I grill, like, every day.
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 would give up barbecuing for a championship.
I like barbecuing because it's easy.
Men like to barbecue. Men will cook if danger is involved.
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.
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.
There's nothing like the smell of grilling flesh.
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 meat. I'd barbecue it before I put it on
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.
Truth is, I love to play bartender and assist my husband at the BBQ.
There's nothing like a nice piece of hickory.
There are two different things: there's grilling, and there's barbecue. Grilling is when people say, 'We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.' Barbecue is going low and slow.
I've always been a big fan of ribs.
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
This one looks good,” said Chong over breakfast the next morning. Benny read out loud from the paper. “‘Pit Thrower.’ What’s that?” “I don’t know,” Chong said with a mouth full of toast. “I think it has something to do with barbecuing.” It didn’t.
I grill all the time - burgers, ribs, chicken, steak, and fish.
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.
Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.
Apparently, Stephen Hunter does a fantastic barbecue lamb.
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.
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.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
My family barbecued a lot; good barbecue is more complicated than you think.
