Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
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.”
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.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
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.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
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