Homaro Cantu Quotes

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

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.

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.

Comfort is key for a barbecue.

I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.

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

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 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'm good with a grill. I like to make cheeseburgers - I once read in a David Goodis crime novel that you're only supposed to flip a burger once.

I love using gas grills because they are easier to heat and it's much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.

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.

A grill is just a source of heat. Just like a stove, it is very user-friendly.

It's my favorite thing to do, grilling.

I definitely enjoy my barbecue.

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.

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

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 still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

The wonderful world of home appliances now makes it possible to cook indoors with charcoal and outdoors with gas.

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.

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

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.