A Quote by Louis Gossett, Jr.
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.'
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If you own a simple Weber kettle grill, you own a smoker. You don't have to spend an enormous amount of money or even buy an extra piece of equipment. If you have that kettle grill, the whole secret to getting a lower temperature is to set up your grill for indirect grilling and use only half as much charcoal.
Seafood on the grill can be intimidating if you don't know what you are doing. It's really quite easy
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.
Last time I was down South I walked into this restaurant, and this white waitress came up to me and said: 'We don't serve colored people here.' "I said: 'that's all right, I don't eat colored people. Bring me a whole fried chicken.
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.
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.
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.
You know how Mexican restaurants always have "border" in the name: Border Grill, Border Cafe. You wouldn't do that to black people: Kunta's Kitchen or Shackles. They don't do it to white people. You don't see the Honkey Grill, the Cracker Barrel... oh, nevermind.
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.
Why would I endorse the hibachi grill when I am the hibachi grill?
I like to sit around the pool, listen to music, barbecue, grill, stuff like that. Just the guy next door, I guess.
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.
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.
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.
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've stayed in so many hotel rooms that I'm shocked if, when I stay in a hotel room, the hotel phone isn't on the desk. Then I'm like, "This isn't a real hotel room." If there's not outlets next to the desk, or if they have an iPhone adapter for an iPhone 4, that's when I'm sitting there annoyed. I understand that it's ridiculous, but that's just me spending way too much time in hotels.
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