The word “barbecue” gets thrown around loosely, often describing cookouts and other outdoor get-togethers. But true barbecue — low, slow, wood-smoke cooking resulting in fall-off-the-bone tender meat — is something else entirely. And Bobby Flay, by his own admission, is addicted.
The latest book from the chef and Food Network star is Bobby Flay’s Barbecue Addiction, our pick for this month’s Cookbook Club. The book celebrates the tradition of barbecue, exploring flavors and techniques from American regions and overseas. Along with recipes for pimiento cheese-bacon burgers and smoked prime rib with steak sauce, you’ll find an Italian-inspired smoked whole chicken with rosemary, along with smoked ginger chicken with cardamom, cloves and cinnamon (a nod to Indian flavors).
Bobby also provides recipes for everything you need to pull off the perfect barbecue event, from refreshing and creative cocktails to starters, salads and sides — think Spanish Caesar Salad with Marcona Almonds and White Anchovies and grilled potatoes topped with crabmeat and a green onion dressing.
“Cooking outdoors is fun and casual and lends itself to really good times,” Bobby told us. “I also just love the aromas of food cooking on the grill and the taste and texture once it comes off.”
Below, we share two recipes from Bobby Flay’s Barbecue Addiction. Scroll to the bottom of this post to learn more about our Cookbook Club!
Coconut-Marinated Pork Tenderloin with Green Onion-Peanut Relish
In this recipe, a savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat akin to that of a Mexican habanero chili, the fruity Scotch bonnet chili is a quintessential Jamaican ingredient that drives home the Caribbean influence of this dish. The green onion-peanut relish adds an herbaceous crunch to the silky texture of the pork. If desired, you can pulse part of the relish in a food processor to make a chunky puree and leave the rest for sprinkling on top.
1 can (14 fl. oz.) unsweetened coconut milk
Grated zest of 2 limes
Juice of 2 limes
1 heaping Tbs. mild curry powder
2 tsp. mild Spanish paprika
6 garlic cloves, finely chopped
3 Tbs. grated fresh ginger
1 Scotch bonnet chili, chopped, or 2 Tbs. Scotch bonnet hot sauce
1/4 tsp. coarsely ground pepper
1 pork tenderloin, about 2 lb., trimmed of excess fat
2 Tbs. canola oil
Kosher salt, to taste
4 green onions, green and pale green parts, halved lengthwise and finely chopped
2 Tbs. finely chopped fresh cilantro
1/8 tsp. ground allspice
1/2 cup coarsely chopped roasted peanuts
Hot sauce for serving
In a bowl, combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet and pepper. Add the pork and turn to coat in the marinade. Cover and refrigerate for at least 2 hours or up to 8 hours.
Prepare a grill for indirect grilling over high heat. Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels.
Brush the pork with the oil and season with salt. Put the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill (indirect heat) and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150°F, about 12 minutes more.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.
In a bowl, combine the green onions, cilantro, allspice and peanuts and season with salt.
Cut the pork into 1/4-inch-thick slices. Sprinkle with the green onion-peanut relish and serve with hot sauce. Serves 4 to 6.
Oaxaca Burgers with Manchego, Avocado and Pickled Habanero Onions
Central Mexico’s Oaxaca is home to a refined cuisine whose crowning glory is mole. Gathering the ingredients needed to prepare this rich sauce may take some effort, but the end result—smoky, earthy, with a delicate balance of fruity heat—is well worth it, says Bobby. Paired with nutty Manchego cheese, creamy avocado and spicy, acidic onions, this sophisticated burger hits all the right notes.
For the pickled habanero onions:
3/4 cup fresh lime juice
3/4 cup distilled white vinegar
1/2 cup water
2 Tbs. superfine sugar
2 tsp. kosher salt
1/2 habanero chili, seeds removed
1 large red onion, halved and cut into 1/8-inch-thick slices
2 tsp. finely chopped fresh oregano
2 Tbs. finely chopped fresh cilantro
For the mole:
1/4 cup slivered raw almonds
2 Tbs. canola oil
1 small Spanish onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup pureed plum tomatoes
3 cups low-sodium chicken broth, plus more if needed
Scant 1/4 cup pureed canned chipotle in adobo
2 Tbs. ancho chili powder
1 Tbs. New Mexican chili powder
1/2 tsp. chili de árbol powder
1/4 cup chopped mango
1/4 cup golden raisins
1/4 cup crushed blue corn tortilla chips
1 Tbs. clover honey
1 Tbs. pure grade B maple syrup
3 Tbs. molasses
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 oz. semisweet or bittersweet chocolate, finely chopped
Kosher salt and freshly ground pepper, to taste
For the burgers:
1 1/2 lb. 80% lean ground chuck, or 90% lean ground turkey
2 Tbs. canola oil
Kosher salt and freshly ground pepper, to taste
1 cup grated Manchego cheese
4 hamburger buns, split
1 ripe Haas avocado, peeled, pitted and sliced
To make the pickled habanero onions, in a medium nonreactive saucepan, combine the lime juice, vinegar, water, sugar, salt and habanero. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool for 5 minutes.
Put the red onion slices in a small bowl. Pour in the warm vinegar mixture, add the oregano and cilantro and toss to coat. Cover and refrigerate, stirring the mixture a few times, for at least 4 hours or up to 48 hours.
To make the mole, put the almonds in a medium saucepan over medium heat and toast, stirring occasionally, until lightly golden brown, about 5 minutes. Transfer to a plate.
Increase the heat to high, pour the oil into the saucepan and heat until it begins to shimmer. Add the Spanish onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the tomatoes, broth, chipotle and chili powders. Bring to a boil and cook for 10 minutes.
Add the mango, raisins, tortilla chips and almonds and cook, stirring occasionally, until the mango is soft and the mixture is reduced by half, about 20 minutes.
Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan and set over high heat. Add the honey, maple syrup, molasses, cinnamon, cloves, allspice and chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.
Prepare a hot fire in a grill.
To cook the burgers, form the meat into 4 uniform, fairly flat patties, each no thicker than 3/4 inch, and then make a deep depression in the center of each with your thumb. Brush the burgers on both sides with the oil and season with salt and pepper. Grill the burgers, turning once, until golden brown, slightly charred on both sides and cooked to medium, about 4 minutes per side. During the last minute of cooking, add the Manchego to the burgers, cover the grill and cook until the cheese has completely melted, about 1 minute.
Grill the buns, split side down, until toasted, about 20 seconds.
Transfer the burgers to the buns and top each with a large dollop of the mole sauce, some of the pickled habanero onions and the avocado. Serves 4.
Love collecting cookbooks? Enjoy trying new recipes? Join us for a monthly Cookbook Club class. Led by our talented culinary experts, these exclusive cooking classes showcase recipes from a different cookbook each month.
- Each 1½ – to 2-hour class features cooking tips and techniques and a three-course tasting menu from the book’s best recipes, prepared while you watch.
- Class fee of $75 includes the cookbook with signed bookplate.
- Participants receive a 10% discount on store purchases the day of the class.
- Available monthly at select stores; class times vary by store location.
- Space is limited and reservations are required. Call a participating store to register.