Tuesday, March 9, 2010

Bobby Flay's 10 Great Grill Tips


  1. I've been watching Bobby on his Food Network grilling show. The weather is warming and I'm ready to GRILL! Florida has had such a hard winter and the Green Egg has been neglected. Here are some grilling tips from BOBBY! I do disagree on 2 of them, but he's a pro!


  1. Before grilling, less is more. Brushing food with olive oil and sprinkling with a little salt and pepper is generally all you need. Overdoing elaborate marinades and rubs can dominate the taste of food.

  2. After grilling, pull out all of the stops. Condiments make the dishes distinctive. Be bold with your fruit and vegetable-based ketchups, relishes, and salsas.

  3. Do what works, the grill is not sacred. Finishing precooked foods with a quick sear, and searing just prior to eating are great strategies to get food cooked perfectly and on the table for your guests.

  4. Use squeeze bottles. Pour vinaigrettes into squeeze bottles and store them in the fridge.

  5. Organize! Prioritize! Plan a menu, make lists, do the shopping. Know what you can make ahead of time. Plan what you're going to make first, second, third and stick to your plan. Get everything out in front of you -- food, spices, and tools should be in easy reach.

  1. Gas and charcoal are both heat sources. I prefer gas for its ease and speed.

  2. Use a two-level fire. High- and low-heat sides are recommended for maximum cooking flexibility.

  3. Keep the lid closed for cooking longer than four minutes and during preheating.

  4. Let the food sit a couple of minutes on the grill to develop sear marks and to help avoid sticking.

  5. Keep it simple. Make sure you have a nice array of foods, but don't turn the cooking into a burden. Grilling is a relaxed way of entertaining. Enjoy it!


  1. Oh gosh, I love him. I bet I can guess the 2 you don't agree with. #1 and #6 am I right?

  2. You know me very WELL! YES! Bobby even said he loved CHARCOAL grills on his show! What the hell BOBBY