Good Day Atlanta viewer information May 23, 2017


Ninja Warriors take on Kennesaw Course:  You’ve seen them on television, and you already know they possess incredible skill and strength.  But can “ninjas” from around the world keep cool under pressure at a tricky new course in Kennesaw?


We’ll find out soon, as Adventure Air Sports Kennesaw hosts Atlanta’s Ultimate Ninja Warrior Competition Tuesday evening, May 23rd, at 6 p.m.  The competition will bring more than 50 competitors (several of whom have been seen on the hit show American Ninja Warrior) to the new Kennesaw facility, which houses an intense obstacle course.  Cash prizes will be awarded for the top three male and female finishers, with first place winning $400, second place winning $250, and $100 going to the third place finisher.  Registration to compete is $25 and open to anyone aged 18 and over, and spectators can come watch the competition for just $5. 


Good Day Atlanta’s Paul Milliken likes to think of himself as a ninja champion, and spend the morning at Adventure Air Sports Kennesaw getting some tips from some of the best in the world.




The Andrew J. Young International Leadership Awards and 85th Birthday Tribute is talking place this weekend at Philips Arena.  Today on Good Day Atlanta Ambassador Andrew Young joined us to discuss the upcoming star studded event along with Ron Clark one of the honorees.  For more information on the event click here.



FOOD NETWORK STAR:   Chef David Rose stopped by Good Day Atlanta with a barbeque ribs recipe great for Memorial Day grilling. Rose is one of two local contestants on the new season of "FOOD NETWORK STAR,"  for more information click here.  For today's recipe see below. 



Recipe: Chef David "Big Swole" Rose


-2 full racks baby back ribs

-Chinese 5 spice BBQ dry rub (*see recipe below)

-Hoisin BBQ sauce (*see recipe below)

-2 cups apple juice

*optional finishing garnishes: crushed almonds or crushed peanuts, chopped green onions, thinly sliced Fresno chili peppers. 

5 spice BBQ dry rub:

-3 cups brown sugar

-1/2 cup kosher salt

-1/4 C cup black pepper

-3 tablespoons paprika

-1 tablespoon garlic powder

-1 tablespoon onion powder

-3 tablespoons Chinese 5 spice


1.) Put all dry ingredients into medium mixing bowl, and whisk until well incorporated. Wrap bowl in plastic wrap, or store in ziplock bag for later use and to keep fresh. 

Hoisin BBQ sauce

-one 20 oz bottle of hoisin sauce

-1 cup sweet chili sauce

-1/4 cup seasoned rice vinegar

-1/2 brown sugar

-2 tablespoons honey

-1 tablespoon Worcestershire sauce

-1 tablespoon teriyaki marinade 

-2 cloves fresh minced garlic

-1 teaspoon fresh grated ginger

-1 teaspoon sesame oil


1.) Place all ingredients and whisk together in a medium sized sauce pan. 

2.) Place sauce pan on oven top on high heat until Hoisin BBQ sauce comes to a boil. 

3.) Reduce heat to a low, and simmer 3-4 mins. 

4.) Remove sauce pan from heat, and allow Hoisin BBQ to cool until room temperature. 


1.) Take baby back ribs out of the fridge and allow to come to room temperature, about 30 mins. 

2.) While ribs are coming up to room temperature, prepare your Big Green Egg/smoker  for indirect grilling at 275 degrees. At this point feel free to add a heaping hand full of soaked apple wood chips to the charcoal, to add an additional smoky flavor to the ribs. (*Wood chips/chunks, should be soaked a minimum of 30 mins in water, to ensure slow burning)

3.) Remove membrane from the back of the ribs, with a knife, and pull away from ribs with a paper towel, for easier removal, discard. 

4.) Season both sides of the ribs liberally with Chinese 5 spice BBQ dry rub, and place meaty side of ribs up first in Big Green Egg/smoker.  Place aluminum pan under ribs, to catch drippings. 

5.) For these ribs we will be using the "2-2-1" method.  2 hours ribs grilled uncovered, 2 hours ribs wrapped in aluminum foil, last 1 hour ribs grilled uncovered again. 

6.) First 2 hours...  Grill first hour ribs meaty side up, flip ribs meaty side down for second hour. 

7.) Second 2 hours...  Prepare a double layer of aluminum foil, big enough to wrap each half rack. Crimp sides of aluminum foil up, and pour a 1/2 cup of apple juice in the bottom. Place a half rack in each piece of aluminum foil.  Fold aluminum foil over and wrap loosely, around the ribs. Place wrapped ribs back into Big Green Egg/ smoker and cook for the second 2 hours. 

8.) The last hour...  For the last hour remove the ribs from the aluminum foil, and place ribs back on to grill. Once a nice crust starts to form on the ribs, brush/baste ribs liberally with Hoisin BBQ on each side of ribs 2 to 3 times.  Allowing a nice sticky layer of BBQ sauce to adhere to the ribs, by closing the Big Green Egg/smoker each time you brush/baste 3-5 mins. This last hour is extremely important, as we are looking for a finished caramelization on the ribs.  

9.) Once achieved caramelization is achieved on the ribs, remove ribs from Big Green Egg/smoker with tongs, and place on cutting board. 

10.) Slice each rib, down each bone to separate each individual rib. Assemble ribs on a platter. 

11.) Garnish with *optional chopped green onion/scallion and crushed almonds or peanuts. If you want to add a little spice at this last stage, garnish with thinly sliced Fresno chili pepper slices on top of ribs, or on the side.  

12.) Bon appetit and happy grilling!!


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