Grilling History 101: Who Popularized It and Why?

If you're a grilling enthusiast, chances are you owe a debt of gratitude to George Stephen for making those juicy burgers, steaks, and brats a highlight of your weekend cookouts.

The Charcoal Brazier Grill

In the late 1940s and 1950s, as servicemen returned home and settled in suburban neighborhoods, the abundance of outdoor space encouraged new pastimes, including a surge in experimentation with cooking outdoors.

The precursor to the modern grill was a shallow, sheet-metal pan mounted on thin legs. Some versions featured small wheels and were known as brazier grills. While they were good at heating charcoal, they offered little control over the cooking process.

Brazier grills were exposed to the elements and lacked ventilation, often making grilling a challenging task. Using one in a strong breeze was akin to standing in an ash storm, with the occasional risk of a red-hot ember flying at you. Though they were fun and inexpensive, food often came out charred on the outside and raw on the inside. For those who wanted reliable outdoor cooking, brazier grills weren't ideal.

Enter Weber's Solution

In the early 1950s, George Stephen Sr., an employee at Weber Bros. Metal Spinning Company in Mount Prospect, Ill., had a breakthrough idea. A passionate backyard cook, Stephen envisioned a better grill based on the design of the harbor buoys Weber was manufacturing. His concept involved cutting a metal buoy in half, adding vents, placing a grate in the lower section, and using the second half as a lid. This design resulted in a covered grill, offering improved control over the cooking process and a superior grilling experience [source: Weber-Stephen Products].

The debut of the Weber kettle grill in 1952 ignited a transformation in outdoor cooking, with its iconic design becoming a symbol of charcoal grilling [source: Food Network].

Advancements in Grilling Technology

Since the launch of the groundbreaking Weber grill, outdoor cooking technology has evolved significantly. Gas grills introduced the ability to cook meat quickly at consistent temperatures, while high-powered, heavy-duty models have allowed grilling to become a year-round activity.

For those who love grilled food but prefer not to be outdoors, the 1994 debut of the George Foreman grill, an electric grilling device, brought the joys of grilling into the comfort of the home. In response to the growing trend of grilling over frying and broiling, modern kitchen ranges now often feature built-in grilling stations, further emphasizing how integral this method of cooking has become [source: George Foreman].

Grilling brings out the rich flavors in meat, poultry, fish, vegetables, and even fruit. So, the next time you notice those delicious grill marks on your food, take a moment to silently thank George Stephen, the man who brought quality grilling to the suburbs.