Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
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YouTube star iJustine travels across America to discover the latest innovations in wearable technology.
I’m a national competitor and also a barbecue caterer. In my off time here I like to cook around the house for my buddies. Today we are going to be doing a bunch of barbecue chicken and we’re going to do some baked beans but, remember anytime you’re messing with raw foods and meat you want to remember food safety.
Get everything washed up, do a lot of sanitize and then all like kind of stuff. Anytime you’re working with the hot grill, remember you want to keep your kids and all the way from that, anytime you’re using sharp knives, well you don’t want to cut yourself. So that’s all we’re going to do there.
We’re going to get going here, we’re going to get the chicken prepped up and on the grill here and pretty soon, so here go guys and we are going to put the sizzle on the grill today. Right now, we’ve got a bunch of chicken and we’re going to get going and then bake beans are coming up next.
I took a whole chicken and set this with these buying parts, you can get it for a little bit less on the cost if you butcher it yourself. Takes a few minutes so you just want to go ahead and get some good kitchen or chicken shears or a knife, cut the backbone out, cut the thighs apart, cut the wings apart and they cut the breast off. I like to take that breast and cut it in, in half.
So everything is about the same size. We’re going to do something really simple today, we’re going to use a little bit of olive oil in here and we are going to use just a little bit of lemon juice. And then we’re just going to use a basic rub of some paprika, salt, pepper, sugars, a little bit of garlic and a little bit of onion and a little bit of dry mustard in there.
We’re just going to throw that on the top here and then with our clean hand, dirty hand kind of a thing, we’re going to go ahead. And move that chicken around, tying to get a little bit of that olive oil, a little bit of that lemon juice on its different paste, trying to get a little bit of rub on everything as well.
Consider we need a little bit more on the rub then we got a nice clean dry hand here on the side and we’re going to work that all on there real good, cage and buddy of mine. Daniel back and rouge he says this is one you’re worrying and he said just worry that chicken all up and get it all along real good.
So once we’re got on there looking really good, we’re going to go ahead and start setting this on the grill. We don’t have our grill set as low as we might it for grilling steaks or burgers. Chicken you want to have just a little bit less of a temperature. If you’re doing your hand over the fire test, you should be all the go for four, five seconds with your hand over that fire for your chicken.
If it’s a little too hot either raise your grill up or just wait for your coals to, to come down just a little bit. So let me finish getting this chicken all in there, we’re going to get some bake beans going on there, this chicken is going to be grilling we’re going to have a good time.