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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 have a house, with two big plasma-screen TVs, two dogs, a grill, chessboard. I like to keep it low-key: invite friends over, order some Papa John's pizzas and Coors Light, play poker and ping-pong and chill. I'm pretty private.
When I get a chance to play golf or go on a boat with good people, take the boat out and put some lobsters on the grill, get the ice-cold beer and the cigars - that's heaven here on earth.
Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace - and they almost never do - set up a table right next to your grill.
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.
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.
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.
The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.
My grill is intended to be discreet. It's there because I enjoy jewelry.
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
A grill is just a source of heat. Just like a stove, it is very user-friendly.
Few Americans have ever met their Congresspeople. They don't see them at the grocery store; they don't meet them at the bowling alley. They're more likely to see their representatives in photographs from the Daily Grill in Washington, D.C., than at a local town hall.
The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.
I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.
One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
At Al Jazeera, the first story I did was to sit down with a former Haitian dictator, Jean-Claude Duvalier, and grill him about crimes against humanity. Al Jazeera is giving me the opportunity to tell important stories and stories that I want to tell.
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.
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
My dinner spot is usually in front of the TV. I'll grill a steak and whip up a salad and watch 'Hoarders'. I love it because a) I'm kind of voyeuristic, and b) every time I see an episode, I go to the one room where all my unpacked boxes wound up, and I throw out a box of stuff.
I will eat anything Mexican - a sombrero, hacienda... anything. They've perfected the combo of bread items and the grill.
I'm not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
My father, OK, when we first got old enough to hunt, this was his rule: If you shoot it, you come home and eat it. Otherwise you do not shoot it, OK? You don't just kill something for the sake of killing it, OK? If you kill it, you gotta grill it, so to speak.
Buffalo rib-eye steaks, on the grill, is my favorite meal, seriously. It has less fat, more vitamins and more protein than beef. It is wonderful. Look, it was what the Indians ate, and they were very healthy. It's very good meat.
A. P. J. Abdul Kalam
Martin Luther King, Jr.
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