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Speaker 1: Hey, Aro, how are you fantastic? How are you doing today? Chef?

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Speaker 2: Very well, my friend glad to be on hun.

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Speaker 1: Dude, I'm so glad that you're doing this, because it

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seems like every year, once we get past July fourth,

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that's it. Everybody goes back to, you know, ordering food

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from you know, instacart and all that kind of stuff.

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So I mean, and now you're going to say, no, no,

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we need to do it at home. We need to

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cook our own food, We need to chef in our

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own homes.

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Speaker 2: Absolutely, the grill is on twenty four hours a day

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in my home.

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Speaker 1: What do you do in order to stay in tune

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with that, because sometimes that can be a little bit grueling,

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especially in the summer heat.

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Speaker 2: Yeah, you know, the secretest is just prep ahead with

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your menu. You want to choose dishes that are effortless

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but delicious and that'll make everyone happy. So think things

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like grilled skewers, simple and tasty, smoked sausages, even snacks

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that you can just pop on the grill and instantly serve.

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The goal is to have less stress on the grill

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and more time having fun with your friends and family.

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Speaker 1: One of the things that I love to do. I

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don't like getting barbecue sauce from a bottle. I like

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to make it fresh at home. Do you have a

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secret sauce that you like to dive into?

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Speaker 2: Absolutely not. Who has the time for a secret sat

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secret to the secret for a good barbecue sauce is

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to look for the word molasses or brown sugar in

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the bottle and you're set to go. Save time.

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Speaker 1: Wow, Now, what is the one mistake do you think

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that we're making out here on our own grills? I mean,

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I mean, it's just one of those things where people

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like to take chances and if it gets too charred, ah,

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we'll live with it. We'll do better next time.

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Speaker 2: Well, the thing that people don't understand is that you

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can actually make really great crowd pleasing snacks on the

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grill as well. So if you're hosting with friends and

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family or indulging in a snack, I use things like

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President Brie to transform simple moments into something special, no

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matter this season. So it's crafted in the French tradition.

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It's made with one hundred percent cosmel q. In the US,

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it's a soft ripe and cheese that as a buttery flavor.

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Soft Premiu centers snow white edible rind, and it makes

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everything elegant yet approachable, a lot of richness versatility for

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summer spreads, charcruitery boards, backyard gatherings. You can really get creative.

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And so what I do with my President Brie is

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that I put it in a cast iron pan, I

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add some fruits all around it, a little bit of honey,

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and then you pop it on the grill and it

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turns into an incredible snack or derv appetizer instantly. You

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can even add some President Brion a burger or a

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bag ad as well. Just be a little bit creative

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and understand that it doesn't have to be too complicated.

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Speaker 1: Man, you bring up honey, and there's one thing that's

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really happening a lot here in the Carolina is in

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fact not even a half a mile from here. I

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have an actual bee keeper and we go down there

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and get the honey all the time, and it really

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does add to the flavor.

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Speaker 2: And it's very health beneficial as well if you have

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local honey, so you get a lot of those well,

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I mean there's ways that you can protect yourself with

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immunity as well with eating local honey. So that's a

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great find.

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Speaker 1: One thing that I'm seeing a lot of these days

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when I go into people's backyards, it's not just a grill.

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They've got a griddle that they're cooking on nowadays.

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Speaker 2: Two. Yeah, Well, the griddle is fantastic too because you

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can make sausage on it, and one of my favorite

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go to is butterball smoked turkey sausage. It's this kind

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of do it all ingredient. It's perfect before cooking a

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week like dinner for the family show with a special

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crowd with loved ones. So I love pairing their hard

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with smoke turkey sausage with roasted veggies, cherry tomatoes, sweet peppers,

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even red onions. It really cooks up beautifully on that

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griddle or on a grill, but also on a single

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sheet pen. It's ready under thirty minutes with minimal cleanup.

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It's quick and easy to prep pack with flavor. Also,

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butterballs Polish style smoke turkey sausage is delicious. It's fully cooked,

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perfect for anyone craving that kind of old world flavor

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with less fat, less sodium, making grape for meat and

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cheese trays, Recipes like a lemon broccolini one pot pasta.

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It's a crowd pleaser. Kids adults love it, whether you're

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gathering for a barbecue or even have that back to

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school routine again.

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Speaker 1: Oh, we're talking broccolini. Coming up next, We're going to

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dig even deeper into this very delicious addition to your

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summertime cooking. Chef George Duran is coming up next. Hey,

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thanks for coming back to my conversation with Chef George Duran.

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Let's get back into broccolini. What is it about broccolini

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that souddenly? It has become the go to for so

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many people. It's not broccoli anymore. I gotta have my broccolini.

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Speaker 2: Let me tell you what broccolini is. It is a

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way to eat broccoli with a finger. That's all it is.

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Speaker 1: Really.

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Speaker 2: It's delicious, it's long, it's tender, and you can grab

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with your fingers and just pop it in your mouth.

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That's what I love about broccolini.

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Speaker 1: See that's the way I do my asparagus. I don't

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want to cut it up. I just want to sit

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there and use it as finger food.

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Speaker 2: Absolutely, and don't forget to peel the bottom half, or

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at least the bottom third of your asparagus before grilling

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it or cooking it as well, to make it extra tender,

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all the way from top to bottom.

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Speaker 1: Fintyl, That's one thing that I'm really still trying to

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grasp and the reason why is because I believe I

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can do something with those those fuzzy little leaves. I mean,

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is there something Can I use it as an herb?

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Speaker 2: Wait?

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Speaker 1: Which fuzzy little leaves with the finnyl with the fennel? Yeah,

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you know the study because you've got the big old

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ball on the bottom and then and then the leafy

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substance up on top, and it's like, I feel like

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I'm wasting the plant.

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Speaker 2: Yeah, I know you can easily SAW tell you that,

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but very high heat, very quickly, and then add something

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like vinegar to it or a lemon, just just this

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quick squeeze, so just kind of just almost like you're

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wilting up, just barely, and then serve it like that

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on the side of a little salt and pepper and

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your golden Wow.

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Speaker 1: When it comes to burgers, I do not like mustard

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ketchup or anything on it. I want to be able

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to put all the ingredients on it, from the tomatoes

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to the peppers and things and taste the burger, not

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drown the burger.

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Speaker 2: It's not a bad idea. Just make sure to season

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the burger properly, cook it to the right temperature. But yeah,

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I mean, what I like to do is kind of

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do like a self service topping bar so that everybody

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gets what they want if they want anything on it.

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So if you set it up for people to make

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their own burgers, it's less work for you, more fun

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for the guests.

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Speaker 1: Now for your summer celebrations, can we add some soup

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to it? Because I'm a soup person.

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Speaker 2: Only if it's caspacho cold.

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Speaker 1: Oh, I get what you're saying. Absolutely absolutely all right?

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Where can we go to find out more about what

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you're doing because you're opening up that door for us

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to enjoy the rest of the summer and not hide away.

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Speaker 2: Yeah. You can find all these recipes at president Cheese

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dot com or butterball dot com, or you can follow

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me at Chef George Durant on social media. Contact me,

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call me. I'll talk about food all day long with you.

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Speaker 1: Wow, is there a mistake that we're all making that

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you see as doing? Because I mean, or do you

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even find yourself being a student of us.

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Speaker 2: When when you say you do, you mean you radio folks,

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television and radio folks, every day people, every day people,

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because I mean there are times that I will sit

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there and I will just go and watch the chef

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in someone's backyard.

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Speaker 1: They're home chefs, but there's still a chef. They do

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things that really open up my imagination.

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Speaker 2: Absolutely. I think the biggest problem, especially this time, this

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day and age, with summer grilling are the flare ups.

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If you don't have a spray bottle with water next

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to you while you're grilling, you're gonna be in lots

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of trouble. So spray bottle is your best friend. The

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non sick spray is fine too, but that spray bottle

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with water is your savior.

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Speaker 1: Man. You got to come back to this show anytime

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in the future. Chef. The door is always going to

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be open for you.

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Speaker 2: I love being with you. Arrow. Thank you so much.

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Speaker 1: You'd be brilliant today. Okay, thank you, thank you Here