The Grilling Nation.

Memorial Day is often considered the unofficial start to the grilling season in America. Also, Mother’s Day, which is just around the corner, is a popular cooking day for most Americans.

However, the calendar has become increasingly irrelevant because America’s craze for all things grilled is now a year-round phenomenon.

Grilling is not merely a way of cooking food on the Hibachi grill, it is also a social gathering which has brought Americans together for a couple of centuries.

During the earliest years of the Republic, Americans arranged BBQs throughout the country on the 4th of July not just to celebrate and enjoy their independence, but also to strengthen and foster the democratic values of the community.

Every year millions of Americans gather around their outdoor ovens, pits, and grills for slowly cooking themselves meaty and sumptuous dishes covered in sauce.

Grilling is about as white, blue and red as American cuisine gets. Also, for most meat lovers, the important question is about making room for more.

Let’s get one thing clear: in the traditional sense simply putting chunks of meat on your Hibachi grill is not BBQ. Although most novices might think that anything slathered in KC Masterpiece is grilled meat, the real thing is usually cooked using indirect heat often over a wooden fire.

The grilling process takes a long time (at times up to 16 hours). The resulting flavor is an excellent mix of meat juices, smoke, fat and various spices. Are you famished? Me too….

Due to the slow and long cooking process, grilled meat tends to soak up the spice rubs and smoky flavors, which make the final product tender and moist.

This is why grilling is more suitable for tougher and bigger cuts of meat which cook well with even and slow heat; these include tri-tip, brisket, ribs, as well as tender pulled pork.

Four Popular Grilling Styles.

Most people agree that grilled meat and BBQ is a unique North American delicacy. However, what you will get can be quite different, based mainly on where you place your order. BBQ means pork east of the Mississippi.

On the other hand, west of this mighty river-particularly in Texas-BBQ means beef. In Kansas City, ribs are the stock and trade of most pit masters, while in North Carolina pork shoulder are the most popular cut of choice.

Grilling techniques and styles vary by region. There are four primary styles which are named after their respective places of origin. These places include Memphis, Kansas City, North Carolina and Texas. Memphis is popular for its pulled pork-shoulder dipped in deliciously sweet tomato sauce.

You can eat it as a sandwich or on its own. While you will find a variety of grilled meats and even seafood in the city, there are two meat cuts that reign supreme.

These are ribs and pork shoulder. The latter is slowly smoked to fork-tender perfection and is served in thin slices with barbecue sauce. However, the ribs really distinguish Memphis from other regions.

People of Kansas City prefer ribs that are cooked slowly in a dry rub, while folks in North Carolina love to smoke the entire hog in a rich vinegar-based sauce. This occasion is known as “pig picking” and has become a community event.

Kansas City has more than ninety BBQ joints, which range from Arthur Bryant-esque establishments (also known as grease houses) to fine dining Hibachi restaurants.

The most popular barbecue sauce in Kansas City is sweet and thick; it is a complex mix of tomato sauce or ketchup, corn syrup, brown sugar, molasses, onion, garlic, vinegar, liquid smoke, red pepper flakes, and at times even apple juice. Isn’t that a delightful combination?

In North Carolina, BBQ means pork, especially pork shoulder, which is also called Boston butt. At times, pit masters rub the meat with a special mixture of salt, paprika and sugar.

On other occasions, they forgo the seasonings. They smoke-cook pork shoulders over hickory or oak for about six to eight hours, until the meat is sufficiently tender and can be pulled to shreds just with the fingers.

Some pit maestros (especially the ones at restaurants) like chopping the shoulders into small pieces using meat cleavers. The chopping or pulling is vital, as it allows the small meat pieces to better soak up the sauce. Unlike many other regions of the country, Carolina-style BBQ is seldom served sliced.

Finally, Texans love beef. The proximity of Eastern Texas to Tennessee puts the state in the pulled-pork style. That being said, in the western parts of the state it is likely that you will come across “cowboy styled” mesquite-grilled brisket.

In Texas, the preferred choice of meat for grilling is brisket. Unlike other regions, the preparation of meat is very simple, and cooks use wood smoke for the purpose. The wood could be hickory, oak or mesquite.

In terms of time, an adequately prepared brisket may spend as much as eighteen hours in the pit, which produces a pinkish tinge, especially around the edges of the slices.

This natural band of color is called the smoke ring, and is found in meat slices which are smoked for extended periods of time. Also, a majority of pitmasters in Texas do not even consider using mop sauce or rubs.

Texan BBQ sauces are based on chili powder and tomatoes and are quite thin and vinegary. This is because people do not prefer a lot of sugar.

As per the Texas Restaurant Association, there are over 3,800 BBQ joints in Texas. A majority of them serve pork shoulder, ribs, turkey, sausage (jalapeño sausage is very popular these days), and other meats.

Residents of different regions defend their respective cooking styles with the kind of intense loyalty and enthusiasm typically reserved for passionate sports fans.

Just like you will not mention the Yankees to Red Sox fans, it is better not to express your love and enthusiasm for Texas beef to people from Tennessee.

Best Grilling and BBQ Competitions

If you are on your quest for the most delicious BBQ around (of course, apart from what you are grilling in your own backyard), you have found it. We will tell you about some of the best barbecue competitions and parties, hottest hog fests, and the smokiest battlefields that the US has to offer.

Most national barbeque parties usually kick into full gear in early May and sizzle through October. These festivals and competitions offer sumptuous local food, showcase smoky traditions and bring together the community like nothing else.

International Bar-B-Q Festival

Since 1979, Owensboro, KY has become a popular spot for pit masters everywhere. Grilling teams, local restaurants and “backyard BBQ chefs” all gather to take part in The Backyard Cookoff, competing passionately and revealing their top-secret grilling recipes.

One of the primary things that make this international competition more noteworthy compared to other BBQ festivals in the country is that it offers participants with a great forum to raise funds for charitable purposes.

More than 80,000 people can sample their masterpieces. Apart from eating some of the most famous and delectable BBQ, festival goers can also indulge in crafts and arts, live music, an incredible car show as well as enjoy the great Southern hospitality. So check this festival if you have the chance.

Memphis in May BBQ Contest

Each year, this incredible BBQ competition brings together thousands of participants from various parts o the world. More than 300 teams compete aggressively in different challenges and dole out thousands of dollars to establish that their grilling skills are top notch.

And the lucky people in Memphis have the opportunity to taste and decide which BBQ is the best!

So, if you are in Memphis in May, you are in for a treat of a lifetime. The contest has enough BBQ, fun and revelry to make anybody go hog wild. And do not miss the popular Miss Piggie Idol as it will definitely instigate plenty of squeals!

Jack Daniel’s World Championship Barbecue

When it comes to worldwide appeal, it simply cannot get any bigger and better than the popular Jack Daniel’s World Championship. The competition is held in Lynchburg, TN and attracts more than 25,000 fans who cheer for different teams as they participate in seven separate categories; these include chicken, butts, pork ribs, brisket/beef, pork shoulders and obviously, mouthwatering dessert.

This festival is considered one of the leading and most prestigious BBQ competitions in the world. Smoke masters compete for a hefty $10,000, and getting there is no walk in the park.

An entire day of seasoning, smoking, searing and indulging in the finest barbecue will surely satisfy your BBQ cravings. Make sure you make it to the next championship as there’s so much to do.

Houston Livestock Show and World’s Championship BBQ Contest

In Houston, Texas, it is all about beef brisket, pork ribs and spicy chicken, all nicely flavored using aromatic woods such as hickory, oak, mesquite, as well as the expertise of passionate BBQ masters. So what about the amazing choco-dipped jalapeños? You will not be disappointed!

Before the rodeo competitors dust off their chaps and bucking broncos make it to the arena, more than 300 teams prepare to smoke the heart of Texas with a variety of mouthwatering BBQ and unique treats to get crowned as the most sumptuous in different categories.

Such as Best Fried Food, Most Innovative Food, Best Breakfast Food, Best Dessert and Best Food-on-a-Stick. The festival blares live music every night and there is craft beer for sale. And they will definitely need passionate judges next year. So, what do you think?

Big Apple BBQ Block Party

Held in the center of the Big Apple, this BBQ festival is a real treat. Bring your picnic blanket and an empty stomach to celebrate and enjoy some of the finest culinary and music traditions in the US.

You will enjoy a whole weekend filled with love, peace and barbecue in Madison Square, which attracts some of the top pitmasters in the country as well as local NYC food hotspots that prepare their top-notch and award-winning barbecue.

Tents surround the perimeter of the famous Madison Square Park, and various groups sell a few of their best items, while live music, a beer area and passionate New Yorkers fill the park.

Take home a lot more than just a happy tummy, as you can hit up some of the cooking seminars and cooking stages to learn how you can prepare wholesome summer salads and tasty Austin-inspired BBQ tacos.

Hogs for the Cause

Don’t you love that name? We do. Held in New Orleans, this competition attracts more than eighty teams of newbies and professionals who compete for the coveted titles in various categories such as ribs, pork shoulder/butt, whole hog and porkpourri!

The best part about this festival is that it raises funds for two noble causes: supporting families and researching pediatric brain cancer. In addition, the music line-up is very remarkable, and mixed drinks and beers are available for sale, making this event essentially a huge cocktail party.

American Royal World Series of Barbecue

Held in Kansas City, this amazing carnival really knocks barbeque out of the park! So, better get ready! The prestigious American Royal is hosted annually.

It is an 8-week season brimming with livestock shows, rodeo and agricultural activities along with the largest BBQ competition in the world. The festival attracts more than 500 teams and a whopping 70,000 fans.

If you are serious about BBQ, this prestigious and exciting and grand series is definitely a championship you would not want to miss.

For those who are competing in this grand event, may the smoke always be in your favor, and those are looking to get their hands on some of the best BBQ, Kansas City, Missouri is where it is at.

Apart from its competitive focus, keep in mind that the organization organizing this BBQ competition is a non-profit entity, which focuses on children, and grants more than $1.4 million in educational awards and scholarships to well-deserving youth.

No Hibachi Grill competition yet?

As so far we didn’t find any proof there was already a Hibachi Grill competition?!?

On one side we can understand, as it is a small and portable grill. Easy to bring along, but not suitable for large amounts of meat.

Nevertheless, it would be a smart move for any festival to include a Hibachi Grill competition. As it’s new, fresh, original and people can see it’s potential. It will bring whole new ideas to your visitors.

So come on, you BBQ-festival-organization-people!!

Grilling & Barbecuing in the USA.

Even though Americans have been grilling and barbecuing since the colonial times, it was in the 17^th century when the first official documentation mentions the word ‘barbecue’.

Americans love a slab of pork ribs cooked to perfection over a fire and this love has been established and ongoing since time memorial. This is one of the reasons why you will find most Americans having grillers, Hibachi or other, at their home. As it is the most enjoyable way for them to have a good time with their loved ones.

History of BBQ and Grilling

No one is quite certain where and when the term barbecue originated. According to conventional wisdom, the Spanish used the term barbacoa upon landing in the Caribbean, referring to the technique used by natives to slowly cook meat (usually beef and pork) over wooden platforms.

This culinary method was well established by the nineteenth century, especially in the American South. Also, because of the prevalence of pigs in the region, pork soon became the most popular meat at BBQs.

In addition, cornbread became the preferred side dish, because of the fact that in hot and humid Southern climate, corn usually grew much better compared to wheat as wheat was susceptible to a variety of fungal infections.

Another reason for this immense popularity was that it allowed people to cook an abundance of food at once, and swiftly. This is why BBQ quickly became the preferred menu item for larger gatherings such as neighborhood picnics and church festivals.

You might notice that BBQ belt residents will claim that mutton-based barbeque prevalent in Kentucky or beef-based barbeque of Texas does not really constitute true or authentic barbecue.

For it to be authentic, BBQ purists such as Jim Villas from North Carolina contend that the slice of meat should be purely porcine. This is mainly because the original barbeque-ers of a majority of southern colonies heavily relied on the low-maintenance and economic characteristics of pig farming.

Unlike cows, which needed enclosures and huge quantities of feed, people could set pigs loose in the forests to graze whenever supplies of food were short. This is why pigs left fending for themselves in the wilderness, were a lot leaner at the time of slaughter.

This led Southerners to utilize the low and slow nature of BBQ to better tenderize pig meat. Southerners ate about 5 pounds of pork for each pound of beef during the pre-Civil War years. Eventually, their heavy dependence on this affordable food source evolved into an act of patriotism.

As a result, they took more care when they raised their pigs, and refused to export pork to most northern states. However, by this time, the connection between pork and the barbecue had been deeply forged.

Still, the Southerners’ penchant for pork doesn’t fully explain the diversity between their BBQ styles. To understand it, we have to look beyond American borders, to the immense influence that many colonial immigrants had on both the preparation and flavor of the meat.

According to several narratives, the original styles of BBQ are those that emerged in the eastern colonies, such as the “whole hog” (vinegar-based) BBQ popular in North Carolina and Virginia.

The unique technique of saucing the meat while it cooked came from the British colonists who introduced the concept of basting in order to preserve the flavor and juices in the meat using the famous Caribbean BBQ technique.

In the same vein, vinegar-based sauces of North Carolina are a remnant of Briton’s love for the delicious tart sauce.

In South Carolina, which housed a significant population of both German and French immigrants, a distinct mustard-based sauce became extremely popular. Again, this is one of the major reflections of the traditional preferences of immigrant populations in the US.

In the initial half of the twentieth century there was a mass migration of African Americans to Northern cities from the rural South. During these migrations, they brought their Southern recipes with them.

Black-owned BBQ joints had sprouted in almost every US city by the 1950s. Along with cornbread, fried chicken and hush puppies, BBQ became popular as the “soul food” dish.

So, it is no surprise that to the present day, there is a very strong relationship between the African-American community and this cuisine.

Conclusion.

Americans love outdoor cooking on the Hibachi grill. However, that’s not new to most of you. Grilling and BBQ is a huge industry in the country that rakes in billions of dollars on a yearly basis.

BBQ is as American as muscle cars, John Wayne and football. So this 4th of July, when the sun starts to set and parades have ended, throw some meat (beef, pork or mutton) on your grill and prepare yourself an authentic American classic.

It is likely that in the future, grilling will be dominated by state-of-the-art accessories such as BBQ Dragon and Grillbot. The former is a powerful cooling fan that would help you with the hectic task of lighting your charcoal fire.

BBQ Dragon features multi-level speed controls, meaning that you can use it for lighting other fires, such as your fireplace.

On the other hand, Grillbot is an effective grill-cleaning robot; it makes the messy and tedious post-grill cleanup simple and quick with its three motors and replaceable wire brushes. The unit is controlled by sensors and a CPU chip and is fully autonomous, running on rechargeable batteries.

You would agree that patriotism never tasted so sumptuous, hearty and high-tech at the same time.

Hibachi Grill, a brief history.

Cooking food over fire and coal has been around since the very beginning of human history, when hunting was the main source of food.

Even though they didn’t know it back then, in today’s terms, they were kind of grilling or barbecuing the food, and in this day and age, it is still among the most popular methods of preparing a wide variety of culinary delights.

Let’s take a trip to Japan and see how they used to heat their homes back in the day. This is where Hibachi Grills come in as they are one of the traditional Japanese heating devices that are still popular among not just the people in Japan, but also in other parts of the world like the US.

According to historians, the hibachi grill was initially used to heat the homes as the winter seasons in Japan can be really cold. The houses were made of thick paper and wood, resulting in the need for a heating source to keep the residents warm during the freezing nights.

Hibachi Grills, being relatively inexpensive and easy to carry, had hot coal placed inside of them, allowing the heat to spread throughout its surroundings.

It is because of the effective heating capability of the Hibachi Grill that made it so successful across Japan.

However, once the Hibachi had a grill placed over it that could provide adequate heat for cooking food, it was later transformed into the Hibachi Grill we know and love today.

As its name literally means ‘fire bowl’ in Japanese, the fire inside it can be successfully utilized to cook meat and veggies.

What is a Hibachi Grill?

Now that you have some background knowledge of the Hibachi Grill, you must be wondering what it actually is and what is it made of?

The traditional Hibachi Grill is a small to medium-sized cylindrical, open-topped, round shaped bowl with a grill placed on top. It is a simple box or bowl with legs underneath as to prevent anything it sits on from getting burned and is made from materials that are fire and heatproof, mostly porcelain and clay.

Over time the crafters started making Hibachi Grill in various shapes and sizes with more decorative versions and stylish finishes.

At first the Hibachi Grill was used for heating in the higher society homes in Japan, but it’s useful property of keeping the household warm spread its use to the common people as well.

What is a Hibachi Grill made Of?

As mentioned before, the Hibachi Grill in the olden days was made of fireproof ceramic and clay that allowed the heat to rise at the opening and not get dispersed through the sides or bottom.

The quality of the materials had to be really good as that was the only way to ensure the heat did not escape at once. As the winter seasons in Japan can get really cold, the Hibachi was used for heating purposes in a safe and secure manner.

Even when the people started using the Hibachi for grilling purposes, the materials used remained the same. The only addition was the cast iron grill on top to put the meat and vegetables for cooking.

Nowadays, you can find the Hibachi Grill in many sizes, shapes and forms. If you like to stay true to the traditional method of grilling and barbecuing on coal, you will most probably be buying a Hibachi Grill made of firebricks, clay or ceramic.

If you are more into the modern way of grilling over an electric or gas fire, the Hibachi Grill most suitable for you will be the one made of a heavy and sturdy pre-seasoned cast iron. These come in different verities such as electric, gas and simple ones that require coal.

How did the Hibachi Grill make it all the way to America?

It was during World War II when the Hibachi Grill was first used by the Japanese in the field, and it was from here that it made its way to the US.

Because Hibachi Grills are easy to carry, they were used by the Japanese Imperial army to prepare food when far away from their base of operations. Its inexpensive design and manufacturing allowed it to be a cheap source of preparing meals.

During the war when Japanese bases were taken over by US forces, they found these contraptions all over the base with ash and smell of food on them.

This is where Americans first made contact with the Hibachi Grill as they asked the captured Japanese soldiers about these and they told them how they used these for heating and cooking their food.

It was a very interesting piece of equipment that intrigued the US soldiers back then and they brought it back to America as souvenirs from the war.

As you know, Americans love to grill and barbecue in the open outdoors and if there is anything that can make doing that in an easy, cheap and simple way, it is the Hibachi Grill.

They were quick to adopt the Hibachi Grill into our society and even though it has taken a long time for it to get widely recognized and acclaimed, it is among a valuable piece of history as well!

Grilling & Barbecuing in the USA.

Even though Americans have been grilling and barbecuing since the colonial times, it was in the 17^th century when the first official documentation mentions the word ‘barbecue’.

Americans love a slab of pork ribs cooked to perfection over a fire and this love has been established and ongoing since time memorial. This is one of the reasons why you will find most Americans having grillers at their home as it is the most enjoyable way for them to have a good time with their loved ones.

Cooking food over burning wood and coal is a part of American tradition, deeply and strongly entwined with the culture of the land and its people.

This is one of the reasons why the Hibachi Grill is growing in popularity in the United States as they now have a way of preparing food in a way that is easier and simpler than traditional grilling and barbecuing.

Americans love outdoor cooking so much that on the 4^th of July; it is tradition to have a barbecue grill with friends and family in the backyards of homes to celebrate their independence day and anyone not doing so is considered to be unpatriotic!

As you can see, outdoor barbecuing and grilling, to the people of America, is more than just a simple way of cooking and eating, it is an integral part of their lives as it signifies their freedom and liberty!

Why Americans love Hibachi Grills!

There is nothing more enjoyable for us Americans than the sound of simmering meat and vegetables being grilled over fiery coal. We humans have a history of cooking food over a fire as it brings us back to the old ages when man lived in caves, hunted animals and prepared them over an open fire.

The biggest reason why Americans love the Hibachi Grill is that it allows them the convenience, and reminds of a much simpler time.

The ‘traditional’ Hibachi Grill has no electric or gas powered burner, meaning that it can only be filled with fiery coal as the source of the heat for cooking.

However, nowadays you can find many companies that are making Hibachi Grill that have gas or electric burners with adjustable vents and other fancy features. But when it comes to experiencing the true taste of wood and fire, the traditional is the one which the people go for.

It is because of their simplicity of not requiring any moving/adjustable parts, dangerous fuels, or any other flammable materials that makes them so great. This makes the Hibachi perfectly safe for grilling during camping and picnics.

Unlike other grillers that require you to go through an entire manual to learn how to set them up, the Hibachi can be simply carried wherever you go and it will be ready to be used for a nice and tasty session of grilling!

Why you should have a Hibachi Grill.

There is absolutely no doubt that if you are reading this, you too are a person who loves to cook outdoors. Having a grill and barbecue in the backyard is something that almost everyone loves to do with friends and family.

It is one of the best ways to invite people over and have a good time while everyone devours the scrumptious meat and veggies simmered over a fire.

If you have a house with a big backyard then having a Hibachi Grill is a no-brainer. Preparing food outside is one of the joys you can have with your loved ones over the holidays. This is especially true for those who love to stay true to the American tradition of grilling and barbecuing and would like to pass the tradition on to their kids.

With a Hibachi Grill, you can do just that in an easy, safe and affordable manner.

Even if you are not living in a house with a backyard but in an apartment, you can easily use the Hibachi Grill on your balcony. The best thing about Hibachi Grills has always been their easy transportability and small footprint, making them ideal for those who do not have ample space.

Hibachi Grills come in different sizes so you can choose one that suits you best.

If you are expecting to have a lot of people over for holidays or other parties then it is best to have a large-sized grill.

Or if you prefer everyone cooking for themselves, then having a few smaller ones will be perfect as you can assign a couple for each small Hibachi Grill and they will have a fun good time preparing their own meat and veggies.

Because of their ease of use and small footprint, you can easily store the Hibachi Grill in your garage or storage room without it taking a lot of space.

Why the sudden rise in Hibachi Restaurants?

As you now know how Americans love to grill and barbecue, they also love to go out for dine-outs with friends and family to restaurants and this is especially true when it comes to eating something different.

The restaurants that offer food cooked on Hibachi Grills has been of great interest to the American people as they love to try out new and different varieties of meat cooked over fire.

Because of this interest, many entrepreneurs have invited traditional Japanese Hibachi chefs from Japan to come over to the United States and let the people here taste the amazing delicacies.

Every region has their own unique style of cooking and taste and the same goes for Japan, so when the people started eating such a different variety of meat cooked by the way of the traditional Hibachi Grill, it was an instant success!

Hibachi is similar to Teppanyaki where the guests sit around a table that has a chef in the middle with a huge pan who cooks the food right in front of them while also performing some very entertaining feats with the fire and food.

Create the same taste at home.

If you have not tried any of the restaurants that offer Hibachi grilled food then you need not worry, you can get yourself a Hibachi Grill and cook the meat and veggies in your own home!

The wide range of Hibachi Grills ensures that you can get the right one for yourself and your family as they come in various shapes and sizes. However, it is highly recommended that you buy the traditional Hibachi Grill that requires coal for cooking the yummy meat!

Conclusion.

We started our journey in the ancient times and came all the way to the modern age. Throughout that whole period there was one thing that stayed the same, people love food! Or in other words, people love to cook food over a fire!

It is because of this reason that barbecuing and grilling will never go out of style as the taste and the experience that you get from preparing your food outdoors over the flames is something that simply cannot be replicated!

It is for this reason that the Hibachi Grill has become so famous in the United States, as the people of this country love nothing more than to prepare their meat and vegetables over a grill with a fire burning underneath.

If you too are looking for an excitingly traditional way to cook your food, then the hibachi grill is the way to go! So why not get yourself a Hibachi Grill and start grilling!