to me, this is part of what BBQ is all about. Agree? Comment below. the Lyrics are below for Mr. Charlie. Enjoy.
(Spoken, without accompaniment:)
Once in the country there was a little boy; every morning that he would go to the table with his little two sisters and brothers, you know, he would go there, he couldn’t talk but his mother didn’t know what was wrong with him so… she would go to the table in the morning, she would fix for breakfast, she’d fix toast and coffee, enough, coffee for the tin, toast for the eggs for the church, then she would ask and say, “what you want this morning?” Oh mama, toast and milk, you know things like that you know. But the little old boy he couldn’t talk good, so she asked him say “what you want son”? Said “sa-sa-a I want-t t-t-t-” She said “Hush”. Say “I tell you what to do. You just hush, I just go bring you what I bring the rest of ‘em, cause one of these days I’m gonna learn you how to talk.”
She goin’ back and she fixes, the next morning same thing. “So what would you children want this morning?” “Butter ‘n toast mama.” Get around to the little old boy, say “What you want”? He say, “bu-bu-bu- bu-bu-bu…” she say “Lord, have mercy,” that’s what mama said and she walked away, say “wonder what’s wrong with my child?”
He heard her. But you know the little boy couldn’t do no better. So after he’d find out that mama couldn’t understand him, and he couldn’t understand the way his mama was doin’ him, he packed up his little flower sack, and he decide that he would leave.
So when he left, on his way, he run up on a old rollin’ mill, what they call Mister Charlie’s. So he walked up to mister Charlie, mister Charlie was workin’ round in his rose bushes ‘n things… so he taps him: “mi-mi-mi…” say “Mister!” But he didn’t know his name that time. The man straightened up and said “my name is mister Charlie”. He say “mi-mi-ch-ch-ch-ch-” He said “but boy I ain’t got to fool with you, you can’t work.” He said, “me-me can work!”
So the man went on workin’ and he’d tap him again. He said “me-me-me wanna home”. He said “look, boy, I’ve got a old bunk house out in the back,” said “and if you promise me that you will stay in this bunk house, and watch my mill, and keep the fire from burning my mill down,” say “I live two blocks up the road,” say “and if you see the mill’s on fire, say you run up and tell me the mill’s on fire, you got a home and meal as long as I’ve got it.” “Ta-ta-ta-ta-thank you mister Charlie.” So the little old boy went to bunkin’ that night.
Sho’ enough, late one Sunday morning, mister Charlie’s mill caught on fire. Which he’d forgot about what he had told the little boy. The little boy run up to him, he was cleaning out his front yard, makin’ it beautiful with them rose bushes, you know with them red rose bushes you know how to keep ‘em red those rose bushes, and the little boy run up there, tapped him on his back, and he raised up and said “Hey son, why here’s you again.”
"Ye-ye-ye-ye-ye-ye-ye" and he was pointing back toward the mill, tryin’ to tell him his rollin’ mill was on fire. So mister Charlie said, "I ain’t got time to fool with you." So the little boy stuttered too bad for him to understand. So mister Charlie stooped over him again, he pat him on the back, said "ye-ye-ye-ye-your ro-ro-" he said "Wait a minute." He said, "if you can’t talk you must sing", and he hollered:
Whooooooa Mister Charlie, do you know your rolling mill is burnin’ down?
Mister Charlie, do you know your rolling mill is burnin’ down?
Mister Charlie said if you ain’t got no water boy, just let that old mill burn on down
Little boy was lonesome, he walked off and cried, he said„,
He walked back and he said it one more time
Whooooooooa Mister Charlie, I won’t have no place to stay
Mister Charlie, I won’t have no place to stay
Mister Charlie said Boy, you’ll have a home with me, just as long as there is a day
Little boy sighed and he tell it one more time
He hollered at him:
Whooooooa mister Charlie, do you know your rolling mill is burnin’ down?
Mister Charlie, do you know your rolling mill is burnin’ down?
Mister Charlie said, “If you ain’t got no water boy, just let that old mill burn on down”
for more Madness, Mayhem and BBQ Eating - Ribs, Pulled Pork, Brisket and Chicken - and beans, come to the Kentucky State BBQ Festival Danville KY
Kentucky School for the Deaf (KSD) will be holding the Pig in a Polk Fall Antiques Show in Thomas Gym on KSD’s campus.
Friday, Sept 7th. - 4:00pm-7:00pm - Preview party with refreshments provided ($3 per person donation to foundation for admission.
Saturday, Sept 8th. - 9:00am-6:00pm - Antiques Show
Sunday, Sept 9th. - 10:00am-4:00pm - Antiques Show
Sponsored by Not Just Antiques in Danville.
Join WeldQuip and Master Chef from Big Green Egg, Jeff Raymond, Saturday Sept 8th at the Kentucky BBQ Festival for a fabulous menu of cooking demonstrations and samples on the Big Green Egg. They are:
Come watch and try what the most versatile grill and smoker can do for you at home!
says our good friends Amy and Mike Mills. Amy and Mike Mills won’t be at the festival in 2012, but we are going to do our best to get them here next year. Super people - with a superstar BBQ business.
Here’s what Mike says, "Through the years, here’s what we’ve learned: Barbecue soothes the soul. It’s simple in philosophy and rich in tradition. It’s an art and a craft, a love and a passion. It’s provided us with a life full of friendship and love." We love you Mike.
Read more…. click here http://eat17bbq.com/
To buy one of the Best BBQ Recipe Books and the Best BBQ Stories Book ever, click here http://www.17thstreetbarbecue.com/PLB.aspx Barbecue Food Family Love BBQ
TLC’s BBQ Pitmasters here in Danville Kentucky at KY State BBQ Festival – Moe Cason Ponderosa BBQ, Melissa Cookston Memphis BBQ Co, Shelly Hunt Desperados BBQ, Craig Kimmel Firehouse BBQ, Carey Bringle Peg Leg Porkers and Cindy and Brad Simmons Lucky Dog BBQ
Carolina, Kansas City, Memphis or Texas. All great barbecue and all have legions of fans. Which do you prefer? Or are you like me and like all styles of barbeque as lon as it is prepared with love?
Vote your your favorite or “all of the above” at KYBBQFestival.com
All of these fine styles and more have their own armies of fans and lovers. There are other regional styles, too. But in this poll, we are concentrating on the Big 4.
In some parts of the country, barbecue means more than simply pouring a bottle of sauce on a slab of meat and grilling it up on a hot summer day â rather, itâs a way of life. And naturally, there’s an ongoing battle about which region produces the best ‘cue. We talked to five renowned BBQ chefs across the country about why their specific style reigns supreme. Get ready for some smack talk!Â
Have some of your own? Have at it in the comments.
In Raleigh, NC, chef Darrell Brown dishes out his own regionâs style of barbecue at The Pit restaurant, which he says is far superior. âHereâs the secret â the salt and vinegar give the slow-roasted pork some âpop,â while the peppers add spice and heat, and the sugar mellows things out a bit.âÂ In NC, theyÂ also cook over coals rather than wood, heat up the whole hog at once, and then chop it all together.
How You Make It: âFirst you butterfly a whole hog, salt it and place it on a grate meat side down over a bed of 225 to 250âdegree hardwood and charcoal. We cook them for about 12 hours, or until the meat is falling off the bone and the skin is crispy with a deep reddish-brown color. After pulling the meat from the pig, we chop it and season it with salt, apple cider vinegar, black pepper, red pepper and a little sugar.â
Tips: âTouch the top of the cooker â if itâs just right you can lay your finger on it for a second, any longer and itâs too cool, any shorter and itâs too hot. Also, be sure to build a fire without lighter fluid so you wonât taste it later, and itâs best to use hickory or oak for the wood.”
Why It’s the Best: âEastern North Carolina is not only the first barbecue produced in America, but itâs the best barbecue in the country, hands-down. If you canât get the flavor of the meat right, then you bury it in tomato sauce. Thatâs what most everyone else does in the country except for us, where our vinegar-based sauce is simply the best. In South Carolina, they take perfectly good, mostly whole-hog barbecue and turn it baby-poop yellow with a mustard-based sauce.â
To get the skinny on barbecue in South Carolina, Jimmy Hagood, owner of Food for the Southern Soul and founder of the award-winning BlackJack Cooking Team in Charleston, SC, explains what makes it so darn good. âWe think of barbecue as a noun,â he says. âAnd in its truest form, it come in classic cuts of pork or the whole hog, which is smoked low and slow.â First, he says, pork rules the scene. After that, itâs a three-step process of local meats, abundance of natural ingredients like pecan, hickory, peach and applewood, and the regional spicy vinegar and mustard sauces.
How You Make It: âYou start with slow cooking the meat at 225 degrees over a selection of indigenous wood for many hours. On the exterior of the meat, you use a dry rub that caramelizes into a mahogany color, while continually basting with barbecue sauce. Having the regional table sauce completes the layering of flavors unique to South Carolina.â
Tips: âFor pork shoulder, whole hog and ribs, the proper cooking temperature is important. One hundred ninety degrees is an optimal internal temperature.â
Why It’s the Best: âGet a South Carolina pulled pork sandwich with all the sides, and I guarantee you wonât find a better meal anywhere in the country. After all, we’ve been smoking meat around here for 250 years, and it’s ingrained in our DNA. We have exported the art of cooking barbecue throughout the country, and the origins of other regional styles can be traced right back to the low country of South Carolina.â
You donât have to actually go to Texas to get some awesome Texas-style ‘cue; at Hill Country in New York City, chef Elizabeth Karmel is doing it right. âIt’s all about the meat,â she says. âItâs simply seasoned and smoked slow and low.â But the best thing about it, she adds, is that Texas is a no-sauce zone, leaving the meaty goodness to shine through.
How You Make It: âThe rub is as simple as it gets with the sole purpose to enhance the natural flavor of the meat. Our rub is made with kosher salt, butcher grind black pepper and enough cayenne pepper to turn the rub pink. Season the meat with the rub, smoke it slow using sweet post oak wood, use a low heat and lots of love.â
Tips: âHave patience! Also, buy a whole brisket with the fat cap left on because fat equals flavor.â
Why It’s the Best: âReally, I enjoy all styles of barbecue. And, actually, I grew up in North Carolina and find their style similar to Texas, though in the latter, itâs all about the beef while North Carolina is all about the pig. Ultimately, if the barbecue is done right, then you don’t need to cover it up with a heavy, sweet sauce.Â Also, liquid smoke should be banned since no real barbecue needs it.â
After 30 years of cooking,Â Paul Kirk, aka the “Kansas City Baron of Barbecue,” and the winner of 500 barbecue competitions, takes his roll in the smoked meat world seriously. âWe cook it all including brisket, ribs, pulled pork, sliced pork, chicken,” he says, “and in some places, you even get lamb.â But one thing that really makes Kansas City barbecue unique is the sweet, spicy, tomato-based sauce that they use.
How You Make It: âItâs pretty much the seasoning and woods that we use that put out the best products. The rubs are a balance between sugar and salt, paprika, chili powder and pepper, which give it a little heat without being really salty or really sweet. Next, we smoke it. My preferred woods are oak, hickory and apple.â
Tips: âPay attention to what you are doing and, most of all, have patience. Donât open up the pit to see how the meat is doing â itâs doing just fine.â
Why It’s the Best: âIt used to be hard for me to say Kansas City is the barbecue capital of the world until people started competing with our meat and we kept winning. Itâs just better. I donât really know how to compare it. Though I do love all the different types like the vinegar- and mustard-based sauces. As for the ones that donât have sauce, well, thatâs fine too since itâs more an accompanist, not a necessity.â
In the city where dry-rubbed meat trumps saucy brisket and pork reigns as king of meats, we talked to Chris Russell, a barbecue connoisseur who helps whip up the menu at Southern Hospitality in New York, to see why this style won his heart. Russellâs officially the director of operations at the restaurant, although he does a fare amount of barbecuing, and he flocked to the Memphis-style because of its no-mess approach and tender meat that takes on a sweet tang from the spice rubs.
How You Make It: âThough just about any meat can be used, traditional Memphis barbecue is usually smoked pork served in one of two forms: ribs on a slab or pulled. Memphis is probably best known for its dry-rubbed barbecue, which is highly flavorful and is less messy to eat than wet. In this process, first the ribs are coated with a rub made from a special blend of seasonings and then cooked in smokers over hickory and cherry wood until they are tender. After, theyâre smoked and then finished on the grill with another liberal dose of the dry rub.â
Tips: âDon’t overcook your ‘cue, it’s not supposed to fall off the bone.â
Why It’s the Best: âIn Texas, they serve mostly beef with a salt-and-pepper rub, which can be……
for the rest of this GREAT BBQ article - click here http://www.zagat.com/buzz/bbq-style-smackdown-which-regions-cue-is-the-best
Rat Rods, Cool Cars, Bands, BBQ - come stay the week with us in Danville, Kentucky. September 1, 2012 Danville KY Hullabaloo - September 8+9, 2012 for the KY State BBQ Festival Craig Kimmel of Firehouse BBQ will be here all week!
Remember (for some of us) the times on Friday and Sat night you would jump up from the dinner table and tell your parents you were going “riding around” and they say something like “be home before midnight” The screen door would slam behind you as you went outside to give the Chevelle a bath before you hit the strip. Everybody was there. Even if you had a date you still went at least a couple rounds. Man…. the memories are flooding back, I better stop there.
For those of you that come a day early, and all of our local “dillehaystreet fan club" We are going to do some serious cruising on Friday night (Aug. 31). Not one of those park on Main St. and get out the chair kind, but a real cruise like us baby boomers use to in the 70’s !
Meeting at our host motel Hampton Inn (150 by-pass) at 6pm. Aprox. 7:30 we’ll head downtown Danville, turn right on Main, left on Wilderness Trace, right on Lex. Ave to the Bowl-A-Rama circling the parking lot, back to Main street (same route) circle the bank where “Burger Queen” and “Olly’s Trolly” use to be. Then do it over and over and over like we use to!!!
If your coming in from outta town there are several great places to eat and things to do along this route. More on all that later.
The story of Dillehay Street (at least our chapter) starts with Kirby’s Dad, Everett. In 1956 Everett completed his tour of duty for the U.S. Navy. He was stationed in San Diego with his wife Evona, pregnant with their first child (Kirby) and anxious to return to Kentucky. Close your eyes and you can see it:
A low, black ‘49 Mercury packed so full the rear windows served no purpose. Glass packs bellowing a tune down Route 66 and behind the wheel is a young, dark haired, handsome man with a mustache. One arm hanging out the window and the other around a beautiful lady with long, red hair. Both are smiling and ready to face their new life, full of hope and excitement.
By 1962 Everett had purchased a piece of property on Dillehay Street, in the middle of Danville, KY. The street had a reputation as a place you didn’t want to be after dark. Everett got to know the rough boys and called them “Dillehay Rats”. After putting in his 8 hours at the Buick Garage, he would head straight for his shop on Dillehay; banging fenders and spraying cars after hours, until his business grew enough to open full-time.
As Kirby got older, hanging out at the shop became the routine. Playing in the junk cars, collecting gear shift knobs and riding his Stingray. Watching his Dad build rods from the late 60’s through the 80’s rubbed off on him and somewhere along the way he learned to pinstripe.
In 1976 Everett built on to the back of the shop after acquiring more land. Kirby then had a place to start painting and working on his own cars. Now, fast forward past many stories and top-of-the-line, national-award-winning street rods, to the year 2002.
Richard Sanders purchases property and starts his own chapter of Dillehay Hot Rod history. (By this time, Dillehay Street has seen plenty of changes. Empty lots replaced houses and businessmen replaced the rough boys. But, most of the older buildings are still being used, so you can get a sense of the way things used to be.)
Predictably, Richard and Kirby become thick as thieves. Hours…days…weeks are spent discussing what they would like to build next. They wanted something unique and “road-trip-worthy”; a ride that fellow rodders would get a real kick out of. Next thing you know, Richard and Kirby both purchase Ford trucks. Richard’s a 1934 and Kirby’s a 1935. The more time they spent hunting down parts together, the more they brained stormed. A goal was set for a 1200 mile round-trip “shakedown” cruise in the spring of 2003 to Myrtle Beach
Two trucks with no paint, wide white wall tires, and loud pipes made the trip with no major problems.
That summer was interesting to say the least. After 3000+ miles, Kirby sold his flathead powered ’35 truck at the NSRA Nationals in Louisville to Billy F. Gibbons (of ZZ Top fame). Richard sold his ’34, 283, 3 deuce truck in Tennessee at the “Shades of the Past” Rod Run that September. Turning the money over and doing their part to keep rodding alive and well, the duo started building several more “ol’ skool” rides over the next 4 years. Every rod had a faded name painted on the doors in old company vehicle fashion by Kirby, stuff like Dillehay Street Garage, Speed Shop, Surf Shop, Drags, Pinstriper, etc. Those rods were sold coast to coast and the name ‘Dillehay’ started to be recognized and associated with good guys and kool looking, drivable hot rods.
With the great response they were getting and “the Rat” logo going over so well, they thought why not market this stuff to support their habit? “Let’s throw a big party, call it a Hullabaloo and promote it through a website.” Dillehaystreet.com Dillehay Street was born and the ideas keep coming.
Come see their newest rides, hear the stories, and meet all the “Dillehay Rats this year at the Hullabaloo on the street where it all began.
all these cool rat rod photos are from http://www.hotroddirty.com/
Texans know their BBQ - period. And Texas Monthly knows all the Best BBQ Joints. The best of the best Barbecue Joints are invited to participate in this star-studded BBQ Festival. This is an AMAZING event! you’ll want to watch this video - Texas Monthly Magazine puts out the Best BBQ in Texas article once a year. Check out the best of the best at their website. And come to the Kentucky State BBQ Festival in Danville KY.