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Do Something Different for Your Labor Day Barbecue
Fully produced report in MP3 format:
48 kbps |
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(60 seconds)
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(OPEN):
LABOR DAY'S THE LAST BIG HOLIDAY OF SUMMER--AND PERHAPS THE LAST
CHANCE TO FIRE UP THE GRILL. ONE OF THE BIGGEST MISTAKES THAT
PEOPLE MAKE WHEN GRILLING IS PUTTING MARINADE ON TOO LATE.
ACCORDING TO CHEFS AT SOME OF THE NATION'S HOTTEST RESTAURANTS, YOU MAY
WANT TO ADD DIFFERENT FLAVORS TO THE MEATS THAT YOU GRILL, BY USING
UNIQUE SAUCES AND MARINADES. TED STONER--HEAD CHEF
AT QDOBA MEXICAN GRILL--SHARES SOME OF HIS LABOR-DAY
BARBECUE SECRETS...
(STONER):
"WHEN I COOK OUT, I LIKE TO USE A COMBINATION OF
TYPICAL BARBECUE FLAVORS AND UNEXPECTED INGREDIENTS: I MAY START
BY GRILLING PORK, INSTEAD OF THE TYPICAL HAMBURGERS AND HOT DOGS--AND
THEN ADD HOT CHILES, FRUITS, OR TOMATILLOS, TO A TRADITIONAL BARBECUE
SAUCE. ANOTHER ONE OF MY SECRETS IS TO PROVIDE GUESTS WITH A
VARIETY OF SAUCES, SALSAS, AND RELISHES THAT ALLOW THEM TO MAKE THEIR
OWN 'SIGNATURE' MEAL. AND, I ALWAYS MAKE SURE TO HAVE FRESH
VEGETABLES--LIKE SWEET CORN--AND COOL FRUITS, ON THE SIDE."
(CLOSE):
IF YOU DON'T HAVE THE TIME TO GRILL, CONSIDER BRINGING THE FLAVORS OF
BARBECUE HOME--WITH A QDOBA ANCHO-CHILE, BARBECUE-PORK BURRITO.
FOR MORE TIPS AND IDEAS ON HOW TO SPICE UP AND PERSONALIZE YOUR
BARBECUE, VISIT
W-W-W-DOT-"QDOBA"-DOT-COM.
