The ‘Mayor of Flavortown’ dishes his secrets for an extraordinary cookout your guests will never forget.
Courtesy of Flavortown
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And this season, Fieri says not to hold back on adding flavor to your dishes.
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And any disheven asparaguscan be elevated with the addition of your favorite drizzle or seasoning.
“I was just in Mexico, and we were doing an event.
We want to put on a fundraiser.'
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So I gave everybody a job.
To avoid hovering guests or the task of nailing down entertainment, dish out jobs to keep party-goers occupied.
Assign one guest to prep the vegetables while two friends take turnsflipping patties.
“Give them the tools to be their own boss.
Teach somebody what they’re going to do with the corn, then set them off to the task … Rose All the Way
Ditch the beer and seltzer and serve rose at your next barbecue.
“It’s not white wine, and it’s not chardonnay.
It’s got more depth to itthere is a little bit of sweetness to it.
I think rose plays well with everybody.
If you’re going spicy, it could hang on.
If you go delicate and light, and you’re doing salad andgrilled chicken, it can hang on.
It plays well in the middle.”
He says his grilling playlist is usually long and all over the place.
At a classic Fieri barbecue, you’ll see him servingBrussels sproutsand cauliflower.
and as simple as adding lettuce and sliced heirlooms on top of your burger.
He wanted to make the sauces he cooks with, not re-create sauces already existent on shelves.
“If I take something like ranch, I have to ranch-ify it.
If you’re whipping up chicken on the grill, add your favorite flavors to make it your own.
