TODAY | June 11, 2013
>> we're back now on a tuesday morning with spillin' the beans with two greatchefs, giada delaurentis and bobby flay .
>> they're here to answer the questions you've been tweeting us over the last couple of weeks. of course, giada is a today contributor and bobby is the author of a brand new book, bobby flay 's barbecue addiction.
>> how come you didn't get a book credit in this intro?
>> because it's all about bobby, as you will see. apparently
>> i just came for looks.
>> apparently. good to see you guys, and first of all, you just also did a little cooking for the president last weekend.
>> i did, for the president and the president of china as well. it was a great honor, it was really amazing.
>> what'd you make?
>> actually, that's a picture of me saying "how do you guys want your steaks cooked?"
>> i made a porterhouse steak , i made lobster tamales, and i made an individual cherry pie . i went all american.
>> and you have done some cooking for the royals as well, not to be outdone. never.
>> let's start with some of these questions that we're getting via twitter. the first one concerns corn on the cob , alright? what's the best way to grill corn on the cob . this comes from terri.
>> and apparently we have a disagreement right off the bat here. go ahead giada , you start.
>> well i think, you know, in all fairness both ways are fine, okay? but this is the shortcut, which i'm always going to take the shortcut.
>> i shuck my corn, wash it, blanche it for two to three minutes in boiling water , okay? then i salt and pepper it and put it on an oiled grill .
>> okay, bobby?
>> and i soak mine in some water, i take the silks out
>> and i actually grill it with the husk on so it get ace little smoky flavor and then i brush it with roasted pepper but whern it comes out. does it effect the flavor with husk on or husk off.
>> i think her way is going to get more direct heat and smoke. get more texture. this way it's going to -- you're just going to get the perfume of the smoke.
>> depends on what you like.
>> another grilling question, this one from kristen, she tweeted do you have to oil the food and the grill to prevent food from sticking?
>> we disagree here completely.
>> go ahead giada .
>> why do you put it that way? honestly? so what i like to do is oil the grill . so i'm going to move bobby's corn over and i just take a little bit of paper towel and put oil on it and go directly on the grill to brush it.
>> do you also then oil the food or not.
>> no i do not.
>> i'm cooking ribs here. i like to take a little bit of oil and just oil the food itself. the only problem with what giada wants to do and it's a good point, if you're going to oil --
>> you tell me.
>> if you're going to oil the grill it create ace grey smoke off the bat. you have to make sure that it disapates first.
>> there's no grey smoke. i just did it. did you not just see me do that.
>> i didn't see a big thing of grey smoke to be honest with you.
>> thank you.
>> this is from luke. what is your guy's favorite barbecue sauce . ladies first again.
>> lovely. so nice. why don't we go down here. okay and let me make you the barbecue sauce .
>> what are those?
>> i didn't know what those were.
>> they're raspberries. in the summertime when you can find a lot it's a great way to use them up. i'm using raspberries and ketchup and we both agree it will be ketchup and barbecue sauce . raspberry jam .
>> it's sweet?
>> it's sweet but smoky because i'll put paprika in there as well.
>> it's balsamic.
>> this is a barbecue sauce for only meat or meat and chicken?
>> i like it for chicken and also lamb.
>> what's your favorite?
>> mine is tomato based but i like a little bit smoky and fiery. i use smoked chilis in here and molasses.
>> do you all agree that you put the barbecue sauce on before and during the grilling.
>> i do mine after.
>> i do it before and during and after.
>> i'm sorry. i'm sorry.
>> in all fairness. he's got a barbecue book out so chances are --