Best Grill Quotes & Sayings

1. Place all filling ingredients except fish in a blender and puree smooth.
2. Evenly coat the fish filets with achiote mixture; cover and allow to marinate at room temperature for 20 to 30 minutes.
3. (ook fish on a charcoal or gas grill or in the oven broiler for approximately 3 minutes per side, depending on thickness of filets. (We think fish tastes best when cooked medium rare to medium, especially when it is very fresh.)
4. Allow to cool for a few minutes and slice for tacos.
5. Serve in soft corn or flour tortillas.
Serving suggestions: Garnish with a fresh fruit or tomato-habanero salsa — Susan D. Curtis

Her last stop in the produce section was as the asparagus, which she planned to marinate and grill. She felt eyes on her, and did a double take at Derek holding possibly the world's largest zucchini in his hands with a totally amused grin on his face. He waggled his brows.
Emilie couldn't help but give in to the urge to laugh. "Okay," she said. "I'm all done here."
"Oh, good," Derek said. "Let's go see what fun we can have with the meat. — Laura Kaye

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking. — Emeril Lagasse

During my time at Eton, I led regular nighttime adventures, and word spread. I even thought about charging to take people on trips.
I remember one where we tried to cross the whole town of Eton in the old sewers. I had found an old grill under a bridge that led into these four-foot-high old brick pipes, running under the streets.
It took a little nerve to probe into these in the pitch black with no idea where the hell they were leading you; and they stank.
I took a pack of playing cards and a flashlight, and I would jam cards into the brickwork every ten paces to mark my way. Eventually I found a manhole cover that lifted up, and it brought us out in the little lane right outside the headmaster's private house.
I loved that. "All crap flows from here," I remember us joking at that time. — Bear Grylls

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really. — Luke Pasqualino

Locker rooms and grill rooms are still the best places to find out things you don't know - at the Masters or any other golf tournament. — Dan Jenkins

I was a grill cook at McDonalds for a little bit. I did landscape for a little bit. I played a lot in the bar scene, I played countless sets of acoustic songs in that arena. — Aaron Lewis

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. — Nick Offerman

I started my career in a town so small the local clinic was called Fred's Hospital and Grill. — Joan Rivers

I've had some terrible jobs, but working in a kitchen at Cracker Barrel is probably the worst I've ever had. I was a grill cook - awful! It wasn't the smell, it was the people. The music, too. We had to be 'country fresh,' so they played this terrible country music eight hours during the shift. It was a bleak existence - a very dark time. — Brittany Howard

all the time complaining at me that she could have had a career dancing topless at the Orbital Grill and Rendezvous Parlor. Her and her perky breasts. Yasmin, I told her, all the girls have perky breasts in zero-g, you were nothing special, you're lucky a good man took you away from all that. — Anne McCaffrey

Incubated. And then raised. And then beheaded. And then plucked. And then cut up. And then put on a grill. And then put on a bun. Damn, it's gonna take a while. I don't have time. Scrambled! — Mitch Hedberg

My life is a tsunami of inspirations. Number one [is that] I really do just love my BBQ. I mean it's the sustenance of mankind. You know, the animal rights [of] people, if they had their way, 99% of the human race would parish because we sustain ourselves with dead stuff on the grill. — Ted Nugent

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. — Bobby Flay

I dyed my hair blonde in that movie, so my head doesn't match my grill. — Joe Pesci

Yet above all this, she insists on vigilance. Gluten is hiding everywhere in everything, and even the tiniest crumb - the tiniest crumb of a crumb - could get me sick. It's more important than the mere stomach issues; failure to follow a gluten-free diet grossly increases one's chances of developing thyroid cancer, diabetes, and other life-threatening diseases. These, she taught me, are the real reasons to check and double-check. The reasons she uses separate pasta strainers and knives. I learned to read labels for hidden ingredients, to call the company and ask the source of the caramel color and the modified food starch. To avoid foods fried in the same oil that had fried breaded meat. To speak with chefs at restaurants and ask to use a clean part of the grill, a clean salad bowl, a flourless dressing. We were careful. We were the best. And at home I never, ever got sick. — Marina Keegan

Claire, did I invite you to my barbeque?" Massie asked, her neck tilting to the right and her arms tightly crossed.
"Huh? No. I mean, I don't know," Claire said.
"Then why are you all up in my grill?" Massie said through her teeth. — Lisi Harrison

Cleanliness is not next to godliness. It isn't even in the same neighborhood. No one has ever gotten a religious experience out of removing burned-on cheese from the grill of the toaster oven. — Erma Bombeck

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. — Steven Raichlen

My mother was not the cook in the family. My dad was. I'd watch him behind the grill, and I said, 'If I ever make it and have enough money, I'm going to make sure I dine in the best restaurants.' — Jesse McCartney

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch. — Emeril Lagasse

For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal. — Jean-Georges Vongerichten

While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set. — Barton Seaver

I enjoy having breakfast in bed. I like waking up to the smell of bacon, sue me. And since I don't have a butler, I have to do it myself. So, most nights before I go to bed, I will lay six strips of bacon out on my George Foreman grill. Then I go to sleep. When I wake up, I plug in the grill. I go back to sleep again. Then I wake up to the smell of crackling bacon. It is delicious, it's good for me, it's the perfect way to start the day. — Michael Scott

I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs. — Bobby Flay

We have a George Foreman grill on the bus. — Gavin DeGraw

Zombies do not respect the personal bubble. They are all up in my grill, — Tracey Ward

Lou had brought the grill from ice-cold to scorching-hot faster than a firestorm; the brats were preboiled in beer and onions and burst with the perfect combination of juicy and smoky, complete with a crunchy outside topped with just a smear of Dijon. Paired with ice-cold Spotted Cows, his new favorite Wisconsin beer, Al got it. He got why people came hours early. It wasn't about good seats or convenient parking. It was a friendly little party with forty thousand of your closest friends. — Amy E. Reichert

Yeah, he'd yield. He was a bad cut of steak left on the open grill too long, though - the general's teeth wouldn't be enough to do the job. — Rhi Etzweiler

I'm good with a grill. I like to make cheeseburgers - I once read in a David Goodis crime novel that you're only supposed to flip a burger once. — Noah Baumbach

Fire isn't flavor, but the Big Green Egg, that ingenious ceramic capsule of goodness, that Reese's Peanut Butter Cup of cookout equipment, both grill and smoker - God bless! - was — T. Geronimo Johnson

You don't want flame to hit your food. Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame. — Alton Brown

Gas grills are a no-no. Gas is a petroleum product. Rather than a smokey flavor, it will add a a petroleum-based weird taste into your meat. However, if you already have a gas grill, you can bring in some smoke flavor by tightly rolling wood chips in tin foil really tight and placing them on the top of your burners. — Johnny Trigg

Oh, bullshit. This isn't one of those stories, Avice. One moment of cack-handedness, Captain Cook offends the bloody locals, one slip of the tongue or misuse of sacred cutlery, and bang, he's on the grill. Do you ever think about how self-aggrandising that stuff is? Oh, all those stories pretending to be mea culpas about cultural insensitivity, oops, we said the wrong thing, but they're really all about how ridiculous natives overreact. Avice, we must have made thousands of fuckups like that over the years. Think about it. Just like our visitors did when they first met our lot, on Terre. And for the most part we didn't lose our shit, did we? — China Mieville

The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames. — Bobby Flay

We are burning like a chicken wing left on the grill of an outdoor barbecue
we are unwanted and burning we are burning and unwanted
we are
an unwanted
burning
as we sizzle and fry
to the bone
the coals of Dante's 'Inferno' spit and sputter beneath
us
and
above the sky is an open hand
and
the words of wise men are useless
it's not a nice world, a nice world it's
not ... — Charles Bukowski

I will eat anything Mexican - a sombrero, hacienda ... anything. They've perfected the combo of bread items and the grill. — Tom DeLonge

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. — Alton Brown