eddie from ohio journal June 9, 2005

Greetings to you EFO'ers!

Sorry that the journal is a little late. We're been very busy through the month of July.

But this about June. It wasn't a very busy month for EFO, but it was a good month of fun gigs.

A VERY hot but wonderful time was had at the Herndon festival. It's always great to play to a hometown crowd and drive 15 minutes home.

Chicago was extremely fun! we had a chance to catch up with our friends, The Kennedy's, and hear some new songs from them. The Old Town School of Music is a great community of teachers and students performing and rehearsing all kinds of music, dance and theater. It reminds of my old college days. People practicing in several different rooms with all types of instruments. It's a disorganized blur of sounds, but it can be oddly comforting at the same time.

This month was the beginning of the "Backstage - Onstage" series of shows. We're trying a different approach to these shows, emulating what we do on the cruise. Combining the performance with some questions from the audience. It's a neat experience for us, because you never know what someone will ask. Thankfully, no one has asked where we're from in Ohio! But, everything from wardrobe to songwriting is discussed. it can get pretty candid ... It's a lot of fun.

Thanks for the continued support. Have a great summer. Be safe and we'll see you on the road!

Eddie and the Gang.

P.S. - Mike asked if I would include my "Beer Butt Chicken" recipe. Why not! If you're never tried it or seen it ... It's worth the effort to see the chicken while you cook it.

Ingredients

1lb. - 3 lb. whole roaster chicken

1 can of beer ( I like to use a Guinness)

Creole Seasoning (Cajun or Jerk style)

Instructions

Pre-heat your grill for indirect cooking. I think a gas grill works best. Just turn on one side of the grill on it's lowest setting.

Wash the chicken under cold water.

Rub the Creole seasoning all over the chicken inside and out. I like to really cover it so there's a lot of flavor.

Wrap aluminum foil around the baking sheet (easy clean-up).

Open the can of beer and drink 1/3 of it, or pour it out if you dare.

Place the can on the baking sheet.

Take the chicken with the open cavity facing down and carefully set the chicken on the can using the legs to help support the chicken upright. This is the funny looking part.

Carefully place the baking sheet with the chicken on the unlit side of the grill.

Close the cover and let it sit for about 20 minutes. Keep an eye on the bird because you don't it to cook too fast.

When the flame side is slightly brown and tender. Turn the chicken around and continue to cook for another 20 minutes or so.

when you decide it's ready, just carefully remove the bird from the grill. Let it cool of a little. Then, have a friend help you take the can out of the chicken.

Now your ready to carve it up and enjoy!

Rice and a vegetable compliment nicely as sides.

A nice chardonnay will make the meat melt in your mouth!