Grilling

From Wikipedia, the free encyclopedia

Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture.

Contents 1 British English 2 North American English 3 Grilling methods - direct vs. indirect heat 4 Commonly grilled food and cooking methods 5 Other meanings 6 Further reading 7 References 8 See also

[edit] British English

In the United Kingdom and Commonwealth countries (but not including Canada), grilling generally refers to cooking food directly under a source of direct, dry heat - however, there exists a device known as a vertical griller, which cooks meat on both sides; in the USA and Canada, this would be referred to as broiling. The grill or griller 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.

[edit] North American English

In contrast, in the United States and Canada, use of the word refers to cooking food directly over a source of direct, dry heat. 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. Many agree that charcoal provides more flavor, but many prefer gas since one can grill quickly and easily year round. Propane is the most common fuel for gas grills and in the US is most often sold in 20lb cylinders.

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 is 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.

[edit] Grilling methods - direct vs. indirect heat

There are two methods to grill food over a gas, wood or charcoal fire - direct or indirect cooking.^[1] Using the direct heat method, you place the food item 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. A common mistake made by begining grillers is to use a barbecue sauce containing sugar on the meat at the start of the direct grilling process. The sugars in the sauce will burn or char long before the meat is done. Brush a barbecue sauce on the meat just before the meat is done.

Using indirect heat, you place the food item so the 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. Another method for using the indirect heat method is to block the direct heat to the food item by some means, such as placing the food item in or on a metal pan or on a piece of aluminum foil. Using the indirect grilling method is best for chicken and fish. This allows the chicken or fish to be cooked all the way through without burning or charring on the outside of the meat.

[edit] Commonly grilled food and cooking methods

• Steaks (Pre-heat on high. This way the grill is hot and will sear the outside of the steak, holding in flavorful juices. By the time it is "done" the outside will be blackened (but not burned) and you'll still have some pink in the middle. Flip only once, repeated flipping will dry the steak out.)
• Hot Dogs (Turn occasionally until the outside has darkened.)
• Hamburger Patties/Cube Steaks (For quarter-pound patties, grill over medium-high heat, 8 minutes on one side, 7 minutes on the other.)
• Sausage ("Brats" or Bratwurst and kielbasa are popular choices. Grill until outsides are darkened or split sausages are slightly black around the edges.)
• Chicken Breast (Marinate in Italian dressing, Teriyaki sauce, or lemon/lime juice. Grill over medium heat, 8 minutes per side, to internal temperature of 170^o F. Do not turn more than necessary.)
• Pork Chops (Delicious when marinated in Italian dressing. Grill over medium-high heat for 6-8 minutes per side.)
• Fish (Medium indirect heat. Do not overcook. All kinds of fish may be grilled. For soft and flaky fish a grilling basket works well. Grilling fish on top of a piece of aluminum foil also works well.)
• Shrimp (Medium/low heat. Don't overcook. Shrimp on wood or metal skewers are great grilled.)
• Asparagus (Marinate in oil and salt.)

[edit] Other meanings

Grilling also refers to intense questioning, scrutinization or speculation.

[edit] Further reading

• Jamie Purviance and Sandra McRae: Weber's Big Book of Grilling, 1st. edn. (Canada: Weber-Stephens Products Co., 2001) ISBN 0-8118-3197-3.

• Visit the BBQ Porch and the BBQ List FAQ http://www.bbq-porch.org/faq/index.html

• For over 1600 grilling recipes, visit this recipe site: http://home.earthlink.net/~wwwca/ Navigate to "On The Grill" recipes. The recipes are zipped and in MasterCook recipe format

[edit] References

1. ^ http://www.culinarycafe.com/Barbecue/About_Barbecue.html

[edit] See also

• Braai
• Barbecue
• Broiling
• Cooking
• Spice rubs
• Grill