I recon y'all have heard of Steen's Cane Syrup and Molasses ... but you may not have heard of PoBoy's BBQ Sauce. It's an authentic South Carolina mustard-based bbq sauce, made by my friend Mike Adams. Good stuff ... damn good.
I made my grand entrance onto the stage of this big blue marble ... and have been doing my damndest to wreak a lil' havoc every since! Here's a pic of me in my birthday suit, enjoying my first birthday cake!! What a long, strange trip it's been. "We are all bozos on this bus, so we might as well sit back and enjoy the ride." ~ Wavy Gravy
Happy Birthday to me, Happy Birthday to me......
Guy Clark ~ New Cut Road
Coleman Bonner was a fiddle playin' fool He's a backwoods rounder and a breaker of mules Coleman Bonner's got a wore out bow He's been playin' two days down the new cut road
Coleman's little sister said you better act right Coleman Daddy's gone to Louisville he'll be back tonight He's gonna get another wagon and a good pair of mules And we gonna move to Texas we just waitin' on you
Now Coleman's daddy he pulled up in the yard He said pack up your lives kids it's gettin' too hard Kentucky's alright but there's too many people Oh just the other day I thought I saw a church steeple
Now Coleman said daddy don't you worry bout me I'm gonna stay here in Kentucky till the day I D I'm gonna drink that sourmash and gonna race that mare And find that woman with the fox red hair
Now you all been movin' west since the day you got married Well I'm gettin' off the wagon daddy I'm too old to be carried Gonna stay here in Kentucky where that bluegrass grow I'm gonna play it all night down the new cut road
Now Coleman's daddy said what's it all comn' to Young people these days are just as stubborn as mules You can't make him go he's too old for that It's that damned old fiddle and that bowler hat
Now Coleman's mama said let the boy stay Cause he's raised up solid and he can find his own way But as for me honey I'm with you I always thought Kentucky was just passin' through
Now Coleman's little sister then she started into a cryin' And his daddy shook his head for the very last time Coleman's mama said somebody's gotta do it Wouldn't be no Kentucky less you didn't stick to it Coleman
Coleman Booner stood on the porch of that cabin And he watched 'em all go to Texas in a covered wagon He pulled out his fiddle and he rosined up his bow And he played a little tune called the New Cut Road
Homemade meatloaf on a toasted poboy bun, topped with sweet Vidalia onions and peppers sauteed in chile oil w/fresh garlic, oregano and black peppercorns ... and dressed with soft cream cheese. Here's a few more pics <---click
Mais ... what can I say ~ sometimes a man's just gotta suck it up & eat a salad. This one was pretty good, as far as salads go ~ crisp romaine hearts, red onions, sliced cukes & radishes, shredded asiago and fresh croutons, dressed with Newman's Own Caesar Dressing. Good ... but I'd rather had a cheeseburger.
Lil' Missy ~ (Robin Bell ... ol' NoBob's bettah half)
My good frien, Hoppy (James Hopper) was part of the paintin' crew also ... but I didn't git a pic of him while he was over here painting. This is a pic taken last fall out at the Perrydize Lodge & Nature Conservatory (NoBob's Farm) ~ dat's ol' Hoppy in the middle ... NoBob on the left ... and me, doing what I do best ~ sittin' on my ass!
I could blather on all sappy-like fer hours on end, about what a blessed ol' curmudgeon I am to have such good friends & family that would spend their holiday weekend workin' so hard to paint my house...and my dear Seesta B who started this whole project last fall by winterizing all my windows, and then spent a whole week prepping this house for painting. It's humbling, to say the least. Thanks to all involved, fer makin' this ol' coonass feel so loved.
Especially if they loaded with cheddar, asiago, caramelized vidalia onions & smoked fattie chunks ... sided up alongside some tender slices of medrare smoked beef tri-tip rubbed wit a lil' DP redeye express & smoked over applewood & pecan wood! Yeah, grits is good groceries ~ tru dat.
Butts reached target temp 190* around the 10.5 hour mark ~ they weren't very big butts, weighing in at around 6.5# each - got'em wrapped in foil & in a thermal cooler ~ ready for pick up @ 4 PM
This is the smoked turkey wings and drumsticks ~ dusted with a lil' rub and spritzed with a lil' homemade Piedmont style vinegar bbq sauce ... thinkin' they oughtta snack right fine wit a cold beer, eh?
Just took the turkey off the smoker @ the 5 1/2 hour mark ~ breast temp reading 168* ... dat's close enough fer gubmint work. Also took this fattie off ... it took about 90 minutes to cook ~ temp was about 150* ~ ran a lil' quality control on dat fattie fer lunch, schmeared wit a lil' creole mustard. It didn't suck. Only thing left in the smoker now is the 2 butts ... they gonna need another 5-6 hours. Time for me to go take a nap. God Bless America.
At the 4 hour mark ... turkey is reading about 150* in the thigh, so it's got a lil' ways to go yet ... but is a beautiful golden color & the skin is getting nice and crisp.
I brushed this tri-tip with a lil' Steen's cane syrup and gave it a good dusting of DP Redeye Express fortified with a lil' extra black pepper ... pulled when it reached 125* & let it rest before slicing.
Got horseradish? Turkey, butts and a homemade apple/maple fattie still in the smoke ~ will check again in about an hour or so.
Mais ... supper's over, and I've got the Royals baseball game on the ol' antique Crosley radio ~ been sittin' out in the shop drinkin' a beer & getting the WSM smoker ready for a 5 AM blast-off in the morning ... beautiful calm late spring evening & I'm happy to report that everything is unfolding according to the master plan. I bought another pork butt today, so getting ready to go rub down 2 butts and a tri-tip ... and prep the whole turkey (just evoo, no spices) ... then set the alarm fer 4 AM and hit the sack. There's no rain in the forecast, and temps should be around 55* when I fire up dat pre-dawn smoker ... think I'll go with an applewood/pecan mix this time. T-minus 7 hours, and counting......
Been busy last few days doing some work around the house, prepping the house for painting this weekend ~ lotsa help from friends & family, which is indeed a beautiful thing. No time for cooking, though ... Chinese take-out last night & quick salad the night before. Relief is in sight, though ... as I have a whole pork butt and a whole turkey in the fridge, waiting to go in the smoker early tomorrow morning. A man can only eat so much rabbit food!
~~~**~~~**~~~ Delaney & Bonnie ~ Only You Know And I Know
Albeit a kicked up version ~ big chunks of smoked pork chops in a creamy bacon gravy, with fresh asparagus & sweet vidalia onion, smotherin' a couple scratch buttermilk biscuits ... topped with crispy bacon bits.
Carl Rutherford ~ Love Can't Fly (On Broken Wings)
Got a sweet tooth this afternoon, and decided to stir up some kinda dessert for after supper ... scan of the fridge and pantry turned up some milk, eggs, butter ... had some raw rice, so decided to make rice pudding ... and at the last second I spied the cocoa powder and decided to make it a chocolate rice pudding. Chilled and garnished with a dollop of whipped cream and a few fresh blackberries. Good eats.
These are a couple paintings of the spring prairie burn by my friend Judy Mackey, the original Flint Hills artist. When I lived in Emporia, Kansas I witnessed this spring ritual every year ... and visited Judy's studio in Strong City on several occasions. I have about 5-6 of Judy's original paintings hanging in my house.
~~~**~~~**~~~ Peter Rowan/Don Edwards ~ Buddies In The Saddle
Bonjou All Y'all Welcome To My Lil' Cabin On Da Bayou
Pull up a chair and sit yerself in the shade fer a spell ... take a load off and enjoy the view from the front porch. Me, I just brewed up a batch of sweet tea, and fixin' to fire up the grill lickety-split. We be eatin' high on the hog t'night, cher ~ ah garrontee dat's fer tru, yeh
Today's Tune ~ From Chez's Music Vault
Click The Pic To Spin The Disc
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Smoky Mountain Smokers
Some of the best bbq sauce and bbq seasonings in the bbq universe, made by my buddy "Smokin' Joe" Amore at Smoky Mountain Smokers down in Tennessee. Click the link above and git yerself some, ya heah?