Month: May 2016

The workhorse of bubble machines

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Bubble machines tend to be flakey, touchy things that break a lot. Dan Das Mann, creator of the Funn Machine, the Funn Beast, and now the Funn Pack swears by the Bubbletron.

Designed to be an entire festival-in-a-backpack, the Funn Pack comes complete with lasers, smoke machines, disco balls, and a huge sound system! Nothing impressed me more, however, than the sheer volume of bubbles the thing throws out. Perched a-top Dan’s amazing contraption, the American DJ Bubbletron put out hours of uninterrupted bubbles, filling a several thousand square foot roof-top deck with joy!

If you’re throwing a party, or a festival, and want to add instant energy, Dan can bring you the Funn. If you just need a bubble machine to fill the air with glistening, soapy fun, go with the Bubbletron!

American DJ Supply Bubble Tron Compact High Output Plastic Bubble Machine via Amazon

The Funn Machine: bring a Funn Pack, the Funn Beast or Funn Machine for your party!

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How to Grill Juicy Boneless Skinless Chicken Breasts

Grilled Boneless Skinless Chicken Breasts

When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, and without the bones to insulate it or skin to protect it, that naked chicken breast on the grill has a tendency to easily overcook and dry out.

So, what to do?

One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. We use this method for our cilantro lime chicken and it works fine.

Another way, which doesn’t require you to change the shape of the chicken breasts,

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Grilled Pork Tenderloin with Orange Marmalade Glaze

Grilled Pork Tenderloin with Orange Marmalade Glaze

Do you like grilling pork tenderloin? We love it! It cooks up so quickly and lends itself to any number of savory glazes.

The glaze we are using for this recipe couldn’t be easier to pull together. It uses orange marmalade, soy sauce, honey, rice wine vinegar, and a pinch of red pepper flakes.

We marinate the pork first in half of the glaze sauce, and then use the remaining sauce to coat the finished tenderloin.

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