Slumjam: Backyard BBQ with Slumlord.

This is only our third blog so far, but you may have noticed we definitely prefer working with meat in all of its glory. This week Tasha, TJ and I (plus a few extra pals) aim to enjoy the mother of all tasty dead cow chunks: prime rib roast! The lovely Tasha also provided the jam with unbelievably juicy bacon-wrapped-pork-tenderloin-kabobs: because nothing goes with meat like a nice side of meat. And what BBQ would be complete without a hearty horseradish potato salad/ bottle of Jack Daniels? Seriously, I dare you to argue with me.

So last Sunday Tasha calls me up in enthusiastic spirits. She informed me that a backyard BBQ of epic proportions was well underway at our friend Andy's place, that it was nearby, and that he would be more than happy to host our Slumjam. I thought to myself that if something was to get in the way of our Rock, it may as wells be this- what a delicious setback! "Can we still get a little jam in?" I asked her in a nasally voice.. she assured me we would.

I did some prep for the potato salad at my place before heading over, but I just kinda threw the meat into a cooler with random stuff. I wasn't sure what would be available for use in this strange, foreign kitchen, and I didn't even really know how I wanted to prepare either dish. So, half my pantry ended up coming along for the ride- right down to the salt and pepper. You just never know when you're on location! TJ met up with us after work at the pita plant and here's what we came up with- it was pretty damn tasty if you ask me.

The 3-Horseradish-of-the-Apocalypse Potato Salad

About 3 lbs Yellow fleshed potatoes, medium diced

1/2 cup bottled Horseradish (or 1/3 cup grated fresh)

2 large Dill pickles, chopped

1 1/2 cups Sour cream

Splash apple cider vinegar

1/2 onion, minced

3 Hard boiled eggs, chopped

1 Tbsp paprika

1 Tbsp olive oil

2 Tbsp salt

S & P

Place potatoes in a large pot and cover generously with cold water and the 2 Tbsp of salt. Bring to a boil on high, then lower heat slightly and cook for about 12 minutes or until potatoes are just tender. If you're really impatient or in a hurry (like I usually am), cool your potatoes quickly by gently running cold water over them.

For the dressing, place all other ingredients in a large bowl and fold them together. Check seasoning and adjust as needed, then add your cold, cooked potatoes and stir carefully until totally coated in the dressin. It really couldn't be any easier, and does anyone ever notice the salad anyway?

Double-Pig Shish Kabobs

2 Pork tenderloins, silver skin removed and cut into large chunks

Your fav BBQ sauce

An assortment of veggies cut into large chunks; we went with red onion, whole button mushrooms, red and yellow peppers.

Skewers

1 lb Bacon

2 Tbsp Olive oil

S&P

Toss pork in the BBQ sauce, then wrap individually in bacon strips. Toss veggies in the S & P and oil. Skewer meat; alternating with the veggies at your pleasure. We just slow cooked these guys on med-low alongside the roast, turning them occasionally as we leisurely smoked cigarettes.

Prime Roast of Thomas Kavanaugh

For the roast, I simply followed my heart. I crushed 3 large cloves of garlic with a generous amount of both salt and pepper, plus about 2 Tablespoons of olive oil and 1 Tablespoon of dry thyme. Fresh thyme would have been nice too, or even some rosemary if you're feeling frisky. I rubbed this all over the roast, then stuck a steak knife lightly into either side about 3 times, then crammed the remaining garlic pieces right into the protein. We let this sit for a half hour or so, then TJ hit the grill. He cooked this beast on high for 5 minutes either side, then reduced the heat to medium-low and cooked for 45 minutes. He was careful to keep an eye on it, flipping the roast every 10 minutes and moving it around the grill to ensure and even heat.

Meanwhile, he was also cooking like thirty frigging pig-kabobs on the same grill, rotating them and basting them in BBQ sauce! The meat was flowing like sin through our hearts, as TJ cooked up plate after plate. What an artist.

Success! When all was said and done, we were all way too full and there were tons of leftovers to be enjoyed for generations to come. Can you believe that we ended up practing anyway? They say it's not art if you haven't suffered. But I'm starting to think we'd really have something if we just sat onstage, drinking whiskey and eating BBQ at every show from this point on.