Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill A barbecue grill is a device for cooking food by applying heat directly from below. There several varieties of such grills, with most falling into one of two categories: gas-fueled and charcoal. There is a great debate over the merits of charcoal or gas for use as the cooking method between barbecue grillers (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan A frying pan, frypan, or skillet is a pan used for frying, searing, and browning foods. It is typically a 20 to 30 cm diameter flat pan with flared sides and no lid. In contrast, a pan of similar size with straight sides and a lid is called a Saucepan, but with raised ridges to mimic the wires of an open grill), or griddle A griddle is a piece of cooking equipment. In the industrial world usually it is a flat plate of metal . In the non-industrial world, and in traditional cultures, the griddle may be a stone or brick slab or tablet. It is used over an open flame, or on a stove, to cook many foods, including many flatbreads. The technique of griddling foods may be (a flat plate heated from below) ^[1]. Heat transfer to the food when using a grill is primarily via thermal radiation Thermal radiation is electromagnetic radiation emitted from the surface of an object which is due to the object's temperature. An example of thermal radiation is the infrared radiation emitted by a common household radiator or electric heater. A person near a raging bonfire will feel the radiated heat of the fire, even if the surrounding air is. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is termed broiling ^[2]. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 260C (500F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, it is a form of non-enzymatic browning. The reaction is named after the chemist Louis-Camille Maillard who discovered it in the 1. The Maillard reaction only occurs when grilling or roasting meat.^[3]

Studies have shown that cooking beef Beef is the culinary name for meat from bovines, especially domestic cattle . Beef is one of the principal meats used in the cuisine of Australia, Europe and the Americas, and is also important in Africa, East Asia, and Southeast Asia. Beef is a taboo food in some cultures. Its consumption is forbidden by some sects of Hinduism, as bovines are, pork, poultry Poultry is the category of domesticated birds which some people keep for the purpose of collecting their eggs, or kill for their meat and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae (in order Anseriformes),, and fish A fish is any aquatic vertebrate animal that is typically ectothermic , covered with scales, and equipped with two sets of paired fins and several unpaired fins. Fish are abundant in the sea and in fresh water, with species being known from mountain streams (e.g., char and gudgeon) as well as in the deepest depths of the ocean (e.g., gulpers and at high temperatures can lead to the formation of heterocyclic amines Heterocyclic amines, also sometime referred to as HCAs, contain both heterocyclic and amine groups. While some heterocycles are amines themselves, the amines indicated in the name are those attached to the heterocyclic ring, benzopyrenes A benzopyrene is an organic compound with the formula C20H12. Structurally, these colourless tetracyclic hydrocarbon are related to pyrene ring by fusion of phenylene group. Two isomeric species are Benzo[a]pyrene and the less common benzo[e]pyrene. Related compounds include cyclopentapyrenes, dibenzopyrenes, indenopyrenes and naphthopyrenes, and polycyclic aromatic hydrocarbons An aromatic hydrocarbon or arene is a hydrocarbon, of which the molecular structure incorporates one or more planar sets of six carbon atoms that are connected by delocalised electrons numbering the same as if they consisted of alternating single and double covalent bonds. The term 'aromatic' was assigned before the physical mechanism determining, which are carcinogens The term carcinogen refers to any substance, radionuclide or radiation that is an agent directly involved in the promotion of cancer or in the increase of its propagation. This may be due to the ability to damage the genome or to the disruption of cellular metabolic processes. Several radioactive substances are considered carcinogens, but their^[4] Marination may reduce the formation of these compounds.^{[5] [6][5] [7]}

Contents 1 Grilling methods 1.1 Grilling/Gridiron 1.1.1 Char Grilling 1.1.2 Barbecue/Grill Roasting 1.1.3 Grill-braising 1.1.4 Indoor Grilling 1.1.5 Sear Grilling 1.2 Pan Grilling 1.3 Flattop grilling/Griddling 1.4 Overhead grilling/Broiling 1.4.1 Salamander grill 1.5 Two-sided Grilling 1.5.1 Burger King broiler 1.5.2 George Foreman grill 1.5.3 Toaster 2 Regional variations 2.1 In the US and Canada 2.2 UK and Ireland 2.3 In Asia 3 Etymology 4 See also 5 Notes 6 References

Grilling methods

Grilling/Gridiron

Food cooking on a charcoal 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 slow pyrolysis, the heating of wood, sugar, bone char, or other substances in the absence of oxygen . The resulting soft, brittle, lightweight, black, porous grill Preparing of Barbecue grill Grilling chicken in a hinged gridiron

Grilling is the cooking of meats or other foods (corn, tofu Tofu , also tōfu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling), toufu, or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some) using a grill suspended above a heat source. Grilling is often performed outdoors, using charcoal 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 slow pyrolysis, the heating of wood, sugar, bone char, or other substances in the absence of oxygen . The resulting soft, brittle, lightweight, black, porous (real wood or preformed briquettes), wood, or propane Propane is a three-carbon alkane, normally a gas, but compressible to a transportable liquid. It is derived from other petroleum products during oil or natural gas processing. It is commonly used as a fuel for engines, oxy-gas torches, barbecues, portable stoves and residential central heating gas. Food is cooked using direct radiant heat. Some outdoor grills include a cover so they can be used as smokers or for grill-roasting/barbecue. The suspended metal grate is often referred to as a gridiron.

Outdoor grilling may be referred to as barbecue, though in traditional usage barbecue referred to the cooking of meat by indirect heat and smoke (see below). Barbecue may also be used to refer to the food itself, to the grilling device used to cook the food (a "barbecue grill"), or even to the social event of cooking and eating such food (which may also be called a "cook-out".

Char Grilling

Char grilling or char broiling refers to the process of grilling over a charcoal fire,^[8],^[9],^[10], but may also be used to refer to the process of grilling meat until the edges are charred or charred grill marks are visible.^[11]. Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic lava rocks or infrared heat sources ^[12], offering meats cooked in this manner as "char-cooked" or "char-grilled".

Barbecue/Grill Roasting

Main article: Barbecue Barbecue or barbeque (with abbreviations BBQ, Bar-B-Q and Bar-B-Que; diminutive form of barbie, used chiefly in Australia & New Zealand; and called Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal or a propane gas grill, and may include Main article: Barbecue grill A barbecue grill is a device for cooking food by applying heat directly from below. There several varieties of such grills, with most falling into one of two categories: gas-fueled and charcoal. There is a great debate over the merits of charcoal or gas for use as the cooking method between barbecue grillers

The term "barbecue" was traditionally applied to a cooking method where low, indirect heat and smoking wood (or hot coals of charcoal 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 slow pyrolysis, the heating of wood, sugar, bone char, or other substances in the absence of oxygen . The resulting soft, brittle, lightweight, black, porous) were used to slow cook basted pork or beef, in a process similar to earth oven cooking^[13][14][15]

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 slowly cook all the way through without burning or charring on the outside of the meat. Traditional American barbecue is cooked using a grill-roast method.

Grill-braising

It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choices for what is known as barbecue-braising Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two or grill-braising, or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone. ^[16] This method of cooking is slower than regular grilling but faster than pit-smoking.

Indoor Grilling

Many restaurants incorporate an indoor grill as part of their cooking apparatuses. These grills resemble outdoor grills, in that they are made up of a grid suspended over a heat source. Indoor grills are more likely to use electric or gas-base heating elements, however. Some manufacturers of residential cooking appliances now offer indoor grills for home use, either incorporated into a stovetop or as standalone electric devices.^[17]

Sear Grilling

Sear-grill and Sear grilling are terms commonly used when referring to a process of searing Searing is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in meat or food items with an infrared grill A barbecue grill is a device for cooking food by applying heat directly from below. There several varieties of such grills, with most falling into one of two categories: gas-fueled and charcoal. There is a great debate over the merits of charcoal or gas for use as the cooking method between barbecue grillers. In sear grilling, propane or natural gas is used to heat a ceramic plate, which then radiates heat at temperatures over 480C (900F).

Sear-grilling instantly sears the outside of meat, effectively locking in the juices, to make the food more flavorful. Commonly, grilling heats the surrounding air to cook food. Instead, the infrared grill directly heats the food, not the air.

Pan Grilling

A grill pan

Pan grilling is an indoor cooking process that uses a grill pan - a cooking pan similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges, and also indirectly by heat radiating off the lower pan surface. Grill pans can also be used to put sear marks on meat before it is finished via overhead radiant heat. When cooking leaner meats, oil is often applied to the pan ridges to aid in food release.^[18]

Some griddles designed for stovetop use also incorporate raised ridges in addition to a flat cooking area. These are either on half of the cooking surface, or, in the case of reversible two-sided griddles, on one side with the flat surface on the other.

Flattop grilling/Griddling

Main article: Flattop grill A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight . This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface. Flattop grills have been around for hundreds of years in various Main article: Griddle A griddle is a piece of cooking equipment. In the industrial world usually it is a flat plate of metal . In the non-industrial world, and in traditional cultures, the griddle may be a stone or brick slab or tablet. It is used over an open flame, or on a stove, to cook many foods, including many flatbreads. The technique of griddling foods may be

Foods termed "grilled" may actually be prepared on a hot griddle. In this case, the griddle is prepared with a minimum of oil (if any), and the food is cooked quickly over a high heat. Griddle-grilling is best for relatively greasy foods such as sausages. Some griddle-grilled foods may have grill marks applied to them during the cooking process with a branding plate, to mimic the appearance of grill-cooked food.

A flattop grill is a cooking appliance that resembles a griddle A griddle is a piece of cooking equipment. In the industrial world usually it is a flat plate of metal . In the non-industrial world, and in traditional cultures, the griddle may be a stone or brick slab or tablet. It is used over an open flame, or on a stove, to cook many foods, including many flatbreads. The technique of griddling foods may be but performs differently because the heating element is circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface.

The first flattop grills originated in Spain and are known as planchas or la plancha. Food that is cooked “a la plancha” means “grilled on a metal plate.” Plancha griddles or flat tops are chrome plated which prevents reaction with the food. Some base metal griddles will impart a subtle flavor to the food you're cooking. Also, with a plancha if you use a low even heat and a drop of oil you can toast the food and caramelize some of the natural sugars in the food. For example, "Filetes a la plancha" translates to Grilled Beef Fillets. You will also find many la plancha recipes in Latin American (South American countries like: Argentina, Chile, Uruguay, & Paraguay) and Cuban cuisine.

The flattop grill is a versatile platform for many cooking techniques such as sautéing Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish are sauteed, the sauté is often, toasting, steaming Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food, stir frying Stir frying is an umbrella term used to describe two fast cooking techniques: chǎo and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique. The two techniques differ in their speed of execution, the amount of heat used, and the, grilling, baking Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, and cookies. Such items are sometimes referred to as "baked goods," and are, braising Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two, and roasting Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked, and can also be used in flambéing. In addition, pots and pans can be placed directly on the cooking surface for even more cooking flexibility. In most cases, the steel cooking surface is seasoned like cast iron cookware, providing a natural non-stick surface.

Overhead grilling/Broiling

In the United States, broiling refers to a method of cooking when the heat is applied from above. In electric ovens this is accomplished with a heating element A heating element converts electricity into heat through the process of Joule heating. Electric current through the element encounters resistance, resulting in heating of the element. Sometimes the food is placed near the upper heating element to intensify the heat. The lower heating element may or may not be left off and the oven door is sometimes opened partially. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame. Charbroiling refers to broiling to the point of having the food slightly charred in texture.

(This method is referring to simply as 'grilling' in most places outside the US. The phrase 'put it in the broiler' translates as 'put it under the grill'.)

Salamander grill

A salamander grill, sometimes simply styled "a salamander", is a culinary utensil characterized by very high temperature overhead infrared heating elements which may be powered by either electricity or gas. It is used primarily in professional kitchens for overhead grilling (US: broiling). It is also used for toasting Toast is sliced bread which has been browned by exposure to dry heat . This browning reaction is a form of the Maillard reaction. Toasting warms the bread, making it more pleasant to eat for some, and makes it crisp such that it holds toppings more securely. Toasting is also a common method of making stale bread palatable. Toast is often served, as well as browning of gratin dishes, melting cheeses onto sandwiches A sandwich is a food item made of one or more slices of bread with one or more fillings. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture, and desserts such as Crème brûlée Crème brûlée (French for "burnt cream"; pronounced /ˌkrɛm bruːˈleɪ/ in English, IPA: [kʁɛm bʁyˈle] in French), burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a blowtorch or other intense heat.

Overhead heat has the advantage of allowing foods containing fats, such as steaks, chops and other cuts of meat, to be grilled without the risk of flare-ups caused by the rendered fat dripping into the heat source. The salamander's facility for extremely high temperature also takes less cooking time than other grilling techniques, reducing preparation times which is a benefit in professional kitchens during a busy meal service.

Salamander grills are generally similar to an oven without a front door, with the heating elements at the top. They are more compact: typically only half the height and depth of a conventional oven. They are often wall mounted at eye level enabling easy access and close control of the cooking process. Many salamander grills can be fitted with a cast iron "branding" plate which are used to make grill marks on the surface of meat. Some grills can also be fitted with a rotisserie Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The accessory for roasting meats.

The salamander grill is named for the amphibian salamander Salamander is a common name of approximately 500 species of amphibians. They are typically characterized by their slender bodies, short noses, and long tails. All known fossils and extinct species fall under the order Caudata, while sometimes the extant species are grouped together as the Urodela. Most salamanders have four toes on their front which was once commonly believed to be created from flames.

Two-sided Grilling

Some commercial devices permit the simultaneous grilling of both sides of the meat at the same time

Burger King broiler

The flame-grilling machine at Burger King Burger King , (often abbreviated to BK), is a global chain of hamburger fast food restaurants headquartered in unincorporated Miami-Dade County, Florida, United States. The first restaurant was opened in Miami, Florida in 1954 by James McLamore and David Edgerton, and has since used several variations of franchising to expand its operations restaurants is called a 'Broiler'. It works by moving meat patties A patty is a disc-shaped, serving of meat or meat substitutes. The meat is ground and then packed and re-shaped to form round discs, cooked (if applicable) and eaten. They can be eaten a la carte, as a Salisbury steak, or in a hamburger, or, by some people, alone on a plate along a chain conveyor belt between top and bottom burners, grilling both sides of the meat patty at the same time. This concept was invented in 1898, when the Bridge & Beach Co. of St. Louis, Missouri, started manufacturing a vertical cast iron stove. These stoves were designed to allow the meat to be flame-broiled (flame-grilled) on both sides at the same time. Custom hinged steel wire gridirons were built for use in the vertical broilers. The hinged gridirons were slid in & out of the stoves holding the meat while it cooked evenly on both sides, like modern day oven racks. These stoves took up a small amount of counter space. These stoves were used in lunch spots to feed factory workers. ^[19]

George Foreman grill

During the 1990s, double-sided grilling was popular in the USA using consumer electrical grills (e.g., the popular George Foreman Grill). US marketers of electric double-sided grilling appliances opted for the global term 'grilling' rather than the geographically isolated term "broiler." Hinged double-sided grills are generically known as contact grills.

Toaster

Main article: Toaster The toaster is typically a small electric kitchen appliance designed to toast multiple types of bread products. A typical modern two-slice toaster draws anywhere between 600 and 1200 W and makes toast in 1 to 3 minutes. There are also non-electrical toasters that can be used to toast bread products over an open fire or flame

A toaster is typically a small electric kitchen appliance designed to grill diverse types of bread products in order to make toast Toast is sliced bread which has been browned by exposure to dry heat . This browning reaction is a form of the Maillard reaction. Toasting warms the bread, making it more pleasant to eat for some, and makes it crisp such that it holds toppings more securely. Toasting is also a common method of making stale bread palatable. Toast is often served. A typical modern two-slice toaster draws anywhere between 600 and 1200 W and makes toast in 1 to 3 minutes. There are also non-electrical toasters that can be used to toast bread products over an open fire or flame.

Regional variations

In the US and Canada

In the United States The United States of America is a federal constitutional republic comprising fifty states and a federal district. The country is situated mostly in central North America, where its forty-eight contiguous states and Washington, D.C., the capital district, lie between the Pacific and Atlantic Oceans, bordered by Canada to the north and Mexico to the and Canada, use of the word grill refers to cooking food directly over a source of dry heat^[20], typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on charcoal 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 slow pyrolysis, the heating of wood, sugar, bone char, or other substances in the absence of oxygen . The resulting soft, brittle, lightweight, black, porous grills or gas grills, a recent trend is the concept of infrared Infrared radiation is electromagnetic radiation whose wavelength is longer than that of visible light (400-700 nm), but shorter than that of terahertz radiation (100 µm - 1 mm) and microwaves (~30,000 µm). Infrared radiation spans roughly three orders of magnitude (750 nm and 100 µm) grilling. Grilling may also be performed using stove-top "grill pans A griddle is a piece of cooking equipment. In the industrial world usually it is a flat plate of metal . In the non-industrial world, and in traditional cultures, the griddle may be a stone or brick slab or tablet. It is used over an open flame, or on a stove, to cook many foods, including many flatbreads. The technique of griddling foods may be" which have raised metal ridges for the food to sit on, or using an indoor electric grill.

A skewer A skewer is a thin metal or wood stick used to hold small pieces of food together. Skewers are used while grilling or roasting meats, and in other culinary applications or brochette 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. Food served en brochette is generally grilled, or a rotisserie Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The may be used to cook small pieces of food. The resulting food product is often called a "kabob" or "kebab", which is short for "shish kebab" (similar to a "Satay" in Asian cuisine, or "Alambre" in Mexican-Yucatan cuisine). Shish kebabs have a Turkish origin but are now commonplace in American cuisine.

Mesquite Mesquite 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 of the Sonoran desert. Mesquite trees are also found in the Chihuahuan Desert of Mexico or hickory Trees in the genus Carya are commonly known as Hickory. The genus includes 17–19 species of deciduous trees with pinnately compound leaves and large nuts. A dozen or so species are native to North America (11–12 in the United States, 1 in Mexico), and 5–6 species from China and Indochina 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.

UK and Ireland

In the United Kingdom, Commonwealth countries (except Canada), and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat. The "grill" is usually a separate part of an oven where the food is inserted just under the element.^[21] This practice is referred to as "broiling" in North America. In electric ovens, grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Grilling in an electric oven may create much smoke and cause splattering in the oven.^[22] Gas ovens often have a separate compartment for grilling, as a drawer below the flame.

In Asia

In any Japanese city a yakitori cart or shop with charcoal-fired grills and flavorful marinated grilled meat on a stick can be found on many streets. See also yakiniku. The meat is grilled directly over hot charcoal coals at high temperature. The same can be found in most Asian countries, such as China and Korea, many use a small charcoal grill to cook meats and vegetables. In Malaysia, Singapore, Indonesia, and Thailand, a favorite food item from food vendors is the famous Satay, marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut (sate) sauce.

Etymology

The word grill refers to the grid of wire (rack) that food is prepared on, whether it be with the heat from above or below.

See also

Wikibooks Cookbook has a recipe/module on Grilling

• Braai
• Cooking
• Spice rubs
• Grill
• Schwenker

Notes

1. ^ Answers.com definition
2. ^ Answers.com definition
3. ^ Google Books, Food quality and consumer value, Monika J. A. Schröder, Springer, 2003 ISBN 3540439145
4. ^ Sugimura T, Wakabayashi K, Nakagama H, Nagao M (2004). "Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish". Cancer Sci. 95 (4): 290–9. doi:10.1111/j.1349-7006.2004.tb03205.x. PMID 15072585.
5. ^ ^{a b} Marinating 'may cut cancer risk': BBC
6. ^ Scorecard: ranking 9/10
7. ^ National Cancer Institute
8. ^ Charbroiling from Webster's dictionary
9. ^ Char grilling from the Free Dictionary
10. ^ Culture of Char-Grilling Spreads Across Australia
11. ^ Char Grilling or Broiling Meat from Dr. Gourmet
12. ^ Short Order Buyers Guide - Char broilers
13. ^ The Little Black Book of Barbecue Mike Heneberry, Peter Pauper Press, Inc., 2004 ISBN 0880884894
14. ^ About Barbecue
15. ^ Welcome to Weber.com
16. ^ A New Way to Grill: Barbecue-Braising - Fine Cooking Article
17. ^ Indoor Grilling
18. ^ Grilling from Answers.com
19. ^ Free Patents Online
20. ^ "License to Grill", Schlesinger and Willoughby, William Morrow and Co. 1997
21. ^ http://en.wikibooks.org/wiki/Cookbook:Grilling
22. ^ Howstuffworks. "In a kitchen oven, what is the difference between the bake setting and the broil setting?" Last accessed April 15, 2007. http://home.howstuffworks.com/question228.htm

References

• Elliott, Richard Smith (1883). Notes Taken In Sixty Years. R. P. Studley & Co..
• Riccio, Anthony V. (2006). The Italian Experience In New Haven : Images And Oral Histories. SUNY Press. ISBN 0-791-46773-2.
• Romaine, Lawrence B. (1990). A Guide To American Trade Catalogs 1744-1900. Courier Dover Publications. ISBN 0-486-26475-0.

Wikimedia Commons has media related to: Grilling

Cooking techniques Dry Conduction Dry roasting · Grilling (la Plancha) · Hot salt frying · Hot sand frying · Searing Convection Baking · Grill Roasting · Roasting (modern) · Smoking Radiation Charbroiling · Broiling · Grilling (gridiron) · Toasting · Roasting (traditional) · Rotisserie Wet High heat Blanching · Boiling · Decoction · Parboiling Low heat Coddling · Creaming · Infusion · Poaching · Simmering · Slow cooker · Steeping · Stewing Indirect heat Bain-marie · Double boiling · Double steaming · Steaming · Sous-vide Fat-based High heat Browning · Deep frying · Pan frying · Sautéing · Stir frying (bao) · Shallow frying Low heat Caramelizing · Gentle frying · Sweating Mixed Medium Barbecuing · Braising · Griddling · Stir frying (chao) Device-based Clay pot cooking · Earth oven · Microwaving · Pressure cooking · Pressure frying · Roman oven/Tandoor · Vacuum flask/Haybox cooking Non-heat Pickling · Souring · Fermentation See also Food preparation · Food preservation · Food safety

Categories: Cooking techniques | Barbecue

 

 

See Also:

• Grill
• Grilling
• Gas Grill Parts
• Home: Cooking: Outdoors: Barbecue and Grilling
• Shopping: Publications: Books: Food and Drink: Cookbooks: Barbecue and Grilling

 

What Links Here:

 

Recently Viewed Pages:

• Spanish Language: Encyclopedia
• Web Search
• Home: Cooking: Meat: Beef: Meatloaf: Directory
• Meatloaf: Blogs
• Home: Cooking: Meat: Beef: Directory
• Directory
• Recreation: Food: Meat: Barbecue: Directory
• Blogs
• BBQ
• Southern United States: Encyclopedia

 

Most Popular Pages:

• Recreation: Food: Meat: Barbecue: Directory
• Meatloaf: Blogs
• Home: Cooking: Meat: Beef: Meatloaf: Directory
• Southern United States: Encyclopedia
• Home: Cooking: Meat: Directory
• Blogs
• Grilling: Web Search
• BBQ
• Home: Cooking: Meat: Beef: Directory
• New Zealand: Encyclopedia

Related 'Grilling' Searches:

related terms:	Grill Pan	Sear Grilling	Grilling	Broiling
	Pan Grilling	Griddle	Grill Roasting	Gridiron
	Charcoal	Barbecue Grill	Cooking	Barbecue

---

top user searches:

---

or search for "Grilling" in:		Web:		The Entire Web	Web Directories	Related* Sites
		This Site:		Page Titles	Karr Network Sites*
		News:		Headlines	Weather	Events	Blogs
		Reference:		Encyclopedia	Dictionary	eTexts	Quotes
				Local Map	Answers
		Multimedia:		Images	Videos
		People:		Discussion Groups	Social Networking
		Shopping:		General Merch.	Consumer Opinion	Auctions	Classifieds

 

---

The Entire Web Web Directories Related* Sites Karr Network Sites* Page Titles Headlines Weather Events Blogs Encyclopedia Dictionary eTexts Quotes Answers Local Map Videos Images Social Networking Discussion Groups General Items Auctions Classifieds Consumer Opinion

Sitemap News Dictionary Encyclopedia Blogs Answers Videos Images Shopping Directory More…