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1. black
2. grey
3. blue
4. red
5. brown
6. white

When people pile seven things onto one burger, it drives me nuts!

Bobby Flay

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  A grill is just a source of heat. Just like a stove, it is very user-friendly.

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• 

  I can’t grill vegetables, shellfish or steaks without tongs. Don’t bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.

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• 

  Chipotles to me are a one-of-a-kind pepper because they’re smoked jalapenos, so they’re fiery and they’re smoky. It’s good to use chipotles in salsas or soups or condiments – that works really well. To me, they always really pick up anything you put them in.

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• 

  I was not such a great student, .. So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn’t really a profession that you aspired to, unless your family was in the business.

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• 

  You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.

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• 

  Everybody says, ‘I have problems overcooking steak on the grill,’ but just take it off earlier! Grilling is really common sense. It’s very simple. You should think of a grill as a burner – it just happens to have grates. You shouldn’t be intimidated by it.

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  I think people are intimidated by grilling .. maybe it’s the flame, maybe it’s the big grills, maybe they’ve had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.

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• 

  I looked at it as a job. My first job was at Joe Allen’s, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap.

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• 

  I live in New York and I’m in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that’s why they’re successful.

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• 

  There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.

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• 

  I love the culture of grilling. It creates an atmosphere that is festive but casual.

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• 

  Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.

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• 

  Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

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• 

  I dropped out of high school. I really had no interest in doing any school work whatsoever.

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• 

  Grilling takes the formality out of entertaining. Everyone wants to get involved.

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• 

  I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink – some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

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