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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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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Learn how to cook a rack of pork to perfection with Bobby's grilling tips.