A Quote by Mickey Gilley
I have the restaurant, too. I serve Southwest, 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.
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 any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.
It has long been acknowledged that the single best restaurant in the world is Arthur Bryant's Barbecue at Eighteenth and Booklyn in Kansas city.
There are a handful of barbecue seafood shacks on the beach at Hat Nai Yang, which is a fabulous place to have dinner. It's very much run for locals and they serve the catch of the day, which might be lobster, white snapper or squid. It's ridiculously reasonable, too.
I'm from the Southwest, and in the Southwest of France, you're not supposed to love Paris.
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.
The people of Southwest have always been my pride, my joy and my love. Their indomitable dedication and esprit de corps have taken Southwest from a three-airplane dream to a 500-airplane reality.
Paul and I were both struggling actors. One night he would serve me in a restaurant, and the next night I would serve him. It was what out of work actors did.
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.
We tried to set up a company that patterned ourselves after Southwest in all the fun, the spirit, the great people, the smile, the efficiency side of it, but we've added some extras that people aren't used to finding on Southwest.
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