Prime Mover and Shaker

My wife asked for what she called a "she-hut" for Mother's Day. So, my son and I built one. It's nowhere near as fancy as the ones posted here, but she seems to enjoy it. :)

Yeah, I'm not sold on a Mac, for sure. It just seemed like an attractive option, with it all being in one package.

Dang, where do you come up with this stuff?

What I'm wondering, though... and I've been into Guitar Center to verify.... I'm getting near the conclusion that Garage Band will do everything I want it to do. So, maybe an iMac with no additional software, given that Garge Band is included (plus the $150 interface card for my analog hardware) is a more palatable option than building up such a suite of software?

Pretty cool, man!

Sounds like a cross between Ace Frehley and Les Claypool voice-wise, that's great.

 

Composition-wise I like it. The beginning bits reminded me of how they put the little bits of Cygnus X-I in the middle of Hemispheres.

 

The recording is really clear too, how are you recording this stuff?

 

 

For drums, I use an old version of Reason to create the drum track (using it's Redrum drum builder). It's not a patch accessible by Cakewalk; it's a separate executable. Once I'm satisfied with the drum track, I export it as a stereo .wav file onto my hard drive.

 

I then open up Cakewalk (Home Studio 2 - yeah, old as shit, but it works!) and import the drum .wav as a dumb file. That is, I no longer have any compositional control over the drum track; I'm committed to what I came up with in Reason, unless I decide to go back to Reason and make changes. This can be kind of a pain in the ass. But I don't tend to make such changes all that often.

 

I run the guitar into a Line 6 Guitar POD; similarly, I run the bass into a Line 6 Bass POD. The analog outputs of both pods (1/4") are run to a patch bay.

 

I run the analog output (1/4") of my keyboard to the patch bay as well.

 

The vocal mic goes into a mixing board that I use solely for amplification purposes. I then run its output (1/4") to the patch bay.

 

I do have a Dr. Rythm drum machine that runs stereo out 1/4" to the patch bay as well, but I only use it to facilitate tempo changes mid-song, as Reason can't really do this (or at least the version I have can't).

 

My computer (running XP) has an EMU card that has two analog 1/4" inputs. I have routed these inputs to the patch bay as well.

 

So, by using a single 1/4" cable on the patch bay, I can select between guitar, bass, keyboard, or vocal input to the computer. Moving one more 1/4" patch cable allows the drum machine's stereo signal to do the same.

 

I then add vocal processing (usually just some reverb) and often a bit of flange to the bass in Cakewalk. Then I'm ready to mix it all down to a .wav, which I eventually convert to an .mp3 for website purposes.

 

All of this technology is 10 years old or more. I do eventually want to upgrade (maybe an iMac & Garage Band), so that I can have more control over the drums, but this setup works for now.

You guys rock! ...and I'm sure I'll be taking you up on that offer, John (and your previous offers as well, Kevin). :)

Downloaded!

Dude - I haven't been in this subforum in a while - WTF, in all the right ways. Totally original, awesome stuff!!!!!!!!!

Between the MOTH project and just plain taking some time off, it's been well over a year since I've finished recording any new Jay Psi material.

 

This one will probably replace the first track on the debut album (which is going to come out one of these years, really!).

 

For those of you unfamiliar with my work, and working style.... I've been posting rough demos for years, gathering folks' feedback in the hopes of better polishing these songs when the time comes to record the real deal. I'll be playing bass and keys on most songs, that's probably it.

 

I will neither be singing nor playing guitar on the final product; what you hear here is merely an attempt at these trades in order to give someone who knows what they are doing an idea of what I'm thinking.

 

So, click below for "It's About Time", and let me know what you think of the composition.

 

Thanks! http://rushmessageboard.com/public/style_emoticons/default/smile.png

 

http://jaypsi.com/Featured_Song.html

 

 

 

Feel free to poke around the site & check out the other demos as well.

I was there - wow. Moving, to say the least!

I saw Joe B open up for George Thorogood, about 10 years ago or so. No idea who Joe B was, and I was quite impressed. Met him briefly after the show; I bought a CD and he signed it. All I remember from the encounter is being a bit disapointed that I couldn'tmeet his bass player as well, who was noteworthy in his own right!

OK, here is a test.

 

 

Firefox Firefox Firefox..... yeah yeah yeah

 

yeah

 

yeah

 

Hey, this works great! Thanks!

 

(I didn't think I'd have permissions to install another browser - I guess you never know until you try)

Hey all - My work computer to was just upgraded to IE11. There was no choice in the matter.

 

Since the upgrade, I have the following problem, and only here at TRF. Not on any of the other message boards I frequent.

 

...and, this problem only occurs in the text box we us to make posts where I am tying right now). Not in the "Topic Title" field, or any other "dumb text" field.

 

The window acts like the keyboard buffer is near full or something. Many letters don't make it through. I have to do a serious amount of editing to add those letters back in.

 

Here is a test sentence I will type twice; the first with editing the letters back in, and the second unedited.

 

Here is a test sentenceI will type twi; tfist with editing the ltters bac I, and te secnd unedted.

 

See?

 

I also can't copy & paste text into this window, or select any text.

 

Any ideas what might be going on?

this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

Very effective pork prep. You're hereby an honorary southern gentleman

 

 

I have a similar smoker, but I'm considering upgrading. I can't add chips without removing the meat, so sometimes I'm low on smoke flavor when all is said and done. Plus, I'd prefer a front-opening smoker I can see into.

 

I'm really liking the tri-tips I'm cooking lately.

 

I've noticed that a strong brine in the water pan can affect flavor a bit, but you're right - it's really more about moisture.

 

Much more of the flavoring comes from the marinade (which I sometimes inject into the meat), and obviously the rub.

That one is real easy for me... the whole cylinder in the middle lifts off the base using the handles. I pull it up, set it aside, add chips and set it back on the base. Easy as can be. No door needed :)

 

Mine basically does the same, but no handles!!! Infuriating!

 

It was free, though.... so I guess you get what you pay for.

Get a drill and 2 wooden handles... that'll fix your issue for like $10.

 

True, but it robs me of my impetus to get a new one!!!

this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

Very effective pork prep. You're hereby an honorary southern gentleman

 

 

I have a similar smoker, but I'm considering upgrading. I can't add chips without removing the meat, so sometimes I'm low on smoke flavor when all is said and done. Plus, I'd prefer a front-opening smoker I can see into.

 

I'm really liking the tri-tips I'm cooking lately.

 

I've noticed that a strong brine in the water pan can affect flavor a bit, but you're right - it's really more about moisture.

 

Much more of the flavoring comes from the marinade (which I sometimes inject into the meat), and obviously the rub.

That one is real easy for me... the whole cylinder in the middle lifts off the base using the handles. I pull it up, set it aside, add chips and set it back on the base. Easy as can be. No door needed :)

 

Mine basically does the same, but no handles!!! Infuriating!

 

It was free, though.... so I guess you get what you pay for.

I'm always futzing with rub recipes. Really prefer Stubbs sauces.

 

I put together a simple overnight marinade that I think worked out very well: equal parts water, lemon juice (no need for it to be fresh), siracha, and soy sauce.

this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

Very effective pork prep. You're hereby an honorary southern gentleman

 

 

I have a similar smoker, but I'm considering upgrading. I can't add chips without removing the meat, so sometimes I'm low on smoke flavor when all is said and done. Plus, I'd prefer a front-opening smoker I can see into.

 

I'm really liking the tri-tips I'm cooking lately.

 

I've noticed that a strong brine in the water pan can affect flavor a bit, but you're right - it's really more about moisture.

 

Much more of the flavoring comes from the marinade (which I sometimes inject into the meat), and obviously the rub.

Aw man - that sucks.

FINALLY listened - great stuff!

He was a funny, great guy. I only hung out with him a couple times in person, but those were good times.

 

:(

Oh yeah, my non-Rush-fan friends, family, and co-workers think it's all weird!!!

All this talk about young rush fans and I realized I'm the youngest so far. I'm only 15 but I enjoy most rush except hold your fire and power windows. Why does everyone hate Caress of Steel? It's a killer album..

 

Will you be my son? Nephew? I'd love to tell people I have a 15-year-old relative who loves Caress of Steel.

haha why not.

 

That's my boy. Now go shovel the goddamn snow.

 

Just kiddin'.

haha what's snow, I live in tucson

 

Ha! A Rush fan...

 

 

....in Tucson...

 

 

...nerd!

 

 

Oh wait... :P

Just did a web search for Paradigm Blue... and of course this thread pops up. I bought the CD back then - good stuff. Stranded on Vulcan is a personal favorite.

Dial-up.... no Facebook........

 

 

....are the Amish becoming Rush fans? :P

TRF needs a Facebook page, maybe.