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Bobby's Best Grilled Foods and BBQ

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Bobby's Beer Can Chicken 03:22

Videos In This Playlist

Now Playing

Bobby's Beer Can Chicken 03:22

Bobby's Beer Can Chicken 03:22

Bobby shows how to make the juiciest Beer Can Chicken with Flay flair.

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Now Playing

Spice-Rubbed Brisket 03:54

Spice-Rubbed Brisket 03:54

Bobby shares secrets for using spice rubs and grilling on indirect heat.

From: Don't Mess with Texas BBQ with Barbecue Addiction: Bobby's Basics
Now Playing

Bobby's Miami Burger 02:40

Bobby's Miami Burger 02:40

Bobby Flay grills up his Cuban sandwich-inspired Miami burger.

Get the Recipe
Now Playing

Bobby Flay's Best Chicken Skewers 03:36

Bobby Flay's Best Chicken Skewers 03:36

Watch as Bobby Flay grills old school chicken skewers. He gives tips on how to keep skewers from burning and cooking chicken evenly without plumping up. Follow these simple steps to grill citrus flavored chicken. 1. Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish. 2. Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours. 3. Prepare a charcoal grill to high heat. 4. Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender. 5. Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

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Similar Topics:

Grilled Chicken Chicken Recipes Grilling Poultry
Now Playing

Bobby Flay's Twists on Dips 03:36

Bobby Flay's Twists on Dips 03:36

Tired of the usual salsa-hummus-guac dip trio? Try these tasty variations!

Now Playing

Pasta Salad Alternatives 03:23

Pasta Salad Alternatives 03:23

Think outside the box with Bobby's healthy pasta salad alternatives.

Now Playing

How to Grill With Planks 03:40

How to Grill With Planks 03:40

See how Bobby gets super-smoky flavor by grilling with wooden planks.

Now Playing

How to Grill for a Crowd 02:58

How to Grill for a Crowd 02:58

Expecting a crowd? Get Bobby's best tips for grilling big cuts of meat.

Now Playing

Bobby's Grilled Potato Salad 03:25

Bobby's Grilled Potato Salad 03:25

Bobby's salad combines grilled fingerling potatoes, green beans and feta.

From: Greek Barbecue ... Opa! with Barbecue Addiction: Bobby's Basics
Now Playing

Cuban Pulled Pork Tacos 04:50

Cuban Pulled Pork Tacos 04:50

Guava glaze adds just enough sweetness to Bobby's Cuban pulled pork tacos.

From: Cuba on the Q with Barbecue Addiction: Bobby's Basics
Now Playing

Bobby's Chili Cheeseburgers 02:05

Bobby's Chili Cheeseburgers 02:05

Queso sauce, chile relish and pickled onions top flavorful grilled burgers.

From: Green Chile Cheeseburger with Throwdown with Bobby Flay
Now Playing

Bobby's Fresh Fruit Sangria 01:40

Bobby's Fresh Fruit Sangria 01:40

Bobby's key to good sangria is to use fresh ingredients and Spanish wine.

From: Grilling With a Spanish Flair with Barbecue Addiction: Bobby's Basics

Similar Topics:

Fruit Barbecue Restaurants Mixed Drink Recipes Sangria Recipes Peach Recipes European Recipes Spanish Blackberry How To Grilling Wine Recipes
Now Playing

Bobby Flay Cooks Savory and Dessert Pizzas on the Grill 03:20

Bobby Flay Cooks Savory and Dessert Pizzas on the Grill 03:20

Bobby Flay shares his tips and recipes for grilling a savory pizza and a dessert pizza. He starts with pizza dough he bought from his favorite pizzeria. He rolls it out thin and brushes it with canola oil, then slides the crusts onto a pizza peel and places them oil-side-down on the grill. After about one minute, the crusts are ready to turn over. Both crusts cook quickly. Bobby slides the crusts back on the peels and starts preparing them. For the savory margherita pizza, he drizzles olive oil onto the crust, then tops it with pieces of buffalo mozzarella, fresh tomatoes, and salt and pepper. To keep the crust from overcooking or burning, he places the pizza on a sheet pan before placing it back on the grill. For the dessert pizza, Bobby slathers mascarpone cheese on the crust, then tops it with grilled plum slices, blackberries, raspberries and a drizzle of honey. He places the dessert pizza on a sheet pan and puts it on the grill. When the pizzas are cooked, he drops torn basil leaves on top of the margherita pizza before slicing it up.

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Similar Topics:

Grilling Pizza Restaurants Dessert Pizza Dessert
Now Playing

Bobby's Coolest Hot-Day Drinks 03:13

Bobby's Coolest Hot-Day Drinks 03:13

Beat the heat with Bobby's smoothies, horchata and watermelon agua fresca.

Now Playing

Bobby's Crunchburger 02:44

Bobby's Crunchburger 02:44

Bobby Flay shares his recipe for his signature burger, the Crunchburger.

Now Playing

Bobby Flay Shows How to Grill Tri-Tip Steaks 02:21

Bobby Flay Shows How to Grill Tri-Tip Steaks 02:21

Bobby Flay explains how he's going to cook a couple of tri-tip steaks, and how butchers know that tri-tip steak comes from the bottom part of the sirloin, a cut that has a lot of flavor. He seasons the tri-tip steaks with salt, pepper and granulated garlic. Bobby tells how when he was on the Central Coast of California, he saw a grill with a crank for raising and lowering the rack. The grill allows for the cook to control how much direct heat is used when the rack is in the lowered position. He adds hardwood charcoal and red-oak chips, a staple of Central California Coast barbecue; he recommends soaking the chips for at least two hours before using them. The grill works as both a live-fire grill and as a smoker. The red-oak chips create smoldering smoke, adding flavor to the steaks. Bobby lowers the grill rack to give the steaks more direct heat until they develop a nice crust on the outside. He then raises the rack to slow the cooking time, which is true barbecue: low and slow. The goal is to slowly cook the meat through. Bobby points out that you need to be careful to not overcook the meat as there's no going backwards once it's overdone. Bobby inserts a meat thermometer into a steak and pulls the meat off the grill to rest. It's important to find the grain of the meat, then cut across the grain when slicing it up. The meat has a pink center and is juicy. Bobby admits it's making his mouth water.

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From: California Coasting on the Grill with Barbecue Addiction: Bobby's Basics
Now Playing

Bobby's Tuna Kofte 03:49

Bobby's Tuna Kofte 03:49

Put a spin on a Middle Eastern appetizer with Bobby's tuna koftes.

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From: Middle Eastern Supreme Barbecue with Barbecue Addiction: Bobby's Basics
Now Playing

Bobby Flay's Grilled Pork Loin 02:56

Bobby Flay's Grilled Pork Loin 02:56

In this Barbecue Addition: Bobby’s Basics, Bobby Flay puts an Italian-style twist on grilled pork loin with his smokin' tips. First make a honey rosemary brine. Make sure to brine cook before adding the pork, so as to not let the meat boil. Let it sit over-night. To prep smoker, add wood chip over coals. Add oil to pork. Put meat in Smoker for approximately 1 hour 20 minutes. To cook quicker, open vents. The pork will be juicy. Add an Agrodulce glaze, then they are ready to eat.

Get the Recipe
From: Barbe-Cucina with Barbecue Addiction: Bobby's Basics

Similar Topics:

Barbecuing Pork Loin
Now Playing

Bobby's Grilled Pizza Bianca 03:15

Bobby's Grilled Pizza Bianca 03:15

Does grilled white pizza sound good? It will when you hear Bobby's recipe.

From: Barbe-Cucina with Barbecue Addiction: Bobby's Basics
Now Playing

Pink Snapper & Vera Cruz Salsa 03:59

Pink Snapper & Vera Cruz Salsa 03:59

Spice-rubbed pink snappers are grilled and served with Vera Cruz salsa.

From: South of the Border Barbecue with Barbecue Addiction: Bobby's Basics
Now Playing

Tomato-Scallion Crostini 01:11

Tomato-Scallion Crostini 01:11

You'll be amazed that crostini this decadent can be so easy to make.

From: Jumbo Shrimp, Jumbo Flavor with Grill It! with Bobby Flay
Now Playing

Tamarind-Glazed Chicken Wings 03:05

Tamarind-Glazed Chicken Wings 03:05

Tamarind and jerk spices bring big Jamaican flavor to spicy chicken wings.

From: Tempting Taste of the Islands with Barbecue Addiction: Bobby's Basics

Similar Topics:

Chicken Recipes Poultry Chicken Wing How To Barbecue Restaurants Grilling Caribbean Jamaican Recipes
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1 - 6  of 22 videos

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