Tom Douglas Quotes

I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.

I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.

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.

My family barbecued a lot; good barbecue is more complicated than you think.

I like barbecuing because it's easy.

I just grill chicken and make very simple cuisine.

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

It's my favorite thing to do, grilling.

Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.

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.

The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

Barbecue is the good old technique of people making a fire and putting some stuff over the top - I mean, look at the S'more: it's just got a stick. A lot of those goofy toys, it's people who are looking at things to do. I think if you focus on the food, at the most you need tongs or a spoon to flip something; that's about it.

Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.

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

A steak needs fat to taste great.

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

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.

Grilling used to make me nervous, but then I learned to view the fire as just another source of heat, no different from a stove or an oven.

Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite passionately about the pros and cons of each method.

Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.

I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.