Top 44 Grill Quotes

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 grill, like, every day.

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 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.

My mother was not the cook in the family. My dad was. I’d watch him behind the grill, and I said, ‘If I ever make it and have enough money, I’m going to make sure I dine in the best restaurants.’

I just grill chicken and make very simple cuisine.

I grill, therefore I am.

I want somebody to push me and grill me and extract a performance out of me which nobody expects.

When you see Paul Wall, I’m always going to be the same person. I might have on a new grill, I might have on some new jewelry. I might’ve put on some pounds, I might’ve lost some pounds. You never know.

When you play me, I’m going to get right up in your grill and let you know it’s going to be a long day. It’s going to be physical. It’s going to be something you don’t like. It’s going to be hell.

My first foray into meatless burgers was BA’s Best Veggie Burger, a no-holds-barred, maximalist veggie burger in the style of Superiority Burger. A year later I followed that up with a black-bean tofu burger designed to stand up to the high heat of the grill. So what was there left to say? Plenty.

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.

My best thing I grill is a bacon wrapped filet with garlic butter. That’s my go-to. My wife likes it. I like it. It’s easy.

My aunt is a famous L.A. chef, Susan Feniger, and she’s got Street and Border Grill. So a fun night out for me is to go to my aunt’s restaurants.

My grill is intended to be discreet. It’s there because I enjoy jewelry.

I grill all the time – burgers, ribs, chicken, steak, and fish.

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.

Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.

My favourite Korean food is delicious black five-layered pork belly, cooked over a charcoal grill. And Jeju chocolate, in citrus fruits and green tea flavour, which is famous throughout Korea.

Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve that beautiful scorched crust.

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.

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.

While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.

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 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.

I like to grill, like a standard guy. I like to grill steaks and fish.

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.

If I could grill for breakfast, I would.

I will eat anything Mexican – a sombrero, hacienda… anything. They’ve perfected the combo of bread items and the grill.

I know I can eat a lot. Normally, at home, I finish my steak, eat the rest of my fiancee’s steak, and think about eating the two that are still left on the grill. I just can’t stop eating.

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.

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’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.

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.

A grill is just a source of heat. Just like a stove, it is very user-friendly.

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 adore burgers. I know they are bad for me, and only technically a sandwich, but a well made burger, juicy and hot off the grill, is wonderful!

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.

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.

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.

I’m a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I’ll make a huge salad with a ton of vegetables.

For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever’s seasonal.

My first restaurant job was Knight of the Round Grill.

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.’