© 2024 Western New York Public Broadcasting Association

140 Lower Terrace
Buffalo, NY 14202

Mailing Address:
Horizons Plaza P.O. Box 1263
Buffalo, NY 14240-1263

Buffalo Toronto Public Media | Phone 716-845-7000
WBFO Newsroom | Phone: 716-845-7040
Your NPR Station
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations

Embracing the Primordial Pull of the Grill

Author Michael Pollan explores the evolutionary reasons behind why we've learned to cook with fire in his book The Omnivore's Dilemma: A Natural History of Four Meals.

He tells Steve Inskeep that firing up the grill is a way for us to connect with the primordial rituals of our hunter-gatherer ancestors. And Pollan says that grilling outdoors is one of the highest honors we can bestow on a guest.

With the summer grilling season in high gear, Pollan offers a number of tips for successful cooking.

1. Don't barbecue alone. It's a social event. There's something about the grill that draws people together.

2. Keep touching the meat -- with a clean finger -- to make sure you're not overcooking the meat. Turn the meat frequently.

3. Don't use lighter fluid. It imparts a chemical taste to the meat. Use paper and a charcoal chimney to light your fire.

4. Experiment with woods. Use mesquite, apple wood, grape vines or scraps of other woods. They impart a flavor that can't be achieved with indoor cooking.

Copyright 2023 NPR. To see more, visit https://www.npr.org.