it one of his comments that he wrote before food can only be as good as the ingredients you start with that's pretty obvious it's important i know the ingredients of those graphic to us it don't start with us we are part of the cycle our producers from our purveyors and we break them down so just north of the ceiling are you are our hog farmer research our pigs for us and the whole cake come it comes in and we break it down and we use the entire animal will we'll be celebrating our fifth birthday in august and the first two years were pretty rough and we spent a lot of time running around farmers markets garnering vegetables and we owe a big thank you to this year's not only from today but providing a foundation for u how to be baking a cocktail which i feel like the preeminent grilling cocktail i call a grilled lemonade there's a recipe on your recipe sheet for that as well and we'll get started i'm going to start with a cocktail   going to go right into our boston shaker you're going to use it if you don't own one of the if you don't own one of these they are awesome just a little half a lemon juice or only from trinidad in the west indies going to do three dashes of that the idea with bidders is it allows you to kind of take some of the sour some of the sweetness and balance out a cocktail really doesn't add a lot to the flavor profile but it'll just balance going to do it's going to burn the meat and you're going to have that bitter taste and it's just not going to be good for it so if your travels are nice and burn down you can get your meat on the grill and for your steaks you want to get that nice that nice crass mark like you see in the restaurants so maybe we'll get that on the hottest part of the grill now you can tell about not only because the trap is is on that side but also if you just look at the great it's going to be right hot so if you're going to do is you're going to get that steak right on the grill and anything more than that and you're kind of just messing with the natural flavor that you're going to get from it  but you can definitely taste the difference and it's it's pretty badly so i got this brand off my chicken i ready you can do as much as will fill it the only thing with with brines is you don't want to let it sit too long i generally bet it sit for like eight hours and if they're on the mat and they can start to get too salty   a little bit let that cook but just for time we'll take it off in there for twelve hours and you're like oh my gosh i left it in there for too long what you can do is just put it in plain water and then i kind of second some of the sound i want that as a scan of reverse osmosis and it just kind of balance everything out know not necessarily yeah you can do it yeah you can do it skinless you can do it with you can do it with steak you can do it with pretty much any president yes yes absolutely especially when i'm doing vegetables and and other things on the grill make if i'm doing fish like wrap fish and i'm trying to steam it i would use the lever side of the grill  the high side that with super hot i would only really want to use for steaks to get like the really nice sear on it but yeah that's really important just to keep just to keep the hot on the run sat in the cold on the other otherwise you're going to however and the things you don't want to overcook like chicken which will take a lot longer you'll end up burning that yeah know and when it takes you know it has to do with the mass like i said this is predominately rye so yeah it works really well for this cocktail because of the it through like if you put all your tension on there and kind of push on there you know exactly yeah and i resting it asset helps cook all the way through they say chicken should be about one sixty five and personally i think that's a little bit a little bit too much fat if you cook a chicken and you get it rest for ten fifteen minutes and you know keep cooking absolutely and it all more times and not be all the wa crispy and then it flip it over and discount i would say for an inch i would say let it sit for like four or five minutes but generally like if you see kind of light coming out from  course that means that the grill is too hot and the rats essentially happening is that albumin is coming out of the salmon so yeah that that would definitely be a sign that it's too hot yeah yeah is it can you adjust the flames on each side are now all you can ban i would probably go for like three twenty five we're probably be a good one  using hickory or apple would a chain letter something like that i would use that just for for the smoke and you can add that in after you get your original track all in the grill you can just kind of dump those wood chips right on time bill we're about twenty miles south of here photos of little fruit growing community about fourteen hundred people well known for cranes and fan valley it's also it's growing  n and we're right downtown one fourteen east main street a lot of exciting things happening you know because we cook seasonally winner we get really creative with fruit vegetables and the sin and and micro greens and things like that but once things start coming out of the ground we get really excited we extend our menu and bring on all kinds of different crops so it's an exciting time we're also sunday morning from eleven to two were open for brunch now we've