Podcast RSS Feeds

LHS Voice Line

Call us and leave a message with your questions, thoughts or suggestions and we'll put you on the air!

LHS Ubuntu Builds

Current Site Visitors

Please Visit Our Sponsor

Show Notes #224: The Weekender IX

Listen Now
Interview with Carter "Hutch" Hutchinson (K9KJN)
This Weekend in Amateur Radio (Segment 1)
  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • LHS Hamvention campaign is live on GoFundMe!
  • LHS Ham Radio Challenge
    • Use a digital mode other than PSK-31, RTTY or the WSJT-X modes (FT-8, etc) to make a successful contact.
This Weekend in Open Source (Segment 2)
  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Listen to at least one episode of an Open Source-inspired podcast that you've never listened to before.
This Weekend in Hedonism (Segment 3)
  • Hutch's Recipe Corner
  • Cajun Pulled Pork
  • Ingredients
    • 5 lbs Pork Shoulder or Boston Butt
    • Cajun Tasso Seasoning (see below)
    • 12 oz Coca Cola or Dr Pepper, room temp
  • Directions
    • Rub pork completely with 1 cup of tasso seasoning. Discard any leftover seasoning that's touched pork. Allow pork to rest, uncovered 6 - 12 hours in fridge. When ready to cook: Preheat oven to 220F. Pour room temp soda in roasting pan. Place tassoed pork in roasting pan. Cover with aluminum foil. Cook 8 - 12 hours or until "fork tender" - (usually 2 hours per pound and pork easily pulls apart.) Drain and place pork in a bowl and shred with fork.
  • Basic Tasso Seasoning -- An Easy Cajun Rub
  • Ingredients
    • 1 part each, by volume
    • Kosher Salt
    • Coarse Ground Black Pepper
    • Cayenne Powder
    • Granulated Garlic
    • Paprika
    • Brown Sugar
  • Directions
    • Mix well. Store tasso seasoning at room temp in an airtight container. Great as a rub or seasoning on any kind of meat.
  • Suggestions
    • Sandwiches/Sliders: Place shredded pork in hot dog, hamburger buns or dinner rolls. Store extra shredded pork in a sealed container in fridge.
    • Dry Style: Sprinkle with extra tasso seasoning.
    • Wet Style: Cover in your favorite BBQ sauce.
    • Tailgate Style: Wet or dry, then top with coleslaw and serve with your favorite beverage.
    • This recipe also works well with pork or beef ribs. Adjust times accordingly.
    • TurboDog or Amber Abita is suggested for the pulled pork
  • Russ's Drink Corner
  • The Singleton of Glendullan 12
    • ABV: 40% (80 Proof)
    • Color: Old gold
    • Region: Speyside
    • Nose: Fruity sweetness, vanilla, leather, malted barley, dry grain 
    • Taste: Generally fruity, citrus, raisins, vanilla, honey, sandalwood, maple syrup
    • Cost: $33 (750ml)
    • Rating: 86
  • Bill's Corner
  • Columbia Crest H3 Les Chevaux Red Blend 2014
    • Cost: $10.99 in MT
    • Blend: 63% Syrah, 33% Merlot, 4% Viognier
    • ABV: 14.5% (29 Proof)
    • Taste: This lively red blend presents rose petal aromas and dark fruit cherry flavors, followed by smooth tannins that lead in to a vibrant finish. (Wine.com)
    • Rating: 87 Points (Wine Magazine)
Music (Segment 4)
  • "Heart of War" by Message from Sylvia from the album Message from Sylvia, courtesy of Jamendo.

Comments are closed.