Michael Pollan Quotes

My favorite moments? Where it's all going swimmingly, the sun's out and I've got a fire going and a nice snake on the barbecue.

I don't know why men like to barbecue so much. Maybe its the only thing they can cook. Or maybe they're just closet pyromaniacs.

In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn than illicit love.

Apparently, Stephen Hunter does a fantastic barbecue lamb.

I grill, like, every day.

While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

I'm such an L.A. boy, I love hanging out by the beach and throwing some steaks on the grill.

I grill, therefore I am.

Grills are how to achieve a great flavor on meats and vegetables. They bring people together. The smell of them getting started is therapeutic.

There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.

The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.

I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.

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.

If you're going to start a fire, why cook just one chicken?

If you look at tailgating, everyone does it. It's for everyone who likes to cook outdoors. It could be a 4th of July picnic.

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.

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

I just grill chicken and make very simple cuisine.

I grill all the time - burgers, ribs, chicken, steak, and fish.

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.

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.

I personally love grilling, but it's a 15- to 20-minute commitment in entertaining.

If I could grill for breakfast, I would.

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.