SAUCE BOSS TURNS 60
Holy Gumbo, Batman, the old guy’s goin OFF!  He’s WIRED!  (Photo by CherylGorski.com) Yep, in honor of the occasion, we’re taking a swing through our oldest of haunts to party with our buddies all over the place.    key west, Buffalo, Cleveland, Sharon, PA, Rochester, Syracuse, Pittsburgh, Washington D.C., then back to the Tally, area and ending up in New Orleans.  Does that sound like a party?

RADIO LIVE ON WUWF
December 6 is the date, so mark your calendars and tune in on the internet.  We’ll be sharing the bill with our old band mates, JB and Jiggs.  The Zydeco Zoo will be tearin it up with the Sauce Boss.  Hear’s the link for the broadcast: http://wuwf.org   AND… speaking of radio, if you need a Sauce Boss fix, and you have XM Radio, tune in to channel 74, Blueseville and send em a request for a tune from our latest CD, “Florida Blues”.  Here’s the phone # and address: 860-267-0454 or email to bluesville@xmradio.com If you've got a Sirius radio, send your request to Radio Margaritaville. You will be helping spread the word about the Sauce Boss to the entire country.



Biketoberfest  was like a Viking Wedding on two wheels. Here’s the band playing at the Daytona Beach Bandshell.

TURKEY TIME YOU SEXY THING
Here’s a great twist to your thanksgiving dinner.  Just use your  regular turkey recipe.  Cut tinfoil in the right shapes and place them on the bird.

NEW ALBUM…SOON COME
Finishing touches are being put on our latest opus.  Coming out next year, this one promises to be the best yet.  We had some exceptional days in the studio, laying down 17 rhythm tracts in two days.  Some of the tracks have been left just as we laid them down - live, with no overdubs.  One of the tracks, we recorded  without ever even hearing it before.  I showed Majic John and Big Jim the changes, we went through a couple of verses, and then we recorded it right then and there.  It’s raw.

PLANET GUMBO GIG
In our travels around the country, we try to stop in at some of the many homeless shelters to bring a little sustenance for body and soul to the folks that need it. We have “played and swayed with the gumbo” at shelters all over the place. The largest shelter we played was in Washington D.C. with 1200 clients. (You can hear a live show recorded at that shelter on my Podcast #3) The smallest was in Lake Worth, Florida where we played for about thirty-five veterans. Playing in that little room for a handful of an audience was one of the most powerful and moving gigs we ever did. Like one of those tiny country churches, way out in the sticks where everyone is getting DOWN. Fritz Kloepfel and his brother, Frank supplied the ingredients and also took some photos. Here's the pictures.

We are now doing a membership drive for Planet Gumbo. If you are interested in finding about how you can help, or just learn more about Planet Gumbo, Click here.

King Tut's Grill
4132 Martin Mill Pike
Knoxville, TN 37920-3031
Phone: (865) 573-6021

When my sister, Susan, and her husband, Steve, first went to King Tut’s Grill, they didn’t bring any cash. They went to pay with a credit card, and the owner, Mo, said in his thickest Egyptian accent, “We don’t take credit cards.” So they whipped out their checkbook. “We don’t take checks”. Now this was a serious quandary. What were they to do? You don’t want to have to wash dishes for your meal at King Tut’s Grill. No sir! So Mo says, “ Bring it the next time you come.” So they went back the very next night with gobs of cash for another go-round at the most unique dining experience in the western hemisphere. Hyperbole? Well… maybe… You be the judge. “Judging” from the crowd on a Thursday evening, this is no hype. Parties of six, seven, eight, eleven, were all jockeying for tables at this tiny restaurant in the Vestal neighborhood in Knoxville, Tennessee. A birthday party livens up an already raucous scene. Dad (who looks like a bearded UT anthropology student) fiddles with the karaoke machine, and breaks into, “Play that funky music white boy!” while the kids try on various Halloween masks and suits. Here’s Big Jim Funky Tut.


The walls are festooned with Christmas lights as well as plastic slinkys. Cornball humor is everywhere. “It’s not how you pick your nose, it’s where you put the booger”. “Children for Sale, Cheap”. “Prices are subject to customers attitude”. “Danger, men cooking”. These signs share wall space with award certificates for “Best Middle Eastern Restaurant.” All this stuff is fun and cute, however, it would not mean anything without the husband and wife team of Mo and Seham. Mo handles the customers, and Seham does the cooking. There’s one assistant who washes dishes and helps prep, and that’s it. From the time you walk in the door, Mo keeps everyone entertained. He’s the consummate front man, the Master of Ceremonies, when the kitchen gets backed up; he’s there with stand up rapid-fire jokes.
“I hit a deer,” he says pointing to the taxidermied head on the wall. At that point the deer’s mouth starts moving and Willie Nelson sings, “On the Road Again” from a tiny speaker inside the deer head. Meanwhile, Seham is COOKING. I mean that woman can throw down on some Babba Ganoush.

Fabulous Greek Salad. The Feta is shaved thin, and served at room temperature, completely covering a small mountain of lettuce, tomatoes, olives, and onions. Drinks come in big flower vases. The sampler platters offer a down home variety of falafel, humus, babba ganoush, salad, and beans. Mo is there with suggestions. “I recommend it highly”. The desserts are fabulous. Try the non-fat yogurt dessert. Everything is cooked to Seham’s specifications. She has the magic. A trip to the restroom will take you through her domain and it’s a beautiful thing. So much goodness coming from such a funky little kitchen is no less than a miracle. Bring your own bottle, and spend the evening with the real deal.

BLACK AND WHITE TURKEY CHILE
Someone at the gig requested a reprint of this recipe. You can also find it in the Sauce Boss Gazette Archives. Might be worth a look-see. Loads of great stuff in the archives.
3 LB ground turkey
2 Lg onions chopped
1 Green pepper chopped
1/2 head garlic minced
2 LB can white northern beans
2 LB can black beans
2-28 oz cans whole tomatoes
Juice from 1 orange
1 tbsp honey
3 tbsp cumin
1 tsp black pepper Liquid Summer Hot Sauce
In a large frying pan, brown onion, green pepper, and garlic. Transfer to a 2 or 3 gallon pot Brown turkey and add to the pot along with beans, tomatoes, orange juice, honey, black pepper, and cumin. Bring to a rolling boil then cook on low heat for an hour. Add Liquid Summer to taste.

Hooo Boy that’s a mouthful!
See y’all at the party.
 
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