INGREDIENTS YOU’VE PROBABLY
ALREADY GOT IN YOUR PANTRY.
HERE IS MY COOKING CLASS WITH
BOBBY FLAY.
BOBBY, GOOD TO SEE YOU.
HOW ARE YOU DOING, MAN?
>> GREAT TO SEE YOU, AL.
I WILL TELL YOU, FULL
DISCLOSURE, I DID NOT GO TO THE
STORE FOR ANYTHING.
I HAVE A CHICKEN IN MY FREEZER.
I’VE BEEN USING MY FREEZER A LOT
MORE.
I BROKE IT INTO PIECES AND WENT
INTO MY PANTRY AND FOUND THE
MAKINGS OF A BARBECUE SAUCE.
THIS IS ALL GOING TO GO INTO A
SAUCEPAN.
THEN A LITTLE BIT OF A SOY
SAUCE. I FOUND SOME AMERICAN STYLE
I FOUND SOME AMERICAN STYLE
MUSTARD AND HAD APPLE APPLE CIDE
VINEGAR, IT CAN BE RED WINE,
WHITE WINE.
BROWN SUGAR, A COUPLE OF
TABLESPOONS OF THAT AS WELL.
YOU WANT IT TO BE SPICY AND
SWEET AND SAVORY AT THE SAME
TIME.
GOT SOME WORCESTER SAUCE.
YOU KNOW YOU HAVE TO HAVE
WORCESTER FOR BLOODY MARYS.
YOU KNOW I HAVE TO HAVE THAT IN
MY PANTRY.
>> THERE YOU GO.
>> SOME HONEY.
I’M GOING TO COOK THIS ON TOP OF
THE STOVE, PAPRIKA AND CAYENNE
AND A DASH OF HOT SAUCE.
THE ONLY THING YOU HAVE TO DO
FOR THIS SAUCE, AL, IS COOK IT
FOR ABOUT 20 MINUTES.
YOU WANT TO COVER THIS, BECAUSE
IT WILL START TO SPLATTER A
LITTLE BIT.
>> IF YOU DID LIKE ME, I HAD A
JAR OF STUFF ALREADY IN THE
FRIDGE.
A COUPLE OF DIVOT JARS OF
BARBECUE SAUCE.
I COMBINED THEM.
>> AL, HONESTLY, I HAVE ONE,
TOO.
TWO OF THE THINGS YOU HAVE TO
HAVE IN YOUR CUPBOARD IS GOOD
QUALITY TOMATO SAUCE AND GOOD
QUALITY BARBECUE SAUCE BECAUSE
SOMETIMES YOU DON’T FEEL LIKE
MAKING IT FROM SCRATCH.
>> YOU’VE GOT YOUR SAUCE.
LET’S GET STARTED WITH THE
CHICKEN.
>> I CUT THE CHICKEN UP IN
PARTS.
SALT AND PEPPER AND A LITTLE BIT
OF PAPRIKA.
I PUT IT ON THE GRILL.
THIS IS THE THING THAT’S REALLY
KEY, AL.
A LOT OF PEOPLE THINK TO GET A
CRISPY SKINNED CHICKEN,
CONVENTIONAL WISDOM TELLS PEOPLE
TO PUT IT ON HIGH HEAT ON THE
GRILL BECAUSE THEY WANT A CRISPY
SKIN.
IT’S ACTUALLY THE OPPOSITE.
>> RIGHT.
>> YOU WANT TO PUT IT ON THE
SLOW PART OF THE GRILL.
I USUALLY PUT IT RIGHT IN THE
FRONT BECAUSE THAT’S THE COOL
PART OF THE GRILL.
YOU WANT TO SLOWLY RENDER THE
FAT OR THE SKIN OFF THE CHICKEN.
THAT’S THE KEY PART OF THIS.
>> YOU’RE GOING TO PUT IT SKIN
SIDE DOWN.
>> SKIN SIDE DOWN, LOW TO MEDIUM
HEAT, OKAY?
WE WANT TO COOK IT NICE AND SLOW
SO THE FAT RENDERS NICE AND
GENTLY, CRISPS UP THE SKIN
GOLDENEN BROWN.
AS THAT’S HAPPENING IT’S COOKING
THE SKIN THROUGH.
>> I DID THE SAME THING,
DEFROSTED TWO CHICKENS, DECIDED
TO DO THAT.
>> YOU BUTTERFLIED THEM, GOOD
IDEA.
YOU LET THE CHICKEN GET NICE AND
CRISPY.
IF YOU LOOK AT THIS ONE HERE --
DO YOU SEE THIS?
>> OH, YEAH.
>> THAT’S WHAT YOU WANT.
YOU WANT THAT GOOD CHARRED SKIN,
NICE AND CRISPY, COOKED ALL THE
WAY THROUGH, NICE AND JUICY.
THEN WITH ABOUT TWO OR THREE
MINUTES LEFT, I TAKE THE COOKED
BARBECUE SAUCE.
HERE IS THE KEY, OKAY?
I’M NOT GOING TO SLATHER THE
WHOLE THING WITH BARBECUE SAUCE
BECAUSE THAT’S GOING TO
REALLY -- IT’S GOING TO MAKE IT
SOGGY.
I COAT THE CHICKEN ABOUT
HALFWAY, ABOUT 50%, JUST LIKE
THAT.
AL, WHAT KIND OF BARBECUE DO YOU
LIKE?
IS IT SPICY, SWEET, SMOKY?
WHAT’S YOUR THING?
>> I LIKE A BALANCE OF SWEET AND
SPICY.
>> THAT’S WHAT THIS IS.
THAT’S EXACTLY WHAT THIS IS.
>> WELL, BOBBY, I WANT TO THANK
YOU FOR HELPING US OUT.
WE APPRECIATE IT.
IF YOU’RE GOING TO BE
QUARANTINED WITH ANYBODY, BOBBY
FLAY IS THE MAN TO BE
QUARANTINED WITH.
>> AND BY THE WAY, GUYS.
THAT SWEET AND SPICY, I KIND OF
CALL IT THE CRAIG MELVIN OF
BARBECUE SAUCE, NICE COMBO.
>> SWEET AND SPICE Y,YSPICY, THA
I THINK THAT’S A COMPLIMENT.
>> CHECK OUT BOBBY’S RECIPE
TODAY.COM.
THIRD HOUR OF "TODAY," IF IT’S