This is what happens when they only give us PBR at the venue.
P.S. This is what also happens when we have too much free time. Time to get back on the road.
Definitely one of our best shows ever. Thank you Gypsy Space Caravan, The Howdies, Burlesque by the Rosy Purrles, & Brass Band by Carson, Ashton, Wayne & the Guch for making it so. Can’t wait until the next one…
Got a whole host of new dates up now ———————————————————>
Follow on tour as we work our way back home for the next one: 11.11.11 at the Blue Nile -> Our 4th CD Release (teasers to come at Shakori…)
Legit Biscuits and Gravy
4 – cups flour
6 – tbs. butter
2 – tbs. bacon fat
2 – cups whole milk
2.5 – tbs. baking powder
.5 – tsp. baking soda
1 – tsp. salt
Preheat oven to 400 degrees. Combine dry ingredients in a mixing bowl. Cut butter and bacon fat into the dry mixture. Stir in milk, form into a sticky dough and fold seven or eight times. Roll out onto floured surface until 1 inch thick and cut into rounds. Bake at 400 degrees for 20 minutes or until golden.
16 – oz breakfast sausage
1 – stick butter
Spices (garlic powder, salt, black pepper, paprika)
Cook sausage in a 14 inch cast iron skillet. Once cooked, remove sausage from skillet and add butter. Add enough flour to make a roux and cook until golden brown in color. Whisk in milk gradually until desired consistency is achieved. Add sausage and season to taste. Enjoy.
It’s been two months ladies and gentlemen. And now here we are – back from a long national tour – with a lot of things to show you.
The show is free, tonight, at the Maison on Frenchman street. The party starts at 10pm with Baton Rouge’s own Gypsy Space Caravan. We – the almighty Dirty Bourbon River Show – with burlesque by the Rosy Purrles & a full brass section courtesy of Booty Trove, go on at 11:30. Our dear friends from Lafayette, The Howdies, will play the afterparty from 1-3. Truly, the show of the century!
Bacon Roasted Garlic Mashed Potatoes
4 – strips of bacon, cooked till crispy and the rendered fat drained and set aside
20 – cloves of garlic
5 lbs. Russet potatoes
1 – stick of butter
Preheat oven to 250 degrees. Roast garlic cloves in bacon fat for 2 hours or until the garlic is completely soft. Boil potatoes in salted water until a sharp knife can freely pierce the center. Drain potatoes, add roasted garlic, bacon strips, and mash with a potato masher. Add enough milk to achieve the desired consistency. More milk will lead to a creamier final product. Season to taste and serve with pan fried mustard greens and pork roast. Enjoy