On 'Friday,' I had a big trailer, and we would have a barbecue going and music playing. It was a fun set. There was too much involved for 'The Hangover' to be a fun set. They're trying to get money.
I've never been to a beach party before. We have gravel-pit parties in Alaska.
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.
Obviously, for my line of work, I cannot eat barbecue that often. It takes a little bit to digest and it's not the healthiest thing to eat.
I like to grill, like a standard guy. I like to grill steaks and fish.
I've been on a team that won the world championship of barbecue. But barbecue's interesting, because it's one of these cult foods like chili, or bouillabaisse. Various parts of the world will have a cult food that people get enormously attached to - there's tremendous traditions; there's secrecy.
I've kind of changed my diet, but in my diet rulebook, on section 5 paragraph A, there's a cheating plan. So, Corky's BBQ is one of my favorite spots to go to.
I grill, like, every day.
When we're in London my family goes to mass on Christmas Eve. The next day Dad cooks the turkey on the barbecue, standing outside in the freezing cold.
The best parties have always been at my house in Ibiza. They start with a bit of music and a barbecue by the pool.
A lot of people don't know, but I love soul food. I love fried chicken and pork chops, all of that.
My favorite animal is steak.
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.
I may have to buy an RV and learn how to tailgate and get the charcoal going.
I make a very good steak.
Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.
I have horses, I drive a truck, and I wear cowboy boots. First I'm a Texan.
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.
Every summer my husband and I pack our suitcases, load our kids into the car, and drive from tense, crowded New York City to my family's cottage in Maine. It's on an island, with stretches of sea and sandy beaches, rocky coasts, and pine trees. We barbecue, swim, lie around, and try to do nothing.
The wonderful world of home appliances now makes it possible to cook indoors with charcoal and outdoors with gas.
Back home in South Carolina, you have a lot of little soul food restaurants you can run to and get some quick, decent food.
A good vacation for me is going to warm weather. Being able to go outside, in the sun, hit the beach, play outside sports. Being active outside. Going swimming, hanging by the pool, having a couple drinks, having a couple of your close buddies around, and just having a blast.
I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.
Grilling takes the formality out of entertaining. Everyone wants to get involved.
I'm a big fan of Myron Mixon. I've read a couple of his books, and I've learned the little bit that I know about barbecue from those books.
