Kevin Presbrey

Musician. Songwriter. Fisherman. Yogi. Amateur Cook

Always With Me #2: Bring on the BBQ

Over the years, Davenport, IA has nearly become a second home to us.  We’ve made a ton a great friends and fans, and we’ve played some of our most memorable shows out there as well.  One great aspect of returning to Davenport so often is that we’ve had the opportunity to try the majority of the top restaurants the Quad Cities have to offer.  We thought we had exhausted all of our choices until a great BBQ joint opened up in the back of Kilkenny’s Irish Pub—one of our favorite and most frequented venues in Davenport.

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Big Mouthz BBQ moved into Kilkenny’s kitchen just a week ago, and the timing couldn’t have been more perfect.  Danny and I got down on some BBQ not once…not twice…but three times over the course of our 24 hour stay in Davenport last weekend!  Needless to say, it was some tasty stuff.  Uncle D won’t stop raving about it, so I’m going to pass the keyboard to him to fill you in on all the saucy goodness…
-KP
I’d like to preface by stating that I’m not a big fan of ribs, or rather, I wasn’t until I ate Big Mouthz this past weekend.  As we pulled up to Kilkenny’s on Friday evening, the smoker was in full swing out back and the first waft of it got my mouth waterin’.  BBQ is one cuisine that is notorious for smelling better than it tastes, but for Big Mouthz, the taste tops the already amazing aroma.
By the time Kevin and I were finished performing on Friday night, the delicious scent of BBQ had beaten me into submission.  I ran out to Big Mouthz food cart (YES, THEY HAVE A FOOD CART TOO!!!) with hopes that some tasty stuff still remained. Like any good BBQ place, daily supplies of meat are limited, and Big Mouthz is no exception.  Luckily, they had what I wanted—pulled pork and carolina egg rolls!
The Big Mouthz food cart offers walking tacos or sandwiches with your choice of meat as well as carolina egg rolls, which are filled with various BBQ meats and cabbage.  Kevin opted for the pulled pork sandwich, while I ordered the pulled pork walking taco and a bbq chicken carolina egg roll.  Holy smokes!!!!  [pun very much intended].  The meat was tender, juicy, and had the perfect amount of smoky flavor. The egg roll had the perfect amount of crispness and the flavor combo of smoked chicken and cabbage was excellent.  To top it off, the three Big Mouthz sauces are some of the best in the business, as far as I’m concerned.
 
While all three sauces were delicious, my favorite was the Sweet & Smoky—it complimented the meat without masking any of its natural flavor. I could literally drink this sauce on its own.  Southern Style had a great peppery kick to it that reminded me of a much better version of Arby’s Sauce.  The Signature Raspberry Habanero takes the prize for most unique.  The combination of sweet and spicy made this bold sauce a real treat—a flavor that ought to be bottled and sold ASAP!!!
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By the time we had finished eating on Friday night, Kevin and I had already decided on our next meal—the ribs.  Sure, making a good pulled pork sandwich is one thing, but the true BBQ kings have mastered the art of pork ribs.  After our rib dinner on Saturday, Kevin and I could safely deem Big Mouthz masters of the rib.  
We each ordered ribs with two sides and a couple of excellent local brews from Bent River Brewing Company.  For sides, we chose pub chips, coleslaw, baked beans, and sweet potato fries—all fresh, delicious, and worth the trip, even without the BBQ.  The ribs were all I could have imagined and more.  They were meaty, tender, and fall-off-the-bone, with the perfect amount of smoke and seasoning.  They didn’t even need sauce! 
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On our way out of town, KP and I grabbed some more carolina egg rolls for the road.  I think it’s safe to say, we’re Big Mouthz addicts now, and in addition to performing, we’ve got another great reason to stop in Davenport!  Do your tastebuds a favor and make the trip to Big Mouthz at Kilkenny’s Irish Pub—you won’t regret it!
-DP
Stay up to date with Big Mouthz here:
https://www.facebook.com/BigMouthzBbq

Always With Me: Non-musical reflections on a musical life

After a brief hiatus from Tumblr, I’m back, and this time, I’m bringing some friends with me…
Collin Clauson and Danny Pratt, meet Tumblr.  Tumblr, meet Collin and Danny.  These guys put “the midwest” in Kevin Presbrey & The Midwest
Outside of music, our band interests revolve primarily around food and drink.  While at home, we tend to base our rehearsals around  home-cooked meals (which are often experimental dishes) and craft beer; on the road, we seek to find the best restaurants, breweries and signature dishes in the cities where we perform.  In our never-ending search for the next great taco recipe or those Kimchi fries worth the flight to Austin, TX, we amass a great deal worth sharing.  Since we can’t bring these delicious victuals and libations to you, the least we can do is point you in the right direction!
-KP
Our first post in this blog is very personal.  The first meal we ever ate together as a band at rehearsal was a concoction created by the master chef himself, Kevin Presbrey.  From my understanding, Kevin came up with this dish through experimentation, and if the band had to pick a signature meal, this would be it.  We give you…….. CHICKEN POBLANO!!!
Disclaimer:  Kevin has never actually measured out exact ingredients, but this stuff always turns out great.  The quantities of ingredients in the recipe below are estimates…When in doubt, add more cheese!!!
-DP
CHICKEN POBLANO:
2 tablespoons EVOO
1 tablespoon minced garlic
2 pounds boneless, skinless chicken thighs 
2 poblano peppers, seeded and chopped
1 tablespoon adobo seasoning
OR
1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp oregano, 1/2 tsp paprika, 1/2 tsp cumin powder
Salt & Pepper to taste
Your favorite tortillas (we prefer corn)
Queso Cotija - grated
optional: Favorite hot sauce or salsa
Directions:
In a large pan or skillet, heat the extra virgin olive oil on medium-high.  Add the garlic and fry until lightly golden.  Next, add the chicken thighs and poblano peppers, evenly coating everything with the garlic-infused oil.  Once the chicken has begun to brown and the peppers have begun to sweat, evenly mix in the adobo seasoning, salt, and pepper, and turn the heat to medium, covering the pan with a lid.  
Cook with the pan covered until the chicken is cooked through and tender.  If you prefer a more juicy, saucy chicken poblano, leave covered until ready to serve.  For those who prefer theirs more dry and crispy, brown the meat further with the cover off.
When the chicken has finished cooking, place the contents of the pan onto a large serving platter and cut the thighs into bite-sized pieces to use as the filling for our tortillas.  Finally, fill the tortillas and top with queso cotija and your favorite hot sauce or salsa!
Just wrote a sweet song about Girl Scout cookies with my seven year old ukulele student. Now off to Chicago to play at Rock Bottom Brewery tonight at 9 PM!                            Getting the weekend started off right

Just wrote a sweet song about Girl Scout cookies with my seven year old ukulele student. Now off to Chicago to play at Rock Bottom Brewery tonight at 9 PM! Getting the weekend started off right

Kevin Presbrey

Jam out to some of the new songs from “Dust Unto Dust” on Spotify tonight while you’re celebrating the 4th! Follow the Spotify page as well..

Started the trip off last night with the biggest musky I’ve ever caught in Wisconsin. 45”

Started the trip off last night with the biggest musky I’ve ever caught in Wisconsin. 45”

Started the trip off last night with the biggest musky I’ve ever caught in Wisconsin. 45”

Started the trip off last night with the biggest musky I’ve ever caught in Wisconsin. 45”

Pre-sales are officially going in the mail today! Dexter isn’t quite ready to part ways with the packages yet apparently. Join us tonight at Two Brothers in Aurora IL to pick up your copy of Dust Unto Dust. So excited!

Pre-sales are officially going in the mail today! Dexter isn’t quite ready to part ways with the packages yet apparently. Join us tonight at Two Brothers in Aurora IL to pick up your copy of Dust Unto Dust. So excited!

Only 3 Days left to Pre-Order the new EP “Dust Unto Dust.” Select packages include these cool limited edition items! Check it out at http://kevinpresbrey.bandcamp.com and pick em’ up at our release party  this Saturday night at Two Brothers Roundhouse in Aurora :) 9 pm, No Cover!

Only 3 Days left to Pre-Order the new EP “Dust Unto Dust.” Select packages include these cool limited edition items! Check it out at http://kevinpresbrey.bandcamp.com and pick em’ up at our release party this Saturday night at Two Brothers Roundhouse in Aurora :) 9 pm, No Cover!

Dust Unto Dust is off to an awesome start… Just received licenses for 15 network shows that will be airing this summer & fall!!! I will let you about specific dates and shows that songs will be appearing on as they come in. Really excited about the Showtime license.. Celebration week continues :)

Dust Unto Dust is off to an awesome start… Just received licenses for 15 network shows that will be airing this summer & fall!!! I will let you about specific dates and shows that songs will be appearing on as they come in. Really excited about the Showtime license.. Celebration week continues :)

Be safe everyone

Be safe everyone