Green and Grilling: Chef and Eco-Warrior Emeril Lagasse

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KNOWN FOR HIS SPICY cooking — and spicy phrasing — TV chef and restaurateur Emeril Lagasse bammed onto the national foodie scene more than a decade ago. The New Orleans-based cook still shows folks how to kick up their meals a notch on Planet Green network's "Emeril Green", and he's come out with a new cookbook, "Emeril at the Grill". He'll be signing copies of it June 6 at 2 p.m. at Borders in Tysons Corner.

» EXPRESS: OK, so I have to ask: Are you grilling with gas?
» LAGASSE: No. I'm stuck on hardwood charcoal, which you can get at Home Depot. It burns hot and ignites properly. Way back when, that's how people grilled, and then we went into phoney briquettes.

» EXPRESS: How does hardwood charcoal improve the taste of grilled food?
» LAGASSE: It adds lots of flavor. I like using hickory or alder wood for seafood.

» EXPRESS: What's the biggest grilling sin people commit?
» LAGASSE: I think they don't clean their grills properly. And they also go outside, crank it up too high, and then they're surprised when meat is burnt on the outside and raw on the inside.

» EXPRESS: so, how can I grill without ruining my burger?
» LAGASSE: Whatever you are cooking, you need to let it sit at room temperature for at least 30 minutes. And the grill should be medium-high, not so high that it can't breathe.

» EXPRESS: Which grill tool is a must?
» LAGASSE: If I didn't have a pair of tongs by my grill, I'd be in trouble. Get long ones so you aren't frying your arm up. And I like having a plain old 28-cent spray bottle with water, in case my flame needs containing.

» EXPRESS: Any other grill gadgets you like?
» LAGASSE: You should also get a meat thermometer and a temperature chart, so you can make sure things are cooked well but not dried out.

» EXPRESS: In the book, you have some unusual recipes —grilled chocolate sandwiches, grilled pizza. Is there anything you won't throw on the barbie?
» LAGASSE: It's funny — when people think grilling, they often just think steak or chicken. But I like to do lamb, fish tacos and dessert. Still, some vegetables can be challenging. And shrimp is hard unless you use a cast-iron pan on the grill.

» EXPRESS: Can you grill and still be green?
» LAGASSE: Yes. Use natural wood charcoal. And put as many natural, locally bought foods as you can on your grill. And use recycled products, too.

» EXPRESS: You film episodes of "Emeril Green" at Whole Foods in Fairfax. Do you get out to eat at any restaurants in the area?
» LAGASSE: You have such good Vietnamese restaurants out there in Virginia and great crab shacks. And sometimes the crew and I drive into D.C. and go to Black Salt. And the Blue Duck Tavern is awesome — it's a really great scene.

Photo courtesy of Steven Freeman