-The History Of Grilling-
Central Europe, February 29,000 B.C.
A young hunter-gatherer makes his first kill.
The wooly mammoth is sliced into large primal cuts and placed in a fire pit, luau style.
With the meat in the pit, the hungry Neanderthals dig in immediately. The meat is satisfying, but tough and chewy.
Soon all that is left is a rib section. It is on the outer edges of the fire pit where the fire was cooler and indirect.
Now, the meat is very tender, smoky and tastes much better.
Chicago, IL, February 1952
At the Weber Metal Works, a welder, George Stephens, begins his day. It so happens this man loves to grill.
On this particular day, while getting ready to weld together two halves of a buoy and begin the assembly process,
he decided that the half of buoy might make a nice grill base, and the other half a lid.
Rose Twp, MI. Present Day
In a kitchen Dale Barlow prepares a Ham Glaze for his wife (Stephanie) she presents it at a work function,
Turns out they loved it. The Barlow’s make its focus on local Farmers Markets,
They add a marketing campaign that suggests customers bring back the jar for 50 cent credit, people do.
That was in 2008, you can now Find Barlow’s Gourmet Products
in stores across Michigan. THANKS MICHIGAN……..
Thanks to the hungry Neanderthals,
We’ve come a long way, I bet they wish they had some Barlow’s