Episode 20 – Tim Reilly – Devil’s Purse Brewing Company

In this swashbuckling adventure, Tim Reilly drops down from ‘up the Cape’ to share his coffer of craft brews. He takes us through the history of starting the Devil’s Purse Brewing Company in South Dennis, MA and brings out their signature Kölsch and several bottle-fermented old ales for us to sample. Tim explains the intentional use of brettanomyces to extract the full flavors of base grains with a super approachable floral bouquet.

In this swashbuckling adventure, Tim Reilly drops down from ‘up the Cape’ to share his coffer of craft brews. He takes us through the history of starting the Devil’s Purse Brewing Company in South Dennis, MA and brings out their signature Kölsch and several bottle-fermented old ales for us to sample. Tim explains the intentional use of brettanomyces to extract the full flavors of base grains with a super approachable floral bouquet.

We dive into the many effects that Saccharomycetaceae has on beer, then descend into other places it can grow (like wine or cheese) before landing on the couch in full recovery gear. This episode is sorry to any Soprano’s fan as well as Jim from Pennsylvania.

Episode – 18 -Kombucha Joe

Hey man… who cleaned up my ‘bucha? It turns out that some roommates had the right idea after all, and leaving iced tea untended for weeks has tantalizing results. Joe Galender brings us several craft kombucha combinations to try like Cocoa Nibs and Blueberry Basil. Joe shares his journey and wisdom on growing the right fizz without too much fuzz. While completely non-alcoholic — something hits us about midway through the podcast and we get silly with SCOBY.

Hey man… who cleaned up my ‘bucha? It turns out that some roommates had the right idea after all, and leaving iced tea untended for weeks has tantalizing results. Joe Galender brings us several craft kombucha combinations to try like Cocoa Nibs and Blueberry Basil. Joe shares his journey and wisdom on growing the right fizz without too much fuzz. While completely non-alcoholic — something hits us about midway through the podcast and we get silly with SCOBY.

Episode 17 – Waiting for Good Dough

We are back to offer some take-out good-times in an episode from a long time a go and a world far far away. We gather to dig our hands in good dough and make pizza one more time. ¿Cómo Se Dice en Italiano ‘She Nailed It!’? Deanne totally PWNS our OONI when she brings a fresh batch of fermented dough. We all tap our Jersey heritage and pop out some serious pies that keep getting better as the temperature rises. It will take more than a cross-eyed-bear to remind us why we ever tried commercial stuff.

We are back to offer some take-out good-times in an episode from a long time a go and a world far far away. We gather to dig our hands in good dough and make pizza one more time. ¿Cómo Se Dice en Italiano ‘She Nailed It!’? Deanne totally PWNS our OONI when she brings a fresh batch of fermented dough. We all tap our Jersey heritage and pop out some serious pies that keep getting better as the temperature rises. It will take more than a cross-eyed-bear to remind us why we ever tried commercial stuff.

Enjoy this one from the vault!

Episode 16 – Deanne Velicky Bakes Us Silly

Our first baker, millennial, and female guest Deanne Velicky proves that not all grain should be used to become beer. She explains how she started baking both savory and sweet goods and learned how to master the mother to make a perfect crusty and toothy sourdough loaf. Montclair has never seen better days with Deanne directing their bakery but we get to sample her solo creation: fresh lemon meringue doughnuts.

Our first baker, millennial, and female guest Deanne Velicky proves that not all grain should be used to become beer. She explains how she started baking both savory and sweet goods and learned how to master the mother to make a perfect crusty and toothy sourdough loaf. Montclair has never seen better days with Deanne directing their bakery but we get to sample her solo creation: fresh lemon meringue doughnuts.

We get lost in the crust and find ourselves enjoying the lightly-sour and moist crumb surrounded by crisp fried and sugar, filled with lemon custard, then topped and torched with soft meringue hats that add a perfect counterpoint. Whether spelled doughnuts, doh-nuts or donuts these are the kind that deserve their own paragraph, and popup at GGBCO 3/1/2020.

The rest of the podcast is probably interesting, but the doughnuts will sell out quick. You don’t want to miss them so we’re cool if you want to listen to the rest of it in your car.

Episode 15 – Repeat Offender Dana Reed from Operation Barbecue Relief

Dana Reed from Operation Barbecue Relief returns on our 15th episode to share his exploits on the competition celebrity charity BBQ circuit. The talk descends into the best way to boucherie and serve a pig, which is usually by making bacon. We inaugurate the new stage at GGBCO and realize when ‘the sum of the parts are greater than the whole’, it means we didn’t put some of the parts back together correctly.

Dana Reed from Operation Barbecue Relief returns on our 15th episode to share his exploits on the competition celebrity charity BBQ circuit. The talk descends into the best way to boucherie and serve a pig, which is usually by making bacon. We inaugurate the new stage at GGBCO and realize when ‘the sum of the parts are greater than the whole’, it means we didn’t put some of the parts back together correctly.

We go full-blown pork when both Matts break out their dream preparations: a quadruple-cut bacon slab butterflied and wrapped around a Dawg, and a buttermilk-brined deep fried Ossabaw pork chop with homemade honeycrisp-cabbage-kraut. Only ham would make this magical animal any better but we have to settle for tummy-settling dark chocolate mousse truffles and toasted coconut stout. We then get excited for the new stage and upcoming events before describing our perfect last meal (no ordering loop holes).

Episode 14 – RJ from Restaurant L

What happens when you shut up and let the women your life take over? Only good things according to our guest RJ, AKA Bruno Bruno. RJ bring us an amazing feast from his Restaurant L in Allendale that includes short rib ravioli, pork shank confit, and fresh pasta with truffles, which we devoured before the cameras could get a clean shot.

What happens when you shut up and let the women your life take over? Only good things according to our guest RJ, AKA Bruno Bruno. RJ bring us an amazing feast from his Restaurant L in Allendale that includes short rib ravioli, pork shank confit, and fresh pasta with truffles, which we devoured before the cameras could get a clean shot.

Ted comes back looking for more bacon and he and RJ reminisce about producing Vampire Vixens From Venus which rattled the neighbor’s daughters and as well as their rhododendrons. We then ask deep ‘would you rather’ questions that reveal the true bromance the Matts have would carry them through a cross-country tighty-whitey road trip.

https://www.restaurantlnj.net

Episode 13 – Ted A. Bohus Eats Our Bacon

BRAAAAAINS… with ketchup or mustard? This gory episode has movie producer, stunt man and writer Ted A. Bohus joining us to give the back story on the golden age of horror movie magic. He brings his storytelling skills to our podcast and describes how gore, stunts and special effects we done before computers or OSHA. We then discuss the best recipe for making fake blood that will look realistic on camera without ruining the carpets.

BRAAAAAINS… with ketchup or mustard? This gory episode has movie producer, stunt man and writer Ted A. Bohus joining us to give the back story on the golden age of horror movie magic. He brings his storytelling skills to our podcast and describes how gore, stunts and special effects we done before computers or OSHA. We then discuss the best recipe for making fake blood that will look realistic on camera without ruining the carpets.

Matt drops the double-cut house-cured bacon which we all agree it’s worth wrestling a bear for. Ted, who actually did wrestle a bear, warns to get the bacon in advance since bears can’t actually be pinned. We then discuss what we would do with a billion dollars with most of us moving to Pig Island to farm fois gras and work on Joel’s IROC-Z.

Episode 12 – Frank Ficarra from Leonardos Deli

Frank Ficarra returns as our first repeat offender as he introduces us to his new restaurant Leonardo’s Italian Deli and Catering which opens daily at 4:30AM in New City, NY. His new classic Italian-style deli follows Columbus across the Mediterranean from Greece to Southern Jersey to remind us of the flavors of our youth.

Frank Ficarra returns as our first repeat offender as he introduces us to his new restaurant Leonardo's Italian Deli and Catering which opens daily at 4:30AM in New City, NY. His new classic Italian-style deli follows Columbus across the Mediterranean from Greece to Southern Jersey to remind us of the flavors of our youth.

Frank brought us his thin sliced melanzana and homemade mozzarella that proves once again he can cook better than your Nonna. We then discuss the history of Sicilian Sephardic migration before getting into the more religious debate over Parmesan versus Pecorino. We then finish our nostalgic trip by sharing our favorite first experiences.

This episode is sorry to:

  • Sicily
  • Parmesan Cheese
  • George Carlin
  • The Sephardim
  • Uncle Guiseppe
  • Epsteins except for Matt or Jeffery
  • Metallica except for Lars

Episode 11 – Abe Froman the Sausage King

Bueller?…..Bueller? No, dear millennials we aren’t deaf, it’s a meme. Our guest this show Abe Froman (a.k.a. Joel Macaluso ) takes us back to the hard rock times when we used to have to earn our own kicks. We show our listener how to have some old-school Jersey fun making pizza in the OONI wood oven. For those who like their Xmas music before Halloween, here’s a late holiday episode for some hair of the dog that bit you.

Bueller?…..Bueller?   No, dear millennials we aren’t deaf, it’s a meme. Our guest this show Abe Froman (a.k.a. Joel Macaluso ) takes us back to the hard rock times when we used to have to earn our own kicks. We show our listener how to have some old-school Jersey fun making pizza in the OONI wood oven. For those who like their Xmas music before Halloween, here’s a late holiday episode for some hair of the dog that bit you.

We try out the OONI with some homemade pizza and sausage from B&M Market then discuss how the English can bake without getting soggy-bottoms, but they can't cook a pizza like we can here in Jersey. What is the proper texture for the right pie and its crust across the Tri-State area? We discuss the nuances and best locations to try Chicago, New York, and Hawaiian tomato pies, which are flat… but are they pizza? It turns out we owe the diversity in American tomato pies to George Washington for starting it all way back when.

In the final segment we play our spin on ‘two truths and a lie’ completely unprepared. Without spoiling the ending we can reveal that it’s hard to lie on-the-spot after eating that much sausage pie. We find out a lot about our hosts pasts through the stories they tell, whether truth or not the truth.

Episode 10 – The Pot Luck Club

What does Swiss headcheese, smoked salmon and onion sliders have in common? Nothing except for the menu of this cozy winter warmer episode. Ryan, Alex and Matt W left work early to avoid the post thanksgiving dump (of snow) that caused 100% havoc.

What does Swiss headcheese, smoked salmon and onion sliders have in common? Nothing except for the menu of this cozy winter warmer episode. Ryan, Alex and Matt W left work early to avoid the post thanksgiving dump (of snow) that caused 100% havoc. 
Matt recounts the trials of smoking 22 turkeys for thanksgiving and his plans to expand his outsourcing GGBCO for more holidays. Alex reminds us that food sensitivities are mostly a fad, and as long as you don’t kill them with a nut allergy its probably OK. Ryan drops us his wisdom with several winning phrases such as: 

      • Socks: the last jewelry men have left.
      • Its obvious what the poop deck is for, Charles.
      • If it smells like feet it’s probably great with honey.
      • You buy what you hit…and telephone poles were already $3500 in the 80s.

The game gets deep when the team has to decide what friend, movie, food and drink they would choose on a desert island. While Point Break and Fish Sauce were obvious winners, Keanu and Busey were usurped by Swayze (RIP Bodhi). That was enough and everyone passed out from meat sweats for the rest of the meal. 

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