Grilling Tips from "The Food Dude" Kevin Roberts, Star of Food Network’s “The Next Food Network Star” Shares His Favorite Grilling Tips and Recipes

Whether it’s a poolside party or backyard barbecue, summertime is the perfect season for outdoor entertaining. Turn up the heat and flavor with Kevin Roberts, who debuts June 1st as one of ten finalists (selected from a field of 4,000) on The Next Food Network Star, a show where participants compete for their very own Food Network show. The Next Food Network Star continues to air on Sundays at 10 PM EST for a total of nine episodes.

One of Roberts’ trademarks is his love of hot sauce. He puts FRANK’S® RedHot® on everything, especially when grilling. Here are some tips sure to spice up any summertime bash.

Roberts recommends a few tips when preparing for outdoor grilling:

• Start by identifying the perfect mix of family and friends that will create a lively summer party.
  
  
• Figure out how much food and drink you'll need for the number of people you have invited.

Plan your menu, but keep it simple. There's no need to do all the cooking yourself. If you're having more than a few guests, ask each one to bring a dish.

• Food should be ready early so people don’t have to wait for it to come off the grill.
  
  
• Serve a crowd pleaser.  Chicken wings are the #1 appetizer on restaurant menus*.  You can enjoy the great flavor of restaurant quality wings at home.  With a simple two-step process: just grill your wings and toss them in FRANK'S® RedHot®. Fresh, saucy, crispy!
  
  
• Or serve that familiar Buffalo flavor in Buffalo Burgers by adding FRANK'S® RedHot® to ground beef before grilling.
  
  
• Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
  
  
• Use recyclable goods to reduce cleanup without harming the environment.
  
  
• Remember, safety first! If you are using an outdoor grill, keep children away from it and always keep a bucket of water handy.
  
  
• Put FRANK'S® RedHot® on everything. It is the perfect condiment on any of your summer favorites from chicken and ribs to burgers and hotdogs. It’s even great on salads and slaws.
  

"Whether you’re grilling for a family reunion or planning a dinner for two, adding that delicious Buffalo flavor helps make any grilling recipe a success,” explains Kevin Roberts. “I use Frank’s on everything. That spicy, tangy, buttery flavor you get at restaurants is easily duplicated at home with FRANK’S® RedHot® and goes great with anything you can put on your grill; burgers, chicken, ribs and even corn on the cob!”

More About Kevin
With two cookbooks in print and nationally known as “The Food Dude”, Kevin knows a thing or two about pleasing the young adults palate. His acclaimed cookbook, Munchies, is targeted towards the starving struggling students to find quick, simple, affordable and tasty alternatives to the campus dining halls and fast foods. With recipes like west coast wings, tater tot hash and cinnamon roasted grapefruit, Roberts’ book expresses the sentiment that there is more to cooking than complex recipes and expensive ingredients. Kissing in the Kitchen, his second cookbook, aims to teach the novice chef how to prepare that romantic dinner that every girl or guy dreams of. His Hook-up Hamburgers and Make-out Macaroni illustrate that food is definitely the way to win anyone’s heart.

Aside from doing over a 100 national and local television shows, including The Today Show, CBS’ Morning show & ESPN’s Cold Pizza, he hosts his own radio show and lectures at university campuses nationwide.

Kevin is also a Top Ten Finalist on The Next Food Network Star, scheduled to debut on June 1st. In addition, Roberts is the owner and Executive Chef at San Diego’s award-winning East Village Tavern & Bowl, one of the city’s hottest new downtown urban sports bar.

Raised by a single-mother who helped create The Old Spaghetti Factory, Kevin Roberts was in the restaurant business at a very young age. With a lot of trial & error and with the help of his mom and nana, he taught himself to cook as an act of “self-preservation.” To quote Roberts, “It was either cook or starve…”

For Kevin's schedule or for more fun foody stuff, check out www.FoodDudeTV.com.

*Mintel Menu Insights 2006