Good Day Atlanta February 5, 2016

Atlanta's Own UniverSoul Circus Begins Hometown Engagement: It's been a tradition for many Atlanta families for more than twenty years -- and this month, UniverSoul Circus returns to Turner Field's Green Parking Lot to thrill audience with its unique mix of spectacle and music.

UniverSoul Circus was create 23 years ago by promoter Cedric Walker, and combines music, theatre, and circus arts.  Along with featuring musical styles including pop, R&B, jazz, and gospel, this year's show is loaded with international acts.  Audiences can expect to see Colombian motorcycles daredevils, Cuban hair hangers, and Chilean trickster dogs.  This year's Atlanta engagement runs from February 3-28, and ticket are already on sale through Ticketmaster.

Good Day Atlanta's Paul Milliken spent the morning under the Big Top, getting a look at this year's show.


GOTHAM'S Catwoman joins us on Good Day Atlanta today with a sneak peek to the upcoming season.  Camren Bicondova (Selina Kyle on GOTHAM) is in town for ATV Fest hosted by SCAD.  For more informaiton click here.

SLEEPY HOLLOW'S Zach Appleman and Jessica Camacho join us on set to preview tonight's big return.  For more information on SLEEPY HOLLOW click here.

Pet of the day today from Zoo Atlanta . For more information click here.

Stubb's Legendary Bar-B-Q joins us just in time for Super Bowl weekend.  They are teaching Karen Graham how to make Stubb's Slow Cooker Pulled Pork and Bacon Wrapped Jalapenos.   For today's recipe see below.  For more on Stubb's Bar-B-Q click here. 

Stubb’s Slow Cooker Pulled Pork



4-6 pound pork shoulder

Stubb’s Pork Spice Rub

1 cup apple cider vinegar

½ onion

1 bottle Stubb’s Original Bar-B-Q Sauce

1 1/2 tablespoon paprika

7 tablespoon brown sugar


Cooking Instructions

Slice onion and place slices on bottom of crock pot, generously rub pork shoulder with Pork Rub and place in crock-pot over onion slices, fill crock pot ¾ of a cup with water and 1 cup apple cider vinegar.


Cook on low 8-10 hours or high 5-6


Drain and discard liquid and onions. Shred pork with two forks.

Return to crock pot. Add one full bottle Stubb’s Original BBQ Sauce, 7 tbsp. brown sugar and 1 ½ Tbsp. Paprika. Cook on low for 2 hours.


Serve on slider buns with choices of toppings such as pickles, onions, grilled pineapple and choice of sauces. They are also great as pulled pork tacos on corn or flour tortillas with salsa, cheese and veggies.


Leftovers make great enchiladas too!



Stubb’s Crispy Hot Wings




2.5 lb party chicken wings (use a large frozen bag)

2 tbsp butter, melted

1/4 cup Stubb’s Beef Marinade

Ingredients (for the glaze)

1/2 cup Stubb’s Original Bar-B-Q Sauce

1 1/2 tbsp Stubb’s Beef Marinade

1 tbsp water + 1 tsp cornstarch



Preheat oven to 400°F.


Line large baking sheet with parchment paper.


Pat wings dry with paper towel and lay them on baking sheet.


Brush surfaces of wings with Stubb’s Beef Marinade and then melted butter.


Place into oven and roast for about 40-45 minutes or until the skins of the wings reach desired crispness. Check on the wings at about 30 minutes, you may need to rotate the tray to ensure even roasting.


About 10 minutes before the wings are done, prepare the glaze. Combine Stubb’s Original Bar-B-Q Sauce and Stubb’s Beef Marinade into a small saucepan. In a separate bowl, add water and cornstarch and mix until cornstarch is completely dissolved. Pour mixture into saucepan. Turn stove on to low heat and bring sauce to a boil. Stir constantly and let the sauce continue to simmer until it thickens.


Remove wings from oven and brush the wings with the glaze. Eat immediately to preserve wing crispness.


Bacon wrapped Jalapenos



24 fresh jalapenos, halved and seeded

16 oz. cream cheese

½ lbs. uncooked chorizo

24 slices of bacon, cut into halves (about 2 lbs.)

Stubb’s Smokey Mesquite


Cooking Instructions

Preheat a skillet to medium heat.  Remove the chorizo from the casing and cook over medium heat until cooked through, about 8 minutes.  Remove from heat and transfer chorizo to a paper towel lined plate to drain and cool.


Mix the cream cheese and chorizo.


Stuff each jalapeno half with cream cheese mixture.  Wrap bacon around pepper and secure with a toothpick.


Prepare the grill for direct cooking.  Place peppers onto the grill and cook for 8-10 minutes, turning frequently.  Baste peppers with Smokey Mesquite Bar-B-Q sauce in the last 2 minutes of cooking.


Alternatively, cook in the oven for 25-30 minutes at 350°F, adding the Bar-B-Q Sauce during the last 10 minutes of cooking.


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