Big Blue Soda

A Tasting at the Murder Table, Episode 1: The Urchins Review Big Red and Big Blue Sodas


Ever since the launch of our first Booze Dancing TV series, Pretty Shiny Packaging, The Creative Team has been hard at work on new programming. After several months of development sessions which involved hours upon hours of spitballing ideas at one another (yes, it was as disgusting as it sounds!), followed by numerous script writing sessions, followed by oodles of time spent at the shredder destroying hundreds of rough drafts lest some cable or network TV spy get their prying eyes on our ideas, we are pleased to announce the launch of our latest series, A Tasting at the Murder Table, which as you can probably tell from the not so subtle title, involves one or more people seated at The Murder Table (Limpd’s nickname for the island in my kitchen which reminds him of something from an episode of Dexter), sampling and reviewing some sort of food or drink.

For the first episode of this new series, rather than a review by Limpd and Yours Truly, we recruited The Urchins to do our dirty work. For those of you that are new to this here blog, The Urchins are our four sons, i.e. Joe Joe the Giant, Yojimbo, Char Char Bynx, and Coco Lopez.

The first episode of A Tasting at the Murder Table will feature a review of two sodas which we first heard about via the following email from Paramount Public Relations of Chicago, Illinois which landed in our inbox way back in early June :

Hey there G-LO!

There is a new trend in the BBQ world: Texas Style BBQ is no longer only a Texas phenomenon.  Texas BBQ is known for its brisket, slow roasted pork, and tasty dry rubs. Many major cities throughout the world are now opening up Texas Style BBQ restaurants. These restaurants have more in common than their love for Texas-style BBQ- they also all serve Big Red Soda. Big Red is the nation’s most popular red soda and has always been a favorite pairing with the bold flavor of Texas-style BBQ.

Renowned Pit Master and Big Red Ambassador Big Moe Cason says, “The best brisket is when there is only salt, black pepper, and garlic. Texas BBQ is renowned for the simplest of dry rubs. When you have ribs with only basic dry rub seasonings they’re amazing.  I’m a huge fan of simple seasoning and I think that is one of the many reasons why Texas-style BBQ has taken off globally.”

Here are some of the new restaurants serving Big Red and Texas-style BBQ: 

  • NEW YORK – Hill Country: Hill Country honors the BBQ and live music capital of Texas. They take the “cue” from the legendary meat-markets-turned-BBQ-joints of Central Texas with their distinctive, dry-rub styles.
  • CHICAGO – Green St. Market: Located down a brick paved alley in Chicago’s West Loop neighborhood, the nationally acclaimed Greet Street Smoked Meats beckons guests with rock music and house smoked Texas-inspired BBQ served at the counter in a warehouse style restaurant.
  • LOS ANGELES – Bludso’s Bar and Que: The legend of Bludso’s BBQ begins in Corsicana, Texas, where the Bludso family has been perfecting the craft of slow-smoked meats for five generations. However Kevin opened Bludso’s in the heart of Compton where he was born and raised.
  • TORONTO – Adamson Barbeque: The authentic Texas-style BBQ restaurant sells meat by the pound or as plates, home-style sides and sandwiches.
  • PARISThe Beast: Chef Thomas Abramowicz studied how to cook the best brisket in Texas. He brought his BBQ knowledge to Paris where people can now enjoy meat in a new way.

Please let me know if you would like to sample Big Red and BBQ or an interview with Big Moe Cason.

Jessica
Paramount Public Relations

While it would have been good fun to interview Big Moe Cason for this episode of A Tasting at the Murder Table, time has been a precious commodity over the past two months. Since it was tough enough getting The Urchins together (we’ll blame our Benevolents and their overscheduling tendencies for this), in order to make the most of our time, we decided to just focus on the Big Red and Big Blue sodas. Just so you know, in order to minimize the power of suggestion, The Urchins were filmed independently, i.e. they were filmed one at a time while the other three killed time in the “green room” (aka Coco Lopez’s bedroom which isn’t green at all. It’s more of a taupe which we find to be very soothing).

Now that we have all that out of the way, let’s get on with the show…

______________________________________________

Many thanks to Jessica Prah of Paramount Public Relations for sending us these very generous samples!

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