History of Grilling

The definition of grilling is cooking using direct heat. Grilling dates back to the domestication of fire, nearly 500,000 years ago. Grilling is seen differently world wide. In the United Kingdom grilling grilling generally refers to cooking food directly under a source of direct, dry heat,(Americans call this broiling). In the United States and Canada grilling refers to cooking food over a direct source of heat on a metal grate. In Japan marinated meat is cooked on sticks directly over hot charcoal coals.

The American form of grilling is relatively new, until the 1940s grilling mostly only happened at camp sites and on picnics. After World War II backyard grilling became more popular. George Stepen, a metal worker loved to grill however hated the flat open brazier-style grills that were available. George set out to reinvent the grill. He cut it along its equator, added a grate, used the top as a lid, and cut vents for controlling temperature. Grilling has never been the same.

Today there are two ways to grill, direct heat or indirect heat. The direct heat method is best used for grilling foods such as steaks, hamburgers,sausage and pork chops. The indirect heat method is best used for large cuts of meat, it allows the meat to cook through with out burning. Cooking meat at high temperatures, such as broiling/grilling or barbecuing, can lead to the formation of heterocyclic amines, which are believed to cause cancer. By using marinades that contain either olive oil or citrus juice you can reduce the formation of these chemicals by nearly 99%, while adding flavor and tenderizing your meat.