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Showing 3,181 - 3190 of 6,160 results for bbq

Radicchio-Kale "Sauerkraut"

Video | 03:04
Bobby grills fresh radicchio and kale and dresses them sauerkraut style.

Grilled Lobster Sandwich

Video | 02:21
Bobby makes a luscious sandwich of grilled lobster with corn-avocado salsa.

Apricot-Glazed Lamb Chops

Video | 03:16
No chops? Bobby's Apricot-Glazed Lamb Chop recipe works with rack of lamb.

Bobby's Cajun Brined Turkey

Video | 03:26
The brine for Bobby's Cajun-style turkeys provides moisture and juiciness.

Bobby Flay Makes Grilled Sea Scallops and Cracked Wheat Salad

Video | 04:00
Bobby Flay makes a Middle Eastern-flavored meal of cracked wheat salad with red pepper and tahini sauce on a bed of cracked wheat salad.

Oven-Style Pulled Pork Sandwich

Recipe | Courtesy of Food Network Kitchen
Total Time:
1 hour 10 minutes

Matt Abdoo

PROFILES
Matt Abdoo is the chef and partner of Pig Beach, the critically-acclaimed barbecue restaurant and beer garden located in the Gowanus neighborhood of Brooklyn. Matt first earned his BBQ chops during his time working on America’s highly competitive barbecue teams, Salty Rinse, receiving 2nd place medal for Whole Hog in 2015 and 1st Place for Best Sauce (Mustard) at the annual Memphis in May World Championship. Prior to opening his own restaurants, Matt was the Chef de Cuisine of Del Posto and during is tenure, the restaurant received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Raised in the small upstate New York town of New Hartford in an extremely tight-knit Italian-American-Lebanese family where he began his culinary training at a very young age by rolling meatballs and house made pasta with his nona. Today, Matt is a frequent guest chef on The Today Show and has appeared on Food Network's The Kitchen, NBC's The Chew , DirecTV's Fantasty Zone, and more.

Potato Salad With Smoked Trout

Video | 03:13
Bobby's potato salad with smoked trout: potato salad just got a lot better.

Bobby's White Clam Sauce

Video | 02:49
Bobby's white-clam-and-garlic sauce pairs perfectly with smoked swordfish.

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