Barbecue Food Quotes
“Look here. Do you realize what a stir it will make that the senior grand champion Guernsey bull [Hickory Caesar Grindon] of the United States is being barbecued and served in chunks and slices to a gathering of epicures?....For weeks and months every customer that eats a roast beef sandwich....will have a sneaking unconscious feeling that he's chewing a piece of Hickory Caesar Grindon!”
Thomas Pratt to Nero Wolfe in 'Some Buried Caesar' by Rex Stout
“Barbecue is a guy thing, a throwback to the spit-roasted woolly mammoth perhaps. It tends to be written about today (and debated in endless detail) like a sporting event, which in fact it has become: thousands of tiny local competitions are rapidly giving way to several major barbecue leagues, with their own playoffs, world series - and six-figure purses.”
Molly O'Neill, 'American Food Writing' (2007)
“Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”
James Beard, 'Beard on Food' (1974)
"In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole.... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn then illicit love."
William Allen White (1868-1944)
"I'm a man. Men cook outside. Women make the three-bean salad. That's the way it is and always has been, since the first settlers of Levittown. That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't firmly understood, you'd never get grown men to put on those aprons with pictures of dancing wienies and things on the front..."
William Geist, ‘New York Times Magazine’
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