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Chef/Partner Bobby Flay’s culinary versatility is evident in the multiple talents he brings to the field. Bobby opened his first steakhouse, Bobby Flay Steak, at Borgata in 2006. Now, the “Boy Meets Grill” star and Food Network personality is sharing his best tips, tricks and techniques for a perfect grilling season, along with his favorite recipes for the at-home chef to recreate, just in time for Memorial Day weekend!
Bobby Flay Steak is an 11,000-square foot space that fuses sleek, modern design elements that incorporate natural materials such as leather, cast glass and hewn woods. Choose from a variety of regional steaks, each prepared with a distinctive rub or crack open a mouthwatering crustacean from the Lobster Bar. Known for his culinary versatility and Iron Chef status, Bobby Flay is one of the celebrity chefs that make Borgata dining so stellar. Read on to learn more about chef Bobby Flay! Borgata Hotel Casino & Spa Nightlife.
DON’T BE INTIMIDATED BY THE GRILL: A grill is just a source of heat. Just like a stove, it is very user-friendly.
CHOOSE THE RIGHT GRILL FOR YOU: Charcoal, wood, or gas? All give execellent results, so choose the one that best suits your style of cooking.
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GIVE YOURSELF ROOM: Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.
ORGANIZE & PRIORITIZE: When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.
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MAKE SURE IT’S HOT: Most of the time, Bobby grills over high heat because he likes things to move fast and he loves the sound and smell of a very hot fire. With that said, Bobby gravitates towards dishes that you can get on and off the grill as quickly as possible. He suggests using the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound a little dangerous, but he says you’ll pull your hand back at just the right moment. Check out this handy chart of how “hot” your grill is given your hand’s reactions:
◦ High: 2 counts
◦ Medium-high: 4 counts
◦ Medium: 6 counts
◦ Medium-low: 8 counts
◦ Low: 10 counts
KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES: Ribs, whole chicken, bone-in chicken breasts, etc.
DON’T PLAY WITH YOUR FOOD: The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.
DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA: It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.
GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK: You can always put food back on the fire if you need to.