William Allen White Quotes

Cooking meat over a fire is one of the most stirring of those ritual acts, usually performed outdoors, on special occasions, in public, and by men.

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

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

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.

My favorite thing to do... is to get my big trailer grill and smoke some meat and sit around with my buddies all day for 12 hours cooking that and then eat at the end of the day.

The meat. I'd barbecue it before I put it on

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.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

I grill, therefore I am.

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.

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?

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.

What makes cookbooks interesting is to find out about the people and the culture that invented the food.

Congealed fat is pretty much the same, irrespective of the delicacy around which it is concealed.

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

For flavor, instant sex will never supersede the stuff you have to peel and cook.

I love barbecue, it's my favorite thing to eat.

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

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.

I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.

You can do anything with beer that you can do with wine. Beer is great for basting or marinating meat and fish.