Spicy BBQ Chicken Marinade

It’s an ideal time to throw stuff on the barbecue which is a great American tradition of course an ideal time also for me to introduce you to the spicy BBQ poultry marinade and extremely simple marinade which consists of four simple spices so we have cayenne right here we have turmeric paprika and black pepper those are the basic ingredients now as a a definition of a marinade is something that is a liquid where you emerge different ingredients so that the liquid absorbs into whatever you’re cooking barbecuing etc
In this case we have soy sauce right here now of course if you’re sensitive to gluten you can always use tomorrow but if you’re sensitive to soy sauce will have put in in this for this recipe or you’re out of luck we’re going to add to the soy sauce some lemon juice and then of course our basic ingredients which is cayenne turmeric paprika and black pepper now those are the basic ingredients and by itself
these ingredients just fabulous for a poultry marinade to this i’m going to
add some optional ingredients and that is some chili oil and some garlic put
these over here
there we have it
I’m going to stir this up make sure all the ingredients are mixed into the soy
sauce and lemon juice
now ideally you want to mix this marinade and after we introduce the
poultry to it
you want to let it marinate for about what overnight ideally or a minimum of
three to four hours really now the poultry
we have here we have some chicken thighs some chicken legs and one of my
this is a game hand this is a Cornish game hen now i’m going to share
something with you as you can see I’ve made some shallow slits in the flash
here now never to the bone
because that will dry up the meat ok so we’re going to suspend this in the
marinade like so it’s all in there and I’m going to turn it over now what I like to do is once I turn this over a few times

make sure it’s all coded I’d like to leave this skin side up not like to spoon it spoon the marinade over the flash here ok
and if you have the opportunity it will be ideal if you could halfway through
the marinating . if its overnight just go in the refrigerator and turn this
over and spoon some more of this delicious stuff there
now you don’t need
now you don’t need to add salt to this I want to explain some of the spices and
ingredients to you the additional ingredients which is the soy sauce now
this always always provides the saltiness the the lemon provides the
Todd and then we have the Cayenne which gives it a nice bite the paprika
provides a nice smoky flavour
turmeric adds color and flavor and of course the black pepper is a peppery
you know pepper and cayenne don’t actually conflict there even though they
are pungent there a little bit spicy so to speak
they do have their distinct flavors so we’re going to place this in the
refrigerator and marinated i do overnight but if you get up in the
morning and feel like doing something on the Bobby in the afternoon
that should suffice this is an extremely simple marinade and I’m sure you’re
going to really enjoy
so let’s go throw this on the barbecue so i’m not an expert on BBQ but I do
know a couple of things and one thing is as we play this by ear
right on the charcoal side is to have the skin side up first
we are beautiful summer but three thighs here on one side
and on the other side i’m going to place the Cornish game hand and then the legs
now I generally don’t brush this with any of the marinades or any of the
marinade because this is marinated well enough so that place it on there and
then I’m gonna cover it up
open the vent and let it cook there we have it
this is the result of this spicy Tom a spicy BBQ poultry marinade the college
game hand the chicken drumsticks and thighs they look absolutely fabulous and
believe me it really is a delicious and simple marinade to use when you prepare
poultry we accompany this with some pics salsa picante of simply thrown together
tomatoes onions cilantro salt pepper and some lime juice and some tortillas
I hope you enjoyed this presentation I’m sure you will enjoy the marinade
I’m due next September ami for the complete recipe please to
visit the spicy gamma dot com you can click on recipe videos where you’ll find
the video as well as the recipe
I’ll wish you a wonderful spring and summer and if you’re south of the
Equator cuddle up and enjoy the winter until the next time I’m –
the spacing on me thank you for joining me Cheers

10 Amazing BBQ Party ideas (It’s Summertime Again!)

It’s summertime and — as the saying goes — the living is easy. Or at least it will be when you steal these fast, fresh tips for your next backyard BBQ.
Light up the grill and throw a barbecue party! Check out our free planning guide with ideas for BBQ party.
Get barbecue grilling tips from the pros. View BBQ recipes, outdoor party ideas, tips and tricks to make your backyard barbecue a memorable bash.
A backyard barbeque party is the perfect way to spend time with family and friends. Here are some BBQ party ideas to help it go off without a hitch.

1. BBQ party idea – Refreshment Station

A great BBQ must have  fresh juice and refreshing summer alcoholic drinks such as peach punch and daiquiri

Here is our secret pink lemonade recipe

Peel the zest from 16 lemons with a peeler, removing as little white pith as possible – cut away any pith you can from the strips. Juice the lemons and mix the juice, zest, 2 cup of sugar and 2 cup of raspberries with 1.2 litters of boiling water. Let cool, then filter, pressing through juice with the back of a spoon. Add sugar to taste and chill in a

Mini Mason Jar 1 Gallon Glass Beverage Drink Dispenser To serve, add a few lemon slices, raspberries and lots of ice

BBQ party drinks

2. Double duty trick – Popsicles sticks as condiments labels

We know it is non essential, but isn’t it cool for your BBQ party and BBQ accessories? take few popsicles sticks (use the wide ones) , label them with the condiments and the real hack is that you can use them for spreading the condiments on the food

BBQ condiments ideas

3. Spiral Hotdogs – how to make the perfect spiral hotdogs

Want better tasting, more evenly cooked hot dogs this summer? Try the Spiral Hotdogs!

playing a barbecue event well we’ve got three quick tips to help us. first make sure there’s enough propane in the tank, pore 2 glasses of warm water over the tank and then check the temperature your propane level is where the tank turns cold.
Now we’re ready to grill grab a skewer and put through a hotdog then in a spiral motion cut through the outer layer and cook them up spiral hope your dog’s cook faster more evenly and hold your toppings and plates
finally needed the way to organize your condiments grab a muffin tray and loaded up and there you have it

4. Repel mosquitoes and bugs with herbs

There are several plants that repel bugs and mosquitoes, like Citronella, Basil, lavender, peppermint and Marigolds.

But, our preferred way is to put on your grill, after you finished cooking, a bunch of sage leaves.

The aroma from the sage spreads around and fly off

bbq sage mosquito

5. Cook Fish on limes bed to Keep It from Sticking to the Grill

Anyone who tired to grill some salmon or tuna on the BBQ knows it can leave half of  the fish behind when you pick it up.

No amount of oil seems to assist to make the party full. So this is our hack, make a bed of sliced lemons or limes and toss the fish on top of the lemons.

Now you will it take on some of that bright Citrus tang, but you’ll get to enjoy a whole fish you intended to eat .

fish lemon grill

The History and Origin of Potato Chips

A potato chip or crisp is a slim slice of a potato deep fried or baked until crisp. Potato chips serve as an appetizer or snack. Commercial varieties are packaged for sale, usually in bags. The simplest chips are simply cooked and salted, but manufacturers can add a wide variety of seasonings (mostly made using MSG and herbs or spices). Chips are an important part of the snack food market in English-speaking countries and many other “western” nations.

There is little consistency in the English speaking world for names of fried potato slices. North American English uses chips for the above mentioned dish, crisps for the same made from batter, and French fries for the chewier dish. In European English, crisps are used for the crispy dish and chips for the chewy dish (as in “fish and chips”). In Australia, New Zealand and South Africa, both forms of potato product are simply known as chips, as are the larger “home-style” potato chips. Sometimes the distinction is made between hot chips and packet chips. Kumara (sweet potato) chips are eaten in New Zealand and Japan.

It is believed that the original potato chip recipe was created by Native American/African American chef George Crum, at Moon’s Lake House near Saratoga Springs, New York on August 24, 1853. He was fed up with a customer — by some accounts Cornelius Vanderbilt — who continued to send his fried potatoes back, because they were too thick and soggy. Crum decided to slice the potatoes so thin that they couldn’t be eaten with a fork. Against Crum’s expectation, the guest was ecstatic about the new chips. They became a regular item on the lodge’s menu under the name “Saratoga Chips”. They soon became popular throughout New England. Eventually, potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home consumption; Dayton, Ohio-based Mike-sell’s Potato Chip Company, founded in 1910, calls itself the “oldest potato chip company in the United States.”

Before the airtight sealed bag was developed, chips were stored in barrels or tins. The chips at the bottom were often stale and damp. Then Laura Scudder invented the bag by ironing together two pieces of wax paper, thereby creating an airtight seal and keeping the chips fresh until opened. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushing.

The potato chip remained unseasoned, which limited its appeal, until an innovation by Joe “Spud” Murphy (1923 – 2001), the owner of an Irish crisp company called Tayto, who developed a technology to add seasoning in the 1950s. Though he had a small company, consisting almost entirely of his immediate family who prepared the crisps, the owner had long proved himself an innovator. After some trial and error, he produced the world’s first seasoned crisps, “Cheese and Onion” and “Salt ‘n’ Vinegar”.

Chips seasoned with salt had been sold previously, but the salt was supplied in a sealed packet inside the bag, to be added when required. A variation on this is still available in the UK, “Smiths Salt’n’Shake” comes with a small blue bag of salt.

The innovation became an overnight sensation in the food industry, with the heads of some of the biggest potato chip companies in the United States heading to the small Tayto company to examine the product and to negotiate the rights to use the new technology. When eventually the Tayto company was sold, it made the owner and the small family group who had changed the face of potato chip manufacture very wealthy. Companies worldwide sought to buy the rights to Tayto’s technique.

The Tayto innovation changed the whole nature of the potato chip. Later chip manufacturers added natural and artificial seasonings to potato chips, with varying degrees of success. A product that had had a large appeal to a limited market on the basis of one seasoning now had a degree of market penetration through vast numbers of seasonings. In the US, the most popular forms of seasoned potato chips include “sour cream and onion,” “barbecue,” “ranch,” and cheese-seasoned chips. Various other seasonings of chips are sold in different locales, including the original “salt and vinegar,” produced by Tayto, which remains by far Ireland’s biggest manufacturer of crisps.

Some potato chip manufacturers, such as Lay’s, produce seasoned chips based on regional interest. Particularly notable in North America are the wide varieties available in parts of Canada, where seasonings include dill pickle, ketchup, poutine and bacon. In Toronto, Lay’s offers wasabi and curry chips. Likewise, the United Kingdom and Ireland are known for their wide variety of crisps, including Marmite yeast spread, prawn cocktail, and Branston pickle. On the other hand, in Germany the vast majority of chips sold are a single flavour, paprika.

Another type of potato chip, notably the Pringles and Lay’s Stax brands, is made by extruding or pressing a dough made from ground potatoes into the familiar potato chip shape before frying. This makes chips that are very uniform in size and shape, which allows them to be stacked and packaged in rigid tubes. In America, the official term for Pringles is “crisps”, but they are rarely referred to as such. Conversely Pringles may be termed “potato chips” in Europe, to distinguish them from traditional “crisps”.

Some companies have also marketed baked potato chips as an alternative with lower fat content. Additionally, some varieties of fat-free chips have been made using artificial, and indigestible, fat substitutes. These became well-known in the media when an ingredient many contained, Olestra, was linked in some individuals to abdominal discomfort and loose stools.

The success of crisp fried potato chips also gave birth to fried corn chips, with such brands as Fritos, CC’s and Doritos dominating the market. “Swamp chips” are similarly made from a variety of root vegetables such as parsnips, rutabagas and carrots. Japanese-style variants include extruded chips, like products made from rice or cassava.

There are lots of other products which might be called “crisps” in Britain, but would not be classed a “potato chips” because they aren’t made with potato and/or aren’t chipped (for example, Wotsits).

13 places to eat before you die

Named as one of the 13 places to eat before you die by Anthony Bourdain and Kansas City’s Best Barbecue by Zagat, Oklahoma Joe4’s is one of the metro’s culinary gems. As a food blogger, these two accolades alone are reason enough to want to get there and indulge. But a third reason has piqued my interest into tasting this barbecue as well.

I am going to get a little personal here and need to share a little history on why I am so interested in this barbecue. You see, my husband’s work location allows him to frequent the Olathe location quite often for lunch and we always have the same conversation every time he goes there. It goes something like this:

Steve: I went to Oklahoma Joe’s for lunch today.

Me: I still have not been there yet, but I cannot wait to try it.
Steve: I love it, but it makes my head sweat. I think it might be the sauce5.
Me: Really? I wonder why that is? Now, I really want to try it.


With this month’s issue focusing on barbecue, it was time I got myself to Oklahoma Joe’s and taste some of this ever popular, highly acclaimed and, according to my husband, sweat breaking barbecue4. The timing was perfect as I was in charge of hosting a family gathering and decided Oklahoma Joe’s could do the cooking for me.

Many reviews about this amazing barbecue also mentioned the potential for long lines. Apparently it does not take long for a line to form clear out the door. I decided I had better call ahead for my larger carry-out order.

With 10 mouths to feed, I studied the menu online and called the Olathe location with my plan of attack. We agreed that one smoked chicken ($12.29, serves three to four), a pound of brisket ($12.99, serves three adults), a pound of pulled pork ($11.99, serves three adults) and a quart of BBQ4 beans. ($8.39, serves five to six) would be more than enough to feed my crowd.

I arrived a little after 4 p.m. on a Friday. With the smoky aroma, neon signage and rolls of paper towels on the tables, I could already tell why Oklahoma Joe’s is a Kansas City favorite.

There was not anyone in line as I made my way to the counter for pick-up, but there were already some early diners at a handful of tables.

A separate line for those picking up carry-out is a wise plan, otherwise you will be in line waiting on everyone to place their orders and as I looked behind me, I noticed a line was starting to form.

What a feast. The brisket and pulled pork were tender, the chicken smoky and moist. The beans are like none other and are a three-bean mixture consisting of black, red and pinto. The sauce was spicy but still had great flavor, however it did not seem to make my head sweat and am a little disappointed. I mean Oklahoma Joe’s is on the list of one of the top 13 places to eat before you die, I think it is worth breaking a little bead.

Though I have yet to dine in, I did ask my husband how it worked since he usually visits a couple of times a month. He assured me the service is always friendly and confirmed what the reviews had said about there being a line but noted that it moves quickly. You place an order at the counter and it is prepared right there and once you have your tray you are out of the way and on to a table.

With a couple additional dishes brought by family members, this feast fed the masses and we enjoyed every delicious bite. The only thing missing were burnt ends, which I adore. Oklahoma Joe’s only serves burnt ends on Mondays at lunch, Wednesdays after 4 p.m., and Saturdays at lunch. I am looking forward to trying them so I see another visit to Oklahoma Joe’s in my future.

Oklahoma Joe’s now has three locations in the Johnson County area with the much anticipated Leawood location now open for business.

The original location, on the northeast corner of 47th and Mission Road, is literally inside a working gas station. Talk about charm! The second is in Olathe on the southwest corner of 119th and Strangline Rd., near I-35. The Leawood location is in the former T.G.I. Friday’s building at 11723 Roe Ave. Oklahoma Joe’s is open Monday-Friday 11 a.m.-8:30 p.m. and Saturdays 11 a.m.-9:30 p.m. They are closed on Sundays.

Oklahoma Joe’s | 3002 West 47th Avenue | 913.722.3366 | 11950 South Strang Line Road | 913.782.6858 | 11723 Roe Ave | 913.338.5151 | OklahomaJoesBBQ.com

Hot Spots are based on an unannounced visit and the meal is paid for by Lifestyle Publications