Plot Synopsis

In each 30-minute episode, Bobby Flay shares three or four of his best recipes. For the first three seasons, each episode focused on dishes that are inspired by a single geographic region, including: Pacific Northwest (Hot Smoked Salmon with a crisp, refreshing Salad of Apples, Dried Cherries, Hazelnuts and Apple Cider Vinaigrette; Dungeness Crabs in a sauce with Ginger, Soy, Lime and Mirin; Burgers cooked on Cedar Planks and served with Grilled Walla Walla Onions and Mushrooms); California Wine Country (Ribeye with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress; Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Seed Dressing and Grape-Almonds-Fresno Chiles; Fresh Figs on Flatbread with Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette); Greece (Gyros with Radish Tzatziki and Oregano Vinaigrette with Grilled Plum Tomatoes; Charcoal Grilled Shrimp and Kalamari with Grilled Lemons and Smoked Tomato-Black Olive Relish; Grilled Fingerling Potato Salad with Feta, Green Beans, Olives & Red Wine Vinaigrette); Cuba (Pulled Pork Tacos with Guava Glaze and a Sour Orange Red Cabbage Jicama Slaw; Tirado de Mahi Mahi; Cuban Skirt Steak with a Tomato Escabeche and Mango Steak Sauce); Texas (Smoked Spice Rubbed Brisket Texas Style; Texas Style Potato Salad with Mustard and Pickled Red Onion; Rotisserie Chicken with Black Pepper Mustard BBQ Sauce, Honey-Rum Baked Beans served with Burnt Ends); Spain (Paella on the Grill; Spanish Spice Rubbed Rack of Pork with Sherry Vinegar BBQ Sauce; Grilled Peaches in Wine); Argentina (Grilled Skirt Steak with Green and Smokey Red Chimichurri Sauce; Tomato, Red Onion and Rocket Salad with Fried Egg, Grilled Chorizo and Grilled Provoleto Crostini; Pisco Sour Wine Sangria); and New England (Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce; Grilled Lobster Sandwich with Charred Corn & Avocado Salsa and Grilled Onion; Sea Scallop Skewers with a Creamy, Hot Pepper & Garlic Vinaigrette; Grilled Oysters in a spicy Fra Diavolo Sauce).
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BOBBY FLAY'S BARBECUE ADDICTION returned for its fourth season on Sunday, June 22, 2014 at 10:30am ET/PT on Food Network. For the fourth season, Bobby goes back to basics -- and the series has a new title, BARBECUE ADDICTION: BOBBY'S BASICS -- as he simplifies outdoor cooking techniques and recipes for an easy guide to grilling that helps viewers create the perfect barbecue without breaking a sweat. In the Season 4 premiere, "Steakhouse at Home," Bobby reveals how to bring an elegant steakhouse experience to the backyard using simple techniques and staple ingredients. He reveals his unique method for grilling juicy Rib-Eye Steak with ease. Plus, he whips up some crisp Grilled Potatoes with a Mustard-Garlic Dressing and charred Broccoli Rabe with a Red Pepper Relish. And to drink, a bubbly grape cocktail.