Recently John DalyBBQ teamed up with XtrainRadio.com to cross promote business. What an outstanding setup Wood Nelson has created; XtrainRadio.com and Cowboybillsradio.com. With Woody’s promotion of John Daly BBQ, My Bad Tequila has discovered the likes of John Daly and Barbeque. Just a few days ago, Compadre Rico posted a blog on his site, http://blog.mybadtequila.com discussing his dicoveries and what he likes about Pro Golfer John Daly.

Here is an exert of his blog.
“…Now, have any of you tried his Barbequed Ribs? Outstanding, finger licking great, don’t want a stop till I drop, these are just some of the resounding compliments that John Daly’s BBQ receives. John Daly’s BBQ starts with top-on-line 3 down baby back loin ribs. The juices are sealed in with their own natural dry rub, the gourmet ribs are cooked low ‘n’ slow and hickory licked under strict time / temperature

controls. I know your mouth is watering and you want to know where and how you can get your John Daly World Famous Memphis Style BBQ Ribs. I am going to make it easy for you, go to www.JohnDalyBBQ.com and select your package or combination and receive an additional 15% off your order by going ordering using a promotional code that is tied with the www.XTrainRadio.com website and enter in the code SUPERBBQ by February 3rd, 2010 to receive by February 5th, 2010 for your Super Bowl Party on February 7th, 2010. Strange isn’t it how all things are related in my Blogs; sometimes it just happens and sometimes it is sophisticatedly planned out in my dangerous but gentle mind.”
Take time to visit Compadre Rico and his blog (http://blog.mybadtequila.com) and follow him on Twitter (http://twitter.com/mybadtequila). While reading Rico’s blog postings, open www.xtrainradio.com or www.cowboybillsradio.com for commercial free radio listening experience.
Know of any other postings of John Daly BBQ? Let us know at contact@johndalybbq.com. Remember to get your barbeque setup before the big game set for February 7, 2010. Thanks to Rico and all those who have discovered and building John Daly BBQ’s success.

Not so good for Dan, but great for our readers.

Follow this link to John Daly BBQ. Sale lasts until Wednesday, 6-17-09, 2 p.m. Central Daylight time.

Just when you think things can’t get any better, we get our first review.

Now, what types of beer should your pair up with your John Daly pulled pork? Beef brisket? Grilled Bacon and Chocolate?

If you’re thinking, “Types of beer? There’s only one type of beer…ICE COLD!”, then move along, there’s nothing to see here.

But, if you wish to maximize your cereal malt beverage/bbq enjoyment factor, you need to visit the beer sommelier at Great Brewers. Pairing specific beers with specific foods has never been easier nor as fun.

While this is a comprehensive pairing list, I’d love to see them expand this list to include specific BBQ regions and BBQ sauce styles. Now, if I could find a comprehensive blues pairing list.

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.”

Dan Christy, who’ll put bbq sauce on just about anything, sent me this recipe yesterday. While this recipe is meant to be humor,  it does illustrate one truism (at least in our minds). Give a man a pint of scotch and encourage him to experiment… John Daly BBQ Sauce brings versatility and entertaining moments to your kitchen.

John Daly BBQ Vienna Sausage

Place sausage on a plate. Arrange the sausages like they might at the  21 Club or Alfred’s Steakhouse. After all, presentation is everything.

Drizzle John Daly BBQ sauce on your budding Vienna culinary masterpiece. Can you say pretty?

Sprinkle John Daly BBQ rub to finish up your dinner party appetizer. Wow your community’s upper echelon. By the way, if you serve beer with this gourmet dish, use a fluted champagne glass. This adds an elegant touch to the presentation. One way or another, you’ll be the talk of the town.

Keep plenty of John Daly BBQ sauce and dry rub on hand. Experiment. Send us your recipes. Someday, you too can be the dinner party circuit’s “Talk of the Town”.

I came to find out, he needed help finding the omelet. Since I’m 500 miles away, I wagered Dan knew the omelet’s exact location. This was his way of letting me know, “I’m eating good this morning…how’s your bowl of cornflakes?” Here’s Dan’s recipe:

Your Daly BBQ Omelet

2 Eggs
2 Tbs cold water
John Daly Hickory Smoked Pulled Pork (chopped)
John Daly BBQ Sauce
John Daly BBQ Dry Rub
Cheddar cheese
Mozzarella cheese
Parmesan cheese
Onion and garlic (sautéed in extra virgin olive oil and a little butter)

Take the eggs and add water, whisk until mixed (this fluffs the eggs when they cook).
Place the egg mixture in an 8″, or so, skillet and cook. When cooking the eggs, I use a rubber spatula which helps pull the eggs from the sides. This keeps the egg mixture at the skillet bottom enabling even cooking. Also, I make holes in the eggs to help the mixture seep into the holes and cook. Once the eggs have set, I begin building the omelet.

Start by adding John Daly BBQ pork, sauteed onions/garlic, John Daly BBQ sauce, John Daly BBQ dry rub, salt and pepper to your taste, and then the cheeses. You can build your John Daly BBQ Omelet with as much, or as little ingredients, as you like.

Once ready, slide about half the omelet onto a tilted plate and flip the remaining half to make up the omelet. If your omelet breaks apart, use the side of the hot skillet to push and repair the omelet. After all, you want a good looking omelet to impresses friends and family.

When my family requests a chocolate dessert, I shrug and hand them a Hershey bar. When I feel adventuresome, I check the smoke alarm batteries and squeeze cookie dough out of a plastic tube.

Yes, I can read recipes, but something always seems to be lacking in the finished dessert.

Nonetheless, desserts should be a food staple in the BBQ experience. When needed, I’ll scour the web and gather recipes for your use. From All Women’s Talk, here’s the 50 Best Chocolate Desserts.

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.

Is this day in honor of underwater boats or a deli sandwich? Beats me.

Maybe, we should celebrate THE SUBMARINE, a mythical Great White Shark which lives in False Bay, Cape Town, South Africa.  So large it shows up on sonar, the Submarine is reputed to have swallowed entire boat motors. I guess if the boaters had fed Mr. Submarine two or three slabs of John Daly ribs, he  wouldn’t have eaten the motor. Aren’t you glad this shark doesn’t cruise the Gulf of Mexico?

Now, that I’ve had my fun writing through Guinness goggles…the SUBMARINE is a hoax, an urban legend of mythic proportions. Okay, now we can return to St. Patrick’s Day and Submarine Day festivities.