Fuego 505 Rotisserie & Bar – Albuquerque, New Mexico
“I have become obsessed with cooking meat over fire. I get prepared for it. I make sure I’m hungry before I cook it. The smell of the smoke and the aroma of the crackling meat ignites some ancient genetic memories. It makes cooking and eating significantly better.” ~Joe Rogan, Podcast Host Those of us with a carnivorous bent can relate to Joe Rogan’s ode to cooking meat over fire. There’s absolutely nothing as mouth-watering as the heady aroma and melodious sound of meat searing on the grill or sizzling in a pan. An argument can easily be made that nothing evokes a wanton lust more than smoke perfumed by meat as it wafts toward our anxiously awaiting nostrils. The sounds and aromas of luscious meats licking flames on a roaring fire trigger something completely primal in all of us, especially when the pangs of hunger are at their most powerful. It was that way from the first time a bolt of lightning struck a mastodon and rendered it delicious. Undoubtedly inspired by the aroma and flavor of that mastodon, homo erectus began throwing slabs of meat into the fire between one- and two-million years ago. As a a direct benefit…
