Every summer, hundreds of millions of Americans return to the fire in front of their cave and burn large chunks of raw meat over roaring flames.
The barbarian tradition of barbecues bears close resemblance to anachronistic fireplaces. Similar to fireplaces, barbeques predominate in North America. Barbecuing consists of cooking parts of an animal carcass over an open fire. Undoubtedly, similar to the days of the Neanderthal, the barbeque is the center of outdoor social gatherings where people pretend to enjoy eating charred meat, oozing with unhealthy fat.
This activity is rather popular because it appeals to ancient human instincts buried in the mists of time. After man was able to preserve fire as an ongoing household utility, members of a family would undoubtedly sit around the open fire in front of their cave, roasting chunks of meat on wooden sticks.
This scene repeated so many times for tens of thousands of years that it became a survival factor. People who cooked their meat benefited nutritionally from the breakdown of protein fibers under the influence of heat. People who barbequed their meat, lived longer and survived better than people who did not cook their meat.
During the last 50,000 years, man has developed the technology to cook indoors, on temperature-controlled stoves. However, for special occasions man reverts to his obsolete survival instincts and cooks his meat outdoors, over an open fire. Attempts to bring the fire and the grill indoors have not been very successful because the meat tastes best when cooked over searing heat. Gas grills and electric grills cannot achieve the 3000-degree heat of a charcoal fire.
Also see:
http://www.foodnetwork.com/home/a-brief-history-of-grilling/index.html
Nando's gives me that nostalgic feeling of going back into time - way back to our Neanderthal brothas and sistas.
It is flame grilled, it is delicious, and it is South African; and I love it!!!
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