Chef Bobby Flay reveals how to bring an elegant steakhouse experience to your backyard using simple techniques and staple ingredients. He reveals his unique method for grilling juicy Rib-Eye Steak with ease. Plus, Bobby whips up some crisp Grilled Potatoes With a Mustard-Garlic Dressing and charred Broccoli Rabe With a Red Pepper Relish. And to drink, a bubbly grape cocktail.
Chef Bobby Flay's revealing his go-to techniques for a simple and delicious meal at the grill. First up, Bobby's favorite method to grill chicken which he tops with a fresh and rustic herb sauce. Then he's whisking together one master vinaigrette to use on two side dishes -- Grilled Potatoes With Goat Cheese and a Grilled Asparagus Crostini. Plus, a grapefruit dessert that couldn't be easier.
Jamie has a genius barbeque day as he cooks up everything from shellfish to lamb, chicken, ribs and even onions on the barbeque. Jamie barbeques an enticing selection of fresh seafood and we learn the joys of crispy skin on a barbequed salmon. Jamie shows us how to make the best barbeque marinade that will go with everything.
Guy hits a barbecue joint in Spokane, Washington, that's cooking their injected brisket slow and low before serving it with Carolina-style barbecue sauce.