Why Bobby Flay Prefers Charcoal Grills To Gas Grills
When a world-renowned celebrity chef, cookbook author, and Emmy award-winning culinary host opens his mouth to speak, people pay attention. And they should, especially when it comes to Bobby Flay and mastering the art of grilling. The Food Network star has been sizzling up deliciousness for decades on shows such as "Hot Off the Grill," "Bobby Flay's Barbecue Addiction," and "Boy Meets Grill." That's not even counting his well-received cookbooks featuring barbeque tips, tricks, and techniques.
So, what does the author of "Bobby Flay's Barbeque Addiction" have to say about the best type of grill to use? Based on interviews with numerous publications and television shows, a lot. In the charcoal-versus-gas grill debate, Flay stands firmly on the side of charcoal, according to People. Though he admits to owning both types of grills, Flay points out the advantages of old-fashioned charcoal grilling while offering his personal tips for maximizing flavor and texture.
Why Bobby Flay prefers charcoal grills
In Bobby Flay's opinion, charcoal is simply better for those who have the time and passion for the process (via People). He also recommends hardwood charcoal, noting that it enhances the grilled flavor of whatever you are cooking. Acknowledging that charcoal grilling has its nuances, he shares tricks for making it easier to master and for creating a crispier texture to the food.
Lighting a charcoal grill and keeping it lit while cooking can be frustrating but Flay reveals one of his secrets: a chimney starter. It's basically a hollow metal cylinder that holds the charcoal and gets a fire boost from adding crumpled paper. It reduces the stress of getting the coals sizzling hot and does it more evenly. When cooking chicken, Flay gives a nod to the Italian al mattone method of wrapping a brick in heavy-duty foil or a cast-iron skillet and placing it atop the meat, resulting in crispy skin and seared grill marks, per Williams Sonoma.
Other details that make Flay's preference for charcoal grills a success, according to Food Network, include leaving the grill lid off for quick-cooking foods and popping it back on when it's time for heavier meats such as steaks, pork, and chicken. And always, leave your food alone while it's grilling — no poking, prodding, or constant flipping.