Learn how to grill ribs perfectly with Food Network's best tips and techniques. Discover different types of ribs and different methods to getting the best results at home.
Check out this "hot" new twist on summer fruit salad: A simple, crowd-pleasing food craft turns the average fruit salad bowl into a super cool watermelon grill.
A native of Lima, Peru, Julio-Cesar Florez started his professional culinary career in his mid-twenties, graduating from Le Cordon Bleu College of Culinary Arts in Austin, TX in 2005. In 2006, he became chef de cuisine at the former Mirabelle Restaurant in northwest Austin. In 2008, Florez spent time in New York City, staging under Chef Wylie Dufresne at the Michelin-rated restaurant, WD50 and received a certificate of completion for intensive training in hydrocolloids from The French Culinary Institute in New York City. Before holding his current title as executive chef and founder of Biru Cocina Peruana, Florez held executive chef positions at Austin based restaurants La Sombra Bar & Grill, Gusto Italian Kitchen & Wine Bar, Llamas Peruvian Food Trailer, Hyde Park Bar & Grill, Malaga Tapas & Bar, Isla where he served high end Peruvian cuisine, and just recently as chef de cuisine at Lucky Robot, where he introduced nikkei cuisine to Austin for the first time. He is proud to be Austin's biggest advocate for Peruvian cuisine.
Cook along with Food Network managing culinary producer Larisa Alvarez as she makes a smoky steak rub, grills strip steaks and onions and whizzes up an irresistible dressing in the blender to tie everything together.