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.
BOBBY FLAYGrilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
More Bobby Flay Quotes
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One thing you don’t want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
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It’s important to have balance in your life between work and play.
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Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
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I don’t have a long family history of good cooks in my family.
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Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don’t, you’re dead. They should really have a warning sign on them. Deflect the habanero’s heat by pairing it with sweet food.
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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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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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One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It’s brutal. And there’s a trophy.
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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
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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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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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Nothing goes perfectly, especially when you’re opening a restaurant.
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Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
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When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
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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.
BOBBY FLAY