Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
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.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Richard shows you how we prepare competition pork using a Jicard.
Tags:How to Prepare Pork with a Jicard,competition pork,cook pork,Fast Eddies,pork recipe,barbeque,bbq,jicard,pork
Grab video code:
Male1: So this is a pork butt, okay, it’s not an actual butt, it’s actually pork shoulder, this is the Boston butt, okay. So, this is fat on the top, it’s all meat, all this marbling is what we’re looking for, and we want this fat. A lot of guys like to cook the fat side down, because they think it protects the meat, it’s the wrong way to do it, fat side up all the time, this allows the fat to seep down through the meat and slowly dissolved, okay. And so, this little item here I have is the jicards, so, what will we do with that? Jicards is all blades, see all these blades, this jicards is what we’re tenderizing the meat with. Got to be careful with this, because, if you over jicard something, it can reduce your cooking times by about 40 percent. So you got to be really careful about that. Male2: Why is that? Male1: Because what it does is it breaks down the tissue and it allows more air to get through the surface of the meat and cook the meat, but what we do it for is because this allows us to get better penetration with yellow mustard to help break down some of the, the fat and the fatty tissue and the phalange. Male2: Seems you’re really fond on jicarding this thing? Male1: Fisk about it as you’re doing it, and talk to your meat, let it know that you care, let it know that you love it, and you’re not beating on it, you’re making sure that you can take care of it. Now, if you notice, I’m jacarding the fat, a lot of people don’t like to jicard the fat, might do it lightly, because we’re gonna put some extra secret ingredient on there, and we want that to seep through. Male2: So Fast Eddie’s gonna keep it a secret? Male1: Fast Eddie’s, we’ll also gonna use some brown sugar, and we’ll gonna use bacon over the top. Hickory smoked bacon. Male2: Nice. Male1: Everyone loves bacon. Male2: So no secrets here, right? Male1: No secret, that’s it, I just gave it to you. That’s it, yellow mustard, and then jicard it, gonna cover it with Fast Eddie’s, gonna throw some brown sugar on there, we’ll gonna wrap it in bacon, we’ll gonna throw it in surround wrap, and we’ll gonna keep this cold, you wanna keep this nice and cold, in the cooler on ice and then the fridge. You don’t want to freeze it, but by keeping it cold, it’s gonna allow us to get deeper smoke penetration for the first 140 to 160 degrees. Male2: Wow, okay. That’s a little different isn’t it that people usually get it room temperature. Male1: Yeah, you definitely don’t want to do that, because if you go room temperature, then what happens is the meat can only take smoke up to a 140, 160 degrees, after that it won’t take anymore smoke absorption, so if you’re trying to get your meat flavored with a nice, you know, apple, wood, or cherry, or plum, you know, you got to make sure that it’s cold. Every temperature above, you’re reducing your odds of getting better penetration