This week has been all about grilling here at BuyDig and, for Throwback Thursday, we’re going to continue that theme. Using fire to cook meat, vegetables, and even grains has been a practice of humanity since we lived in caves. Roasting, rotisserie, searing… these are all methods that people have favored since those long-forgotten days. And, over those years, we have constructed various types of grills and cooking areas for the purpose of using open flames to cook food. Today, we’re going to look over some of those devices.
1) Open firepit — This is the oldest method we’ve used and it’s still largely in use today. Roasting hotdogs over a campfire, using a simple grill or metal plate to sear or spread heat over the bottom of steaks — these are things we all do to this day. Charcoal and wood-burning grills make use of this design and plan.
3) A turning spit — The spit — a long type of skewer is either used to pierce the meat or the meat is tied to it and the spit is turned over either an open flame or in the heated air — is favored for rotisserie cooks and used for cooking whole chickens or pigs (at luaus) most frequently.