Grillin and Chillin with Adam Golias

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!