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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-21-2011, 10:27 AM | #1 |
Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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Bobby Flay's BBQ Addiction Appreciation Thread
(8/21/2011)
He made good use of the BGE today; Pork loin & chicken. The thing that amazes me about this show is how *much* stuff he cooks. Today was pork loin, chicken, oysters, pizza, peaches...
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El Quattro Cacti Chili & BBQ Team Large BGE |
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08-21-2011, 10:43 AM | #2 |
is one Smokin' Farker
Join Date: 07-12-11
Location: Zephyrhills, FL
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I just watched it as well. It was kind of surprising to see so much smoke chugging out of the egg. I thought they were a little easier to control on the smoke unlike my SNP (POS) smoker.
The food looked magnificent, but so did Guy's on Big Bite in the Back Yard. |
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08-21-2011, 12:25 PM | #3 |
Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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He puts his food on right after he throws a whole bunch of wood chips on the charcoal. Otherwise it wouldn't be that bad.
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El Quattro Cacti Chili & BBQ Team Large BGE |
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08-21-2011, 01:49 PM | #4 |
Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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I've watched every episode and I enjoy it. Although a lot of what he cooks doesn't interest me that much, I always pick up little ideas from it. I just wish I had an outdoor kitchen like his, with every pot, pan, utensil, ingredient and cooker imaginable, not to mention a cleaning crew to come in after me. That would be awesome!
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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08-21-2011, 01:50 PM | #5 |
Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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Let me re-phrase that. When I say a lot of what he's made doesn't appeal to me, I mean as far as cooking it myself. Don't get me wrong, though, I'd eat ALL OF IT!
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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08-21-2011, 02:29 PM | #6 |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
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Not to mention he used a LOT of wood chips - what was it, 3 handfuls?
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MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
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08-21-2011, 02:34 PM | #7 |
Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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Yeah; I think he completely covered his charcoal.
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El Quattro Cacti Chili & BBQ Team Large BGE |
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08-21-2011, 02:35 PM | #8 |
Full Fledged Farker
Join Date: 05-12-11
Location: Kennietta, GA
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I like it and the fact he uses different grills/smokers. He gives one many ideas for cooking and the recipes are that difficult. I think having some friends over, you could really wow them with some simple dishes.
In case anyone is interested in the recipes...scroll down to recipes from the show and there are 3 tabs to choose from. http://www.foodnetwork.com/bobby-fla...ion/index.html
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Performer 22 / Copper OTS 22 / WSM 18 / Black OTS 18 |
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08-21-2011, 04:21 PM | #9 |
On the road to being a farker
Join Date: 02-27-09
Location: Portland, OR
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I enjoy his show.
I know he isn't a favorite around here, but I have always liked him and his recipes. I have eaten at Mesa Grill in Vegas and I loved it. Good stuff.
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An 18.5" WSM and a Char-Griller Duo. |
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