Ab-Soul Adds To Joey Bada$$ Vs. West Coast Feud On Untitled Track
Although the song plays more like a warning shot than a full-on diss record, Ab-Soul's intent is not lost in the bar-heavy performance. He takes on Joey Bada$$ with respect for his peer and their longstanding relationship, but stands firm in knowing the power in his own skills and solidarity with the West Coast. In his upload, he repurposed an image posted on January 2018 by his close friend Armon 'Doe Burger' Stringer, who passed away in 2021.
'Come to find out STEEZ was the leader of the whole s**t/Wish we could've bust it down more 'fore he transitioned,' he rhymed, paying homage to the Pro Era crew and the late Capitol STEEZ. 'Fast forward, 4-7 on me permanently/Meanin', if you f**king with them, then you f**king with TDE/This a competitive game, ni**as better be in shape/ Catch you a friendly fade, then keep it that way.'
In the two-part track, Ab-Soul also makes sure listeners 'Don't forget the dash' and sends shots outside of the rappers entangled in the drawn-out feud.
'Carson across my belly, I'll prove I won already/ Bar none, don't cross the ninety-one without a pass/You gon' need credentials and premium gas/And I'ma slap Akademiks when I see him.'
The song comes after Joey Bada$$ hopped in the booth, defending himself amid disses from Ray Vaughn, Daylyt, and AZ Chike in his attempt to bait Kendrick Lamar to respond. A highlight of the entire ordeal came when the 1999 rapper joined Ab-Soul and Big Sean in a Red Bull Spiral freestyle cypher where everything was laid on the table.
'At the end of the day, I was going to be super cool but f**k it, man. I choreographed the whole sh*t,' explained the 38-year-old to VIBE. 'Because of the whole thing with Joey and a couple of the homies. I knew he was going to have something to say about that.'
He continued to detail, 'Me and Joey are really close, obviously. And so, we had to let the world know that we are just keeping it on wax. Hip-Hop is competitive, it's a sport. It's real healthy, but it's not…it doesn't have to be disrespectful or dangerous or anything like that…We can get busy and still shake hands.'
More from VIBE.com
Joey Bada$$ And Serayah Can "Bearly Wait" For Newborn In Baby Shower Pics
DJ Akademiks Clowns Ab-Soul For Being Legally Blind In Response To Diss Track
Joey Bada$$, Serayah Announce They're Having A Baby Boy
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Miami Herald
9 hours ago
- Miami Herald
Susan Cowsill was 7 when she joined the Cowsills in 1966. She's on tour with them now
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And she is the only one who, as an in-demand studio musician, has sung on albums by such diverse artists as Nanci Griffith, Hootie & the Blowfish, Dwight Twilley, Giant Sand, Red Kross and such Louisiana-bred acts as the Radiators and Zachary Richard. "I was a 'singer/entertainer' up until I was 30, which is when I learned to play guitar," said Cowsill, speaking from her New Orleans home. "Then, I learned to be a musician and a songwriter, and that changed everything for me. It added to my already rich and wonderful life musical life." Cowsill's musical life began unusually early by almost any standards. She was barely seven in 1966 when she joined her family's band, the Cowsills, which served as the real-life inspiration for the hit 1960s TV show "The Partridge Family." The Cowsills featured her five older brothers - John, Paul, Barry, Bob and Bill - and their mother, Barbara. Their father, William "Bud" Cowsill, was their manager until a year after Susan became a member. The group made six albums between 1966 and 1971. Their hit singles included "The Rain, The Park and Other Things," "Indian Lake" and the chart-topping "Hair," the title track from the musical of the same name. "It obviously wasn't everyday life, but I didn't view being in the Cowsills as anything other than being in my family," Susan Cowsill recalled. "We made life on the road very entertaining for ourselves. One year we had an early concert on Halloween and my dad arranged for me to go trick-or-treating in whatever city we were in. "We had a tutor on the road with us for really only one year. We went to 'professional schools' for a year in New York and in Los Angeles. They both had (options) where we could send in our work from the road, and that's what we did. Nobody learned anything! We were filling in each other's notebooks like crazy. It wasn't normal in any way shape or form." With their wholesome image, rich vocal harmonies and well-crafted but unthreatening songs, the Cowsills were embraced as a clean-cut pop alternative to the increasingly more edgy rock music of the 1960s. Were Susan and her brothers eager to rebel and create less commercial, more challenging music than their record company would allow? "One hundred percent, but mostly my brothers," she said. "I was the youngest and was more tagging along but paying attention. My brothers were amazing musicians and songwriters. They started as an R&B band and were very serious about what they were doing. As often happens, the image of the band was taken over by the record company and they went with the 'wholesome family' thing. That's okay, but the music got hijacked." 'The band was done' The Cowsills disbanded after the release of their arresting 1971 album, the Crosby, Stills, Nash & Young-inspired "On My Side." Susan was all of 12. 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The group was chronicled in the 2010 documentary "Family Band: The Cowsills Story," which premiered in the band's home state at the Rhode Island International Film Festival. As has been the case for nearly all of the nearly one-dozen Happy Together tours the Cowsills have been featured on, Susan Cowsill is the only female musician. "Susan is like so cool," said Turtles' singer Ron Dante. "She makes everybody feel like they are in the family. She is a great singer and is a spark plug who keeps things running. She relay brings energy everywhere she goes. She is an amazing person," Fellow Happy Together tour artist Gary Puckett also happily sang her praises. "Susan is absolutely wonderful," he said. "She's an earth mother who watches out for everybody on the tour. She fills the space with happiness." The Cowsills have been inducted into the California Music Hall of Fame and New York's Long Island Hall of Fame. Susan Cowsill is delighted she and her brothers Bob and Paul get to tour together annually. "What is surprising to me," she said, "is not that I'm playing with the guys - we'll do that until our last breath - but that we have a (regular) job. The Happy Together Tour is the first job security I've had in the music business. "This is the 11th year for us with the tour. I like to say that we have jobs, but we have different time clocks and pay periods than most people." Copyright (C) 2025, Tribune Content Agency, LLC. Portions copyrighted by the respective providers.
4 days ago
Barbecue recipes from Windy City Smokeout
The Windy City Smokeout is underway in Chicago, and for fans of great barbecue who aren't in town to enjoy, "Good Morning America" is bringing a taste of the food and music festival to your kitchen at home. Two esteemed pitmasters from restaurants participating in the annual outdoor festival joined "GMA" on Thursday to share some tasty recipes to recreate anytime. The competitors are vying for a $10,000 prize for the charity of their choice. Soul & Smoke from Chicago is competing for Chicago Chefs Cook, which raises money "for humanitarian causes near and dear to our community," according to its website, and Ubons BBQ from Yazoo City, Mississippi, is competing for Hogs for the Cause, a charity that helps children fighting brain cancer. Impress your barbecue loving friends and family this summer with their full recipes below. Pork Steak with Creamy Comeback Slaw Serves 4 Ingredients Pork steak 4 pork steaks, 1/2 inch thick (about 6 to 8 ounces each) 1/4 cup dry rub (Ubons recommends their Barbeque Princess Dust) 3 cups Ubons barbecue sauce, warmed on the grill 1 cup Ubons Meat Marinade (see below) Ubons Meat Marinade ingredients 1/2 cup soy sauce 1/2 cup Worcestershire sauce Juice of 1 lemon 1 tablespoon chopped garlic Directions For the marinade: Combine all marinade ingredients in a bowl and mix well. For the pork steaks: Season pork steaks to taste with Barbeque Princess Dust and let rest at room temperature for 15 to 45 minutes. Start the steaks on the cooler side of the grill. While cooking, baste the steaks with Ubons Marinade using a barbecue mop or mister every 5 minutes, flipping before each baste. After about 20 minutes on the grill (10 minutes per side), begin glazing the steaks with barbecue sauce. To glaze, dip the steaks into the warmed sauce, return to the grill, and repeat 3 to 5 times, flipping and dipping every 4 to 5 minutes until cooked to desired doneness. Creamy Comeback Slaw Makes 6 to 8 servings Ingredients 1 head cabbage, shredded 2/3 cup mayonnaise 2/3 cup Ubons barbecue sauce 1/2 cup apple cider vinegar Barbeque Princess Dust, to taste 2 tablespoons everything seasoning Salt and pepper, to taste Directions In a large mixing bowl, salt the shredded cabbage and pour in the apple cider vinegar. Let sit for about 20 minutes at room temperature. Add equal portions of mayonnaise and barbecue sauce. Mix to combine. Season with Barbeque Princess Dust. Add everything seasoning to the cabbage and mix well. Let sit before serving. Serve with pork steaks. Store in the refrigerator for up to 3 to 4 days. Barbecue tips from Ubons chef Leslie: - Don't add barbecue sauce too early -- its sugar content can cause burning. - Use a spray bottle filled with apple juice or marinade to keep meat moist and flavorful. - Pull meat off the grill slightly early to allow for carryover cooking and juicier results. - Customize your barbecue rubs and sauces with flavors you already love. "Put good stuff with good stuff and you get good stuff." - Don't forget the sides -- grilled veggies topped with herbs, goat cheese and balsamic can elevate any plate. Buttermilk Brined Chicken Wings Serves 4-6 Ingredients 5 pounds chicken wings For the marinade 1 quart buttermilk 1 cup water 2 1/2 tablespoons kosher salt 1 tablespoon black pepper 1 tablespoon granulated onion 3 tablespoons granulated garlic 2 teaspoons Soul & Smoke Cajun Seasoning Blend 2 tablespoons ground thyme 1 tablespoon ground thyme 1/2 tablespoon ground allspice Soul & Smoke Original BBQ Sauce, for serving Directions Whisk all marinade ingredients in a large bowl until thoroughly combined. This amount will marinate up to 5 pounds of chicken wings. Place wings in a plastic or glass container and pour marinade over them. Toss to coat, cover and refrigerate for 48 hours. Do not marinate longer than 2 days or the meat will become too tender and start to break down. Preheat the grill. Set up a two-zone fire: one high heat zone and one lower, indirect heat zone. Lightly oil the grill grates to prevent sticking. Remove wings from the marinade and pat them dry. Discard the marinade. Grill the wings over indirect heat, turning every 5 to 7 minutes to ensure even cooking and render fat. Once nearly done, move to the high heat zone to crisp the skin, grilling 3 to 5 minutes per side. Wings are finished when meat starts pulling from the bone and internal temp reaches 165 F -- about 20 to 35 minutes total cook time. Serve hot with Soul & Smoke Original BBQ Sauce. - The 48-hour buttermilk marinade ensures juicy, flavorful wings. - Use two-zone grilling to control heat -- start low and finish high for the perfect sear. - Oil the grates, not the wings, to avoid flare-ups and help get beautiful grill marks.
Yahoo
5 days ago
- Yahoo
Doechii And Tyler, The Creator Preview New Song Produced By Pharrell At Louis Vuitton Paris Show
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