Album of the Week 3-22-25
Afternoon folks!
Good stuff this week, we start off with an album from Sam Lay, a drummer for Muddy Waters, Howlin' Wolf and scads of other Chess artists, later to become the Butterfield Band's drummer in the early days. Following that there's a late 60's album from Etta James and one from The Chambers Brothers from the mid 70's. Moving on to blues rock/r&b, there's an album from Wet Willie and another from Billy Price and the Keystone Rhythm Band. After that we're in diversity territory with a compilation of old recordings from slide guitarist Cliff Carlisle and we finish up with an album from The Red Clay Ramblers. (I'll be adding some tracks to the Ramblers album on Sunday)
Enjoy the tunes and have a great weekend!
Here 'tis:
Sam Lay ~ Sam Lay In Bluesland
The Chambers Brothers ~ Right Move
Billy Price & The Keystone Rhythm Band ~ Free At Last
Comments
I posted this one over at
TPW. There was a lot of soul, r and b greats doing 'concept' tunes back in the day. Marvin Gaye is the best example with his What's Going On LP. There were others like Billy Paul.
Isaac Hayes' Hot Buttered Soul is an iconic example, too. Anywho, Rec'd!!
Inner and Outer Space: the Final Frontiers.
Wonderful choice of music, obf
Now I'm listening to the rest of the album, and enjoying it. Great album cover as well.
evening orlbucfan...
heh, it's interesting, just a couple of days ago in my youtube stream there was an interesting mini documentary about a development of "progressive soul" as a kind of parallel evolution to "progressive rock." they marked the beginning of the trend with marvin gaye's what's going on, issac hayes' hot buttered soul and curtis mayfield's curtis albums.
have a great evening!
That's interesting joe
I'll look for the documentary.
i dug it up again...
Hi joe
Thank you for the musical selection. It accompanied me on my first try cooking on a portable Weber. The music added an enjoyable edge to the anxiety I had about building a fire, even in the small contained area of the grill. It took me years, and the strong desire to have charcoal grilled food to finally do it. Although a good part of my surroundings are dense bush which retains moisture, the summers are generally so hot and dry, that the risk of fire has always been a concern.
Enjoy your weekend!
evening janis...
i'm glad to hear that your grilling experiment went well, there's not much better than bbq out of a smoker. i hope that the weather accommodates you this summer so you can enjoy the grill.
have a great evening!
Hi joe
You mean this Autumn … " I hope that the weather accommodates you this summer so you can enjoy the grill.”
So far, I’ve learned from my first experience that grilling and smoking sweet red peppers is even better than roasting and charring the skin in an oven. My other favourite was grilling and smoking par-boiled Kumera (less sweet than a sweet potato). My zucchini and eggplant need some practice. The Figs growing profusely at the moment were also very nice.
I didn’t have the courage to try meat, as I had to see how the process worked without having fat spiting around. Maybe start with Kebabs, rather than whole pieces?
Any helpful hints are welcome.
smoking foodstuffs
.
.
is greatly enhanced by using hardwood chips
such as hickory, maple and mesquite
(or your local equivcant species).
Added to the charcoal, it deepens the flavors. Works well with
fish and game. Try getting creative with kelp as a wrap.
Smoked oysters are a local favorite.
Mmm good.
Thought is the wind, knowledge the sail, and mankind the vessel.
-- August Hare
Hi Q
Kelp as a wrap, I never thought of it before, but it sounds enticing and doable. The imagined taste on my tongue of smoked oysters tastes divine. I did add applewood chips to the coals during the last half of the bbq'ing, which added a more appealing smokey flavour. The ultimate would have been manuka chips, which are a common and flavoursome wood here.
I look forward to trying fresh fish wrapped in kelp or some other seaweed with hardwood chips for added flavours. Thank you very much.
heh...
oops, i forgot that you were upside down.
ms shikspack delights in making mediterranean vegetables in the smoker. we use grapevine (which we have a lot of since we have wild grapes growing all over the place) to flavor the hardwood charcoal that we use.
if you are reluctant to try meats due to the potential for fat/grease flare ups, try fish. salmon is particularly excellent with some smoky flavor.