Okay, there’s no such official commandment, but if you want a tastier, tenderized cut of meat, you should marinade.

Of course, a multitude of meat specific marinades exist. Let’s say you’re grilling beef, pork, and seafood. Chances are you’ll end up buying three expensive and different types of marinade.

With that in mind, Dan Christy developed a marinade recipe which works well on any type of meat. This means you can marinade chicken, beef, pork, or seafood with John Daly Marinade and ditch the other brands. While the marinade tenderizes, the spices impart a lightly sweet spice taste to your meat.

John Daly Marinade will be available July 27 at www.johndalybbq.com

With much fanfare, our products are now available via the web through JohnDalyBBQ.com. You can now have shipped to your doorstep:

• Our famous 3 down Memphis style John Daly BBQ ribs
• hickory kissed hand pulled pork
• rich and tangy Memphis style BBQ sauce
• family secret BBQ dry rub
• and our “don’t you have a bigger bowl?” John Daly Salsa.

In a move designed to increase production while maintaining strict quality controls, CEO Dan Christy said, “We’ve spent a good deal of time with Joe. I’m impressed with the way he’s a hands on entrepreneur who’s dedicated to producing small batches of  high quality product.”  Dan adds, “Our sauce is a closely guarded family recipe and we’re glad to have Joe as part of the John Daly family.”

Original Juan takes over production reigns for John Daly BBQ Sauce, dry rub, salsa, marinade, and BBQ pizza sauce.

Joe Polo of Original Juan

In case you’ve never heard of Original Juan, the company was founded when Joe Polo and his friend R.J. Samuels started the Lotta Hotta Specialty Foods Chain in 1991.

Original Juan produces a wide range of award winning small batch products including their famous Pain Is Good line of hot sauces. Also, Original Juan manufactures numerous product lines, both under their name and private labeled. The products include barbeque sauces, salsa, rubs, desserts, and dips.

In 2006, INC. magazine listed Original Juan as one of the top 100 Inner City Companies in the nation.

As for the Kansas City-Memphis link, Dan Christy says, “Both cities are great barbeque cities and while there’s always good natured ribbing about who’s best, we’re honored to have Memphis style products made by Original Juan…regardless of the locale.”

As a startup business, we searched for ways to grow our business while involving John’s fans with the inner workings and growth of this company.

We opted for an exclusive club format. Members will get an inside look at the workings of John Daly BBQ. You’ll know, exclusive and in advance, about upcoming products and services. There’ll be special offers, discounts, and give-aways available only to members.

Plus, as a member, you’ll have the opportunity to win a round of golf with the Lion.

You can find out more about the Daly Club by visiting the website.

After numerous scientific taste testings, Dan chose a salsa recipe.

Never let it be said, the entrepreneurial spirit doesn’t burn in Dan Christy. Prior to the taste tests, Dan wanted to see how John Daly Salsa would look on a grocery store shelf. He printed a paper label, slapped it on a jar, and visited his local grocery store; salsa and camera in tow.

Fortunately, no bulging eyed managers bothered Dan while he photographed our in-the-future salsa product.

Fast forward to today. The salsa is ready-to-go. Delicious as always, we’ll begin a slow salsa roll out next week. Again, that’s if we can produce it faster than we eat it.

Now, while at home, you can enjoy delicious John Daly Gourmet BBQ Chicken and John Daly BBQ Poultry Rub.

As always, the BBQ chicken will be simple to prepare and a great way to enjoy gourmet BBQ on your grill or in your oven.

For those of you a little further north, you can pick up a bottle of sauce at McGonigle’s Market later this week.

By the way, CEO Dan Christy will be visiting Kansas City next week. What BBQ joints or Mexican restaurants do you recommend he visits?

In preparation, I cooled down a 12 pack of a national brand lager. I didn’t want to have a stout or porter taste wrestling with the salsa flavor.

Using XOCHiTL tortilla chips, I plunged in. Hmmm, a nice back-of-the-palate tingle. Figuring my hot compass might not be pointing due north (I like habanero hot), I encouraged the family to give it a try. Knowing my family in not fond of HOT!, I watched in amusement as the jar contents disappeared. The ten year old ran screaming out the back door and stuck his head in the koi pond. Concerned, I followed him out the door and said, “Is it too hot?” He said, “No dad, just funnin’ with you!!”

There you have it: back of the palate tingle, but not too hot for the family. In the end, I didn’t need to beerxtinguish the John Daly Hot Salsa burn. Instead, I found it to be a delightful counterpoint to tequila.

Now, if I could just encourage Dan to make a hotter version.

Notice: no children or koi were harmed during this taste test.