The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn’t thinking very straight that day. And I looked outside and I saw, like, smoke and flames. Bobby Flay Read Quote
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. Bobby Flay Read Quote
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. Bobby Flay Read Quote
I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything – vinaigrettes, soups, stocks, salsas, so I’m always on the hunt for great honey. Bobby Flay Read Quote
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. Bobby Flay Read Quote
I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it’s functional and works with what you’re trying to accomplish. Design can come later. Bobby Flay Read Quote
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors. Bobby Flay Read Quote
I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes. Bobby Flay Read Quote
