Let me send a special shout out to Michael H. Price, across town at The Fort Worth Business Press.  He laid down some kind words about PingWi-Fi in his column at:

In the piece, Price recounts how he, two other colleagues and I all sat in on an interview with blues legend Willie Dixon.  For the uninitiated, just about anyone who is anyone in British blues/rock credits Dixon as a key influence — starting with Led Zeppelin and on through the ranks.  He was a big deal, and I was a young college kid.  But, it was a good start to a fun gig.  Later interviews included The Clash, Stevie Ray Vaughan, etc.,  and now some 20 years later — Buck Dharma of Blue Oyster Cult … which I promise is up next on the site.

But back to that tiny backstage office — in Lubbock, Texas — with Willie Dixon … Mike Price still gives me a hard time about recording the interview instead of taking copious notes as is the old school, journalism tradition.  (Envision nerdy kid in “Almost Famous” with recorder.) I have to give Mike a hard time too.  “If I can’t find the tape 20 years later, how would I be able to find the notes 20 years later?” … hahahah.  (It is here somewhere, and I found the photos …)

The best memory of the event is this — the concert promoter.  The concert was hosted in Lubbock’s old Cotton Club, but the promoter was Stubbs — C.B. Stubblefield, the godfather of Texas barbecue who owned a place a few blocks from Texas Tech.

Back then, the Lubbock music scene was much more potent than the college football program.  On any given week, Joe Ely was playing somewhere.  And Stubbs’ also promoted concerts at his barbecue joint — artists ranging from Tom T. Hall to Johnny Cash to John Lee Hooker.  So, the next time you hang out in the cool, but bright-and-shiny “Stubbs’ Barbecue” in Austin, be aware of its soulful beginnings in Lubbock.

Oh, and of course Stubbs “lives on” with his likeness on a line of sauces on the shelves of your local market.  That is so weird to walk through the aisles of Super Target and see Stubbs staring back from an 8-ounce bottle.  I won’t lie, he fed me free ribs on several occasions when I was a starving journalist.  And the story goes that many of the biggest performers played his joint, merely for a plate of his barbecue.

He had that “special sauce” …

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