Grilling

For the device used to cook see Grill (cooking), for other uses see 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^{[citation needed]} 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

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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] 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". Grilling is usually done outdoors on charcoal grills and gas grills.

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

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.