Bobby's Best Grilled Foods and BBQ
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.Get the Recipe
Bobby's Miami Burger 02:40
Bobby Flay grills up his Cuban sandwich-inspired Miami burger.Get the Recipe
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.Get the Recipe
Bobby Flay's Twists on Dips 03:36
Tired of the usual salsa-hummus-guac dip trio? Try these tasty variations!
How to Grill With Planks 03:40
See how Bobby gets super-smoky flavor by grilling with wooden planks.
How to Grill for a Crowd 02:58
Expecting a crowd? Get Bobby's best tips for grilling big cuts of meat.
Bobby's Fresh Fruit Sangria 01:40
Bobby's key to good sangria is to use fresh ingredients and Spanish wine.
Bobby's Pizza on the Grill 03:20
Bobby grills pizza two ways: classic margherita and a sweet dessert pizza.
Bobby's Coolest Hot-Day Drinks 03:13
Beat the heat with Bobby's smoothies, horchata and watermelon agua fresca.
Bobby's Crunchburger 02:44
Bobby Flay shares his recipe for his signature burger, the Crunchburger.
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.Get the Recipe