Baby, its SUMMER aka Grilling Season

Hello everyone,

Cathie here, Chef for Kimball Distributing…here are some quick grillling tips.

First a little history…
The name barbeque cames from the word “barbacoa”. Captian Cook brought this method of cooking back from the islands he had visited. They would take a little bit wood, burn it until they had nice hot embers, then lay a mat (the Barbacoa) accross it.

BBQ was mostly for large gatherings, we BBQ’ed on wide grates over large barrels of coal. We did very little outdoor cooking at home. It wasn’t until the 40’s-50’s that we did much entertaining in the backyard. As Americans we have discoverd the grill and we’re entertianing big time in the backyard. Outdoor cooking has evolved to major changes in our style of living, now we are creating outdoor kitchens, with grills, refrigeration, drawers, and entertainment centers, I could go on and on.

Unfortanatly, most of us learned to grill by watching our fathers in the backyard blowing on the Kingsford. Grilling has moved beyound the simple hamburger. We now grill meats, pizza, fruits, breads, and desserts.

The structure of the grill really has not changed much over time, but the designs, and the bells and whistles are increasing constantly. There are a number of grills on the market to choose from, open grills, kettles, hooded grills, gas and electric.

General Grilling Advice

1. Make sure your grill is clean. The black build-up on the grill can give your food an unpleasant taste, also it will make your food stick.

2. Allow yourself enough time to pre-heat your grill. Depending on your grill.

3. Do not over heat your grill, you want to be about 350 degrees. Remember heat rises, you want the temperture at the grate.

4. Watch the grill at all times. Not only for safety reasons, but for the flares up.

5. Have all of the tools you need out before you begin.

Watch for more on grilling techniques and recipes coming up in our next edition. Have a great summer.