Culinary superstars Bobby Flay and Michael Symon are heating things this summer with the top-rated BBQ Brawl: Flay V. Symon, their new Food Network series. The high-quality buddies are also eager to proportion their grilling hints for the summertime BBQ quality cease.In the new series BBQ Brawl: Flay V. Symon, Flay goes head-to-head towards fellow Iron Chef Symon in a 4-episode, one-hour stunt collection as they educate 8 of the kingdom’s most respected BBQ challengers for bragging rights.
The display takes location at the famed Star Hill Ranch in Austin, Texas. Even as Flay and Symon compete to inspire and instruct their groups, a panel of judges, which includes grilling professionals Moe Cason, Chris Lilly, and Amy Mills, decide which chefs will flame out.
Challenges all through the season include a “high steaks” occasion utilizing Tomahawk Ribeye.
In the quit, one competitor will earn the name of “Master of Cue” and will big name in his or her very own virtual series on FoodNetwork.Com. Michael and I had been amazing buddies for a long term and reveled in hanging out together and working together; however, we had in no way executed a display wherein we may want to compete against each different,” Flay completely told Parade.Com.
It seemed like it changed into time to do an outdoor cooking competition show on the Food Network,” Flay said. “The community liked it, and we were like, ‘Let’s head to Austin inside the wintry weather to make this happen. Bobby Flay: It turned into amusing to hang around with Michael, and it didn’t experience like work. We additionally had the opportunity to paintings with some terrific barbecue experts on our teams and watching them prepare dinner and do their very own issue turned into an adventure.
They are all attempted and real, successful competitors on the fish fry opposition circuit, and it’s a completely different component from what Michael and I do. We very own eating places, and we cook food for our customers. Still, we don’t commonly get worried in these large competitions, and to peer their competitive hearth and their technique, whether or not it is something short or easy, or something that’s low, slow and takes a long term; normal, it was a sincerely cool revel in.
Michael Symon: All of my guidelines with BBQ and grilling have to do with the fundamentals making them be triumphant or fail. The first factor I might say is while you’re seasoning meat, especially these thick cuts of meat, whether or not it’s low or sluggish or thick steak, you need to season it greater liberally than you may expect.
Anything else you want to feature?
MS: Before you get the meat at the grill, is to permit it to come to room temperature, so its chefs are first-class and calmly all the way through. Lastly, while you take the meat off the grill, you need to permit it relaxation a bit, so the juices form of get back in the,ere and you’re precise to move. So, if you season the meals right, permit the beef to come to room temperature, after which let it relax when it’s achieved; it’s miles extraordinary how a lot of the ones 3 little strategies will improve your capacity to grill and barbecue. You are saying to allow the meat relaxation a touch bit – how long is a bit? MS: Traditionally, I could say to permit it relaxation approximately 5 minutes in keeping with an inch of thickness.
Bobby, do you want to add more than one hint?
BF: I would say that a simple spice rub is a useful tool for grilling because it’s now not the simplest going to rebate taste. However, it’s also going to assist create texture, like a crust on the outdoor of whatever you’re cooking. It can be a spice rub that you purchase in a shop, or it could be a collection of various spices that you throw together, but it’s a first-rate manner to get lots of flavor into something easily without marinating.
BF: Watching Michael and my interaction on display goes to be a laugh for human beings to observe, specifically if they recognize us because they will see distinct side people. They will see our actual friendship, however one that receives competitive from time to time, and I suppose it’s going to be a form of wonderful in that way.
MS: Bobby and I had been good buddies for a long time, and in actual life, there’s continually lots of trash talk and jabbing occurring all of the time, which takes place in most friendships. But human beings never, in reality, were given to peer that side people on TV. So, I think that’s going to be a lot of amusing. Also, we’ve 8 of the exceptional pitmasters in the global, who’re doing the cooking. I think it’s one of these amazing indicates on the Food Network in which now not most effective will get the leisure and the of completion, and you are also going to research a group alongside the way.