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Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Heat transfer to the food when using a grill is primarily through thermal radiation. 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 called broiling. Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. Grilling konro bakar, spicy beef ribs.
In Japanese cities, yakitori carts, restaurants, or shops can be found. These contain charcoal-fired grills and marinated grilled meat on a stick. Yakiniku is a type of food where meat and vegetables are grilled directly over small charcoal or gas grills at high temperatures. This style of cooking has become popular throughout Asia. In Korean cuisine, gui is a grilled dish. In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal.
Care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames. The meat is usually marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used. Other methods are used less frequently. In Sweden, grilling directly over hot coals is the most prominent form of grilling.
Usually the meat is Boston butt, pork chops or pork fillet. It is also common to cook meat and vegetables together on a skewer, this is called “grillspett”. In the United Kingdom, Commonwealth countries, 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. 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 a large amount of smoke and cause splattering in the oven. In Canada, the term most often used is barbecuing, but grilling is used as well. Most Canadians use gas or charcoal grills, with a small electric grill market. Barbecuing in Canada is done all year, with many opting to grill only in the warmer months, while storing their grills indoors during the winter. In the United States, the use of the word grill refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves “grill marks.
A skewer, brochette, or rotisserie may be used to cook small pieces of food. Other hardwoods such as pecan, apple, maple and oak may also be used. As is true of any high-temperature frying or baking, when meat is grilled at high temperatures, the cooking process can generate carcinogenic chemicals. Gridironing is the cooking of meats or other foods using a grill suspended above a heat source. Food is cooked using direct radiant heat. Outdoor grilling on a gridiron may be referred to as “barbecue”, though in US usage, the term barbecue refers to the cooking of meat through indirect heat and smoke.
Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, to the point that the edges are charred, or charred grill marks are visible. By using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and roasting to cook meats that are stuffed or coated with breadcrumbs or batter, and to bake breads and even casseroles and desserts. 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” 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. Many restaurants incorporate an indoor grill as part of their cooking apparatus. These grills resemble outdoor grills, in that they are made up of a grid suspended over a heat source.