Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay

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  • Grilled shrimp cocktail with tomato-horseradish dipping sauce

    • cthdawn on November 24, 2012

      totally awesome; used vine tomatoes instead because they were better at the store; added zest of lemon and lime also and a touch of wasabi finishing sauce which added to the bite. BIG hit at thanksgiving; very easy to make; added the cocktail sauce to peoples bloody mary's also; worked beautifully

  • Butterflied chicken with lemon, garlic, and basil

    • Lindalib on July 06, 2012

      Excellent recipe. We used fresh basil from the garden and cooked using charcoal. The fresh basil, lemon, and charcoal flavors blended very well with just enough hint of each flavor to enhance the chicken. We set the charcoal on opposite sides of the grill, cooking the chicken between the coal piles. This resulted in a longer cooking time than called for in the recipe. We left the chicken alone for about 45 minutes. Then, placed the chicken directly over the coals 5 minutes on each side to finish. This resulted in a brown skin and very moist chicken, practically falling off the bones.

  • Whole red snapper with warm Asian vinaigrette

    • adelina on November 15, 2015

      This is the second time I'm making this, and the family loves it. The Asian vinaigrette is a great compliment to the fish. This last time I combined cilantro, dill, parsley, green onions. I also added some balsamic vinegar. I wanted to have more herbs and also since I did not enough soy sauce. It's a very flexible vinaigrette.

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  • ISBN 10 140130365X
  • ISBN 13 9781401303655
  • Published Mar 01 2007
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Hyperion Books
  • Imprint Hyperion Books

Publishers Text

The owner of two of New York City's most popular restaurants and star of two Television Food Network "RM" cooking shows, Bobby Flay is definitely hot. And he's cool, too, with a casual and bold approach to cooking that makes the most of simple foods and fiery sauces. Now he invites readers into his own backyard to show off his skill at the grill -- and he'll grill just about anything! Here are more than 125 recipes for mouthwatering meat, poultry, and fish dishes, as well as soups and salads that can be prepared part, ally or completely on the grill. In addition, Flay offers up his own rendition of the perfect burger and gives tips on preparation, equipment, and techniques that will assure readers they won't be spending hours over a hot fire. Grilling has long been one of the great American pastimes. Bobby Flay shows why it's becoming a national obsession.

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