July is National Grilling Month! Here's a little history on grilling from Wurstmeister Mike.

The history of grilling began with the domestication of fire by prehistoric cave dwellers. Bison bones can be found scattered near the earliest fire pits and to this day, the international demand for beef has continued to grow. This versatile entree is consumed as bool kogi (sesame-grilled beef) in Korea, shashlik (kebabs) in Russia, and the legendary 72 oz. steak cooked over The Big Texan's open flame.

Backyard grilling started as a novelty in the 1950's when servicemen returned from World War II and suburban living boomed. The common brazier-style grill was a flat, open air grill that lacked vents and was likely to dust onlookers with ashes on a breezy day while charring the outside and leaving the steak core quite raw. Luckily, George Stephen, a keen backyard grill master and metal worker had a better idea. While making harbor buoys at Weber Brothers Metal Spinning Company, Stephen made a few simple modifications to the buoy. By 1952, the buoy was cut in half, vents were installed and a grate was created to hold the steak. Thus, a more controlled form of grilling took off in backyards everywhere.