Barbecue Quotes

Quotes tagged as "barbecue" (showing 1-16 of 16)
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

Fennel Hudson
“Cooking and eating food outdoors makes it taste infinitely better than the same meal prepared and consumed indoors.”
Fennel Hudson, Fine Things - Fennel's Journal - No. 8

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

Jeffrey Stepakoff
“A visible cloud of steam rose from a long wide pipe protruding from the roof of a large concrete factory-like building nearby, and the air all around was filled with the intensely savory scent of barbecue potato chips, a flavor being manufactured in quantity for one of Southern's vendors.
Grace knew that the barbecue scent came from a massive vat of liquefied compounds, which could be cooled and then poured into hundreds of fifty-five-gallon drums in the morning, carefully sealed, loaded onto tractor-trailers, and shipped out, to be warehoused for as long as two years and then, eventually, utilized in the industrial production of billions of pounds of highly processed potato-based snack foods. She knew what she smelled was a by-product from the manufacture of a highly concentrated chemical.
Nevertheless, the scent evoked picnics in the park, bag lunches in elementary school lunchrooms shared over laughter with her dearest friends, long-buried feelings from childhood that rose from her heart.”
Jeffrey Stepakoff, The Orchard

Sarah Addison Allen
“What is this?" Emily asked, looking in the largest Styrofoam container. There was a bunch of dry-looking chopped meat inside.
"This isn't barbecue," Emily said. "Barbecue is hot dogs and hamburgers on a grill."
Vance laughed, which automatically made Emily smile. "Ha! Blasphemy! In North Carolina, barbecue means pork, child. Hot dogs and hamburgers on a grill- that's called, 'cooking out' around here," he explained with sudden enthusiasm. "And there are two types of North Carolina barbecue sauce-Lexington and Eastern North Carolina. Here, look." He excitedly found a container of sauce and showed her, accidentally spilling some on the table. "Lexington-style is the sweet sugar-and-tomato-based sauce, some people call it the red sauce, that you put on chopped or pulled pork shoulder. Julia's restaurant is Lexington-style. But there are plenty of Eastern North Carolina-style restaurants here. They use a thin, tart, vinegar-and-pepper based sauce. And, generally, they use the whole hog. But no matter the style, there's always hush puppies and coleslaw. And, if I'm not mistaken, those are slices of Milky Way cake. Julia makes the best Milky Way cakes."
"Like the candy bar?"
"Yep. The candy bars are melted and poured into the batter. It means 'Welcome.'"
Emily looked over to the cake Julia had brought yesterday morning, still on the counter. "I thought an apple stack cake meant 'Welcome.'"
"Any kind of cake means 'Welcome,'" he said. "Well, except for coconut cake and fried chicken when there's a death."
Emily looked at him strangely.
"And occasionally a broccoli casserole," he added.”
Sarah Addison Allen, The Girl Who Chased the Moon

Sarah Addison Allen
“As they wove their way through the crowded street, they passed numerous barbecue tents, the focus of the festival, after all. Inside the tents, the barbecue sandwiches were made in an assembly line. Sauce, no sauce? Coleslaw on your sandwich? Want hush puppies in a cup with that? The sandwiches could be seen in the hands of every other person on the street, half-wrapped in foil. There were also tents selling pork rinds and boiled corn on the cob, chicken on a stick and brats, and, of course, funnel cakes.”
Sarah Addison Allen, The Girl Who Chased the Moon

Zora Neale Hurston
“All of the people took it up and sung it over and over until it was wrung dry, and no further innovations of tone and tempo were conceivable. Then they hushed and ate barbecue.”
Zora Neale Hurston

Beth Webb Hart
“A barbeque in Jasper County does not mean hamburgers and chicken breasts on a fancy gas grill. Yankees call anything you cook outside "barbeque." The word 'barbeque' in Ray's neck of the woods is a 'noun,' not a verb, and it means a whole hog tied to a spit with chicken wire and rope and roasted in an outdoor oven, usually in someone's backyard or some parking lot. And the fixin's that must accompany it are baked beans, collard greens, white rolls, cole slaw, and rice topped with a sweet gravy made from the drippings and other unmentionables that the packs call hash. Jasper folks sort of take the "don't ask, don't tell" approach with the hash. 'We don't want to know what's in it,' Ray thinks, 'but it sure tastes good.”
Beth Webb Hart, The Wedding Machine

Jason Medina
“The smell of smoke lingered in the air, indicating something had burned. There was also a hint of barbecue meat combined with rotten meat.”
Jason Medina, The Manhattanville Incident: An Undead Novel

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

Jeffrey Stepakoff
“Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams.
As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.”
Jeffrey Stepakoff, The Orchard

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