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July
4, 2007:
Tips For Outdoor Grilling
Interview
with Bobby Flay, author of Boy
Gets Grill
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Mike
Carruthers:
It's summer cookout season and in addition to the grill itself....
Bobby Flay:
To me you basically need a few pieces of equipment - you need
a metal spatula, a good pair of restaurant style tongs, you need
a good grill brush to keep your grill clean.
Chef Bobby Flay, author of the book Boy
Gets Grill and personality on The Food Network, has some important
tips on outdoor cooking.
When you're grilling fish you want to pick things that are steak-like.
So maybe swordfish or a tuna or even something like maco shark,
things that are very firm. Once you start getting into the flakier
fish then you really need a pan on the grill.
The temperature of the fire is very important when you
are grilling.
I like to put
my hand over the grill and see how long I can keep it there
- if I can leave it there for only a couple of seconds, then
I know it's really hot and ready to go. If I can keep my hand
there for five seconds or longer it's probably not hot enough,
and that's also when things will start to stick to the grill.
But Bobby says chicken needs to be cooked more slowly.
So that it renders out the fat and gets nice and crispy. And
then you can turn it over on the flesh side and let it cook
through. But for the most part, I think that one of the most
common mistakes is people cook chicken on high heat because
they think that by putting the skin down on high heat it's going
to make it crispy. But the fact is it really just chars it.
We've all been to those barbecues where the chicken is blackened
on the outside and raw on the inside.
For transcripts
visit our website: somethingyoushouldknow.net
- I'm Mike Carruthers and that's Something You Should Know.
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