"The Big Broadcast" Live Sunday 9/1 7-11pm est

WAMU ^ | 9/1/19 | Freak SJW Murray Horwitz

[Vision]

Friends it's Sunday night again and time to relax. Warm up the tubes for another 4 hours of classic radio Americana.

Listen Live

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

Official OTR Blog of "The Big Broadcast" thread:

http://kallmansalley.com/

[Vision]

The Big Broadcast is a Sunday night tradition for families throughout the WAMU listening area.

Longtime radio personality and The Big Broadcast host Ed Walker passed away early on Oct. 26 at age 83. We invite you to leave your thoughts and remembrances.

Saying Goodbye To Ed Walker

Ed Walker spent 65 years on the radio. His last program was unlike any other.

[Vision]

Happy Sunday Night...Classic Radio Time...

[Vision]

7 p.m. Yours Truly, Johnny Dollar
“The Wayward Moth Matter” (Original air date March 9, 1958. CBS network, AFRTS rebroadcast) (Running time 21:30)

7:20 p.m. The Nation’s Forum
Excerpt: Samuel Gompers (Original recording date 1918) (Running time 1:10)

7:30 p.m. The Phil Harris-Alice Faye Show
(Original air date November 7, 1948. NBC network) (Running time 26:19)

7:55 p.m. Guest Star
Excerpt: Harry Belafonte “John Henry” (Original air date November 6, 1955) (Running time 3:22)

8:00 p.m. Gunsmoke
“Overland Express” (Original air date October 31, 1952. CBS network) (Running time 29:41)

8:30 p.m. Dragnet
“The Big Carney” (Original air date May 3, 1953. Program #202. NBC network) (Running time 26:17)

9:00 p.m. I Was Communist For The FBI
(Original air date May 18, 1952. ZIV syndication) (Running time 26:28)

9:30 p.m. The Eternal Light
“The Education of A Labor Leader” (Original air date January 22, 1950. NBC network) (Running time 28:48)

10:00 p.m. Lux Radio Theatre
“Murder, My Sweet” (Original air date June 11, 1945. CBS network) (Running time 58:47)

[Viking2002]

Evening, folks.

[Vision]

Happy Labor Day holiday all!

A strong lineup...it rarely gets funnier than Phil Harris and Alice Faye...I was a Communist for the FBI...am hoping for the best with the Eternal Light...and ending wonderfully with a Lux from ‘45...

How’s it going?

[Vision]

How's it going? Coming to you from a hammock in the backyard, with newly installed bug zapper nearby and looking forward to a show; the intoxicating smell of ribs and the smoker on the wind, and sipping a cold one.

Did Dorian have you concerned?

[Viking2002]

Oh, knock it off with the hammock and BBQ already. LOL! I'm about to shower and go make a beer run in a few, myself. I got a nice pack of thin cut boneless chops for dinner, and will pop into Dollar General to see if I can conjure up anything resembling a coating or marinade for them. It's raining outside and looks like it'll continue through mid evening, so into the oven or skillet they go. I suppose I could oven BBQ them, for that matter. I've got some Rufus Teague whiskey-cider and store brand maple-bourbon sauce in the cabinet. We've all kept a keen eye on Dorian until the last day or so. For a week it looked to track right across the Florida peninsula and pop out into the Gulf still as a Cat 1. Looks like St. Augustine might get hit by it as a Cat 4 or 5, and I'm not sure they completely cleaned up after the last one hit them. They think it may still be hurricane strength all the up into the Delmarva, so you may see some weather out of it.

I bought into the Labor Day fishing tourney at the county lake yesterday, just for kicks and giggles. I haven't been there since last fall, but Mike and Ted (the brothers who manage it for the state) still remembered me by name and were wondering what happened to me. I filled them in, and Mike cringed about every third word (Ted was too busy watching the Alabama game on TV to listen). The fishing was El Stinko Gordo, but I pulled out early when my back started to protest, and my legs didn't appreciate the prolonged standing, either. I'm still feeling it. It was the first real fishing I've gotten to (or felt good enough for) this year, and I forgot to take a camp chair with me. It's kind of like shooting - if it's been a while, you gotta get your sights readjusted on your gun and get your eye back, and I was there as much to test everything I'd busted up as I was to compete. But, it knocked the rust off, the weather was nice for a change, and it was good to get back out on the water again. I left all my gear in the car because I thought I might log an hour or two over at West Point Lake today, but the weather had been threatening to turn sour since this morning, and finally did. (Cooler out there, though.) There weren't but about a dozen people on the tournament roster when I registered, and only one piddling little dink weighed and measured. If I'd have gotten out there earlier in the day when it was cooler and the sun was low, I'd have had a fighting chance. Unfortunately, our resident refugees decided to spend the holiday weekend up in north Georgia, and were underfoot and getting in my hair and on my nerves all morning. My welcome mat is wearing a little thin at this point.

Well, time to empty the trash and hit the shower before The Queen comes rolling in the door. Be back to join you with a cold one of my own later.

[WXRGina]

Hi, Guys! Vision, your evening sounds swell! And, Viking, well, don't slip and fall putting the ribs in the oven. :-D

Keith found a 13-pound beef brisket for $3.99 a pound, and he put it on the Big Green Egg to low-and-slow smoke it all day today. Then, he'll wrap it in foil and finish it all night in the oven at about 200 degrees. Here are a couple of shots, before, and after a couple of hours with "bark" starting to form on it.

[Vision]

Good luck.

[Vision]

Looks good Gina, do you sauce brisket?

[Vision]

Meaning, do you eat brisket with a sauce?

[WXRGina]

You put sauce on it after it’s done, after you slice it—or chop it for a sandwich—and are ready to eat it, like most barbecue. :-)

[Vision]

What sauce do you like on brisket?

[WXRGina]

If I had my way, I’d have Harold’s Barbecue sauce (from Abilene, Texas), but Harold retired, closed his joint up and didn’t share his sauce recipe with anyone. It’s not like anything I’ve had before, and it’s the best. sauce. ever.

In lieu of that, we’ll probably just put some store-bought, bottled stuff like Stubb’s or Sweet Baby Ray’s.

You’ve never had brisket, Vision? If it’s done well, it’s tender, moist, beefy and delicious. You can put whatever sauce you like on it, just like any other barbecue.

[Vision]

I’ve never heard of Harrolds. Oh I smoke brisket. Don’t like sweet sauce on it. If it’s done well no sauce or something savory like gates, stubbs, heinz 57 or maybe horseradish.

[WXRGina]

Yes, any sauce you like is good.

You wouldn’t have heard of Harold’s unless you’d ever been to Abilene and had someone local take you there. His was a little dive joint that his father, Tobe, started.

Here’s Harold singing about Jesus to his customers one day:

https://www.youtube.com/watch?v=zQ_7wp7_bf0

[Viking2002]

Oh, wow. Smoked brisket, cooked low and slow. That looks killer.

[Viking2002]

Vision, try a variety of the Rufus Teague sauce. It isn't too sweet (to my tastbuds, anyway, your mileage may vary), it's more of a darker, smoky, molasses based flavor instead of a tomatoey, corn syrup base. They also just came out with their Can-O-Que. I haven't seen it on shelves here yet, but it's beer based. Unique packaging and marketing on that one. Our chops are getting finished with Smoky Apple tonight. Best way to describe it is, imagine if A1 or Lea & Perrins branched off into the BBQ sauce market. Their sauces all have raisin, tamarind, and anchovy paste in the ingredient list. It's not half ketchup and corn syrup like a lot of sauces out there.

RUFUS TEAGUE MADE SOME SAUCE.

[Vision]

You had me at “A1 or Lea & Perrins branched off into the BBQ sauce market. Their sauces all have raisin, tamarind, and anchovy paste”.

Seems like another week has passed and all is well.

[WXRGina]

Oooh! Thanks for the sauce recommend, Viking! I’m pinging Keith (Logitech) on this. We’ll let y’all know how the beast turns out. :-)