by Russ Christy on November 17, 2009
Your man cave needing that one decoration you been waiting for? Well, just in time for Christmas, you can now have that one decoration on your walls with John Daly.
That’s right… John Daly!
Fathead Wall Graphics has introduced a golf line of over-sized wall decals, starting with John Daly in his Loudmouth pants. Now you can watch golf tournaments, Arkansas Hogs and Dallas Cowboys on Saturday and Sundays side-by-side with one of the sport’s most popular players.
The Fathead decal is 2 feet 7 inches wide and 6 feet 2 inches tall. When you purchase your John Daly Fathead decal (available at fathead.com for $99.99) you will receive nine extra Daly-related smaller posters.
Fathead brags that ordinary golf posters simply don’t measure up. “Try to find a John Daly poster this big and bold – no way,” Fathead adds.
Not only can you watch your favorite sport with John Daly, you can also eat his famous barbeque with Big John!
by Russ Christy on November 2, 2009
Buy Barbeque Equipment in the Off Season.
Summer is officially over and your barbeque grill and equipment will begin its hibernation. Don’t wait until next summer to take inventory of what tools are wearing down and need to be replaced. Take inventory now because when summer is in full swing, it will be tough to find the equipment you need at a bargain price.
Between November – April is a good time to purchase your equipment. Stores will put all the summer grilling gear on clearance to clear their shelves and make room for the new seasonal merchandise. This allows you, the smart shopper, to swoop in for the steal.
A great place to check out a wide array of barbecue equipment is The Tool Wizard (www.toolwizard.com). Check ‘em out and get your wish list together. You never know what Santa could leave under the Christmas tree.
Don’t let the barbeque off season stop you from having a barbeque experience. Our heat and serve ribs and pulled pork will give you the experience indoors even when snow has covered your grill.
by Russ Christy on October 5, 2009
According to the American Cancer Society (ACS), an estimated 192,370 new cases of invasive breast cancer are expected to be diagnosed among women in the United States last year. The ACS also reports that an estimated 40,610 breast cancer deaths are expected in 2009 (40,170 women, 440 men).
John Daly BBQ.com has launched an event devoted to raising awareness and funds for the Memphis-MidSouth Affiliate of the Susan G. Komen Breast Cancer Foundation, Inc, a nonprofit breast cancer organization.
During the month of October, John Daly BBQ will donate 10% of all gross sales from every purchase made on our website to the Memphis-MidSouth Affiliate of the Susan G. Komen Breast Cancer Foundation.
John Daly BBQ COO Russ Christy said, “This incentive creates a win-win situation for all parties involved. Together, we’re raising funds to help find a cure for breast cancer and helping educate people about the disease.”
John Daly BBQ asks for your help by participating in this special program for raising awareness for breast cancer (www.johndalybbq.com).
by Randy on July 22, 2009
One of the keys to successful grilling lies within the third commandment of grilling: thou shalt marinade thy meat.
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
by Randy on July 16, 2009
Dan Christy called me yesterday and mentioned he’s been getting questions about the coleslaw pictured on John Daly pulled pork
sandwiches. This is a good news/bad news type of situation.
Dan loves cole slaw on his pulled pork. He always eats his BBQ photography sessions hence the coleslaw. Of course, Dan does a lot of photography sessions. He’s been known to say a couple times a day, “I’m kinda hungry, I think I’ll take some pictures.”
Of course, Dan can whip up a batch of cole slaw on demand. I’m still trying to figure out where he stows the cabbage. Unfortunately, Dan hasn’t figured out how to freeze and ship coleslaw. It can’t be done.
So, I informed Dan he should do the honorable thing: give up the coleslaw recipe. With minimal teeth gnashing and hand wringing, Dan gave me the recipe for your use.
By the way, this is the same recipe they use at John’s restaurant.
John Daly Cole Slaw
1 pound chopped cabbage
1/4 cup shredded carrots (optional)
1 t lime juice
1/2 cup mayonnaise
1/4 cup Miracle Whip
1/4 t seasoned salt
1/8 cup sugar
1/4 T mustard
Mix all ingredients. Add milk as needed to make milky.
