13 Quotes by Steven Raichlen

went through this funny sort of Puritanical period where people didn't respect food, honor food, enjoy food.

You can grill on anything, ... When I was traveling around the world researching 'The Barbecue! Bible,' I saw people grilling in hubcaps, and the barbecue was great.

Use this rub whenever big flavors are called for and don't use more than you mean to,

Cooking in the fireplace is the closest thing to grilling over charcoal or wood out-doors. The principle is pretty simple. You just build a good pile of embers and rake them under a Tuscan grill.

A lot of the people who barbecue are guys and guys like toys, so I say anything that helps people grill is okay.

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.

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.

My message is use grass-fed beef, use heirloom pork varieties, use organic chickens, wait until wild salmon or wild seafood are in season, smoke organic vegetables.

Where your food comes from is as important as how you smoke it.