BBQ Season is Open!

Explicit content warning

06/02/22 • 53 min

On today's episode we explore the do's and don'ts of the BBQ and what to do when you have been invited to a BBQ, what to bring, how to be a great. Ali & Marco share their tips, tricks and BBQ hacks on this episode

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Twitter: @podisdelcious

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Connect with us on:

Twitter: @podisdelcious

Instagram: This Podcast is Delicious

Web: thispodcastisdelicious

Email: [email protected]

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

When dining goes wrong, and the silver lining.

When Dining Goes Wrong & Silver Linings.

The guys talk about some recent bad dining experiences that were turned around in a positive way by managers and waiters who did what the needed to do turn a negative into a positive

A Sneak-Peek:

[1:27] Ali and Marco talk about some recent travels.
[3:40] Marco has a bad food experience t the airport at a pub.
[8:18] Marco describes the snarky email he got from the pub’s team.
[8:55] Ali tells us about his first buffet memory.
[10:43] The pub turns a bad situation around.
[12:52] Ali talks about his no so great Halibut experience in one of Canada’s great restaurant
[20:00] What happens when restaurant staff isn’t empowered to deal with situations in the restaurant.
[21:49] Marco’s tip on how to deal with an unsatisfied customer.
[24:03] Ali tells us what he would do when he got a complaint in the restaurant he managed.
[26:30] What actually happens when you ask for something really spicy.
[33:15] Marco tells his odd brunch story that has a silver lining.
[40:50] Ali’s bank teller has a neck tattoo.
[41:20] Ali recommends the 1 minute manager

Memorable quotes:

“Never had a bad meal in Alberta.”

“Sorry to force my nacho agenda on you.”

“Margaritas, the drinker’s Gatorade”

“it would kill my fork germs”

“the customer is right half the time”

“this is a jerk’s perspective”

“I’m not a role model for our listeners”

“If a pub can’t do nachos right, there’s something fundamentally wrong with that pub”

“Your sense of humour is an acquired taste”

Connect with us on:

Twitter: @podisdelcious

Instagram: This Podcast is Delicious

Web: thispodcastisdelicious

Tell us your terrible service Stories, or ones where a bad experience was turned around.

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

Trevor Lui

Trevor Lui

Ali & Marco welcome Trevor Lui to the podcast. This culinary Superhero, continues to raise the profile of Toronto with his food, brings the stories of his life and his dishes to the page with his book The Double Happiness Cookbook. His video series Soulful Food Stories is a video series that exposes the ‘other’ side of communities and neighbourhoods. His organization Quell represent talented underrepresented food, drink and lifestyle leaders. There’s all this and a whole lot more. Listen as we interview our guest Trevor Lui

A Sneak-Peek:

[02:00] Ali mentions how he met Trevor.
[4:00] Trevor talks about his cookbook’s playlist.
[8:05] Trevor tells us the journey of writing his cookbook.
[12:03] Trevor’s Dad’s Hollywood dream.
[19:00] We discuss restaurants that serve multiple ethnic cuisine.
[20:50] Racism within the food industry.
[23:00] The rebranding of Joy Bird to Bao Bird.
[24:17] The Night Market.
[28:30] Trevor explains why he is an “Egg-Thug for Life”
[30:31] On being diabetic and his cookbook and working in the food industry.
[33:10] Quell.
[37:00] What the impact was for Ali to see Chef Joshna on TV and what she has said about being with Quell.
[41:08] Advice from Trevor for young creatives
[42:22] Ways the industry make the changes needed.
[47:40] How to eat French Onion Soup the right way.