A Quote by Roy Choi
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.
Related Quotes
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 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 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.
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.
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 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.
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 think Korean barbecue is very accessible to Americans because it's sort of similar to something we know, but with different flavours.
Whenever I travel to the South, the first thing I do is visit the best barbecue place between the airport and my hotel. An hour or two later I visit the best barbecue place between my hotel and dinner.
what I love is slowness. Slow people, slow reading, slow traveling, slow eggs, and slow love. Everything good comes slow.
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.
Slow down. Enjoy life. It's tough to slow down if your mind is going a million miles a second. It's tough to slow down if you think what these people do here matters.
The meat. I'd barbecue it before I put it on
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