The summer grilling season is officially here and Father’s Day is Sunday. It’s the time when a family gathering and the grill come together. There are no limits what a grill can do with foods when properly used.

Grilling, but not as we know it today, has been around since the Stone Age. Then man began to improve his grilling skills from just one stick holding one piece of meat, to several pieces being cooked on a frame of sticks over an open fire.

In the 18th century the practice of cooking outdoors over an open fire came to southeastern America. Pigs were roasted for hours. By 1897 charcoal briquettes came on the scene. Not until the late 1940s did grills became backyard fixtures. From then on the grill, either charcoal or gas-fired, became almost a household necessity.

Business has own grill chef

At Phillips Energy at Gloucester Point you will find a very attractive patio where many grills are on display. They are also fired up and ready for cooking. “A couple o...