Thunderbird Club

[JJR58]

Thank you. I have to admit I think it's gorgeous. Not a flaw I can find and only a tiny indentation the size of a pin head is the only wear on it. Bonus: It plays as good as it looks!

The backside even looks great...
View attachment 4404902

Ok. First off. Which bass is the top/1st pic?

 

[WillyW]

I’m not a fan of any of the Gibson knobs, got baggies full of em.

marshall or 7ender amp knobs for me

 

[Nocturnal]

is that one of the seven @KingFace is after?

I thought it was '79s. He's only missing one.

It is the 1979 model he is after.

 

[PillO]

The backside even looks great...

Well, who doesn't like a great backside...

 

[PillO]

It is the 1979 model he is after.

By my standards, I am doing well by getting the right decade.

 

[dagrev]

I kinda doubt those birds would be particularly tender. But they would taste good.

Most of those are about a year old. But I don't really care for Turkey anyway. I'm going to start having BBQ Ribs and Brisket for Thanksgiving. Might as well have something that tastes good! (Unfortunately most places BBQ is marginal. Very few are exceptional.) Unfortunately I'm really picky with BBQ and often disappointed. Boiling ribs then throwing them on the grill for a few minutes doesn't cut it for me. If it doesn't slowly smoke for hours it's not worth eating IMHO.

 

[dagrev]

Which color is that? It always looked VS, but that one head-on shot looks like cherry.

Sorry. I grabbed a pic of Tbone76's new Thunderbird since he was talking about accessorizing. I wanted to know exactly what it looked like before commenting. The pic below is my '06.

 

[dagrev]

Ok. First off. Which bass is the top/1st pic?

That is Tbone76's new bass (see above comment). Sorry for the confusion.

 

[Gaolee]

Most of those are about a year old. But I don't really care for Turkey anyway. I'm going to start having BBQ Ribs and Brisket for Thanksgiving. Might as well have something that tastes good! (Unfortunately most places BBQ is marginal. Very few are exceptional.) Unfortunately I'm really picky with BBQ and often disappointed. Boiling ribs then throwing them on the grill for a few minutes doesn't cut it for me. If it doesn't slowly smoke for hours it's not worth eating IMHO.

That is why we do our own barbecue in this house. It takes hours, but it is worth it. The only thing so far that didn't work was goat. I marinated it too long and it tasted too much like vinegar and not enough like anything else.

 

[dagrev]

That is why we do our own barbecue in this house. It takes hours, but it is worth it. The only thing so far that didn't work was goat. I marinated it too long and it tasted too much like vinegar and not enough like anything else.

Yeah, it's definately part art and part science, which is why most of it is marginal.

Funny story. "Martin's BBQ Joint" from Nashville opened up a place here. It's not my favorite here or in Nashville, but it is done right. They put too much chili power in the rub for me and it tastes like chili power in the rub instead of being nicely blended. Anyway, one person wrote a review and said "the food was pretty good, but we smelled like smoke when we left." We laughed when we saw that. (This kind of person likely thinks Tony Roma is a real BBQ place.) If I leave a place and don't smell like smoke I feel cheated. I tell people to look for smoke, smell for smoke and you must see a rather large sweaty dude doing the cooking. If those things aren't present, keep going.

 

[Gaolee]

Yeah, it's definately part art and part science, which is why most of it is marginal.

Funny story. "Martin's BBQ Joint" from Nashville opened up a place here. It's not my favorite here or in Nashville, but it is done right. They put too much chili power in the rub for me and it tastes like chili power in the rub instead of being nicely blended. Anyway, one person wrote a review and said "the food was pretty good, but we smelled like smoke when we left." We laughed when we saw that. (This kind of person likely thinks Tony Roma is a real BBQ place.) If I leave a place and don't smell like smoke I feel cheated. I tell people to look for smoke, smell for smoke and you must see a rather large sweaty dude doing the cooking. If those things aren't present, keep going.

I never buy blended chili powder. I mix it randomly from cayenne powder, paprika, salt, garlic powder, ground cumin and sometimes ginger or turmeric. Depending on whether I am feeling like it is time for an exotic pose or not. Marinade is a couple kinds of vinegar, mostly apple cider, olive oil, sesame oil, soy sauce, and dried Chipotle or habanero peppers. And the rub mix if I am marinating. Sometimes it just gets the rub and stays in the fridge for a day all rubbed down, and sometimes it marinates for four or more days. Pork gets marinated, beef doesn't. Salmon just gets smoked and that's it. Chicken usually just gets the rub. Smoke is all indirect with a big pan of water in the cooking chamber to regulate the temperature and keep everything from drying out. Hamburgers get wrapped in bacon and are the only thing I use direct heat on. Even then, the air flow is restricted and it takes a while to cook them. Plus they are thick, or little rubber mats.

Science!

 

[Nocturnal]

Yeah, it's definately part art and part science, which is why most of it is marginal.

Funny story. "Martin's BBQ Joint" from Nashville opened up a place here. It's not my favorite here or in Nashville, but it is done right. They put too much chili power in the rub for me and it tastes like chili power in the rub instead of being nicely blended. Anyway, one person wrote a review and said "the food was pretty good, but we smelled like smoke when we left." We laughed when we saw that. (This kind of person likely thinks Tony Roma is a real BBQ place.) If I leave a place and don't smell like smoke I feel cheated. I tell people to look for smoke, smell for smoke and you must see a rather large sweaty dude doing the cooking. If those things aren't present, keep going.

Tony Roma's is a BBQ restaurant the same way the same way Long John Silver's is a seafood restaurant. Tony Roma's food probably tastes a lot better tho.

 

[GonePlaid]

Tony Roma's is a BBQ restaurant the same way the same way Long John Silver's is a seafood restaurant. Tony Roma's food probably tastes a lot better tho.

We used to play at a TR's in Stuart(since closed). The burgers were good. Never had the "BBQ".

 

[GBassNorth]

Yeah, it's definately part art and part science, which is why most of it is marginal.

Funny story. "Martin's BBQ Joint" from Nashville opened up a place here. It's not my favorite here or in Nashville, but it is done right. They put too much chili power in the rub for me and it tastes like chili power in the rub instead of being nicely blended. Anyway, one person wrote a review and said "the food was pretty good, but we smelled like smoke when we left." We laughed when we saw that. (This kind of person likely thinks Tony Roma is a real BBQ place.) If I leave a place and don't smell like smoke I feel cheated. I tell people to look for smoke, smell for smoke and you must see a rather large sweaty dude doing the cooking. If those things aren't present, keep going.

My two favorite ribs places kinda in your neck of the woods - Walt’s Hitching Post about 15 miles south of the Ohio river (Fort Wright / Fort Mitchell area just south of Covington); and The Montgomery Inn about 15 miles north of Cincinnati in Montgomery Ohio. Walt’s is a mom and pop place and they do ribs the traditional way, in a huge slow cook brick smoker out back. Montgomery Inn is more commercial but still excellent and pretty much a celebrity hot spot and go to venue for impressing out of town big wigs. I’ve had ribs from all over the country, can’t say I’ve had any better than those two.

 

[Tbone76]

Which color is that? It always looked VS, but that one head-on shot looks like cherry.

The first picture is my bass. It’s Heritage Cherry Sunburst, which was only available on the 2019 basses, as far as I can tell. In person, the edges are more red than in the photo. It’s a really nice color, and a nice alternative to the standard sunburst option.

 

[dagrev]

I never buy blended chili powder. I mix it randomly from cayenne powder, paprika, salt, garlic powder, ground cumin and sometimes ginger or turmeric. Depending on whether I am feeling like it is time for an exotic pose or not. Marinade is a couple kinds of vinegar, mostly apple cider, olive oil, sesame oil, soy sauce, and dried Chipotle or habanero peppers. And the rub mix if I am marinating. Sometimes it just gets the rub and stays in the fridge for a day all rubbed down, and sometimes it marinates for four or more days. Pork gets marinated, beef doesn't. Salmon just gets smoked and that's it. Chicken usually just gets the rub. Smoke is all indirect with a big pan of water in the cooking chamber to regulate the temperature and keep everything from drying out. Hamburgers get wrapped in bacon and are the only thing I use direct heat on. Even then, the air flow is restricted and it takes a while to cook them. Plus they are thick, or little rubber mats.

Science!

When do we eat?

 

[dagrev]

Tony Roma's is a BBQ restaurant the same way the same way Long John Silver's is a seafood restaurant. Tony Roma's food probably tastes a lot better tho.

Word!

 

[dagrev]

My two favorite ribs places kinda in your neck of the woods - Walt’s Hitching Post about 15 miles south of the Ohio river (Fort Wright / Fort Mitchell area just south of Covington); and The Montgomery Inn about 15 miles north of Cincinnati in Montgomery Ohio. Walt’s is a mom and pop place and they do ribs the traditional way, in a huge slow cook brick smoker out back. Montgomery Inn is more commercial but still excellent and pretty much a celebrity hot spot and go to venue for impressing out of town big wigs. I’ve had ribs from all over the country, can’t say I’ve had any better than those two.

I've never been to Walt's---yet. I will now. Real BBQ is worth a drive. My wife used to go to Covington to train and help with problems when she worked for Marathon. Wish I knew to have her go there when in the area--and bring me a doggie bag home! Before Covid we went to Cinci for the weekend to visit music stores and a few other places. Montgomery Inn was one of them. But when we went they weren't open and never went back while there.

Used to be two good places around here. One in a pat of town that called for caution. Now it's a no go zone if the place were open. The other was an older gentleman and his wife who ran a plce in Cave City near Mammoth Cave. They took over a pizza place and my goodness was the food good. All of it, not just the meats. He got too old and a niece tried to keep it open for a while but that wasn't here thing.

 

[Gaolee]

There is a local barbecue place here, and they prove that you can, indeed, screw up barbecue. There are others that are good, but I prefer DYI.

Maybe I will finally put Thunderbuckers into the Flamingo this weekend.

 

[MCF]

Tony Roma's is a BBQ restaurant the same way the same way Long John Silver's is a seafood restaurant. Tony Roma's food probably tastes a lot better tho.

I do not like par boiled ribs.