Ya know, I think I’m gonna need a boat if it keeps raining like this. Granted being a coast baby makes it to where rain is normal but its the rain with 80+ degree heat that just baffles the mind. Tonight we’ve got Outta Nashville, and we’re still working on the names for the other two shows but we’ll have the softer side of the rock king radio show tomorrow night but for now I need my dancing shoes and for someone to teach me how to line dance, cause I only learned how to square dance and that was a few decades ago.
Joe Kxng on stage at Nashville
It’s time for Outta Nashville! We pushed it back a day due to weather and fighting of the sickness but we can’t wait any longer. Tonight is our country show and we have a special treat for you guys-
Joe Kxng- who we went and saw live in Nashville is making his debut on tonight’s show! And I’m curious what yall will think cause it’s different but it’s right up our alley and we know we love it when we bring who’s new on the scene right to ya.
Cheffy’s Corner: The Mushroom Smash Melt Burger
This one’s simple, messy, and hits like a late-night diner special you shouldn’t admit you loved this much.
Ingredients
1 lb ground beef
1 tbsp mayo blend (optional, but adds moisture and binding)
1 tsp chili powder (adjust to taste)
1 tsp cumin (or to taste)
Very finely diced mushrooms (as much as you want—these stretch the beef and keep it juicy)
Optional: finely diced onion, thoroughly drained
Sliced cheese (any meltable cheese works)
Instructions
In a large bowl, combine ground beef, mayo blend, chili powder, cumin, mushrooms, and optional onion. Mix until just combined—don’t overwork it or you’ll lose texture.
Form into thin patties.
Cook patties on a hot skillet or grill until they start to brown and hold shape.
Add a slice of cheese between two patties (or fold one over if you’re going single-stack style).
Finish cooking until internal temp is safe and cheese is fully melted into the center.
Cheffy Notes
The mushrooms aren’t filler—they’re flavor insurance. They keep the burger juicy, stretch the meat further, and give it that “why is this better than it should be?” effect. The cumin and chili powder bring a smoky, slightly south-of-the-border edge without turning it into a taco burger.
This is a “don’t overthink it, just eat it” kind of recipe.
Things I didn’t Say on Air
I didn’t say this on air because we had a schedule to keep and a producer yelling in my ear like a caffeinated raccoon… but here it is anyway.
Nobody’s handing you a clean path to the top. If they tell you otherwise, they’re either selling something or trying to make you feel comfortable enough to stay exactly where you are.
You don’t need perfect timing. You don’t need permission. You don’t even need a plan that survives contact with reality.
What you do need is a little chaos and something to start with—even if that “something” is a busted cassette tape you found in the bottom of a glove box that smells like old gum and poor decisions.
Gen X knows this instinctively: we didn’t wait for the system to open a door. We kicked at the frame until something bent. Sometimes it was opportunity. Sometimes it was our own ego. Either way, progress happened.
So if you’re sitting there thinking you’re behind, you’re not. You’re just in the part where it looks like noise. That’s normal. That’s where most people quit.
The trick is to keep layering the noise until it turns into signal.
And yeah—do it your way. Not the clean way. Not the approved way. Your way. Even if it’s messy, loud, and held together with duct tape and stubbornness.
Because the truth nobody says on air is this:
Most of the people you think “made it” just refused to stop when it got ugly.
And ugly is usually where the good stuff starts.
-Bobby Dee
