OVER 100 YEARS OF EXPERIENCE AND PASSION
Grilling over an open fire is the oldest method of cooking known to man. On the western frontier, it was the only way to feed hungry cowhands. Frontier food was prepared over glowing wood embers and was characterized by its hearty flavor and inviting aroma. It was over those traditional fires that “Cowboy Cuisine” was born.
Over 100 Years of Experience & Passion
In the early 1900’s Jess Rollins was known to his fellow Southern Ohio residents as the community collier. A collier was a person who burned charcoal. It was common in those days for farmers to cut and clear trees in developing their land. They’d stack or place the wood in pits for burning into charcoal. Jess, the foremost authority on the subject, would make his rounds lighting and burning various farmers’ piles. After several weeks of inspection and cooling, the farmers could sell the charcoal to local markets as a cash crop.