Bobby Flay’s Barbecue Addiction

By : | 0 Comments | On : May 30, 2017 | Category : Book Review

by Bobby Flay, Stephanie Banyas, Sally Jackson

The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke.

You’ve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay. Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in Bobby Flay’s Barbecue Addiction. With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving.
Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad.
You’ll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobby’s top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, Bobby Flay’s Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.

TSG Review

Nice layout

I followed all of these recipes exactly as written.



Blackberry Mojitos

Serves 2

My drink didn’t end up looking like the picture in the book but it tasted good. Mint and blackberries taste nice with the rum but the amount of sweetener is to little to balance out the limes. After taking this picture I added about another tablespoon of agave syrup to make this drinkable for me. Then it was perfect.


Grilled New Carrots with Maple and Dill

Serves 4 to 6

Make This Recipe


So simple and easy I can’t believe I hadn’t thought of it. Carrots, maple syrup, and fresh dill. Just add grill, and eat it with any entree.


Nacho Dogs

Serves 4 to 6

Usually I enjoy the classic beef hot-dog set up (ketchup mustard, onions, relish)  but this one was a very cool way to make them. Adding Monterey Jack cheese, jalapeno slices, tortilla chips, and cilantro. Then top it with homemade grilled tomato chipolata salsa and guacamole makes this an elaborate hot dog you don’t want to miss.


Apricot-Glazed Lamb Chops with Pistachios and Sumac

Serves 4

OMG! A new to me and great way to treat lamb. Almost like a sticky-sweet BBQ sauce on the grilled lamb and the pistachios and sumac ad a distinct middle eastern flavor to this dish.


Grilled Andouille Sausage Po’Boys with Spicy Aioli and Quick Pickles

Serves 4 to 6

Simple to make but you do have to start the pickles and the aolio at least a few hours and as much as half a day before making the sandwiches. This ended up being so good I look at the the extra time it I had to wait as a flavor investment! Tasted like I go this straight from the French-Quarter. Garlic mayo with a strong kick of heat from the aolio and the sausage. The pickles cool it all down for a nice balance. Make sure you get a good french roll or hoagie or all that work you did will go to waste on a crummy bun.



There were quite a few hardcore smoking recipes that can’t really be done right without a smoker so if you don’t have one you are going to be missing out on about a quarter of the book, that being said the recipes you do have access to are vast and amazing! I really liked all the recipes I made and I didn’t have any flops. Interesting takes on recipes I have made before with the only downside, perhaps, that much of the ingredients he uses are too specific. For example, instead of saying spicy mustard the ingredient Bobby uses is Creole mustard which none of my mid-western grocery stores carry. He also uses straight up hard to find ingredients like guava jelly and treviso. The good side is there is a source section so you can order the hard to find items online or do like would do and find something similar locally and use that instead. most of the recipes are in the 4-6 range and most of what I made would have been easy to cut in half. A few things in the drinks section made just a couple drinks. I really liked this book and all the recipes worked well and tasted great.

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