For Me, It's All About Moderation. I

A Grill Is Just A Source Of Heat. Just Like A Stove, It Is Very User-friendly.

I Wasn't Passionate About Food Until I'd Been Cooking For A While. I Started Long Before Food Became Part Of The Mainstream Media. I Just Wanted To Cook, Period.

I Prefer Lump Charcoal Over Briquettes But I Do Use Both For Different Reasons And Different Recipes And Sometimes I Combine Them Both When I Really Want The Woodsy Aroma From The Lump Charcoal And Long, Even Heat From The Briquettes.

When I Go To A Restaurant, I Eat Three-quarters Of The Food In Front Of Me. That Cuts My Calorie Intake By 25 Percent.

If You Aren't Nervous About Your Passion, You Aren't Passionate About It.