dirtybourbonrivershow

0 Molotov Matt

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.

0 Some Pictures From Our New Orleans Homecoming Show

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…)

0 Dirty Eatin’ with the Bass Clef Chef: Biscuits and Gravy

Legit Biscuits and Gravy

Biscuits
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.

Gravy
16 – oz breakfast sausage
1 – stick butter
Flour
Whole Milk
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.

– Bassman

0 Lafayette Tonight!

Show tonight in Lafayette at The Elephant Room with The Howdies and burlesque by Rosy Purrles. The craziness starts at 9:30.

0 New Orleans Homecoming Show Tonight!

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!

0 Dirty Eatin’ with the Bass Clef Chef: Bacon Roasted Garlic Mashed Potatoes

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
Whole milk
1 – stick of butter
Salt
Pepper

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

– Bassman

1 Beautiful Women Playing Tuba pt. 2

0 Thank You Tom Finnely

Thank you Tom Finnely for giving Noah an accordian. It has – literally – made his day. Your selfless generosity will not be forgotten.

1 Dirty Eatin’ with the Bass Clef Chef: Bacon Meatball Sub

Bacon Meatball Sub

4 – lbs. ground beef
1 – lb. bacon, cooked crispy, fully drained, and broken up into inch long pieces
1 – can diced tomato
4 – eggs
2 – cups breadcrumbs plus extra for breading
6 – hoagie rolls
Cheese
Spices (garlic, red pepper, black pepper, salt)

Preheat oven to 400 degrees. Combine everything except for bacon in a large mixing bowl. Form meatballs around bacon pieces and coat in the reserved breadcrumbs. Place on a greased baking sheet and bake for 20 minutes, turning over halfway through cooking. Purée tomatoes, season to taste, and heat through. Cut rolls on half, pile on the meatballs, sauce, cheese, and enjoy.

– Bassman