Bring Bold Flavors To Your Grill with Chef Jeffrey Saad
Delight friends and family at your next get-together with Chef Jeffrey Saad's recipes and tips developed especially for Bush's.
New Bold Recipes For Your Grill
Bush's® Citrus Pork Chop
Bush's® Citrus Pork Chop
Lime and orange juices refresh your grilled chops. Featuring BUSH'S® Sweet Mesquite Grillin' Beans®.
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Bush's® Mango Chipotle Chicken
Bush's® Mango Chipotle Chicken
Tropical and southwest flavors create a fresh spring dish. Featuring BUSH'S® Southern Pit Barbecue Grillin' Beans®.
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Bush's® Rolled Beef with Blue Cheese and Bacon
Bush's® Rolled Beef with Blue Cheese and Bacon
A grilled twist on a classic cookout combination. Featuring BUSH'S® Smokehouse Tradition Grillin' Beans®.
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Bush's® Peppery Chicken Kabobs
Bush's® Peppery Chicken Kabobs
A selection of spices gives these kabobs a peppery zing. Featuring BUSH'S® Sweet Mesquite Grillin' Beans®.
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Discover More Recipes by Jeffrey Saad
Jeffrey's Tips

MIX & MATCH
Use multiple varieties of Bush's Beans for flavor and texture. Try hot olive oil, garlic, cannellini beans and oregano—simmer, cool and add tuna and celery for a delicious dish.

BOIL TO PERFECTION
Put tomatillos in just enough water to float, and bring 'em to a boil. Cook until dark green—but remove before they begin to crack!

HUSK LIKE A PRO
Mexican-staple tomatillos are enclosed by an inedible husk. Peel away the papery layer and rinse them before adding to your dish.

A BEAN FOR EVERY OCCASION
Pinto, black and kidney beans make the ultimate chili. Or cook up garbanzo beans, olive oil and garlic, then add mint, harissa and feta for something new.

SKIP THE RINSE
Never rinse roasted chilies—simply wipe the skin off to save the flavor. (Remove the seeds for a little less spice!)

LET IT BURN!
Roast your chilies over a flame—the blacker the better. Then let them rest in a covered dish so they're easier to peel.

UNCOVER THE FLAVOR
To concentrate the flavor of your steak or chops, leave uncovered on the bottom shelf of the refrigerator (away from other foods) for up to 24 hours before grilling.

GO THIN FOR FAST FLAVOR AT THE GRILL
Thin cuts of meat absorb more marinade and spices versus larger cuts.

LOCK IN THE SPICE
Mix your favorite bold spice combinations together, such as cumin, black pepper and chili powder, to create a thick crust of spices on both sides of your meat before grilling.

NEXT
About Jeffrey

Known as the "Inspirational Chef," Jeffrey inspires his fans to ignite their lives through food. He has hosted numerous food- and cooking-related shows and is currently zigzagging the country dishing on the latest food trends. Jeffrey recently released his new cookbook, "Jeffrey Saad's Global Kitchen: Recipes Without Borders." He is also the executive Chef/Partner of The Grove Restaurants in San Francisco and launched his own line of spice blends in 2011.

Jeffrey has worked with Bush Brothers & Company for the past few years to identify culinary trends and create new family favorite meals such as Pinto Bean, Steak and Dumpling Soup and Chicken and Beans Nacho Casserole. Additionally, Jeffrey shares his passion for grilling with tips and recipes created exclusively for Bush's® Grillin' Beans®. He loves to add bold spices and marinades to his grilling recipes, which yields mouthwatering, flavorful textures to his grilled fare. Jeffrey currently resides in Los Angeles, where he can be found regularly hosting cookouts and putting nourishing dinners on the table for his friends and family.

Jeffrey began his career working in a Chicago diner at the age of 13, where he was inspired to create food experiences for customers. He quickly decided that he would make food his life and hoped to one day open a restaurant of his own. This dream became reality when he began formal chef training at the Culinary Institute of America in Hyde Park, New York, as well as the California Culinary Academy in San Francisco. Jeffrey then opened Sweet Heat, a Mexican restaurant in San Francisco. After the restaurant became a hit, Jeffrey opened two additional locations before moving on to become a partner in Pasta Pomodoro Italian restaurants, where he was instrumental in the opening of the first dozen of the 40-plus restaurants in the chain.

Jeffrey is a passionate family man and has mastered the art of balanced living. He is a second degree black belt in Tae Kwon Do.

For more information on Jeffrey, please visit: www.JeffreySaad.com.