Back to the basics with chef Alex Guarnaschelli

Chef Alex Guarnaschelli is here in Times Square and is cooking up some delicious BBQ chicken and corn on the cobb.
5:25 | 08/04/22

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Transcript for Back to the basics with chef Alex Guarnaschelli
SPORTS ARENAS, OTHERS IN A BOARD ROOM. THIS IS WHERE I PROVE MYSELF. WHAT'S UP WITH THAT, AMERICA? THERE ISN'T A CHEF MORE COMPETITIVE THAN I AM. IN MY HEART I CAN'T HAVE YOU WIN. IT'S NOT IN MY DNA. >> SHE'S LIKE A SHARK. >> SHE IS. >> SHE'S CIRCLING PREY RIGHT NOW. >> CHEFS FROM ACROSS THE COUNTRY ALL WANT A SHOT AT ALEX GUARNASCHELLI. >> I'M ABOUT TO TAKE DOWN THE IRON CHEF. >> WOW. >> WOW. >> SHE'S SO NICE WHEN SHE'S HERE. >> I THOUGHT I WOULD START WITH A LITTLE SPLASH. >> YEAH. HERE SHE IS, FOLKS. "ALEX VERSUS AMERICA" IS WHAT YOU SAW THERE, THAT CLIP WHERE THREE OF THE COUNTRY'S BEST CHEFS BATTLE ALEX GUARNASCHELLI WHO IS IN STUDIO LIGHTING THINGS UP ALREADY. THEY WANT TO BE CROWNED CULINARY CHAMPIONS. >> YOU'RE IRON CHEF AND HOST OF "ALEX VERSUS AMERICA" AND BRINGING THIS AMAZING DISH. WE HAVE BEEN SMELLING IT ALL DAY. WHEN YOU WERE WATCHING YOURSELF, YOU'RE LIKE, I CAN'T BELIEVE I SAID THAT. I CAN'T WATCH THIS. >> I'VE BEEN ON FOOD NETWORK FOR A NUMBER OF YEARS. MY PARENTS USED TO WATCH ME ON TV AND CALL ME AND SAY YOUR FATHER AND I WANT YOU TO COME TO DINNER BECAUSE WE DON'T THINK YOU WERE VERY NICE ON TV TONIGHT AND WHIE WANT TO TALK ABOUT IT. >> HOW DID THOSE CONVERSATIONS GO? >> THEY WENT NOT WELL. "ALEX VERSUS AMERICA" IS A DISTILLED MOMENT FOR ME WHERE I GET TO COMPETE. I INVITE CHEFS FROM ALL OVER THE COUNTRY WHO ARE EXPERTS IN THEIR PARTICULAR FIELD AND WE ALL STARE AT EACH OTHER A LOT AND WE COOK. I SAY A LOT OF UNINHIBITED STUFF AND HOPE PEOPLE WATCH. MY DAUGHTER IS LIKE, MOM, I WATCHED IT. I DON'T KNOW WHAT TO SAY. I HAVE A 15-YEAR-OLD. YOU KNOW HOW THAT CAN BE? >> YES, I DO. THEY SPEAK THEIR MIND AS WELL. I'M SURE SHE'S LIKE YOU. >> SHE IS NOT SHY. I'M LIKE, PLEASE, AVA, BE KIND. YOUR OPINION MEANS WORLD. SHE'S LIKE, MOM, WE NEED TO TALK. >> WE'RE HAVING A FAMILY THERAPY SESSION. WE'RE SUPPOSED TO BE COOKING. >> TALK AND COOK. LET'S COOK. >> FOOD IS A WAY TO HEAL. I USE IT TO HEAL ON "ALEX VERSUS AMERICA." I'M MAKING BARBECUE SAUCE. I HAVE KETCHUP, APPLE CIDER VINEGAR, DRY GINGER, SOY SAUCE AND A LITTLE MUSTARD AND A LOT OF CHILI POWDER. IT'S NOT THAT HOT. IT GIVES THIS WONDERFUL TEXTURE. THIS IS FOR BARBECUE CHICKEN. THEN IF YOU DUMP THAT IN THERE -- >> DUMP ALL THIS. >> GO AHEAD. GARLIC SLICES AND GINGER SLICES. WE JUST COOK AND COOK. I LOVE -- THIS IS A CLASSIC DUMP AND STIR BARBECUE SAUCE. YOU TAKE A NOSE BATH. YOU'RE GETTING THE VIBE. >> SMELLS AMAZING. DOES IT STAY CHUNKY LIKE THIS? DO YOU TAKE THE LEMON OUT EVENTUALLY? >> YOU CAN -- LITERALLY I OFTEN LEAVE THE LEMON SLICES IN THERE AND WHEN IT'S IN THE FRIDGE -- >> HOW LONG BEFORE IT'S READY TO GO? >> I COOK IT FOR LIKE AN HOUR, HOUR AND A HALF. YOU CAN'T OVERCOOK IT. JUST LET IT GO. FOR CHICKEN THERE'S ALL THIS GRILLING AND ALL THIS EQUIPMENT. THIS IS IN THE OVEN. WE LITERALLY JUST SEASON CHICKEN PIECES, ANY PIECES, THIGHS, WHITE MEAT, DARK MEAT, DOESN'T MATTER. >> YOU LIVE THE SKIN ON? >> I LEAVE THE SKIN ON. YOU CAN TAKE IT OFF. DOESN'T MATTER. YOU COAT IT WITH THE BARBECUE SAUCE. AFTER 20 MINUTES IN THE OVEN, IT LOOKS LIKE THIS. YOU CAN BROIL IT AND GET IT CHARRED AND PRETEND YOU HAD YOUR GRILL. ALL YOU DID WAS THROW IT IN THE OVEN. >> WE ALWAYS WANT TO KEEP THIS MOIST. 20 MINUTES AT WHAT TEMPERATURE IS RIGHT FOR CHICKEN. >> I TAKE A CHEAP THERMOMETER AND STICK IT IN THE THICKEST PART AND LOOK FOR ABOUT 165. >> STILL ABOUT 20 MINUTES? >> ON 350. JUST TEST IT. SUMMER CORN, THE SIMPLEST WAY IS BOILING IT IN WATER. I SHUCK IT AND BOIL IT IN WATER. TO MAKE IT TASTE LIKE CHILDHOOD, I PUT SUGAR AND SALT IN THE WATER. >> IN THE WATER? >> PEOPLE SAY WHY IS THIS SWEET LIKE MY CHILDHOOD? I SAY I'M A CHEF. I HAVE THIS SHOW WHERE I COMPETE. I'M SUPPOSED TO BE REALLY GOOD. HONESTLY THE SECRET IS SUGAR IN THE WATER. >> HOW LONG DO YOU BOIL THE CORN? >> I BOIL IT FOR LIKE 10 OR 15 MINUTES, UNTIL IT LOOKS JUICY. WE'RE REALLY HYDRATING. IT'S LIKE WHEN YOU MOISTURIZE YOUR SKIN AND YOU WAIT. YOU'RE TEN YEARS YOUNGER. TEN MINUTES, RIGHT? WE'RE MOISTURIZING CORN. >> WE HAD A FAMILY SEGMENT, A COOKING SEGMENT AND THE BEAUTY SEGMENT ALL IN ONE. >> THEN WE END UP WITH THE CORN AND THE CHICKEN. LEMON WEDGES, I DON'T MIND A LITTLE SQUEEZE. >> SPEAKING OF A SQUEEZE -- >> WE'RE BRINGING IN YOUR MAIN SQUEEZE RIGHT HERE. >> NOW WE BRING HEALTH TO THE TABLE. >> I TOLD YOU GUYS, I ALWAYS BRAG ON YOU BECAUSE WE WERE IN THE SAME CLASS IN HIGH SCHOOL AND COLLEGE. THANK YOU FOR FEEDING ME AND INCLUDING ME IN YOUR SEGMENT. >> I'M GOING TO COME BACK ON AND TALK ABOUT JEN AT 15. >> THAT IS AN ENTIRE SEGMENT. >> MORE THAN AN HOUR. >> THANK YOU, ALEX FOR BEING WITH US. "ALEX VERSUS AMERICA" IS ON SUNDAYS ON THE FOOD NETWORK AND IS AVAILABLE TO STREAM OF DISCOVERY PLUS. FOR TODAY'S RECIPE GO TO

This transcript has been automatically generated and may not be 100% accurate.

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