Thunderbird Club

[Thumper]

Dry rub all day every day. Why cover that good flavor up with sugar. Any barbeque sauce I'll use is that vinegar stuff in Georgia

 

[Chucky Stiletti]

Yep, love the sound from my 215m loaded with EVs.

View attachment 4949876

this one’s up for sale, same cab….don’t really need another amp but……

 

[Stealth57]

this one’s up for sale, same cab….don’t really need another amp but……
View attachment 4950066

I’d love to have a Sunn tube amp but they aren’t cheap or I am.

 

[JJR58]

this one’s up for sale, same cab….don’t really need another amp but……
View attachment 4950066

 

[Chucky Stiletti]

Pick up some decent Vermouth and Campari.....You already have some Empress Gin, that will make you a very Negroni at home!

last night at a gig at The Chaminade……latest craze around here….
https://youtube.com/shorts/6qrbLmFdM4A?feature=share

 

[JJR58]

last night at a gig at The Chaminade……latest craze around here….
https://youtube.com/shorts/6qrbLmFdM4A?feature=share

Never seen that done before.

 

[Miles_ONeal]

I just got a great CD, demos and a few live cuts of what would have the been their fourth album (third between Raw Power maybe?) but they've been remastered, maybe remixed and sound really good. This stuff has been out there for years but the sound is so much better on this. 2022 Cleopatra records.

"Search and Destroy" was playing at Hopdoddy the other night as part of an excellent, eclectic collection of music. I need to met whoever puts their playlists together.

 

[Bassmike62]

Feet in shoes!!?? The horror!

Troglodytes

 

[Miles_ONeal]

I recently discovered the Negroni and really like it. A local sushi place makes a killer version of it.

I just ordered that disc. Thanks for the tip!

I've never been big on mixed drinks, but New Mexican martinis at Chuys (made with Hatch green chile) and a good espresso martini (which I discovered in Sonoma) are faves.

 

[Miles_ONeal]

Having been to KC and had barbecue there, I can say that I'm not a sauce kind of person. Good barbecue doesn't need sauce, and they make good barbecue in Kansas City. If you like the sauce, fair enough. But it isn't necessary if you do it right. That's my absolutely correct and irrefutable opinion.

Good BBQ doesn't *need* sauce, but if the sauce is good, it's nice now and then. I prefer to get the sauce on the side and just use a bit every few bites. That changes things up so I taste the BBG itself the next couple of bites as well. I enjoyed the BBQ the one time I was in KC, but haven't been in a hurry to get more. While I like sweet, that was overkill for me.

In some parts of the deep south, it's not BBQ unless the meat is cooked in the sauce. It's good, just very different.

 

[Miles_ONeal]

I only got sick drinking two times. Which is amazing considering.... Mogan David's "fortified wine" and the second was with gin. Didn't even drink a crazy amount of either. Never again for either. One was just awful and the other so sweet you couldn't get the sweet cut enough.

I never got sick drinking (I was nuts in my hippie days). Never hungover. One time I felt slightly queasy the next morning, so I went up the street, had some eggs (swimming in butter), grits (same), toast (more butter and jelly) and coffee, and I was fine. I knew guys who'd regularly spend Friday and Saturday night in a sleeping back curled around a Porcelain Hangover Disposal Unit. If that had happened to me, I'd have quit drinking then and there. (I hate puking with a passion.)

 

[Miles_ONeal]

You are correct. But I admit I do like good sauce--if it's really good. Most isn't that good just like most BBQ isn't that good (though most may think it is). There are so few really good BBQ places that most people think what is really average BBQ is great BBQ. Yes, I'm a BBQ snob.

Austin has several excellent BBQ places and a number of good ones. A few that aren't. Texas takes its BBQ seriously.

 

[Gaolee]

I have a couple of Goths. One received a tone cap transplant and sounds fantastic. One received Bart pups and an Aggie OBP2 preamp and sounds fantastic and one is slated to go down a different path from the other two. Right now I’m leaning heavily towards a set of Aluma Bass Bar 4.0 pups for five string bass. They look to be a nearly drop in replacement for the stock Goth pups and should offer a sound I don’t already have in my lineup.

They won't sound anything at all like anything you have ever played. They are very hard to describe. Absolutely transparent, perhaps.

 

[TBird1958]

last night at a gig at The Chaminade……latest craze around here….
https://youtube.com/shorts/6qrbLmFdM4A?feature=share

Frank had one of those at a Rib place over by SeaTac a couple months ago, I stole a little from him, quite good!

 

[Gaolee]

Dry rub all day every day. Why cover that good flavor up with sugar. Any barbeque sauce I'll use is that vinegar stuff in Georgia

Yep, the pepper and vinegar stuff is the only sauce that every touches barbecue I eat. For pork, I make a marinade that becomes sauce. For brisket, no sauce.

 

[Stealth57]

Austin has several excellent BBQ places and a number of good ones. A few that aren't. Texas takes its BBQ seriously.

I really like the Salt Lick south of Austin. It's a dry county but you can bring your own. Just don't wear anything you need again before they are laundered. You will reek (lacking a better choice of words for strong but good smell) of smoked meat, which isn't necessarily a bad thing unless you are dating a vegan.

 

[GBassNorth]

They won't sound anything at all like anything you have ever played. They are very hard to describe. Absolutely transparent, perhaps.

So are they light on the bottom, strong mids and bright highs?
Or are they bass heavy with neutral mids and crisp highs?

 

[JJR58]

Good BBQ doesn't *need* sauce, but if the sauce is good, it's nice now and then. I prefer to get the sauce on the side and just use a bit every few bites. That changes things up so I taste the BBG itself the next couple of bites as well. I enjoyed the BBQ the one time I was in KC, but haven't been in a hurry to get more. While I like sweet, that was overkill for me.

In some parts of the deep south, it's not BBQ unless the meat is cooked in the sauce. It's good, just very different.

I gave up all red meat about 2 months ago, along with chicken and pork.
If i ever get the craving, it'll be lamb and or pork.
Was never really fan of bbq doused in sauce.

 

[D.M.N.]

this one’s up for sale, same cab….don’t really need another amp but……
View attachment 4950066

The 215M and 200s are different cabs, same size. The 200s has a center slot port all the way across, the 215M had a port along the right hand side that was the height of the cab.

 

[D.M.N.]

I know there's some Sunn peeps here. Who's got the skinny ?
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The silver face/earlier version is more desirable, but the circuit is the same AFAIK. Hell, for $200 I'd snag it. They aren't for everyone, but loads of people like them and have used them with great success.

Metal plate says 215m and 4 ohms. I assume the s vs m is the cabinet configuration. The 215m is NOT sealed and is open on the right side of the front.

The S vs M designation referred to the speakers they originally came with, S designating Sunn speakers, and M designating Sunn Magna speakers. V meant Cerwin Vega speakers. All the same cabinet, just what speakers were loaded in them.