Joel Salatin Quotes

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.

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.

I just grill chicken and make very simple cuisine.

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

Apparently, Stephen Hunter does a fantastic barbecue lamb.

I find cooking very sensual. I love getting in there with my hands instead of utensils. With all of the textures and everything, it's very erotic. Also the time it takes to prepare, and the anticipation and the buildup, you know. Then finally, you get to eat.

My mom taught me how to make grilled chicken, and I bake, too.

I like to cook things very slowly.

My favorite animal is steak.

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.

I always get so excited cooking chicken wings.

I enjoy my food. I like to grill; I do that a lot. I like meat and have big dinners - steak, red meat splurges, prime cuts.

Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.

I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.

For the timid or uninitiated, leaf-wrapped foods offer an ideal and gentle introduction to fire cooking. Liberated from the need to worry about whether the fish is sticking to the grill or burning, pay attention instead to the rate of browning on the surface of the leaf, which you'll get to discard whether it chars or remains pale.

I like to roast things from the inside out. I like to know what's going on.

A week before Thanksgiving, my mother bought the turkey, frozen. Then she froze it some more. Then she let it thaw and cleaned it - and I mean really cleaned it, because nobody wanted a 'dirty bird.' She salt-and-peppered the turkey, buttered, paprika-ed, and nominally stuffed it.

I sometimes compare making a film to cooking. Some dishes need to be stewed, while others need to be fried.

I like food to be really simple but have a lot of technique all the same.

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.

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.

It's my favorite thing to do, grilling.

Like music, cooking and more specifically, barbecuing is one of my greatest passions and my sauce is a celebration of these simple pleasures in life. I am thrilled to have my original BBQ sauces featured on Hard Rock's menu, as both embody the true meaning of rock 'n' roll flavor.

Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.

Julia Child came to my house and wanted a lesson in making risotto.