Bobby Flay's Barbecue Addiction
Season 1
TV-PG
Bobby Flay is known for his barbecue so this is the perfect show for him to showcase his barbecuing skills. In this series, Flay takes outdoor grilling to the next level by showcasing his expert grilling techniques in surprising ways. The chef, surrounded by a sea of grills and his favorite grilling tools, uses flavor-packed ingredients from around the world to transform a backyard into a mecca of barbecue deliciousness.
Where to Watch Bobby Flay's Barbecue Addiction • Season 1
12 Episodes
- Tasty Tales From the Grillin' Southwest
E1Tasty Tales From the Grillin' SouthwestBobby Flay's exploring the flavors that first inspired him. On the menu: grilled oysters with jalapeño-cilantro mignonette; lobster tails brushed with lemon-Fresno-chili-butter; red-chili-buttermilk brined chicken with a mango-honey glaze. - Northern Italian Alfresco Feast
E3Northern Italian Alfresco FeastBobby Flay loves every inch of Italy from Sicily in the south all the way up to the Alps in the north. Today, he focuses that devotion on the top half of the country as he lights up the backyard with some Northern Italian-inspired grilling. Where better to start than with the legendary, crave worthy hunk of meaty deliciousness from Florence - the famous Bistecca alla Fiorentina. Chef Flay tops this marinated medium-rare Porterhouse with an herby, fragrant Balsamic-Rosemary Steak Sauce and pairs it with a salad made of Grilled Treviso with Gorgonzola. Next, he pays homage to the pizzerias of Naples by making a Grilled Pizza topped with Shaved Asparagus, Robiola and Romano cheeses and Parsley Oil. Then he tops a savory sausage Spiedini Hoagie with a Caprese Relish featuring fresh mozzarella and tomatoes. Finally, Bobby raises a toast to La Dolce Vita with his glamorously refreshing Raspberry-Basil Limoncello Cocktail. Saluti! Recipes in This Episode Pizza with Shaved Asparagus and Robiola Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola Raspberry Basil Limoncello Cocktail Spiedini Hoagies with Caprese Relish - Tempting Taste of the Islands
E4Tempting Taste of the IslandsIt is the song of the islands as Bobby Flay brings the flavors and spices of the Caribbean to the grill. He conjures up the warm breezes by searing a Coconut Marinated Pork Tenderloin, and topping it with a fresh and spicy herb sauce; then breaks out the hot and savory island seasonings for some lip-tingling Smoked Jerk Chicken Wings with a sweet and sour Honey-Tamarind Dipping Sauce. Since the Caribbean is also famous for its azure waters, we dive into some beautiful seafood by way of Bobby's tart and refreshing Ceviche with Serrano Chiles, Mango, Smoked Tomatoes & Crispy Plantain Chips. No trip to the beach would be complete without an icy glass of Tropical Sangria, it will get you ready for the limbo in no time. Recipes in This Episode Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips Coconut Marinated Pork Tenderloin Tropical Sangria Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce - California - Fresh on the Grill!
E9California - Fresh on the Grill!Bobby loves bringing the light fresh cooking of our 31st state to the grill. The menu includes smoked-salmon pizza; a salad topped w/grilled lamb sausage, goat cheese, black olives & pistachio vinaigrette; & mustard-aioli grilled potatoes. - New South: Barbecue and Beyond
E10New South: Barbecue and BeyondA new style of cooking is rising out of Dixie, & Bobby likes it. Prepared: smoked-trout lettuce wraps w/sliced carrots & Meyer-lemon dressing; bacon burgers w/pimento cheese; curry-rubbed smoked chicken thighs; sparkling bourbon lemonade. - Backyard Mexican Food Fest
E11Backyard Mexican Food FestBobby Flay takes us way beyond the burrito with his culinary tour of the diverse and delicious cuisine of Mexico. He starts off with a citrusy street food from the country's west coast: Charcoal Grilled Chicken Sinaloa Style. He serves it with a smoky, refreshing Grilled Green Onion, Quinoa and Corn Relish. Next up, we head to the heartland of Mexican food on the strength of Chef Flay's Oaxaca Burger topped with Manchego cheese, Avocado and Spicy Pickled Red Onions. Grilled Mango tricked out in the traditional way with Lime, Salt and caliente Ancho Chile Powder teases and tantalizes; and a Raspberry Peach Aqua Fresca puts out the fire. Que rico! Recipes in This Episode Oaxaca Burger with Manchego, Avocado and Pickled Habanero Onions Raspberry Peach Aqua Fresca Grilled Mango with Lime, Salt and Ancho Powder Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish
