BGS 5+5: Adam Chaffins

Artist: Adam Chaffins
Hometown: Louisa, Kentucky
Latest Album: Trailer Trash EP (released May 16, 2025)
Personal Nicknames: “Chaffins”

Genre is dead (long live genre!), but how would you describe the genres and styles your music inhabits?

I’ve considered myself a multi-genre artist from the beginning. While I feel confident identifying as a country artist, that label doesn’t capture the full range of my influences. Growing up, I listened to country alongside Top 40 hits and classic rock – those styles shaped my ear just as much. In high school, I discovered bluegrass and jazz, and during college I really dove deep into those genres and honed my craft within them.

All of those influences have filtered into my writing today and I think that’s especially clear on this new EP. Music, like culture, is becoming increasingly interconnected and multi-dimensional. It’s exciting to see more country artists exploring new spaces and I want to make music that is part of that evolution.

Which artist has influenced you the most – and how?

Speaking of multi-genre artists, Willie Nelson is a great place to start. He’s part of the foundation of country songwriting – hell, songwriting in general. His music draws from so many different influences and we wouldn’t have the classic Willie Nelson records without that breadth.

It’s tough to single out just one artist as my biggest influence, but more often than not, when I’m writing a line or delivering a phrase, I catch myself asking, “What would Willie do?” His sound has never felt forced or put on – it’s authentic because he’s lived every word of it. Beyond the music, his lessons in patience and positivity have been a huge influence on me and have played a big part in keeping me grounded and continuing to make music.

Which elements of nature do you spend the most time with and how do those impact your work?

I love the outdoors – it’s essential for my creativity. Whether I’m kayaking on the lake, hiking with my dog, or cycling down country backroads, being outside helps me reset. When I’m feeling bogged down by the ‘business’ side of music, stuck on a lyric, or just need a break from a piece I’m learning, nature gives me the space to clear my mind. It’s like a creative reset button – being in the elements helps me return with energy and perspective.

What was the first moment that you knew you wanted to be a musician?

Some of my earliest memories are of wanting to be a musician – or at least be around musicians. I had toy guitars and drum sets and would just bang away, trying to get the sounds in my head out long before I had any idea what I was doing.

One moment that really stands out happened before I could even read or write. A local DJ I was obsessed with was doing a promo at a car lot and my mom took me to meet him. I thought he was the gatekeeper to all of music. I remember scribbling on sticky notes – what I explained were the instruments and band members I wanted for my future group. He smiled, folded the notes, and tucked them into his shirt pocket with a wink, just before going back on the air.

Looking back, that moment felt like an early manifestation. Even then, I knew music was where I wanted to be – I just didn’t have the words for it yet.

If you didn’t work in music, what would you do instead?

I love to cook. When the world shut down during COVID and there were no shows to play, I got a big offset smoker trailer and started smoking whole chickens outside a locally owned grocery store. Honestly, I probably earned fans faster with barbecue than I ever have with music…

That said – it’s tough work. Tending fires inside a steel pit during a Tennessee summer isn’t for the faint of heart. But then again, neither is rolling around the country in a van playing songs for strangers. I guess one just happened to be the dream I had first. I still cook and smoke meat whenever I can and, if I weren’t making music, I could absolutely see myself doing that full-time.


Photo Credit: Natia Cinco

Root 66: Eli Paperboy Reed’s Roadside Favorites

Touring artists spend so much of their time on the road that they, inevitably, find all the best places to eat, drink, shop, and relax. Want to know where to find the best burger, beer, boots, or bunks? Ask a musician. Better yet, let us ask them for you.

Artist: Eli Paperboy Reed
Hometown: Brooklyn, NY
Latest Project: My Way Home

 

Hello, Dallas

A photo posted by Eli "Paperboy" Reed (@elipaperboyreed) on

Tacos: Fuel City – Dallas, Texas. This is literally inside a gas station, but it may have the best tacos in the country. The barbacoa is so flavorful and the tortillas are all made fresh. It is definitely worth going out of your way for. Plus each taco is only $1.66! Perfect for post-show eats because they’re open 24 hours.

Record Store: The Attic – Pittsburgh, Pennsylvania. If you’re a 45 guy like me, the Attic is the place to go. Shelves upon shelves full to the brim with singles and more on the counters. If you happen to be after something they don’t have in the store, they might be able to get it across the street in their warehouse that has an additional 100,000 records in it. Seriously. There are lots of great record stores, though, and honorable mentions go to In Your Ear in Boston, Charlemagne Records in Birmingham, Friends of Sound in Austin, and Logan Hardware in Chicago.

Barbecue: Oklahoma Joe’s (aka Joe’s of Kansas City) – KC, Missouri / Cozy Corner – Memphis, Tennessee. We’ve had a lot of barbecue over the course of many tours, and honestly it’s hard to pick just one, but for overall variety, I have to go with Joe’s. Incredible ribs, burnt ends, and brisket — and the sides aren’t just an afterthought like they are at so many places. Tied with Joe’s, though, is Cozy Corner in Memphis. Probably the best ribs in the world and, amazingly, they have smoked Cornish Game Hen! A Memphis institution that got ravaged by fire last year, they are currently housed across the street, but are moving back to their original space later this Spring.

 

This is Robert, the pitmaster at Cozy Corner BBQ. He's been here since 4 am to bring us the best BBQ around.

A photo posted by Eli "Paperboy" Reed (@elipaperboyreed) on

Healthy/Refined Food: The Cheese Shop – Des Moines, Iowa. While not exactly healthy food, the Cheese Shop is definitely a diamond in the rough when it comes to food on the road. Situated literally 30 seconds from I-235 in Des Moines, the Cheese Shop has an incredible selection of charcuterie, pickles, and, of course, cheese. When you’ve had your fill of burgers and tacos, it’s definitely a nice surprise in the vast cornfields of Iowa.

TIki Bar: The Saturn Room – Tulsa, Oklahoma. The proliferation of tiki bars around the country continues unabated and the Saturn Room is one of the best. My piano player, the venerable J.B. Flatt, has become quite the connoisseur and we patronized many tiki bars on this most recent American tour. Saturn Room was probably at the top of the list for service and quality, but runners up include Hidden Harbor in Pittsburgh and Archipelago in DC.

Truck Stop: Tebay Services – M6, Orton, UK. My favorite American truck stop has already been mentioned (see Fuel City, above), but my favorite in the world is Tebay services. It’s off the M6 in Northern England and has a farm-to-table restaurant — you can literally see the farm! — inside of it. Incredible, home-cooked food when you’re expecting another bag of Tyrell’s Potato Chips is a beautiful thing.

 

Fingers crossed…

A photo posted by Eli "Paperboy" Reed (@elipaperboyreed) on

Day Off Activity: Gotta Groove Record Plant – Cleveland, Ohio. It just so happens that a friend of mine works there, but if you’re a touring musician, you can reach out to the fine folks at Gotta Groove and they will give you a tour of their record pressing plant! Go ahead and nerd out when you watch how little plastic pellets become your favorite album and annoy the workers while they try to work around your pursuit of the perfect instagram post.

Fried Chicken: Harold’s Chicken – Chicagoland. If you couldn’t already tell what our tour priorities are, you probably know by now. Harold’s Chicken has a soft spot in my heart from the time I lived in Chicago, but it is seriously good. Get yourself a half-dark dinner with hot AND mild sauce and you won’t be sorry. Also, go to a location on the South Side, the ones that are north of the loop don’t cook it the same way.

Tour Hobby: Homemade postcards. Incredibly, the U.S. Postal Service will mail just about anything you put a stamp on, as long as it’s the right size. Get a piece of cardboard from a discarded merch box and draw something on it. Anything. Then stick it in the mail with a stamp and send it to your friends. It definitely passes the time in the van, and you come up with some weird stuff …

Coffee Shop: Groundwork – Hollywood, California. Whenever you tour all the way across the U.S., you inevitably end up in L.A. for a couple days before turning around and heading back east. Most of that time, at least for me, is spent at Groundwork. Bright and sunny, great coffee, good food, nice people … and it’s across the street from Amoeba Records. You get your breakfast, your coffee, and then you go record shopping and you start to feel like a person again.

MONTH OF MEAT: The Birds and the BBQs

Sweet goodness. It’s a month of meat.

This go ‘round, we’re taking our cookbook Out of Our Kitchens literally. Fire up the charcoal. We’re facing our fears. Time to chain up, ladies and gentlemen, because we’re grillin’.

And because we’ve got the meat munchies this month, we want to take the opportunity to touch on the holy trinity of grilling: chicken, ribs, and pork belly. To ensure we’re steadfast in our carnivorous crusade, let’s start with the ABCs of barbecue — how to make the perfect BBQ sauce and cook us one hell of a bird.

Barbecued Chicken
-Original recipe by Mary Koehler of Fair Haven, N.J. (A fine American, I’m sure.)

3/4 cup water
3/4 cup brown sugar
1/4 cup apple cider vinegar (Because that’s how we roll, but I’m sure white vinegar works, too.)
1 cup catsup (That’s right! This recipe actually called for “catsup!” We made two different batches of this: one with the Plumb Catsup we made back in June, and the other with store-bought tomato ketchup. The sauce made with Plumb Catsup was INFINITELY BETTER. Treat yo’self.)
3/4 cup Worcestershire sauce (however you say it)
1/4 cup lemon juice
4 tsp. dry mustard
4 tsp. paprika
4 tsp. salt
2 tsp. chili powder
2 tsp. cayenne pepper

This is how they do it: 

"Mix together. Salt cut up chicken to taste. Place in casserole and spoon the barbecue sauce onto the chicken being careful to cover each piece. Cover and bake at 500 degrees for 15 minutes, then reduce heat to 375 degrees and bake for 1 hour and 45 minutes. Remove the cover for the last 20 minutes and baste several times."

This is how we do it (for your grilling pleasure): 

FOR THE SAUCE: Combine all of the barbecue sauce ingredients in a bowl, and whisk together. Pour liquid into a saucepan and bring to a boil over high heat on a stovetop. Once mixture reaches a boil, turn down to simmer (something like medium-low heat) and stir frequently for the next hour. DON’T SKIMP ON THE STIRRING. This stuff will burn and stick to the pan, so be attentive. If the sauce is still watery after the hour is up, let it continue to simmer for an extra 10 or so minutes — show it some love. Once the sauce has thickened and is still piping hot, pour into sterilized jars and seal lids. (The above ingredients yield a little more than a pint of sauce.) Store in dark place — think pantry or cupboard, rather than cavern or well.

THE NIGHT/EARLY MORNING BEFORE: Brine your bird. Thanksgiving turkeys aren’t the only fowl that like a good soak. You can’t swing a dead cat without hitting a brining recipe online (there’s a ton of them), but we wanted to keep it simple. Take 6 cups lukewarm water and whisk in a heaping 2/3 cup of salt and a heaping 1/3 cup of sugar until they dissolve. To keep things “NEAT” and “TIDY” (the way my grandmother liked it) put your chicken parts (we bought a 4-pound bird from a local meat market, had them break it down) into a gallon storage bag, and then put the bag into a large plastic bowl so nothing will tip over. (Smart, right?) Next, pour the brine into the bag and remove as much air as you can, seal it, and give everything a generous shake. (Feel free to do this in time with the melody of Billy Joel’s “We Didn’t Start the Fire.”) Let it sit in the fridge for 6-8 hours.

THE DAY OF: After the chicken has brined overnight, pour out liquid and pat it dry before putting it on the grill. Rub the chicken pieces liberally with the barbecue sauce you made earlier. I am broke so I don’t have a charcoal chimney (one of those things you heat up the coals in), but if you got one, light it up about three-quarters full. When the coals are heated through and gray, pile them on one side of the grill, keeping the other side empty. (Also, if you’re a fancy type and have wood chips, this would be a heck of a time to use them. Feel free to SMOKE THAT CHICKEN UP.) Make sure you oil your grates, rather than using a cooking spray; take pride in what you are using around your food — a halved onion on the end of a grilling fork dipped in olive oil is a great way to grease up your grill. Place chicken, skin side down, on the cool side of the grill and cover. Cook until chicken begins to brown (depending on the temperature of the grill this can take up to 30 or so minutes); check on the chicken mid-way through to make sure it’s not browning too fast.

Next, move the chicken near to, but not over, the charcoal. (If your coals look like they are dying, you might need to add a handful to reinvigorate the pile.) Begin flipping over the chicken pieces and, shoot, since you’ve made it this far, start finessing that bird with your bangin’ homemade barbeque sauce every five minutes or so until sticky. Do this while you liberally sip a beer of your choice — 10-15 minutes. (If you’re like me, it may take two beers.) This is hard work. Make sure you enjoy the little things.

Once you get yourself that sticky chicken, move the pieces over top of the coals and continue to brush your bird until the sauce becomes crusty and caramelized. (The internal temperature of a chicken breast should be around 160-165 degrees; legs, thighs, and drumsticks around 175 degrees.) Use a meat thermometer to check on the done-ness of the chicken. Take the chicken off the grill when it reaches temperature. Serve extra barbecue sauce on the side to show your loved ones you care.

WET NAPS.

The Bgs Life Weekly Roundup: Hot Chicken, Graceland Too, Joshua Trees and More

We're not just into music here at the BGS. We want to paint an entire picture for you, knitting together the lifestyles, talents, and culture of this Americana quilt we love so dearly. That's why we've taken the time to scour the web and collect the best food, style, travel, and lifestyle pieces that are affecting hearts and minds in a positive way. Here are some of our favorite stories of the week below. Do you have any recommendations? Let us know in the comments!

Culture

Photo courtesy of Oxford American

• You've heard of Graceland, but how about Graceland Too? Read about the legendary spot at Oxford American

Food

Photo courtesy of National Geographic

• Nashville's hot chicken is more than just great food. Learn about the history of the dish at The Bitter Southerner

National Geographic explains why barbecue tastes so darn good. 

Nature

Photo courtesy of Outside Online

• Joshua trees are being threatened by California's drought. 

Travel

Photo courtesy of T Magazine

• Check out eerie end-of-summer photos from vacation spots in New Jersey.