Last call last night for Ted Quinn’s Reality Show, Monday open mic at Pappy & Harriet’s in Pioneertown. Ted’s calling it quits after hosting for 9 years. Great run and thanks for the memories. 11-year-old Sage is a solid drummer and seriously into his performance. Kudos.
I started going to Ted Quinn’s open mic, Wednesdays at the Beatnik, in 2005, a few days after moving to Joshua Tree. I met Ted at the 2005 Coyote Fest. I was sitting in my Airstream at the Lazy H Trailer Park when live music from across Hiway 62 caught my attention. It was Ted.
The Mighty Quinn has been hosting open mics around the Hi Desert since the new mellinium. I think he’s done more to promote musical talent around here than anyone. I’ve enjoyed singing with Ted and Ted singing with me for 10 years. Not to mention getting to jam with great musicians, hearing talent of all ages, meeting neighbors and being part of something. Oh yes. It really is something.
Bought a bottle of Mr. Powdrell’s sauce when I was in Albuquerque a few weeks back. I’ve been eating Powdrell’s bar-b-que since their first store–a takeout window on SE San Pedro–opened in the late ’60’s. The Butterfields have had a long love affair with Powdrell’s soul food–bar-b-q, fried catfish. I’ve lived in Cali since 1973 but always make a trip to Powdrell’s for a brisket sandwich when I’m back in Burque’.
Since moving to the high desert in ’05, there haven’t been many bar-b-q discoveries. The best local place is Pappy and Harriet’s Pioneertown Palace which has good ribs and steaks. Living off the grid on a dirt road out beyond Rimrock often means cooking at home, which I did yesterday. Chicken thighs and drumsticks with Weber Kickin’ Chicken rub on the Weber Kettle Grill. Kingsford (hickory) charcoal, cooked 13 minutes per side. Served with grilled corn and zucchini. Always perfect.
I’ve tried many bar-b-que sauces at super market but my favorite for a while is Stubbs Original. Maybe because it reminds me of Powdrell’s. Both Stubbs and Powdrell are from Texas, with Stubbs by far the most famous, winning the Texas Monthly’s bar-b-que award numerous times and still wildly popular in Austin.
Note the similarity of the labels on both bottles. What’s inside not so similar. I dipped my first piece of piping hot thigh in Powdrell’s. Tangy but subtle and a great match to bring out the KIckin’ Chicken spices. After a few more bites I switched to Stubbs Original which is a little redder and slightly thicker than Powdrell’s. Super tangy and spicy hot. Love that zing but after a few more pieces, I liked the subtlety of Powdrell’s best with the hot off grill chicken.
Day 2–leftover cold drumstick. Dipped in Powdrell’s it was pretty good. Dipped in Stubbs Original it was amazing. I can’t answer why Stubbs was much better on cold chicken, it must be because of red pepper. Way better.
So my shootout is a draw. Since Stubbs is widely available and Powdrell’s isn’t, I guess Mr. Powdrell never really had a chance. If you’re in Albuquerque, check em out. You’ll definitely buy a bottle to go.
Podcast theme: A musical trip down the mighty Mississippi River, up Highway 61, Minneapolis to New Orleans. Jazz, blues, r&b, country, folk, rock n roll, boogie, cajun, zydeco, pop, funk,–all roots, routes, bayous, trains, hopped up hot rods, cities, hamlets, and mud, the essence of great American music. Host, DJ Butter, spins mostly vinyl and a few historical yarns between classic tracks and stuff you probably never heard before. Picking up followers like hitch hikers on Highway 61. Take a cruise on the riverboat.