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THE NEW ALBUM
Cast Iron & Cornbread: A Review Pg 16 Do This: The BBQ Edition Pg 34 PLUS: 11 Events, Eat This, Live & Local, and More!
Pg 24 Layout & Design by M&R Marketing
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Do you have a story to tell? The 11th Hour wants to hear it!
We are currently accepting submissions from community based writers looking to share their stories with the rest of Central Georgia. You could be featured in The 11th Hour! Email your ideas and contact information to Aaron@thecreekfm.com
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Contemporary Musicianship, B.A. PREPARING PRACTICING MUSICIANS FOR THE 21ST CENTURY CULTURAL ECONOMY From creation and performance to production and management, our new bachelor of arts degree includes courses in entrepreneurship, management, music technology, studio production, song writing, scoring & arranging.
mga.edu/music
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Jordan Rozier HOUSTON HEALTHCARE’S FEATURED ATHLETE Jordan Rozier can be considered one of the most distinguished runners in Howard High School’s history. She is a distance runner with an incredible cross country and track career as a Husky. She has won multiple individual region championships in both sports. This season, Jordan placed 1st in both the 3200 and the mile run at 3 meets. Jordan holds the school record in the 800, 1600, 3200, and 5K. She is an Al Lucas Award recipient, a Golden Eagle nominee for Athletics, and she has been recognized as a Scholar Athlete with the Macon Sports Hall of Fame as she will graduate top ten in her class.
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RUNNING COMMENTARY
WHAT'S INSIDE May 10-May 23, 2019 // Volume 18, Issue #411
There’s so much to love about this 11th Hour. First, let’s talk about the BBQ. I love BBQ-- and if that’s not apparent to you by the end of this particular issue then I guess you don’t know me at all. I enjoy having folks over to my house for any kind of food-centric event, and BBQ is my favorite thing to share. We’d planned a pretty big to-do at Casa de Irons for 4/20 (don’t read into that, it was just the only day free of festivals, shows, anniversaries, birthdays, etc.), but that famous and fickle Central Georgia weather rewarded our preparations with a bit o’ rain and 50 degree temperatures. Didn’t bother me, though. I was up at 5am, had the Big Green Egg hummin’, and I can tell you that was one of the best Boston Butts I ever smoked. As we edge into summer, you’ll be looking for new things to try on the grill or for your own gatherings, and I hope you find something in these pages to experiment with and enjoy. Next up, I’m a cast iron man. The first gift my wife ever bought me was a 12-inch cast iron skillet. I use it and will use it until I inevitably fry the piece o’ bacon that brings me down. I’ve also got a smaller 10-inch skillet for cornbread n’ such, a dutch oven exclusively used for deep frying, a griddle (the oldest piece in my collection,oiled to perfection given to me by Ma), a slotted grillin’ skillet, and I don’t even know what else… My Ma has my greatgrandmother’s old cast iron skillet put up for my daughter. I intend for her to be a cast iron woman. Ashely Doolin is also a cast iron woman, and when she asked if she could review her new Smithey skillet, I couldn’t say no… And now I have to save my pennies because I want a Smithey too! A good cast iron skillet is the very embodiment of what Guy Clark pronounced “stuff that works.” Finally, I got to hang out with Zack and Jesse Horton for a bit and talk about the new Magnolia Moon album. There are a lot of wonderful local acts and artists releasing new music in Central Georgia, and I encourage all of you to seek them out-- and buy their music! Maybe it’s because I’ve done it, but I think a local band releasing an album is something to celebrate. It’s a sign that things are thriving. The ability to hear live music is a thing of beauty, but to know your support has allowed an artist to evolve from the stage to the studio and become more is a blessing to all involved. ‘Cause Hayes Carll wasn’t kiddin’ when he said, “It gets hard out here!” Get down to the Big House on 5/18 and get your new Magnolia Moon album-- or buy a t-shirt and buy the digital version from your favorite platform. Either way, you’re not just supporting a band, you’re supporting Macon! I’ll predict that when Capricorn Studios is back up and runnin’, potential recording artists and producers won’t just be interested in our history, they’ll want to see and hear what we’re doing to perpetuate and grow. In conclusion, kids, eat some BBQ, cook in cast iron, and support local music. -AI aaron@thecreekfm.com
OUR TEAM Aaron Irons Managing Editor
Ashley Doolin Contributor
Kirk West Contributor
Rob Evans Contributor
Tony Doolin Contributor
Anthony Ennis Photographer
Bo Walker Contributor
Ned Dominick Contributor
Scott Mitchell Contributor
M&R Marketing Layout & Design
CONTACT US
MAILING 543 Cherry Street, Macon 31201 ADVERTISING tony@thecreekfm.com EDITORIAL aaron@thecreekfm.com Published by Creek Media LLC
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11 11 Events 15 Kirk West's 50,000 Shades of Gray 16 Cast Iron & Cornbread: A Review 21 House Talk 23 Feels Like Local 24 A Conversation with Magnolia Moon 31 The Dish
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Eat This: BBQ Rib Plate
33 Bo Talks 34 Do This: The BBQ Edition 40 The Creek: Americana News, Notions, and Nonsense 41 The Creek’s Show Review & Americana Singles Chart 43 Live & Local: Calendar 44 Open Jams & Karaoke
16 CAST IRON & CORNBREAD: A REVIEW
Flip thru the entire issue online 11thHourOnline.com
24 A CONVERSATION WITH MAGNOLIA MOON
34 DO THIS: THE BBQ EDITION 11thHourOnline.com 7
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FOOD TRUCK FRIDAY 6pm Friday, May 10 Historic Downtown Perry Grab your family and friends and head to Downtown Perry! Food Truck Friday is DOUBLING the FUN with DOUBLE the food trucks! Come try something new! A “Kids Zone� will be available with bounce houses from 6-9PM + facepainting from 6-8:30PM! Live music from The Delta Moan starts at 7PM! Leashed dogs are allowed, no outside coolers or alcohol allowed. Bag chairs are allowed and encouraged!
W E
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CHRIS KNIGHT LIVE! 8pm Friday, May 10 The Hargray Capitol Theatre 382 2nd St, Macon Since his debut album in 1998, Chris Knight has consistently proven himself as one of the greatest living American songwriters working today. The native Kentuckian (and honorary Texan) returns to the Capitol Theatre for a special acoustic show featuring special guest, East Tennessee singer-songwriter Kevin Abernathy. Tickets are $20-$25 and available at hargraycapitoltheatre.com.
RIVERKEEPER RALLY FREE! 2pm-6pm Saturday, May 11 Amerson River Park 2600 Riverview Rd, Macon Boats, Blues, and BBQ! What a way to enjoy a Saturday afternoon on the water! In partnership with Macon Water Authority, The Altamaha Riverkeeper is hosting this annual rally at Amerson River Park. Bring a boat or rent one and float the Ocmulgee 2-4pm-- then enjoy the music & BBQ supper from 4-6pm! Admission, music, food & shuttle are FREE!!!
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NEW IN CENTRAL GEORGIA
Cashman’s Pub
CELEBRATING
HOMEMADE DOUGH, 370 Cherry St, Macon FRESH TOPPINGS!
25YEARS!
TUES-SAT R LUNCH & DINNER SUN DINNER
LARGE CRAFT BEER SELECTION!
Dine In or Call Ahead for Carry-Out
750-8488 - 2395 Ingleside Ave BREAKFAST Acai Bowls, Bagels & More!
continued from page 9 FLOWER BOOKMARK CRAFT FREE! 3pm Saturday, May 11 Ocmulgee Mounds National Historical Park 1207 Emery Hwy, Macon Come visit the mounds and create a pressed flower bookmark just in time for Mother’s Day!
LUNCH Reuben, Roast Beef, Pimento Cheese Falafel, Mango Chutney Chicken Quinoa Bowl, Vegetagle Strudel Assorated Fresh Salads
JUICES & SMOOTHIES Ginger Wheat Grass, Coconut Kefir Winter Tonic, Fog Cutter, Salad in a Glass, Detox Special and more
TRY THE WORLD’S
BEST HEALTHY eek...
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ROM FRESHFFARMS! LOCAL Radishes
2381 Ingleside Avenue • (478) 254-8722 Mon-Fri 10-6 and Sat 10-4
Greens, eppers Pecans, P pples Georgia A atoes Sweet Pot ! uch More And so M
MEAL!
FIRST ANNUAL GRAFFITI BALL FREE! 4pm Saturday, May 11 Triangle The Original Acai Bowl Arts Macon 206 Lower Elm St, Macon Let your imagination run wild during the 1st Annual Graffiti Ball at the Triangle Arts Macon. This grand opening gives you the opportunity to be the artist while getting a chance to preview this new event/gallery/studio space. Come pick up a spray can and help make this a true community space. Featuring art, music, and food. OPEN MONDAY - FRIDAY 7 A.M. - 2:30 P.M. & FIRST FRIDAY’S FROM 5-9 P.M.
520 MULBERRY STREET
Call in and pick up - Catering Available - Body Ecology Vitamins & Nutrients Available
VOTED THE BEST
2010 – 2018
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MACON FILM GUILD PRESENTS: BIRDS OF PASSAGE 2pm, 5pm, and 7:30pm Sunday, May 12 The Douglass Theatre 355 Martin Luther King Jr Blv, Macon From the Oscar-nominated director of “Embrace of the Serpent” comes this saga centered on the indigenous Wayúu people of Colombia. Despite wishing to uphold his culture’s values, a young man enters the drug trafficking business in the 1970s and earns the disapproval of his tribe’s matriarch. Discussion following the 2pm show. Tickets are $5 and can be purchased at the box office or douglasstheatre.org.
MOTHER'S DAY SECOND SUNDAY W/ HEATHER GILLIS FREE! 6pm Sunday, May 12 Coleman Hill 285 Spring St, Macon Bragg Jam is excited to welcome Heather Gillis to the Mother's Day Second Sunday concert series! Heather Gillis is the complete package as a guitar player, lap steel player, songwriter, singer, and arranger. She and her band have the stage presence and confidence to appeal to a variety of musical tastes. Heather has not only formed a following at a local level, but has played alongside and befriended members of The Allman Brothers Band, Col. Bruce Hampton, The Lee Boys, North Mississippi All-Stars, Matt Schofield, and many more. In 2015, Heather was drafted by Butch Trucks to be a member of the Freight Train Band. Heather’s live shows are energetic and consist of original rock, soul, and roots music.
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MOVIE: AMAZING GRACE 7pm Thursday, May 16 The Douglass Theatre 355 Martin Luther King Jr Blvd, Macon The Douglass Theatre presents the Macon Premiere of AMAZING GRACE! At the height of her powers, with 11 number one singles and five Grammys to her credit, Aretha Franklin returned to the environment and the music that honed her voice and nurtured her soul. Witness this concert filmed at the New Temple Missionary Baptist Church in Los Angeles in 1972. Tickets are $5 and can be purchased at the box office or dougasstheatre.org.
MAGNOLIA MOON ALBUM RELEASE PARTY 7pm Saturday, May 18 The Big House Museum 2321 Vineville Ave, Macon Macon’s own Magnolia Moon is celebrating the release of their debut album at The Big House! Bring chairs and blankets-- but be ready to rock! Piedmont Brewery and Kitchen will be onsite serving beer and food. And be sure to get your own copy of the brand new Magnolia Moon album!
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CENTRAL GEORGIA FARMERS MARKETS THE MULBERRY MARKET AT TATTNALL SQUARE PARK
Wednesdays year round 3:30–6pm 1155 College Street Macon, GA MAYHEM ‘19 7pm Saturday, May 18 Friends on the Hill 104 Westcliff Blvd, Warner Robins Join Friends On The Hill for an adrenaline filled night fueled by the best underground bands! Mayhem ‘19 will feature Tombstone Blue, Septarian-- a six-piece metal band from Opelika, Alabama, Prime Mover-- a progressive/black metal band from Atlanta, Bless The Dead-- Southern Thrash Metal from Atlanta, Low Frequency Messiah, and Taped Fist is coming back to Friends on the Hill with an adrenaline-fueled set of the crustiest stuff you've ever heard. Don’t miss this night of MAYHEM! JAZZ IN THE COURTYARD FREE! 7pm Sunday, May 19 The Douglass Theatre 355 Martin Luther King Jr Blvd, Macon Cool Jazz on a warm evening! The popular outdoor concert series returns for another summer. Enjoy live music from the Huntertones!
FIRST SATURDAY VILLAGE MARKET IN MERCER VILLAGE
1st Saturdays of the month 9am–3pm 1624 Coleman Ave Macon, GA CENTERVILLE FARMERS MARKET AT CENTER PARK
1st & 3rd Saturdays of the month 8am–12pm 103 E Church Street Centerville, GA WESLEYAN MARKET
2nd Saturday of the month 9am–1pm 4760 Forsyth Rd Macon, GA MACON STATE FARMERS MARKET
Monday–Sunday 6am–10pm 2055 Eisenhower Pkwy Macon, GA PERRY FARMERS MARKET
Saturdays year round 9am–1pm 901 Carroll Street Perry, GA INTERNATIONAL CITY FARMERS MARKET
Thursdays year round 1–6pm Corner of Maple St & Watson Blvd Warner Robins, GA
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NEW Georgetown GT5 31R5 gas class A motorhome MSRP $148,081 SALE $98,967 Payments as low as $646/mo. (stock 13575 - 240 mos. at 6.49% APR)
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NEW Forest River Surveyor 192T hybrid trailer MSRP $25,385 SALE $17,986 Payments as low as $194/month (stock 13501 - 144 mos. at 7.99% APR)
NEW Coachmen Sportscoach RD 404RB diesel MSRP $ 304,351 SALE $204,351 Payments as low as $1,329/month (stock 13803- 240 mos. at 6.49% APR)
NEW Coachmen Orion 20CB gas motorhome MSRP $85,372 SALE $59,967 Payments as low as $389/month (stock 14019 - 240 mos. at 6.99% APR)
NEW Forest River Grey Wolf 22RR toy hauler MSRP $30,440 SALE $21,727 Payments as low as $204/month (stock 13881 - 144 mos. at 7.5% APR)
NEW Forest River Grey Wolf 26DJSE travel trailer MSRP $26,083 SALE $16,809 Payments as low as $156/month (stock 13608 - 144 mos. at 6.99% APR)
NEW Forest RIver Cardinal 3456RLX fifth wheel MSRP $102,792 SALE $68,967 Payments as low as $468/month (stock 13744 - 240 mos. at 6.99% APR)
NEW Coachmen Prism 2150 diesel motorhome MSRP $128,436 SALE $85,967 Payments as low as $549/month (stock 13270 - 240 mos. at 6.49% APR)
NEW Coachmen Clipper 17CFQ travel trailer MSRP $13,562 SALE $12,621 Payments as low as $138/month (stock 13730 - 120 mos. at 7.99% APR)
NEW Forest River Legacy 38C diesel pusher MSRP $257,608 SALE $189,900 Payments as low as $1,285/month (stock 13761 - 240 mos. at 6.99% APR)
All prices exclude tax, tag/title, and documentation fees. Financing examples assume 20% down, with qualifying credit.
1 - 7 5 E X I T 1 4 9 | 1 3 1 P E AC H T R E E P K W Y | B Y R O N , G A | ( 4 7 8 ) 9 7 4 - 1 0 4 4 | M I D S TAT E R V. C O M
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50,000 SHADES OF GRAY B.B. KING Park West Chicago 1979
A beautiful Uptown Blues Show in a glamorous, plush nightclub with a co-bill featuring Bobby Blue Bland! This was blues that made you feel above the whole mess… Blues that made you feel classy & happy to be beyond the fray-- and B.B. was glad to take you there!
Kirk West is a photographer, archivist, and the host of Into The Mystic Wednesday nights at 7pm on 100.9 The Creek. He’s published two books of his work, Les Brers- Kirk West’s Photographic Journey with The Brothers, and The Blues in Black and White— a collection documenting his time on the Chicago Blues scene in the 1970s and 1980s. Kirk and his wife, Kirsten, own and operate Gallery West at 447 Third Street in Macon. Visit kirkwestphotography.com and Gallery West to view and purchase prints and canvases of the greatest artists in blues, country, rock n’ roll, and soul.
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Cast iron & Cornbread ........... A REVIEW
BY ASHLEY DOOLIN
In 1998, my Daddy gave me a gift, that at the time, I didn’t fully appreciate. It wasn’t new-- in fact, God only knew how old it was. Daddy had picked it up used, abused, and in desperate need of some TLC. My “no name” iron skillet. He found it at a yard sale, rescued it, took it home and de-gunked it. He then carefully and tirelessly began to re-season it. This skillet has seen me through 2 births, 7 houses, 2 states, many ups & downs-- and a lot of cornbread. The cast iron skillet was one of the first multi-purpose kitchen tools. From baking to frying, cast iron had the ability to hold heat for a long period of time and distribute it evenly which was a blessing in primitive stoves/ovens-and even open fires. I can recall my grandmother’s kitchen down to the last detail. It was tiny and could only hold the necessities. It served a purpose and performed like a welloiled machined. The heart of it was her cast iron cornbread pan. That pan alone conjures up memories of her in the kitchen stirring sausage gravy, pans of cornbread dressing at every Thanksgiving, fried eggs for breakfast... She took care of that pan, seasoned it after each use with a coat of oil. I have no idea how old that pan was. What I do know is that it outperformed and outlived several sets of the latest and greatest non-stick cookware. Some of those pans were treated with chemicals that had been known to emit toxic fumes when heated past a certain temperature. Cast Iron does not pose that risk. We have become such a disposable society. Rather than paying for quality, we forgo that for an inexpensive pan that is endorsed by the newest culinary star-- something that “matches” our kitchen at the moment and will end up in a landfill in the next 5 years after convincing our dinner guests that the black specks they saw in their food were “pepper” and not the non-stick surface that started coming off because you used the wrong spatula on your scrambled eggs one morning… In my recent search for a larger (and brand-spankin’ new) cast iron skillet, I discovered Smithey Ironware Co. The name “Smithey” comes from an old term for a blacksmith or a place where blacksmiths created their works. Based in Charleston, SC, Smithey Ironware Co. planted their figurative
16 MAY 10-MAY 23, 2019
flag to create a modern heirloom “for people who love to cook and appreciate fine craftsmanship” and “to rekindle the lost traditions of cast iron.” According to their website, “A Smithey’s surface is satin smooth, similar to vintage cast iron cookware manufactured well over 100 years ago.” I found myself reading more on Smithey Ironware Co. and wondering how well it would cook in my own kitchen. I am sure you are aware of cast iron’s reputation for being troublesome (to say the least) to clean. You never use soap on it as it will damage the seasoning that you have built up over the years. Smithey brags that their polished surface will only need “a light scrub under warm water”. Also, from design to casting to polishing, finishing, and packaging, each Smithey is manufactured in the USA. In an April 2nd, 2019 article where Smithey Ironware made it into the “Seven Best Iron Skillets You Can Buy”, Gear Patrol (gearpatrol.com) stated, “In most industries, retrospective homages to products past are meant more to trigger nostalgia than perform to the day’s standards. This is not so in castiron. Smithey’s skillets are made with heavy gauge iron, a three-finger front grip and an exquisitely milled down, preseasoned cooking surface. There’s even a heat ring on the base of the pan, so if you somehow find yourself standing in front of an old indented wood stove, you’ll fit right in.” I was all in. On April 10th, my 10-inch Smithey Ironware Co. Cast Iron Skillet arrived. The package itself was beautiful, showcasing the company name and quail logo. The box was marked with the size, the manufacturer signs and dates, and the proud title of “US MADE”. Lifting the lid of the box, I was greeted with
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a note from Smithey: “We have built your Smithey to become an heirloom. Use it frequently. Rekindle the lost traditions of cast iron. Let it play a small part in setting the table for warm meals and pleasant memories with friends and family. Pass it on wisely…” After all, something of this quality will outlive me with the proper care. The skillet gleamed like a diamond in a hunk of coal. I was ready to cook-- but first I had to season it. Usually, to properly season a skillet, you wash it well and thoroughly dry it, spread shortening across the skillet (top and bottom), bake it upside down for an hour or longer in the oven. Not the case with a Smithey. They use a rather unconventional stovetop method. I brought my skillet on the stove top to scorching. This means that when I went to apply my oil (shortening) with a paper towel, it immediately began to smoke-- you must have a vent fan on during this time! The oil danced around the skillet in a savory ballet, casting rainbows across the satin finished pan. I rubbed a light sheen of oil onto the smoking pan, returned to the heat, removed to rub more oil on. This process took a total of 5 minutes. I knew it was seasoned when the skillet’s surface turned a gorgeous chocolate brown. Once it cooled, I was able to see my reflection in the Smithey like some Food Network version of a Grimm’s Fairytale. It was mesmerizing. Now to decide what dish to Christen it with! Cornbread. There is nothing more satisfying than the perfect pan of cornbread fresh out of the oven. Pouring the batter into the pan, I must admit I was skeptical. After all, this was a BRAND NEW cast iron pan. After impatiently waiting for what seemed like forever (ok, it was only 25-30 minutes), I took my Smithey out of the oven. The contents were perfect. A beautiful, perfectly golden-brown cake of cornbread. I was rather pleased with myself and, so far, with the Smithey. The real test was flipping the cornbread out. Would it stick? Would it fall apart? Was it burnt?
ingredients: 1 C Plain Yellow Cornmeal 1 C All-Purpose Flour 1 T Baking Powder 1 t Kosher Salt 1/4 t Baking Soda 2 C Buttermilk (at room temp) 2 Large Eggs (at room temp) 1/2 Cup Butter (melted) Preheat oven to 425 degrees. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mix until just combined. Heat a 10-inch cast iron skillet in the oven with a tablespoon of shortening (I use lard). Lastly, pour melted butter into cornbread mix and stir. Pour batter into the hot skillet and bake for 25-30 minutes or until golden brown and cornbread pulls away from sides of skillet.
DRUM ROLL… It was picture perfect and exited the pan with ease. Nothing left behind on the pan to sulk over or worry about scraping off. This pan is truly a representation of the finest in modern craftsmanship while harkening back to the creation process of the vintage cast iron skillets our greatgrandparent’s and grandparent’s used. Once upon a time, things were built to last. If it broke, you fixed it. You didn’t just toss it. What you had, you made last-- for generations to come. Just like my new Smithey.
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N O RI W N G !
HI
Enjoy your favorite Louisiana dishes in the heart of downtown Macon 5 8 0 C H E R RY S T R E E T ( 4 7 8 ) 2 5 7 - 7 2 5 3
Experience Family Fun and the Beauty of the Ocmulgee River with OOE!
Canoes, kayaks and inner peace. 1-3 hour quick floats • half-day tours • full moon trips canoe and kayak rentals, and boat shuttling available
(478) 733-3386 OcmulgeeOutdoorExpeditions.com 20 MAY 10-MAY 23, 2019
House Talk
Beautiful Heart Pine Floors or Fat Lighter?
“Oh, Ned!” the Marvelous Meggy exclaimed as she gazed at the gorgeous heart of pine floors in the enormous and ornate Victorian home in downtown Macon. The floors were practically glowing with reddish and gold colors in the highly polished antique wood. They might have also been glowing due to the enormous amount of money you would have to pay to put in new ones-since, for the most part, you cannot get heart pine anymore. The only heart pine flooring that I know of is being manufactured using reclaimed timber from old industrial buildings where the giant girders and beams are large enough to re-mill into flooring-- and you will pay out the nose for this!
Heart pine is actually taken from the longleaf pine tree that used to cover nearly 90 Million square miles from Southern Virginia to Texas. The trees were huge and had a seemingly endless supply-- rather like the buffalo. The wood was so straight and strong that it was used for nearly everything from floors to structural timbers to railway ties. However, by the early 1920s, they had been nearly wiped out. Since they take as long as 100-150 years to mature, they are not a renewable resource.
Ned Dominick has been inspecting homes in Macon, Warner Robins, and all of Central Georgia since 1978. He and his qualified inspectors have examined over 28,000 local homes. For more, go to www.housetalk.net or call at 478-738-0893.
Most vintage homes are built almost completely of old growth pine which is one of the reasons that the houses have survived so long. It was used for the structure, the trim, the floors-almost everything. One of the characteristics of this wood is that it has a high concentration of terpene in the sap which is distilled into turpentine and which is wonderfully resistant to termites and fungus. The closer to the center of the log then the higher the content of the terpene. I often see enormous beams that have the outer layers eaten by termites but that the center or heart of the timber is in perfect condition as the termites just can’t stand the concentrated sap in the wood. “Back in the day”, we used turpentine to clean our paint brushes after using oil paint. It is also wildly flammable. Did you hear about the intense fires that took out three houses in the Intown Neighborhood on
High Street a couple of weeks ago? These were unusually hard fires to put out and five firefighters were injured. One of the main reasons that the fires were so intense and stubborn was due to the presence of that same chemical, terpene, in those heart pine houses. Have you ever bought or found any “fat lighter” to start your fires in your fireplace? L.L. Bean sells little bundles of these sticks. This wood is so flammable that you can light a stick with just a match and it will burn with black smoke just like it had been soaked in gasoline. In fact, it is saturated with turpentine which is CRAZY flammable! What if your whole house was built of fat lighter? Yipes! Well, in essence, all of the old houses in Macon are built of fat lighter, and they will burn like crazy. So, the same thing that gives heart pine floors its beautiful, rich color and that gives the structure the ability to resist decay and termites is the same thing that will cause your house to turn into an inferno! Are you scared yet? Don’t be afraid just be wise. The wonderful qualities of heart pine far outweigh the hazards. By the time that all the mini-mansions in North Macon have fallen to the ground, these old houses with this incredibly hard, strong, and beautiful wood will still be around. Just buy a bunch of smoke alarms, keep a few fire extinguishers around, and enjoy the beauty and irreplaceable architecture of these incredible old houses. Oh, by the way, pine is supposed to be a “softwood”. Since longleaf pine takes so long to grow, it is one of the hardest and densest woods that you will deal with. It will dull your saw blade, bend your nails, and cause you to cuss! The other side of the coin is that it is incredibly strong and a 2x4 of old growth pine will weigh as much as three times more than the same size board made from modern Southern Yellow Pine. It’s the real deal! 11thHourOnline.com 21
NOW HIRING.
Creek Media LLC is currently accepting resumes for sales positions. Individuals should be self motivated,goal oriented, with the ability to work together as a team. Main job responsibilities will be developing marketing strategies, promotions, events, creating new sales leads and cultivating long term relationships with business partners. Radio and print advertising sales experience is welcomed but not required. Females and minorities are encouraged to apply.
To submit your resume, email ashley@thecreekfm.com Creek Media LLC is an equal opportunity employer.
22 MAY 10-MAY 23, 2019
FEELS LIKE LOCAL
TRAVEL MATTERS
“Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life-and travel-- leaves marks on you. Most of the time, those marks-- on your body or on your heart-- are beautiful.” - Anthony Bourdain May is National Tourism and Travel Month and this year’s theme is “Travel Matters”. I sat down with Steven Fulbright, Director of Tourism for Visit Macon, to find out the local impact tourism has on our economy and well-being. Tourism is a vital part of our thriving downtown community bringing tens of thousands of visitors to our city each year. Our tourism industry supports more than 3,700 jobs and every $1 invested in tourism marketing and promotion brings $54 back to the local economy. Fulbright shares, “Travel matters to Macon because it produces jobs, adds to the economy, lessens the tax burden for the citizens of Macon-Bibb. It also helps to develop tourism products. Tourism products make the quality of life better for our residents as well. We have museums to visit, festivals to attend, concerts, and other events.” The hotel projects that are on the horizon in Downtown Macon will bring more conventions and meetings to our downtown area where visitors will want to be able to stay in a walkable city near shops and eateries. Fulbright says, “We want visitors to travel for business, but also stay a couple of extra days and enjoy our town because it is a cool place to visit.” Annually, Macon-Bibb tourism generates: • $381 Million in direct tourism spending • $17 Million in state tax revenues • $10 Million in local tax revenues • $97 Million in payroll
BY SCOTT MITCHELL Scott Mitchell is the owner of Travis Jean Emporium and is the co-host of Deconstructing Divas on 100.9 The Creek. He enjoys spending time with his family and furbabies, volunteering, gardening, traveling, watching Broadway shows, and cheering on the Georgia Bulldogs.
So how can local businesses promote National Tourism and Travel month? Greet everyone with a smile, find out where they are from, and create lasting connections. Those visitors just might go back and spread the word that “Travel Matters” in Macon, Georgia!
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A CONVERSATION WITH
By Aaron Irons
24 MAY 10-MAY 23, 2019
I spend a significant amount of time diggin’ in the settled dust of rock n’ roll’s yesteryear while attempting to remain on the edge of all that’s new and possibly important in Americana, alt-country, etc. It’s my job, sure, and I enjoy it-- but there’s nothing as thrilling as a new album or project involving real, live, local Central Georgia artists. Magnolia Moon has been reveling in the power and glory of rock for years now, perfecting skill alongside style and earning a deserved reputation as one of Macon’s best and busiest bands. From the bars at night to the green grass, natural theatre of the outdoor festival, Magnolia Moon makes sincere guitar-driven rock-- and now the band of brothers is set to release their debut album. Comprised of two sets of siblings, Zack & Jesse Horton and Jonathan & Christopher Crowell, Magnolia Moon has come a long way from their beginnings in a church band-- but they still strive for music with spirit and soul. Everything comes to fruition with a special release of their full-length debut album at one of Macon’s most significant stages, the Allman Brothers Big House Museum. After sending me a preview of the album, Zack and Jesse stopped by the Creek studios to chat with me, and I hope you’ll be as excited as I am to pick up your own copy at the Big House on Saturday, May 18th. AI- I noticed going through and listening to the album... What was it? Seven songs?
And you'll be everywhere as far as the digital platform goes?
ZH- Yeah.
JH- Yeah. Spotify, Apple... Any of that.
But they're all epic in length. There's not a twominute frivolity in there anywhere.
Talking about the process... Give me the rundown. Was it all regular Magnolia Moon members? Did you guys have any guests appearances?
ZH- I've never had a problem writin' a long song. We just kind of let them flow the way that they need to. If a song turns out short then it turns out short. But I don't want to cut anything down just for the sake of fitting radio time. How much tracking was done live? We did track by track. We've tried live stuff before. The singles that we released before, they're tracked live. Just for the sake of time, we did track separately. It's just a little easier to get things sounding clean-and if one person messes something up, you don't all have to go back and re-record the whole song. Originally, when we had talked about you guys putting this new album together, you were planning to do a straight vinyl release and a digital release. Is that still the plan? ZH- No, unfortunately, we're not in a place financially to do that right now-- and we don't want to sit on this album any longer and push it back because it's been over a year since we released any singles. We're just trying to get things out, so we're just going to be releasing a short run of CDs and pushing digital platform stuff.
ZH- No, it's just the four of us. We picked the core group of songs that we started out playing, threw those together, and figured we'd just do what we do. Which you've been doing a lot, especially around here. You guys have been very busy with different venues, different festivals. But I see that you're also getting out and about. Tell me some places you’ve got coming up outside of Central Georgia that you'll be playing soon. JH- We've got a good bit, especially comin' up in May. We have a good four-day run coming up where we'll be playin' the Georgia Theatre rooftop. Day after that, we'll be playing at Jail House Brewing Company in Hampton, Georgia. Next day after that, we'll be playing at Resident Culture (Brewing Company) in Charlotte, North Carolina. Then to cap off that four-day run, we're going to play the Long Creek Music Festival. Do you guys prefer doing the clubs or festivals? ZH- Either way, man. I mean, as long as there's people there to hang out and listen to us. I always prefer playing outside as long as the weather's nice...
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I've never had a problem writin' a long song. We just kind of let them flow the way that they need to. If a song turns out short then it turns out short. But I don't want to cut anything down just for the sake of fitting radio time.
That doesn't surprise me at all. I myself Now, I mentioned that the songs have prefer dark bars with beer very nearby a particular length to them, but the and bathrooms... way that they're put together... In their flow, there's nothing boring. That's JH- We try to be not too picky, especially also something you guys really manage now. We're really grateful for any to incorporate into your live shows-opportunity, you know? If someone hits movement, lots of power on stage. What us up, I mean that's awesome in our eyes, is it that you're looking for when you guys especially with people that hit us up that get up there and play? Is it the connection we don't pursue, you know? To have with the audience? Connection with each people come to us and be like, "Hey, we other? The music? want you guys to play this festival." That's a big deal to us. ZH- I think for us it starts with being connected to each other. We can really tell Going back to the album... Heavily, when we're having an off night or we’re heavily guitar driven. Lots of links, lots really on it. And that all goes back to how of runs. Obviously, there is the Allman often we get to play together as a group. It Brothers influence there, but I hear some starts with us being connected-- and that old '70s arena metal type influences in helps, having my brother playing drums there. Were there any particular albums and then the other guitar and bass, the that you were listening to going into this two other guys, they're brothers as well. So or while you were doing it? we spend a lot of time together and play together all the time. That kinda helps that ZH- I always go back to the first three chemistry there. Zeppelin albums and the first three Sabbath albums-- and that's my bread and butter Coming up on May 18th at the Big as far as guitar playing. And a lot of vocal House-- that's going to be the album melodies and writing. Getting ideas for release. You'll have CDs for sale? stuff like that, you know? I mean obviously we've got like you said, Allman Brothers, JH- Yes. there's a lot of Skynyrd stuff... I really love their guitar work. But I always end up, And is anybody else going to be there whenever I'm in into some more darker at the show or is just going to be all riffs... I do end up gravitating towards the Magnolia Moon? Sabbath and Zeppelin and stuff like that.
ZH- It's going to be all Magnolia Moon. Piedmont Brewery & Kitchen is partnering with us. They're gonna be out there serving beer. They're actually going to have a beer specifically named after one of the songs on the album... Tell me about that! That is going to be the Gypsy Woman Lager, and we'll have that on site as well as some other beers-- and then they're also going to be serving food. It's a $5 cover... Which you can't beat anywhere. ZH- Yeah, we wanted to save you some money, so you can buy a t-shirt or a CD and get a few beers, you know? JH- It's gonna be fun too, man. I mean you gotta think-- May, the Big House, outside, beer... Be a part of Magnolia Moon’s album release party at the Big House 7pm Saturday, May 18th, and be sure to get your hands on a copy of their debut album!
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Photos by Anthony Ennis
BBQ RIB PLATE
FINCHER’S BAR-B-Q | 3947 HOUSTON AVE, MACON Fincher’s Bar-B-Q has been a culinary institution in Central Georgia for nearly a century. With humble beginnings in 1935, Fincher’s has enjoyed a success and pedigree that most businesses only aspire to-- and 84 years in, they’re still going strong! What’s the secret? “Good food, good service, and treatin’ people like family,” says Jake Fincher. There are four Fincher’s restaurants throughout Macon and Warner Robins, but visit the original location on Houston Ave to find yourself in another era. “It’s an experience-- you get to see the way things were,” Jake says. For most, a trip to Fincher’s isn’t complete without their out-of-this-world famous pulled pork (it’s been to space, man, SPACE!), but you’re doin’ yourself a disservice if you haven’t indulged in a BBQ Rib Plate. “We dry rub ‘em down,” says Jake. “Slow cook ‘em with hickory and pecan. Low and slow.” Treat yourself to a trip to Fincher's-- and if it’s for the (gasp!) first time, Jake wants you to know you’ve been missing out on something special. “This is the best BBQ in the country!”
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THE Z BEANS STORY BY SHANE BUERSTER
WHAT'S YOUR SCALE? It was a cold, windy, and rainy night in Zaruma, Ecuador as Arturo and I made our way up to a mechanic's house looking for a crucial piece of equipment. Back at Arturo's place, we had our first large batch, 500 pounds, of coffee waiting to be imported into The States. We simply needed a way to peel it. Arturo and I had already discussed doing what the farmers do-- put the beans in a big wooden bowl and manually smash the coffee to remove the husk. But this wouldn’t cut it. It would take forever to peel everything-- not to mention, there is no way to scale the process. After a 20 minute uphill trek, we arrived at a solid, light blue house with a large screened-in porch. Per usual, we were greeted by two territorial canines, but Arturo was completely unfazed. He picked up a stick and the dogs retreated. Arturo shouted, "Hello!" A relatively short and stocky man, 60 years of age, walked out of the house to greet us. Arturo told him we wanted to look at his peeling machine. More than willing, the mechanic led us to the back corner of the porch. There, we saw it-- a big, green peeling machine. With the capacity of 750 pounds an hour, it was more than sufficient. But with efficiency came a price. After studying the machine for a few minutes, I asked the inevitable question, "How much do you want for it?" The mechanic replied, "$10,000." While I knew it wasn't an unreasonable price, I knew I couldn’t buy it. Instead of insulting the mechanic with my offer, I simply told him the peeling machine was a little more expensive than I’d expected. Arturo and I thanked the mechanic for his hospitality and headed back. On the walk, Arturo brainstormed one more option. He said that we could get the 500 pounds of coffee peeled at a processing facility in a town called Pinas since it's the closest one, but we will need to eventually get our own machine so we can do it ourselves. Not knowing what to expect, I agreed. The next morning, Arturo and I made our plans for the day over a typical breakfast-- orange juice, 30 MAY 10-MAY 23, 2019
hard-boiled eggs, toast, and a cup of coffee. He’d spoken with the owners of the processing facility, and we could come in around 9 that morning. At 8:30, the taxi driver pulled up and honked twice to let us know he’d arrived. We went down stairs, loaded up the taxi with five 100-pound sacks of coffee beans and embarked on the 30-minute trip. . “The Processing Facility of Mariana de Jesus.” These words hung above the two wooden doors at the front of the building. The front was level with the roadside-- but as far as the building is concerned, it was actually the second floor. When we came to a stop, Arturo and I hopped out of the taxi and dropped our coffee at the front door. From there, we used a handmade cart to wheel the sacks downstairs. In a matter of minutes, I heard the owner of the facility start up a machine. Arturo told me to follow him. We walked down the stairs and for the first time, I see it. Scale. The coffee from up above fell down through the first machine and into a second machine, the peeler. The 500 pounds of coffee was peeled in a little under thirty minutes. Afterward, we took the peeled coffee and ran it through a third machine which graded it. In all, the process took an hour to peel and grade 500 pounds of coffee. As soon as we finished, I asked the owners of the facility, Marie and Fabricio, if we could sit down and talk. They were more than happy to do so. They led me over to a building with 'Caffe Marie' written across the front. After preparing four cups of coffee, Marie, Fabricio, Arturo and I all sat at the table. I explained the Z Beans project to them and told them a little about myself. Then, Marie began telling me their story. Marie’s father and uncles owned the processing facility. However, Marie's father was twenty years older than her mother (he is 91 years of age), so he has not worked for more than two decades. Thus, the processing facility was run by Marie and a few of her cousins for years. Fabricio began helping when they got married 10 years ago-- but since the
coffee industry has shrunk in the El Oro region, now only Marie and Fabricio run the facility. As far as the 'Caffe Marie' building is concerned, it was their personal brand. They not only had a coffee shop where they served incredible pastries, sandwiches, and coffees, but they had bags of freshly roasted coffee for sale in local retail stores. Fabricio, who was originally from Quito, Ecuador, had become a jack-of-all things coffee-a businessman, barista, and roaster. Mrs. Marie, who has lived in Pinas all of her life, was a savvy, well-organized business woman that understood the importance of relationships. Together, they made a wonderful team. As soon as Mrs. Marie finished, without hesitation, I asked her, "Would you all be interested in partnering with me?" With grins on their faces, they accepted my offer. The 500 pounds of coffee I mentioned became 4,000. Once I realized the production capacity at the processing facility, I knew I could buy more coffee. That was the summer of 2017. Last summer, in 2018, we peeled, processed, and shipped 14,000 pounds of coffee-- all at the processing facility. For Summer 2019, we hope to peel, process, and ship anywhere between 20,000 - 40,000 pounds. I can finally see it… Scale.
For more Z Beans stories you can find us here: ZBeansCoffee.com Facebook: @ZBeansCoffee Instagram: @ZBeansCoffee Storefront: 1635 Montpelier Avenue Macon, GA 31201
BE SURE TO VISIT OUR NEW LOCATION AT 311 COTTON AVE, DOWNTOWN MACON!
DINING-OUT IN CENTRAL GEORGIA A.P.’S HIDDEN HIDEAWAY 4274 Broadway Macon | 478-781-5656 Classic rock n’ roll bar with burgers, salads, sandwiches, wings and more! Homestyle Southern Cookin’ Sundays! Outdoor seating available. L/D/Bar $ BARBERITOS 4123 Forsyth Rd Suite G Macon | 478-621-4883 4921 Riverside Dr Macon | 478-254-5802 3123 Watson Blvd Suite 100 Warner Robins | 478-971-1138 barberitos.com Burritos, tacos, salads, quesadillas, nachos, and more using locally sourced, farm-fresh ingredients. L/D$–$$ BEARFOOT TAVERN 468 2nd St, Macon | 478-305-7703 bearfoottavernmacon.com Contemporary gastropub featuring a menu of New American fare & a beer garden with live music. L/D/Bar $–$$ DOVETAIL 543 Cherry St Macon (above the Rookery) | 478-238-4693 dovetailmacon.com Farm-to-table casual fine dining. Southern crafted small plates and a cultivated bourbon selection. Reservations encouraged. Complimentary valet located on Mulberry St Lane for dinner only. Saturday & Sunday Brunch. D/Bar $$–$$$ DOWNTOWN GRILL 562 Mulberry St. Lane Macon | 478-742-5999 macondowntowngrill.com English-style steak and chop house with nightly features, extensive wine list, and amazing bourbon and whiskey selection. Cigar bar and private humidor. Complimentary Valet. Reservations encouraged. D/Bar $$–$$$ EDGAR’S BISTRO 5171 Eisenhower Pkwy Macon | 478-471-4250 edgarshospitality.com City Chic and a foodie’s dream! Edgar’s Bistro presents a dining experience that nourishes the body and soul. Open for lunch & dinner Monday-Friday, Edgar’s serves as a hands-on training facility for the Culinary students at Helms College’s Polly Long Denton School of Hospitality. Reservations encouraged. L/D $$–$$$ FATTY’S PIZZA 344 2nd St Macon | 478-744-9880 fattyspizzamacon.com Pizza, calzone, wings, & salads. Gluten Free options and delivery to Downtown Macon. L/D $ FINCHER’S BAR-B-Q 3947 Houston Ave Macon | 478-787-4648 5627 Houston Rd Macon | 478-7876947
891 Gray Hwy East Macon | 478-787-4649 519 N. Davis Dr Warner Robins | 478-787-4651 finchersbbqga.net So fine, it went to the moon in ‘69! Delicious Southern barbecue at four locations in Macon and Warner Robins featuring pulled pork, chicken, ribs, burgers, and more. Family owned & operated since 1935! L/D $ H&H 807 Forsyth St Macon | 478-621-7044 handhsoulfood.com “The H” is an institution woven into the fabric of Macon’s history. Since 1959, H&H has kept Macon’s most diverse clientele well-fed with delicious, stick-to-ya-ribs soul food—and is most famous for the unique friendship between founder Mama Louise Hudson and the Allman Brothers Band. B/L $ INGLESIDE VILLAGE PIZZA 2396 Ingleside Ave Macon | 478-750-8488 inglesidevillagepizza.com It doesn’t get any better than IVP! Hand-tossed, homemade dough and fresh toppings, salads, sandwiches, and the sloppiest breadsticks! Voted the best pizza in Central Georgia by readers of the 11th Hour and the Macon Telegraph! 80+ cold, craft beers! L/D/Bar $
Mallis, Nu-Way is one of the oldest hot dog restaurants in the United States. The New York Times declared Nu-Way the “king of the slaw dog “hill”. B/L/D $ OCMULGEE BREWPUB 484 2nd St Macon | 478-254-2848 ocmulgeebrewpub.com Ocmulgee Brewpub offers the best curated brews using the finest grains, hops, and yeast. Delicious gourmet burgers, super food salads, and hand-cut fries. L/D/Bar $ PAPOULI’S MEDITERRANEAN CAFE & MARKET 121 Tom Hill Sr Blvd, Macon | 478-474-0204 papouliscafe.com Mediterranean restaurant with a casual atmosphere. Gyros, Pita Wraps, Greek Plates & More! Papouli’s Mediterranean Cafe & Market also offers a large selection of imported grocery & deli items. L/D $–$$ PARISH ON CHERRY 580 Cherry St Macon | 478-257-7255 parishoncherry.com Cozy Cajun eatery in a rustic-chic setting dishing up classic Creole fare, such as ‘po boys & gumbo. Outdoor seating available. L/D/Bar $–$$
JUST TAP’D 488 1st St Macon | 478-599-9951 3123 Watson Blvd | 478-599-9950 justtapd.com Gastropub serving tap brews over the counter & bottles from the shelves, plus hearty bar grub. L/D/Bar $
PIEDMONT BREWERY & KITCHEN 450 3rd St Macon | 478-254-2337 piedmontbrewery.com Eclectic atmosphere with a menu featuring handcrafted beer and honest food. Family-friendly arcade and outdoor seating available. L/D $–$$
KUDZU SEAFOOD CO. 470 3rd St Macon | 478-292-2085 kudzuseafood.com From the Panhandle of Florida to the coast of Louisiana, the cuisine of the Gulf Coast is simple and unique. Kudzu Seafood Company brings the best of Southern coastal seafood to Downtown Macon! Offering a menu of fried and grilled seafood along with non seafood items prepared fresh to order in an open kitchen. Welcome to the Coast of Middle Georgia! L/D/Bar $
THE ROOKERY 543 Cherry St Macon | 478-746-8658 rookerymacon.com Legendary downtown eatery offering Southern rock & soul inspired burgers, sandwiches, fresh salads, shakes, daily features, and so much more! Soul Jazz Brunch on Saturdays! Outdoor seating available. L/D $–$$
NU-WAY WEINERS 5572 Bloomfield Rd Macon | 478-781-1305 1602 Montpelier Ave Suite 105 Macon | 478-812-8200 921 Hillcrest Blvd Macon | 478-743-1047 148 Emery Highway Macon | 478-743-7976 3990 Northside Dr Macon | 478-477-0533 6016 Zebulon Rd Macon | 478-474-5933 1762 Watson Blvd Warner Robins | 478-929-4941 215 Russell Parkway Warner Robins | 478-923-5335 nu-wayweiners.com An iconic Macon Restaurant featuring the famous red hotdog! Established in 1916 by Greek American James
SHANE’S 1592 Forest Hill Road Macon | 478-474-6481 Breakfast served daily, delicious pulled pork bbq and wings smoked on premises, fried chicken, sandwiches, salads, pizza, and more! All served to go. B/L/D $ Z BEANS 1635 Montpelier Avenue, Macon | 478-200-6136 311 Cotton Ave, Macon | 478-259-4348 zbeanscoffee.com Sandwiches, pastries, smoothies, teas, and freshly roasted coffee. Catering available. B/L $
Your Favorite Classics and a host of new hits
807 Forsy th St. Macon, GA 31201 478-621-7044 • HandHSoulFood.com 11thHourOnline.com 31
32 MAY 10-MAY 23, 2019
BO TALKS DATE NIGHT: Part One
For Christmas, my incredibly thoughtful wife bought us tickets to a concert at the Masquerade in Atlanta. The band was SALES, one of my very favorites. The concert wasn’t until March, so you would think we would have had plenty of time to craft a fun and romantic night away for ourselves. The experience, however, would prove to be a hellish series of embarrassing missteps. It started with the drive up, which took us four hours to travel approximately 85 miles. I guess it could’ve been worse. A couple of years ago, we stayed at the Hotel Indigo across from the Fox Theater for a wedding. We had a great time and felt “super baller”, so we made a reservation there. Unfortunately, we didn’t realize there are actually three Hotel Indigos in the greater Atlanta area, and our reservation was for the one that’s technically in Smyrna. We then discovered they are privately owned, so we couldn’t have the room transferred. Additionally, we had pre-paid for the room which prevented us from simply canceling our reservation and doing a lastminute switcheroo. Frustrated, we
checked in and decided to mull over our options with a drink at the hotel bar/restaurant. For a brief moment, we considered just abandoning the concert and having drinks at the hotel. Most importantly, we had to be back in Macon before 10 AM to pick up our children the next day. Knowing the potential for traffic and full well we’ve gotten accustomed to our middle-aged bedtimes, staying up too late became even less appealing. We also had a 30-minute Uber ride to the concert to think about. At the bar, the only other people seated were a group of college students. We listened to them discuss DMT at a curiously loud volume while going back and forth a bit about what to do. About then, a wedding party showed up in the lobby. To the tune of raucous shot encouraging chants, we decided to schedule our Uber to the venue. As we pulled up and hopped out of the car, I finally remembered someone saying that the Masquerade wasn’t where it used to be. It had been nearly twenty years since I had been there, and I obviously
haven’t even tried keeping track. We couldn’t find any signage and our phones kept giving us conflicting directions, so we walked a couple of blocks until we found a man in a bright orange vest and decided to ask him. He turned out just to be a homeless man in a bright orange vest. But he was kind and brimming with excitement at the chance to help us out. After briefly arguing with a random passerby, he explained some of his struggles while leading through some uncomfortably quiet and dark places, eventually taking us right back to where our Uber driver had dropped us off. Come to find out, the new Masquerade location is in Underground Atlanta, so we couldn’t see it from the street level. We finally made it, but things weren’t really about to get any better... To Be Continued...
Bo Walker is a writer who would humbly request that you recognize your chance to make an honorable assist in the toppling of Avatar as the highest grossing movie of all time by going to see Avengers: Endgame in the theater.
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THE BBQ EDITION “We should do a BBQ issue!” That’s what Tony Doolin said as the 11th Hour and Creek crew sat around the table during a Monday morning meeting. I was all for it, of course. I love BBQ-- pulled pork and ribs, whole chickens or wings, brisket, beans, slaw, and all… When I’m interviewing touring musicians or artists, I always ask them where the best BBQ is-- it’s not just conversation, I really want to know! My passion for smoky, low & slow cooking doesn’t just level off at the eatin’ either. I’ve been attempting to perfect my own recipes for years, and after a great deal of discussion, it was decided that our 11th Hour BBQ issue should feature our own personal and favorite dishes. So here it is kids, all of these recipes are the actual, real-deal “we cooked ‘em, we ate ‘em!” Anthony Ennis brought the ribs and took the photos, Tony Doolin salted the bird, Robbie Evans swung the Tomahawks, Ashley Doolin laid out the sides and pies, Pretoria Fields filled the coolers, and I… er… pulled the pork. Enjoy! -AI
34 MAY 10-MAY 23, 2019
PULLED PORK
I consider myself a BBQ enthusiast (not an expert), and my all-time favorite, year-round culinary activity is smoking a Boston butt. I don’t care if it’s the high heat of summer or the haziest shade of winter, I love the patience, skill, and no small amount of luck required to reduce a humble hunk o’ meat into tender, flavorful pulled pork. Wanna make your own rub? I use the McCormick’s Sweet & Smoky Rub-- it’s brown sugar, salt, chipotle pepper, cinnamon, paprika, garlic, onion, and crystallized vinegar-simple ingredients and it comes in a convenient shaker. For wood, I prefer Western brand cherry chunks soaked in water overnight, and my grill of choice is the Big Green Egg. Here’s what you’ll need: • 1 7-8lb Boston Butt • ½ Cup Dry Rub • ½ Cup of Cheap Apple Juice with high sugar content • 8-10 Cherry wood chunks soaked overnight in water • Lump Charcoal • Deep-sided Aluminum Casserole Pan • Cook Time= 8 Hours The night before, coat the Boston Butt with the rub and be liberal. Wrap it up in plastic and place it in the fridge. Next, put your wood chunks in a large bowl or pot to soak. Cover them with water. Let the Boston Butt sit at room temperature for 30 minutes before grilling. Unwrap it and douse it again with few more healthy shakes of rub. When your ready to grill, open all vents, fill the BGE bowl with lump charcoal, and place your wood chunks around the edge. Light the charcoal in the center then put your conveggtor plate (I wrap mine in aluminum for easy
cleanup later) in place. Set the aluminum casserole pan on top of the conveggtor, fill it to a ½ inch from the top with water. Put the cooking grate in place. When your coals are ready (about 7-10 minutes if using a natural starter) close the lid and get your temperature to 275-300 degrees. Place the Boston Butt fat side up in the center of the cooking grate, close your lid and set your top and bottom vents so that your temperature sits at 250 degrees. It may take a bit to adjust as the butt heats through, but the BGE can hold steady all day long. At the 6 hour point, use a brush or spray bottle to “mop” the butt with apple juice. Baste and cover the whole butt quickly, close the lid and return the temperature to 250. At the 8 hour mark, if your internal temp isn’t at least 170, let ‘er go another half hour. But if you’ve maintained a steady 250-275 degrees for 8 hours then you should be well past that and all set. Remove the Boston Butt from the grill, double wrap it in aluminum foil, and let it rest for 30-45 minutes at room temp. When it’s time to “pull” it, you should be able to remove the bone cleanly and easily with just your fingers. Use two forks to shred the pork. Serve on your favorite bun/roll (I like sourdough buns) or piled on a plate. Make a sandwich and wash it down with Pretoria Fields Skywater, Shoalie IPA, or Farmhouse Berry Gose. -Aaron Irons
THE AARON IRONS BBQ SAUCE
Here’s what you’ll need: • 1 Cup Ketchup • 1/3 Cup White Vinegar • 2 T Light Karo Syrup • 1 T Mustard • 1 T Frank’s Hot Sauce • Scant ½ t Pepper
Combine all ingredients in a saucepan, bring to low boil, and simmer for 1 minute. For a spicier sauce, stir in 2 extra T of Frank’s Hot Sauce after simmering. For a sweeter sauce, stir in 2 T of Dark Karo Syrup or molasses after simmering.
SALTY CHICKEN
Alright, so here’s the deal… I don’t want to give out the recipe for Salty Chicken. It was my Dad’s secret recipe, and Salty Chicken is always a crowd pleaser. On top of that, when you taste the chicken, the flavor profile is much more layered than the simple recipe would lead you to believe. So if you read this, don’t share it. Please. Here’s what you’ll need: • 1 Cup Red Wine Vinegar • 1 Cup Water • 1 Large Shot Glass of Kosher Salt • 12 Chicken Legs Combine vinegar, water, and salt in a medium saucepan. Bring to a boil and continue stirring until salt dissolves. Remove from heat and allow to cool. Begin grilling the chicken legs over a hot bed of coals (at least 400 degrees). Use chicken legs or wings only. Brush the legs with the vinegar brine mixture. Each time you turn the chicken, baste the pieces again. It should be a constant dance of turn, baste, and repeat until the legs are cooked through and juices run clear. Be aware that each time you baste, excess vinegar brine will affect the temperature of your coals. You will need to allow time for coals to reheat before turning. Pairs perfectly with either Pretoria Fields Skywater Ale or Flowing Well Gose. -Tony Doolin
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LOW & SLOW RIBS
My rib recipe is pretty traditional in the sense of low and slow. You make your rub, make your mop, and smoke them for several hours. Before I break down the individual amounts let me go ahead and say I don’t always use exact measurements so I’ll do it to the best of my ability based on TWO racks of baby back ribs. Here’s what you’ll need: • Two Racks of Baby Back Ribs • Applewood Chips Rib Rub: • 1(loose) Cup of Brown Sugar • ¼ Cup White Sugar • ¼ Cup Salt • ¼ Black Pepper • 1 T White Pepper • 1 t Cayenne Pepper • 1 T Oregano • 2 T Coffee Mop: • 1 Cup Apple Cider Vinegar • ½ Can of Beer (your choice but I suggest Pretoria Fields Gose. It has a nice tartness too it and leans more towards the low country style you get along the coast.) • ¼ Cup of Orange Juice I start by soaking my wood chips for a minimum of 30 minutes. Set your smoker or grill for indirect heat at 225 to 250 degrees. While the chips are soaking and the heat is getting set, I clean the ribs. Trim any excess fat so it doesn’t burn, remove the membrane on the underside with a knife. Pat ribs dry with a paper towel and rub liberally with rib rub on all sides. Place ribs on smoker with a drip pan underneath containing water or water/beer mixture. Place wood chips directly onto hot coals or wrap in foil and poke numerous holes for smoke to escape. Close lid and do not touch for 1 hour. Open grill and baste with mop all over, turn ribs, add wood chips, and close for another hour. I turn/flip/mop the ribs once an hour for a minimum of 3 hours. No need to add chips a 3rd time (they’ve gotten all the smoke they will take). Check rib temp with a meat thermometer. I prefer 190-200 internal temp so the fat breaks down and they are tender and moist but still have a slight pull. Once the internal temp is above 200 they start to fall off the bone and it makes it hard to really dig in when you’re picking them up. At temp, pull them off and let rest for about 10 minutes before cutting. With a good smoke and dry rub, you don’t need sauce, but if you prefer it grab a bottle (or make your own) and enjoy! Try these ribs with a Pretoria Fields Skywater, Flowing Well Gose, or Rye Charles.
TOMAHAWK CHOPS W/ CHIMICHURRI
Here’s what you’ll need: • 2 3lb, 2 ½ inch thick Tomahawk Ribeye Steaks • Dale’s Reduced Sodium Steak Seasoning 16 oz Marinate chops in Dale’s for 30 minutes. Set grill temperature to 400 degrees and cook steaks ten minutes per side. Remove from heat at let rest for 15 minutes for medium rare. Serve with chimichurri sauce. These thick cut, juicy chops are excellent with Pretoria Fields Shoalie IPA, Rye Charles, or Walker Station Stout! Chimichurri Sauce: • Italian flat leaf parsley- ¼ cup • ¼ Cup Cilantro • 4 Cloves of Garlic • ¼ Cup of Olive Oil • 2 T Red Wine Vinegar • Salt & Pepper to taste Combine and blend all ingredients in food processor -Rob Evans
THE SIDES
Shells & Cheese • • • • • • • • • •
6 T Butter 4 T Flour 4 Cups Warm Milk 1 t Salt 1 t Paprika ¼ Pepper (or more to taste) 8oz Extra Sharp Cheddar (grated) 8oz Monterrey Jack Cheese (grated) 4oz Mozzarella (grated) 16oz Box of Large Shells (Salad Shells)
Cook pasta as directed, drain and set aside. Grate then combine cheeses. Melt butter in a large saucepan on low heat. Mix dry ingredients together in a bowl and very slowly add milk. Take your time and use a wooden spoon to blend flour and milk until smooth. Add mixture to melted butter and raise heat to medium-medium high, stirring or whisking constantly until thickened and just bubbling. Remove from heat and add ¾ of cheese. Stir until smooth. Add pasta and mix well. Pour into a 13x9 inch pan, top with remaining cheese and bake for 30 minutes at 350 degrees. For smaller gatherings, cut the recipe in half. -Aaron Irons
-Anthony Ennis
continued on page 39
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Mayocoba Beans
BBQ Slaw
• 1 ½ C of Dry Maycoba Beans • 1 t Salt • ¼ t Pepper
Empty slaw and diced green pepper into a large bowl. In a separate bowl, whisk bbq sauce, mayo, milk, and seasonings and pour on top of slaw mix. Gently fold in until completely combined. Refrigerate before serving.
I never met a bean I didn’t like. In fact, I’m happy to make a meal out of these delicious mayocoba beans all by themselves or with a pan of cornbread. If you’ve never had them before, mayocoba beans originally come from Peru, and they’ve got a mild flavor and consistency that’s a cross between cannellini and navy beans. I can eat ‘em with every meal.
Clean and rinse the beans in cold water then cover them with fresh water by 3 inches. Let them soak overnight. Rinse beans again and cover with more fresh water by 3 inches in a saucepan. Add your salt & pepper. Bring to boil, reduce heat and simmer on low-medium low for 45 minutes or until desired tenderness. Resist stirring. -Aaron Irons
Brined Cucumbers (Quick Pickles) • • • • • • • •
6 English Cucumbers or Pickling Cucumbers, Sliced 4 cloves minced garlic ½ t Coriander ½ t Mustard Seeds ½ t Black Peppercorns 3 Bay Leaves ¼ C Salt Fresh Dill
1 bag of pre-packaged cabbage slaw mix 1 green pepper (diced) 1/3 C BBQ sauce (of your choice) ¼ C Mayo 3 T Milk Salt & Pepper to taste
-Ashley Doolin
DESSERT
Strawberry Pie
Here’s what you’ll need: • 9-inch pie crust (frozen or homemade-follow instructions on pkg if frozen) • 1 C Water • 1 C Sugar • 3 T Cornstarch • ¼ C Strawberry Gelatin • 1 pint fresh strawberries, hulled and sliced
Dissolve salt into 6 cups water. Add spices and sliced cucumbers. Make sure the cucumbers are completely covered in the water. This recipe is for a half gallon jar. Store in a sealed container.
Bake crust accordingly. Wash and hull berries. In a saucepan over medium-high heat, add water, sugar, gelatin, cornstarch, and whisk. Constantly whisk while heating to prevent clumping-- heat until mixture begins to come to a gentle boil. Remove from pan and allow the glaze to cool. As the glaze cools, it becomes translucent and will thicken more. Add your sliced berries to the cooled pie crust. Pour glaze over berries. Chill pie for 2-3 hours before serving.
-Ashley Doolin
-Ashley Doolin
Three Bean Salad • • • • • •
1 Can Green Beans 1 Can Wax Beans 1 Can Kidney Beans 4 Hard-boiled Eggs 4 Heaping T (or more to taste) Dukes Mayo Salt, Pepper & Smoked Paprika to taste
Empty beans into colander and rinse with water. Place into a bowl that has a lid. Slice your hard-boiled eggs. Add mayo and mix, add seasonings to taste. Refrigerate before serving. -Ashley Doolin
SEE SOMETHING YOU LIKE AND WANT TO TRY? LET US KNOW HOW IT TURNS OUT-- AARON@ THECREEKFM.COM OR SHARE IT WITH THE 11TH HOUR ON FACEBOOK!
11thHourOnline.com 39
AMERICANA NEWS, NOTIONS, AND NONSENSE Ruby Boots released a new song. “Might Be Losing My Mind” features the Aussie singersongwriter teamed up with Nashville-based indie rockers Indianola, and it might be the coolest thing you hear all day…
And speakin’ of team-ups... There’s a Pink and Chris Stapleton duet called “Love Me Anyway”...
Charles Bradley’s final recordings are becoming available to the public. “The Screaming Eagle of Soul” died in September of 2017 from stomach cancer but continued to record even while undergoing treatment. “Lonely As You Are” landed on 4/26. The song was recorded in New York City at the home studio of James Levy who finished the tracks with help from Avett Brothers band members Seth Avett, Mike Marsh, and Paul Defiglia. Look for the final (?) Bradley recording, “Lucifer”, on 5/31...
We’re only a couple o’ weeks away from the Stray Cats first new album in nearly three decades. 40 hits stores and digital platforms on 5/24, but if you need a quick rockabilly fix, the lead single, "Cat Fight (Over A Dog Like Me)", has been followed with a new song and video for “Rock it Off ”...
“‘Rock It Off” may be my favorite track on 40. When the guitar riff comes in, I stand up a little straighter and imagine a peacock strutting. It's got a shuffle groove that's tailor-made for me to do the bop-bop-a-bop. The video captures the fun and good vibes we all shared while making the whole album. -Slim Jim Phantom 40
Bruce Springsteen has a new song on The Creek! “Hello Sunshine” is the AM Gold-flavored, ‘70s throwback herald of Springsteen’s new solo effort, Western Stars, due on 6/14. Will the whole thing sound like a Boss Midnight Rhinestone Cowboy? We wait with bated breath...
You may recall that the Allman Betts Band debut project was already recorded and “in the can” when the 11th Hour spoke to Devon Allman last December. Now, the album has a name and distributor. Down To The River will be released through BMG this June… Social Distortion and Flogging Molly will be at the Coca Cola Roxy in Atlanta on 8/17. The show is also scheduled to feature The Devil Makes Three and Le Butcherettes… You didn’t even know you needed it, but Morris Day has a memoir due out on 10/8. On Time: A Princely Life in Funk will feature the story of Minneapolis Funk, The Time, and Prince...
Bruce Robison and Kelly Willis will release a new album of duets on 6/21. The project, titled Beautiful Lie, marks the couple’s fourth album together and features songs written by Robison & Jack Ingram, David Ball, and Adam & Shelly Wright. The lead single “Nobody’s Perfect” is available now, and Bruce & Kelly are scheduled to be in Athens, GA at The Foundry on 7/27…
SHOW REVIEW
INTO THE MYSTIC 5/10/19
Former Allman Brothers Band “Tour Mystic” and world-renowned photographer Kirk West sits down to talk about some of his favorite music. He’s seen it all and taken photographs of most of it. West’s career began in Chicago in the 1960s, where he photographed Frank Zappa, Muddy Waters, and Junior Wells to name a few. Later on, he found himself on the Outlaw Country Circuit, chronicling the likes of Merle Haggard, Johnny Cash, and George Jones while capturing some of the most iconic moments in country music history. Then there were the Tom Waits’ years, Bob Marley, and the list goes on and on. Into the Mystic takes on a different form each episode-- all blues or all country, British invaders or obscure jazz. The common thread is each phenomenal story from the life of Kirk West. Gallery West is located at 447 Third Street in downtown Macon. Presented by Houston Healthcare, join tour mystic Kirk West every Wednesday at 7 p.m. as he delves into the deeper side of the music.
Can’t wait for Elton John’s autobiography, Me, when it comes out on 10/15? Maybe the new Rocket Man biopic will tide you over when it hits theaters on 5/31...
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22 23 24 25 26 27 28 DEBUT 29 37 30 30 31 48 32 DEBUT 33 36 34 22 35 26 21 29 28 33 41 34
Singles Chart Powered By CDX TRACTION Artist / Song Title / Label
Playlist For The Week Of April 30, 2019
THE LUMINEERS / Gloria / Dualtone Records JOSH RITTER / Old Black Magic / Pytheas Records/Thirty Tigers RYAN BINGHAM / Jingle And Go / Axster Bingham/Thirty Tigers MAVIS STAPLES / Change / Anti CALEXICO AND IRON & WINE / Father Mountain / Sub Pop Records JADE BIRD / I Get No Joy / Glassnote Records TEDESCHI TRUCKS BAND / Hard Case / Fantasy Records/Concord SON VOLT / Devil May Care / Transmit Sound Records / Thirty Tigers ANDREW BIRD / Sisyphus / Loma Vista Recordings/Concord TODD SNIDER / Like A Force Of Nature / Aimless / Thirty Tigers THE INFAMOUS STRINGDUSTERS / Rise Sun / Tape Time Records PATTY GRIFFIN / Where I Come From / PGM/Thirty Tigers DYLAN LEBLANC / Renegade / ATO Records HAYES CARLL / Times Like These / Dualtone Records YOLA / Love All Night (Work All Day) / Easy Eye Sound/Nonesuch JAMESTOWN REVIVAL / This Too Shall Pass / Jamestown Revival Recordings/Thirty Tigers JJ CALE / Chasing You / Caroline/UMG BAILEN / I Was Wrong / Fantasy Records/Concord TYLER RAMSEY / A Dream Of Home / Fantasy Records/Concord MOLLY TUTTLE / Messed With My Mind / Compass Records OUR NATIVE DAUGHTERS (FEATURING RHIANNON GHIDDENS, ET AL.) / Black Myself / Smithsonian Folkways Recordings JOY WILLIAMS / Front Porch / Sensibility Recordings/Thirty Tigers BEN DICKEY / I Think It's All Different / Dualtone Records VANDOLIERS / Miles And Miles / Bloodshot Records THE FELICE BROTHERS / Special Announcement / Yep Roc Records MANDOLIN ORANGE / Into The Sun / Yep Roc Records WILL KIMBROUGH / I Like It Down Here / Soundly Music SETH WALKER / All I Need To Know / Royal Potato Family BRUCE HORNSBY / Cast-Off / Zappo Productions/Thirty Tigers RANDY ROGERS BAND / Crazy People / Tommy Jackson/Thirty Tigers YOLA / Ride Out In The Country / Easy Eye Sound/Nonesuch NICK WATERHOUSE / I Feel An Urge Coming On / Innovative Leisure DRIFTWOOD / Lay Like You Do / eOne Records 41 11thHourOnline.com 41 THE STEEL WOODS / All Of These Years / Woods Music/Thirty Tigers HAYES CARLL / None'ya / Dualtone Records
42 MAY 10-MAY 23, 2019
THURSDAY 5/9 JUST TAP'D Brain Blast Trivia 8pm
FRIENDS ON THE HILL (WARNER ROBINS) Dart Tournament 4pm 2 Finger Jester 9pm
ROCO’S BAR (BONAIRE) Live Music Happy Hour w/ The Captain 6pm
MONDAY 5/13 FRIENDS ON THE HILL (WARNER ROBINS) Dart Tournament 9pm Double Down Service Industry Night REBOOT RETROCADE & BAR Karaoke w/ DJ B3 7pm
FRIDAY 5/10 A.P.'S HIDDEN HIDEAWAY Karaoke w/ Jesse Jane 8pm-midnight
TUESDAY 5/14
FRIENDS ON THE HILL (WARNER ROBINS) Beer Pong Tournament 10:30pm
FRIENDS ON THE HILL (WARNER ROBINS) Trivia 8:30pm Karaoke w/ DJ B3 10pm
THE HARGRAY CAPITOL THEATRE Chris Knight 8pm $20-$28 w/ Kevin Abernathy
THE HARGRAY CAPITOL THEATRE Electric Avenue- The Ultimate MTV Experience 8pm $40
JUST TAP'D MACON Brain Blast Trivia 8pm ROCO’S BAR (BONAIRE) Service Industry Night
WEDNESDAY 5/15 FRIENDS ON THE HILL (WARNER ROBINS) Dart League 7pm REBOOT RETROCADE & BAR Trivia 8pm ROCO’S BAR (BONAIRE) Jim Jam Karaoke & Dance Party
REBOOT RETROCADE & BAR Big Kids Brunch 1pm
SATURDAY 5/11
ROCO’S BAR (BONAIRE) Karaoke w/ The Captain 9pm
THURSDAY 5/16 JUST TAP'D Brain Blast Trivia 8pm ROCO’S BAR (BONAIRE) Live Music Happy Hour w/ The Captain 6pm
A.P.'S HIDDEN HIDEAWAY Skeeterz 8pm Never A Cover
SUNDAY 5/12 A.P.'S HIDDEN HIDEAWAY Big Mike (Blues) 3pm Karaoke 7:30pm REBOOT RETROCADE & BAR Sunday Fun Day 1pm TRAVIS JEAN EMPORIUM Live Music 12:30pm
FRIDAY 5/17 A.P.'S HIDDEN HIDEAWAY Karaoke Contest Finals 8pm REBOOT RETROCADE & BAR Drag Show w/ The Divas of Macon 8pm
continued on page 44 11thHourOnline.com 43
ROCO’S BAR (BONAIRE) Old Soulz 9pm
SUNDAY 5/19 A.P.'S HIDDEN HIDEAWAY Big Mike 3pm Karaoke 7:30pm REBOOT RETROCADE & BAR Sunday Funday 1pm
SATURDAY 5/18 A.P.'S HIDDEN HIDEAWAY Karaoke Contest Finals 8pm FRIENDS ON THE HILL (WARNER ROBINS Dart Tournament 4pm Mayhem ‘19 7pm w/ Tombstone Blue Septarian Prime Mover Taped Fist Bless the Dead Low Frequency Messiah
OPEN JAMS & KARAOKE
TRAVIS JEAN EMPORIUM Live Music 12:30pm
MONDAY 5/20 FRIENDS ON THE HILL (WARNER ROBINS) Dart Tournament 9pm Double Down Service Industry Night REBOOT RETROCADE & BAR Karaoke w/ DJ B3 7pm
TUESDAY 5/21 FRIENDS ON THE HILL (WARNER ROBINS) Trivia 8:30pm Karaoke w/ DJ B3 10pm
THE HARGRAY CAPITOL THEATRE John T. and the You Know Who’s 7:30pm $22-$25
Feed Your Inner Rock Star
MONDAY
REBOOT RETROCADE & BAR Karaoke w/ DJ B3 7pm
TUESDAY
FRIENDS ON THE HILL (WARNER ROBINS) Karaoke w/ DJ B3 10pm
WEDNESDAY
ROCO’S BAR (BONAIRE) Jim Jam Karaoke & Dance Party 9pm
Just Tap'd Brain Blast Trivia 8pm
FRIDAY
WEDNESDAY 5/22
AMPERSAND GUILD POETRY & SPOKEN WORD Every 2nd Friday 7pm $5 (Free for performers)
FRIENDS ON THE HILL (WARNER ROBINS) Dart League 7pm REBOOT RETROCADE & BAR Trivia 8pm
A.P.'S HIDDEN HIDEAWAY Karaoke w/ Jessie Jane 8pm
AMPERSAND GUILD OPEN MIC NIGHT Every 3rd Friday 7pm $5 (Free for performers)
ROCO’S BAR (BONAIRE) Jim Jam Karaoke & Dance Party
SATURDAY
REBOOT RETROCADE & BAR Big Kids Brunch 1pm ROCO’S BAR (BONAIRE) Karaoke w/ The Captain 9pm
44 MAY 10-MAY 23, 2019
THURSDAY 5/23
A.P.’S HIDDEN HIDEAWAY Karaoke 7:30pm
JUST TAP'D Brain Blast Trivia 8pm
ROCO’S BAR (BONAIRE) Karaoke w/ The Captain 9pm
ROCO’S BAR (BONAIRE) Live Music Happy Hour w/ The Captain 6pm
NEW ISSUE ON STANDS MAY 24TH!
11thHourOnline.com 45
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46 MAY 10-MAY 23, 2019
11thHourOnline.com 47