Bobby Flay’s Grilling Giveaway | Sponsored by Food2
Memorial Day Weekend Make Gear Patrol Hungry!
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Memorial Day Weekend is upon us, and thus, the summer grilling season is officially underway. Of course, being the man that you are, you have the right, nay… obligation to grill year-round, but summer is the big show. In honor of the season, Gear Patrol and our friends at Food2 want to set you up with Chef Bobby Flay’s new cookbook Burgers, Fries & Shakes, as well as a set of his signature Mesa Grill Seasonings.
Flay is one of the undisputed masters of American grilling, thus he is well positioned to advise the rest of us flame-tested devotees on how to impress with these classic comfort foods.
Hit the jump and enter to win.
Want to know more about the book? Here’s what it has to say for itself:
After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is… a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.
Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby’s favorite combinations of additions.
After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake.
For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries & Shakes will share that bliss and remind you just why the burger is such a beloved American original.
Cost: $17
As for the Mesa Grill Seasonings Set, the winner will receive:
One 9.7-oz. Mesa Grill Barbeque Sauce: Perfect for brushing on beef, lamb, pork, chicken and fish during the last minutes of cooking or grilling.- One 3.2-oz. Mesa Grill 16 Spice Poultry Rub: Rub generously on chicken, turkey or fish before cooking to add flavor and spice.
- One 9.7-oz. Mesa Grill Steak Sauce: This sauce has bold, spicy and sweet flavors that are reminiscent of the Southwest.
Cost: $40
How to win all this goodness from GP and Food2:
Just leave a comment below with sharing your grilling game plan. What will you be scorching this holiday weekend? What’s the best grilling tip you use or have innovated? What are the specs on your fire-breathing, flesh-charring equipment? You know, all the dirty details. We’ll pick a winner on Wednesday, June 4th and send out your swag post haste.
About our sponsor: Food2 is a newly launched blog from The Food Network. Basically, it’s like the bad-ass little brother of the television powerhouse. Food2 scours the planet, as well as local fast food drive-ins for the tastiest, seductive, most shocking and satisfying bites in the world of food and drink.
Along with an outspoken, eclectic slate of food bloggers, Food2 mixes up cocktails, beer & wine, foodie challenges, recipes, how to’s, food porn and pop culture with a bunch of other elements we aren’t at liberty to discuss. They’ll be thrown in a blender with a shot of wasabi and served chilled, in a highball glass on the rocks.
We suggest you check them out.
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I will be grilling an array of burgers, hot dogs, and steaks. The secret to good grilling is the use of tongs…never poke holes with the forks. Heat up the grill to sear the meat (and make those nice lines!) Then lower the heat. I have found that cooking slow and stopping early are the best ways to get the right amount of juiciness.
My favorite creation so far has been the Portabello Terriaki burger. Small portabello mushrooms and a nice sweet terriaki sauce all mixed with a high quality beef!
Grilled Salmon and Shrimp in a Citrus/Lime Marinade, baked potatos and corn for me and my wife and a small hamburger with some sweet potato fries and corn for the baby
This is some good stuff right here, always been a Bobby fan, no nonsense and he brings the heat!
I like to grill delicate fish filets in foil packets on the grill, with some olive oil, white balsamic vinegar, plus some slivered onions and minced garlic and some fresh herbs like sage and thyme and rosemary. The filets come out so tender & flavorful!
I've always leaned towards cedar planks. Great tip - I'll give it a try this weekend.
Cuban burgers from one of Bobby's "Boy Meets Grill" shows… best trick ever is his brick wrapped in tin foil.
There's nothing better than an old-fashion cheeseburger fresh off the grill (charcoal of course.) Keep it simple: brush a touch of olive oil & sprinkle a dash of sea salt just before you throw your patty onto the grill. Don't ever flip more than once or press down with the spatula - you'll squeeze the flavor out. Pending the size of your burger, 2-4 minutes over direct heat on each side is all you need. Allow the juices to redistribute within the meat by letting them sit about 3 minutes after removing from the grill - now you've got one hell of a juicy, falvorful burger. Wash it down with a Hefe or Sammy Smith's Pure Brewed Lager and you've got yourself a party. If you've got a sweet tooth like me, you'll want desert. My go-to is carmelized pineapple. Slice it up, throw on some brown sugar and cinamon, and give that goodness some grill marks.
My grilling plans for this weekend are to sit down and with a cold beer or three and watch someone else do it! My grilling skills are on par with my line dancing skills - non-existent. I need the book and the seasonings to help compensate for my poor genes. (@muchosalsa)
This looks like a great book! I love to grill outside in the nice weather but hate it in the cold! A grill pan works great for those rainy/snowy days. Nothing is better than grilling outside in the spring and summer though!
Stuffed Burgers - meat soaked in soy / tabasco / worschester and mixed with liption onion soup dry packets - 2 patties wrapped around a thick slice of american cheese. Brats that have been boiled in beer n onions then grilled, save the pork ribs for the smoker - only smoked with chips made from aged tabasco barrels.
Shinet bock - ice cold in my right hand, big fat cigar in the other.
that is of course if New Orleans stays above water this weekend!
David - I love your honesty.
I like to grill salmon in a foil packet. Cover it with some butter, lemon, and old bay. It's simple, delicious, and almost impossible to screw up.
I'm gonna be grilling up some burgers this weekend…I finally got brave enough to touch the meat…its taken me years..& hey i can make a pretty good burger….But I do so need recipes & seasonings
I like to grill fresh peppers and pour some corona on them!
Using grilling planks with trout seasoned with whatever spices i pull out, some potatoes, bok choi, sweet peppers and tomato! Grillin' it all, baby!!!
I also have to say that my grilling skills are none, so definitely can use all the help I can get!
This weekend it will be a mix of sausages, sirloin burgers and Korean short ribs for the meat dishes, and assorted squash and corn for some veggies! Mmmmm
I like to do a teriyaki skirt steak on the rare side. Soy Vay makes a great marinade that provides the right amount of flavor. Nathan's hot dogs are also must and will definitely be consumed. Corn on the cob, grilled cuban style so it's charred a tad bit, then sprinkled with parmesan cheese is also calling my grill.
Just going to be grilling up some nice burgers and dogs!
Equipment:
•1 x Kalamazoo Grill preheated to medium-high
•12 x New Zealand Rack Of Lamb Chops
•2 tablespoon Kosher salt
•2 teaspoon fresh cracked black pepper
•2 teaspoon crushed sage
•¼ cup Yellingbo Gold olive oil
•1 case Steinlager Pure
Instructions:
1.Open a Steinlager
2.Brush olive oil on room-temperature chops
3.Season with salt, pepper, and sage
4.Cover and let sit for 30 - 45 minutes while enjoying a Steinlager
5.Grill on medium-high for ~2 minutes, use Steinlager(s) to extinguish flare-ups
6.Serve with a fresh cold Steinlarger, and enjoy
Korean bbq choice: Thick cut pork bellys with sesame oil mixed with salt and pepper for dipping.
I love asparagus also. Anytime there's a burger or hot dog grilling there's a big stack of asparagus drizzled with olive oil on the side.
Great Turkey Burger Hint - When mixing the ground turkey shred a small raw zucchini with worstershire sauce and mix together - then form your burger, grill and enjoy a very moist healthy burger!
Barbequing some ribs!
Key to rib BBQ is to keep the temperature low (230-260 degrees F) and cook it slow (6-8 hours). The other key is to have both dry rub for flavor and a wet mop for juiciness and caramelization.
Easy dry rub:
1 tablespoon salt
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon dried cilantro or oregano
1/2 tablespoon ground black pepper
Easy Mop
1 part Favorite BBQ sauce
1 part dark beer (try Sierra Nevada Porter or Guinness)
The technique for easy ultimate BBQ ribs is easy, but requires some maintenance:
1. Rub slab of ribs with dry rub liberally
2. Here is the secret: put in oven @ 250 degrees for 6-8 hours. If you are short on time, go for 325 degrees for about 3 hours.
3. Brush ribs every 45 mins to 1 hour with Mop mix and a silicone brush.
4. Finish ribs on grill over BBQ grill for 10 minutes on each side.
These will be the best ribs you have ever made. They are almost impossible to mess up and the meat will literally fall off the bone.
I like to stuff a good sirloin burger with bleu cheese and top with crumbled bleu cheese. I also grilled some sirloin burger mixed with jalapeno peppers and stuffed with pepper jack cheese topped with pepper jack, jalapeno slices and salsa with a little chipolte mayo!
I grind my own beef for burgers (mix of chuck and sirloin). i grind in blue cheese, green onions, salt & pepper, cayenne, and a little liquid smoke. Serve with some grilled sweet potato wedges with lime and cilantro! KILLER!!!
I grill year around. You can often find me in the rainy Seattle winter standing outside with my umbrella and my tongs. Over the weekend we grilled marinated flat iron steak and lots of veggies!
Im with Bob on the ribs…most people try to cook it too fast, for fall off the bone goodness you cant rush things! LOW temperature
Did country style ribs on the charcoal grill. I used too much charcoal. It was still burning four hours later…
I love grilling. One of my favorite things to grill is my citrus chicken. I marinade the chicken for 24 hours in fresh lemon, lime, grapefruit, OJ, cilantro, chives, cumin, coriander, fresh garlic and salt. Then I grill it up. The chicken gets a tangy coating and it is delish!! Cook it slow and add the marinade as you go. There is nothing like it!
There aren't a lot of chefs that my husband likes and Bobby Flay is one of them. As for our grilling, the biggest thing we've learned over time is that we don't really like gas grilling. We missed that charcoal flavor and so after a few years we went back to the purist way and cook over the coals. My favorite thing will always be grilled burgers but my husband likes to do kabobs, veggies, fish, chicken, pork, you name it!!!
This past weekend I put my Char-Broil grill to good use, with BBQ chicken, Zweigles hot dogs, and hamburgers. We served up pasta salad, salt potatoes, and lemonade pie, in addition to strawberry salsa on the side for chips.
I smoked some 9 slabs of spare ribs on the smoker. Seasoned them really good Friday night with kosher salt, pepper, cumin, paprika, cayenne, chili powder and a dash of onion powder and garlic powder. I put yellow mustard on the ribs first and rub it into the ribs and then season them and set them in the frig overnight. I have a chargrill with the side firebox that I use for smoking. The weapon of choice is mesquite wood chucks and apple chips. I cook them low and slow for about 4 hours at 225 and they come out perfect every time. As far as the sauce goes I like to make my own ketchup, honey, garlic powder, worshire sauce, apple cider vinegar and a little liquid smoke. That combination goes perfect with the ribs. Wish I could post pictures…
Bobby is an awesome chef and has great ideas, I'd love to use his spices and learn from him, plus his wife 'Stephanie is fantastic in Law and Order, what a great team
Bobby rocks. I always loved every show he has done. Watched them all. I really loved Hot Off The Grill with Bobby Flay when he had Jackie Malouf there and Frankie the butcher! What ever happened to Jackie?
We marinated boneless chicken breasts in olive oil, fresh garlic & ginger, salt & pepper, and soy sauce. Cooked on the grill and it was great. We really could use some new ideas though. I don't have any of Bobby's cookbooks, so I would love his book and seasoning set.
Keep on Bobby!!!
Couple of racks of beef back ribs. Marinade: cherry cola, honey, cumin, chili, habenaro chili finely diced, salt, pepper, white pepper, red chili pepper flakes. about 1 hr. light the fire and grill until done.
armed with a sharp stainless steel chopping knife the zucchini and eggplant didn't stand a chance. some garlic, butter, and salt to the 1/2 inch sliced eggplant was perfect. the sliced lengthwise zucchini gets salt and pepper (with a roasted red pepper parmesan olive oil before serving). onto the grill we go!
whole wheat cavetelli cooked al dente. coarsely chopped red, yellow, green bell peppers. halved black pitted olives. minced onions. minced garlic (just keeps gettin better). salt, pepper, olive oil. one freshly squeezed lime with pulp. Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, and Basil….ur basic italian seasoning. whip together; add to salad fixing. taste buds will thank you. remember that salads should be prepped and refrigerated beforehand so as to marinate the flavors. get a once over stirring before serving.
As summer time hits, I like to do as much cooking as possible outside on a charcoal grill or a smoker. I will be cooking personal classics like Jalapeño and Cheddar stuffed burgers, rasberry chipotle ribs, Jerk Ribeye Steaks, perfectly grilled lobsters, cornish game hens, beer can chicken, grilled mahi mahi tacos, ancho chile margarita shrimp, pulled pork, and smoked brisket just to name a few. Finally, it's a must to serve these up with a nice appetizer like one of my 2 kinds of ceviche and a refreshing beverage like my jalapeño margaritas with chile piquin salt rims.
Most of all enjoy and experiment….good eating!
This holiday weekend started with Brats on the grill and ended with a smoked brisket. My Brinkman Pitmaster worked overtime. I use a nice homemade rub, homemade mop and homemade bbq sauce for the brisket. The combination of cherry and hickory gave a nice ring and smoke flavor.
I modified the Pitmaster to keep the flow of heat more even and not just through a big hole. I also lowered the chimney intake to keep air flowing lower inside the grill, which keeps the temperate at a more even keel. It works great. I've smoked a brisket, ribs and chicken since I modified it. There's nothing better than the pit cranked and the smell wafting through the neighborhood.
My best grilling tip is to let my husband do the grilling. Then if it's burnt or bad or whatever, I can blame him. If it's good, well, of course I'll take the credit for it.
We grilled ribs with Carolina sauce. I loves me some ribs. With a big helping of homemade potato salad. Um, um good.
Being that I just moved, I am headed to my hardware store to purchase a grill that’s on sale. It’s not a fancy grill, but I have awesome Flay recipes to break it in. Quick, easy and delicious!
How do you keep it from cooking itself in the marinade. Anything I marinate in that much acid starts cooking itself after an hour or so.
Currently I'm in experimentation mode for our work group picnic. Every year, I come up with a new marinated protein. This year, I'm think about pork in a tea & citrus blend… but still playing with it.