10 Lessons Learned from Matt Dunigan’s Road Grill
- Whenever anyone defies you to kick any food item “up a notch”, your immediate solution should be to wrap it in bacon.
- Any crowd of curious on-lookers can be motivated to applaud if you simply bellow, “DUN’ THAT LOOK GOOD AM I RIGHT C’MON NOW!” at them.
- Whether you’re at a family day in the park, an afternoon at the water slides, a charity car wash, a day at grandma’s house, an afternoon in a pleasant touristy area, a car ride to the country, a construction project with some good friends, home for the weekend, home alone on a Tuesday, four beers into your six-pack, wondering what to do with your life, crushed under the weight of your own disappointment — it’s always the right time for BBQ!
- Prep work is for women working in the distant background.
- No cooking show intro sequence is complete without the host taking their shirt off. (Attention Laura Calder: Compliance to this is now mandatory)
- The only thing more important than repeating the importance of re-sealable plastic freezer bags to your audience is talking about how great blenders are. If it is possible to do both in the same sentence, you absolutely must.
- When in all else is in doubt, make ribs.
- The greatest compliment you can ever render to an item or person is “killer.” For example, “Check out these killer twice-stuffed potatoes,” or “If my eyes bug out any further I will resemble a berserk killer.”
- You do not actually have to have knife skills in order to demonstrate chopping.
- Anyone — even a former CFL quarterback and present day TSN host — can get a cooking show these days, as long as they live in Canada and their families dare them to audition for it.
-
http://bruleeblog.wordpress.com bruleeblog
-
http://www.miscellaneousetc.com Mike
-
Solmaz
-
Larry
-
Larry
