By Jonna Gallo Weppler
"For sauces, I use good-quality paintbrushes from the hardware store and replace them often, since after a while they're hard to get clean. Pastry brushes are fine but expensive."
"The most challenging thing about grilling is knowing when to stop. When in doubt, it's better to undercook than overcook. You can always put food back on the fire."
Family Circle: For grilling, gas or charcoal?
Bobby Flay: I use both, and each has its advantages. Gas is easy to light and control. Charcoal is a lot more work but gives food a smokiness that gas can never quite imitate. For charcoal, you need a chimney starter. Don't even talk to me about lighter fluid, which can be dangerous and will impart a horrible flavor to your food unless it burns off completely. However you decide to go, the grill grates should be reasonably clean.
Originally published in the August 2012 issue of Family Circle magazine.