The Lion's Pit » bbq

John Daly BBQ to celebrate it’s 1 year anniversary

Russ Christy — Fri, 04 Jun 2010 03:39:45 +0000

One year ago, John Daly BBQ opened it’s doors to the world wide web. During this time, we have helped barbequers fulfill their summer outings. When the grill was placed in a dormant stage and covered with snow, people continued to tame their barbeque appetite through us. We have met many great people who have purchased our products and they have come back for more. Check out our site to see what some of our customers are saying.

To celebrate our 1 year anniversary, John Daly BBQ is giving away a 2 Rib/1 pound Pork Combination package. Tell us about your experience with our site and your name will be entered into our drawing. Contest ends, July 31st and the winner will be announced August 15th.

We want to personally thank those who have supported us and look forward to seeing them again. We look forward to those who have not yet tried our barbeque and welcome you to check us out.

The John Daly BBQ Team

Spice Up Your Man Cave with John Daly

Russ Christy — Tue, 17 Nov 2009 15:58:11 +0000

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!

Cheap BBQ Tip

Russ Christy — Mon, 02 Nov 2009 08:07:18 +0000

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.

John Daly BBQ Promotes Breast Cancer Awareness and Fund-raising

Russ Christy — Mon, 05 Oct 2009 19:55:49 +0000

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).

Happy National Cherry Pie Day Recipe

Randy — Fri, 20 Feb 2009 04:00:24 +0000

Nothing finishes a BBQ feast like a delicious hunk of pie. Since today is National Cherry Pie Day, we figured a slice of cherry pie would be a nice finish.

Ingredients:

2 cans pitted tart cherries
1 teaspoon cherry brandy (optional)
1/2 tsp vanilla extract
1 teaspoon Amaretto
1 cup pure cane sugar
6 tablespoons all purpose flour (or 3 tbsp of corn starch)
1/4 teaspoon salt
1 tablespoon softened butter
1 teaspoon Ceylon cinnamon
1 teaspoon lemon juice
1 double-crust 9-inch pie pastry

1. Preheat oven to 400 degrees.

2. Drain cherries set aside 1/2 cup cherry juice. Add cherry brandy (optional).

3. Combine sugar, flour and salt.

4. Combine cherry juice, Amaretto, and lemon juice. Add to dry ingredients; mix throughly.

5. Add cherries. Mix.

6. Add butter. Set aside for 15 minutes.

7. Pour mixture into pie crust. Cover with second crust. Make two narrow slits in top crust.

8. Put pie on cookie sheet to catch any stray juice. Bake 50 to 55 minutes. Let cool.

If you’d like, add a scoop of vanilla ice cream on top of warm pie.

Break Out The Ribs; It’s Thesaurus Day!

Randy — Sun, 18 Jan 2009 22:02:18 +0000

Holidays are a great reason to celebrate and eat barbeque (as if anyone needs a reason to eat barbeque).

With Christmas and New Year’s Day gone, the question becomes, “Do we wait until Valentine’s Day for another barbeque celebration?” So, I poked around a bit and found a few reasons to celebrate.

Our first holiday: January 18th Thesaurus Day.

You may wonder why a purveyor of barbeque ribs would give a hoot about Thesaurus Day?

A thesaurus opens and expands the barbeque lexicon. While toiling over smoking pits (and drinking large amounts of beer), we bandy about different terms such as barbecue, bar-b-q, bbq, and barbeque. Each term denotes a personal preference or a geographical region. In turn, this leads to discussions of which region serves the best barbeque or the most authentic. In reality, this is the life blood discussion of the barbeque world.

Next time you chomp down on pulled pork, smoked brisket, or Memphis style ribs, take a moment and thank Mr. Roget for documenting the many different ways we talk barbeque.