When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.
When I get a chance to play golf or go on a boat with good people, take the boat out and put some lobsters on the grill, get the ice-cold beer and the cigars - that's heaven here on earth.
If I could grill for breakfast, I would.
My wife gets so mad at me because I don't like to cook on the grill.
I adore burgers. I know they are bad for me, and only technically a sandwich, but a well made burger, juicy and hot off the grill, is wonderful!
The grill is the summer equivalent of a fireplace; everyone gravitates to it.
For dinner, I'll grill chicken with asparagus and call it a day.
Jessie James Decker
The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.
If you're feeling adventurous, grill up some marinated octopus. It's so healthy.
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