Grill It! With Bobby Flay

Sunday 10:30 AM on Food Network
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  • Episode Guide
  • S 3 : Ep 18

    Wild & Crazy Wahoo

    Aired 6/6/10

  • S 3 : Ep 17

    Leg-Oh My Lamb-O

    Aired 8/8/10

  • S 3 : Ep 16

    Jumbo Shrimp, Jumbo Flavor

    Aired 9/12/10

  • S 3 : Ep 15

    Grilled Sandwich Showdown

    Aired 8/15/10

  • S 3 : Ep 14

    Finger Lickin' Chicken

    Aired 8/1/10

  • Cast & Crew
  • Bobby Flay

    Host

  • Kevin Clash

  • Lauren Bank Deen

  • Lauren Thompson (II)

  • Kirstin Moburg

  • Photos (1)
  • show Description
  • Spill it! Fill it! Chill it! Grill it! Bobby Flay mans the grill once again with this informative Food Network series produced by Rock Shrimp Productions, LLC. Chef Flay has found the best grillers across the country who have surprised him with the main ingredient, which is then grilled two different ways.

  • Trivia & Quotes
  • Quotes (6)

    • Kevin Clash: (slicing an onion) So what I normally do is I cut it in half. Got to watch out for my hands cause I'm a puppeteer. That's my livelihood.

    • Bobby Flay: Jeremy, you're a renaissance man. You know, picking the food, cooking it right away, you're stomping your own grapes. I always learn something, but today I learned a lot.

    • Bobby Flay: Statler-style, or sometimes they call 'em airline-style. I don't like "airline" style. It makes me think of bad airline food.

    • Bobby: When I saw flank steak, I knew you were gonna make tacos. To me it was like the perfect Stephanie meal. You know, tacos, margaritas. What could be better? Stephanie: You have to guess what other people are going to make? Bobby: I don't guess, but I just know where your heart is. It's in Texas... with a tortilla wrapped around it.

    • (preparing to make her special margaritas) Stephanie: (smiling) This is incredibly specific. It's really important that you get these measurements right. You need one bottle of tequila. So I can only start by pouring away. (she begins to pour) You wanna use a silver tequila. It's the best. Bobby: (laughing) I just figured out why there's never any tequila left at our house.

    • Bobby (discussing the high fat content of duck breasts) Grilling duck breasts is all about patience.

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    Notes (4)

    • Gary Sunbury and Gordy Carbone have worked together for six years, and they write a cooking article titled "Eat Me" for Punk Rock Confidential, the only world-wide full-color punk rock magazine.

    • Guest chef Jeremy Stanton owns and operates Fire Roasted Catering out of his home in Southfield, a village in New Marlborough, Massachusetts. He has a degree from the Culinary Institute of America.

    • A Statler-style cut means the first wing bone remains attached to the chicken breast, which helps retain the moisture when cooking the meat.

    • Stephanie March makes her case regarding the mispronunciation of the word guacamole by "all the Yankees in the world." There is no "G" sound at the beginning of the word.

    Trivia (2)

    • Chef Kevin Nurse has his own cooking show titled Returning the Flavor. The basics of this show is to help others by "paying it forward" and give back to others as others have given to him. Ironic how Bobby told Kevin that he would have his own show one day.

    • Chef Kevin Nurse had worked for UPS for 17 years before becoming a chef. He had a heart transplant two years earlier, then found out later the donor had been another chef.

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