a nice crispy, charred ribeye if you're trying to get something kind of like steak. It's got a lot of fat, a lot of juice, a lot of love in that thing alright, marsco what about you yeah, I'm going to have to add we got a nice little butcher in town.
Speaker 3:Shout out to Bedirk's Butcher Block in Mineral Ridge, ohio. But you know I go there, get the ribeyes, get them about an inch thick, sometimes a little heavy on that, and then it's just my favorite one to cook out there. There's a couple different ways to do it. I do it Pittsburgh style quite a bit Time it up, flip it, get it nice and hot on the propane. That's my favorite, though I'm pretty consistent with that. That's a go-to. I got you.
Speaker 1:Charles, what about you?
Speaker 5:I'm a brisket guy man. I love doing brisket If I can do. I probably cook 30 or 35 briskets a year. Damn, that's my go-to. That's my go-to. My, my son is a um college baseball player and, uh, him and all of his teammates, that's all they ask for brisket brisket. Yeah, homemade brisket in college, I mean yeah that's if I don't, if I don't show up in the offseason with some brisket, it's not good.
Speaker 4:Got you Bister. What about you? Oh man, so you know, my favorite thing man to do is salmon and lake trout. Man, I love fish, salmon and lake trout. Salmon, yes, salmon and lake trout, I'll do those, see I— I'll do that all days long, man.
Speaker 1:See, I don't eat fish a lot. My wife's a big fish eater. I just my first time grilling some fish for a couple weeks ago. She says I nailed it. I think she's being nice, but you know.
Speaker 4:I'm not even saying you can't picture the one that I did a couple months ago. Lovely, love it. You can't beat it, man. It's a different taste. You just can't. You just can't get that type of taste anywhere else, man, but on a grill, you know, if I was doing like a red meat, it would be what y'all said it would be a brisket. I'd do those all day long.
Speaker 1:Okay, jj, round us out.
Speaker 2:Man, I got to go with ribs. Man, some baby back ribs, seasoned well, charcoal grill. Make sure you put the sauce in there so it gets sticky. The sticky sauce, you know, man? Yeah, you're not going to like it.
Speaker 1:All right, I mean I love cooking some burgers on the grill. Can't go wrong with a good burger on the grill. That's number two. You can't go wrong.
Speaker 5:It is I mean.
Speaker 1:I love cooking burgers I love making homemade burgers.
Speaker 1:Get me some ground beef, I'll cook up the patties. Get some smashed burgers going in there. Yeah, love it. The one thing my son gets excited about when I'm cooking is like oh, dad's making his homemade burgers, all right, he gets excited about that. I'm excited about it too every time. But give me a good steak too. Uh, medium wiley, we cook it medium around here. We don't want no piece of charcoal. If I wanted that, I'd just take it from the bottom of the grill and eat that Be. Well done Out of here. Well done. Any chef that's listening to this show just got super pissed off at you.
Speaker 2:I'm just letting you know that right now my guy. I know it wasn't going to be favorable. I know it wasn't going to be favorable. I'm willing to take the hits you should. I can just imagine how they feel in the restaurant when they get that order. They're probably like who is that?
Speaker 1:ordering it. They're throwing everything. He's getting a little extra spit in that, you know, at the restaurant.
Speaker 2:Oh man, they definitely spit a little extra hard in my mouth oh you ordered a. Well, I'll take a good look at it before I eat it they doing the Pee Wee Herman on you boy.
Speaker 4:They doing the Pee Wee Herman, not the Pee Wee.
Speaker 2:Herman.
Speaker 1:No, alright, jj, not the peewee urban no, oh man alright, jj, if you I can't stop thinking peewee urban if you have a smoker, or had a smoker, what would you usually like to cook on it, and what type of wood would you be using if you had a smoker?
Speaker 2:listen, I'm totally just like have no idea what if you had a smoker. Listen, I'm totally just like have no idea what to do with a smoker. I never used one, but I'll probably have to say I always see them videos of them briskets, people cooking there and they look freaking delicious. So I don't know what type of pellets type of anything like that, but it'd definitely be a brisket I see that that's not a bad choice to start out with.
Speaker 1:That's easy with the brisket. I had a big roast in there last year. In my sea pellets had the hickory wood pellets gave it a nice hickory flavor to it. I'm telling you that's my go to is hickory when I'm smoking. Do you have the black gloves? I don't. I need them. I need to get me a pair of those gloves.
Speaker 2:Every drink. I see they got black gloves on. Yeah, they sure do.
Speaker 1:Mister, what about you? What?
Speaker 4:are we smoking? Oh, man. So you know it'll be a brisket man, but you know, brisket, I'll tell you what I ain't even done duck, I done duck, oh, absolutely Duck. And turkey, I don't put a whole, I don't smoke a whole. Turkey, though that right. There is something special, though Something different, bro.
Speaker 1:Mr. I think I forget how country you actually are, my guy. You're like cooking duck and turkey and like.
Speaker 5:Bison camel, I had all that oh man, what?
Speaker 1:yeah, bison burger I think I could do a whole show just with what Mr can cook like and the animals he's cooked for sure like. Oh my god, that's amazing.
Speaker 4:I know and I would use, you know, the cherry, cherry wood, the big cherry blocks. I might use a mesquite. You know cherry mesquite peach. You know what I'm saying. I love that man. Hickory I use hickory every once in a while, you know. You know when I just want that you Hickory. I use hickory every once in a while. You know what I'm saying. I just want that hickory type taste. But I think I probably like the cherry and the peach with the wood man, the big wood truck. It do something. It do something to your meat boy.
Speaker 2:I got you.
Speaker 1:Charles, you already said it's brisket. What brisket are we smoking and what are we?
Speaker 5:using. So I like to use pecan wood I'm a pellet guy so pecan for the brisket I'll use cherry or apple when I'm doing like a pork, shoulder, pork butt or ribs. And then hickory I like hickory with my salmon and turkey, I love doing turkey. And then, um, hickory, I like Hickory with my salmon in Turkey. Okay, yeah, I love doing Turkey. And then we did um, we smoked um. You know, we're kind of hill Jack here, so we, we, uh, a lot of dove hunters, so we smoked dove that was really good.
Speaker 5:Okay, yeah, that was something a little bit different. Yeah, I mean it's really, that's really gamey, that's really gamey.
Speaker 1:That sounds like that'd be a little gamey.
Speaker 3:Marsco, what about you? I want to start my answer to this question with a question to the actual smokers in the group. When you got the brisket, is it fat up or fat down?
Speaker 4:Oh, good question, oh man.
Speaker 1:I've done it both ways, dude. I don't think it matters. I might have done it both ways, dude, I don't think it matters I might have done it both ways.
Speaker 4:Both ways are good.
Speaker 5:Shoot a lot of times. I've trimmed it so much I don't even remember what it is.
Speaker 1:By the time I rub on it and everything.
Speaker 5:I was like I don't know which side's the fat up, fat down, I just put it on.
Speaker 3:Okay, cool yeah.
Speaker 4:I mean, if you couldn't tell by that.
Speaker 3:I'm much more of a consumer of the smoked meats. I've become more of an enthusiast and you know, start dabbling with it myself. But my favorite thing, my top two, would be a brisket and then a smoked turkey. Like Mr said, I like turkey in general, deep fried, all that but you smoke a turkey the right way. I think it's elite and wood-wise. I'd have to say I really enjoy hickory or mesquite, you know, like a peach apple cherry. It's a nice mix-up. I don't think you really can go wrong. I don't know. Easy for me to say, but if someone doesn't really study it, I think they're all good in there. Ribs come great. The burnt ends Got to go to Kansas City have the authentic burnt ends, it's all. That's why I wanted to be on this round table. It's all good.
Speaker 1:I mean, you can't go wrong if you're smoking anything in my opinion. But, Tom, what about you?
Speaker 6:Yeah, I 100% agree, you cannot go wrong. I like to buy it in bulk in the competition blend and it's like a variety of all the different flavors for your pellet smoker pecan for. But I just keep in stock the competition blend, which is like a mixture of them all. Just gotta have it. But, um, the thanksgiving turkey is definitely elite, especially if you brine it. Um, I also like a bone-in prime rib that's smoked. Those are delicious. Um, and then pulled pork. So he's a fan favorite for, like parties and stuff. Easy to do, it's cheap. You just get some buns and some sauce and rub it up and smoke it for eight to ten hours and pull it up and you're good to go. You can feed a whole entire party with that. So those are my tops.
Speaker 1:Gotcha Wiley round us out.
Speaker 2:Nicholas, mister, where y'all live at man.
Speaker 3:I need to come into y'all barbecue.
Speaker 2:Y'all talking crazy stuff and I'm like man.
Speaker 2:I need to be where you guys are at yes, sir, I need to learn from the grill masters themselves, so I never had a smoker, but it's actually something that I'm looking into now that you know my grill. So I don't know. I probably would have to say one of the first things that I would do I'll follow suit with Marsco and Mr With. The brisket and the turkey sound really, really good to me. I don't eat pork, so I don't do anything pork related, so I would have to go definitely a brisket and some turkey.
Speaker 1:Gotcha, like I said, yeah, pork roast is really what I've smoked. Like I said, I use the hickory on that. I liked it I. I have had the apple, uh, just to mix it up a little bit with my z pellets. Uh, that I had, um, but, like I said it, it's been a year I haven't had a, had a smoker in a year. I'm itching to to get another smoker, though for sure, um, just to to get back into it. Love it, something you could throw on, start your day and then dinner time. Eight, ten hours later it's ready to go and you've got dinner ready, so you can't go wrong with that. But, wiley, do you ever grill anything else other than meats Like veggies, potatoes, pizzas, et cetera, anything like that?
Speaker 2:Yeah, I love grilling veggies. I'm big on that Throwing some asparagus on there. I love asparagus, it's one of my favorites. I like putting a little Parmesan balsamic on that. You know what I mean. I'm a veggie guy through and through. So my whole we're big into vegetables and they love what I grill, uh when I grill them. So veggies for sure.
Speaker 1:I got you Tom, but what about you?
Speaker 6:yeah, 100% agree with that. I also love vegetables. Uh, asparagus is always a great one. You can put a little bit of tinfoil on there like a wire mesh and kind of like grill them or saute them on your grill are great. Um, even I sometimes use a cast iron pan and I'll put that on my grill and I'll chop up like tomatoes, green peppers, red peppers, yellow peppers all the bells and stuff like that mushrooms and just like saute on your grill or smoker to give that little smoky charry flavor along with the sauteing. So yeah, the grill can do it all, absolutely.
Speaker 1:Mister, what about you?
Speaker 4:I most definitely love the vegetables, man. I go. I've done everything, though. I make carrots, onions, beets, celery. Love the mushrooms man, so I've cooked every Beets celery. Love the mushrooms man, so I've cooked Every single mushroom that you can possibly think of On that Drinking grill. I've smoked them on a stove. Beets Especially beets beets, and carrots and onions. Man, I'm telling you, dude, I'm gonna see if I can find some pictures, send them to you, man, cause I got some good stuff. Try some beets, man them to you, man, because I got some good stuff. But uh, try some beets, man, try to get them beets. You know you'll be surprised, man, how the beets taste.
Speaker 2:I've never thought about putting beets on the grill before. I've never done that.
Speaker 1:Oh yeah, I'm going to try that for sure. I'm really just getting ideas with this show here. I'm so glad I haven't eaten dinner yet, because this show is just making me hungry. But Marsco, what about you?
Speaker 3:Yeah, veggies, yeah, I kind of throw everything on the grill Baked potatoes, sweet potato, a little tinfoil with them. The one thing I really enjoyed on the grill I didn't cook them, but my buddy did. He grilled some artichokes. Those were really good. Yeah, asparagus is great. We do a lot of zucchini and squash, quite frequently Mushrooms my favorite complement with my ribeye. So a bunch of different mushrooms, a bunch of different ways. A little boat with some seasonings, a little butter. So a bunch of different ways. But the grills you get the right thing to put it in, like Nick mentioned, a little wire basket or something like that where it could really touch the grill a little bit more with some surface area. I think veggies on the grill are underrated. I like corn on the cob on the grill. I think you could do them all. It's great.
Speaker 1:I love corn on the cob. I just can't eat corn on the cob Literally it's because I got two fake-ass teeth in the front and I can't bite into it because it'll rip them out. Because, yeah, I'll just get it out the way. Yes, I'm from West Virginia. I have missing teeth. I got them fixed. Yeah, y'all can shut up, I'll get it out the way. Yes, I'm missing teeth and I can eat corn on the cob and I love corn on the cob. So, yeah, just get those out the way now. Um, Charles, what about you? What else?
Speaker 5:we cooking besides meat. So like I'm kind of the outlier. I'm not a big vegetable guy at all, I just don't get into it. I like asparagus but like I wrap it in prosciutto with some blue cheese and maybe I'll grill that. That's what I like. But uh, you know, I'll do mac and cheese or baked beans on the smoker. I like adding that in, and especially if not, if I'm doing like brisket or something like that, because it's just too much smoke.
Speaker 1:But if I'm doing something else maybe like a steak or something like that I like to smoke mac and cheese or baked beans or something like that Sounds phenomenal.
Speaker 2:Jj, what about you, man? I'm just a caveman, because I don't put no vegetables in my grill. It's all meat all the time, man. So yeah, I really don't throw any vegetables on the grill, man.
Speaker 4:Caveman, I feel that I feel that I mean, I'm with it.
Speaker 1:I'm not a big veggie eater Myself. My wife calls me a child all the time because I'm 36, and I don't eat veggies like I should. But potatoes on a grill, you know, you can't really go wrong, especially if you're smoking it. My wife makes phenomenal foil potatoes. Normally put them in the oven in the wintertime, but, you know, throw them on the grill, get a little bit of that extra flavor in there from from that. Can't really go wrong with that for sure. Um tom, I think you were going to say something there. What, what you got?
Speaker 6:uh, one thing that you just rang a bell with that was, uh, making macaroni and cheese. So my mom was never much of a Smoker, you know, and her day she's 70 now so she was just cooking the kitchen. But I took her recipes Because I saw all the rest of the people Out there putting macaroni and cheese On their smoker. But that's also something that all of you Should definitely try Taking mom or grandma's Homemade mac and cheese and doing it the same way and just throwing it on a smoker and it comes out freaking fantastic.
Speaker 1:I never even thought of that. I'm so excited to try that. You have no idea. I'm a fat kid at heart, if y'all haven't figured out this late into the episode. I am a fat kid, I should be 4,000 pounds. I'm not fat kid at heart, if y'all haven't figured out this late into the episode. I am a fat kid, I should be 4,000 pounds. I'm not, thank God, but I should be, because I love to eat and I love to grill and do anything. And this is definitely the question I cannot wait to hear the answers to JJ. We're going to start with you. What music you listening to when you're grilling out?
Speaker 2:Oh man, old school 90s hip-hop man. Old school 90s hip-hop. Come on, man. Come on, notorious BIG Tupac man. I might throw some early 2000s in there. I might throw a little Nelly Nell on there. You know what I'm saying? Nelly Nell, nelly Nell, jay. You know what I'm saying?
Speaker 1:I'm just vibing got you, charles, what about you.
Speaker 5:I'm a country guy man so usually I'm going Eric Church love me some Eric Church. But all the new guys, I mean Luke Holmes, morgan Wallen, all those guys so I like to just mix it up okay, marsco.
Speaker 1:What about you?
Speaker 3:Wallen chops it up. Okay, marsco, what about you? No one chops it up more than me on the playlist, especially when I'm growing.
Speaker 3:We got a little bit of what JJ listens to, a little bit of what Charles listens to, a little Yacht Rock, a little Linkin Park, a little Top Head I mean Jay-Z, I try to touch them all. I like a little bit of the country collabs where they kind of cross over with rap. I'm really into the Big X, the Plug Wiley Zimmerman collab right now on the one song. So I'm here for all of it, as long as it's not Screamo. That's completely wrecking the vibe. You'd put Pear grilling with anything and it's great, mister, what about you completely wrecking the vibe? You can put pear grilling with anything and it's great, yeah.
Speaker 1:Mister, what about you?
Speaker 4:So, man, it's reggae, man it's Rastafarian, it's reggae, reggae, reggae, rastafarian all day long, man. So it's not going to be a little Latin music going on from time to time? I got to ask you this, mister Latin music going on from time to time.
Speaker 1:I gotta ask you this, mister. I know we talked about it. On the music episode that you were on, you expressed your love for reggae. Have you gotten to listen to the band I told you about with Skindred that mixes rock and reggae?
Speaker 4:Oh, you know what? No, you're killing me.
Speaker 1:I'm so glad you remind me of that, golly Dude, I'm telling you, if you want to just be completely mind blown with just two genres coming together that you never thought would Skindred.
Speaker 4:I got you.
Speaker 1:Everybody listen to him. I'll text you. I'll text you that I got you after this. But, tomba, what about you?
Speaker 6:All right, when I am barbecuing I will have some classic rock on. In Cleveland Ohio we have 98.5. It just reminds me of when I'm at my uncle's bar as a kid growing up. I would mop and mop in the floors, doing a bunch of random stuff in the kitchen, cleaning stuff, taking orders out to people, but it was just like a very blue-collar bar in East Cleveland slash Cleveland-Collinwood area off of East 185th. Give them a shout out C-Bar's Euclid Tavern. And when I learned how to cook for mass people, that was always the people that I was making it for serving and cleaning for. So I'll put on that. And then I got a TV in my garage so I'll have on what sporting events on will be on the TV. The TV will be on mute, whether it's football, basketball, baseball, golf, and I'll have some tunes going and I'll just chill out there 100% Wiley.
Speaker 4:what about you?
Speaker 2:So for me it's the same thing. I like 90s hip-hop, r&b, early 2000s hip-hop, r&b. I'm a big reggae tune guy. Dancehall, I like a whole bunch of stuff. Sean DePaul, sean DePaul, sean DePaul, oh man, yeah, anything. Drizzy Drake man.
Speaker 3:Drake is definitely. You know, drake's always my guy.
Speaker 2:I'm always on him. I got you. I gotta get with Marshko, always my guys, I'm always on, I gotcha.
Speaker 1:I, I gotta go with Marsco on this one. I mean I'll, I'll touch anything, I mean anything. I could dance like a white guy to basically is.
Speaker 1:You know that's that's, that's my go-to, that's my jam, and you know anything that? There you're, the sunshine, you're grilling. You really can't go wrong with it, um at all. Um, one problem with a little bit of that is, uh, my wife will have music on in the kitchen too when I'm outside, and like I could, it's so close to my grill, like so, that we just kind of start like not vibing together, like you know, we'll just completely go off the rails and we'll go in the wrong direction.
Speaker 1:We listen to the same music. I mean like, but it's just like some nickelback will come on for me and like she'll have like jelly roll hidden in the kitchen. And you know I love both of them, but it's like I don't, I don't know what, like that you, I just can't move to one or the other. You know what I mean. You know I gotta, I kind of got to keep it separated. But you know, yeah, like I said, anything I can dance like a white guy to. That's my go-to for sure. And Tomba, let's go with you on this one. What type of beverage are you having when you're out there grilling?
Speaker 6:I will go with any and all of them, depending on the mood, but probably the most consistent and safe one would just be a regular Miller light beer in a can. So I don't get too crazy and you know I don't burn the meat or I don't, you know, overcook it. But yeah, yeah, I mean, I'm a uh, I'm a enthusiast for everything. I like the liquor that's brown, I like it, that's clear. I like the beers, I like the claws, but definitely my go-to easy sipping where I know I can control myself with just be a Miller Lite.
Speaker 1:But like it all. I got you Wiley. What about you?
Speaker 2:I'm like a Lion Kugel Summer Shandy. Lion Kugel, summer Shandy. Yeah, if you've never had a Summer Shandy, you've got to have one. I can't drink a lot of heavy beer anymore, but Summer Shandy during the summertime cold is quite amazing. It's Blue Moon with a lemon right. What's that?
Speaker 3:Kind of like Blue Moon, but with lemon.
Speaker 2:Kind of yeah, yeah it is. It's my go-to summer Recently. I'm a big. I like Moscow Mules too. I'm a Mule guy, mules, all kinds of different mules, berry mule, moscow, you know. I got a whole bunch. Those are like my chill grill summer drinks.
Speaker 4:I got you, mister. What about you, man? I plead the faith on this Water. I'm drinking water, water.
Speaker 1:We're not trying to get anybody in trouble here.
Speaker 4:Chocolate, milk, water organic clean chocolate milk water.
Speaker 2:I believe you.
Speaker 3:Marston yeah, I'm like Tarba here. Give me a miller light, cold 12 ounce can, 16 ounce can, I don't care what it is, give it to me in a frosted cup. But I'm drinking miller light while I'm outside and I'll shout to this company draft top. You should totally sponsor this podcast. But uh, it's like a uh can cutter for uh, your cans. You put it on, cut it and uh it becomes. I mean, it's great there's. You get a complete circle around the top of your can and it's like drinking it out of a cup and and gets dangerous after you knock a few of them back. That sounds dangerous.
Speaker 1:That sounds like right up my alley. I am with that, Charles. What about you?
Speaker 5:You know, I think, like I'm seasonal, like if it's winter, like I want to have a bourbon, I want whiskey, I want something like that. If it's summer, like I want a gin and tonic when it's hot out, I'm looking for a gin and tonic, something like that, not as heavy of a beer guy as I used to be, but you know I'm definitely bourbon more often, but the gin and tonic in the summer while I'm growing, that's my favorite.
Speaker 1:I got you JJ. What about you? Yeah, I'm a'm a beer guy like my Modelo.
Speaker 2:That's my go to bottle, and then coming in second is a happy dad drink death roll, which is a great flavor.
Speaker 1:That's what I roll with okay, see, I mix it up a little bit. I always drink my Michelob Ultras, as I drink it every podcast, not sponsored by, not a sponsor, I'm willing to talk about it like y'all uh, but michelob ultra, uh, for sure, gotta keep this boyish figure for what I'm on stage.
Speaker 1:Y'all know I I eat way too much, so, uh, but also I'm a big whiskey and seven upUp guy. Lately it's been I'm going to catch heat for this, I know I am, but it's been Fireball and Ginger Ale. I don't know why the cinnamon with it with the Ginger Ale just kind of hits different. Usually it's Crown, but lately, I don't know why, fireball and Ginger Ale has been my go-to for the whiskey. But yeah, like I said, I'll mix it up. But yeah, michelob Ultra is definitely the go-to. You can kind of sip on it and take my time and really make sure we're grilling up properly for sure. Got two more questions to get through here. Jj, what time of the year Are you first firing up your grill?
Speaker 2:Spring, springtime, usually I first fire it up, usually grill till about the End of fall. I'm not a winter griller guy. I know some people go all year long. That's not me. Fire it up in the spring, usually done end of fall.
Speaker 1:I gotcha Alright, charles I mean you said you're You're grilling, usually done end of fall. I got you All right, charles. I mean you said you're growing all year round, so I don't think you stop, do you?
Speaker 5:No, I don't stop. I mean I grow all year. I mean usually like we have our Christmas party for my family, it's brisket, wow. Yeah, and I also did this past year I did pulled pulled ham, so that was pretty cool, that was fun, it was good, it was really really good.
Speaker 1:Alright.
Speaker 3:Marshgo what about you? The girl does not sleep here at the Marshgo residence. There's no off season, we're only in season this year.
Speaker 1:No days off. No days off.
Speaker 3:No days off, no days off, no days off. Yeah, it's, I'll shovel. We could have two feet of snow. I'll shovel a little six-by-six box to get it out underneath the roof of the garage and I'm using it.
Speaker 1:All right, mister, what about you?
Speaker 4:Yeah, it never stops, it never sleeps, it never stops yeah.
Speaker 1:Thomas Driver, are we stopping grilling or no?
Speaker 6:we have never, ever stopped, I for probably for five to ten years now. I don't think there's been a month where I've wheeled out a grill at least four to five times inside that month. Winter, when it's super, super bad out snowy here in cleveland, but I will shovel, it will be pouring rain and I'll be standing out there and I'll have neighbors looking at me and being like what is this dude doing? It's freezing, cold out there, it's raining, and he's standing inside of his driveway smoking food and grilling and stuff.
Speaker 1:So you're good, ever stops. No worries, wiley. What about you?
Speaker 2:I'm like jj, I'll be. You know spring summer. Well, I live in erie, va, so I don't think anybody really wants to grill out in erie anyway during the winter time. So it's a little. It's a little rough, especially this past winter when we got like feet, feet to foot to foot of snow. It was nonstop. It was probably one of the worst winters that I've experienced here. I think we got like the most accumulation. It was like up there as one of the top ones, Pretty wild. I mean we were number one city and we were ahead of Alaska. We were ahead of Alaska at one point for the snowiest city in the country.
Speaker 5:So it's not always fun during the wintertime.
Speaker 1:So I don't do no grilling during the winter season. I got you when I had a garage. I'd grill all year round. But I'm kind of like JJ and Wiley right now. You know springtime as soon as it starts getting warm, that grill comes out and it doesn't stop until I can't stand it anymore outside. That's where it's at for me. We're going to round out the show here with this one. Wiley, if you are going to a cookout at your house, what is the worst side dish someone can bring as a guest?
Speaker 1:that's a big question yeah, we have a tough question to round out the show here.
Speaker 2:I don't know, I don't know, I don't know, maybe in casserole that's probably going to be one of the worst, okay.
Speaker 1:Tombo, what about you?
Speaker 6:So not to hate on it, but I love fruit, I love salad, I love vegetables. But bringing a bowl of fruit or a salad to any kind of barbecue party is just like come on. Any kind of barbecue party is just like come on. You know, we, we all, can do better than that and bring either something that's meaty and fatty or cheesy and gooey and Mac and cheese potatoes, something that's. You know that you can just dive into.
Speaker 1:I got you, mister. What about you?
Speaker 4:you, mister? What about you Chips Candy? Don't bring that. They have a Halloween. No chips, no candy. No cupcakes cookies. This is a grill, it's a kicker. It is a cookout, we are barbecuing, we are cooking out.
Speaker 2:Listen, man, you got gotta have something to follow that, you gotta have some cake, a pie, cookies, cake, something you know, I was about to.
Speaker 4:I caught myself, I was about to say something, but nah, you're right though, we got after parties, oh.
Speaker 1:Marsco, what's that dish for you?
Speaker 3:Man, I was having a good show until now. I'm probably going to piss a lot of people off saying this. I'm not a big fan of the potato salad, macaroni salad. It's not my cup of tea. I know someone's been at every barbecue I've ever been at. I'm in the minority with that, but I'm not macaroni salad, potato salad guy.
Speaker 1:Okay, charles, what about you?
Speaker 5:Anything green. No green beans, no peas, no lima beans. I don't even want it. I don't even want to see it in my house. I don't need it, I don't want it, I don't want to see it. I got you. I don't want it. I don't want to see it.
Speaker 2:I got you JJ round us out, listen really no green bean casserole, no salad, no chitlins. No, I mean nothing, none of that stuff. Don't bring no paper plates, just bring something worth bringing.
Speaker 1:I got you. I got to say, yeah, the veggie with me, green bean casserole and stuff like that. I don't want that. I don't eat that Salad. I mean we don't eat salad. We're out here grilling. I'm going to say with the cupcakes, mister. I mean you can't have dessert. Like no cookies, nothing.
Speaker 3:We talk about dessert.
Speaker 1:Like, just because we're grilling the main course, we gotta have dessert afterwards.
Speaker 4:You know what you can bring? A rum cake, I'll bring you a rum cake. Bring a rum cake, bring rum cake. That's what you can bring all day long. I got you Table full of them.
Speaker 1:All right. Well, that is actually going to round out our grilling and chilling episode here, talking all things summer and grilling. Hopefully we gave you all a couple of ideas to spice up your summer with the food choices that you have and just get out and grill. You can't go wrong with it. But that is going to do it for this week's episode of the Ride Home Brands Podcast. I want to thank all of my guests for coming on JJ, tom Bomarsco, mr Charles and Wiley for joining the show. This was a lot of fun to get and sit and talk all things grilling and summertime and all the fun that goes along with that. As always, if you enjoyed the show, be a friend, tell a friend. If you didn't tell them anyways, they might like it just because you didn't. That's going to do it for me and I will see y'all next week.
