The Firey Beginnings

 The story begins thousands of years ago. Humans likely stumbled upon the process when they dropped a piece of meat onto hot coals or hung it over fires. This accidental discovery likely marked the birth of grilling.

As civilizations developed and grew over time, so did grilling and the techniques used perfect it. Shish kabob is a term that was first invented by the Persians, who would skewer meat and cook it over open flames. Meanwhile, the ancient Greeks introduced the form of cooking known as the souvla, (today is known as Souvlaki), and involved roasting larger cuts of meat on vertical spits.

Romans, known for their culinary diversity, embraced grilling with a different tactic. They even built the first form of outdoor kitchens, utilizing grates, skewers, and even a form of early rotisseries. This type of grilling stretched to all corners of the Roman Empire, ultimately leading to the Mediterranean cuisine we all know and love today.

Grilling in Early America

 Native Americans had been cooking over an open flame for centuries, but the colonists and early settlers introduced new grilling methods and ingredients. The term “barbecue” most likely originated from the Spanish word “barbacoa,” which refers to a frame made of wood used for drying meat.

During the start of the 19th century, the American BBQ tradition began to take off, with regional styles coming to life. Texas brisket to Kansas City ribs and Carolina pulled pork, these styles of grilling showcased the diversity of American grilling.

Grilling Today

 Grilling today is not limited to any specific culture or region. It has become a global practice, with people all around the world putting their own twists on this timeless method of cooking. From the simple beginnings of cooking over open flames to the grilling innovations of today, this tradition has evolved and adapted worldwide. As we fire up our grills in our backyards and kitchens, we continue a tradition that has been aound since the beginning of time.