A Quote by Billy Butler
I definitely enjoy my barbecue.
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I have spent a good part of my life looking for the perfect barbecue. There is no point in looking in places like Texas, where they put some kind of ketchup on beef and call it barbecue. Barbecue is pork, which narrows the search to the South, and if it's really good pork barbecue you are looking for, to North Carolina.
I enjoy touring. I enjoy recording the music, I enjoy dreaming it and I enjoy performing it. I also definitely enjoy selling it, because I like to eat.
Marriage is like a barbecue. When you light a barbecue, it's very exciting to see the flames. That's lovely, but you have to wait until the flames have died down. Everything that you want from a barbecue happens on the hot embers. You can't cook on those flames.
If summer had one defining scent, it'd definitely be the smell of barbecue.
I'm not a huge fan of North Carolina barbecue. I like Memphis style barbecue and Kansas City.
Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.
Barbecue chips, Lay's in particular are my favorite. If you have anything barbecue around me, I'm pretty much nibblin' on 'em.
Southern barbecue is the closest thing we have in the US to Europe’s wines or cheeses; drive a hundred miles and the barbecue changes.
I have opinions about the differences between Memphis barbecue and Texas barbecue. Put me in the kitchen and you'll see how Southern I can be.
Live fire cooking and barbecue have been so intimately linked with human evolution and history and politics. Everything we do, barbecue informs it in some way.
I really enjoy sailing on Lake Geneva because I can just look at the shore and see my wife having a barbecue with the kids.
When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.
One thing that has been fascinating to me is the exploding interest in traditional American barbecue in Europe. We Americans have historically always imported food ideas from other places, and now we are exporting this gastronomic treasure called barbecue.
I'm a foodie. I enjoy it a lot, and contrary to what it looks, I eat a lot. My comfort food, of all things, would be southern soul barbecue.
I won’t give up what I enjoy to look perfect. I want to find a happy medium between feeling good about my body and still having a beer and some barbecue.
American barbecue is all slow and low, you know, or low and slow, as they say down in the South, in Texas. But Korean barbecue is thinner cuts of meat.
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