May 25, 2011

ANNOUNCER:

AT YOUR NEXT COOKOUT GET INSPIRED WITH TIPS FROM GRILLING EXPERT, CHEF JEFFREY SAAD. HE SAYS THE TRICK TO GRILLING IS TO BE BOLD AND BREAK DOWN BORDERS BY ENSURING YOUR CUTS OF CHICKEN, STEAK AND CHOPS ARE WELL SEASONED BEFORE COOKING.   

JEFFERY SAAD:

“Think bold.  Add bold spices to both sides of your meat like cumin seed, black pepper and dried chilies before placing on the grill or try a hearty rub like the one I use in my coffee and chili rubbed pork chop recipe. To keep the bold flavors going, pair your chicken, steak and chops with Bush’s ® Grillin’ Beans® for a meal that will have friends and family asking for seconds.”

ANNOUNCER:

CHEF JEFFREY SAAD SERVES BUSH’S GRILLIN’ BEANS AS THE PERFECT COMPLEMENT TO HIS RECIPES, WITH MOUTH-WATERING FLAVORS AND INGREDIENTS LIKE BELL PEPPERS, ONIONS, MILD JALAPEÑO PEPPERS AND CORN. YOU’LL HEAR COMPLIMENTS FROM FRIENDS AND FAMILY AND GET REQUESTS FOR THE RECIPE.   TO GET CHEF JEFFREY SAAD’S INSPIRING GRILLING TIPS AND RECIPES, VISIT BUSH BEANS DOT COM OR FIND US ON FACEBOOK.