Many centuries ago, our ancestors already enjoyed grilled meat – how do you know that? All over the world, archaeologists have examined caves and fireplaces and have found animal bones that have been sunk many times – from these it could be concluded that meat and fire “met” there long ago.

Of course, nobody can say any more exactly how it came about that our ancestors developed a preference for cooked meat. But there may have been a handful of reasons for this.

Maybe it all started when lightning struck and the prey of the last hunt caught fire – so it is possible that our ancestors tried to eat the meat before they left again for the hunt.

And lo and behold – it tasted good to them and was even easier to chew due to the cooking process – so the Stone Age grandmother, whose teeth had already got worse or even fell out, still had some of the prey without someone in the family having to chew it for her…

It could have been like this, or something similar – one thing is certain, it still tastes delicious to us today. There are some scientific studies which are supposed to prove that the consumption of grilled meat and warm meals gave an immense boost to brain growth.

I think I can remember that Dieter Nuhr (a German stand-up comedian) also addressed this issue in one of his stage programs – and he always researches quite thoroughly before he “leans out of the window”. So, let’s put it this way – the fact that our ancestors found it easier at some point to use the energy by heating food and meat in particular, gave evolution a boost.

It took another million years before the whole thing showed an effect – but during this time the fan base of barbecuing also increased immensely. So today there are many different forms of BBQ.

In Europe we usually put our meat on a grill and the respective grill is either classically coal-fired, more recently gas-fired or very modern electrically operated – this has now become a question of faith. Just like the question is a lid needed or not?

In Croatia many people celebrate “grilling” with the Peka pot – here a large flat, often cast-iron pan is used. On top of this, the pre-seasoned meat, potatoes, vegetable bacon and whatever your heart desires. Then a lid is put on it and the whole thing is placed on glowing coals and also covered with them. After a few hours the Peka-pot is uncovered and everyone takes some of the now butter-soft contents.

This is a little bit like in some countries where meat is well “packed” into a hole in the ground with glowing coals, then put some coals on it and wait. Both methods are certainly great for getting a tender result – but I would miss the “bad” roasting aromas. You can only get them on, over or beside the grill.

Of course, there are also places where the grill is already “built in” – for example on the Canary Islands, there the inhabitants use the heat in the ground near the volcanoes and at the volcanoes chimneys to cook meat. When I was on Fuerteventura, I also tried a volcano grilled chicken. It was definitely crispy and juicy, but unfortunately it also tasted a little bit like sulphur – that would not be my cup of tea in the long run.

Then rather like the Argentine gauchos do – they stick long sticks with big pieces of meat right next to the fire into the ground – so that the heat roasts and cooks the meat from the side facing the fire. Then as soon as it is crispy, the meat is sliced again and again and then put back into position – basically a pre-stage or the ToGo version of the Brazilian Rodizio.

I also find this very interesting because of the cuts – the different way in which a cattle is cut in Europe or America, completely different parts of the animal are preferred. In our country, of course especially in Austria, the “Tafelspitz” is cooked for hours on a low flame until it is tender as butter. Until recently, nobody there had the idea of grilling “Tafelspitz” for a short time – in Latin America, however, “Tafelspitz” – is called Picanha Steak – and it is the top product on the grill.

So, you see, there is a lot of interesting information about BBQ, which is why this is one of the main sections of foodadvior.de.

As far as our appetite and time permit, we will from now on take a picture of “one or two pieces” of grilled meat for you here. In addition, there will of course also be contributions with ideas & recipes on the topic of barbecuing.

Some time ago we also made our first experiences with Sous Vide – forward and backward – and there will be something to browse through too.

Possibly a cooperation with one of the most exclusive meat suppliers in Germany is planned – if that works out, we will be able to provide you with interesting meat tips on a regular basis – let’s see.

As barbecue equipment has become a big topic in the meantime, we will also introduce you to one or the other tool from time to time – but mainly it will be about what is going to be on the grill…

So have fun, all of you – and let your brain grow!