8 • February 2016 • UPBEAT TIMES, INC. UP Chef Brought to you by WINE COUNTRY MARINADES


Santa Rosa CA. ~ Ever since I could remember, I’ve been around people and family that absolutely love to BBQ all kinds of foods. Now, I’m not adding another recipe to the Upbeat Times, since I already have two or three people writing regular- ly, but I will share great meals


The Dry Rub BBQ’d Chicken Deluxe in a BIG GREEN EGG Stand


TM Paul AndrewDoyle ~ paul@upbeattimes.com


that go along way in popular- ity with my family and friends and all of you readers(also my friends!). I call my new fun col- umn, ‘Te Stand UP Chef” with Master Chef Paul. Te Master Chef Paul is all in jest, since I am not an ‘Official’ Chef of any kind. It is a nick name my love- ly wife Valerie calls me. I can, although, cook with the best


Come Join In on Andy & Carol’s Pot-Luck


of the top chefs in America, or at least emulate their great recipes. I have created my very own.


One


dinner I truly love is a tasty baked


chicken.


In the past I have


skinned the


chicken


Superbowl Party! February 7, 2016


and cus- tom de- signed


my own dry mix rubs to give that chicken the awesome taste one might get when grazing in many of the fine local grocery stores such as Oliver’s, Pacific Market or stores like G & G. You know, the chicken that jumps out at you and says ‘wouldn’t I be de- licious?’ Tis happens when you go to the store absolutely starving and want to save time cooking. Well, with my new venture,


Festivities start at 1pm!


Up Early? We Now serve Fast Breakfasts!


Lunches served 11am to 2:30pm


Happy Hour 4:30pm-6:30pm


For all of you who are regulars and for those of you who have


never visited our establishment, we wanted to invite you to our special Super Bowl event. It’s a down home style get together where we have hors d’oeuvres, snacks and all kinds of fun.


In a Hurry? Our Lunches are served fast!!


Every one brings their favorite pot luck dish and we bring the ribs and our other favorites.


Andy & Carol Divodi, Owners


Final Edition Bar & Grill


412 Larkfi eld Center • 707-542-1416 8 • February 2016 • UPBEAT TIMES, INC.


Wine Country Marinades, Spices and Dry rubs, I came up with Chef Paul’s Poultry Rub. It turns out, that this rub can be used on more than just chick-


en, but chicken is what it tastes the best on. I usually by a 5-6 pound free


range style chicken and de-skin it, pat it dry, then rub a qual- ity olive or vege- table oil all over it. And, from


time to time, we love to leave the skin on, because it allows


you to baste the chicken like you would do a Tanksgiving turkey, but with the delicious flavoring of the rub. I then take my 7 herbed(WCM Poultry Dry Rub- Tere are nearly over 20 ingredients to it, but I can’t tell you my secret) and gener- ously rub it in every nook & cranny. You can also use your favorite personal dry rub too! TIP: I like to take a large bowl to do this, so spice doesn’t go all over the place. Tere are two ways you can


cook this bird that I prefer. One is in the oven at 350 de-


... continued on page 10


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“There is no greater agony than bearing an untold story inside you.” ~ Maya Angelou Weird Facts & Fun Trivia - 3


The bloodhound is the only animal whose evidence is ad- missible in court.


A Ten Gallon Hat will only hold 3/4 of a Gallon.


A colony of 500 bats can eat approximately 250,000 insects in an hour.


There are no naturally occur- ring blue foods, even blue- berries are purple!


111,111,111 x 111,111,111 = 12,345,678,987,654,321


“So be sure when you step, Step with


care and great tact. And remember


that life’s A Great Balancing Act. And will you


succeed? Yes! You will, indeed! (98 and ¾ percent guaranteed)


Kid, you’ll move


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21 years or Older!


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