Marinade Quotes

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

I make a very good steak.

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.

A steak needs fat to taste great.

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.

I like barbecuing because it's easy.

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.

Me, I love a steak.

The meat. I'd barbecue it before I put it on

When you use Tabasco in the marinade, it kind of infuses everything.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

I believe a good chicken breast, if made well, is the best thing ever.

I'm not wild about those twenty-four hour marinades

I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

I really like steak.

You can do anything with beer that you can do with wine. Beer is great for basting or marinating meat and fish.

Good barbecue has to fall off the bone when you grab it, and, to me, it's not pull-hard chewy.

My family barbecued a lot; good barbecue is more complicated than you think.

I am a big barbecue-sauce guy.

I'm a filet guy, so I like steak.

Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.

I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.