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Jackson Sally - Bobby Flays Barbecue Addiction

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The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke. Youve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay. Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in Bobby Flays Barbecue Addiction . With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving. Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad. Youll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobbys top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, Bobby Flays Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.

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ALSO BY BOBBY FLAY Bobby Flays Bar Americain Cookbook Bobby Flays Burgers - photo 1
ALSO BY BOBBY FLAY

Bobby Flays Bar Americain Cookbook

Bobby Flays Burgers, Fries & Shakes

Bobby Flays Grill It!

Bobby Flays Mesa Grill Cookbook

Bobby Flays Grilling for Life

Bobby Flays Boy Gets Grill

Bobby Flay Cooks American

Bobby Flays Boy Meets Grill

Bobby Flays From My Kitchen to Your Table

Bobby Flays Bold American Food

Bobby Flays Throwdown

Copyright 2013 by Boy Meets Grill Inc Photography copyright 2013 by Quentin - photo 2

Picture 3

Copyright 2013 by Boy Meets Grill, Inc.
Photography copyright 2013 by Quentin Bacon

All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon
is a registered trademark of Random House, Inc.

Library of Congress Cataloging-in-Publication Data
Flay, Bobby.
Bobby Flays barbecue addiction/Bobby Flay with Stephanie Banyas and Sally Jackson.First edition.
Pages cm
Includes index.
1. Barbecuing. I. Banyas, Stephanie. II. Jackson, Sally. III. Title.
IV. Title: Barbecue addiction.
TX840.B3F5194 2013
641.76dc23 2012034618

eISBN: 978-0-7704-3346-8

Book and jacket design by David J. High, highdzn.com
Jacket photography by Quentin Bacon

v3.1

TO MY DAUGHTER, SOPHIE

Few things are more satisfying
to me than watching you
discover the foods and
ingredients that make you smile.
Love, Dad

First and foremost a big thank-you to my two co-writers and assistants - photo 4

First and foremost, a big thank-you to my two co-writers and assistants, Stephanie Banyas and Sally Jackson, for their hard work and dedication to me each and every day. You both put 110 percent into every single project thrown your way. I couldnt do it without the two of you and, quite frankly, I wouldnt want to.

A special thank-you to the following people who also helped with this book:

Christine Sanchez

Renee Forsberg

Leia Gaccione

Peter Hansen

Allene Arnold

Justin Hunt

Kerry Miller

Dahlia Warner

Courtney Fuglein

Quentin Bacon

Barb Fritz

Marysarah Quinn

Ashley Phillips

Kate Tyler

Anna Mintz

Donna Passannante

Tricia Wygal

Kim Tyner

Doris Cooper

Pam Krauss

Chris Engelbrecht

Samantha Shuman

Jodi Burson

Jeanine Thompson

Mandy Sheehan

Bullfrog & Baum

Rock Shrimp Productions

Food Network

Kohls

Big Green Egg

Weber

Viking

Boos Board

My business partners, Laurence Kretchmer, Jerry Kretchmer, and Jeff Bliss

The staffs of Mesa Grill New York, Mesa Grill Las Vegas, Mesa Grill Bahamas, Bar Americain New York, Bar Americain Mohegan Sun, Bobby Flay Steak, and Bobbys Burger Palace

AND

Rica Allannic, the best editor any author could ask for. Thank you for your continued support and friendship. You are quite simply the best!

Bobby Flays Barbecue Addiction - photo 5
Bobby Flays Barbecue Addiction - photo 6
Bobby Flays Barbecue Addiction - image 7
Bobby Flays Barbecue Addiction - image 8

Bobby Flays Barbecue Addiction - image 9THE WORD ADDICTIONalmost always has a negative connotation. At the very least, its associated with obsessive behavior. But in the case of my current addiction, my friends and family arent planning an intervention. In fact, they encourage my obsession! And who wouldnt when it means the intoxicating scent of fruit woods wafting through the air and the neighborhood as smoke lightly kisses a pork shoulder for hours until it has turned the meat into a savory, achingly tender cut of sheer deliciousness?

W e all use the words backyard barbecue to describe an outdoor cookout. But true barbecuing means cooking food low and slow over an open flame. Most of the burgers and hot dogs served at your average backyard bash are actually grilledmeaning theyre cooked quickly over a hot fire. Even though people often use the words interchangeably, or even generically, grilling is not barbecuing. I should know.

I love to cook outdoors, but until recently my main means of doing so was on a gas grill. As a New York Cityborn andraised guy, I couldnt be bothered with all the fuss of tending to a charcoal fire and then having to clean up the mess. Well, I am older and wiser now and can appreciate the pros and cons of both gas and charcoal. And when I built my summer house in the Hamptons, I finally got the chance to try out everything. While I still love my gas grill, I have since opened my heart to other outdoor cookers: charcoal grills, smokers, pizza ovens you name it. And while, yes, these are messier and more time consuming to cook on, they make food that tastes amazing.

As an American chef I have always looked to my native country for barbecue inspiration, and with good reason. We have a spectacular belt of states throughout the South to the Southwest that each has its own take on the most talked about cuisine in America. Even places such as the central coast of California and the Pacific Northwest have their own distinct style of outdoor, wood-fired cookery. Those dishes help define a cuisine that is distinctly American and are the topic of the greatest food debate in the fifty states: Which state has the best BBQ?

While I wont touch that one with a ten-foot pole, I can say that as time went by and my travels began to take me overseas, I realized that almost every country, every culture, has its own version of barbecue. Although I always thought of barbecue as an American pastime, grilling burgers and hot dogs with my family at the Jersey Shore (pre MTV) when I was four or five years old, it turns out we were just like every other place in the world that loved cooking outdoors.

Now I not only look to my homeland but across the world for flavors, techniques, and ingredients. In these pages youll find thats straight from the center of Cali.

I get tons of questions while Im standing in my restaurant kitchens, walking down the street, and of course more than ever on social media about grilling fish and vegetables. Most people think of those amazing aromas in our backyards as charred meats and poultry, but more and more, as we all try to be a little bit more healthful, fish, shellfish, and vegetables are finding their way to the grill and the smoker. One of the new staples in my house is . Be careful, they go down like lemonade!

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