One day I woke up and realized that I had become permanently attached to my grill. How could this be? I am a native New Yorker who still lives in the heart of Manhattan. I didn't grow up with a backyard grill. I have yet to see a grill fired up in the middle of Times Square or in front of the Empire State Building, so I couldn't have just picked up my love for outdoor cooking around town.

Open-flame grilling, as well as propane tanks for gas grills, are pretty much illegal here in Manhattan. But, in fact, there's a lot of grilling that goes on in the city. Manhattanites have been secretly grilling for years. I have been to some fabulous parties on some of New York's most picturesque terraces, where the grill, as always, was the life of the party. But we guerrilla grillers don't talk about it a lot. Until now.

Starting with trips to the Jersey Shore when I was a kid, I've always been attracted to the heat and excitement of the grill. When I was a young chef just starting out, I always wanted to work the grill station. When I got lucky enough to open my own restaurant in 1991, I called it Mesa Grill, and the word "grill" first started to get hooked up with my name. The connection of Flay and fire had begun. And then the Food Network called.

I started with the Food Network back in 1996 on a pretty basic show calledGrillin' & Chillin'.It was just two guys grilling (me and a friend named Jack McDavid); one city style, the other country style. A few years later, a new show,Hot off the Grill,let me cook for my friends (indoors, this time).

And now there'sBoy Meets Grill,where finally I get to grill in the city (not in Manhattan, but right across the river in Queens). I get to show off my New York and the great ethnic cuisines, ingredients, and markets it has to offer: Chinatown, of course; Astoria, Queens (for Greek food); Arthur Avenue in the Bronx (for old-style Italian); lower Lexington Avenue (better known as Curry Hill, for Indian); the flavors go on and on. From barbecue to pizza, Argentineasadosto Jamaican jerk, summer vegetables to tandoori to Peking duck, everywhere I go, grilling is there.

Grilling in America used to be about hot dogs, hamburgers, and lighter fluid. But now anything goes on the grill -- if you like it, you can grill it. You can scatter a dozen whole clams on the grate of a hot grill to steam in their own briny juices; you can simmer chicken, sausages, and mussels in a big pot; you can grill pizza dough for the crispest, tastiest crust; you can add a little smoke to the sweetness of peaches and nectarines by roasting them on the grill for dessert. The question isn't "Can I grill this ?" but "Is there any reason not to grill this?" Usually the answer is: Go ahead and try it! Grilling is the best way I know to keep cooking fun and adventurous.

Of course,Boy Gets Grillis the sequel toBoy Meets Grill,but it has a direction all its own. The new recipes are even simpler and quicker, to reflect how busy life is now. I still want to cook for my friends and family, and grilling fits into that better and better.

In fact, most of the home cooking I do now starts with turning on the grill. Thanks to my hungry friends and my trusty grill, I've realized that grilling isn't just for weekends and parties anymore.

The recipes in this book are meant to be easy to make and (pleasantly) challenging to your sense of taste. They are full of the flavors, textures, spices, and ideas that have shaped who I am as a person and as a cook. Some recipes are new combinations that (I hope) will become staples in your kitchen. Some are classics that are perfect when adventure seems a little more than you want.

I hope you'll bring out this book whenever you've got your grill cranked up. Don't hesitate to contact me with any grilling question you have atwww.bobbyflay.com.

As we all know, New York City has had some difficult days in the last few years, but the spirit of New Yorkers has never paused for a moment. I think the great food we have all over this city is one of the things that brings us together. That was very much in my mind when I was writing this book; I hope you can taste it in the recipes.

Here are at least 125 reasons to light your fire. Most important, have a great time doing it and keep the flame alive.

Bobby Flay

New York City

Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress

This quesadilla takes me right back to my favorite New York steakhouse, Peter Luger in Brooklyn, where the martinis are perfectly dry and the steaks are perfectly aged. I always like to have a salad with blue cheese when I eat a good steak. This quesadilla -- spiked with peppery watercress and sweet onion -- makes a simple summer dinner when you serve it with a platter of ripe tomato slices.

1 (12-ounce) strip steak

Salt and freshly ground black pepper

12 (6-inch) flour tortillas

2 cups grated Monterey Jack cheese

1 cup crumbled blue cheese

1/2 sweet onion, such as Vidalia or Walla Walla, thinly sliced

Mild vegetable oil, such as canola

6 ounces watercress, chopped

1. Heat your grill to high.

2. Season the steak with plenty of salt and pepper. Grill until browned and crusty on the bottom, about 4 minutes. Turn the steak over and continue cooking until medium-rare, 3 to 4 minutes more. Remove from the grill, let rest for 5 minutes, and thinly slice.

3. Reduce the grill heat to medium.

4. Place 8 of the tortillas on a flat work surface. Divide the cheeses and onion among the tortillas and sprinkle with salt and pepper.

5. Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top. Brush the tops of the quesadillas with oil. Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes. Carefully turn the quesadillas over with a large metal spatula, close the grill cover, and continue cooking for 1 to 2 minutes, until the cheese has melted and the tortillas are crisp.

6. Remove the quesadillas from the grill and cut into quarters for serving. Top each quarter with a couple of slices of steak and a generous pinch of watercress. Serve immediately.

Serves 4

Copyright © 2004 by Boy Meets Grill, Inc.

Pressed Cuban-Style Burger

When I'm really, really hungry, all I think about is a big, fat burger oozing melted cheese and pickles. Unless I'm in Miami, when all I think about is a big, fat Cuban sandwich oozing melted cheese and pickles. Cheeseburgers and Cuban sandwiches are my two favorite indulgences, and they're actually pretty similar. This sandwich combines the two.

Don't be tempted to use fancy crusty bread here. Only soft rolls will get the perfect crisp crust you want to play against the soft interior. As for the meat, chuck is about 80 percent lean, which grinds to the right texture for burgers. Note that you'll need a heavy pot or a couple of bricks to press the burgers.

1 pound freshly ground beef, preferably chuck (see headnote)

Salt and freshly ground black pepper

1/2 cup mayonnaise

3 cloves garlic, roasted and puréed

4 hamburger buns

2 to 3 tablespoons Dijon mustard

8 thin slices Swiss cheese

4 thin slices ham

2 dill pickles, cut into 1?4-inch-thick slices

1. Heat your grill to high.

2. Form the meat into four burgers. Season all over with salt and pepper. Grill the burgers until medium-rare, about 3 minutes on each side. Remove from the grill and leave the grill on.

3. Combine the mayonnaise and roasted garlic in a small bowl and season to taste with salt and pepper. Spread the cut sides of each bun with garlic mayonnaise and mustard. Place a slice of cheese on the bottom of each bun and a burger on top of the cheese, then top the burger with a slice of ham. Add another slice of cheese, then the pickle slices. Cover with the tops of the buns and wrap each burger individually in aluminum foil.

4. Place the burgers close together on the grill and rest a heavy skillet or a couple of bricks on top of them, pressing down if needed to flatten them. Grill for 2 to 3 minutes until the cheese is melted. Serve immediately.

Serves 4; can be doubled for 6 to 8

Copyright © 2004 by Boy Meets Grill, Inc.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco

Corn is the perfect vegetable for grilling because it comes with a built-in protective wrapper -- the cornhusk. The natural moisture in the green husks helps steam and smoke the corn until it's sweet, tender, and full of flavor. In Latin cooking, corn is often sprinkled with lime juice and fresh cheese -- queso fresco -- for contrast. I've combined that with the American love for butter, butter, and more butter on corn on the cob.

FOR THE GARLIC BUTTER:

12 tablespoons (11/2 sticks) unsalted butter, slightly softened

4 cloves garlic, coarsely chopped

Salt and freshly ground black pepper

Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper.(The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)

FOR THE CORN:

8 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes

2 fresh limes, quartered

1/2 cup crumbled queso fresco or mild feta

1. Heat your grill to high.

2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.

3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.

Serves 4 to 6

Copyright © 2004 by Boy Meets Grill, Inc.

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Excerpted from Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire! by Bobby Flay
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.