Tom Douglas Quotes

I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.

Obviously, everyone's different, but I love just settling down and having a barbecue with my friends at the house.

Kids are wonderful, but I like mine barbecued.

Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.

Fourth of July. My birthday is July first, and my best friend's birthday is July fifth, so it's always been a favorite holiday. It's all about having a cooler full of sodas, hot dogs, and just hanging out and shooting off firecrackers, being low-key, watching the fireworks.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

The wonderful world of home appliances now makes it possible to cook indoors with charcoal and outdoors with gas.

Every year, I do a New Year's day party at my home. I invite my staff and my friends and their kids. Around 40-50 people come by, and I do a barbecue and salads, steak and sushi, and also lots of cheese.

When I'm on the road traveling, the things I miss most are my two children and barbecuing with friends. Rack of ribs, lamb and veal are my specialties.

Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.

I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.

When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.

Why do men think they know how to cook outside when they haven't the smallest idea how to go about it indoors?

Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere.

Manage the heat, let the meat cook, and you'll get fantastic results.

I like to grill, like a standard guy. I like to grill steaks and fish.

There are two different things: there's grilling, and there's barbecue. Grilling is when people say, 'We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.' Barbecue is going low and slow.

It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.

Me, I love a steak.

Josh Ozersky was a meat man. He knew meat, revered it, studied it, sang it, evangelized it, wrote about it, and, of course, ate it. Lots of it. Life, for Josh, was meat, and writing. Everything else was a side.

People are always asking me what my favorite food is. I say, 'Food that tells me where I am.'

I really like steak.

I like my dry-aged steaks.

Labor Day means grilling outside!

There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.