Grilling – for men only?

Grilling can be a healthy and low calorie way of cooking, but there is the danger that such way of food preparation develops carcinogenic substances.

There are many jokes explaining the connection between men and the BBQ - that specific technique of preparing food. The woman's role in this «sport» is of course, just a supporting one - to provide all the food, prepare marinade, potatoes, beans and other salads, something sweet for dessert ... But HE has the leading role!

It is also possible that the luxury of sports in the open and the tradition of summer camping have something to do with it.

The History of the Grill

If anyone ever asks you who invented coal briquettes, the answer is - Henry Ford. Yes, the same person who also produced automobiles.

Grilling is one of the earliest, primitive food preparation techniques which assumes exposing food to direct heat, usually beneath the food - sometimes even above.

There are various theories about the origin of Grilling. The word barbecue, common in America, some say comes from the French language (more precisely from French Haitians) barbe a queue - literally meaning «from moustache to tail». Others believe that the Caribbean Arawak Indians taught Spanish sailors this skill: they would put meat on wooden sticks and cook over a fire and called it barbacoa.

Grill in this or any other form is present in all parts of the world, which reveals that our first ancestors who already had a sophisticated taste, found out that it is more tempting to prepare the meat over an open fire (that was all they had back then) and all that in the company of others!

The first printed information about the word grill (in the context of cooking) appeared in 1668, at the turnover from Renaissance cuisine into what we call modern cuisine. At that time creative culinary minds figured out many other techniques and appliances without which preparing food today would be unimaginable.

Grill = barbecuing

The British and Americans under the terms grilling, broiling, barbecuing ...  assume similar, yet different ways of preparing food on a metal grid (regarding the source of heat, sauce for smearing meat or vegetables and similar).

 The word grill usually also assumes the grid where the meat is fried, the manner of frying and the way food is prepared.

The word barbecue, common in America, some say comes from the French language (more precisely from French Haitians) barbe a queue - literally meaning «from moustache to tail».

At the time when Chingis Khan and his warriors ruled the roost, the first so called Mongolian grill was invented. All participants would sit together around the fire and each one would dip fine slices of lamb in soy sauce spiced with ginger and then fry it on a hot metal grid. The point is that everyone prepares the meat according to their own taste and desire. Side dishes are mostly spring onions, mushrooms and lettuce served with bread rolls.

Grilled vegetables are equally tasty (if not even tastier). Peppers, onions and eggplants are enriched with a delicious, extraordinary taste and we mustn't forget to also try the mushrooms. Grilling mushrooms and vegetables does not differ allot from grilling meat. It is ready in a few seconds and far more healthier. You just need to be careful it does not dry out too much (the further from the heat the better). Cut the vegetables into equal pieces and marinate them well in aromatic oil (also prevents sticking). If you want vegetables to fry in their own juices, wrap them in foil and you can even add special sauce or marinade.

Grilling mushrooms and vegetables does not mainly differ from grilling meat. It is ready in a few seconds and far more healthier.

Grill can be a healthy and low calorie meal but there is the danger that such way of preparing food produces carcinogenic substances. The greatest danger is direct flame on meat (carbonised meat). To reduce risk we recommend to marinade, grilling with skin on (which is later removed), flame control so it does not come in contact with the meat and removing the burnt parts.

A Million Dollar Question

And finally: if someone asked you who invented coal briquettes, the answer is - Henry Ford. Yes, the same person who produced automobiles.

Ford, with the assistance of Thomas Edison, created briquettes from the remains of wood and sawdust, which they had plenty of in the factory.

A certain E.G. Kingsford, a character with an entrepreneur spirit, bought their invention and started mass production of coal briquettes!