This summer season just was given a lot of sauciers. Food Network’s modern display featuring culinary icon Bobby Flay (BF) and Iron Chef Michael Symon (MS) lately premiered at the meals-centered community, and the opposition is just starting to warmness up. “BBQ Brawl: Flay vs. Symon” functions four episodes of intense rounds in which competitors will smoke, sauce, grill, and dry rub their manner to the pinnacle even as being mentored through the biggest barbeque connoisseurs themselves. Both Flay and Symon sat down with Metro to present the news on their new display, speak approximately competing towards every other for the first time, and share a few surprises audiences must appearance out for.
Why choose BBQ for the show— what makes this style of cooking thrilling for the competition?
MS: I suppose a couple of things — barbecue is large to Bobby and I each, and I don’t assume there may be anything more Americana-style than fish fry. It’s genuinely grown country-huge now, it used to be very regionally precise, and now you see exquisite barbecue restaurants open all over the u. S. A. The stage of interest for fish fry proper now could be very high. Even though it suits one class, there are several different forms of it.
How did you move about finding the “pit-masters” which can be competing on display?
BF: My agency surely produced the display, so we sincerely scoured the u. S. For the nice barbecue professionals round, and we pooled from a pool of very decorated fish fry competition.
What kind of challenges can visitors assume to see the pit-masters undergo for the duration of the competition?
BF: It’s all outdoor cooking in a few manner, shape, or form– but they range from rapid sort of outdoor grilling demanding situations to challenges that took up to 8 hours to cook a piece of meat—- and the whole lot in among. That included aspect dishes, sauces, or matters at the grill or the smoker—it was essentially the whole thing you can do outdoors.
MS: It became fun as it ranged from backyard fish fry to really traditional vintage type of fish fry techniques.
What’s a number of the standards the competition will be judged on?
BF: I assume presentation is vital no matter what; however that doesn’t suggest it may be something genuinely plated. I suppose the issue approximately fish fry is it’s sincerely about the presentation of the food strategies— things alongside the one’s strains that honestly make your mouth water when it’s put in front of you.
Why did you choose Austin for the display’s location?
BF: I think that Austin, well, in reality, Texas, is preferred — it is considered one of the fine barbeque states in the whole usa. Food Network has a totally huge Texas following, and it just felt proper. The minute you cross the Texas border, you could scent the barbecue everywhere.
Overall what would you tell audiences to expect from “BBQ Brawl: Flay vs. Symon.”
MS: The display gives a wide variety of things. You get to look at a world-class barbecue, and also, you additionally get to peer nice pals having a first-rate time even as being competitive.
BF: And the first-rate approach— some of the excellent people within the commercial enterprise. Not us, the competitors. But, there are a few smaller challenges within the episodes to consist of Michael and me.
Catch “BBQ Brawl: Flay vs. Symon” Thursdays at 9 p.M. On Food Network
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