Bobby Flay’s Rules Of The Grill

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Bobby Flay (Photo by Michael Crook)

It’s no secret that Food Network star Bobby Flay is the all-time grill master, so he knows a thing or two about the rules of the grill.

“I love to grill burgers in the summer,” said Flay of the summertime staple that he is known for. “Perfectly charred on the outside, cooked to pink medium doneness on the inside and topped with two slices of white American cheese that has been completely melted. Top with a few slices of red onion, summer Jersey tomatoes and a few Lay’s potato chips.”

Sounds easy enough, but what about the flavor? For Flay, it all begins with kosher salt and pepper, and everything needs to seasoned with it.

“From there, I will use pure ground chile powders (ancho, New Mexico, Guajillo) and other spices such as coriander, cumin, smoked paprika, allspice, mustard powder, for spice rubs,” he said. “I love combining chipotle in adobo with citrus juices for an adobo marinade for chicken or pork. And I love fresh chiles such as poblano, Serrano or habanero and herbs mixed with fresh herb oil for marinades for fish and shellfish. I also love breaking into the Gochujang for my version of Korean BBQ.”

Want to grill like Flay? Avoid these mistakes and you’ll be on your way to your best burger or juicy steak.

Some like it hot

“Start with a very hot grill,” said Flay. “Just as you preheat your oven, preheat the grill for at least 30 minutes (with the lid closed) so you get a good sear on your food and the food won’t stick.”

Lather it up

“Make sure you brush both sides of the meat or fish or vegetables with a neutral oil and season well with salt and pepper,” he said. “Oil lubricates the food and also helps the salt and pepper to stick.”

Don’t play with your food

“Stop playing with the food when it is on the grill. Leave it be. Let your meat or chicken or fish or veggies form a crust and naturally release from the grates,” said Flay. “Only flip it once so the burger or fish doesn’t fall apart.”

No pressure

“Don’t press on the food, especially burgers, because you are pressing all the flavor and moisture out,” he said.

For a full feature on Bobby Flay, see The Burger King.

https://liweekly.wpengine.com/the-burger-king/

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