A Food Network celebrity, Bobby Flay is also a renowned chef, restaurant owner, cookbook author and avid East Ender.
He sat across from Florence Fabricant, a nationally renowned food writer and contributor for The New York Times, at East Hampton's as she grilled him with questions about his culinary career. Flay, who built a home in nearby Amagansett, offered up the following tips for the everyday BBQ-er.
- Bring all meats and poultry to room temperature before putting them on the grill and liberally salt and pepper both sides.
- Use a meat thermometer to ensure the food is cooked to the appropriate temperature. Put the thermometer in the meat sideways and always remove the meat from the grill before it reaches the desired temperature, as it will continue to cook off of the heat. Let the meat rest on a cutting board before cutting to avoid losing all of the savory juices.
- Make an indentation in burger with your thumb so that it cooks back to the shape you want instead of a bubbled up football. Do not use a spatula to flatten the burgers, it just releases the juices. As for the burger meat itself, Flay suggests using a mixture of 80 percent meat to 20 percent fat. He also noted that chuck and sirloin deliver the most flavor.
- If you're having trouble grilling vegetable because they're falling through the grill grates, Flay says to cook them whole and cut them up later on.
- Do not cook lobster wholly on the grill. First, steam the lobster on a stove until it is about 3/4 of the way through. Then finish cooking it meat side down on the grill. This will create a creamy lobster, according to Flay.