A Quote by Howard Jacobson
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.
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Each person shines with his or her own light. No two flames are alike. There are big flames and little flames, flames of every color. Some people’s flames are so still they don’t even flicker in the wind, while others have wild flames that fill the air with sparks. Some foolish flames neither burn nor shed light, but others blaze with life so fiercely that you can’t look at them without blinking, and if you approach you shine in the fire.
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.
There are two different things: there's grilling, and there's barbecue. Grilling is when people say, 'We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.' Barbecue is going low and slow.
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'm not a huge fan of North Carolina barbecue. I like Memphis style barbecue and Kansas City.
Black with flames, that's how I always envisioned a roadster. That was the classic hot rod. I used to draw pictures of roadsters with flames on them in school.
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.
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.
We don't really want to work for a corporation; however, we do aspire to one day make a barbecue sauce that doubles as a cologne, and we would like to promote that ourselves. We would like to create a cologne barbecue sauce benchmark of success.
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.
In the glass burrow beneath their feet, the flames began to rise. First the flames, and then the screams
I've been on a team that won the world championship of barbecue. But barbecue's interesting, because it's one of these cult foods like chili, or bouillabaisse. Various parts of the world will have a cult food that people get enormously attached to - there's tremendous traditions; there's secrecy.
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