Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
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.
Learn how to tailgate - peg leg chicken drums in this video with Tailgating expert Mike Hedrick.
Tags:Tailgate - Peg Leg Chicken Drums,monkey see,barbeque,bib,chicken drums,football food,gameday,grill,grillin,grilling,mike hedrick,monkeysee,tailgate,tailgating
Grab video code:
Mike Hedrick, Pit Crew Barbecue, we are tailgating. The next thing I am going to show you is called a Peg Leg Chicken Drum. This is fantastic for tailgating, no matter where you are at because you are almost holding on to like a little wooden stick with just chicken and bacon and sweetness, it's just love. What I like about this is it's great when you are there. It does, on the back end, have just a little bit of upfront time where you have got to some preparation time. I recommend preparing these about a day or so ahead of time. Then taking them out to the track or taking them out to the football game, or wherever you are at, the little lee game and then put them on your grill or in your smoker or whatever. What we are basically going to do is we are going to take this chicken leg and we are going to remove all the skin and everything below there. So it's almost going to leave just like a little bone. You don't need that part anyway. So let's go and show you how we do this. It takes a few seconds. After you have done a couple, you really get going on it. We are going to go ahead and pick a spot just about at the bottom of the meat and we are going to cut in with our poultry shears. Make sure that you got something that is nice and sharp. We are going to cut in and we are going to cut all the way around. Again, I told you this takes a second. Then we are going to skew it all the way around. So basically that we can try to go ahead and separate all these little connections, meats and different things. Hey, you don't have to look at all that, you don't have to be freaked out by all that. Like I said, you aren't going to eat that anyways. Then what we are going to do is we are going take that and remove the little knuckle part, right clean off of there. Once you get it to this point, get in there with your scissors, just a little nip. This shouldn't freak you out too much. I am a single foot amputee, just don't freak me out. Then we are going to go ahead and get them to a stage where they are like that. Take the meat and move it up. Then this is going to go ahead and cook down and almost be like a little piece of wood. The next thing we are going to do is we are going to get a little bit of our dry rub that you can find, I think it's in the Carolina one, down over Yan, and put some of it all around the chicken. And then get your bacon, start on one side and wrap him around, get him nicely wrapped around real good and then get him skewered it in. Let's do another one of those because I think this is a little bit tricky sometimes. You are going to go ahead, we are going to remove like we said, get that lower part, I like to cut into the thickest part and then just start cutting your way around with a nice sharp shears. You can do this with a knife but be a lot more careful. Sometimes I'll scour around. Then like we said, we want to go ahead and just remove that little knuckle piece right off of there. If you can get it all with your hands, that's good, but if you need to get in there with your scissors, just chop in there with your scissors a little bit. Again, sharp stuff will get you cut a little bit less often. Again we have all the stuff up. We’re going to put on some spice rub here. And remember, we are working with poultry, so we are going to throw that away. We have got chicken on our hands, we don't want to have anything contaminated, cross contaminated or anything like that. So what we are going to do now is put the bacon over the top, wrap him around nice and snug and then get him skewered through there and there. Then we are going to set him in the cooker, just about like that. I went ahead and got a few prepped up already and got them in the cooker because you guys are hungry. We are tailgating. It's beautiful here in Virginia today. So what we are going to do is grab a couple of these off here. I modified a rib rack and that's what I am using in here today. So that I can actually stand these chicken drums up in there. When you have them on the grill, you want to cook them at about 300 to 325 degrees. You want to get them up to a safe 170 degree internal temperature really by watching all times that bacon crisp up. And they are great, so that's how you make Peg Leg Chicken Drums. These are awesome, they’re great for tailgating. It's almost like a little bit of love, little bit of bacon. The sweetness of the barbecue sauce makes this thing perfect for walk around, kids love this, ladies love this, guys love this. The next thing we’re going to get going, corned beef 'n stash fatty.