The world inventions; The history and the case of the outdoor grill!

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We can do many things outdoor and indoor, and the grill is something we can use when making foods such as pork chops, burgers, sausages and chicken and much more. And it is cozy and nice when being together with the outdoor grill with family and friends when it is spring and summer!

George Stephen went on to create the first modern BBQ grill in 1952, he was a welder at Weber Brothers Metal Works in Illinois. He cut a metal buoy in half to make a grill that was dome-shaped, he welded three steel legs onto the dome and then he used the top half as a lid to the grill.

So, the idea with the grill is fantastic, and we can make food outside in the garden when we have time and availability of that. Whether you're preparing a tender, seasoned grilled fish or a stack of juicy hamburger patties, having an outdoor grill at your bar, in your garden, in a restaurant, or in a catering business is essential. In the markets, the organizations selling outdoor grill offer a variety of built-in or portable styles, as well as gas or charcoal options, providing you with virtually limitless opportunities to find a grill that best suits your needs. Before we head into the warmer months, make sure you're prepared by selecting the best outdoor grill for your establishment with the help of this grill buying guide. So, many things you are using at home or in other places, are used to the utility, pleasure and inspiration for doing food at home or in other places.

The top three reasons for cooking outdoors, in order are: to improve flavor; for personal enjoyment; for entertaining family and friends. Now for the really interesting stuff: Gas grills are easily the most popular style, the choice of 62% of households that own a grill. So, you can use the grills with natural properties, or you can use a gas grill. If you are using them with natural properties, you have a grill, and you use fire to get the grill in question in the shape and in the condition that is required.

The philosophy of using an outdoor grill, is to make good food fast. There are several small films and videos on the internet about how to use a grill, and you should have much heat on it, and it can be between 200 and 250 degrees with temperature. So, we are using an outdoor grill to make food outside, and if it is raining or bad weather, we can do the barbecue work indoor, so we are just doing things where we find them appropriate.

So, what is the science behind grilling? It is about knowing how to grill with the human nature in the naturee. Charcoal produces radiant heat. The grates absorb heat and produce conduction heat on surface of the food making grill marks. The exterior of the food absorbs radiant heat from below only. The bottom of the food converts the absorbed energy into conduction heat, and it moves to the center of the food.

So, what is the secret behind the grilling? We should not oil the grate. Besides barbecue sauce, brush your ribs—not the grate—with oil. Why? Before grilling ribs, brush a little vegetable oil on the ribs—not the grate—to prevent sticking. The oil burns off the hot grill and can leave a bitter taste.

Before you use your grill for the first time, spray the grates evenly with a high-heat cooking spray like canola oil while the grates are cold. Then, turn the grill on to medium heat for about 15 minutes until the oil burns off or starts to smoke. That's it.

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Sverre Larsen

Kristiansand, Norway

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