Chords for Steep Canyon Rangers - "Meet The Steeps: Mike Guggino"
Tempo:
112.85 bpm
Chords used:
Gm
D
Eb
C
E
Tuning:Standard Tuning (EADGBE)Capo:+0fret
Start Jamming...
[Gm]
[C] Mike Gugino is probably the [Bm] voice of reason in our band.
He's kind of [Gm] the rock and roller of the bunch.
Also a fierce Monroe style mandolin player, so I really [C] appreciate his traditional take
on the [D] mandolin.
And then you know, him and Woody are [Gm] like brothers, and they sing like brothers.
They grew up in the Catholic church singing in choir together, and as altar boys together.
I got interested in traditional Italian music [F] mostly because of my [Bm] grandfather, who was
[D] a violin player.
He played classical [Gm] violin, but he always played music, and he played this one melody
I'll never forget.
[E] [C] [Bm]
[Am] [Gb] It got me thinking [E] about being [B] Italian, and [D] I'm a mandolin player, but [G] I [C] came into it
like [Eb] most mandolin players do in the United [A] States, through bluegrass.
That [G] song, he kind of made me think about it for a [Gb] second and say, well, the mandolin
actually comes [Bm] from Italy, and it's the [A] most Italian, [F] sort of the most [D] quintessential Italian
instrument there is.
And [Gm] I knew, [Gm] obviously there was this whole repertoire of music, this whole [Eb] style of folk
music that I'd never even heard [Gm] or knew about.
[D] After that I started doing a little bit of research, and there's a lot of music out there.
So I actually started a group here [Bb] [Gm] around town [Gb] with [C] Nicky playing violin, not [E] fiddle,
and [Gm] our friend Barrett Smith playing guitar.
And [G] it's a lot like bluegrass.
It's a lot like [Eb] old-time music.
It's dance [D] music.
It's dance [Eb] tunes.
[D] [E]
[C] [Gb]
The Italian music [E] has definitely snuck into my bluegrass playing, [E] I think in a good way.
For one, it really [C] helped me understand on the mandolin the tremolo.
[Gb] And I don't think I [Eb] really had a good grasp on the way the tremolo was supposed to sound
until I [Ebm] started learning the Italian music.
It really helped me with that.
Just getting the speed
[G]
[A]
That's something I [Gbm] really picked up from [F] listening to [E] Italian players play.
I [D] think maybe another [Em] area that [G] the Italian music has sort of crept into some of my songwriting
a little bit.
[D] The song Knob Creek that you mentioned before that's on the new record is in a [Gm] minor key,
G minor.
And [D] a lot of people have said, [Gm] come up after the show and said,
that minor key song sort of sounds Greek or Italian or something.
And I said, well, [Cm] I didn't [D] intend for it to be that way, but I guess it kind of does.
And I think the minor [Gm] key [Em] chord progression, [Gm] that it sort of sounds like that.
It sounds like some of the Italian tunes that we play.
[Dm] [Gm]
[Dm] [D] [Dm] [Gm]
[Eb] [C]
[Bm] [C] [G] So today I'm making [Eb] a [Em] traditional Italian [Eb] dish called shrimp fra diavolo, which means brother devil.
And it's a spicy shrimp with red [D] pepper flakes and [Eb] garlic and onions and tomatoes.
And I'm going to serve it [Dm] over angel hair [Gm] pasta.
I started cooking when I was in college, really.
I [Cm] worked in restaurants and kitchens.
And that's [D] where I really learned how to cook.
Both my father and my [Gm] grandfather [E] liked to cook as well.
And so cooking always seemed like something [E] that I wanted [Gm] to do.
I remember every Sunday [G] morning [Gm] after the family would go to church, we'd come home.
And my [D] dad would cook like [Eb] a lasagna or [Gm] manicotti or just [Eb] fresh pasta, something [D] like that.
So now we're just waiting for the onions to caramelize a little bit, get kind of clear and translucent.
And then we're going to add our tomatoes.
[G] And I'm using a fire roasted diced tomato and the juices, one [G] can.
And [Gm] we're going to add the garlic and the best part, a little bit of wine.
Kind of like music, you know, cooking, I think it just takes [D] a lot of practice and it's something
you have to [Gm] work at for years to get really good at.
You know, I certainly just like music, feel like the [Eb] more I do it, the [F] better I am at
it and the more comfortable I [Gm] feel doing it.
Start to be creative with it and you know, you see a recipe and maybe you try it, you
know, the way it is on the recipe for the very first time you do it.
But the next time maybe you try to add your own [D] little touch to it, your own little influence.
[D] And I certainly have done [Gm] that with this dish.
A little bit more parsley at the end and there you [Cm] go.
Shrimp Fra [D] Diablo.
Bon [Gm] appetito.
[C] Mike Gugino is probably the [Bm] voice of reason in our band.
He's kind of [Gm] the rock and roller of the bunch.
Also a fierce Monroe style mandolin player, so I really [C] appreciate his traditional take
on the [D] mandolin.
And then you know, him and Woody are [Gm] like brothers, and they sing like brothers.
They grew up in the Catholic church singing in choir together, and as altar boys together.
I got interested in traditional Italian music [F] mostly because of my [Bm] grandfather, who was
[D] a violin player.
He played classical [Gm] violin, but he always played music, and he played this one melody
I'll never forget.
[E] [C] [Bm]
[Am] [Gb] It got me thinking [E] about being [B] Italian, and [D] I'm a mandolin player, but [G] I [C] came into it
like [Eb] most mandolin players do in the United [A] States, through bluegrass.
That [G] song, he kind of made me think about it for a [Gb] second and say, well, the mandolin
actually comes [Bm] from Italy, and it's the [A] most Italian, [F] sort of the most [D] quintessential Italian
instrument there is.
And [Gm] I knew, [Gm] obviously there was this whole repertoire of music, this whole [Eb] style of folk
music that I'd never even heard [Gm] or knew about.
[D] After that I started doing a little bit of research, and there's a lot of music out there.
So I actually started a group here [Bb] [Gm] around town [Gb] with [C] Nicky playing violin, not [E] fiddle,
and [Gm] our friend Barrett Smith playing guitar.
And [G] it's a lot like bluegrass.
It's a lot like [Eb] old-time music.
It's dance [D] music.
It's dance [Eb] tunes.
[D] [E]
[C] [Gb]
The Italian music [E] has definitely snuck into my bluegrass playing, [E] I think in a good way.
For one, it really [C] helped me understand on the mandolin the tremolo.
[Gb] And I don't think I [Eb] really had a good grasp on the way the tremolo was supposed to sound
until I [Ebm] started learning the Italian music.
It really helped me with that.
Just getting the speed
[G]
[A]
That's something I [Gbm] really picked up from [F] listening to [E] Italian players play.
I [D] think maybe another [Em] area that [G] the Italian music has sort of crept into some of my songwriting
a little bit.
[D] The song Knob Creek that you mentioned before that's on the new record is in a [Gm] minor key,
G minor.
And [D] a lot of people have said, [Gm] come up after the show and said,
that minor key song sort of sounds Greek or Italian or something.
And I said, well, [Cm] I didn't [D] intend for it to be that way, but I guess it kind of does.
And I think the minor [Gm] key [Em] chord progression, [Gm] that it sort of sounds like that.
It sounds like some of the Italian tunes that we play.
[Dm] [Gm]
[Dm] [D] [Dm] [Gm]
[Eb] [C]
[Bm] [C] [G] So today I'm making [Eb] a [Em] traditional Italian [Eb] dish called shrimp fra diavolo, which means brother devil.
And it's a spicy shrimp with red [D] pepper flakes and [Eb] garlic and onions and tomatoes.
And I'm going to serve it [Dm] over angel hair [Gm] pasta.
I started cooking when I was in college, really.
I [Cm] worked in restaurants and kitchens.
And that's [D] where I really learned how to cook.
Both my father and my [Gm] grandfather [E] liked to cook as well.
And so cooking always seemed like something [E] that I wanted [Gm] to do.
I remember every Sunday [G] morning [Gm] after the family would go to church, we'd come home.
And my [D] dad would cook like [Eb] a lasagna or [Gm] manicotti or just [Eb] fresh pasta, something [D] like that.
So now we're just waiting for the onions to caramelize a little bit, get kind of clear and translucent.
And then we're going to add our tomatoes.
[G] And I'm using a fire roasted diced tomato and the juices, one [G] can.
And [Gm] we're going to add the garlic and the best part, a little bit of wine.
Kind of like music, you know, cooking, I think it just takes [D] a lot of practice and it's something
you have to [Gm] work at for years to get really good at.
You know, I certainly just like music, feel like the [Eb] more I do it, the [F] better I am at
it and the more comfortable I [Gm] feel doing it.
Start to be creative with it and you know, you see a recipe and maybe you try it, you
know, the way it is on the recipe for the very first time you do it.
But the next time maybe you try to add your own [D] little touch to it, your own little influence.
[D] And I certainly have done [Gm] that with this dish.
A little bit more parsley at the end and there you [Cm] go.
Shrimp Fra [D] Diablo.
Bon [Gm] appetito.
Key:
Gm
D
Eb
C
E
Gm
D
Eb
_ _ [Gm] _ _ _ _ _ _
_ _ _ _ _ _ _ _
_ _ _ [C] _ Mike Gugino is probably the [Bm] voice of reason in our band.
He's kind of [Gm] the rock and roller of the bunch.
Also a fierce Monroe style mandolin player, so I really [C] appreciate his traditional take
on the [D] mandolin.
And then you know, him and Woody are [Gm] like brothers, and they sing like brothers.
They grew up in the Catholic church singing in choir together, and as altar boys together.
I got interested in traditional Italian music _ [F] mostly because of my [Bm] grandfather, who was
[D] a violin player.
He played classical [Gm] violin, but he always played music, and he played this one melody
I'll never forget. _
[E] _ _ _ _ _ [C] _ [Bm] _ _
_ _ [Am] _ _ _ [Gb] It got me thinking [E] about being [B] Italian, and [D] I'm a mandolin player, but [G] I [C] came into it
like [Eb] most mandolin players do in the United [A] States, through bluegrass.
That [G] song, he kind of made me think about it for a [Gb] second and say, well, the mandolin
actually comes [Bm] from Italy, and it's the [A] most Italian, [F] sort of the most [D] quintessential Italian
instrument there is.
And [Gm] I knew, [Gm] obviously there was this whole repertoire of music, this whole [Eb] style of folk
music that I'd never even heard [Gm] or knew about.
[D] After that I started doing a little bit of research, and there's a lot of music out there.
So I actually started a group here [Bb] [Gm] around town [Gb] with [C] Nicky playing violin, not [E] fiddle,
and [Gm] our friend Barrett Smith playing guitar.
And [G] it's a lot like bluegrass.
It's a lot like [Eb] old-time music.
It's dance [D] music.
_ It's dance [Eb] tunes.
_ _ [D] _ _ _ [E] _ _ _
[C] _ _ _ _ _ [Gb] _ _
The Italian music [E] has definitely snuck into my bluegrass playing, [E] I think in a good way.
For one, it really [C] helped me understand on the mandolin the tremolo.
[Gb] And I don't think I [Eb] really had a good grasp on the way the tremolo was supposed to sound
until I [Ebm] started learning the Italian music.
It really helped me with that.
Just getting the speed_
_ [G] _
_ _ _ _ [A] _ _ _ _
That's something I [Gbm] really picked up from [F] listening to [E] Italian _ players play.
I [D] think maybe another [Em] area that [G] the Italian music has sort of crept into some of my songwriting
a little bit.
[D] The song Knob Creek that you mentioned before that's on the new record is in a [Gm] _ minor key,
G minor.
_ And [D] a lot of people have said, [Gm] come up after the show and said,
that minor key song sort of sounds Greek or Italian or something.
And I said, well, [Cm] I didn't [D] intend for it to be that way, but I guess it kind of does.
And I think the minor [Gm] key [Em] chord progression, [Gm] that it sort of sounds like that.
It sounds like some of the Italian tunes that we play.
_ [Dm] _ _ [Gm] _ _ _
[Dm] _ _ _ [D] _ _ [Dm] _ _ [Gm] _
_ _ [Eb] _ _ _ [C] _ _ _
[Bm] _ _ _ [C] _ _ [G] So today I'm making [Eb] a [Em] traditional Italian [Eb] dish called shrimp fra diavolo, which means brother devil.
And it's a spicy shrimp with red [D] pepper flakes and [Eb] garlic and onions and tomatoes.
And I'm going to serve it [Dm] over angel hair [Gm] pasta.
I started cooking when I was in college, really.
I [Cm] worked in restaurants and kitchens.
And that's [D] where I really learned how to cook.
Both my father and my [Gm] grandfather [E] liked to cook as well.
And so cooking always seemed like something [E] that I wanted [Gm] to do.
I remember every Sunday [G] morning [Gm] after the family would go to church, we'd come home.
And my [D] dad would cook like [Eb] a lasagna or [Gm] manicotti or just [Eb] fresh pasta, something [D] like that.
So now we're just waiting for the onions to caramelize a little bit, get kind of clear and translucent.
And then we're going to add our tomatoes.
[G] And I'm using a fire roasted diced tomato and the juices, one [G] can.
And [Gm] we're going to add the garlic _ and the best part, a little bit of wine.
_ Kind of like music, you know, cooking, I think it just takes [D] a lot of practice and it's something
you have to [Gm] work at for years to get really good at. _
_ You know, I certainly just like music, feel like the [Eb] more I do it, the [F] better I am at
it and the more comfortable I [Gm] feel doing it. _
Start to be creative with it and you know, you see a recipe and maybe you try it, you
know, the way it is on the recipe for the very first time you do it.
But the next time maybe you try to add your own [D] little touch to it, your own little influence.
[D] And I certainly have done [Gm] that with this dish.
A little bit more parsley at the end and there you [Cm] go.
Shrimp Fra [D] Diablo.
Bon [Gm] appetito. _ _
_ _ _ _ _ _ _ _
_ _ _ _ _ _ _ _
_ _ _ _ _ _ _ _
_ _ _ _ _ _ _ _
_ _ _ [C] _ Mike Gugino is probably the [Bm] voice of reason in our band.
He's kind of [Gm] the rock and roller of the bunch.
Also a fierce Monroe style mandolin player, so I really [C] appreciate his traditional take
on the [D] mandolin.
And then you know, him and Woody are [Gm] like brothers, and they sing like brothers.
They grew up in the Catholic church singing in choir together, and as altar boys together.
I got interested in traditional Italian music _ [F] mostly because of my [Bm] grandfather, who was
[D] a violin player.
He played classical [Gm] violin, but he always played music, and he played this one melody
I'll never forget. _
[E] _ _ _ _ _ [C] _ [Bm] _ _
_ _ [Am] _ _ _ [Gb] It got me thinking [E] about being [B] Italian, and [D] I'm a mandolin player, but [G] I [C] came into it
like [Eb] most mandolin players do in the United [A] States, through bluegrass.
That [G] song, he kind of made me think about it for a [Gb] second and say, well, the mandolin
actually comes [Bm] from Italy, and it's the [A] most Italian, [F] sort of the most [D] quintessential Italian
instrument there is.
And [Gm] I knew, [Gm] obviously there was this whole repertoire of music, this whole [Eb] style of folk
music that I'd never even heard [Gm] or knew about.
[D] After that I started doing a little bit of research, and there's a lot of music out there.
So I actually started a group here [Bb] [Gm] around town [Gb] with [C] Nicky playing violin, not [E] fiddle,
and [Gm] our friend Barrett Smith playing guitar.
And [G] it's a lot like bluegrass.
It's a lot like [Eb] old-time music.
It's dance [D] music.
_ It's dance [Eb] tunes.
_ _ [D] _ _ _ [E] _ _ _
[C] _ _ _ _ _ [Gb] _ _
The Italian music [E] has definitely snuck into my bluegrass playing, [E] I think in a good way.
For one, it really [C] helped me understand on the mandolin the tremolo.
[Gb] And I don't think I [Eb] really had a good grasp on the way the tremolo was supposed to sound
until I [Ebm] started learning the Italian music.
It really helped me with that.
Just getting the speed_
_ [G] _
_ _ _ _ [A] _ _ _ _
That's something I [Gbm] really picked up from [F] listening to [E] Italian _ players play.
I [D] think maybe another [Em] area that [G] the Italian music has sort of crept into some of my songwriting
a little bit.
[D] The song Knob Creek that you mentioned before that's on the new record is in a [Gm] _ minor key,
G minor.
_ And [D] a lot of people have said, [Gm] come up after the show and said,
that minor key song sort of sounds Greek or Italian or something.
And I said, well, [Cm] I didn't [D] intend for it to be that way, but I guess it kind of does.
And I think the minor [Gm] key [Em] chord progression, [Gm] that it sort of sounds like that.
It sounds like some of the Italian tunes that we play.
_ [Dm] _ _ [Gm] _ _ _
[Dm] _ _ _ [D] _ _ [Dm] _ _ [Gm] _
_ _ [Eb] _ _ _ [C] _ _ _
[Bm] _ _ _ [C] _ _ [G] So today I'm making [Eb] a [Em] traditional Italian [Eb] dish called shrimp fra diavolo, which means brother devil.
And it's a spicy shrimp with red [D] pepper flakes and [Eb] garlic and onions and tomatoes.
And I'm going to serve it [Dm] over angel hair [Gm] pasta.
I started cooking when I was in college, really.
I [Cm] worked in restaurants and kitchens.
And that's [D] where I really learned how to cook.
Both my father and my [Gm] grandfather [E] liked to cook as well.
And so cooking always seemed like something [E] that I wanted [Gm] to do.
I remember every Sunday [G] morning [Gm] after the family would go to church, we'd come home.
And my [D] dad would cook like [Eb] a lasagna or [Gm] manicotti or just [Eb] fresh pasta, something [D] like that.
So now we're just waiting for the onions to caramelize a little bit, get kind of clear and translucent.
And then we're going to add our tomatoes.
[G] And I'm using a fire roasted diced tomato and the juices, one [G] can.
And [Gm] we're going to add the garlic _ and the best part, a little bit of wine.
_ Kind of like music, you know, cooking, I think it just takes [D] a lot of practice and it's something
you have to [Gm] work at for years to get really good at. _
_ You know, I certainly just like music, feel like the [Eb] more I do it, the [F] better I am at
it and the more comfortable I [Gm] feel doing it. _
Start to be creative with it and you know, you see a recipe and maybe you try it, you
know, the way it is on the recipe for the very first time you do it.
But the next time maybe you try to add your own [D] little touch to it, your own little influence.
[D] And I certainly have done [Gm] that with this dish.
A little bit more parsley at the end and there you [Cm] go.
Shrimp Fra [D] Diablo.
Bon [Gm] appetito. _ _
_ _ _ _ _ _ _ _
_ _ _ _ _ _ _ _
_ _ _ _ _ _ _ _