Information about broiled

For the device used to cook see Grill (cooking), for other uses see Grill

Food cooking on a charcoal grill

Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture.

British English

In the United Kingdom and Commonwealth countries (except Canada), grilling generally refers to cooking food directly under a source of direct, dry heat. The grill or griller is usually a separate part of an oven where the food is inserted just under the element.^[1] This practice is referred to as broiling in North America.

North American English

Israeli Grill

In contrast, in the United States and Canada, use of the word refers to cooking food directly over a source of dry heat^[2], typically with the food sitting on a metal grate that leaves "grill marks." In the UK and other Commonwealth countries this would be referred to as barbecueing, although grilling is usually faster and hotter than the American sense of the word "barbecue," which does not necessarily imply grill marks. Grilling is usually done outdoors on charcoal grills and gas grills. Grilling may also be performed using stovetop "grill pans," which have raised metal ridges for the food to sit on.

A skewer or brochette, or a rotisserie may link smaller portions of food into this process. The resulting food product is often called a kabob or kabab.

Mesquite or hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. Other hardwoods such as pecan, apple, maple and oak may also be used.

What gives grilled meat the taste is a chemical process called the Maillard reaction. This process is the term for the browning of meat. The Maillard reaction, along with the flavors imparted by a wood or charcoal fire, is what sets grilling apart from other methods of cooking meat.

Barbecue and barbecuing are a way of cooking meat using the indirect heat and smoke from a wood or charcoal fire in a barbecue pit or smoker. Barbecuing is the slow smoking of tough cuts of meat. Grilling is a method of cooking more tender meats using the direct heat of a fire with the meat over the fire.^[2]

For example, a beef brisket is a meat cut often hot smoked or barbecued at 240-270F for 8 to 12 hours. A brisket is not a cut of beef that lends itself to being grilled.

Two of the largest manufacturers of backyard grills in North America call their products 'grills' and not barbecues.^[3]^[4]

Direct and indirect cooking

There are two methods to grill food over a gas, wood or charcoal fire - direct or indirect cooking.^[5]^[6] Using the direct heat method, the food item is placed directly over the flame or coals. This method exposes the food item to very hot temperatures, often in excess of 500F. This is the fastest way to cook food items on a grill. The food items are cooked by the flames and infrared heat coming from the heat source of the grill. The direct heat method is used for grilling steaks, hamburgers, hot dogs, sausage, pork chops and skewers. The food items must be carefully monitored and turned frequently so as to not burn them.

Using indirect heat, you place the food item so that it is not directly over flames or coals. This is done by having the fire or coals on only one section of the grill and placing the food item on a part of the cooking grill opposite the flames or coals - for example, having the burners going on the right side of a gas grill but off on the left side or placing the coals on the right side of the grill and no coals on the left side. In a charcoal grill, when indirect grilling it is best to place a foil pan of water under the food to keep it from drying out. Using the indirect grilling method is best for large cuts of meat or bone-in poultry. It allows the food to cook all the way through without burning or charring on the outside of the meat.

Rubs and Marinades

Marination of chicken.

To increase the flavor of grilled meats and vegetables, they are often given a spice rub or a marinade or both before grilling.

Rubs -- can be as simple as salt and pepper or be complex mixtures of spices and herbs. Spice Rubs need not be 'rubbed' into the meat but are usually just sprinkled on the meat. There are many types of commercial rubs and grill seasonings available in Western markets. All the major spice brands have grilling spice mixtures for sale. The most common ingredient in spice rubs is common table salt. Rubs can be dry or a paste.

Marinades -- a quick marinade is to use a bottle of Italian salad dressing available in American supermarkets. The meat is placed in a zipper poly bag along with the dressing and sealed. The poly bag is massaged and placed in the refrigerator for 2-24 hours, depending on the meat. For chicken, limit marinating to 2 hours. Pork and beef can be marinated for up to 24 hours. Vegetable oils, beer, wine and fruit juices can also be incorporated into marinades with spices and herbs.

Commonly grilled food and cooking methods

Steaks
Hot Dogs
Hamburger Patties, Cube Steaks
Sausage
Chicken Breasts
Chicken Thighs and Legs
Pork Chops
Fish
Shrimp
Asparagus
Potatoes
Kebabs
Fruits
Mushrooms, Edible mushrooms, Portobello mushrooms
Squash
Sweet corn, corn on the cob
Vegetables, Root vegetables

Other meanings

Grilling also refers to intense questioning, scrutinization or speculation.

References

1. ^
2. ^ "License to Grill", Schlesinger and Willoughby, William Morrow and Co. 1997
3. ^ [2]
4. ^ [3]
5. ^ [4]
6. ^ [5]

Broiling (North American English) or grilling (British and Australian English) is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. Heat transfer to the food is primarily via thermal radiation.
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Motto
"In God We Trust" (since 1956)
"E Pluribus Unum" ("From Many, One"; Latin, traditional)
Anthem
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Barbecue or barbeque ^[1] (abbreviated BBQ or Bar-B-Que or diminuted, chiefly in Australia, New Zealand and the United Kingdom to barbie, and braai
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Charcoal is the blackish residue consisting of impure carbon obtained by removing water and other volatile constituents from animal and vegetation substances. Charcoal is usually produced by heating wood, sugar, bone char, or others substances in the absence of oxygen (see char).
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skewer is a thin metal or wood stick used to hold small pieces of food together while grilling.

Metal skewers are typically stainless steel and will have a pointed tip on one end and a grip of some kind on the other end for ease of removing the food.
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In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines.
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Rotisserie is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.
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Mesquite (from Nahuatl mizquitl) is a leguminous plant of the Prosopis genus found in Northern Mexico and the United States from the U.S.-Mexico border in Texas up to southwestern Kansas and from southeastern California and southwestern Utah to the southern limits
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Carya
Nutt.

Species
See text

Trees in the genus Carya (from Ancient Greek kary "nut") are commonly known as Hickory. The genus includes 17-19 species of deciduous trees with pinnately compound leaves and large nuts.
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C. illinoinensis

Binomial name
Carya illinoinensis
(Wangenh.) K.Koch

The Pecan (Carya illinoinensis, commonly misspelled illinoensis
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Acer
L.

Distribution

Species
See List of Acer species

Trees or shrubs in the genus Acer are commonly called Maples.
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Quercus
L.

Species

See List of Quercus species

The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus
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The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Like caramelization, it is a form of non-enzymatic browning.
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A steak (from Old Norse steik, "roast") is a slice from a larger piece of meat, typically beef. Red meat and fish are often cut into steaks. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat.
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A hot dog is a type of fully-cooked, cured and/or smoked moist sausage of soft, even texture and flavor. It is usually placed hot in a soft, sliced bun of approximately the same length as the sausage, and optionally garnished with condiments and
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This article has been tagged since June 2007.

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sausage is a type of food usually consisting of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, sometimes packed in a casing. Sausage making is a very old food preservation technique.
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chicken (Gallus gallus) is a type of domesticated fowl, believed to be descended from the wild Indian and south-east Asian Red Junglefowl.

The chicken is one of the most common and wide-spread domestic animals.
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A pork chop is a chop of pork.

The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks.
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The SHRIMP (Sensitive High Resolution Ion Microprobe) is a large-diameter, double focusing secondary ion mass spectrometer (SIMS). The SHRIMP is primarily used for geological and geochemical applications.
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Broiled