Grill recipes

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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.