Quotes About Grilling

My first memory in life is grilling my thumb to the griddle in our restaurant on Cape Cod.

It's also probably not a good idea to cook meat at extremely high heat, as charred meat has many toxins.

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 just grill chicken and make very simple cuisine.

I grill, like, every day.

The perfect way for an angler who loves to cook to show off his fish is serving it whole, fresh off the grill, with crispy skin and moist flesh. Problem is, that's not usually how it happens.

I live in a second-floor apartment. So when I'm grilling in the backyard, I want everything in one place.

It's my favorite thing to do, grilling.

I think deerskin work gloves are the answer to everything. You can give them to someone who gardens or someone who works outside. And you can give them to someone who grills; they're great for grilling. I wear them all the time, 24/7.

You turn hotdogs with tongs. Don't you ever use those tongs on a hamburger.

Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite passionately about the pros and cons of each method.

Wood pellet grilling could potentially have a lower risk of cancer when compared to other forms of grilling, as some people say that it leads to the creation of fewer carcinogens.

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.

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 the only girl on The Food Network who grills - I have two bestselling grilling books. I try to really focus on what men and women can do outside together out on the grill. I think it's really fun to have men and women out there together, having fun, working and enjoying themselves.

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.

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.

Barbecue may not be the road to world peace, but it's a start.

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 prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

I love the culture of grilling. It creates an atmosphere that is festive but casual.

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.

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.

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.