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Radio Smart Talk: Get ready to grill!

Written by Scott LaMar, Smart Talk Host/Executive Producer | May 23, 2013 8:58 AM

Radio Smart Talk for Thursday, May 23:

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For many families, the grill has become an outdoor oven or stove.  For some, it would take a major snowstorm to keep the grill from being used to make dinner.  They see the grill as an all-year-round part of mealtime.

For most though, the grill is used in warmer weather and even for the majority of those people, Memorial Day weekend may be the first time all year they wheel out the grill.  Let's face it -- the grill excites those who see it as an instrument of summer and the outdoor fun that goes along with it.

Thursday's Radio Smart Talk leads into the holiday weekend with our traditional grilling tips and recipes program.  Chef Donna Marie Desfor, owner of There's a Chef in My Kitchen, appears on the show with suggestions and ideas for outdoor cooking.

Whether you're looking for a way to spice up the traditional grilling fare of hot dogs, hamburgers or chicken or thinking about something different on the grill, Chef Desfor always gets creative.

We'd like to hear your recipes for the grill too.  List them below and enjoy your holiday weekend!

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Chef Donna Marie Desfor

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Comments: 17

  • Luna img 2013-05-22 15:57

    I LOVE doing corn on the grill!

    Soak the corn in husk for an hour in water.

    Then put the corn (still with the husk on) on the grill for 20 minutes.

    When it's done, remove the husk and serve drizzled with butter. I like to add a bit of lime juice and chili power to the melted butter before I drizzle it.

  • Luna img 2013-05-22 16:01

    I also love to grill poblano peppers to serve on my grilled veggie burger with avocado - Southwest style!

  • Scott LaMar img 2013-05-23 07:20

    Gwen Beems Coleman Grilled Summer Squash: Slice several squash lengthwise into fourths. Put in a gallon bag with some olive oil and plenty of Mrs. Dash seasoning. Mix it up well. Grill it, turning once or twice, about ten minutes. Delish and healthy.

  • Deedee img 2013-05-23 08:25


    A kind neighbor gave me his hand me down gas grill several years ago. I LOVED grilled food, but I was really intimidated about it, thinking I was going to blow myself up. :-)

    I haven't.

    I use it a lot, but I am still pretty intimidated to clean it properly. How much do I have to do? I oil and scrape the top, but that's really all I've done. The flame only comes out a small area. I think the rest is clogged. I think it would work better if I cleaned it. How much do I need to do? How do I do it without blowing myself up? :-)

    Also, can you recommend some spices/marinades that kids would eat?

    THANKS.

  • Radio Smart Talk img 2013-05-23 08:35

    Email from Thomas

    I recently acquired an electric smoker. I have smoked everything from a beef brisket to perogies, I have brined, rubbed, marinated, and just thrown stuff in there. I have used mesquite and hickory, but always seem to over smoke do you have any advice on electric smoker use?

  • Radio Smart Talk img 2013-05-23 08:35

    Email from Manuel, Carlisle

    My kids have asked me for several years to do a holiday meal of some more exotic cooking. I have decided to get some different versions of the old surf & turf, I have just gotten a large piece of alligator tail and also some wild boar ribs. Can you give me any advice of spices, rubs, sauces and/or sides?

  • Sandi Smith img 2013-05-23 08:36

    Love this show! I'm a foodie and love grilled veggies. I especially loved the listener who had his own brats made. My husband and I own Sandi's Breads where we make artisan breads with flour that we mill ourselves. We have recently been enjoying freshly-made sausage grilled and served on our own New England Hot Dog Buns - a top-split bun. We have also supplied local restaurants with our baguettes to serve brats or barbeque on.

  • Radio Smart Talk img 2013-05-23 08:37

    Email from Kevin

    My uncle made this every summer. Half chicken, some sauce, wrap in foil and put on the grill. It seemed to only have a butter sauce, that you are talking about right now, but also had something tangy mixed with it. It wasn't mayo, which the recipes websites suggest for white barbecue, because it was still watery. Maybe vinegar?


  • Radio Smart Talk img 2013-05-23 08:38

    Email from Deedee

    A kind neighbor gave me his hand me down gas grill several years ago. I LOVED grilled food, but I was really intimidated about it, thinking I was going to blow myself up. :-)

    I haven't.

    I use it a lot, but I am still pretty intimidated to clean it properly. How much do I have to do? I oil and scrape the top, but that's really all I've done. The flame only comes out a small area. I think the rest is clogged. I think it would work better if I cleaned it. How much do I need to do? How do I do it without blowing myself up? :-)

    Also, can you recommend some spices/marinades that kids would eat?

    THANKS.

  • Radio Smart Talk img 2013-05-23 08:59

    Email from James, York

    Hi Scott, I hope that burger recipe from Jim will be posted, that sounds amazing! Also I'd like to ask about beets. I have a recently developed love for beets. They are so earthy, its almost like corn on the cob but without all the stuff in your teeth! Thanks

  • Radio Smart Talk img 2013-05-23 09:00

    Email from Rick Stammel

    Grilled Caesar Salad, Not sure if you talked about this or not, but this is now one of our favorite salads!


    • Donna Marie Desfor img 2013-05-23 11:47

      Grilling greens is a cool way to give your salads a new appeal. Use the core and stems to keep bunches in tact, but slice through them so they lay flat on the grill. Brush with a little olive oil and grill over high heat for just a few minutes to get a nice char on the outside. Dress with a good garlicky Caesar dressing. This is also outstanding if you serve with some grill roasted tomatoes, too!

  • Radio Smart Talk img 2013-05-23 09:06

    Jim's Burger Recipe:
    2 thin patties, put cheese on any one of them, (he uses mozzarella, provolone, or pepper jack)
    Put the other patty on the top
    Top it with ground dried peppers

    • Donna Marie Desfor img 2013-05-23 11:45

      Jim's recipe is great! Here's what we talked about adding on the show: Use the 2 beef patties and put the cheese between the two, then use a combination of dried peppers (I recall Jim saying he used dried crushed jalapeno and habanero; you can use any dried pepper or just a good robust blend of (any or all of these) jalapeno, habanero, chipotle, cayenne, Szechuan and/or green peppercorns, a little whole coriander, cumin and fennel seed put through a spice mill or grinder.) I suggested mixing in a little sugar -- brown or granulated then rub that all over the outside of your burger. Grill to your desired doneness. Yummy! Thanks Jim.

  • Donna Marie Desfor img 2013-05-23 11:51

    There were a lot of great suggestions for add-ins to your burger mix on today's show. Don't forget experimenting with some ingredients that add a kick without a ton of spicy heat! Ginger and Garlic are great additions, and then welcome herbs such as basil, lemongrass, and thyme. Or, mix in a small dice of summer squash like zucchini to keep your patties moist. One caller even uses green onion tops in his mix. Just remember, if it smells good together, chances are it's going to taste good together!

  • Mary Rita img 2013-05-24 10:42

    I would love to see the ingredients that the caller whose children say makes everything taste Pakistani, talked about. I was in the car so couldn't take notes. Can you post what she said she put in her burgers? I think her name was Rabina or something similiar

  • Laurie Davis Fulmer img 2013-05-26 01:15

    my husband Brian likes to grill the big, whole carrots-yum. He often does sliced potatoes, too. I really like grilled asparagus, zucchini, yellow squash, just with a drizzle of olive oil, little salt & pepper. Fish is so good grilled, topped with some onion & green pepper, little butter or olive oil-lay it on some alum foil.....okay, now i'm hungry!

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