Skip Navigation
NPR News

Embracing the Primordial Pull of the Grill

Jul 4, 2006 (Morning Edition)

Hear this

This text will be replaced
Launch in player

Share this


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 2014 NPR. To see more, visit http://www.npr.org/.

Read full story transcript

Missing some content? Check the source: NPR
Copyright(c) 2014, NPR

Visitor comments

on:

NCPR is supported by:

This is a Visitor-Supported website.