Grilling


Grilling (UK & Commonwealth)
This type of grilling occurs directly under a source of direct, dry heat. The grill or griller (also called a broiler in some parts of the USA) is usually a separate part of an oven where the food is inserted just under the element. The Maillard reaction is very important in grilling and professional grilling chefs understand it either intuitively or scientifically. The door of a grill unit is normally left open during cooking to increase dryness. Until the advent of toasters, and toasted sandwich makers, grills were the main method for making toast and toasted sandwiches. The main disadvantage of using a grill for toasting, is that usually there is no cut-off mechanism or timer, and hence one can successfully set bread alight if the grill is left unattended.

Grilling (US)
In contrast, this type of grilling occurs directly over a source of direct, dry heat. Grilling is usually done outdoors on charcoal grills and gas grills. Many agree that charcoal provides more flavor, but many prefer gas since you can grill quickly and easily year round. A skewer or brochette, a rotisserie, or a wok may link smaller portions of food into this process. Grilling is very popular during the summer months, but becoming increasingly popular throughout the entire year. 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.) Meats such as pork, lamb, beef, and chicken can be basted or marinated to help retain moisture or impart seasonings. Rubs and dry seasonings can also be applied to impart different flavors.

Other meanings
* In some parts of the United States, grilling is known as broiling; an American would understand the word grill to mean a fast cooking method over open flame (slow cooking with smoke and indirect heat is called barbecue).
* In the USA, particularly the South and Midwest, cooking directly over a fire source. (other USA regions may erroneously refer to this method of cooking as barbecuing rather than grilling.
* Double-sided frying, as in a sandwich toaster or George Foreman Grill.





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