The polar vortex has smacked Michigan with record lows. What better time to think summer and talk grilling. Adam Golias from Golias Grills joins us to talk all things grilling: History, Setups, techniques, and a recipe that would help any grill meister.
Instagram: Goliasgrills
Website: Goliasgrills.com
Grilling Renaissance in America
Southern BBQ open pits, whole hogs, wood fuel
1897 the briquette is invented (Ellesworth B. A. Zwoyer)
Kingsford (Henry Ford) created to use wood scrap and sawdust from Model T’s assembly)
Post WWII backyard barbecue suburbanites
Wood and charcoal
1960’s Propane and Propane Accessories
70s 80s 90s...not a whole log
2000’s Grilling becomes popular once again (internet community)
Heat sources: Charcoal vs Gas
Gas: Pro:Fast Heat, Large Cooking Surface
Con: Difficult Heat Control
Coal: Pro: Long Duration of High Heat, Better Control
Con: Long Prep, Time, More Clean Up
Charcoal Types
Briquette: Quicker, Easier, Additives added for ease and keeping it cheap
Lump: a range of pieces, no additives, larger pieces make it easier for longer smoke/cooking
Meat Choices
Domestic: Beef, Poultry, Lamb, Pork
Differences in their butchery, prep and handling on grill
Wild Game: Venison, game birds, wild pork, bear, etc
Get To Know Your Grill and Know your Fuel
Practice with cheaper cuts to develop technique
Aspirations for use Caul Fat
Caul Fat: Lacy fat around the gut holding organs together
Adam’s Stinky Cheese Reduction
START WHEN STEAKS ARE RESTING (5 minute sauce)
Blue Cheese (stronger the better)
Heavy Whipping Cream
Crumble the cheese and heat in a pan on medium. Pour on enough whipping cream to get a sauce consistency. stir until desired smoothness is achieved (best to have some cheese chunks left)
57:40 Emergency Alert! Consumers of Michigan had a Natural Gas Fire. All Residences using Natural Gas had to lower their thermostats to 65. What a Perfect Storm!
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