A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.

I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.

When I'm on television, I think that I appeal to the everyday guy, 'cause that's who I am. The guys who go to the football games on the weekends are my viewers, for sure.

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.

I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.

I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace - and they almost never do - set up a table right next to your grill.