Quotes About Barbecue

Quotes tagged as "barbecue" (showing 1-8 of 8)
Maggie Stiefvater
“We had this big grill at his house, and I remember, one night he said, 'Sam, tonight you're feeding us,' He showed me how to push on the middle of the steaks to see how done they were, and how to sear them fast on each side to keep the juices in."
"And they were awesome, weren't they?"
"I burned the hell out of them," I said, matter-of-fact. "I'd compare them to charcoal, but charcoal is still sort of edible.”
Maggie Stiefvater, Shiver

Eoin Colfer
“What's that supposed to mean? A wolf's head on a stick. Big wolf barbecue tonight? Bring your own wolf?”
Eoin Colfer, The Lost Colony

Pat Conroy
“There are no ideas in the South, just barbecue.”
Pat Conroy, The Prince of Tides

Cecelia Ahern
“I don't know why men like to barbecue so much. Maybe its the only thing they can cook. Or maybe they're just closet pyromaniacs.”
Cecelia Ahern, P.S. I Love You

“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.”
Jeffrey Steingarten, The Man Who Ate Everything

John Rachel
“Like the blind man said as he wandered into a cannibal village . . .

“Alright! The country fair must be right up ahead. I smell barbecue!”
John Rachel

Tyler Cowen
“The lesson about food is that the most predictable and the most orderly outcomes are always not the best. They are just easier to describe. Fads are orderly. Food carts and fires aren't. Feeding the world could be a delicious mess, full of diverse flavors and sometimes good old-fashioned smoke.”
Tyler Cowen, An Economist Gets Lunch: New Rules for Everyday Foodies

Michael Pollan
“Uncle Jeff insisted that I also take a tray of unseasoned barbecue, so I could see for myself that what's going on here at the Skylight Inn does not in any way, shape, or form depend for it's flavor or quality on "sauce." That is a word he pronounces with an upturned lip and a slight sneer, suggesting that the use of barbecue sauce was at best a culinary crutch deserving of pity and at worst a moral failing.”
Michael Pollan, Cooked: A Natural History of Transformation

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