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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

Bobby Flay

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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Choose
Style
Results
Give
Charcoal
Best
Gas
Giving
Suits
Excellent
Cooking

More quotes by Bobby Flay

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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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In those days, the main requirement to be on the Food Network was being able to get there by subway.
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One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It's brutal. And there's a trophy.
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When people pile seven things onto one burger, it drives me nuts!
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I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
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I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
Bobby Flay
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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
Bobby Flay
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It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
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I think people are intimidated by grilling .. maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.
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Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.
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Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.
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I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.
Bobby Flay
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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
Bobby Flay
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If you aren't nervous about your passion, you aren't passionate about it.
Bobby Flay
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The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.
Bobby Flay
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I guess I fell into cooking.
Bobby Flay
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I dropped out of high school. I really had no interest in doing any school work whatsoever.
Bobby Flay
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I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
Bobby Flay