The History and Evolution of Outdoor Grilling

The History and Evolution of Outdoor Grilling

Ft. Myers outdoor grill

Grilling and barbecuing are very popular in the United States. In the summer months it is hard to walk around a neighborhood without smelling at least one outdoor grill in Ft. Myers fired up, cooking something delicious. Most Americans celebrate summer holidays such as Father’s Day, Memorial Day, Independence Day and Labor Day in their back yards with family and friends and the grill cooking away. But grilling isn’t just for the summer anymore. More and more people are using their grills year-round as their first choice in cooking hamburgers, hotdogs, steaks and more.

Grilling Versus Barbequing

The first thing to know about grilling is that it is not the same as barbecuing. Though, in a lot of areas the words grilling and barbecuing are used interchangeably, they are actually totally different. Grilling is an extremely basic form of cooking, by placing food directly over an open flame or some source of high heat to cook it. In comparison, barbecue is a low and slow method of cooking over indirect heat.

Foods that are grilled don’t take long to cook and can become tender quickly. Hamburgers, hot dogs, steaks, chicken, seafood and even vegetables are all foods that are grilled. Barbecued foods consist of tougher, larger portions of meat such as brisket, ribs, tri-tip, and even pork shoulder. These meats need to be cooked at a lower heat for a longer period, so they can absorb flavor and become tender.

The First Known Outdoor Grill

Grilling can be dated back to the days of the caveman. It is believed that cavemen came across some sort of animal that died in a fire. They scavenged the meat and found that this cooked meat was tastier and easier to digest then when it was raw. After that, meat was put on a stick and held over a fire which lead to the first form of grilling.

It is not known when or where this form of cooking began. The only thing that is known for sure is that it had to occur after the discovery of fire, which doesn’t narrow it down much. Anthropologists believe that preparing food and cooking over fire could have happened anywhere from 300,000 to 2 million years ago – so not super helpful. What is helpful is that this form of cooking has transformed and progressed to the delicious grilling that is around today.

The Evolution of the Outdoor Grill

Ft. Myers outdoor grill

Between the time of the caveman and World War II, the historical focus switches from grilling to barbecuing. Though grilling still took place, the slow roasting of meat became more common and is discussed more thoroughly in historical literature. American barbecue gets its roots from the Caribbean. When Christopher Columbus met the indigenous tribes of an island, he named Hispaniola, he found that they had a unique way of cooking meat. They would put green wood over the fire, so it wouldn’t burn and cook the meat on top of it, keeping the heat from directly cooking the meat. The Spanish named this new form of cooking “barbacoa”, which is where the word barbecue comes from.

The Spanish explorers who followed Columbus began using this same cooking method and brought it to what is now the United States. There is evidence of the Chickasaw tribe, which was in modern day Mississippi, cooking a feast of pork using the barbacoa method. This method then slowly worked its way into the colonies all the way to Virginia where it settled for an lengthy amount of time. After Virginia, it then began to move through North and South Carolina, Georgia, across the Appalachians and into Kentucky and Tennessee. Then as settlers began moving west, barbecue followed, hitting it big in Texas and slowly making its way to the Pacific coast.

In colonial times, barbecues were typically loud, rambunctious and had a lot of heavy drinkers in attendance. By the 19th century. barbecues became polite, well-mannered events that brought people together. During the Civil War families would host barbecues that were open to the public to try and rally support for the troops, this was the first-time barbecues became political. Barbecue remained a community event, with everyone bringing a dish, up until the 1890’s.

During the 1890’s barbecued foods became commercial. Men who were particularly good at cooking barbecue would sell their services for holidays or public events. They usually cooked in movable tents which allowed them to go from place to place, but those tents evolved into the first barbecue restaurants.

Grilling rejoins history and makes itself known after World War II. That is when the middle class began moving to the suburbs. With the suburbs came backyards and with backyards came grilling and cookouts. By the 1950’s backyard cookouts and outdoor grilling became the “in” thing to do.

George Stephen, a metalworker for the Weber Bros. Metal Spinning Co, created the first modern day grill. He took one of the harbor buoys that his company made and modified it. He cut it in half and on one half he welded three legs and added a grate then with the other half he created a lid with vents cut out to help him control the temperature. Today it is known as the Weber grill and it has revolutionized Ft. Myers outdoor grills.

Types of Outdoor Grills

The type of grill someone chooses is strictly a personal preference. Charcoal grills can get up to 500 degrees and are great for foods that need direct heat. However, charcoal grills are also hard to master, messy and it can be hard to control the temperature.

Gas grills on the other hand offer temperature control, accessories, and are great for slow cooking. But they can also be hard to clean, parts can clog and most food ends up being well done if not grilled correctly.

Ft. Myers Outdoor Grills and Kitchens

The evolution of the outdoor grill continues today. Now, instead of having a small grill someone can have an entire outdoor kitchen which puts entertaining at a whole new level. Paradise Grills offers the most state of the art outdoor grills, outdoor kitchens, and bar systems in the Ft. Myers area.

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America’s largest outdoor kitchen
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manufacturer we provide the highest
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quality in outdoor kitchens and
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entertainment today we’re going to take
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a look at our GSL 32 professional grill
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our newly redesigned GSL 32 professional
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grill is the embodiment of luxury and
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strength the GSL 32 is a commercial
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great grill that is crafted from 304
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stainless steel it weighs 140 pounds and
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is finished with a sleek polished edge
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many other grills on the market are made
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of low-grade stainless steel and in turn
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are vulnerable to staining and
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discoloration after just a short period
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of time take good care of your GSL 32
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professional grill and the 304 stainless
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steel heavy duty construction will not
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only outlast the competition it will
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remain looking pristine the GSL 32
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Professional grow is a leader in both
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performance and aesthetics let’s take a
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look under the hood and first look at
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its cooking power and performance
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features the GSL 32 Professional
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consists of four heavy-duty cast
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stainless steel burners each burner
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produces an output of 15,000 BTUs giving
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you 60,000 BTUs in total the close
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proximity of these heavy-duty burners
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ensure maximum heat coverage versus
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traditional H and u-shaped burners above
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the cast stainless steel burners rest
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are strategically placed ceramic
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briquette system each 304 stainless
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steel trade consists of 16 individual
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ceramic briquettes spaced evenly over
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the burners traditional grills only
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provide heat shields or tamers designed
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to simply cover each burner and trap the
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heat in isolated areas
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unfortunately that technique results in
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hot and cold spots throughout the
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grilling surface as well as causing
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flare-up from the heat shield surface
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the Paradise grills briquette system is
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designed for evenly spaced ceramic
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briquettes to retain heat and create
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consistently even cooking surface this
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in turn means that your food is cooked
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evenly throughout without risk of hot
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and cold spots burning and flare-up the
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ceramic briquettes also collect the
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recycled juices from your meat which
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adds to the overall flavor for cleaning
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simply turn over the briquette racks in
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the direct heat from
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burners will take care of the rest
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resting above the burner and briquette
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systems lies our pride and joy the
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Paradise grills exclusive heavy-duty hex
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grates this sleek design consists of 217
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pounds solid 304 stainless steel
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hexagonal grates with extra-large one
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half inch diameter hexagonal
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stainless-steel rods to provide more
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heat retention than most grills on the
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market the flat surface of the hexagonal
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rods provides more food to surface
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contact the solid stainless steel
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construction makes them durable and easy
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to clean
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once you feel these grates in your own
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hands you know that you’re cooking on
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the best there’s a removable warming
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rack that rests inside the interior this
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option allows you to move some of your
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finished meats and vegetables to the
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elevated rack to ensure that your food
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remains warm remove the rack entirely to
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make space for larger items in addition
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to the four heavy-duty surface burners
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the GSL 32 Professional also provides an
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infrared back burner the back burner
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boasts 15,000 BTUs giving the GSL a
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total of 75 thousand BTUs the infrared
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back burner is located in proximity to
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the onboard stainless-steel geared
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rotisserie grilling enthusiasts boast
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about the infrared technology engineered
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to cook more food in a shorter amount of
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time
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all while preventing flare-ups infrared
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cooking is also energy efficient using
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less fuel to use simply remove the
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warming rack install the rotisserie rod
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and you’re ready to go the GSL 32
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professionals rotisserie system can
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handle up to 25 pounds of meat including
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chicken and even a whole turkey for that
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special time of year below the face of
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the grill you’ll find a classic drip
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tray that will collect all the drippings
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and small bits of food and grease simply
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pull the tray out empty it and wipe
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clean the GSL 32 professional gross
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cooking power is impressive but so is
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its design here’s a look at its design
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in some of its additional features the
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paradise GSL 32 Professional is a marvel
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of modern grilling it’s constructed of
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16-gauge 304 stainless steel and has a
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large dual insulated hood
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the luxurious design features polished
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edges with a full-width stainless steel
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handle on the interior of the grill
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you’ll find two oversized halogen lights
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that make sure you can see what you’re
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cooking the interior lights are
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connected to the dual stainless steel
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LED light switches on the face of the
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grill these switches also activate the
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bright blue LED front panel lighting the
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GSL 32 lights will help you see what
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you’re cooking and give you a stellar
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ambiance for your outdoor cooking area
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inside the dual layered hood you’ll find
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the three-in-one smart temperature gauge
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this is connected to a visual gauge
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located on the top of the hood in a
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sleek black design the gauge has three
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descriptive sections to help you
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determine your cooking temperature you
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can see the actual temperature 0 to 800
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degrees a color zone will help you
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determine your heat level and lastly a
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smoke grill or sear guide to help you
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accomplish your cooking goals when you
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turn on your paradise grills GSL 32
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Professional you will turn on the 304
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stainless steel duro knob with Flex
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flame individual igniter system you’ll
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feel the power and strength of the
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polished steel knobs and the control of
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turning on each burner the GSL 32 gives
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you what you want and what you need it
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is the pinnacle of design and
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performance even with all that power it
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still has some exclusive upgrades that
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can easily be added let me show you a
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few more things that your GSL 32
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Professional can do the GSL 32 has three
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optional add-ons that you can use to
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transform it into an even more powerful
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grilling system try the paradise grills
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exclusive charcoal wood smoker box this
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is a food smoking system that takes the
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guess work out of smoking it has a
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temperature range of 160 to 350 degrees
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Fahrenheit the smoker box can
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accommodate wood chips or charcoal to
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give your meat that naturally smoky
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flavor
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simply remove the grill grate and
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briquette rack and then place the fitted
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smoker box directly into the grill on
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top of the cast stainless steel burner
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add flavored woodchips for indirect
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smoking of your favorite fish chicken or
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pork fill with charcoal to have that
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traditional taste of the tailgate
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experience take your grilling station to
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the next level with a paradise grills
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exclusive infrared sear station similar
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to the infrared back burner this sear
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station technology was designed to cook
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hot and fast searing heat provided by
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the burner will allow you to achieve a
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perfect sear on steaks and chops simply
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remove a grill grate briquette rack and
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burner and then place a searing station
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directly in place of the burner grilling
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enthusiasts also love this powerful yet
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energy-efficient infrared station to
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provide that five-star restaurant
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quality sear convert your commercial
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great grill into a commercial griddle
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with our exclusive heavy duty
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professional-grade fitted griddle plate
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insert measuring 14 inches in width by
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18 inches in depth this fitted griddle
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insert provides 252 square inches of
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cooking surface it’s equipped with
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built-in handles on each side to grip
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for more natural placement and removal
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and also includes an integrated grease
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trough promoting a clean cooking surface
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constructed with premium 304 solid
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stainless steel the paradise grills
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exclusive griddle plate insert
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distributes heat evenly and is easy to
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clean enjoy breakfast on the grill with
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eggs bacon sausage hash browns pancakes
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and more like steak and eggs while
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cooking on the griddle on one side of
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the grill use the other half for the
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open flame direct grilling breakfast
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outside has never been more fun Wow
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all those impressive features in just
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one professional grill from paradise
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grills stop by one of our many showrooms
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or visit us online at Paradise grills
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calm thanks for watching until next time
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live the good life grill in paradise
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