Food Network Magazine - (06)June 2020

28 FOOD NETWORK MAGAZINE ●JUNE 2020

Favorite food

to grill

How often

do you grill?

ALEX

GUARNASCHELLI

Two times a week Any chicken part

MICHAEL

SYMON

Yoder Offset

Smoker Grill

Wood and/or

lump charcoal

Weekly, but more

in the summer

ROBERT

IRVINE

I have a Coyote.

It’s on my patio,

right by the pool.

I like charcoal, but

I’m not a purist.

My grill is gas—

a ready-to-go flame

is too good to

pass up.

As often as I can.

I live in Tampa, so

grilling season is

year-round.

Skinless chicken

thighs, which don’t

need much prep to

come out perfect

EDDIE

JACKSON

I have four

custom-built

smokers and grills.

I tend to use lump

charcoal more than At least once

BOBBY

FLAY

A Kalamazoo for live

wood-fire cooking, a

Big Green Egg for

smoking and slow

cooking and a Weber gas

grill for quick turn-and-

burn cooking.

charcoal. It

burns hotter and

gives the food a

better flavor.

All year long

Butterflied chicken

with piri piri

marinade

MOLLY

YEH

All I know is

that it’s red! Lump charcoal

Whenever it’s not

too cold, not rainy

or snowy, and not

Peaches, pizza and

Juicy Lucy burgers.

And always some

I use mostly quick-

light charcoal in

the Kettles and

occasionally moist

woods for flavor.

in the know

What grill

do you own?

Lump charcoal

or briquettes?

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