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Today, it's money. There's no question about that. Unless you endorse a grill that cooks hamburgers and steaks, where else can you make the kind of money that you can make in the ring if you're good?
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.
People get a little bolder and more wild in summer. You've got things going on kabobs, things cooking on the bone. There's something about standing over a grill or outside with the family that inspires us.
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
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.
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.
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.
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.
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.
I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
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.
My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.
I was down in Wilmington, Delaware, doing 'The Desk Set' with Shirley Booth. I was at the DuPont Hotel. I walked out, and there was this grill next door called the New England Grill. I loved seafood. They said very nicely, 'We don't serve colored people.'
Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.
I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.
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.
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.
You don't want flame to hit your food. Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame.
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.
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.
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
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 moved to New York on October 21, 2004, and it was the day that the Chelsea Grill, a restaurant in Hell's Kitchen on 9th Avenue between 46th and 47th Street, opened. I had never waited a table in my life, but I walked in and lied to the manager in a very J. Pierrepont Finch way.
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.
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.
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.
When I was 13 or 14, my parents had a bit of a windfall so bought a lovely new kitchen, but I burnt it down. I was making cheese on toast when flames escaped from the grill. My father stopped the fire with blind panic and excessive water. I was forgiven, but it put me off cooking for years.
'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn't get there by subway, you couldn't be on. It wasn't like TV was something I really wanted to do - but I knew it would be great publicity for my restaurants.
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.
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
In the South, dove hunts do not draw quietly to a close. Sometimes, at the simplest end, a grill and cooler are hauled to the edge of the field, and the doves' breasts are grilled - usually swaddled in bacon, maybe with a jalapeno tucked inside - as the hunters tell and retell tales of the day's shooting.
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'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.
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.
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.
I've had some terrible jobs, but working in a kitchen at Cracker Barrel is probably the worst I've ever had. I was a grill cook - awful! It wasn't the smell, it was the people. The music, too. We had to be 'country fresh,' so they played this terrible country music eight hours during the shift. It was a bleak existence - a very dark time.
My dishes tend to have a very carefree style: what's ripe at the farmers market or what's in my fridge, even if I'm cleaning out my fridge. It tends to be a very improvisational style. I major in salads, but a loose definition of salad; it can have a real robust skirt steak on top of it off the grill or quinoa or buckwheat or sprouted almond.
We'll do frozen pizzas and then I'll get arugula from the garden and do a fresh salad over the top with shaved Parmesan. Or we'll buy a rotisserie chicken already made, and then we'll make tacos and a fresh salsa and we'll grill some vegetables to accompany it. We definitely try to make it a little bit homemade if it's not completely homemade.
