Bobby Flay's Grill It! - Bobby Flay [1]
This is the book to turn to when you know what you want but you don’t know how you want it. Let’s say you’ve passed a roadside stand with fresh corn and you couldn’t resist picking up half a dozen ears. Maybe there was a special on salmon at your fish market—perfect, you’ve got dinner. Except what are you going to do with that corn and salmon now that you’re home? That’s where Grill It! comes in.
Turn to the corn chapter, see what’s in your pantry, and take it from there. With nine recipes for corn—from steamed in the husk to grilled with flavored butters or taken off the cob and paired with other veggies to make a succotash—you’re bound to find just the right way to take advantage of your roadside find. The same goes for that salmon—be it glazed, spice rubbed, or topped with a flavorful relish. Grill It! gives you all the options you need to turn your supermarket bounty into an awesome meal from the grill, chapter by simple chapter.
Because no one thinks, “I want to grill a main course and a side dish tonight”—we all think, “I want to do chicken breasts and maybe some summer squash”—the book’s chapters are divided by ingredient. There is a chapter on asparagus, on scallops, one on just pork…. If burgers are what you are craving, then open up the chapter entitled simply “Burgers.” You’ll find not just beef burgers in there, but turkey and buffalo versions, too.
This is the book for the way we grill today with 150 simple recipes to turn to night after night. So go ahead—expand your repertoire beyond hamburgers and cheeseburgers. Now that you’ve got it, grill it! Just don’t forget to light the grill first.
Bobby Flay
the grill
If I had a dime for every time someone asked me, “Bobby, what’s the best grill?” or “Bobby, which is better, gas or charcoal?” I would be a very wealthy man. I am on record many times as saying that I prefer the ease and consistency of gas grills. However, that doesn’t mean that I don’t use charcoal grills myself from time to time. Charcoal burns hotter than gas, allowing for a better sear and more flavor from the smoke; but I have never had a problem getting a really good sear on the gas grill and I also like to add flavor to my food while it’s grilling (with spice rubs and glazes) and after it comes off the heat (with vinaigrettes or salsas)—so for me, it’s a wash.
I guess what I am trying to say is there is no right or wrong answer. A skilled griller could cook a gourmet meal with little more than a few logs of wood and a pack of matches. It’s all about what works best for you. However, I can give you a few guidelines on what to look for when buying a grill to make the process a little bit easier.
Gas Grills
Price and Construction
Normally, like most things, the higher the price of the grill, the better the grill. That’s not to say that there aren’t some really good-quality grills that won’t require you to remortgage the house. Set a price range that you can afford and then go out and find the best grill that you can in that range. Start by choosing one that is made from high-grade stainless steel. Next, give it a shake. Is it well built and sturdy or does it wobble and look like a strong wind could blow it over? The biggest differences between the less expensive brands and those that cost more are in construction and heat distribution. Both are important. A weak construction could be dangerous. If a gas grill isn’t solid on the sales floor, chances are it will fall apart rather quickly on the patio or deck.
Heat distribution is key. Better gas grills generally have two or more separate burners (not just control knobs) which allow greater control of heat. Most lower-priced grills have only one burner shaped like an H or a bar, some with one control, some with two controls. Gas grills with one burner don’t allow you to control heat as