Ultimate Grilling For Your Labor Day BBQ
08/29/13 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Adam Rapoport, Editor-in-Chief Bon Appetite magazine and editor of The Grilling Book: the Definitive Guide from Bon Appetit. He gives us tips for our Labor Day Barbecues. It's Food and Dining in the second half of Topical Currents Thursday at 1:30pm on WLRN.
Mike Golic’s Barbecue Blitz Chicken Wraps, perfect for Labor Day weekend:
Barbecued chicken thighs and onion fill these wraps for a tasty dinner. It’s a surprise to find former football greats enjoying cooking for the family. In a recent interview with Mike Golic, Host of ESPN Radio’s “Mike & Mike in the Morning” show, he told me, “I’m a simple cook, I just throw everything on the grill. ” And that’s just what he does.
Juicy boneless, skinless chicken thighs, sliced onion and corn on the cob all cook together in 10 minutes on the grill.
For the corn on the cob, he peels the corn and wraps it in foil with butter and Parmesan cheese.
Mike uses a charcoal grill with quick-lighting briquettes. I’ve adapted his recipe for this quick barbecue dinner with a guide to using a gas or stove-top grill.
- The timing in the recipe is for a covered grill. If using one without a cover, extend the grilling time by 10 minutes. A stove-top grill does not need to be covered. The original timing is correct.
- Any type of barbecue sauce can be used.
- Place chicken, onion and corn on the grill.
- Prepare tomatoes and lettuce.
- Preheat the grill.