Before Season 7 kicks off, follow pitmaster and restaurant owner Kyle Bryner’s journey on the last season of BBQ Brawl, as he brings his Appalachian ingenuity to conquer the competition.
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A brand-new season of #BBQBrawl starts Monday, May 11 at 9|8c!
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Bobby Flay and his chef friends mentor and coach the country’s most-respected barbecue challengers in an intense competition. The coaches go head-to-head to inspire and nurture teams of specialty pitmasters from all over America. At stake is the title of Master of ‘Cue and the opportunity to be featured in a new series on Food Network digital.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Kyle Bryner’s Winning Journey from Season 6 🔥 BBQ Brawl | Food Network


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These aren’t your usual French fries 😏 Scott Conant adds fresh herbs, cherry peppers and garlic to his homemade Tuscan-style fries!

Get the recipe 👇

Tuscan Fries
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 1 hr
Active: 45 min
Yield: 4 servings

Ingredients
4 russet potatoes, skin on, sliced into 1/2-inch slices and then into 1/2-inch batons
Neutral oil, for frying
1 head of garlic
15 to 20 fresh sage leaves
8 sprigs fresh thyme, leaves stripped (about 1 tablespoon)
3 sprigs fresh rosemary, leaves stripped (about 1 tablespoon)
2 pinches red pepper flakes
3 Italian hot cherry peppers, stems and some seeds removed, roughly chopped
Fine sea salt
1/4 cup fresh flat-leaf parsley, roughly chopped

Directions

Special equipment: a deep-fryer

Soak the potatoes in a bowl of water for a couple of minutes to remove starch, then remove to a paper towel-lined baking sheet and pat dry.

Heat a deep fryer or heavy-bottomed pot filled about halfway with neutral oil to 350 degrees F. Re-line the baking sheet with dry paper towels.

Par-fry the potatoes in batches in the hot oil until cooked through but not yet browned, 6 to 12 minutes per batch. Remove to cool on the lined baking sheet.

Heat the oil to 375 degrees F.

Meanwhile, roll the head of garlic gently to remove the cloves. leaving the skin intact on the cloves, then crush each clove (if a little skin comes undone, that’s fine). Reserve.

Fry about half of the potatoes, garlic, sage, thyme and rosemary for about 1 minute in the hot oil, then add half of the red pepper flakes and cherry peppers and continue frying until the potatoes are golden brown and crispy, 2 to 4 minutes more. Remove to the towel-lined baking sheet and sprinkle with sea salt and half of the parsley. Return the oil to 375 degrees F and repeat with the remaining potatoes, garlic, sage, thyme and rosemary, adding the remaining red pepper flakes and cherry peppers after the first minute of frying. Sprinkle with sea salt and the remaining parsley.

Copyright 2024 Television Food Network, G.P. All rights reserved.

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Guy visits the Memphis BBQ Company in Mississippi for some award-winning barbecue. He samples an out-of-this-world crunch burger topped with crispy, deep-fried pork belly.
#FoodNetwork #GuyFieri #Mississippi #BBQ
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Memphis BBQ Co: https://www.memphisbbqco.com
Follow them: https://www.facebook.com/MemphisBarbecueCompany

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Guy CRUNCHES into a Dynamite BBQ Burger with Chicharrón | Diners, Drive-Ins and Dives | Food Network


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This is inspired by mafroum, a Libyan dish made of meat-stuffed potatoes that you fry and then braise. In an old-school Midwest move, Molly makes them in the style of twice-baked potatoes. With a drizzle of sweet, spicy, and tangy harissa ketchup for dunking, these are “dream boats.”
#MollyYeh #GirlMeetsFarm #FoodNetwork #Potatoes
Get the recipe ▶ https://foodtv.com/4cUVFIP
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Meaty Twice-Baked Potatoes
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 45 min
Active: 30 min
Yield: 8 servings

Ingredients
Potatoes:
4 large russet potatoes (at least 12 ounces/340 grams each)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Beef Filling:
Extra-virgin olive oil, for drizzling
1/2 medium onion, very finely chopped
Kosher salt
2 garlic cloves, finely chopped
1 pound (454 grams) 85/15 ground beef
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/4 cup (10 grams) chopped fresh flat-leaf Italian parsley
1/4 cup (10 grams) chopped fresh cilantro
2 tablespoons chopped fresh mint

Harissa Ketchup:
1/2 cup ketchup
2 tablespoons harissa

To Serve:
Chopped fresh parsley
Lemon wedges

Directions

Preheat the oven to 425 degrees F.

To roast the potatoes: Using a fork or the tip of a paring knife, poke shallow holes all over each potato. Place directly on the oven rack and bake for 50 minutes to 1 hour until fully cooked and tender. Remove from the oven and allow to cool just enough to handle.

Cut the potatoes in half lengthwise. Use a spoon to remove the flesh of the potatoes, leaving a thin layer of potato behind to protect the skins. Add the potato flesh to a large mixing bowl. Drizzle the olive oil onto a baking sheet and coat the potato skins all over with olive oil. Season with salt and pepper and set aside.

For the beef filling: Heat a drizzle of olive oil over medium heat. Add the onion, season with a pinch of salt and cook for 4 to 6 minutes until softened and just starting to brown. Add the garlic and cook for 1 minute until fragrant. Remove from the heat and add to the bowl with the potato innards. Allow to cool to room temperature.

Add the beef, coriander, cumin, paprika, cinnamon, red pepper flakes, parsley, cilantro, mint, and 1 1/2 teaspoons of salt to the bowl with the potato innards. Using clean hands, mix to thoroughly combine. (To taste the beef mixture for seasoning, heat up a small skillet and cook a little patty of meat. Adjust seasoning as needed before proceeding to the next step.)

Divide the meat mixture equally into 8 portions, stuffing one portion into the cavity of each potato skin and molding into a smooth mound. Bake for 25 to 30 minutes until fully cooked and the tops are browned (a meat thermometer inserted into the middle should read 140 to 145 degrees F for medium doneness and up to 160 degrees F for well done). Set aside to cool slightly.

To make the harissa ketchup, combine the ketchup and harissa in a small bowl.

To serve, place the potatoes on a serving platter. Sprinkle the tops with chopped parsley. Serve with the harissa ketchup and lemon wedges.

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Molly Yeh’s Ultimate Potato Upgrade 🥔 | Girl Meets Farm | Food Network


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Guy’s firing up the grill and breaking out the brats! This recipe combines grilled bratwurst sausages with onions, peppers, bacon and beer for a satisfying summer dinner.
#FoodNetwork #GuyFieri #Summer
Get the recipe ▶ https://foodtv.com/48k2jol
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Grilled Beer Brats with Peppers and Onions
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 45 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

2 tablespoons canola oil, plus more for oiling the grill
6 strips applewood-smoked bacon, diced
1 sweet onion, sliced
1 large green pepper, seeded, sliced
1 large red pepper, seeded, sliced
2 cloves garlic, minced
Two 12-ounce cans lager beer
1 cup low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 pounds fresh bratwurst sausages (about 12 links)
1/2 cup whole-grain mustard
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 to 3 tablespoons chopped fresh flat-leaf parsley

Directions

Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes.

Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned.

Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.

Preheat a grill or cast-iron griddle to medium-high heat.

Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.

When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.

To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

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Guy Fieri’s Grilled Beer Brats with Peppers & Onions | Guy’s Big Bite | Food Network


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