Guy Fieri Quotes

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

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

Apparently, Stephen Hunter does a fantastic barbecue lamb.

I grill, like, every day.

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.

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.

What we call barbecuing in this country is actually direct grilling. In many countries, it also means cooking in an enclosed box with a heat source, ideally wood, all year round.

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

Men like to barbecue. Men will cook if danger is involved.

When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill.

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.

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.

It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit.

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.

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.

My favorite animal is steak.

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.

I just grill chicken and make very simple cuisine.

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?

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.

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