"The Big Broadcast" Live Sunday 7/16 7-11pm est

WAMU ^ | 7/16/17 | Freak SJW Murray Horwitz

[Vision]

Friends it's Sunday night again and time to relax. Warm up the tubes for another 4 hours of classic radio Americana.

Listen Live

Info *tonight's show will be available at the "Info" link starting tomorrow.

Official OTR Blog of "The Big Broadcast" thread:

http://kallmansalley.com/

[Vision]

The Big Broadcast is a Sunday night tradition for families throughout the WAMU listening area.

Longtime radio personality and The Big Broadcast host Ed Walker passed away early on Oct. 26 at age 83. We invite you to leave your thoughts and remembrances.

Saying Goodbye To Ed Walker

Ed Walker spent 65 years on the radio. His last program was unlike any other.

[Vision]

Happy Sunday Night...Classic Radio Time...

[Vision]

7 p.m. Yours Truly, Johnny Dollar
“The Jolly Roger Fraud Matter” Part 1 (CBS, Original air date March 19, 1956)(Running time 14:33)

7:15 p.m. Yours Truly, Johnny Dollar
“The Jolly Roger Fraud Matter” Part 2 (CBS, Original air date March 20, 1956)(Running time 14:32)

7:30 p.m. The Ray Bolger Show aka The Rexall Summer Show
“Guest Star Frank Sinatra” (CBS, Original air date August 24, 1945)(Running time 29:28)

8:00 p.m. Gunsmoke
“Laurie’s Suitor” (CBS, Original air date March 29, 1959)(Running time 26:59)

8:25 p.m. The Adventures of Superman
“The Mechanical Man” Part 3 (Mutual, Original air date December 24, 1941)(Running time 11:56)

8:35 p.m. Dragnet
“The Big Meet” (NBC, Original air date October 26, 1950)(Running time 25:56)

9:00 p.m. The Casebook of Gregory Hood
“The Beeswax Candle” (Mutual, Original air date June 24, 1946)(Running time 29:24)

9:30 p.m. Dangerous Assignment
“To Alaska” (NBC, Original air date April 24, 1950)(Running time 29:47)

10:00 p.m. Lux Radio Theater
“Wake Island” (CBS, Original air date October 26, 1942)(Running time 53:58)

[Vision]

Happy beautiful summer Sunday all.

I’m looking forward to Sinatra at 7:30...never heard of the Casebook of Gregory Hood...Dangerous Assignment is fun...and sending very strong with a Lux, Wake Island? Is this the Lux where US nurses turn into suicide bombers? Chilling.

How’s it going?

[WXRGina]

Hi, Vision! I haven't visited the RadioGOLDINdex in a while now, since Murray destroyed the spirit of the Big Broadcast, but here's the synopsis of tonight's Lux (Murray would NEVER use the term "Japs," though):

"The Lux Radio Theatre. October 26, 1942. CBS net. "Wake Island." Sponsored by: Lux, Vimms. A good war drama about the relatively undefended Pacific Island attacked by the Japs shortly after Pearl Harbor. Duane Thompson (commercial spokesman: doubles), Betty Jean Hainey (commercial spokesman), Fred MacKaye (doubles), Mary Lou Harrington, Paul Langton, Pinto Colvig (doubles), Tyler McVey (doubles), Wally Maher, Warren Ashe (doubles), Broderick Crawford, Brian Donlevy, Robert Preston, Cecil B. DeMille, Charles Seel, Edward Marr, Edwin Max, W. R. Burnett (screenwriter), Frank Butler (screenwriter, Sanford Barnett (director), George Wells (adaptor), Charlie Forsyth (sound effects), John Milton Kennedy (announcer), Leo Cleary (doubles), Lillian Bond, Louis Silvers (music director), Gale Gordon, Griff Barnett (doubles), Hal Gerard, Howard McNear, Jack Mather, Janet Russell, Jeff Corey. 59:31. Audio condition: Excellent. Complete."

It's almost time for us to tune in to 20th Century Radio! We've had a somewhat rainy day here, rainy and muggy. A chicken cut in half on the grill, and I'll deep fry some potato logs! How's it going with you?

[Vision]

Hey Gina, that nurse scene is bone chilling.

Things are good. The weather is so nice, it’s been a relaxing weekend, wish things could stay like this forever (:

I’m eating homemade sushi.

[Vision]

Make a last minute Alabama white sauce.

[WXRGina]

Make a last minute Alabama white sauce.

You made one, or I should make one? What is an Alabama white sauce, a roux or cream gravy-type thing?

[WXRGina]

Wait. Keith, who’s from Alabama, just told me. It’s a mayonnaise-based barbecue sauce. You made this?

[Vision]

Yes, Big Bob invented it/made it famous.

Big Bob’s Gibson’s White Sauce (Alabama white sauce)

Ingredients

* 1/2 cup mayonnaise
* 1/4 cup water
* 2 tablespoons apple cider vinegar
* 1/2 teaspoon lemon juice
* 1/2 teaspoon prepared horseradish
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/8 teaspoon cayenne pepper
* 1 tablespoon sugar

Combine all ingredients in bowl and mix well.

[Vision]

Ray Bolger, the scarecrow from the Wizard of Oz. Him and Sinatra. What Americana!

[Viking2002]

Gina, mayonnaise is the official state condiment down here. They eat it on everything. I mean, I like a little Miracle Whip once in a while, but.......*ugh*. Connie ate peanut butter and mayo sammiches as a kid. *shudder* I get looked at like I'm an invader from Canada when I mention Miracle Whip. And the other thing is chicken-fried anything. Always gotta be chicken-fried. And usually topped with a peppered country white gravy. And the BBQ down here is nasty. They slap some sort of cayenne-based dry rub on the meat and smoke it until it's like jerky. No artistic or culinary touch whatsoever. It's no wonder the obesity rate down here is sky-high. If it isn't swimming in Blue Plate mayo or deep-fried into a pocket of squirting grease, they won't eat it. Their idea of haute cuisine is a Big Mac or the #3 from Benny's Burrito Barn.

[Vision]

Damn.

[Viking2002]

They sell Big Bob Gibson's in about every BBQ sauce section I see down here. I took one look at the ingredients and said.....

[Vision]

I’ve heard the bottled stuff isn’t good, the recipe I posted is wonderful, but use it as a dipping sauce, not over the whole bird.

[WXRGina]

That sounds GOOD to me. Keith hates mayonnaise, though.

[WXRGina]

You and Keith, both, Viking! :-D

[WXRGina]

PS: I’m not wild about mayonnaise, either, as I prefer Miracle Whip, but I don’t have an aversion to mayo like Keith does.

[logitech]

” If it isn’t swimming in Blue Plate mayo or deep-fried into a pocket of squirting grease, they won’t eat it.”

LOL.

BTW, down here we say ain’t.

[Viking2002]

Yeah, too many joints down here serve the sauce on the side in a little cup, like it's an afterthought. No, you beer-steam those ribs for a few hours, then hit them with warm, moist hickory smoke. Once that wood dies down, you bump up the heat and start mopping on a good sauce (Memphis, Carolina, KC style, etc., the choice is yours), flipping somewhat frequently, until those rib tips are poking out a good inch from the edges. When the sauce starts to caramelize and form that nice, crispy bark in spots, they're done and fall-off-the-bone tender. Calling any meat BBQ because you don't want to take the time on it doesn't make it BBQ.

So call me a snob. Now, I have to admit that I'm also partial to Maryland-style pit beef. Maybe I'm a little bit biased there. If I spot you the money, wanna check and see if Bull On The Beach or Boog Powell's delivers? LOL