One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients. Bobby Flay More Quotes by Bobby Flay More Quotes From Bobby Flay I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes. Bobby Flay different use long I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful. Bobby Flay restaurants successful new-york Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace - and they almost never do - set up a table right next to your grill. Bobby Flay tables trying rooms An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature. Bobby Flay thermometers temperature meat Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it. Bobby Flay tamales jelly peanut-butter 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. Bobby Flay common-sense simple thinking There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone. Bobby Flay team hurt friendly I love using gas grills because they are easier to heat and it's much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire. Bobby Flay grilling flames fire Grilling takes the formality out of entertaining. Everyone wants to get involved. Bobby Flay grilling get-involved want Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is. Bobby Flay fire moving thinking 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. Bobby Flay media cooking long You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success. Bobby Flay tattoo people thinking 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. Bobby Flay holiday games men Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes. Bobby Flay successful home boys 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. Bobby Flay flames people thinking Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors. Bobby Flay kitchen focus doors My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef. Bobby Flay accomplishment proud people When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette. Bobby Flay hiring restaurants want When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent. Bobby Flay restaurants cutting three I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus. Bobby Flay sleep morning years
