Eric B & Rakim - Follow The Leader

1988. I remember that year well, as that was the year that hip-hop really blew up as an art form and popular music across the United States and was the first year of a period of unparalleled creativity that spawned the best hip-hop releases. A white kid like me living in suburban Northern VA didn’t have much access to hip-hop, I got most of my fix from my next door neighbor who moved there from NYC and had a bunch of mix and radio tapes. I was already into Run-DMC (as a lot of American kids were), but in 1988 MTV started Yo! MTV Raps! which brought numerous videos of artists I’ve never seen, dancing around in the Puma sweats and the super dookie rope chains, with the MCs jumping and dancing, and the DJs looking cool as shit just nodding with the headphones on. The one I remember that summer was the video for Rob Base & DJ E.Z. Rock’s “It Takes Two” which I thought was the greatest song ever created and that tape NEVER left my walkman, and was the anthem of the summer from the baseball fields, the pool, and playing it on my friend’s boom box when we would hang out in someone’s yard as I was trying to kiss Ginger Bennet. So 1988 was the start of myself taking a huge interest in girls, and the real beginning of a love affair with hip-hop. It is kind of cool that a music shares the same age and maturation as yourself. Hip-hop and I were born around the same time, and both evolved to that next level in 1988. There are different opinions but most will claim that hip-hop’s Golden Age was 1988-1995 and I would tend to agree. 1988 saw the breakaway of goofy party raps and focused on fierce lyrical delivery and vocabulary, coupled with extremely innovative production techniques involving sampling, stereo mixing and additions of effects into the music. Gone was the days of a MC rapping over a TR-808 beat, producers like Marley Marl, Eric B, Ced Gee, and the Bomb Squad were weaving tapestries of complex beats that still sound fresh today. 1988 saw such incredible albums released as Public Enemy’s It Takes A Nation Of Millions To Hold Us Back¸ Ultramagnetic M.C.s Critical Beatdown, Big Daddy Kane’s Long Live The Kane, and of course the record in question Eric B & Rakim’s Follow The Leader. It was one of those years in musical history where everything just came together, and came out at the right time.

A common feeling of hip-hop from this time period is that many listeners are worried at first that it will sound jaded and elementary. However I would point out that EARLY hip-hop from 1979 to 1983 (the year when Run-DMC came out and changed the face of the game) sounds pretty silly these days. The beats are basically 2 bars from a disco record played over and over and the rhymes are about the party. But by the time 1988 came around, hip-hop had evolved to a more complex definitive art form; a parallel of 1988 vs. 1981 hip-hop would be like comparing 1967 to 1961 rock. Both latter periods obviously were influenced by the previous music, but then extended it and made it more complex. Which is why I think Follow The Leader is such a ground breaking record.

Now before I go into the production and rhyme techniques I would like to point out that this record, is a prime example where Side A is considerably better than Side B, almost to the point where it would have been better to be an EP. Aside from the sucka MC diss track with the unique (at that time) beat in reverse production “No Competition”, the rest of the tracks on the second part of the record don’t hold up well to the first part. Now that I got some negative comments out:

The triad of “Follow The Leader”, “Microphone Fiend”, and “Lyrics Of Fury” may be one the greatest openings of a hip-hop album ever. All three tracks hit you in the face with a 4-finger ring that spells MIKAR on your forehead when you look in the mirror.

“Follow The Leader” starts out with it a devastatingly liquid bassline setting the tone of gritty dreams, and a very eerie string sample weaved in and out L to R. To be honest if an instrumental version of this could come out today with Amon Tobin'’s name attached to it and no one would blink. Ever time I hear this track I’m amazed about how inventive this was for 1988 (and probably 2007). The samples flow incredibly well around the simple drum loop, pushed harder by the horn stabs that grow in strength through the bars. In fact this is one of the first examples I can think of a hip-hop beat using volume in the stereo mix, and it totally compliments the overall menacing tone. And why should it be menacing? Because Rakim at this time would straight up MURDER any MC that would try to come his way. NO ONE sounded like this, and his place in the MC hall of fame cannot be understated. His rhyme delivery is very quick but he makes a point that you hear ever word he says. True in 1988 braggadocio was still the name of the game, but Rakim does it better than anyone else.

But my favorite track is “Microphone Fiend”, as this was the first video I saw and my first glimpse of Eric B & Rakim. It opens up with the badass guitar sample of Average White Band’s “Schoolboy Crush” with some “ahh” vocals under the mix. When Rakim comes on its just…..

COOL! Cause I don’t get upset, I kick a hole in the speaker pull the plug and I JET!

(btw this is the first instance I know of when a recording studio is referenced as the lab…..worthy of recognition in and of itself). Rakim is at his best for the rest of his track, and many of these verses have been sampled in a lot of places. It’s too difficult to even write about his rhyme technique for this song, just listen to it.

Then comes the riot starter, b-boy circle former, the infamous “Lyrics of Fury”. Now a lot of producers in 1988 were using “Funky Drummer” but I think this is the best usage of it. They either sampled it off of a copy they found in a sewer, or just twisted the filter knob just so to give it that distance-dirty sound to it. Plus that hard guitar thrown over it? This shits on that Sinead O’Connor remix. Replay the instrumental at 130 BPM and it’s an instant killer jungle track. Rakim never sounds like a happy person, but he is straight up ANGRY on this track. He seems to be jumping at you, punctuating his rhymes perfectly syncopating ontop the right snare hits off the drum loop. His rhymes are so strong that he even pleads that that he killed someone with them. ‘Nuff said.

An honorable mention goes to “Eric B Never Scared” the DJ track. The beats aren’t as inventive except for the delay effect, but I just how he scratches a sample stating “God is a living man…” Can’t really argue with that…..

In summary I will just state that 1988 was the year when hip-hop really grew up and broke out as an art form, and that this record is a testament to that. Sure more complex records with better MCs have been released since this one, but listening to Follow The Leader either in 1988 or 2005 you can’t help but nod your head.

Kansas City BBQ

Kansas City, MO - Home of jazz and blues, Arrowhead, the George Brett Super Highway, and of course mouth-watering, cholesterol-laden, smoky barbecue! Now I have been to Kansas City before and have tried about 6 different joints, so I’d like to think I have a pretty good idea of what to expect. But first some background:

Since KC is smack in the middle of the U.S., and was once a main stopping point for shipping goods to/from west and east, it has incorporated its unique take on BBQ by combining many aspects and flavors from other parts of the country. Many workers from the South who came up north to work in factories and meat packing industry in Chicago, stopped in Kansas City. Many stayed and brought their cooking techniques with them. BBQ is thought to have originated in the South created by African-Americans, and it is they who through their migrations in the early 20^th century brought it to Memphis, Texas, and Kansas City. Music, along with food also emigrated here. KC was considered a jazz and blues mecca in the 1920s and 1930s with such greats as Count Basie and Charlie Parker being leading musicians there playing in many clubs in the now-historic 18^th & Vine District.

Before the review I’d like to go over some primers on KC BBQ and how it differs from other American smoked meat bastions, namely Texas and Carolina, which are two of the more popular American BBQ variants.

o Sauce: Texas is known for their spicy tomato based sauce made with chili peppers, and Carolina is known for their tangy vinegar based sauce. KC is primarily known for a sweet & spicy tomato based sauce, with a heavy molasses flavor. While all establishments have their own sauces, and make variations, the standard sauce is the molasses & tomato based one.

o Meat: Again the middle of the road. Texas is known for ONLY smoking beef and Carolina known for ONLY smoking pork. Well KC does BOTH, as well as turkey, chicken, salami and if you are lucky to find it…bologna. One great meat option that is only found in KC is burnt ends. Burnt ends are the end pieces of the beef brisket which are chopped up and either served on top of white bread or in a sandwich. They have a slightly charred skin, but are very succulent and tasty as they are from the fatty ends of the brisket.

o Sides: As in other BBQ Kansas City establishments also serve an array of sides, including BBQ beans, cole slaw, and French fries. Most places also offer pickle slices and/or dilly beans (pickled green beans). For either sandwiches or as a side to a platter, Wonder bread is served. It goes great with sopping up the juices from the meat and extra sauce.

I have been to 7 or 8 BBQ eateries in Kansas City, and all are fantastic with different sauces, preparations and meat varieties. But since I was only there for a weekend, I would have to limit my BBQ experience to two of the most well known establishments: Gates and Arthur Bryant’s.

Gate’s BBQ

Gates BBQ is a small chain with six locations around Kansas City founded in 1946. Their menu is classic KC, serving beef, ham, pork, turkey, burnt ends, and the lauded sausage. They are also well-known for their BBQ sauce and rubs, which I read are looking to have national distribution but can also be ordered off their website. Pulling into the parking lot you can see the smokestack protruding from the roof spewing wonderful hickory smoke, coming from their huge smokers. You can just picture the racks of ribs, beef brisket, ham and turkeys aging and slowing cooking in all the woodsy goodness.

When entering you are greeting with a friendly “How ya doin? Can I take your order?” from the woman behind the counter. Behind her you can see the cooks pulling meat out of the smoker then chopping to precision. I went for the basics:

o Ham on bread – actually a double-decker sandwich

o BBQ beans

o Side of pickles

o Extra slices of bread

o Mug of MGD ($2!!!)

o Sides of sauces:

o Original

o Extra Hot

o Sweet & Spicy

Gate’s puts a minimal amount of their Original sauce on the sandwich itself; which I approve as I like to taste the true smoky flavor of the meat without the sauce overpowering. However, one shouldn’t discount the sauce at Gate’s. You can serve yourself the sauce with little dishes, which provided myself the full gamut: Original, Extra Hot and Sweet & Saucy. The Original has a great smoky flavor, and not too sweet. Definitely more of a classic barbecue sauce. My favorite is the Sweet & Spicy, which provides the same smokiness, but with a molasses aftertaste. It was perfect for dunking the sandwich and extra bread in.

The beans were perfunctory; good size beans with chunks of bacon simmering in the Original sauce. BBQ beans are always a great side for BBQ.

The ham on bread can never go wrong at Gate’s. Actually I went for the burnt ends first, but they were out that day. I wouldn’t be able to return to Gate’s so I went for my #2 which is the ham on bread. The ham itself was juicy and smoky, and was loaded between the Wonder bread. As I wrote, the Original sauce was applied sparingly, but I loved dunking the corners into the Sweet & Spicy. Just fantastic honest BBQ

Arthur Bryant’s

Claimed by many foodies to be not only the best BBQ, but also the best restaurant in the country. Definitely the most famous BBQ join in Kansas City, Arthur Bryant’s is located right in the 18^th & Vine historic area. Walking in through the screen door is entering BBQ mecca: sparse dining room, pictures on the wall of celebrities and politicians eating at Bryant’s, and the long line. Bryant’s is known for their somewhat gruff ordering procedure: walking in a line you yell what you want to the people on the other side of the glass, where you can see some of the smokers and cooks working. Once you make your order you grab a tray and utensils; the cooks take the meat (ribs, turkey, ham, beef, etc) and then chop it up. Throw it on a plate and then give you about 6 slices of Wonder bread. Then you call out your sides and drink.

• Meat Combo
• Sausage on bread
• Burnt ends
• Fries
• Pitcher of Bud (shared with my brother; and it being only 12pm was served with a big smile from the cashier)
• Bunch of pickle slices from the big jar by the register

First thing first: the portions are HUGE. A regular order of fries can easily be shared, and when the guys carving up the meat they give you generous portions, and of course the requisite Wonder bread.

While I prefer Gate’s Original sauce, Bryant’s is also great in the KC tradition. Smoky and sweet, with a nice sharp tang. It can be somewhat strong so they don’t use too much on their meat (other than burnt ends, where the sauce compliments the charred bits).

Burnt ends from Bryant’s may be one of the best food items in America. As mentioned they are unique to Kansas City, and Arthur makes the best. Nice huge chunks of charred brisket thrown on top of white bread, with Bryant’s sauce slathered over. It can be eaten as a sandwich, but it is too large that a fork is necessary. While this part of the brisket isn’t as tender as what is cut for the regular beef plate, those in the know jump for the burnt ends. You can definitely taste a good amount of smoke in the meat, and while it isn’t soft, the charred ends give so much flavor coupled with the sauce that you don’t mind chewing and savoring every bite.

The sausage may not be the most popular, but it is still an item to get. Like a smoked or Italian sausage, a BBQ sausage is pork but isn’t formed in casings. Rather the sausage is made with meat and spices, ground together and then smoked as a whole item. When served it is sliced and served on bread (as a double-decker sandwich), resembling a cold cut. The flavor is divine. The combination of the spiced pork flavor, hickory smoke and sauce is just a wonderful creation of the Food Gods. The texture is somewhat flimsy and light (picture bologna) but very tender and juicy. If only ever deli would serve BBQ sausage as a sandwich item, we would be in a happier world.

Arthur Bryant’s, the king of the meat. Easily the most famous BBQ joint in Kansas City, and the meats and sauce live up to the reputation. There is a large blow-up copy of an editorial cartoon published by the Kansas City Star the day after Bryant died. Bryant himself is standing before the pearly gates with his suitcase, with St. Peter’s arm around him asking the one important question: “Did you bring the sauce?”

Luckily he left some of it to us here.