15 Must Have Recipes for a BBQ

With the warmest season in session, we all expect to get our grub on at a lot of backyard barbecues. Instead of settling for the basic burger, hot dog and lemonade why not try some new BBQ recipes to spice up your outing. Whether you're hosting or bringing a dish to someone else's place, these 15 must have BBQ recipes—including drinks, main dishes and desserts—will wow everyone who tastes it.

Photo Credit(s): Foodnetwork.com

Drinks: Cucumber Pineapple Tequila Cooler 

Ingredients:
1 cup fresh pineapple cubes
2 limes, skin removed
1 seedless European cucumber, peeled, plus cucumber slices for garnish
4 ounces silver (blanco) tequila
1 1/2 cups ice cubes, plus more for serving
1 tablespoon agave nectar
Pinch kosher salt

Directions:

Prepare a vegetable juicer (or blender if unavailable). Run the pineapple, limes and cucumber through the juicer, letting all the juices combine. Pour the tequila into a cocktail shaker or pitcher, and then add the juices, ice, agave and salt. Shake or stir vigorously until chilled. Line up 4 tall Tom Collins glasses filled with ice, and pour the tequila cooler over. Serve with straws and cucumber slices for garnish.

Drinks: Ginger Peach Beer 

Ingredients:
Three 12-ounce bottles chilled beer, light or mild, such as Modelo Especial (not dark beer)
3 cups (24 ounces) chilled peach nectar, such as bottled R.W. Knudsen brand or canned peach nectar
2 fresh peaches, pitted and cut into wedges or 5-ounces frozen peach slices, thawed
3/4 cup Ginger Simple Syrup, recipe follows
Ginger Simple Syrup:
1/2 cup sugar
One 4-inch piece fresh ginger, cut into 1/4-inch pieces

Directions: 

Combine the beer, peach nectar, peaches and syrup in a large pitcher; stir to blend. Serve immediately. Ginger Simple Syrup: Place 1/2 cup water, the sugar and ginger in a small saucepan. Bring the syrup to a boil over high heat. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Let the syrup cool completely, about 20 minutes. Strain before using.

Drinks: Passion Fruit Hurricane 

Ingredients:
1/2 cup ice cubes
1/2 cup fresh pink grapefruit juice (from 1 small grapefruit), plus 1 wedge for garnish
1/4 cup passion fruit puree, such as Goya
4 tablespoons dark rum
1 tablespoon superfine sugar
Splash seltzer

Directions:

Place the ice cubes, grapefruit juice, passion fruit puree, dark rum, superfine sugar and seltzer in the pitcher of a blender and blend on high until smooth and slushy. Pour into a double old-fashioned glass and garnish with a wedge of fresh pink grapefruit.

Drinks: Watermelon Martinis 

Ingredients:
Ingredients
1/2 cup sugar
1/2 cup water
5 cups watermelon, seeds removed
2 tablespoons lemon juice
1 1/4 cups vodka
2 ounces melon liqueur, optional
8 lemon twists, for garnish

Directions:

Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved. Let cool. In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours. In a blender combine the frozen watermelon cubes, more simple syrup, to taste, lemon juice and vodka, melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist.

Drinks: Pineapple-Raspberry Rum Refresher 

Ingredients:
2 tablespoons frozen raspberries
1/4 cup ice cubes
3 ounces coconut water
3 ounces pineapple juice
1 ounce light rum
2 fresh mint leaves

Directions:

Gently muddle the raspberries in a pretty footed glass. Top with the ice cubes, coconut water, pineapple juice and rum. Stir gently and serve with the mint leaves.

Food: Grilled BBQ Potatoe Skins

Ingredients:
3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 tablespoons butter, melted
1 clove garlic, minced
3/4 cup Cheddar
1/2 cup barbecue sauce, warm
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish

Directions:
Preheat oven to 350 degrees F. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

Food: Sweet and Spicy BBQ Chicken with Corn Salad

Ingredients:
2 cups plus 2 tablespoons lowfat plain yogurt
2 cups frozen mango chunks
3 tablespoons honey
1/4 cup plus 1 tablespoon apple cider vinegar
1/4 cup golden raisins
2 tablespoons olive oil, plus more for brushing
1/4 teaspoon cayenne pepper
5 sun-dried tomatoes (not packed in oil)
2 small cloves garlic, finely chopped
4 ears corn, shucked
8 boneless, skinless chicken thighs, trimmed (about 1 1/2 pounds)
Kosher salt
6 cups mixed salad greens
2 medium carrots, thinly sliced

Directions:
To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth. Divide among four glasses and refrigerate until ready to serve. Rinse out the blender.

Preheat the grill to medium-high heat. Combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup of the vinegar, the raisins, olive oil, cayenne, tomatoes and garlic in a microwave-safe bowl. Cover with a piece of plastic wrap and microwave until the tomatoes are soft, about 3 minutes. Let cool slightly and puree in a blender. Transfer to a small bowl. Set aside 2 tablespoons for the dressing, the rest will be used for tossing with the chicken.

Place the corn on the grill, cover and cook, turning as needed, until nicely charred, about 10 minutes. Remove and keep warm.

Turn the grill down to medium and brush the grates with some of the oil. Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon salt. Arrange on the grill and cook until nicely marked and the internal temperature registers 170 degrees F on an instant-read thermometer, 8 to10 minutes per side. Baste a few times with the remaining sauce while grilling.

While the chicken cooks, whisk together the remaining 2 tablespoons yogurt, the reserved 2 tablespoons sauce, the remaining 1 tablespoon vinegar, 1 tablespoon water and 1/4 teaspoon salt in a large bowl. Toss the mixed greens and carrots together. Divide the chicken, corn and salad among four dinner plates. Drizzle the greens with the reserved dressing. Serve each plate with a mango smoothie.

Food: Backyard Baby Back Ribs 

Ingredients:
2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee powder
1/8 teaspoon cayenne pepper

Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice

Directions:
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.

The next day, heat the oven to 250 degrees F.

Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.

The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.

Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.

Rub Number Nine:
Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.

Food: Pulled Pork Sandwich

Ingredients:
6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10 -to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving

For the Barbecue Sauce:
2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

Directions:

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)

Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.

Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.

Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.

As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.

Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.

Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops.

Food: Smoked Salmon

Ingredients:
1 cup kosher salt
1/2 cup sugar
1/2 cup dark brown sugar
1 tablespoon crushed black peppercorns
2 large salmon fillets or sides, pin bones removed

Directions:
In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

15 Must Have BBQ Recipes

Desserts: Fresh Peach Cake

Ingredients:
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

Directions:
Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

15 Must Have BBQ Recipes

Desserts: Blueberry Crisps

Ingredients:
6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
Pinch salt
Topping Mixture:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping

Directions:

Preheat oven to 375 degrees F. Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl. Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

15 Must Have BBQ Recipes

Desserts: Eton Mess

Ingredients:
4 (6-ounce) packages fresh raspberries
1 cup plus 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon framboise liqueur
1 1/2 cups cold heavy cream
1 teaspoon pure vanilla extract
3 3 -inch bakery meringue shells, broken into pieces

Directions:
Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks.

In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

15 Must Have BBQ Recipes

Desserts: Strawberry Shortcake 

Ingredients:
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

Directions:

Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Desserts: Tropical Watermelon Sorbet 

Ingredients:
1 (2-pound) piece seedless watermelon, rind removed and flesh cut into 1-inch pieces to yield about 3 1/2 cups
1 (6-ounce) can pineapple juice, chilled
3/4 cup ginger ale, chilled
1/3 cup fresh lime juice (from about 3 large limes)
1/2 cup grenadine

Directions:

In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes. Spoon into glasses or small bowls and serve.

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Aaliyah during TNT Presents - A Gift of Song - New York - January 1, 1997 in New York City, New York, United States.
KMazur/WireImage

Fans Rally For Aaliyah's Discography To Be Released On Streaming Platforms

As another day passes without Aaliyah's music on streaming platforms, fans are looking for answers.

Over the weekend, the hashtag #FreeAaliyahMusic appeared on Twitter in light of song battles between Swizz Beats vs. Timbaland and Ne-Yo vs. Johnta Austin. The latter opponents played their collaborations with the late singer, proving Baby Girl's dynamic relevancy in the age of modern R&B. As songs like "I Don't Wanna" and "Come Over" picked up plays on YouTube, the hashtag pointed out the tragedy of her songs not existing on platforms like Spotify, Tidal and Apple Music.

Aaliyah's only album on multiple platforms is her 1994 debut, Age Ain't Nothing But A Number. Other albums like the platinum-selling One in A Million and Aaliyah are being held in a vault of sorts along with other unmixed vocals by her uncle and founder of Blackground Records, Barry Hankerson.

Hankerson has built up a mysterious yet haunting aura over the years due to his refusal to release Aaliyah's music on streaming platforms. Reasons are unknown but Stephen Witt's 2016 investigation revealed business deals like the shift in distribution from  Jive Records to Atlantic helped Hankerson take ownership of the singer's masters. The deal was made in 1996 when Blackground featured artists like Aaliyah, Toni Braxton, R. Kelly, then-production duo Timbaland and Magoo as well as Missy Elliott.

Sadly, Aaliyah's music isn't the only recordings lost in the shuffle. Recordings from Timbaland and Toni Braxton have been hidden from the world with both taking legal action against the label over the years. There's also JoJo, who had to break from the label after they refused to release her third album. The singer recently re-recorded her first two albums.

With Aaliyah's music getting the attention it deserves, Johnta Austin discussed the singer's impact on R&B today. "It was amazing, she was incredible from top to bottom," he told OkayPlayer of working with the singer on "Come Over" and "I Don't Wanna." "I don't think Aaliyah gets the vocal credit that she deserves. When she was on it, she had the riffs, she had everything."

Earlier this year, an account impersonating Hankerson claimed her music would arrive on streaming platforms January 16, on what would've been her 41st birthday. A docuseries called the Aaliyah Diaries was also promoted for a release on Netflix.

Of course, it was far from the truth. Fans can enjoy selected videos and songs on YouTube, but it's clear they want more.

 

Aaliyah’s music is the landmark for a lot of your favs not only was she ahead of her time with her futuristic sounds she also was a fashion Icon dancer and phenomenal actress . The future generations need be exposed to her artistry and pay homage .#FreeAaliyahMusic pic.twitter.com/LxZfxcqRgF

— Black Clover (@la_alchemist) March 29, 2020

Her first #1 solely based on AirPlay! She was the first ! #FreeAaliyahMusic pic.twitter.com/BHlANZjCGZ

— (@hodeciii) March 29, 2020

Makes no sense for someone still so influential to be hidden. Many try to emulate her. On Spotifys This is Aaliyah playlist, theres some great tracks not on her main Spotify #FreeAaliyahMusic pic.twitter.com/vLqLTVxqO9

— Blackity Black⁷ (@ClaudBuzzzz) March 29, 2020

Aaliyah is trending once again. She deserves endless flowers. This is true impact y’all. Her voice, her sound, her music...She’s been gone for 2 decades and y’all see the love for her is even stronger! We miss you baby girl! #FreeAaliyahMusic pic.twitter.com/ALDcT0ZQxR

— A A L I Y A H (@forbbygrlaali) March 30, 2020

Aaliyah said she wanted to be remembered for her music and yet most of it is not on streaming services #FreeAaliyahMusic pic.twitter.com/zwk0AWMCoE

— RJR (@MyNewEssence96) March 29, 2020

aaliyah’s gems like more than a woman deserve to be in streaming sites #FreeAaliyahMusic pic.twitter.com/mM2GWEg1pe

— k (@grandexrocky) March 30, 2020

I saw #FreeAaliyahMusic and IMMEDIATELY jumped into action! I can’t express how betrayed I felt when we were supposed to have all her music on Spotify by her birthday. Her discography is deeply underestimated and we need to make it right for our babygirl!pic.twitter.com/GfxBeJxUY1

— jerrica✨ (@jerricaofficial) March 29, 2020

Before Megan The Stallion drove the boat...

Aaliyah rocked the boat...

#FreeAaliyahMusic pic.twitter.com/iXNwssD3sY

— Al’Bei (@_albei) March 29, 2020

i think we should have that conversation #FreeAaliyahMusic pic.twitter.com/cGl269tuTr

— AALIYAH LEGION (@AaliyahLegion) April 1, 2020

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Singers Adrienne Bailon (L) and Kiely Williams of the 'Cheetah Girls' pose for photos around Mercedes Benz Fashion Week held at Smashbox Studios on October 18, 2007 in Culver City, California.
Katy Winn/Getty Images for IMG

Kiely Williams Explains Fallout With Adrienne Bailon Houghton And Alleged Fight With Raven-Symonè

Our current isolated way of life has given some plenty of time for reflection like Kiely Williams of the former girl group 3LW and The Cheetah Girls (ask your kids). The tales of both successful groups have been told time after time by fans in YouTube documentaries and members of each collective but Williams has decided to share her side of the story.

Williams hopped on Live Monday (March 30) where she discussed her former friendship with The Real co-host Adrienne Bailon Houghton and the infamous chicken throwing fight with actress/singer Naturi Naughton. The mother of one didn't pinpoint exactly why she fell out with Houghton but did point out how she wouldn't be interested in appearing on her talk show.

"I don't think Adrienne wants to have live TV with me," Williams said. "'Cause she's gon' have to say, 'Yes Kiely, I did pretend to be your best friend. Now, I am not.' You were either lying then or you're lying now. You either were my best friend and now you're just not claiming me or you were pretending [to be my best friend."

The two remained friends after Naughton was kicked out of 3LW, the platinum-selling group known for 2000s pop hits like "No More (Baby I'ma Do Right)" and "Playas Gon' Play." Williams and Houghton were eventually picked to be apart of The Cheetah Girls with then-Disney darling Raven-Symonè and dancer Sabrina Bryan.

Williams went on to discuss her fight with Naughton, which she denies had anything to do with her skin color. With her mother near, Williams claimed Naughton called her a b***h, leading to the fight. While she didn't clear up the chicken throwing, she stated how she was "going for her neck" and was holding food and her baby sister in the process.

Apologies aren't on the horizon either. “I don’t feel like I have anything to make amends for, especially as it relates to Adrienne,” Kiely said. “As far as Naturi goes, if there was ever a reason to apologize, all of that has kind of been overshadowed by the literal lies and really ugly stuff that she said about my mom and my sister. So, no. Not interested in that. I’m sorry.”

Moving onto The Cheetah Girls, Williams also denied claims she got into fights with Raven-Symonè on the set of The Cheetah Girls films and never outed her as a teen. The rumor about Symonè and Williams was reportedly started by Symonè's former co-star Orlando Brown.

Symonè has often shared positive memories about The Cheetah Girls and their reign but did imply during an episode of The View how co-star Lynn Whitfield kept her from losing her cool on set.

On a lighter note, Symonè, Houghton and Naughton have kept in contact with Naughton and Houghton putting their differences aside during an appearance on The Real. 

Symonè and Houghton also reunited at the Women's March in Los Angeles in January. During Bailon's performance at the event, the two briefly performed the Cheetah Girls' classic, "Together We Can."

Willaims also shared some stories about the making of the group's hits. Check out her Live below.

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Mark Metcalfe/Getty Images

Kelis Announces ‘Cooked With Cannabis’ Show Will Premiere On Netflix

Kelis is taking her chef talents to Netflix. The musician will host a food competition show titled Cooked With Cannabis that’ll premiere on the very-fitting April 20 (4/20). According to NME, the show will span six episodes and be co-hosted by chef Leather Storrs.

Describing the opportunity as a “dream come true” since she’s a major supporter of the streaming service, Kelis took to Instagram to share how cannabis and cooking is one of her many creative passions. “As a chef, I was intrigued by the food and as an everyday person, I was interested in how powerful this topic is in today’s society,” the mother-of-two writes. “In this country, many things have been used systemically to oppress groups of people, but this is so culturally important for us to learn and grow together.”

Each episode will place three chefs against each other as they craft three-course meals with cannabis as the central ingredient. Each episode’s winner takes home $10,000. Guests will play an integral role in who takes home the cash prize. Too $hort, and El-P are just a few of this season's guests.

 

View this post on Instagram

 

I'm really excited to announce my new show, Cooked with Cannabis on @Netflix!! Anyone that knows me, knows how much I love my Netflix, so this is a dream come true. Interestingly, this was one of those things that I didn't go looking for, it kind of came to me. As a chef, I was intrigued by the food and as an everyday person, I was interested in how powerful this topic is in today's society. In this country, many things have been used systematically to oppress groups of people, but this is so culturally important for us to learn and grow together. I hope you all will tune in, it's definitely going to be a good time! We launch on 4/20! XO, Kelis

A post shared by Kelis (@kelis) on Mar 18, 2020 at 7:57am PDT

In a previous Lenny Letter profile, Kelis shared she comes from a line of culinary influences beginning with her mother who owned a catering service. In 2008, the “Milkshake” singer sought to refine her cooking skills by enrolling in the Le Cordon Bleu school. Receiving a certificate as a trained saucier, the New York native put her expertise to the test during pop-up restaurants in her native city, created a hot sauce line, and co-owns a sustainable farm in Quindio, Colombia.

“Food is revolutionary because it is the one and only international language. It’s the most human thing you can partake in,” she said in an interview with Bon Appetit. “We are the only species that cooks.”

This isn’t Kelis’ first foray into the reality-cooking television world. In 2014, she partnered with the Cooking Channel for Saucy and Sweet and published the "My Life on a Plate" cookbook a year later.

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