Where there’s smoke…

Every country has their signature dish.  The Germans have Brat Wurst, the Belgians have Waterzooi, the Japanese have Tonkatsu, the British have Spotted Dick (I am not making that up) and the French have about 20,000 signature dishes.  Here in America, our signature dish is barbecue.  There are lots of variations of barbecue, but they all involve a low-heat, indirect method of cooking meat using lots of wood smoke to flavor the food. The traditional barbecue apparatus is a horizontal barrel smoker or pit which has a place at one end to place the flaming and smoking wood and a cooking or smoking chamber at the other end where you place the beef, ribs, brisket or roast.  There are two main schools of barbecue in the U.S.: the wet school and the dry school.  Kansas City barbecue has lots of great sauce on it while Memphis, Texas or Carolina barbecue is generally sans sauce though the meat often gets a rub before going on the grill.  Whatever way you eat it, barbecue is wonderful.  The passion with which Americans embrace barbecue is great to see; spend a few minutes googling barbecue and you will see what I mean.  My favorite barbecue place in Seattle is Pecos Pit.

My wife suggested since we are coming into spring, I should go get a new barbecue.  She didn’t want me to go get one of these,

she wanted me to get one of these.

Gas grills are nice for a couple of reasons.  First, you can get cooking without waiting for the coals to get grey and hot.  Second, you can do “barbecue” on a gas grill, but you can also grill, bake and do lots of other types of cooking on a gas grill.  If you are new to grilling, I highly recommend Steven Raichelen’s barbecue-grilling bible, “How to Grill.”  It is very informative for anyone who wants to learn how to cook just about anything on a grill.  In all honesty, most of us really just want to grill when we fire up the barbecue.

If we are going to be cooking up some of our national fare, we obviously want to be using a grill made by members of our extended American family.  If you are in the market for an American made gas grill, you have quite a few choices.  Weber makes its Genesis and Summit series grills in Palatine or Huntley, Illinois.  The Genesis® E-310 is very nice.

The Genesis® E-310 sports 3 Stainless steel burners, individual electronic ignition, porcelain-enameled cast-iron cooking grates and a 38,000 BTU-per-hour output.  Weber also manufactures its Weber charcoal and Weber® Q grills® in Huntley.

Another awesome barbecue is made by Viking.  The 30″ 100 Series grill has two burners and a 25,000 BTU-per-our output.  The Viking can be used on a stand alone cart or built into an outdoor cooking enclosure.

Other American Made grill companies include Huntington and

MHP Grills.

Take my word for it, your steaks and burgers will taste better coming off the grill this summer if the grill they are coming off of is made by members of our extended American family.  Now get shopping!


About John Briggs

I live in Seattle and love telling stories about Americans, the places where they work and the things that they make. I have just published a book, Simply American, encouraging Americans to purchase American made products; the book can be ordered at www.simply-american.com.
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1 Response to Where there’s smoke…

  1. Darren says:

    I’m from KC, and miss the wet/spicey style BBQ. Oh, BB’s Lawside BBQ, how I miss you. Huntington grills are fancy looking and expensive 😮 Being American made, you can at least be proud to say you own one.

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