Latest / The Scotchy Bourbon Boys / Bourbon, Turkey, and Togetherness: A Thanksgiving Celebration with The J(G)in & Nash Deep Frying a Turkey

Transcript

Bourbon, Turkey, and Togetherness: A Thanksgiving Celebration with The J(G)in & Nash Deep Frying a Turkey · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Luce, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day, are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle.
• 1:35
  Speaker 1: A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:42
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 2:13
  Speaker 1: Ready, I'm ready, are you?
• 2:14
  Speaker 1: Yeah, I'm ready.
• 2:17
  Speaker 1: What did we use as your nickname?
• 2:18
  Speaker 1: Gin Gin.
• 2:22
  Speaker 2: Yeah, we wanted it to be the kid.
• 2:23
  Speaker 2: I think we play around with Candyman.
• 2:25
  Speaker 2: Yeah, we're just spitting boys.
• 2:27
  Speaker 2: Good, we serve those for the cock lock.
• 2:35
  Speaker 3: We're just spitting boys.
• 2:36
  Speaker 3: We're here to have fun.
• 2:38
  Speaker 3: We're here to have fun, woo, woo.
• 3:01
  Speaker 1: All right, we're back with another podcast of the Scotchy Bourbon Boys.
• 3:09
  Speaker 1: We got Super Nash here in South Carolina.
• 3:12
  Speaker 1: This is our annual morning Thanksgiving turkey day podcast and he is deep frying two turkeys right on his back, his back, uh, back deck, and he's sitting there.
• 3:28
  Speaker 1: He's got his whole thing, he's got his computer out there, he's got everything.
• 3:31
  Speaker 1: He just went and the weather broke for this to happen.
• 3:34
  Speaker 3: Welcome, super nash, absolutely thank you, yeah, happy thanksgiving and welcome to y'all uh tiny and uh seth yeah, yeah, and we go with.
• 3:45
  Speaker 1: We were just talking about his nickname when we were doing this and seth this.
• 3:49
  Speaker 1: I think this is fourth or fifth podcast.
• 3:51
  Speaker 1: Yes, we came up with gin because he's a gin lover, but we were like more referring to the genie.
• 3:56
  Speaker 1: You know the genie gin kind of guy.
• 3:59
  Speaker 1: Yeah, yeah, there you go, so grant your wish, so he's yeah.
• 4:02
  Speaker 1: Well, today there's always a catch.
• 4:04
  Speaker 2: I mean, the last time you were on, you didn't have children yeah, I mean, the last time I was on I was having a stomach issue and you made me drink like a full glass and I just fell awful afterwards.
• 4:16
  Speaker 1: Yeah it's terrible.
• 4:17
  Speaker 1: No, you felt better oh yeah, better.
• 4:19
  Speaker 2: Sorry, I've confused that.
• 4:25
  Speaker 3: Today I'm sort of wearing two nicknames.
• 4:27
  Speaker 3: I don't know if you can see this, but I'm actually Super Nash and Sir Fryer Martin.
• 4:35
  Speaker 1: Sir Fryer Martin, you are definitely a religious.
• 4:40
  Speaker 3: My wife gave this to me about 10 years ago because I've been deep frying turkeys probably 30 years now.
• 4:49
  Speaker 3: I have perfected a recipe that people just rave over and actually try to pay me to do turkeys around the holidays.
• 4:59
  Speaker 3: It just gets so overwhelming because they like them so much.
• 5:04
  Speaker 2: But uh, we'll get into that a little bit later yeah, we've got our got our first recipe for the scotch and bourbon boys cookbook yeah, there you go, sir fryer martin's.
• 5:14
  Speaker 1: Uh, deep fried turkey, day turkey absolutely.
• 5:18
  Speaker 3: Yeah, for sure, man.
• 5:20
  Speaker 3: Oh, then we can get into, like some of tiny's uh ribs.
• 5:24
  Speaker 1: I see those coming up all the time, but I've yet to be able to taste carbon balls well, maybe I haven't smoked any meat like lately, so maybe that thursday, when you come up after whatever we'll throw some.
• 5:38
  Speaker 1: We'll throw something on the, on the smoker that day.
• 5:41
  Speaker 1: I I mean that Thursday we're going to do the Bookers.
• 5:45
  Speaker 1: We're going to do that Bookers blind.
• 5:47
  Speaker 1: I'm going to have you and we'll do that Thursday so we can pull off a ton of different podcasts.
• 5:52
  Speaker 1: But www.
• 5:54
  Speaker 3: I'm going to be going back and forth because I've got to keep a check on this hole and make sure I keep this temperature right.
• 6:01
  Speaker 1: Okay, wwwscotchiebourbonboys for all things Scotchie Bourbon Boys.
• 6:03
  Speaker 1: We got Glencairn's t-shirts and bourbon balls are coming.
• 6:06
  Speaker 1: Next week we should be making our first of a couple batches for the holiday.
• 6:10
  Speaker 1: Those pecans have been in for more than 10 months, so it's going to be fantastic bourbon balls.
• 6:16
  Speaker 1: Then also remember Facebook, instagram, youtube and X, and then also the major podcast formats, mainly Spotify, apple and iHeart, but any podcast format you listen any place on social media.
• 6:28
  Speaker 1: You see us or whatever.
• 6:29
  Speaker 1: Make sure you like, listen, subscribe and leave good feedback.
• 6:34
  Speaker 1: So today's podcast happy Thanksgiving everybody.
• 6:37
  Speaker 1: I love to do this podcast.
• 6:39
  Speaker 1: This is, you know.
• 6:40
  Speaker 1: We get this in before the football game starts.
• 6:42
  Speaker 1: There's three football games.
• 6:45
  Speaker 1: It used to be two, now we got three, and the Packers are playing tonight with Miami.
• 6:48
  Speaker 1: I got high hopes for that.
• 6:50
  Speaker 1: That should be pretty fun before.
• 6:51
  Speaker 1: But wild turkey since I've been doing this, has become a big part of my Thanksgiving.
• 6:55
  Speaker 1: I like it, I love to sip on it, and last year after Thanksgiving, after Christmas, when we went down Greg Schneider, he set us up.
• 7:16
  Speaker 1: If you remember, he was able to set us up.
• 7:21
  Speaker 1: We should actually send him a direct invoice on your sharing.
• 7:24
  Speaker 1: Share to the message and send it to Greg.
• 7:29
  Speaker 1: But he set us up with Jimmy.
• 7:32
  Speaker 1: He basically texted Jimmy Russell and said we were going to be coming down about two weeks before and Jimmy Russell is the last of Seth.
• 7:43
  Speaker 1: He's the last of the master distillers that now.
• 7:48
  Speaker 1: He just celebrated his scent.
• 7:50
  Speaker 1: This bottle here that you're going to taste today is the 70th anniversary of him working at Wild Turkey.
• 7:56
  Speaker 1: Wow.
• 7:57
  Speaker 1: So you know we're talking about.
• 7:59
  Speaker 1: He's a treasure.
• 8:01
  Speaker 1: He's still here with us, but you know you can only live for so long.
• 8:05
  Speaker 1: So I met him once in 2019, but not realizing really who he was.
• 8:12
  Speaker 2: Did he start working at the factory when he was 10?
• 8:16
  Speaker 1: Like 22.
• 8:17
  Speaker 2: Yeah, 22.
• 8:17
  Speaker 1: It's like he's in his 90s but he realistically, jimmy, he was with Booker and Elmer T Lee, the people who brought back bourbon after it had died in the 70s, and they went through the bourbon rut and he basically is still here now.
• 8:45
  Speaker 1: Booker's son, fred, who we know personally, fred and sandy know, and fred just released his bookers which was dedicated to jimmy.
• 8:54
  Speaker 1: It's called jimmy's batch and jimmy works for campari and wild turkey and bookers is is um centauri, two different companies but centauri did a tribute to jimmy because jimmy was like fred's second dad.
• 9:10
  Speaker 1: So the industry is so intertwined.
• 9:12
  Speaker 1: But last year me and me and super nash, after our christmas party we drove down to kentucky, told I had told Greg Schneider, the head of the cock flock.
• 9:24
  Speaker 1: Anyways, I told Greg about it and he texted Jimmy, right, nash, and then what happened was I told him we'd be there about noon on Sunday, so we got there between noon and one.
• 9:40
  Speaker 1: So we got there at 1230 and we had been at Whiskey Thief, our sponsors, and we got there between noon and 1.
• 9:43
  Speaker 1: So we got there at 1230, and we had been at Whiskey Thief, our sponsors, and we got there at 1230, and I did not.
• 9:48
  Speaker 1: He never heard back from Jimmy on the text.
• 9:51
  Speaker 1: I didn't expect Jimmy to be there, but as we walked in there he was.
• 9:56
  Speaker 1: So he basically talked to us, told us stories, gave me crap because I was wearing a Whiskey Thief shirt.
• 10:04
  Speaker 1: I did buy my wild turkey shirt that I'm wearing today, but this decanter right here, and he was there with Jaretta, his wife, so it's signed by Jimmy and Jaretta.
• 10:18
  Speaker 1: Now you've got your decanter too, right, super Nash, did he sign that also?
• 10:23
  Speaker 1: Absolutely, yeah, jimmy and Jaretta signed that.
• 10:25
  Speaker 1: Now, back there there's a bottle of Rare Breed that he signed too for me, because Rare Breed was the barrel-strength bourbon that I was always.
• 10:35
  Speaker 1: My Rare Breed is on the show, but my Rare Breed and Booker's both Nash, those are the two bourbons that got me into bourbon really.
• 10:49
  Speaker 3: I loved them so much.
• 10:50
  Speaker 3: It's been a staple of my family tradition for probably 35 years.
• 10:57
  Speaker 3: Yeah, yeah, uh, and thanksgiving was awesome.
• 11:06
  Speaker 3: It's always been my heart uh holiday because there was a tradition between me and my brother.
• 11:10
  Speaker 3: Well, uh, the one that's passed and so, yeah, you just talk about turkey is so special to me and uh, and that's that's why it's so meaningful to me and it's just a special day for me because I always like to have a taste of this Kentucky, wild turkey, kentucky spirit, always in his honor, in which I will do that here in just a little while.
• 11:34
  Speaker 1: Yes, yes, for me, Wild Turkey 101,.
• 11:39
  Speaker 1: I didn't realize it in my life, but when I turned 18, I was a freshman in college and there was a place called the library across the street.
• 11:51
  Speaker 1: It's where all the college professors went to drink and on my 18th birthday I was there and all my friends started buying me shots of bourbon.
• 12:03
  Speaker 1: And it was wild turkey 101 and after, I believe, 11 of them I went I went back home.
• 12:12
  Speaker 1: I went back to my dorm room, grabbed the, grabbed the um garbage can yeah, sat in my bed and basically um extracted probably 10 and three quarters of them.
• 12:27
  Speaker 1: I hadn't eaten either, so it was just pure.
• 12:30
  Speaker 1: My roommate asked me if I was okay.
• 12:32
  Speaker 1: But I'm like I, I was expecting it.
• 12:35
  Speaker 1: I mean I just when I was doing it I knew that I was not gonna be um.
• 12:39
  Speaker 1: So it was probably a good thing, because the next day I felt all right because most of it came back up.
• 12:44
  Speaker 1: But at the same time, wild Turkey has always been like my pathway to becoming a man.
• 12:51
  Speaker 1: I mean, when you become 18 and you can drink legally.
• 12:54
  Speaker 1: That was what I did, and little did I know I would end up at this place.
• 12:58
  Speaker 1: You know where we're having wild turkey and we're meeting Jimmy, russell and Eddie and Bruce and all the good stuff.
• 13:05
  Speaker 1: They do Russell's 13, russell's 15,.
• 13:08
  Speaker 1: You know the Kentucky spirit.
• 13:15
  Speaker 1: I mean you know King of now, do they?
• 13:16
  Speaker 1: They don't do King of Kentucky, do they?
• 13:17
  Speaker 1: I don't think.
• 13:17
  Speaker 1: I think that's something different, yeah, but anyway, so it's kind of a cool thing.
• 13:20
  Speaker 1: You know, wild turkey goes so well with Thanksgiving.
• 13:26
  Speaker 1: I mean it's just part of it and I think you know Greg's probably working for wild turkey during the Russell's era.
• 13:36
  Speaker 1: Also, greg Schneider probably when he goes turkey hunting does drink.
• 13:42
  Speaker 3: Lost your volume somehow.
• 13:44
  Speaker 1: You can't hear me, hello.
• 13:50
  Speaker 3: Tiny your volume.
• 13:51
  Speaker 3: I can't hear you.
• 13:52
  Speaker 3: Hello, can you hear me?
• 13:53
  Speaker 3: Yeah, there we go.
• 13:55
  Speaker 3: I hear Seth.
• 13:56
  Speaker 1: But me you can't hear.
• 13:58
  Speaker 3: There you go, you're back.
• 13:59
  Speaker 1: Okay.
• 14:00
  Speaker 3: You just totally went silent.
• 14:01
  Speaker 3: Okay, now you're back.
• 14:01
  Speaker 3: Okay, all right, you just totally went silent.
• 14:02
  Speaker 3: Okay, now you're back.
• 14:03
  Speaker 3: Okay, good, you know, wild turkey 101, it's funny you submitted.
• 14:08
  Speaker 3: But that that's what.
• 14:09
  Speaker 3: The first time my brother came over with it, uh, on thanksgiving, you know, uh, we had been arguing, you know, like the week before.
• 14:18
  Speaker 3: Well, he brought it upon himself, he'd come over on Thanksgiving Day and he brought a bottle of Wild Turkey 101, and he's like we're going to settle this right here and now.
• 14:30
  Speaker 3: And he cracked the top of that 101.
• 14:33
  Speaker 3: And you know, ever since then it was our tradition.
• 14:37
  Speaker 3: You know, it was so cool to have a simple 101.
• 14:42
  Speaker 1: Well, I'm glad that you've become part of my tradition on this, because you honor him with the poor.
• 14:49
  Speaker 1: That you guys, and it's a hard day for you.
• 14:53
  Speaker 1: I know it's a happy, a thankful day, but it's also a hard day.
• 15:00
  Speaker 3: It gets better, especially with you being my brother, I mean, it's I'm able to celebrate it with you and, like I say, it gets better and better every year.
• 15:11
  Speaker 3: And you know, I'm sure, like I say, that's, that's the way you want it, and so it's great, and so cheers, cheers to my brother and cheers to you, my brother.
• 15:22
  Speaker 1: OK, so what we got to do is we got to open.
• 15:26
  Speaker 1: I opened this earlier.
• 15:27
  Speaker 1: I haven't tasted it, but this wild turkey, this is Jimmy and Russell's 70th anniversary blend.
• 15:36
  Speaker 1: All I can hear it's $50.
• 15:38
  Speaker 1: And real quick, I got to share a screen.
• 15:41
  Speaker 1: So I'm going to quick share the screen and then we'll pour this up.
• 15:44
  Speaker 1: But let's see where did it go?
• 15:47
  Speaker 1: Right, there is that it, yeah are we sure?
• 15:51
  Speaker 2: I mean it says 70th anniversary okay I can't read stuff I know all right.
• 15:56
  Speaker 1: So on the share screen, um, it's match bill is 75 corn, 13 percent rye, 12 malted barley.
• 16:04
  Speaker 1: It's an eight-year-old, it's uh, 101, proof like 101, and it's it's 50.
• 16:10
  Speaker 1: So there, this is a very affordable, affordable um bourbon and um, you know, it's like it's like everybody who's tasting this right now and I would stop share screen Everybody who's tasting this.
• 16:28
  Speaker 1: I've heard nothing but good stuff.
• 16:30
  Speaker 1: People have put it against regular 101.
• 16:33
  Speaker 1: It's not even comparable.
• 16:34
  Speaker 1: Some people are like just drew from Bourbon and Banter, he was like you share it with everybody, but wild turkey, people are gonna love it.
• 16:43
  Speaker 1: So this one and a 101, I mean I think this this honors, uh, jimmy russell in the fact that we know that greg and jimmy and booker and elmer, when they were putting out those barrel strengths, they always liked the.
• 17:00
  Speaker 1: They wanted you to proof them down for yourself, right?
• 17:03
  Speaker 1: And now this one, you know, is a 101 and they always felt that wild turkey was the.
• 17:09
  Speaker 1: You know, jimmy felt wild turkey at 101 is where its sweet spot was.
• 17:13
  Speaker 1: So it's really kind of cool.
• 17:14
  Speaker 1: So here we go.
• 17:15
  Speaker 1: I'm going to pour this with and share this with my, my son this morning.
• 18:06
  Speaker 1: Um, happy Thanksgiving.
• 18:09
  Speaker 3: I just want to give a quick shout out to my little brother.
• 18:11
  Speaker 3: Marshall's match is uh, he's watching, so cheers to you little cheers to marshall.
• 18:16
  Speaker 1: Yes, definitely, and um, you know, I could say this is, this is fun, sharing this, um, this is the first.
• 18:26
  Speaker 1: What would you say like your podcasts, now that you've been the dad?
• 18:31
  Speaker 1: Yes, and I'm so proud of you.
• 18:33
  Speaker 1: He's, uh, you're, you know cane little single batches here yeah, cane single batch mueller.
• 18:43
  Speaker 1: I can't wait till he turns 21 or 18, whatever.
• 18:48
  Speaker 2: Hopefully 18.
• 18:49
  Speaker 2: I'm lobbying for that.
• 18:51
  Speaker 1: That we get to share something.
• 18:53
  Speaker 1: You know Avery's going to be 10, which is crazy.
• 18:58
  Speaker 2: Eight more years.
• 18:59
  Speaker 1: Yeah, so, oh, that smells, really caramely.
• 19:05
  Speaker 2: I'm a little stuffy today, so Cheers, cheers, so Cheers, cheers, nash Cheers.
• 19:13
  Speaker 3: Cheers and I went ahead and poured.
• 19:16
  Speaker 3: Since this is a good celebration, I went ahead and poured some wild turkey single barrel Kentucky spirit and I'm going to go ahead and give a good cheers to my brother in heaven.
• 19:29
  Speaker 1: Cheers, cheers, cheers.
• 19:31
  Speaker 1: The legs on this is look at the legs right there.
• 19:34
  Speaker 2: I see, I see.
• 19:35
  Speaker 1: I mean it goes from top to bottom.
• 19:37
  Speaker 1: Nash like wow.
• 19:40
  Speaker 3: You said creep on that one 101.
• 19:42
  Speaker 3: Very smooth, yeah, and that's what this is 101.
• 19:53
  Speaker 1: yeah, and that's what this is 101, so go over real quick.
• 19:53
  Speaker 1: Um, you know, while you're watching, you're all watching thanksgiving day parade and everybody's getting.
• 19:56
  Speaker 1: You know they're all getting.
• 19:58
  Speaker 1: Uh, what would you say?
• 19:59
  Speaker 1: Wet and rained on.
• 20:00
  Speaker 1: Oh, let's see, do we got anybody on here?
• 20:05
  Speaker 3: oh my god, this is soy.
• 20:08
  Speaker 1: We got a decent amount of people this morning watching, yeah, this one.
• 20:12
  Speaker 1: What do you think, Seth, as far as a bourbon goes for you.
• 20:16
  Speaker 2: It's pretty good, very smooth, which I enjoy in the bourbons.
• 20:19
  Speaker 2: I don't like when it burns going down.
• 20:23
  Speaker 1: Well, I will tell you that the new word to sound really good when you're talking about bourbon easy, easy, it's real easy at 101 that's yeah yeah, because when people say smooth, that there's a connotation to that.
• 20:38
  Speaker 1: So but if you say easy, that means you've had some bourbon and you kind of know what you're trying to say see, I haven't had much bourbon now, so it's pretty smooth this bottle right here.
• 20:50
  Speaker 3: I just noticed.
• 20:51
  Speaker 3: Yes, but it's a single barrel that was picked by the master distiller in winter of 2020.
• 20:59
  Speaker 1: So that would have been Eddie.
• 21:02
  Speaker 3: Yep.
• 21:03
  Speaker 1: Nice, that's right.
• 21:04
  Speaker 1: So go over the brands.
• 21:05
  Speaker 1: I mean real quick, super Nash, I mean.
• 21:08
  Speaker 1: While Turkey has a lot of brands, people just don't you know, it's got some nice.
• 21:16
  Speaker 3: I enjoy it.
• 21:17
  Speaker 3: They have like over here I've got several different brands of Russell's Reserve.
• 21:23
  Speaker 3: They have like the Russell's Reserve 10-year.
• 21:26
  Speaker 3: Then you have your private single barrel.
• 21:28
  Speaker 3: They have Russell's Reserve 10-year.
• 21:29
  Speaker 3: Then you have your private single barrel.
• 21:30
  Speaker 3: They have Russell's Reserve 13-year.
• 21:32
  Speaker 3: Russell's Reserve single rick house.
• 21:36
  Speaker 3: You know, like their latest addition to the family, you have your regular Wild Turkey, wild Turkey 101.
• 21:44
  Speaker 3: Then you have these special editions.
• 21:48
  Speaker 3: This just happens to be one.
• 21:49
  Speaker 3: This is Wild Turkey 1, which is finished in toasted oak finish.
• 21:56
  Speaker 3: We both got that, yep.
• 22:00
  Speaker 3: Then you have Wild Turkey Rare, breed Barrel Proof.
• 22:07
  Speaker 1: One of my favorites.
• 22:08
  Speaker 1: Wild.
• 22:13
  Speaker 3: Turkey, kentucky Spirit, which is their single barrel program.
• 22:15
  Speaker 3: Then you got uh, wild turkey rye uh.
• 22:17
  Speaker 3: You got rare breed rye uh, is there any more?
• 22:24
  Speaker 3: I know there's several different editions of Black Beach, these special editions.
• 22:28
  Speaker 3: This is the only one that I have.
• 22:29
  Speaker 1: Well, I will say that out of all the flavored whiskey, wild Turkey Honey that brand is probably the most popular.
• 22:43
  Speaker 1: I mean, jim Beam has a lot of different ones, but Wild Turkey with the honey.
• 22:47
  Speaker 1: They did a pretty good job with that.
• 22:52
  Speaker 3: I have to agree.
• 22:54
  Speaker 1: So there you go.
• 22:55
  Speaker 1: What are you thinking now?
• 23:00
  Speaker 2: I like it.
• 23:00
  Speaker 2: I mean again, it's going to get a little taste of caramel for sure in there.
• 23:06
  Speaker 1: Well, and now Super Nash is going back checking those turkeys.
• 23:09
  Speaker 1: They're deep frying right here, live on Facebook and YouTube.
• 23:12
  Speaker 1: You all can see that, and then I can smell it.
• 23:18
  Speaker 1: Can you smell them?
• 23:19
  Speaker 2: As I said, I'm a little stuffy today.
• 23:20
  Speaker 1: No, but the reason why I can smell them is because of what's going on upstairs.
• 23:24
  Speaker 3: Oh yeah.
• 23:25
  Speaker 3: We had smell-o-vision, you guys would just be mouthwatering.
• 23:33
  Speaker 1: Hey, I can smell the turkey cooking upstairs and I also got that Larceny bourbon spiced toddy candle going here and that one that thing produces some.
• 23:44
  Speaker 1: You start it down here and it just makes the whole house, upstairs too, smell really well, anyways.
• 23:52
  Speaker 1: So Thanksgiving has always been about family, friends and getting together, and this podcast now on Thanksgiving wishing everybody a happy Thanksgiving.
• 24:04
  Speaker 1: I think it's going to be a tradition, it doesn't?
• 24:07
  Speaker 1: You know, we do it early morning.
• 24:08
  Speaker 1: I'm, I'm enjoying this.
• 24:11
  Speaker 1: We're going to feel kind of decent when we go upstairs, we'll have a little bit of a, and then I'll just think about now what I'm going to basically bring up a Russell's for you, seth, and a Russell's Reserve barrel pick, and we'll make some nice cocktails today off of that, because I really think the Russell's Reserve in a cocktail, whether it be old-fashioned or, holds up really well.
• 24:35
  Speaker 1: We got eggnog.
• 24:36
  Speaker 1: I got yeah.
• 24:37
  Speaker 2: I got my eggnog.
• 24:38
  Speaker 2: Yeah, your almond eggnog and we might be no, I made a real one.
• 24:42
  Speaker 1: With no eggs.
• 24:43
  Speaker 2: With no eggs.
• 24:43
  Speaker 2: Yeah, real milk.
• 24:45
  Speaker 1: Well, there you go.
• 24:45
  Speaker 1: So what else Would you like for me to give my recipe out on how I do these turkeys?
• 24:59
  Speaker 1: That, uh, is so mouth-watering delicious.
• 25:00
  Speaker 3: Yeah, go ahead, we got.
• 25:00
  Speaker 3: We got a couple more minutes.
• 25:01
  Speaker 3: All right, I'm gonna give it to everybody live here.
• 25:02
  Speaker 3: First time I've ever given it out live on a podcast.
• 25:06
  Speaker 3: Uh, this is breaking news my turkey is uh, I came up probably about 25 years ago when they they came up with those injectors and you'd see this bottle of Creole butter.
• 25:19
  Speaker 3: Well, I tried that the first time and I was like, well, this really isn't that good.
• 25:23
  Speaker 3: And I always knew that my mom, when she baked the turkey, she always took one little 12-ounce can of Budweiser beer and she poured that in the bottom of the pan to keep it moist and all that, and soaked it in.
• 25:39
  Speaker 3: Well, I come up with it.
• 25:43
  Speaker 3: What I take is a 12 ounce or a 16 ounce Budweiser beer and I take one box of the chicken stock and then I take two sticks of salted butter.
• 25:57
  Speaker 3: I melt that and mix it all together.
• 26:01
  Speaker 3: Then I take a big teaspoon of garlic, big teaspoon of onion powder, big teaspoon of black pepper and a big teaspoon of Lowry seasoned salt.
• 26:09
  Speaker 3: I warm that mixture just slightly warm to get the butter melted, but you don't want it real hot, just to keep the butter melted.
• 26:19
  Speaker 3: Mix it up real good, and then I inject the turkey and then put it into a cooler and I actually put it into a great big, huge bag and then I pour like two more Budweiser beers over the top of that and seal that bag and then put it in the cooler.
• 26:41
  Speaker 3: And I put ice around that bag because you don't want the ice water, you know yeah, mixing with the brine down and soaking into your turkey, yeah, and taking away from your your marinade on everyone else.
• 26:53
  Speaker 3: I'll marinate that overnight.
• 26:54
  Speaker 3: Sometimes it's about 24 hours.
• 26:59
  Speaker 3: Then, right before I drop it into the hot oil, I'll sprinkle black pepper and a little bit of Lowry's seasoned salt, not too much, because you don't want it too salty.
• 27:08
  Speaker 3: Drop it into the hot oil.
• 27:09
  Speaker 3: I usually go three and a half to four minutes per pound.
• 27:13
  Speaker 3: I keep my oil try to four minutes per pound and I keep my.
• 27:16
  Speaker 3: I keep my oil, try to keep it between 300 and 325 the whole time.
• 27:20
  Speaker 3: I'm cooking it and you can't go wrong.
• 27:23
  Speaker 3: It comes out nice and crispy but the inside it's so juicy like you would not believe.
• 27:30
  Speaker 1: So those bags, those big bags, I'm just going to help they're.
• 27:35
  Speaker 1: They're actually called brining bags and what you make is like a brine on steroids.
• 27:43
  Speaker 1: That would be a brine on steroids and those bags.
• 27:46
  Speaker 1: Yeah, I got to do that.
• 27:49
  Speaker 1: I got to do that and you're right with the ice.
• 27:52
  Speaker 1: What really sucks is that in it, the in the bag, but then that cooler weighs a lot more when you're trying to get the turkey to the sink so you can take it out of the bag right after the ice melts.
• 28:07
  Speaker 1: Yeah, I was.
• 28:09
  Speaker 1: I was outside dumping it, dumping all that water in the garden.
• 28:13
  Speaker 2: Good, for the plants.
• 28:17
  Speaker 3: Marshall just sent me a message and he's watching it and we got an older cousin of ours and he's in the hospital and he's up there at the hospital now and he's battling cancer real bad and he's got his phone over there near him.
• 28:36
  Speaker 3: I just want to give him a shout out to my cousin Robert Nash.
• 28:40
  Speaker 1: Drink up, did you I?
• 28:42
  Speaker 3: just want to say that our prayers are with you, cousin.
• 28:46
  Speaker 2: There's a little tiny bottle.
• 28:47
  Speaker 3: We wish that you get better and everything would go well.
• 28:54
  Speaker 3: I really thank my little brother and his favorite pour is Chicken Cock Whiskey.
• 29:01
  Speaker 1: Well, let's do a toast.
• 29:04
  Speaker 3: Yeah, as Tiny was showing right there and give me just a minute and I'm going to run and get me a bottle of Chicken Cock Whiskey and I'll be right back while Tiny fills it in.
• 29:13
  Speaker 3: So, marshall, you keep that phone right near Robert and Robert will be right back while Tony fills it in.
• 29:16
  Speaker 3: Marshall, you keep that phone right near Robert and Robert will be right back.
• 29:19
  Speaker 1: Yeah, robert, we've got here a small batch chicken cock, one of three barrels.
• 29:25
  Speaker 1: It's 100 proof and we will.
• 29:27
  Speaker 1: For, robert, you just keep fighting.
• 29:30
  Speaker 1: We support you.
• 29:32
  Speaker 1: Thank you for doing this, marshall.
• 29:34
  Speaker 1: This is what Thanksgiving's about.
• 29:36
  Speaker 1: This small batch is one of my favorite.
• 29:39
  Speaker 1: This is whiskey made by A chicken no me.
• 29:47
  Speaker 1: This is the whiskey distilled by straight up.
• 29:52
  Speaker 1: It's by Greg Schneider and this small batch is spectacular.
• 29:56
  Speaker 1: Greg's such a good friend of the podcast that anytime someone wants to do a cheers.
• 30:03
  Speaker 1: Now I will tell you, robert.
• 30:05
  Speaker 1: On Tuesday night we're having Greg Schneider on the podcast at 8.30 Eastern Standard Time 8.30 Eastern Standard Time and we will be reviewing the Mizunara right up.
• 30:20
  Speaker 1: I don't know if anybody can see it.
• 30:21
  Speaker 1: Yep, it's right on top over here, right up here.
• 30:24
  Speaker 1: You can see the tin up there.
• 30:25
  Speaker 1: It's right over there.
• 30:27
  Speaker 1: The Mizunara finished bourbon and the fourth edition of the tin series and we will be reviewing that at 830 on Tuesday night.
• 30:39
  Speaker 1: So if Chicken Cock is your jam, yeah, super Nash went out and got his small batch too.
• 30:48
  Speaker 3: Yep, robert, chicken, cock, whiskey and cheers to you brother.
• 30:52
  Speaker 3: We love you man.
• 30:53
  Speaker 1: Cheers Happy Thanksgiving, happy Thanksgiving.
• 30:55
  Speaker 1: Happy Thanksgiving, happy Thanksgiving.
• 31:01
  Speaker 3: Cheers to you, Robert.
• 31:02
  Speaker 3: It's very different, Get better brother.
• 31:05
  Speaker 1: A little sweeter right.
• 31:06
  Speaker 2: A little sweeter.
• 31:07
  Speaker 2: I don't know how to explain it, why it feels colder.
• 31:10
  Speaker 2: I know we're in a basement, it's just cold down here, I guess.
• 31:16
  Speaker 1: but the whiskey is.
• 31:17
  Speaker 1: This whiskey's been down there too I know it.
• 31:20
  Speaker 2: Just it feels like a little bit more refreshing okay, yeah, that's a possibility.
• 31:24
  Speaker 1: I mean, they're both the same proofs, but now you're talking about it.
• 31:27
  Speaker 2: Doesn't drink as hot it doesn't, yeah, yeah, that definitely doesn't the mouth feel.
• 31:33
  Speaker 2: The body is not as coating.
• 31:37
  Speaker 1: Yeah.
• 31:37
  Speaker 1: Not as buttery Roxy says happy Thanksgiving everybody.
• 31:42
  Speaker 1: I'm glad Robert, it's like you know.
• 31:46
  Speaker 1: Just hang in there, work.
• 31:48
  Speaker 1: You know we're there for you.
• 31:50
  Speaker 1: We'll say a prayer for you.
• 31:52
  Speaker 2: It's not easy going through what you go through.
• 31:54
  Speaker 2: Am I allowed to curse on this podcast?
• 31:55
  Speaker 2: What Am I allowed to curse on this podcast?
• 31:56
  Speaker 2: What Am I allowed to curse on this podcast?
• 31:59
  Speaker 1: Not the F word.
• 31:59
  Speaker 2: Oh, not the F word.
• 32:00
  Speaker 2: That's what they say.
• 32:00
  Speaker 2: They say F cancer.
• 32:02
  Speaker 1: Yeah, yeah, the F word gets you in YouTube jail for three to four more podcasts when they don't share it.
• 32:09
  Speaker 1: Then you got to get through that.
• 32:13
  Speaker 2: Well, that's stupid well, that's stupid.
• 32:21
  Speaker 1: Yeah, it's a morning podcast, so I wasn't expecting too many people on youtube, but you know we get our normal.
• 32:23
  Speaker 2: Well, we need a parade float.
• 32:24
  Speaker 2: Next really macy's day jamie jamie's on.
• 32:29
  Speaker 1: He says uh, cheers supernation, uh, overall, is there?
• 32:35
  Speaker 2: a bourbon float.
• 32:37
  Speaker 1: A what?
• 32:37
  Speaker 2: Is there a bourbon float?
• 32:39
  Speaker 1: No, there's not, there's only 36 and they've got to be characters and there's never been a bourbon.
• 32:44
  Speaker 2: What do you mean?
• 32:44
  Speaker 2: They've got to be characters.
• 32:45
  Speaker 2: We have one right here.
• 32:45
  Speaker 2: I suppose they have the wild turkey, turkey.
• 32:49
  Speaker 1: That would be interesting if wild turkey got in there.
• 32:54
  Speaker 2: All the kids watching, watching the dance things, things.
• 32:56
  Speaker 1: And now welcome, you know, wild turkey, bourbon I mean so, so gin, so gin, yeah, what, what?
• 33:07
  Speaker 1: Growing up, you know in my, you know our family, what.
• 33:11
  Speaker 1: What do you remember?
• 33:12
  Speaker 1: Are there any thanksgivings that you remember?
• 33:15
  Speaker 2: oh yeah, but I'm pretty sure I don't want to talk to any of them on this podcast.
• 33:18
  Speaker 2: I remember a lot of Thanksgivings.
• 33:20
  Speaker 1: No, but do you remember any of them?
• 33:21
  Speaker 2: There was that time we went home early from Thanksgiving.
• 33:23
  Speaker 2: There was that, thanksgiving ruined, there was that.
• 33:25
  Speaker 2: But luckily they let me drink at 14, so I mean most of your Thanksgivings were here.
• 33:35
  Speaker 1: I mean most of your thanksgivings were here.
• 33:37
  Speaker 2: I mean all but two.
• 33:39
  Speaker 1: I mean there was a thanksgiving that we went to the country club.
• 33:42
  Speaker 1: Do you remember that it had to be about 7 or 8?
• 33:47
  Speaker 2: I don't remember a country club thanksgiving, but maybe I don't think of it as thanksgiving.
• 33:52
  Speaker 1: I mean the reason why most thanksgivings would have been here in Ohio.
• 33:56
  Speaker 1: I I remember that one thanksgiving went to brian and margaret's yes that was fun and we stayed in ohio and we were invited to brian and margaret's and then one time we went to a thanksgiving um at the country club.
• 34:07
  Speaker 1: Mom, I remember you, we took pictures and everything and it was a nice.
• 34:12
  Speaker 1: It was a nice thanksgiving dinner but, um, most of the thanksgivings were always here because one traveling to wisconsin on this time of the year this week trust me, I, I drove from michigan.
• 34:26
  Speaker 1: Yeah yeah, it's, it's well.
• 34:28
  Speaker 1: Yeah, and it's, it's a hit or miss.
• 34:30
  Speaker 2: Now you hit well, I can't, you were it's.
• 34:33
  Speaker 2: It's hard to miss at midnight.
• 34:36
  Speaker 1: There's not usually much traffic, well, but missing is you got a snowstorm dumping two feet, you know, so we're having an.
• 34:42
  Speaker 1: You know it seems like, with, as these last 20 years have gone by, that we are here in Ohio, that the temperature has there hasn't been a lot of snowy Thanksgivings, you know, well, it's snowing up where I live right now, the first Thanksgiving that we had here, nani Boo Boo and Oompa came up and spent it with us and you were five at the time and Oompa, your Oompa, raked the leaves off the tree and you were jumping.
• 35:11
  Speaker 1: I remember you were jumping in the leaves and it was a beautiful like 60-degree day.
• 35:22
  Speaker 2: So you know, know, that's some thanksgiving you, you got super nash here you know.
• 35:25
  Speaker 1: Uh beautiful day.
• 35:25
  Speaker 1: Look at the wind blowing what's the temperature there?
• 35:30
  Speaker 3: like 70, uh, probably about, uh, about 68.
• 35:31
  Speaker 3: Yeah, 60 right there close to it.
• 35:33
  Speaker 3: Yeah, it's nice's nice.
• 35:35
  Speaker 1: Looks like a beautiful day there, well you need some good weather, because I think so far this year South Carolina has gotten hit way harder than Ohio.
• 35:44
  Speaker 1: I mean it's crazy.
• 35:47
  Speaker 3: Yeah, it's unbelievable.
• 35:49
  Speaker 3: I can't believe how things have been down here.
• 35:52
  Speaker 3: Did y'all get a little bit of snow last?
• 35:56
  Speaker 1: week.
• 35:57
  Speaker 1: Last week we got probably the equal of on the grass Like a flurry, yeah, but it never, ever got on the grass.
• 36:06
  Speaker 3: But it melted on the street.
• 36:10
  Speaker 2: Yeah, same in northern Michigan, Didn't even have to do anything.
• 36:12
  Speaker 1: You know kind of thing it was.
• 36:14
  Speaker 1: I believe we left to go to Lambeau on Saturday, so I think it was Thursday night, which would be Friday.
• 36:22
  Speaker 1: Morning is when the.
• 36:24
  Speaker 1: You know, it was just Thursday and Thursday night.
• 36:27
  Speaker 1: It was just kind of flurrying all day, but you know it didn't have any.
• 36:31
  Speaker 1: It was just too close to.
• 36:32
  Speaker 1: I think it was like 34 degrees during the day and it was snowing and then it was.
• 36:37
  Speaker 1: You know, at night it dropped to 32 and really when you woke up in the morning there was some stuff on the grass and the deck but there wasn't anything on the drive just saw on the news yesterday morning they were talking about, uh, uh, south carolina.
• 36:52
  Speaker 3: it's been like a thousand and thirty nine days since we've had snow.
• 36:56
  Speaker 3: Okay, in South Carolina.
• 37:00
  Speaker 1: That's almost the same amount of time since the last time I saw Xavier what.
• 37:07
  Speaker 3: Okay.
• 37:09
  Speaker 1: Happy Thanksgiving.
• 37:11
  Speaker 2: Weird thing to bring up in the middle of the day?
• 37:13
  Speaker 1: Well, he said a thousand and some days.
• 37:15
  Speaker 1: Are you counting?
• 37:17
  Speaker 3: I do he's got it down to the day.
• 37:22
  Speaker 2: I wonder what all these little scratches on the desk were.
• 37:24
  Speaker 2: He looks like he's like.
• 37:26
  Speaker 2: Let me count them all on the wood table.
• 37:30
  Speaker 3: That's 1035 gotta mark today's date down, so he's scratching up his new desk, not this, it's on my desktop calendar.
• 37:40
  Speaker 1: I just gotta transfer it year to year.
• 37:41
  Speaker 2: Desktop calendar the day I stopped being friends with xavier, you typed in yourself.
• 37:46
  Speaker 2: You added that to the calendar.
• 37:48
  Speaker 1: No, I don't type it in, it's on my desk.
• 37:50
  Speaker 1: I just keep marking it.
• 37:51
  Speaker 1: Well, once a month I keep up up with the dates.
• 37:53
  Speaker 1: I write it in.
• 37:54
  Speaker 1: But I will tell you this, that's the one thing on my gravestone.
• 37:57
  Speaker 1: I want the days.
• 37:59
  Speaker 1: I want the days up in the top left-hand corner, like if it's like 14,572.
• 38:05
  Speaker 2: He's like a girlfriend who got broke up with who still is, still are.
• 38:11
  Speaker 1: No, my friends around me, that I have now have sufficiently filled any aspect.
• 38:17
  Speaker 1: But that's just my little tie to.
• 38:18
  Speaker 1: I'm thankful.
• 38:22
  Speaker 2: Thankful for counting the days I'm thankful.
• 38:28
  Speaker 3: Just to be fair, I'm thankful for having known Xavier and whatever he's got going on, you know, I hope he works it out, you know.
• 38:37
  Speaker 1: Yeah.
• 38:41
  Speaker 3: I'm not going to hold it against them at all, but you know, I might trust me, I'm, I'm, I'm mid twenties, just had a kid.
• 38:50
  Speaker 2: It's like the amount of the friends dropping are like flies.
• 38:59
  Speaker 3: So are you saying ct became my kid yeah I am.
• 39:03
  Speaker 1: The flies started dropping what?
• 39:06
  Speaker 3: what turkey are you enjoying right now?
• 39:07
  Speaker 3: Oh, I just this is more chicken.
• 39:09
  Speaker 1: I know, we don't know you.
• 39:11
  Speaker 1: You have you, did you?
• 39:12
  Speaker 1: Finish yeah, I just poured a little bit more of the wild turkey 70 year because it's actually up against the chicken.
• 39:18
  Speaker 1: There's nothing in it.
• 39:19
  Speaker 1: There's nothing in it.
• 39:20
  Speaker 1: I was going to take the head off.
• 39:22
  Speaker 1: It's a decanter.
• 39:23
  Speaker 3: I know what, what?
• 39:24
  Speaker 3: How did you get a rare breed in it?
• 39:27
  Speaker 1: What.
• 39:29
  Speaker 3: Here's your Wild Turkey, rare breed in it.
• 39:31
  Speaker 3: You normally have it out.
• 39:32
  Speaker 1: Yeah, but it's in the shelf signed.
• 39:37
  Speaker 3: If to normally have it out, yeah, but it's in the shelf signed.
• 39:39
  Speaker 3: If I would have it out, I'd be.
• 39:38
  Speaker 3: I'm not going to.
• 39:38
  Speaker 3: You don't have an open bottle of the Rare Breed.
• 39:39
  Speaker 1: No, I cached it.
• 39:40
  Speaker 1: Then I remember buying it thinking I was going to drink it and then all of a sudden he signed it and I didn't.
• 39:46
  Speaker 1: Yeah, no.
• 39:47
  Speaker 2: They were doing a cookie shop.
• 39:53
  Speaker 1: I mean, if I wanted it all.
• 39:55
  Speaker 3: I'm very Poor, poor, that Russell's 15 single-wick house.
• 40:01
  Speaker 2: Me.
• 40:02
  Speaker 3: Yeah, oh, you don't have that.
• 40:05
  Speaker 1: Yeah, I do, I do.
• 40:08
  Speaker 3: You've got the Russell's Reserve single-wick house 15 years.
• 40:12
  Speaker 1: Hold on Seth.
• 40:13
  Speaker 1: Normally Does Wild Turkey do any.
• 40:18
  Speaker 2: Thanksgiving specials.
• 40:19
  Speaker 2: 15 years Hold on Seth.
• 40:22
  Speaker 2: Okay, Normally Does Wild Turkey do any Thanksgiving specials.
• 40:24
  Speaker 2: I imagine Is there like a cooked turkey version of this.
• 40:32
  Speaker 2: I will say, while we're looking for this, that every time I come down here to the podcasting station, there's less and less room for guests.
• 40:42
  Speaker 2: Just the sheer amount of bourbon yeah, everywhere.
• 40:45
  Speaker 2: If we were on not a basement-level floor, I'm pretty sure the upstairs would have collapsed into the downstairs by this point.
• 40:52
  Speaker 2: The amount of fluid ounces weighing down the foundation oh wait, I think it's stack rolling rock.
• 41:01
  Speaker 1: Russell, is it for Russell right?
• 41:02
  Speaker 3: behind you Thirteen.
• 41:03
  Speaker 2: No, that's thirteen, that's a thirteen.
• 41:05
  Speaker 1: Come on everybody.
• 41:06
  Speaker 1: Well, we'll pour some thirteen.
• 41:07
  Speaker 1: I do have the sample of the fifteen.
• 41:11
  Speaker 3: It's time for me to pull this turkey, so let me go get my pan.
• 41:17
  Speaker 2: That wasn't a long cook time at all.
• 41:18
  Speaker 2: It's deep frying.
• 41:19
  Speaker 2: I know three minutes.
• 41:19
  Speaker 1: I saw someone bread and deep fry fried chicken, so three minutes per pound, so it's 45 minutes if it's.
• 41:27
  Speaker 1: Oh, that's just exactly how long this podcast is.
• 41:30
  Speaker 1: Yeah, he dropped it in right before we started the recording, so this is really good, but this is a little bit stronger than what we've been drinking.
• 41:36
  Speaker 1: I do like that.
• 41:41
  Speaker 1: Do you that one?
• 41:43
  Speaker 2: yeah, I mean I don't, I don't like it.
• 41:46
  Speaker 1: It's just a little bit more on the bitter side that I don't like, yeah, there's a little bit of um, it's almost like a woody, or not?
• 41:52
  Speaker 1: Yeah, butody.
• 41:52
  Speaker 2: Yeah, wood or nut, yeah, but that bitterness like I don't know, I want caramel usually where that is.
• 41:58
  Speaker 1: But people who really love bourbon.
• 42:00
  Speaker 2: This would go well with like a nice steak.
• 42:04
  Speaker 1: Yes, this is the regular bourbon, where you're not trying to get into candy flavors.
• 42:08
  Speaker 2: Yeah.
• 42:09
  Speaker 1: Where this Well?
• 42:10
  Speaker 2: even this I would feel would go well.
• 42:11
  Speaker 2: The chicken cocks I feel feel would go well with the chicken cocks.
• 42:14
  Speaker 1: I feel like it would go well with a piece of chicken, but you've got to remember the guy who made that also spent time here, so you never answered my question.
• 42:22
  Speaker 2: I mean, I like both of them.
• 42:24
  Speaker 2: I don't dislike any of them, but does Wild Turkey do any Thanksgiving specials?
• 42:29
  Speaker 2: Is this like a special time of year for them Because this is the turkey holiday?
• 42:33
  Speaker 2: I would say no, I do not think so.
• 42:36
  Speaker 2: There's no cooked turkey version of this decanter.
• 42:44
  Speaker 1: You know no head.
• 42:44
  Speaker 1: No, that would be one for Nash.
• 42:46
  Speaker 1: Did you get that baby?
• 42:48
  Speaker 1: Does Wild Turkey do any?
• 42:50
  Speaker 2: special Thanksgiving day anything.
• 42:54
  Speaker 1: Like for Thanksgiving, like a special Thanksgiving release.
• 42:58
  Speaker 3: Because it is the turkey day?
• 42:59
  Speaker 3: No, not that I know of, because they are closed on Thanksgiving day.
• 43:07
  Speaker 2: That makes sense, but not even like a bottle or a oh my god, I just got a splinter.
• 43:11
  Speaker 3: But you, that brings us to a pretty good point.
• 43:15
  Speaker 2: Stop carving in this desk, stop writing something in the notches.
• 43:18
  Speaker 2: Sorry, they should have a special release.
• 43:21
  Speaker 1: They should, shouldn't they?
• 43:22
  Speaker 1: It would be.
• 43:24
  Speaker 1: I mean, they have the.
• 43:25
  Speaker 1: You know, like Derby Day, everybody does Derby Day releases.
• 43:29
  Speaker 1: They have.
• 43:30
  Speaker 1: Turkey has the freaking complete.
• 43:35
  Speaker 3: That's the whole big setup right there for Thanksgiving Day.
• 43:38
  Speaker 3: What a marketing genius idea.
• 43:46
  Speaker 2: I want some credit for that.
• 43:47
  Speaker 2: If that goes big, I want a royalties check.
• 43:52
  Speaker 1: Now taste that.
• 43:54
  Speaker 2: Okay.
• 44:00
  Speaker 1: This is 13 year, wow I mean, I'm gonna tell you that this is easy too it's more flavorful, carmeline carmeline it still has that same bitter.
• 44:13
  Speaker 2: It's a little bit more dry take another.
• 44:20
  Speaker 1: Yeah, oaky, the 15.
• 44:22
  Speaker 1: I like the 13 better than the 15.
• 44:24
  Speaker 2: I definitely said this is yeah, 114.
• 44:26
  Speaker 2: I could taste the higher proof because my tongue started burning yeah, mine's 117.2 can we close the random chat you have open to look at the chat of yeah why do you have notifications?
• 44:44
  Speaker 1: very good, oh, you know I have them on.
• 44:47
  Speaker 2: Yeah, you haven't the past hour no, I haven't.
• 44:52
  Speaker 1: I blocked that stuff, blocked that stuff.
• 44:54
  Speaker 2: I know it's the old ears.
• 44:55
  Speaker 2: There's too much hair in there.
• 44:57
  Speaker 2: Look at that hair.
• 44:58
  Speaker 2: Get the hell out of there.
• 44:59
  Speaker 1: Take a look at that ear.
• 45:00
  Speaker 1: So where do you put him when you pull?
• 45:03
  Speaker 2: him.
• 45:03
  Speaker 2: He can't hear us.
• 45:07
  Speaker 1: He should be able to.
• 45:08
  Speaker 1: Can you hear us, Nash?
• 45:09
  Speaker 1: Where do you put him?
• 45:16
  Speaker 3: I put this one in here on the stove.
• 45:18
  Speaker 2: Okay.
• 45:19
  Speaker 3: Bring the pan.
• 45:21
  Speaker 2: I want to know what oil he uses.
• 45:22
  Speaker 2: I got a pan right here.
• 45:24
  Speaker 3: I always set the pan right down below the pot.
• 45:27
  Speaker 1: Okay, and everybody, when you pull it out of the oil, the thing that you got to do is knock, knock over the boiling hot water, right?
• 45:36
  Speaker 2: No, you mean oil, not water.
• 45:38
  Speaker 2: It's oil, it's not water.
• 45:40
  Speaker 3: You mean that boiling hot oil Oil?
• 45:42
  Speaker 1: Oil.
• 45:42
  Speaker 1: Yeah, that's very important.
• 45:44
  Speaker 1: That looks.
• 45:45
  Speaker 1: Look at that golden birch.
• 45:46
  Speaker 1: Can everybody see that?
• 45:47
  Speaker 1: Yes we sure can.
• 45:52
  Speaker 3: Look at that golden birch.
• 45:53
  Speaker 3: Look at that golden fried turkey.
• 45:55
  Speaker 1: Perfect.
• 45:56
  Speaker 1: We all know you learned what was on this.
• 46:00
  Speaker 3: Everyone knows we need to add a couple extra thousand calories to a turkey every Thanksgiving I always take my turkey rack and set a couple of edges right there, right on the side of the pot.
• 46:09
  Speaker 1: To let the oil drip.
• 46:10
  Speaker 1: Try to let as much of that oil drip back into the pot.
• 46:14
  Speaker 1: Is that turkey stuffed?
• 46:16
  Speaker 1: No?
• 46:17
  Speaker 1: It is not stuff, if you stop it, does it take longer you?
• 46:21
  Speaker 2: know this, do what the stuffing would fall out.
• 46:23
  Speaker 2: No, you would.
• 46:25
  Speaker 1: You, would you would sew it in, but you some, it's submerged you could do.
• 46:28
  Speaker 3: actually, you could actually stuff it and and you have to make your stuffing, because I've seen it done before, but you've got to make your stuffing real thick when you put it in there and then it comes out like a deep-fried dough ball.
• 46:45
  Speaker 3: Yeah, I feel inside the turkey.
• 46:48
  Speaker 1: So it's like a turkey donut.
• 46:51
  Speaker 3: Yeah.
• 46:53
  Speaker 2: What kind of oil do you use for that big thing?
• 46:55
  Speaker 3: I use I always.
• 46:56
  Speaker 3: Ever since I've been doing it, I've used peanut oil.
• 46:59
  Speaker 2: Peanut oil okay.
• 47:00
  Speaker 3: Yeah, peanut oil.
• 47:01
  Speaker 3: Peanut oil holds the temperature.
• 47:04
  Speaker 2: Yeah.
• 47:05
  Speaker 3: I also use it a lot better than like vegetable oil and frying oil that I found.
• 47:12
  Speaker 3: Like vegetable oil and frying oil that I found the clear fried oil that you can buy.
• 47:17
  Speaker 3: It will break down over a period of time especially when you're cooking a bigger bird.
• 47:22
  Speaker 3: You have to go for over an hour or so.
• 47:24
  Speaker 2: Yeah, that canola oil.
• 47:32
  Speaker 3: This one was just a 12-pound bird, so I only had to do it for 48 minutes.
• 47:35
  Speaker 1: Yeah, it doesn't seem like we've been on the podcast for 48 minutes.
• 47:39
  Speaker 1: Well, actually, when you were doing all your things, initially it's 45 minutes and 58 seconds, and you had just dropped it in when we were on YouTube.
• 47:48
  Speaker 2: Okay.
• 47:50
  Speaker 1: So perfect.
• 47:51
  Speaker 2: I want to see you move to beef, to beef tallow.
• 47:54
  Speaker 1: See how that turns out you know, you should try one one time in coconut oil.
• 48:02
  Speaker 2: Oh, that would be interesting and then your turkey goes from what, however much it is, and you add 70 bucks in coconut oil and then, and then you drink like, um, you drink uh rum with it, that, yeah, and you'd be in the caribbean.
• 48:18
  Speaker 1: Oh, you could do some.
• 48:19
  Speaker 1: Uh, dark, uh, what was it?
• 48:21
  Speaker 2: caribbean rye, uh just save the money, use some, use some motor oil rum.
• 48:28
  Speaker 1: Finish caribbean rye.
• 48:29
  Speaker 1: Uh, what is it?
• 48:31
  Speaker 1: What was that?
• 48:33
  Speaker 1: Oh my God, too many pours.
• 48:36
  Speaker 2: Can't remember.
• 48:37
  Speaker 2: No, I can't believe, I can't remember Basil Hayden.
• 48:40
  Speaker 1: Yeah, basil Hayden, rum finished Caribbean rye and then turkey deep fried in coconut oil.
• 48:50
  Speaker 3: I'm going to do one.
• 48:51
  Speaker 3: I'm going to come up with a bourbon injection.
• 48:53
  Speaker 3: Oh, yeah.
• 48:55
  Speaker 3: And it'll probably be like a bourbon and honey.
• 49:01
  Speaker 1: And brown sugar.
• 49:02
  Speaker 1: It's bourbon honey, butter and brown sugar.
• 49:05
  Speaker 1: Rachel, we looked up a recipe for that, this time to brine it in that, and she's like I'm not doing that this time to brine it in that.
• 49:15
  Speaker 3: And she's like I'm not doing that, I'm going to do the bourbon honey, butter and brown sugar.
• 49:19
  Speaker 3: What?
• 49:22
  Speaker 2: We should talk about how to do other things, not just turkeys.
• 49:25
  Speaker 2: But what other stuff can you put bourbon in?
• 49:26
  Speaker 2: I bet you could soak the breadcrumbs for the stuffing in bourbon.
• 49:30
  Speaker 2: Have a bourbon stuffing.
• 49:33
  Speaker 1: Yeah, or you could soak the bourbon and then drop it, just Like right now.
• 49:37
  Speaker 1: You finished doing the turkey, now you could drop your stuffing in to make little stuffing, bourbon stuffing, donuts Stuffing balls yeah, a little stuffing ball.
• 49:46
  Speaker 1: Yeah, that way you'd be able to cook it a little bit better without having to worry about the ticket.
• 49:49
  Speaker 1: It's like a bourbon ball, but savory and then, once it's done, you just.
• 49:52
  Speaker 3: Or like hush puppies, but they'd be stuffing balls.
• 49:56
  Speaker 1: Yeah, and then just shove it up the turkey's ass once it's done.
• 50:00
  Speaker 2: Well, you know, we do the bourbon pecans for the bourbon balls, by the way, a pecan pie.
• 50:07
  Speaker 1: Oh.
• 50:07
  Speaker 2: I've had bourbon.
• 50:08
  Speaker 3: That's what.
• 50:09
  Speaker 3: If I was going to do a bourbon stuffing, it would have to be bourbon soaked pecans in there, yeah, in the stuffing, yeah, and you also have to watch out with the alcohol content, with the oil, yeah, because it's flammable.
• 50:23
  Speaker 1: I did a drunk they called it a drunken brisket, right and it had beer and bourbon in the pan that you cook the brisket, you smoke the brisket in.
• 50:38
  Speaker 1: And I was like a half hour away from it being done and I checked it and it was all.
• 50:45
  Speaker 1: Everything was good and it was in a tinfoil pan and it was covered in tinfoil, so everything was sealed and it was covered.
• 50:53
  Speaker 1: It was in a covered in tinfoil, so everything was sealed.
• 50:54
  Speaker 1: When I came back after the half hour, the the alcohol had inside the tinfoil started on fire and burned the ever-living crap out of the brisket.
• 51:06
  Speaker 1: You flumbated, oh my god.
• 51:09
  Speaker 1: I was so depressed I had to cut off on the brisket.
• 51:13
  Speaker 1: It was like, let's say, the brisket was four inches, it was an inch and a half and an inch and a half solid charred charcoal and then it left the last inch in the middle and I'm going to tell you, the last inch in the middle.
• 51:28
  Speaker 1: I took that charcoal off.
• 51:29
  Speaker 1: It tasted damn good, but that was like a waste of about.
• 51:33
  Speaker 1: I think the brisket was like 14 pounds and I got about two.
• 51:38
  Speaker 1: Yeah, I got about two of the 14 pounds.
• 51:42
  Speaker 3: Just I was giving you the benefit of the doubt.
• 51:44
  Speaker 3: You wasted about five pounds, oh my.
• 51:46
  Speaker 1: God I was.
• 51:47
  Speaker 1: I cried Because it was you know.
• 51:50
  Speaker 1: I opened up the thing and the sauce was all you know because it was I.
• 51:54
  Speaker 1: You know, I opened up the thing and the sauce was all you know because it was in a pan so all the fat had drained and was soaking, the you know thing and the beer and the bourbon and I just tasted it and it was like fantastic, but I knew it needed another half hour for the you know, for the finish.
• 52:06
  Speaker 1: And oh my god, I for all those.
• 52:10
  Speaker 1: It started on fire and I didn't know it because it was inside.
• 52:15
  Speaker 2: For all the amateur cooks out there remember alcohol is flammable and you cannot put frozen.
• 52:19
  Speaker 2: Don't put ice into a deep fryer.
• 52:22
  Speaker 3: Absolutely, because I've used One thing too about frying these turkeys is, like you know, I'm soaking it in that and it's ice cold.
• 52:31
  Speaker 3: So you always got to take that turkey out and it's ice cold.
• 52:33
  Speaker 3: You always gotta pull, put, take that turkey out and put it on on your, your hanger, on your rack, and it's got at least you know 30 minutes on that rack in a pan.
• 52:42
  Speaker 3: So all that water and ice and everything else drips out of that turkey before you go lowering it into that hot oil don't end up on one of those videos where they, you know, a lot of people go wrong with frying turkeys.
• 52:56
  Speaker 3: They'll pull them directly out of their brine and put them on the rack, and then they'll go drop it in that oil.
• 53:02
  Speaker 3: I mean, they're just like.
• 53:04
  Speaker 2: Water and oil don't mix.
• 53:06
  Speaker 3: It flashes and goes everywhere.
• 53:08
  Speaker 3: It's like dropping a frozen fruit fry in hot oil.
• 53:12
  Speaker 3: It spatters everywhere.
• 53:14
  Speaker 3: Well, when you add that turkey into it, like that, and it's covered in ice cold water, same difference.
• 53:21
  Speaker 3: But that's why you slowly lower the thing down, I mean into that oil, you know, and that reduces your spatter.
• 53:29
  Speaker 2: I've seen a lot of videos of the risk of fire.
• 53:32
  Speaker 2: I've seen a lot of videos of people dropping in frozen turkeys.
• 53:35
  Speaker 3: This time of year.
• 53:36
  Speaker 3: I see so many, all these fire protection sites that I'm on.
• 53:41
  Speaker 3: I see so many videos that they put out there before Thanksgiving of people you know deep frying turkeys and all catching stuff on fire, and then the training videos where they drop turkeys and fire burning up the garage and stuff like this yeah, glad you didn't take your deck out yeah, yeah, my nephew gets on to me all the time because I cover it in cardboard and all that.
• 54:07
  Speaker 3: But uh, the flammable.
• 54:09
  Speaker 3: The flammable, the better that's what he was talking about.
• 54:14
  Speaker 3: I said but I'm prepared, I got, I got fire, wet chemical fire extinguishers and all that stuff around here.
• 54:19
  Speaker 2: Yeah, there's a difference between 20 years of cooking a turkey versus oh I saw this.
• 54:24
  Speaker 2: I should try it this year.
• 54:25
  Speaker 2: No, no, no.
• 54:27
  Speaker 1: SuperNash.
• 54:28
  Speaker 1: Supernash has like a lifetime of fire extinguisher and fire safety training, so I think you got it down one way or another.
• 54:37
  Speaker 1: I think even OSHA would approve.
• 54:38
  Speaker 3: I'll tell you what you can look.
• 54:39
  Speaker 3: You can look at the cardboard around there.
• 54:41
  Speaker 3: There is not one spatter of oil around that, on that, on that cardboard.
• 54:46
  Speaker 3: Oh yeah, okay yeah all right, so.
• 54:48
  Speaker 3: I've got this thing down pat.
• 54:50
  Speaker 1: So that was a special.
• 54:51
  Speaker 1: We honored your brother, we honored Robert.
• 54:56
  Speaker 1: Thank you all for watching.
• 54:57
  Speaker 1: Just remember, we've pardoned this turkey.
• 55:00
  Speaker 1: Yes, this turkey's safe.
• 55:02
  Speaker 1: We pardoned his turkey too.
• 55:04
  Speaker 1: The Jimmy Russell, jarette Russell Decanter.
• 55:07
  Speaker 3: We pardoned this turkey Officially.
• 55:09
  Speaker 1: And then also everybody, happy Thanksgiving.
• 55:12
  Speaker 1: But remember Tuesday night, thursday, 8.30.
• 55:16
  Speaker 1: 8.30.
• 55:16
  Speaker 1: Standard time.
• 55:17
  Speaker 1: Edt.
• 55:18
  Speaker 1: Craig Schneider, chicken, cock, whiskey, mizunaro, finished bourbon.
• 55:26
  Speaker 1: You're not the fourth in the 10 series.
• 55:28
  Speaker 1: You're not going to want to miss this.
• 55:31
  Speaker 1: He's setting the record.
• 55:32
  Speaker 1: I believe this is number 11 for him.
• 55:35
  Speaker 1: Uh, he has become officially the number one guest of the scotchy bourbon boys.
• 55:41
  Speaker 3: We're going to have to get bishop, bishop, and that transfer hasn't been on a lot, so you know we're going to have to assemble that because, like I said, I so busy during the festival I missed out on getting one.
• 55:56
  Speaker 1: Yeah, I'll see what I can do.
• 55:58
  Speaker 1: It's only Thursday.
• 56:00
  Speaker 1: Maybe if I send it out Friday, you get it by Tuesday.
• 56:04
  Speaker 1: I'll see what I can do.
• 56:05
  Speaker 1: All right, everybody.
• 56:07
  Speaker 1: Wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 56:13
  Speaker 1: You know the drill.
• 56:13
  Speaker 1: If you want a Glencairn, you want a t-shirt, you can contact me direct.
• 56:17
  Speaker 1: I'll send it to you and we can Venmo, and then also Facebook, instagram, youtube and X all the major podcast formats, mainly iHeart, Apple and Spotify.
• 56:28
  Speaker 1: But if you listen to it a podcast we're there, you'll be able to hear us.
• 56:32
  Speaker 1: Just look for the Scotchy Bourbon Boys.
• 56:34
  Speaker 1: Remember, like, listen, subscribe and leave good feedback.
• 56:38
  Speaker 1: Also, cheers to you, jin, for coming on.
• 56:42
  Speaker 1: Thanks for coming on again.
• 56:43
  Speaker 1: Yep, his first Thanksgiving podcast First, but not the last but his first podcast as a dad and I look forward to many more.
• 56:51
  Speaker 1: But remember One small batch.
• 56:53
  Speaker 1: Remember good times and good friends and good family Wait.
• 57:02
  Speaker 2: Good times and good friends.
• 57:03
  Speaker 2: Good times, good friends, good family Equals Equals Good family Good friends Clearly.
• 57:11
  Speaker 3: And good bourbon equals good times Right.
• 57:12
  Speaker 3: Good friends, good family Once when he pours.
• 57:13
  Speaker 3: Equ.
• 57:13
  Speaker 1: Clearly, good bourbon equals good times Right.
• 57:13
  Speaker 1: Good friends, good family Once when he pours, equals good bourbon.
• 57:17
  Speaker 1: Good friends Equals good bourbon.
• 57:19
  Speaker 1: Good family equals good times.
• 57:22
  Speaker 2: Equals good bourbon.
• 57:23
  Speaker 1: Remember, don't drink and drive.
• 57:25
  Speaker 1: Drink responsibly.
• 57:27
  Speaker 2: And make sure, live dangerously, nope, no, live your life uncut and unfiltered Little.
• 57:36
  Speaker 3: Steve-O's going to take us out.
• 57:38
  Speaker 3: Happy Thanksgiving everybody.
• 57:39
  Speaker 1: Happy.
• 57:40
  Speaker 3: Thanksgiving so tune in.
• 57:44
  Speaker 2: Whatever happened to live dangerously.
• 57:45
  Speaker 2: Yeah, yeah, oh boy, wow, move up in the world.
• 57:54
  Speaker 1: Live dangerously.
• 57:54
  Speaker 1: No, no, it changed because uncut, unfiltered, was a whiskey thief and it just fell to it like everything else, so dangerously you bet, show me the way to the next whiskey bar drunk.
• 58:11
  Speaker 3: You got me drunk 10am in the morning.
• 58:12
  Speaker 3: To the next whiskey bar?
• 58:12
  Speaker 2: Oh don't ask why Drunk.
• 58:13
  Speaker 2: Oh, don't ask why you got me drunk 10 am in the morning.
• 58:18
  Speaker 2: I have eyes.
• 58:19
  Speaker 1: Happy Turkey Day, John I tell you we must die.
• 58:23
  Speaker 3: I tell you, we must die.
• 58:24
  Speaker 3: I tell you, I tell you.
• 58:26
  Speaker 3: I tell you, we must die.