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June 10, 2012

moan around on it some

1247 E. McLEMORE and 1179 DUNNAVANT: HAWKINS GRILL and BIG S GRILL
    These two places, one a ghost and the other not, were homes to legendary pitman J.C. Hardaway, who died in 2002. He cooked for years at Hawkins, and then moved to the Big S, where he worked at the time of his death. In this picture from last September, the Hawkins site operated as a restaurant under at least one other name, but was a cellphone store. The first time I saw the Big S was when I took this picture, though a friend brought me some of Mr. Hardaway’s artistry one day. Excellent, as I recall.
     Hardaway was inducted into the Southern Foodways Alliance Hall of Fame in 2000, and their website has an excellent story about him by Lolis Eric Elie, author of “Smokestack Lightning.”  


Gus' Chicken


Front street, downtown, or out in Mason, TN (original location rebuilt after a fire), best fried chicken around. The sides suck, well, the cole slaw and the beans are straight out of a can. Fried rice should be avoided. Try fries if you need to balance the chicken / beer combo out with some starch. Delicious!
Downtown: 310 South Front St, 527-4877
In Mason: 520 U.S. 70 (take Summer Road just past the "Welcome To Mason" sign) 294-2028

Big S Grill


JC Hardaway cooks it up in the Big S, in the not-so-distant good old days. We miss you JC!

 

Oral Histories

 

Barbecue, barbeque, bar-b-q, BBQ: there are almost as many spellings as there are kinds of barbecue, as if the proliferation of words could express the mastering tastes and aromas of the food, all the experiences that can fill the mouth, the place where also words begin.

Today, barbecue is more popular than ever and can be found by a hungry Southerner in almost any American city, but barbecue will always be Southern because, as an American cuisine, that’s where it began and because that’s where it continues to evolve most interestingly.

Though the word barbecue devolves from Taino, a pre-Columbian Caribbean language, the native method described by the word — the slow drying of sliced, spiced meat, over a low, smoky fire — seems to have been fairly widespread in the eastern Caribbean at the time of European contact, being practiced in what would become Brazil as well as in what would become Virginia.

Big_s

But it was in Virginia and in the Carolinas that barbecue as we know it would begin to evolve. In Virginia, British colonists observed the Native American method of drying meat on a grill of green sticks over a smoking fire and soon married this method to their own interest in spit-cooking hogs and other small animals. The British introduced their own native practices, including basting — either with butter or with vinegar — to keep the meat from drying while cooking.

Slaves of African descent, imported from the Caribbean, brought a taste (developed in the islands) for New-World peppers, especially red pepper. Along the Atlantic seaboard, then, when the vinegar and butter combined with the spices and peppers, barbecue sauce arrived on the Southerner’s and the Briton’s favorite hog. Even today in eastern North Carolina, you can find whole-hog barbecue, lightly seasoned with vinegar and black and red peppers, colonial style.

In South Carolina, in the Broad River Valley, German and French immigrants brought their taste and recipes for mustard, which helped repel malarial mosquitoes, and these mustards found their way into that colonial food, barbecue, and remained there, through the Revolutionary War, the Civil War, and two World Wars, to be found even today in the same Broad River Valley.

To the west, in the Piedmont area of North Carolina, probably toward the end of the 19th- or the beginning of the 20th-Century, barbecue cooks began using just the shoulder of the hog when barbecuing, an innovation perhaps encouraged by the growth of the meat curing and packing industries. In this same area, populated largely by Germans, German-style coleslaw, both sweet and spicy, dressed the pork, and the tomato, only recently determined edible, sweetened the fare.

From these come all the rest, or almost all the rest. The whole-hog style that developed along the Atlantic seaboard has drifted into western Tennessee, and the Piedmont style, with some variations, can be uncovered in northeast Alabama and, with American-style coleslaw, in Memphis. Mustard-based barbecue, though still centered in South Carolina, can be found as well in Georgia and eastern Alabama, where one can also find an orange sauce that combines mustard and tomato-based sauces, as if to say, Does one really have to choose?

Of course, Kentucky has its barbecue mutton and its burgoo, which resembles Georgia’s own Brunswick Stew, a traditional barbecue accompaniment. In Texas, German settlers in a cattle-friendly land developed barbecue sausage and the holy brisket, where today Mexican influence directs the emergence of barbacoa and other delicacies. And in that far edge of the South, Kansas City, half Missouri and half Kansas, it has all come together, as it has come together now in so many cities across the South and across the United States.

But there are still new barbecue plates being dreamed up by the hungry and the resourceful. How about north Alabama’s white-sauce chicken, northwest Mississippi’s taste for goat, or the barbecued gator that turns up in Louisiana and Florida?

Whatever it is, it is slow-cooked. If it’s done right, it’s smoked. Honestly, it could be anything. But, whatever it is, it better be damn good.

– Jake Adam York


Jake Adam York is a poet, SFA member, and bbq-lover. You can see more of his work here.

 

How to Make a Barbecue Sandwich

I have spent the better part of my life in South Carolina, and I am a Carolinian through-and-through. I love mustard-yellow barbecue sauce and hash over rice. Hash over rice, in fact, may well be the best barbecue side dish ever concocted. But when it comes to barbecue sandwiches, I have to say that the state of Tennessee has us licked hands down.

This was driven home to me when I stopped off at an unassuming little barbecue place on the side of the highway in Sweetwater, Tennessee, on the drive back from my visit to Benton's Smoky Mountain Country Hams. Bradley's Pit B-B-Q and Grill doesn't have much character, but the waitresses were very friendly and, man, did they ever serve a good barbecue sandwich.

As I was writing my recent re-evaluation of Charleston's Home Team BBQ, I kept thinking about the sandwich I'd had that afternoon from Bradley's, and the more I thought about it the more I realized that it was a near-perfect sandwich. And, when I dug through my digital camera and came up with the picture I had snapped, I knew that it was true.

The sandwich from Bradley's wasn't large--just a regular sized hamburger bun with a modest amount of meat. But, the bun was toasted with a good soaking of butter so the edges were crispy and brown. The meat was smoky and delicious, with lots of little crispy burnt-end bits to add texture, and it was chopped just right--not too fine so that it lost all its consistency (like Eastern North Carolina barbecue often does), but not as ropy and chewy as pulled pork, either. The coleslaw was just right, too, adding just enough crunch to round out the experience.

And, since it was small and compact, you could eat the sandwich one-handed while driving down a Tennessee mountain highway without totally staining your pants legs.

Like a great cheeseburger, a great barbecue sandwich is an exercise in balance, with just the right ratio of meat to sauce to bun. And the boys in Tennessee seem to have mastered the art.

Guide Dogs

One afternoon in July, the author Barry Hannah took to the small roads south of Oxford, Mississippi, where he lives, to visit the grave of friend and fellow writer Larry Brown. Hannah hadn’t been out this way in some months. He missed an important turn at a place called the Yocona River Inn and had to stop at a country store to ask directions.

“Excuse me,” Hannah said to the woman behind the counter. “Can you tell me which way is the Yocona Inn? We’re trying to find our friend Larry Brown’s place.”

The woman returned a vacant look.

“Larry Brown—he was a very fine writer,” Hannah pressed on. “He lived right around here. Do you read his books?”

The clerk did a weird abased shrug but didn’t answer. Hannah paid for his Coke and cigarettes and departed, vexed.

“It’s just unbelievable to me, the lack of pride and curiosity,” he said, pulling his Jeep Cherokee onto the blacktop. “If the people out here should be reading anybody, it ought to be Larry Brown. This is what he wrote about—these people, life out on these roads, and in these little stores. I guess they’re busy with their televisions. Man, it just nauseates me. It’s sick and dumb.”

Southern letters suffered a cruel deprivation when a heart attack took Larry Brown in November 2004. Brown, a former captain at the Oxford Fire Department, wrote straight, bold books about lives gone wrong in north Mississippi. That the clerk did not recognize Hannah himself, arguably the Deep South’s best living writer you have perhaps never read, bothered him not at all, but to a highly partial observer, the oversight seemed about like Hemingway strolling unrecognized through the streets of Key West.

Barry Hannah’s fame is of a peculiar kind. Ask people about him, and either they’ll say they’ve never heard the name (despite his nominations for both the National Book Award and the Pulitzer Prize) or they’ll get a feverish, ecstatic look before they seize you by the lapels and start reeling off cherished passages of his work. Echoes of familiar Southern tropes appear in Hannah’s novels and short stories: outlandish violence, catfish, desperate souls driven half mad by lust and drink. But in Hannah’s fiction the South becomes an alien place, narrated in a dark comic poetry you’ve never heard before, peopled with characters that outflank and outwit the flyspecked conventions of Southern lit. A Civil War scribe whose limbs—save his writing arm—are shot off. A serial killer who looks like Conway Twitty and makes his victim suck a football (“moan around on it some”) before beheading him. A Wild West widow who lashes a personal ad to a buzzard in hopes of finding a man. In Hannah’s panoramas, you’ll find hints of William Faulkner, rumbles of Charles Bukowski, and the tongue-in-cheek grotesquerie of David Lynch. But the fierce inventiveness of Hannah’s prose makes him something sui generis entirely, a writer who renders the project of comparison a farce.

“We stand in awe of him,” says the novelist Richard Ford. “There’s an electricity that galvanizes his sentences and connects one word to the next that basically creates a whole new syntax….He just completely rejiggered everything that the term South calls to mind. Whatever affected all the writers who are the sons and daughters of William Faulkner, Barry somehow eluded.”

His departure from Dixie’s literary main is not accidental, Hannah said, but grows from a violent allergy to the antebellum banalities that can plague the Southern mode.

“The canned dream of the South is something I’ve resisted my entire career; it disgusts me,” Hannah said. “And being Southern isn’t always a graceful adjective; it’ll kill you sometimes. Often, it’s shorthand for ‘Don’t bother reading this because it’s just gonna be a lot of porches and banjos.’”

Hannah may bridle at being herded into regional corrals, yet you’d be hard-pressed to turn up a belle-lettrist below the Mason-Dixon Line who doesn’t applaud him for jumping the proprieties of traditional Southern lit.

1247 E. McLEMORE and 1179 DUNNAVANT: HAWKINS GRILL and BIG S GRILL     These two places, one a ghost and the other not, were homes to legendary pitman J.C. Hardaway, who died in 2002. He cooked for years at Hawkins, and then moved to the Big S, where he worked at the time of his death. In this pictu ... » See Ya at » What Gets Me Hot

J.C. Hardaway Big S BBQ (1924-2002) Greatest Hits!

I, for one, miss J.C. Hardaway's barbecue sandwich and The Big S Grill...

Terrible to find out that our favorite pitmaster has passed away. JC Hardaway, who made the best chopped pork sandwiches and hamburgers in Memphis, passed away sunday at age 78.

Visiting the Big S to chow down on JC's food was a weekly ritual. JC would bring out a pad of paper and we'd jot down the orders while he brought out our quarts of beer, always chuckling to himself about something or other, always enthused that we came for his food.

our standard approach was to order one cheeseburger and one chopped sandwich- the heat from the bbq would be tempered by the burger, and everything then washed down by some cold beer. Damn! The combination of flavors and the permanently-midnight interior decor of the big S made the the whole experience otherworldly- we never wanted to leave.

Ribs weren't always available- possibly because JC seemed to get the biggest ribs i've ever seen- and maybe buffalo ribs weren't always for sale in Memphis? When we did opt for the ribs,they were tangy, salty, and sweet. And big enough for at least one more meal.

It was always great taking foreigners into this "bad area" and watching their responses as they tasted the food. It was great the way JC would greet 'em "where are you from? France? Have you heard of me? I'm world-famous!" It was great the time jay went nuts and ate 4 cheeseburgers. or was it bbq sandwiches? it was a lot of food, either way. It was great when we were watching the hopeless, hapless Grizz beat the Lakers on tv in the Big S. It was great when we finished the Big S t-shirts, with JC's face on the back.... turned out to be a limited edition. I hope you got yours.

A group of us went to see him a while back when he first went into the hospital and brought him some things, but he was heavily medicated and so out of it that i think we confused him more than helped. JC, true to form, kept trying to get out of bed to fix my friend eric a cheeseburger.

we miss you JC.

 

J.C. Hardaway, Pit Master, 1924-2002

by Lolis Eric Elie

It was Frank Stewart's memory that led us to Hawkins Grill that May night in 1993. As a boy, growing up in Memphis, he had eaten barbecue at that small, unheralded place. All those years later, the flavor of the place lingered in his memory.

The sandwiches we would eat that night at Hawkins Grill would be the first of many we would ingest in the course of preparing our book, Smokestack Lightning: Adventures in the Heart of Barbecue Country. It was an unfortunate beginning, in a way. J.C. Hardaway, the pitmaster at Hawkins Grill, would come to represent for me and for many the ultimate in barbecue mastery. Little did we know that biting into those sandwiches we would put ourselves on a long and disappointing road. We tasted barbecue all over this vast country of ours. None of it was better than what we ate that night at Hawkins Grill. J.C.'s was a meticulous method.

Sitting on a hot grill, there was a pork shoulder wrapped in aluminum foil. As Al Green or Albert King or Frankie Beverly played on the jukebox, J.C. cut a few slices and set them to warm on the grill. On the same grill, he toasted the hamburger buns. While the meat cooked, he splashed them with barbecue sauce from an old Palmolive dish detergent bottle. The meat was then placed on a worn chopping board, chopped with a dull clever, placed on the toasted bun, topped with a mayonnaise-based coleslaw, cut in half, stuck with a toothpick, and served.

It was a sandwich like that one that led me to write, "In J.C. Hardaway, the shoulder sandwich has discovered its Stradivarius." The sentiment was not mine alone. J.C. was the only chef invited to cook twice at the Southern Foodways Alliance's annual symposium. There is no more exacting audience for American food than that crowd. He wowed them as he did everyone.

You would think that in Memphis, Tennessee, a barbecue crazed town, that a man like J.C. Hardaway would be a local legend, right up there with B.B. King and Elvis Presley. But truth be told, he worked in relatively obscurity, known only by the folks in the neighborhood and the few serious connoisseurs who sought him out near the corner of Bellview and McLemore. The local food critics didn't know him. And even at Hawkins, his genius wasn't appreciated. The owners sold the place and the new owners deluded themselves into thinking they could cook as well as J.C. The business died while J.C. moved around the corner to the Big S Grill, where he completed his career.

Little by little he came to be more widely known. He was mentioned in magazine articles, and in his hometown newspaper. He was honored with the Keeper of the Flame award by the Southern Foodways Alliance, and his fans even had t-shirts and business cards printed up for him. But the end was bittersweet. Years of standing up 12 hours a day, cooking, serving, and cleaning took its toll. His advanced age and failing health made it difficult for him to fully enjoy the accolades that were his in later life.

But when those many midnights turned to mornings and when the small aisle of Hawkins was filled with dancers and there were as many empty quart beer bottles on the bar as there were full ones left in the cooler, what emerged on the plate from J.C. Hardaway's cramped kitchen was as much about nostalgia as it was about food. The taste of his sandwiches invoked the ancestors. And as you ate at Hawkins, the nostalgic details of your own biography in food played in your mind, while you chewed with an intense silence.

So it is fitting now that for the happy few who knew J.C. and his genius, he has become a legend. An ancestor. And years from now, when we are that much further from his era and its culinary ideals, we will still conjure that flavor in our mouth's memory and smile.

- Lolis Eric Elie

 

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Memphis pit masters Raymond Robinson (Cozy Corner Barbecue) and J. C. Hardaway (Big S Lounge) serve up their origin stories and talk meat—from Boston butt to ribs to Cornish hens.

Smokestack Lightning, a Day in the Life of Barbecue. Filmmakers and serious eaters Scott Stohler and David Bransten of Bay Package Productions follow ten subjects from five different states, exploring "the history and tradition of this food from its rural beginnings to its present day incarnation in large-scale commercial organizations."

J.C. Hardaway is a famous Memphis pit master and owner of the Big S. Lounge. His sauce is simple and very good.

J.C.Hardaway's Famous BBQ Sauce

  • 1 - 18 ounce bottle of Kraft Hickory Smoked BBQ Sauce
  • 1 3.5 ounce bottle Liquid Smoke
  • 1.5 lbs. granulated sugar. (I use half that amount.)
  • 4 cups white or red vinegar (I use Mussleman's apple cider vinegar.)
  • 1 - 16 ounce bottle Hunt's Tomato Ketchup (J.C. says it has to be Hunt's.)


You can add a touch of fire, like Tabasco, if you like. I heat it it up to dissolve the sugar but don't boil it. It keeps for a long time in the fridge.

 

Common terms and phrases

Page 10 - Pour the batter into the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack.
Page 282 - Place 2 cups watermelon puree, the sugar, corn syrup, and salt in a saucepan and bring to a boil. Reduce the heat to low and simmer for about 20 minutes.
Page 37 - Cover the pan with foil and bake for 45 minutes. Remove the foil and bake for 10 minutes.
Page 123 - Put the water, ham, and beans into a large saucepan and bring to a boil. Reduce the heat to medium and simmer until the beans are tender, about 2 hours.
Page 277 - /i hours or until golden brown on top and a knife inserted in the center comes out clean. Remove the pan from the oven and allow to sit for 5 minutes, then cut into squares and place in individual serving bowls.
Page 27 - Meanwhile, combine the ketchup and brown sugar in a small saucepan and cook over medium heat until the sugar dissolves and the sauce is warm.
Page 16 - Drain and set aside. Cook the bacon in a large skillet over medium heat until crisp, about 4 to 5 minutes.
Page 54 - ... vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A glass jar that used to contain mayonnaise or juice works well. Refrigerate for...
Page 219 - Combine the flour, sugar, baking powder and salt in a large bowl. Cut the butter into small pieces and scatter over the dry ingredients.

I, for one, miss J.C. Hardaway's barbecue sandwich and The Big S Grill... Terrible to find out that our favorite pitmaster has passed away. JC Hardaway, who made the best chopped pork sandwiches and hamburgers in Memphis, passed away sunday at age 78. Visiting the Big S to chow down on JC's food was ... » See Ya at » What Gets Me Hot

June 9, 2012

Munchhausen

Munchhausen (Russian Edition by Devrien) cover retouched

By Gottfried Franz (1846-1905) [Public domain], via Wikimedia Commons

By Gottfried Franz (1846-1905) [Public domain], via Wikimedia Commons ... » See Ya at » What Gets Me Hot

YouTube Limbs Andthings

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Feed Play all   Joe Pass Blue Side of Jazz gaejangguk 22 views YouTube History (Gaejangguk) Posted by Limbs Andthings 2:11 2 minutes ago Joe Pass Blue Side of Jazz http://whatgetsmehot.poster ... http://whatgetsmehot.poster ... Joe... 6 views gaejangguk commented: "Joe Pass" guitar Jazz "Blue Side o ... » See Ya at » What Gets Me Hot

Elvis Guinness World Record


Elvis in the Guinness World Record book


Most Hit Singles On US Chart

Elvis Presley had a record 149 hit singles on the Billboard Hot 100 between 1956 and 1996. THe King of rock 'n' roll took his first step towards a musical career at the age of eight, when he won $5 in a local singing contest in Tupelo, Mississippi performing the Red Folley ballad, "Old Shep".


Most US No. 1 Albums By A Male Solo Artist

Elvis Presley had a record nine solo albums reach the number one spot on the US chart. They were - Elvis Presley (1956), Elvis (1956), Loving You (1957), Elvis Christmas Album (1957), GI Blues (1960), Something For Everybody (1961), Blue Hawaii (1961), Roustabout (1964), and Elvis - Aloha From Hawaii (1973).


Most Weeks On UK Singles Chart

Elvis Presley's 111 hits have spent a total of 1,149 weeks in the UK singles chart since "Heartbreak Hotel" debuted on May 11, 1956. In the weeks following his death on August 16, 1977, his record sales predictably rocketed. Sales of the tragically fitting "Way Down" went way up - propelling Presley once more to the number one spot.


Shr2-01

Most Consecutive Weeks On UK Singles Chart

Elvis Presley is the artist with the most consecutive weeks in the UK chart. His 13 hit singles, from "A Mess Of Blues", in 1960, to "One More Broken Heart For Sale", in 1963, spent an unbroken 144 weeks in the chart.


Most Hit Albums On UK Chart

As of February 2001, Elvis Presley had 100 hit albums in the UK chart. This is just one of the 15 records held by The King - others include "Most No.1 Singles In The UK Chart", "Most No.1 Hit Singles By A Solo Artist", and "Most Fan Clubs".


Most RIAA Certificates Held By A Single Artist

The recording artist with the most certified titles ever is Elvis Presley with 235. This total is comprised of 132 gold, 70 platinum, and 33 multiplatinum certificates. RIAA stands for the Recording Industry Association of America.


Most Platinum Certificates For Record Sales

The only audited measure of record sales in the USA is certification by the Recording Industry Association of America (RIAA). Elvis Presley holds the record for the most platinum certificates issued by the RIAA, with 70.


Most Charted Artist

Elvis Presley's records spent a cumulative total of 1,155 weeks on the UK singles chart since his first hit Heartbreak Hotel released on May 11, 1956.


Most Fan Clubs

There are more than 613 active Elvis Presley fan clubs worldwide, accounting for a total membership 510,489. The longest running of these is the French "La Voix d'Elvis", founded in January, 1956, by Evelyne Bellemin. It currently has 30 members. His fans take all kinds of guises -there's even a group parachuting Elvis impersonators called the "Flying Elvi", the 10 high-altitude look-alikes can be booked to drop in on any occasion!


Richest Dead Celebrity
In the year 2000, 23 years after he died of a heart attack, Elvis Presley earned $35 million (�25 million.) Since he first launched his recording career, Elvis has sold more than one billion albums, generating fat royalty checks for his family. Elvis left daughter Lisa-Marie his Graceland mansion in Memphis, Tenn., which earns $15 million (�10.5 million) annually in admission fees, while $5 million (�3.5 million) was earned by selling Presley related articles like T-shirts and toys.
Some folks say he's still working at a gas station in Tennessee, or stacking shelves in a local Wal-Mart, or performing as a wedding singer. But the career of the dead Elvis is proving to be much more lucrative than any of these professions. In 2000 the Elvis estate earned $35 million from record sales, merchandise, and licensing deals.

WANT TO KNOW MORE?
Elvis is an icon. Let's look at how people become icons and how you too could end up immortalised in history! An important first step is to capture a moment or happening in history. Elvis is a great example - he didn't invent rock 'n' roll, but his charisma, stage presence, and great voice brought it to a whole new audience. Like the film star James Dean (who was one of Presley's heroes), Elvis also captured a new spirit of rebellion among America's youth in the 1950s. The way Elvis used to gyrate his hips caused controversy back then, but icons are often controversial - just look at Eminem.

CHECK THIS OUT...
In 1970 there were 250 professional Elvis impersonators. Today there are estimated to be 35,000. If this trend continues at the same rate there will be 700 million Elvis impersonators by 2060 - that's double the population of the USA and Canada combined.


Most Durable Elvis Impersonator

The world's most durable Elvis Presley impersonator was Belgium's Victor Beasley. The boundless Belgian had been belting out The King's tunes since 1955, a total of 48 years, and spanned every stage of the late King's career - from the early rockabilly days right through to the lavish showmanship of the Vegas era. Like Elvis, Vick also developed his singing voice at a local church, and in another parallel with the life of the King, did military service in Germany. "They were stationed very close," explained Vick's wife. "But unfortunately they never met." The boogieing Belgian - whose favorite number was "Pledging My Love" - had transformed his home in Wuurstwezel, just outside Antwerp, into a shrine to The King, which he named "Small Graceland". He had also recently been made an honorary citizen of Tulepo - the King's birthplace.


Most Valuable Hair

The most valuable hair clippings sold at auction are a mass of dark black cuttings from the head of Elvis Presley. The King's curls were sold by his personal barber, Homer "Gill" Gilleland, for $115,120 (�72,791), buyer's premium included, to an anonymous buyer during an online auction held by MastroNet Inc., Oak Brook, Illinois, USA, on November 15, 2002. The lock of hair is approximately 8 cm (3 in) in diameter and is accompanied by letters of authenticity from Tom Morgan Jr. (detailing their history), John W Heath (the world's foremost Elvis memorabilia expert) and John Reznikoff of University Archives (the world's most respected authority in the field of hair collecting).

Elvis in the Guinness World Record book Most Hit Singles On US Chart Elvis Presley had a record 149 hit singles on the Billboard Hot 100 between 1956 and 1996. THe King of rock 'n' roll took his first step towards a musical career at the age of eight, when he won $5 in a local singing contest in Tup ... » See Ya at » What Gets Me Hot