"The Big Broadcast" Live Sunday 3/23 7-11pm est

WAMU ^ | 3/23/14 | Ed Walker

[Vision]

Friends it's Sunday night again, and time to relax. Warm up the tubes for another four hours of classic radio Americana.

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*tonight's show will be available at the "Info" link starting tomorrow.

[WXRGina]

Yep! I got the very last package, and they were frozen, but we put them in warm water, and they’re going on the grill now.

[Viking2002]

Life is relatively good. Overall health seems to be taking an uptick. The missus landed a pretty good management job in the auto parts industry that elevates her to her former glory, and I'm back into the IT profession after a long slog through unemployment. It's a position down in 'the bowels of the ship', but I just retain my sanity by joking that I'm slumming it until a gate opens to a greener pasture. LOL Beats a government cheese check every week. Not by much, but it gives a man his dignity back and a sense of purpose with it.

[WXRGina]

Hey, that’s really good news, Viking! I know it’s not the best you can imagine, but I’m very glad for you both!

[Viking2002]

Did somebody say RIBS????

[Vision]

Cool. And the house is good?

[Vision]

My Friend Irma isn’t the worst family comedy, but it isn’t great.

[Viking2002]

Right as rain. Still have to replace the six-way valve between the pool sand filter and pump, and I have a laundry list of spring projects, but we're good to go. It's hard to get the ol' mental engine running this time of year, though. We're still scraping our windshields in the mornings. It's March. In Alabama. It might get into the 70's some days, but we still fire up the wood stove in the evenings. Enough is enough already. I'm not even sure when to start my seed flats yet, and I've got over a thousand square feet of garden to till.

[WXRGina]

Baby back ribs! YUM! Keith’s smoking them now!

[WXRGina]

AND, you know there’s always a cold thingy around Easter...

[Viking2002]

We currently have two racks in the deep freeze. I start by putting them in a large foil pan, on top of a wire cooling rack. Then I add a can or two of beer, clip an inverted foil pan on top, then steam them in the oven at 300 for two or three hours, until the meat begins to pull back from the rib tips. Then, I put them on the grill with a box of damp hickory chips, and slow-smoke them for another hour or so. I finish them by bumping up the heat, and basting them with Jack Daniels Old No. 7 original BBQ sauce, until they just start to get a nice, crisp bark on the outside, and those rib tips are really poking out of the ends. Mmmmmm-mmmmm. That meat is so sweet, tender, and smoky, it just falls off the bone.

Remind me later to tell you about our signature Three-Beast meatloaf, farmhouse chili, and a crock-pot spaghetti sauce that's so good, the leftovers are re-purposed for deep-dish, five cheese lasagna.

.

[WXRGina]

WOWZER and TRIPLE-YUM! Please come down here and cook for us, Viking, or at least mail me your recipes. :-)

[logitech]

I’ve been looking for a couple of years, while doing my landscaping. I’m blessed to get this gig. I’ll be working on dialysis machines. God is good to us.

Glad to hear of your new job.

Escape sound great!

[Vision]

And you got ribs on...

[WXRGina]

All so good! :-)

[Vision]

That’s right.

I’m heading to the radio Gina. See ya soon.

[WXRGina]

Good night, Vision. Break a leg on your new job! And remind me to post the thread next week.