Bobby Flay's Boy Gets Grill | Bobby Flay & Julia Moskin

Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!

by Bobby Flay & Julia Moskin

The Iron Chef returns to his grilling roots in this sequel to his bestselling book Boy Meets Grill.

Boy Gets Grill is set in Queens, on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods.

This is Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on.

The question isn't “Can I grill this?” but “Is there a reason not to grill this?” Usually the answer is “Go ahead and try it!” Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty.

The grill is no longer for weekends only.

The recipes in Boy Gets Grill are the quickest and easiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals.

Flavors are (pleasantly) challenging.

For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger.

Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the “Big Parties” section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill.

The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill.

Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak.

About the Author:

Bobby Flay: American Chef & Food Journalist

Robert William "Bobby" Flay was born in New York City (1964). He is a chef, restauranteur, and television personality. After dropping out of high school at age seventeen, he worked several food service jobs.

Flay showed natural talent. His employer sponsored him at the French Culinary Institute. Today, Bobby is the chef-owner of three Mesa Grill restaurants (New York City, Caesar's Palace Las Vegas, and the Bahamas), Bar Americain NYC, Bobby Flay Steak, and Bobby's Burger Palace.

He is the host of numerous popular cooking shows on Food Network, Bobby Flay's Barbecue Addiction, Iron Chef America, Throwdown! with Bobby Flay, Boy Meets Grill, and Grill it!

On the Cooking channel, he is host of Brunch @ Bobby's. A New York Times bestselling cookbook author, Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend is his current bestseller.

Flay can also be seen on The Early Show on CBS as their food correspondent.