Jordan Wine Country Table - Vol. 16, 2021 - 26

FOOD
W
hen early humans learned to build campfires hundreds of millennia ago,
it didn't take long for them to figure out that cooking food over open
flames was a culinary game-changer. Giant mastodons never tasted so good.
When humans eventually moved from caves to houses, they kept the culinary fires burning
in their kitchen fireplaces and hearths-which was pretty much the only option until
the first commercially produced gas stoves began production in the 1830s.
It wasn't until the 1950s, with post-war suburban life in full swing,
that backyard grilling became a great American pastime. This was
thanks, in large part, to the invention of the Weber kettle grill in 1952.
Back then, Chicago-based Weber Brothers Metal Works made harbor
buoys, and it was that buoy shape that inspired Weber employee
George Stephen to design a bowl-shaped charcoal grill topped
with a lid. This was a major improvement over the flat, open-top
charcoal brazier commonly used at the time, because the Weber's
domed lid gave grillers better heat control, sealed in flavorful smoke
and protected food from the elements.
Today, almost two-thirds of adults in the United States own a grill
or smoker, according to the Hearth, Patio & Barbecue Association,
and an estimated 3 billion people around the world still cook their
meals over open flames. Live-fire cooking has become a focal point
of many American restaurants too, and the trend continues to gain
momentum. There's even an official list of America's best live-fire
restaurants selected by a hive of top food writers, and most of the
honorees opened their doors in the last five years. The world's oldest
cooking method has truly enthralled our nation-for date nights out
and dining in.
While the Weber remains an American classic, chefs and other
grilling enthusiasts across the country have been playing with fire
ever since the buoy-shaped game-changer hit the market. In the
decades since its introduction, an ever-expanding array of cooking
vessels-including modern twists on centuries-old devices-have been
helping backyard barbecuers take fire-inspired cooking to the next
level. Here's a look at five open-flame cooking tools that have become
the darlings of professional chefs and adventurous home cooks alike.
26 THE GRILLING ISSUE
1960s
Konro
Grill
A compact charcoal grill that
maximizes heat retention
THE EV OLUTION OF THE GRILL

Jordan Wine Country Table - Vol. 16, 2021

Table of Contents for the Digital Edition of Jordan Wine Country Table - Vol. 16, 2021

Table of Contents
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