If you have already been confronted with daunting, overwhelming feelings when you think about grilling or smoking meat, we’re here to tell you that it’s easier than it might seem.
Grilling meat is actually entrenched in our DNA. Since the dawn of time, when humans gained the ability to start a fire, our species has been grilling non-stop.
The story might’ve been something like this. A Homo Erectus followed a mouth-watering scent amid a burning Savannah forest. To his great surprise, some animal was blazing. As he approached the now carbonated carcass, the divine scent seemed to grow stronger. No one knows what kind of animal was grilled, but history was made that day.
Following the discovery of the powerful and almighty fire, our species has been grilling everything from meat, poultry, fish, and even vegetables and fruits. This cooking method evolved over the centuries until the revolutionary invention of the backyard grill in the 1950s.
The first barbecue restaurants appeared on the American scene around the turn of the twentieth century and have prompted the commercialization of grills to satisfy the public’s insatiable demand for this cooking device.
Barbecuing changed from a cooking method to a social event and an occasion to gather with our loved ones, in the backyard, on a late Sunday afternoon, grilling out the best steak cuts and enjoying a cold one.
We love barbecue. We love to eat it, argue about it, and even read about it. And if you’re a barbecue aficionado, you will find our website a resourceful place to learn.
There’s no better place to learn about grilling than here. We have everything you need including, the best grilling devices, techniques, and tips to master the “Holy Grill,” and the best cuts of steak, marinades, and side dishes to go with your prized meat.
We’ve tried different grilling methods and recipes to satisfy the most challenging palates.
We toured the globe searching for the most sophisticated grilling, smoking, and barbecuing techniques and gathered all this knowledge in an easy and accessible database for the eager grilling-learners.
Statistics show that beef consumption in the U.S. amounted to 27.3 billion pounds in 2019. That’s more than 58 pounds per capita. This proves how much Americans love their steaks. And there’s no better place to eat a steak than outside with family and friends.
Our website will tell you all about the beefiest cuts, the best quality grades, and the most economical slabs of meat.
You will no longer debate with your friends on the difference between smoking and barbecuing or the amount of salt you should put on a steak.
Our well-documented guides include the whole shebang: from Japan’s yakiniku grilling to Argentina’s quebracho-fired grills. Grilling will have nothing on you.
We’ve put together the finest marinades, sauces, and dry rubs recipes, and we promise you that everyone will want to know the secret once you try them out.
While reading our website, we hope that you find everything you’re looking for.
So, get that grill working and Bon appetite.