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've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.
If you think big, then it's going to be big.
We're a new show. We can't afford instant replay.
I had these recipes that say do this, do that. Who MAKES these rules?
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.