Grilling (broiling)

Grilling is the quick cooking of meat, fish or vegetables over intense heat. The definition varies widely by region and culture. The source of the heat can be burning wood, simmering coals, a gas flame, or an electric heating element. A related method is broiling, but with broiling the heat source comes from the top instead of the bottom. Items to be grilled can be flavoured in a marinade or seasoned with a rub. They can be basted while cooking with any variety of flavourful sauces, or topped with a flavoured butter before serving.

Grilling (UK and Commonwealth – including Australia)
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 door of a grill unit is normally left open during cooking to increase dryness, except with modern multifunction ovens that have a fan grill function and the door is closed.

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 flavours, 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 smouldering 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 flavours.

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).

Events and Gatherings
In the United States, outdoor social and family gatherings where food is grilled and served are often referred to as "cook outs"; or "grill outs" but not as "barbeques." In Australia, a barbeque or "Barbie" can refer to any event where food is grilled outdoors.