Podcast #101: Dio

Ronnie James Dio (1942 - 2010)Genghis and Ragman remember Ronnie James Dio in a podcast devoted entirely to the man, the legend, and Metal God in his own right.  Ronnie was not only a great musician, vocalist, and lyricist, he was also a great human being.  Join Genghis and Ragman as they discuss Dio and the musical legacy he left behind.  And if that ain't enough, the boys are joined by Tracy G, Eric Martin (Mr. Big), Donnie Vie (Enuff Z'Nuff), Paul Shortino, Richard Christy (Charred Walls of the Damned) and Rudy Sarzo (Blue Oyster Cult, Dio) to share their stories and experiences in celebration of the man who was Ronnie James Dio.

Beer(s) of the Show: Holy Diver (Young's Double Chocolate Stout with a shot of Frangelica Liqueur), Petrous

DVD(s) of the Show: Dio - Holy Diver Live and Heaven and Hell - Radio City Music Hall Live

Featured Tracks: Dio - King of Rock N' Roll, Invisible, Blood From a Stone; Rainbow - Stargazer; Dio - We Rock; Rainbow - Man on the Silver Mountain; Dio - Rainbow in the Dark; Black Sabbath - Neon Knights; Dio - I Could Have Been a Dreamer; Tenacious D - Dio; Dio - Egypt (The Chains are On), Wild One, Holy Diver, Just Another Day, Push; Black Sabbath - Heaven and Hell; Dio - Rock N' Roll Children; Heaven and Hell - Bible Black; Black Sabbath - Falling Off the Edge of the World; Dio - End of the World; Rainbow - The Gates of Babylon; Black Sabbath - After All (The Dead); Dio - Born on the Sun, This is Your Life

Ragman's Pick of the Show: Black Sabbath - The Sign of the Southern Cross

Genghis' Pick of the Show: Black Sabbath - Mob Rules

- Genghis and Ragman will miss Ronnie James Dio.  Rest In Peace, Ronnie. 

Podcast #101: Dio

Holy Diver

In memory of our beloved Ronnie James Dio, our resident chef and beer recipe specialist, Turtlehead, has concocted a simple and delicious drink to honor the man and the legend.  Built on a foundation of Young's Double Chocolate Stout for boldness and flavor, an ounce (or two) of Frangelico hazelnut liqueur - named for an Italian, 17th century hermit monk - is poured into the depths to create a drink that's a perfect end to a perfect meal.

• 1 bottle Young's Double Chocolate Stout
• 1oz. Frangelico Hazelnut Liqueur

- Genghis insists before you drink it, hold your glass high, and say 'Here's to you, Ronnie.  Horns up!'

Green [Apple] Tinted Sixties Mind

Our newest creation from the kitchens of The Right To Rock calls forth the tastes and smells of a summer fair - most notably, that venerable mainstay of carnivals, the caramel apple.  I chose the delicate fruitiness of Unibroue’s Epherme beer for its obvious green apple effervescence and paired that with the sublime simplicity of Häagen-Dazs’s Dulce De Leche (or, caramel) ice cream for a combination that rewards the adventurous drinker.  On a hot Louisiana day, this is the apéritif for what ales you…

• 1 pint of Unibroue Éphémère
• 2 scoops of semi-melting Häagen-Dazs Dulce De Leche

The Agent Orange Creamsicle

• 1 scoop of Häagen-Dazs® Hawaiian Lehua Honey and Sweet Cream Ice Cream
• Buffalo Bill Brewery’s Orange Blossom Cream Ale

Turtlehead dropped this in our e-mail today and we thought we’d pass it along. Just imagine coming in from a hot day after mowing the lawn, resurfacing the pool, or burying a body in the Bonneville Salt Flats and kicking back with a well-deserved respite of this concoction. The beer’s orangey taste (originating from orange peel, honey and even a little orange flower extract for good measure) is complimented nicely by the sweet ice cream’s intoxicating Lehua honey payload. It’s like an orange creamsicle that gives you a buzz (well, after enough of them maybe). Enjoy the summer, kids.

Big Bottoms Brisket

•  3 lb. beef brisket
• 2 c. apple cider (or hard cider)
• 1 whole head of garlic, cloves separated, peeled, then slightly crushed
• 2 Tbsp whole peppercorns
• 1/3 c. fresh thyme (chopped)
• 1 Tbsp mustard seed
• 1 Tbsp Cajun seasoning
• 1 tsp ground cumin
• 1 tsp celery seed
• 1 tsp ground allspice
• 3 whole cloves
• 1 bottle (12 oz.) dark beer

1. Put brisket, 1/2 c. of the cider, and all other ingredients except the beer into a large resealable plastic food storage bag. Seal, and refrigerate overnight to marinate.
2. Put the brisket and the marinade into a slow cooker and add the remaining cider and the beer.
3. Cover and cook on LOW for 10 hours or until the brisket is tender. Strain the sauce and pour over the meat if you choose. Then slice brisket and serve - preferably on some flat onion rolls.

- Turtlehead suggests a beer-flavored barbecue sauce if you need some