OTHER COOL STUFF

This page is a compendium of enthusiasms large and small. Scroll down for my BBQ recipe... LINKS: Here are some creative friends I'd like to recommend: Chris Harris www.chrisharrismusic.com Chris Harris is one of my favorite singers. The others are Aretha Franklin, Delbert McClinton, Marvin Gaye, and Allison Krauss, so he's in pretty good company… Steve Neth Check out Steve's new CD, Coloring Outside the Lines, at CDBaby.com. We wrote the songs together. Joe Gee www.joegee.com Here's a passionate and somewhat quirky (which coming from me is saying something) friend of mine in Austin, TX. Check him out. Dennis McGregor www.DennisMcGregor.com Local Central Oregon icon and smooth talker. A genius songwriter and maybe even more opinionated than me. He can paint a teeny bit, too. My wife Jeanie likes him, and she's picky. Dan Streck www.DanStreckPhotography.com My hero. Quit his big shot management job to pursue his dream of photographing auto racing. Now he's one of the best in the world. Music Makers www.MusicMakersofBend.com This is an instrument store in Bend Oregon that remembers customer service means everything. Owned by Dan McClung and managed by Matt Hyman. They are also big supporters of local musicians. Clay Crow http://barbquebuddies.com My friend Clay (Dad) Crow from Hendrix, OK put together this site for barbeque lovers. Clay is a master BBQ lover, storyteller, comedian, and overall live wire. He also inspired and co-wrote the new song "A Better Day" on my Serious Business CD. Come visit me at my Myspace page:

Behold the noble swine…….. I have friends in Texas who say barbeque is beef. Well, yeah, I guess so, and a little leftover brisket in the morning with that first gallon of coffee can be a beautiful thing, but still, come on. There's back ribs, and then there's everything else. By popular demand (well, my sister asked once), here's my recipe for ribs: 1) Use charcoal. I don't know how to cook on a gas barbeque. Gas barbeques are for golf pros. 2) Please peel the membrane off the back before cooking. Just stick your thumbnail under there to get it started and then yank. There's nothing worse than chewing that crispy pleural membrane some nob was too lazy to peel off. 3) Sear them a little bit and then smoke 'em over hickory. Throw some sauce on near the end and smoke that too for the last half hour or so. Smoke anything else you have while you wait… Here's my sauce recipe. There are no amounts-keep trying 'til you get it right: · tomato sauce · apple cider vinegar · a pile of chopped onion · brown sugar - not too much · orange marmalade - I like King Kelly because it's cheap and comes in that funky old-fashioned curvy jar · Trappey's Red Devil hot sauce - might as well get the big bottle at Costco; it's about to be your new best friend · chopped garlic · black pepper · one bloop of liquid smoke - any more than that and you'll be sorry If you get it right it will be sweet and tangy and hot all at the same time. Nice. Serve with biscuits, corn on the cob, beer and pie. Don't bother with a salad because nobody's going to eat it. "You know my baby takes good care of me Every Sunday afternoon She calls it her aromatherapy But it's just Baby's barbeque And I'm thinking she could heal the world With her hickory cologne They say the meat is sweeter when it's closer to the bone" --Closer to the Bone ©Yours truly