Londons own Dub Pistols new record “Rum & Coke” dropped on May 25th and were gonna tell you what we think plus dig a little deeper and interview Bassist/ producer Jason O’Bryan on the new record… then get some cooking tips on how to enhance your Rum & Coke experience…really!
Ok, first things first. This is by far the most universally accessable Dub Pistols record to date…anybody who refers to them as “Big Beat” now gets flogged! (never thought that genre fit them anyway) Rum & Coke feature guest vocals from Freakpower ex-pat Ashley Slater, and ex Beats International singer Lindy Layton, plus Justin Robertson, Gregory Issacs, Rodney P, T.K Lawrence and Red Star Lion..whoa! I like this record from beginning to end, unfortunately my favorite tracks are a bit too lyrically explicit for commercial radio. Barry Ashworth and Jason O’Bryan have done a great job on the record, even if i cant play some of the songs on Goddamn fuckin radio! Look for AREA54 to chart at least 4 tracks on commercial radio though. I’m not going to waste your time with more of my words so if you want more info, the band has done an exceptional job on the record description, check it > http://www.myspace.com/thedubpistols
Jason O’Bryan was kind enough to answer a few questions we had from AREA54
Press play and read on:
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Dub Pistols - Back to Daylight
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Dub Pistols Song For Summer (feat Ashley Slater)
A54: What was the inspiration behind the Album name “Rum and Coke”?
Jason: The Band were on tour towards the end of last year in Barbados where we were playing the Virgin Atlantic Festival at Surfers Bay, it had been a really eventful trip to say the least involving copius amounts of Rum and Coke (not cola), me and Barry were in the sea before soundcheck and we just begain joking that we should call the album ‘Rum and Coke’. It just seemed to fit perfectly.
A54: How has the state of the music industry effected you? And what are you doing differently as a result?
Jason: It has affected us a bit, we try to do everything ourselves now, we realise that being with a major didnt work for us, its good to get a small team of trust worthy people working for you instead. Sunday Best our label have been really supportive of us creatively but the majority of our income comes from our live performances now instead of sales.
A54:Loving the old school sound of the new record, I’m a bit of a Beats Intl/ Freakpower fan so its really cool to see Ashley and Lindy on the record.
Jason: Glad you like it! It was never intentionaly old school! its just because we are old now i guess.
A54: How did you hook up with Ashley Slater and how was it to work with him?
Jason: Barry had a connection with Ashley from way back and suggested we try him out, so we sent him some loops and he has delivered some great vocal performances. We didnt have alot of input on the vocals so all credit must go to Ashley for that, he sings live with us and also plays a mean trombone! check it out on ’song For Summer’ on ‘Rum & Coke’
A54: Has anybody really OD’d on Brownies? (inside joke til you hear the record)
Jason: Not in this band! that recording on the album was actually of a American Cop phoning 911 and freaking out! it just had to be the intro for ‘Ganja’.
Where do people go to buy the record online?
You can buy the album here http://www.recordstore.co.uk/sundaybest/productdetail.jsp?productPK=unittest-NPdYYPRLitwn9lRZpN3IEb-1 or http://www.amazon.co.uk/Rum-Coke-Dub-Pistols/dp/B001UE8J1M/ref=sr_1_1?ie=UTF8&s=music&qid=1242644936&sr=8-1
Mike and I are Jack & Coke guys so how do we enjoy Rum & Coke?
Jason:
Jasons Dub Pistol Jerk Chicken
Be careful with the Scotch Bonnets, wear rubber gloves if your planning to get jiggy that evening.
Ingredients: 8 x Chicken Thighs ( 2 per person), Scotch Bonnets to taste ( 4 max, 2 probably sensible),1 x Red Onion, Bunch of Flat Leaf Parsley, 1 Clove of Garlic, 1 tablespoon of ground Allspice,½ tablespoon of ground Nutmeg, ½ tablespoon of ground Cloves, ½ tablespoon of ground Cinnamon,1 tablespoon of Molasses Sugar, Juice of 1 Lime, Pinch of Salt, Pinch of Black ,Pepper, Bottle of white wine
Method. Chicken
Finely chop everything and put everything in a blender and whiz it up (not wine), then marinade the chicken in it and leave for a few hours to penetrate. Warm the oven up to 190, scrape the excess marinade off the chicken in to an oven tray and place the chicken on a grill tray over it. Cook until ready (about 40 minutes).
Sauce
Turn the oven off and leave the chicken inside to keep warm, take the tray out and remove the excess oil from the tray (tip into glass and discard), Place the tray on the hob and add 200ml (about 3rd of a bottle) of white wine. Simmer and reduce for about 5 minutes (until the alcohol has steamed away) whilst freeing the marinade off the sides of the tray. Remove the chicken from the oven and serve with the sauce, sometimes its good to put the sauce in a separate jug and serve to taste.
Rice and Peas
400g of Basmati Rice,Can of Red Kidney Beans in Water,Sprig of Thyme (Chopped), 1 Onion (Chopped), Clove of Garlic (Chopped), 1 cube of Chicken stock, Knob of Butter, 1 Scotch Bonnet, 1 Can of Coconut Milk, Boiling water
Method
Pour the contents of the Kidney beans and the coconut into a large saucepan (suitable for cooking rice in). add the chopped onion, garlic, butter & chicken stock and bring to the boil. Add the rice and add enough water to cover the rice by a few inches reduce the heat to a simmer, place the scotch bonnet on top and cover, cook for about 25-30 mins till ready. Remove scotch bonnet and serve.
Salsa
1 Red Pepper, 1 Mango (easier with pre-cubed packed mango), 1 Red Onion, Some Coriander, Finely chop up the ingredients and serve on the side of your Jerk Chicken and Rice.
A54: Who knew…time to get busy!
This entry was written by , posted on May 20, 2009 at 10:13 pm, filed under Music. Leave a comment or view the discussion at the permalink and follow any comments with the RSS feed for this post.
